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Dinner@Renninger’s II – Hoppy Beef and Garlicky Pasta

This series shares new recipe ideas where 90% of the ingredients can be bought from vendors at Renninger’s Farmers’ Market. Each week we post a new recipe and highlight which market vendors carry the ingredients.

Also, keep in mind that if you don’t feel like cooking, we have vendors who are more than willing to cook for you.

Hoppy Beef

1 Lb. of beef (Your choice cut from Dietrich’s Meats or Hoffman’s Meats and Deli)
6 Tbsp hops-infused apple cider vinegar (Vine St. Vinegar)
Salt and Pepper to taste

In a Ziploc bag or container mix vinegar and add salt and pepper.
Place meat in Ziploc mixture.
Let stand in the refrigerator for approx. 24 hrs. You can let it sit for at least 2-3 hours, but the longer the better.
Grill until temperature of meat is 145 degrees F.

Quick Pasta Salad

1 Lb of fresh Elbow Pasta (Oley Ravioli)
2 medium carrots, shredded (Green Acres, D&A Produce, John’s Fruits and Produce)
¼ Lb Feta cheese (Neidermyer Deli)
2 large peppers, finely chopped (Green Acres, D&A Produce, John’s Fruits and Produce)
2 tablespoons garlic, crushed (Green Acres, D&A Produce, John’s Fruits and Produce)

2 parts Garlic Scapes-infused apple cider vinegar (Vine St. Vinegar)
1 part oil
Salt and pepper to taste

Make pasta per instructions. Cool pasta by rinsing in cold water and then place into large bowl.
In a separate bowl mix shredded carrots, finely chopped peppers, Feta cheese,
crushed garlic, Garlic Scapes infused apple cider, oil, salt and pepper. Taste should be strong because the pasta will absorb all other flavors.
Mix liquid into the pasta. Mix well and taste. If it doesn’t have the vinegar pow (!), add more vinegar slowly tablespoon by tablespoon. If it is too acidic (vinegary) slowly add water tablespoon by tablespoon.
Serve cold

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