With green garlic and passata available, a great pasta sauce is minutes away.
Saute 2 or 3 cloves of minced garlic with some salt, a pinch of red chili flakes and oregano (1/2 t dried or 2T fresh).
When the garlic has become fragrant, pour in a jar of passata. Add half a cup of water to the jar, give it a swirl, and pour that into the pan as well.
Add a handful of basil leaves and simmer, uncovered, for 10-15 minutes, while you cook up some pasta.
Test for seasoning; a touch of balsamic vinegar will round out the flavor if it is too tart.
Need to make a special dinner and short on time? Adding cream to some Valicenti Red Gravy is the way to go.
Warm 2 cloves of minced garlic in olive oil with salt, red chili flakes, and oregano.
When the garlic is fragrant, add half a jar of Valicenti Red Gravy, 3/4 cup of cream, and let simmer for 5-10 minutes, until thickened.
Check for seasoning, and enjoy with your favorite ravioli or fresh pasta.
A simple and nutritious start to any day.
Set your griddle on medium heat to warm.
Put into your blender jar:
2 T sunflower oil
1 1/4 cup vanilla yogurt
2 cups of rolled oats or Ancient Grains cereal
2 eggs
1T maple syrup
2t baking powder
1t baking soda
1/2t salt
and blend until thoroughly mixed.
Scrape down the sides and blend again for good measure.
Time to add and mix-ins you like (berries, nuts, chocolate chips), and stir gently.
Allow the batter to sit for 5-8 minutes
Cook on medium heat on a well-buttered griddle and serve with more maple syrup, whipped cream, or just eat as a snack once they cool.
Want to know what's in your ketchup? Make it yourself!
Chop 3 lbs of tomatoes, or toss 4 pints of Little Guys into your dutch oven or a large pot.
Cook over medium heat for about 15 minutes, occasionally mashing with a wooden spoon to help break them up.
When the tomatoes are softened and cooked into mostly liquid, strain into a smaller pot. Mash whatever flesh and juice you can through the strainer.
Add 1 clove minced garlic or 1/4 t garlic powder, 1 finely chopped shallot, 1/4 cup apple cider vinegar, 1 t black pepper, 1 T salt, 2 T maple syrup to the pan and simmer this mixture for about an hour.
Use an immersion blender, food processor or blender to smooth out your ketchup and season to taste.
Comforting casseroles are perfect for winter weeknights, and this one is super simple. Preheat oven to 400 degrees. While it is heating, warm a skillet and 1T olive oil. Saute 1/2 of a chopped onion and 1 lb of ground beef for 10 minutes, then add 1-2 cloves of minced garlic to. While that is cooking, put on a pan of water to boil for the pasta. If you are using a fresh Valicenti pasta, it only needs to be in the boiling water for 1 minute before being added to the a 9x13 baking pan. A dried pasta should be cooked to about 2 minutes less than its normal cooking time. Add 1 jar of 1000 Stone Farm's tomato sauce to the beef mixture, warm though, and season to taste. Pour the beef mixture on top of the pasta, and add one cup of gated cheddar. Mix. Top with another half cup (or more) of grated cheddar and bake for ten minutes, uncovered.
Mix 2T olive oil, 1T rosemary garlic salt, 1t dried thyme, 1 clove minced garlic, and a few grinds of black pepper. Rub the paste over both sides of 4 half-pound lamb chops and allow to marinate at room temp for 30 minutes (you can marinate them for up to 24 hours in the fridge, but no longer).
While the chops marinate you can prep and roast some banana fingerlings or other potato.
Heat a 12" skillet on medium high and warm 2T of olive oil until it shimmers.
Sear the chops for 2-3 minutes, until browned.
Flip and cook for another 3-4 minutes, until the internal temp. is 125 for medium rare or 135 for medium.
Rest for 10 minutes before serving.
It is a great time to make some hearty skillet meals, and this one is so simple – just add some chopped potatoes and ground turkey sausage into a heated cast iron skillet until they begin to brown. After that, add sliced onion and cook for a few minutes and then some chopped kale and cook for a few more minutes. Season as you wish and serve hot!
Vermont Bean Crafters' falafels are intended to be baked, rather than fried, and the chickpeas are sprouted to increase texture, flavor and available nutrition.
While the falafels heat in the oven, gather your other fillings: sunflower shoots, greens, pickled red onions and red cabbage, Kimchi, kraut, pickled cauliflower, grated carrot, halved cherry tomatoes, hummus and hot sauce.
Make your own easy flatbreads using pizza dough (form 6 small balls, roll thin, brush one side with butter then cook that side on a hot skillet for 1-2 minutes; brush the top with more butter, flip, cook a minute or 2 more) or warm flour tortillas and fill with any (or all) of the above, plus falafel, for a delicious and easy meal.
A block of feta, some cooked beans, and a pint of Long Wind Farm Little Guys make magic in the oven for a delicious quick dinner. Serve with pasta, a grain, or mop up with crusty bread.
Heat oven to 425 while you halve the tomatoes and mince a clove of garlic (if you have kale, feel free to finely chop a couple of stems' worth here too).
Arrange 1.5-2 cups of beans, the tomatoes and garlic around a block of feta in a baking pan. Drizzle with olive oil, season with salt, pepper, and oregano.
When the pan goes in the oven put a pot of water on for some pasta, or warm some cooked farro or barley.
After about 10 minutes, you can add some chopped cauliflower pickles or home made pickled red cabbage... or any other briny items you might have in the fridge. Mix that up in the pan and return to the oven.
Reserve a cup of the pasta or grain cooking water before you drain.
In another 5-8 minutes, the tomatoes should be blistered and bubbling.
Remove pan from the oven.
Add a little pasta water and stir, breaking down the feta. Mix and add pasta water until you have a good thick sauce.
Add in your cooked pasta or grain, stir, and serve!
Black sea bass is so easy to turn into a healthy and delicious meal.
Preheat broiler and place rack above the halfway point.
In a bowl mix 2 thinly sliced scallions, 1 thinly sliced green garlic bulb and the tender part of the greens, 1 T olive oil, 1 T of balsamic vinegar, salt and pepper. Mix in 2 cups of chopped cherry tomatoes.
Place 4 6 oz bass filets in an oven proof baking dish and season with salt and pepper. Pour the contents of the bowl over the fish and distribute evenly throughout the pan.
Broil for 10-13 minutes, until the cherry tomatoes are bursting and the fish is opaque throughout.
A simple one pan dinner, made even simpler if you use La Vialla's incredible red pesto.
To read this recipe, click here.
Enjoying a juicy steak couldn't be easier, and our grass fed strip loins are marbled for extra flavor and so tender. Use as protein in a salad or stir fry, or enjoy with some potatoes on the side. First, allow your steaks to come to room temperature, then rub with olive oil and season all over with salt and pepper. Preheat oven to 400 degrees. Put a cast iron pan on high heat and allow to get smoking hot. Once the pan is hot, add steaks and resist the urge to move them. Let them sit for 3-4 minutes so they get nice and caramelized, then turn and cook for another 3-4 minutes. Add a generous pat or two of butter, garlic cloves, and some thyme or seasoned salt. Put into the oven and finish cooking to your preferred doneness, from 2 minutes for rare to 8 minutes for well done. Using a meat thermometer will let you be absolutely accurate.
Ready in minutes, and could not be easier: boil some water for whatever pasta you have on hand (a fresh pasta from Valicenti will cook most quickly, even if it's frozen ravioli). Use some of the pasta cooking water to thin out a tub of Sweet Rowen's Garlicky Tomato Farmer's Cheese, add some extra virgin olive oil, and stir through the cooked pasta. If you have an extra 20 minutes, halve a pint of Little Guys cherry tomatoes, mince one clove of garlic, and chop half a bunch of kale. Drizzle with olive oil and season. Bake in a 375 degree oven for 20 minutes. Add some cooked pinto or yellow eye beans and roast for another 5-10 minutes.
Guanciale will add a smoky, rich magic to your pasta, with very little effort.
Start by removing the thin layer of skin on the underside of your guanciale.
Then finely chop 4 oz.
Heat a large skillet and fry the guanciale until it is crispy (about 10-12 minutes).
Add a pinch or 2 of red chili flakes.
Add 2 pints of halved little guys tomatoes, and let them simmer away for about 10 more minutes.
While they cook, boil your pasta water and cook 12-14 oz bucatini until it is not quite ready.
Reserve half a cup of the pasta cooking water, then drain the bucatini.
Add half of the pasta cooking water and the bucatini to your skillet, and cook, mixing gently, for another minute or two. Add more pasta cooking water to get your desired sauce consistency.
Check the salt level before you add any, it may be fine without any additional salt.
Serve with pecorino or grated sharp cheddar.
Farro gets the risotto treatment and the result is creamy and full of wholegrain goodness.
Warm 2T olive oil in a cast iron pot
Chop one small onion and saute until soft and translucent.
Add 2 cloves minced garlic
Once the garlic is fragrant, add salt, red chili flakes or black pepper, and 1T miso (either red or white is fine).
Rinse and chop 7 oz of spinach, then add to the pot.
When the spinach has wilted, add 1C of pearled farro, and mix.
Allow the flavors to meld for a few minutes, then add 2C just-boiled water.
Mix, bring to a boil, then turn the heat to simmer and put a lid on the pan.
Stir every 5 minutes or so, for 20 minutes.
Test the farro; if you like it less al dente, add a little more water if necessary, and let it cook a while longer.
When the farro is to your liking, turn off the heat, crumble in 8oz of feta cheese and mix.
Taste and season.
Adding a cooked white bean would be great extra protein.
Saute 1 chopped onion in 3T olive oil until it begins to soften.
Add 2 cloves minced garlic.
When the garlic is fragrant, add 2t dried oregano, salt and red chili flakes.
Then add either 1 jar of Valicenti's Red Gravy, along with 1 pint of Long Wind Farm Cherry tomatoes, halved. Simmer for 20 minutes, or until the cherry tomatoes have started to break down.
Preheat oven to 425.
Add 4 cups of shredded cooked chicken (maybe from that stew hen you made broth with), mix, heat for 5 minutes, and then transfer to a 9x13 baking dish.
Tear a ball of mozzarella into chunks and sprinkle them over the top.
Scatter 2 cups of breadcrumbs on top, and some freshly ground black pepper.
Bake for 20 minutes, until everything is bubbling and golden.
Enjoy with farro, barley, pasta, or potatoes.
Ground Beef and Potato Casserole: You can’t beat an easy and warming casserole! Start by mixing 1 lb of ground beef with 1 coarsely chopped onion, 1 pint of chopped Little Guys tomatoes, 2 t of salt, and a mixture of: 1 t of miso, 1 t of balsamic vinegar, and 1/4 t of garlic powder. Press into the bottom of a 13”x9”x2” baking pan. For the topping, mix: 3-4 cups of mashed potatoes, or cooked cubed potatoes, 4 T melted butter, and ¼ C flour. Spread that evenly onto the beef mixture. Bake uncovered at 375 for 45 minutes. Remove and sprinkle 2 cups of grated cheddar over the top, then return to the oven for another 15-20 minutes, finishing under the broiler for a minute or 2 if you like the cheese extra crusty.
Searing scallops is quick, easy, and yields a restaurant-worthy dish.
Start by drying your scallops, dabbing them gently with a towel. Sprinkle with salt and pepper. Set a deep pan of water on to boil for the linguine.
Add some olive oil to a cast iron pan and heat until the oil shimmers.
Toss your fresh Valicenti fettuccine into the boiling water.
Place the seasoned side of the scallops in the pan, and let them cook for at least 2 minutes. Season the uncooked side, then loosen gently and flip.
Cook that side for another 2 minutes, then remove from the pan.
Drain the pasta.
Add a pint of halved cherry tomatoes and 2 cloves of finely minced garlic to the hot pan and deglaze - scrape up all those tasty charred bits!
When the cherries have begun to burst and make a sauce, add the pasta and mix.
Taste, and season (a little glug of white balsamic might be just the thing here), then add back in the scallops and serve.
Tempeh is a wonderful, affordable and versatile protein source, and we are so lucky to have Rhapsody Natural Foods supplying us with tempeh that is made with all organic, minimally processed, non GMO ingredients. You can transform their original tempeh into a delicious, crumbly base for tacos and load up your favorite toppings in an All Souls tortilla for a delightful vegetarian taco dinner. Begin by cooking half a chopped onion, 1 diced sweet potato and 1 clove of minced garlic in an oiled skillet until soft. Then crumble a package of original tempeh into the pan. Add your favorite taco seasonings like cumin, coriander, oregano and salt, along with ⅓ cup of water or vegetable broth, and cook until the liquid is gone. You can also cook up some black or pinto beans on the side. Toast up some corn tortillas; make a fresh tomato salsa with tomatoes, red onion and garlic; and if you have ten extra minutes, make some quick pickled red onions with apple cider vinegar, salt and sugar. Add queso fresco and hot sauce to the taco bar and enjoy!
Salty, rich, creamy pasta on your plate in just a few minutes.
Chop 7oz of pancetta into small pieces and saute until it starts to brown.
Put your pasta water on to boil.
Add half a jar of Red Gravy to the pancetta, some red chili flakes or black pepper, and simmer for 5 minutes.
Place whatever fresh Valicenti pasta you have on hand into the boiling water.
Add 7oz of cream to the sauce and simmer for another 5 minutes.
Drain pasta and add to the sauce.
Continue to cook together for a minute or two, then add grated cheese and serve.
Taco night for the busy weeknight win! Grab some All Souls corn tortillas and whatever toppings you crave, and let everyone step right up to the taco bar. The only cooking necessary here is the ground beef,:
Add just add a bit of oil to the pan with some garlic powder and onion before adding in the beef and spices — cumin, paprika, chili powder and salt & pepper will give you that classic taco seasoning flavor.
Cook until browned while you have the tortillas warming in the oven.
Prep a quick pico de gallo with cherry tomatoes, red onion and some Habanero Lime Switchback hot sauce.
Fill each tortilla with beef and serve alongside the pico, shred mix, queso fresco, chopped little guys, salad mix, quick pickled red onions, and your other favorite toppings.
If you start the week by preparing a pot of beans (soak, then simmer with a chunk of onion and garlic), you have many quick and comforting dinner options at your fingertips, and here is just one:
Chop and roast 2 chopped sweet potatoes with some minced garlic or shallot.
Warm or finish cooking your beans.
When your fillings are ready, place a large flour tortilla in a hot skillet.
Put some of your favorite melting cheese on one side of the tortilla.
Add: a handful of sweet potato chunks, 2-3 spoonfuls of black beans in there, and some finely shredded fresh spinach.
Fold the tortilla over the fillings and press down.
Once it’s beginning to brown on the bottom, carefully flip it over to brown on the other side.
Try a dip of sour cream mixed with some Habanero Lime Switchback Hot Sauce and a touch of maple syrup added in.
Quick pickled red onions are a delicious touch here, too.
If you're feeding a crowd, you can make a quesadilla tray bake by putting down a layer of tortillas, then piling on filling. Cover with another layer of tortillas, and bake for about 10 minutes.
Try making your own chips from All Souls tortillas and reinvent this popular Mexican breakfast dish by using tofu instead. To get authentic flavor from these chilaquiles, you will want to grab some adobo or red chile sauce from the market or try making your own if you have chiles around the kitchen. Begin by pressing and draining the tofu while you heat your oven to 350 degrees. Prepare your corn tortillas: brush them with olive oil and salt, cut them into triangles and then spread them on a baking dish to go in the oven until crispy (about five minutes on each side). Sauté some onion in olive oil and then add a jar of tomato sauce along with a tablespoon of adobo sauce. Add a half cup of vegetable stock and let simmer for about five minutes; then, blend the sauce and set aside. Crumble your tofu into the pan and cook for about five minutes on medium heat, adding in cumin, chili powder and salt. Set the tofu aside and then add your homemade chips to the pan. Cover them with the sauce, and then stir in the tofu. Serve hot topped with chopped onion, Fiesta Roja and queso fresco.
Cheesy, creamy potatoes? Yes please!
Start by washing (and peeling, if you choose) 2.5lbs of gold potatoes.
Slice them into rounds about 1/8th of an inch thick, by hand or using a food processor or mandolin.
Rub some butter on the bottom and sides of a large and deep baking dish - 9x13 or 10x12.
Preheat oven to 350.
In a saucepan, bring 2 cups of heavy cream, 2 T butter, 2 cloves of grated garlic to a simmer for a few minutes.
Place one layer of potato slices on the bottom of your prepared pan, and pour over enough of the cream mixture to just cover the potatoes.
Sprinkle with salt and black pepper.
Repeat this process until all of the potatoes are in the pan, then pour on the last of the cream mixture.
Sprinkle with 10oz of grated gruyere or alpine cheese.
Cover, and bake for an hour, or until the potatoes in the center are fork tender.
Remove the cover and bake for a further 15 minutes, until the cheese is browned and bubbly.
Let sit for at least 5 minutes before serving.
This spicy cilantro paste is a Yemeni staple, and brings glorious flavor to eggs, fish, meats, salads or flatbreads.
Make your own version of this addictive spicy cilantro spread... great for dipping, grilling, eggs, or adding oomph to just about anything. When you make your own, you can control the heat level!
In a food processor or blender blitz:
2 bunched of cilantro (smaller stems are ok)
4 cloves garlic
2-4T Firecracker hot sauce
1t salt
Stream in 1/2-3/4 cup extra virgin olive oil while processing.
Taste and adjust heat and salt.
Revueltos are Spanish-style scrambled eggs cooked with other ingredients. You will find revueltos served in tapas bars, restaurants and for quick home-cooked dinners in Spain. You can swap or add any ingredients you like. To read this recipe on Botanical Kitchen, click here.
A spoon-worthy dressing with a full-on flavor punch, 100% oil-free! Tangy, creamy, bright and balanced, made with whatever seasonal herbs you have, warming mustard and probiotic-rich miso; you can use this dressing as a dip, too ~ it is fabulous with raw + roasted veggies.
To read this recipe on Botanical Kitchen, click here.
This easy sheet pan dinner features purple top turnips, cauliflower and winter squash. Veggies are tossed in a garam masala and mustard marinade and roasted until golden and fragrant. Served on a bed of peppery greens. —Karina
To read this recipe on Botanical Kitchen, click here.
Superfood salad bowls have a balanced mix of in-season greens, sprouts, vegetables, healthy fats, + proteins from nuts and seeds. Walnuts or almonds, and pumpkin seeds make a fabulous combo. You can swap ingredients according to what is seasonally available.
To read this recipe on Botanical Kitchen, click here.
A simple salad with microgreens and radishes ~ swap ingredients according to what is growing in your garden and local farms. A lovely accompaniment to grilled asparagus and a poached egg or a frittata style dish.
—Karina
To read this recipe on Botanical Kitchen, click here
Pollock is a fabulous fish ~ it’s easy to cook and great to eat. It’s local here in New England, affordable as well as sustainable.
To read this recipe on Botanical Kitchen, click here.
A fabulous raw “eat the rainbow” salad loaded with fresh greens, herbs and grated beet.
To read this recipe on Botanical Kitchen, click here.
A classic roasted chicken infused with lemon and herbs on a bed of carrots. Serve with roasted potatoes or a mesclun salad.
To read this recipe on Botanical Kitchen, click here.
An easy sheet pan dinner of roasted sausages over mushrooms and onions with parsnips. Serve with spinach and kale or braising greens.
To read this recipe on Botanical Kitchen, click here.
Finely sliced slaw rainbow salad ~ a straightforward, affordable dish with lots of fresh vegetables; cabbage, beet and carrot, which gives great textures with balanced, juicy flavors.
To read this recipe on Botanical Kitchen, click here.
We are lucky to have grassfed beef and sweet red cabbage supplied by our local farmers. Try them together in this simple and exquisite dish.
To read this recipe on Botanical Kitchen, click here.
Who doesn't love cornbread? Here's one with more “nutritional bang for your bite”.
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A warming one-pan wonder recipe where the oven does the work for you! Prep your veg, top with chicken and broth, then roast to perfection! This recipe is straightforward, great as a pre-prep dinner, and easy for even beginner kitchen cooks.
To read this recipe on Botanical Kitchen, click here.
A nourishing vegan whole-food muffin made with oats, almonds and pears, sweetened with a touch of maple syrup and apple sauce.
To read this recipe on Botanical Kitchen, click here.
Roasted pears in an aromatic spice-infused apple cider make a simple, warming, healthful dish, great for dessert and breakfast.
To read this recipe on Botanical Kitchen, click here.
Enjoy a simple, nutrient-dense, vegan dish that is comforting and light; steamed squash (or pumpkin), and tofu over a bed of crunchy bok choy (cabbage as an alternative) and radishes and serve with a superb curry yoghurt sauce. The curry yoghurt sauce is delicious and easy to make in a blender; it is also a deep dose of food as medicine rich with vitamins, minerals, plant protein, healthy fats and probiotic-rich goodness. Bio-availability of the food nutrients you eat is essential when following any diet, especially a plant-based or vegan diet. Steaming is one of the quickest, most healthful ways to cook vegetables to retain all their nutrients.
To read this recipe on Botanical Kitchen, click here.
A festive salad with greens, radishes, pumpkin seeds and dried cranberries served with a fresh cranberry and orange dressing. Fresh cranberries and orange dressing blended to make a bright, tangy salad dressing rich in vitamin C, which helps support our immune system. You can use fresh or frozen cranberries and swap dried cranberries for maple syrup. Skip the oil if you want to make a lighter, oil-free, dressing; the pumpkin seeds in the salad will add healthy fats. -Karina
To read this recipe on Botanical Kitchen, click here.
Steamed vegetable and salad bowl layered with bold flavors and dynamic textures. Nutrient-dense vegetables mixed with potent anti-inflammatory + anti-microbial spices and probiotic-rich sauerkraut ~ food as medicine. -Karina
To read this recipe on Botanical Kitchen, click here.
Traditionally bircher is made with grated apples; this recipe uses strawberries to make a delicious heart-healthy spring breakfast that’s perfect for using up those very ripe, not so perfect strawberries.
You can squash the berries with a fork or blend until smooth in a blender. The yogurt adds probiotics for your gut health and creaminess to the bircher muesli; if you don’t have fresh strawberries, frozen will work (ideally defrost first).
—Karina
To read this recipe on Botanical Kitchen, click here.
Bircher muesli is very similar to overnight oats, traditionally made with grated apples, oats and yogurt. Sunflower seeds provide hormone balancing nutrients and digestive system detox, while currants add antioxidants and a hint of natural sweetness. A perfect breakfast for busy mornings and apple season, just portion into mason jars to grab and go!
Read recipe on Botanical Kitchen here.
Treat yourself to this generously spiced, warming gingerbread that is made quite thin, so its texture is both cakey and light. This gingerbread is both dairy-free and gluten-free made with oat flour and almond flour which makes it more nutrient-dense than wheat flour. The added ginger, cloves, cinnamon and nutmeg all have anti-inflammatory, antiviral, antibacterial, blood sugar balancing and digestive qualities, making this a perfect medicinal, seasonal dessert. —Karina
To read this recipe on Botanical Kitchen, click here.
A frittata, at its essence, is an open-faced omelet; it is much easier to cook with lots of vegetables than an omelet. Whip this up for a simple supper or quick brunch meal that uses Swiss chard, roasted tomatoes, feta and greens. —Karina
To read this recipe on Botanical Kitchen, click here.
A festive cranberry bread that uses basic ingredients and delivers a fabulous texture and flavor plus “nutritional bang for your bite”. This oil-free, gluten-free, dairy-free, egg-free and refined sugar-free meal is an excellent recipe for plant-based eating styles and therapeutic diets. Fresh and dried cranberries, apple sauce, and maple syrup mixed with oat flour and orange zest make this recipe nutrient-dense. The coconut in this recipe not only helps balance the texture but also adds small amounts of healthy fats that make the fat-soluble nutrients like vitamin E present in both cranberries and apples bio-available for absorption which leads to a functional nutrition approach to truly using food as medicine. —Karina
To read this recipe on Botanical Kitchen, click here.
Enjoy this simple, quick and versatile summer recipe with edible flowers, potatoes and chives. A frittata, at its essence, is an open-faced omelette that is much easier to cook using an abundance of fresh vegetables.
—Karina
To read this recipe on Botanical Kitchen, click here.
This is a healthy, tasty and versatile dish featuring whitefish, green beans and sweet peppers. Serve as is with sides or make into a Fish Taco Feast to serve a crowd.—Karina
To read this recipe on Botanical Kitchen, click here
A quick, nutrient-dense dish that is restorative, light and flavorful, steamed greens drizzled with a bright, tangy lemony tomato miso sauce with a touch of spice. Add nuts, seeds, tofu, peas, beans, chickpeas or quinoa for a plant-based protein. Steaming is one of the quickest, most healthful ways to cook vegetables to retain their nutrients. The sauce for the salad is tasty, quick to make, and a deep dose of food as medicine rich in vitamin C, pre and probiotic goodness that helps support digestive health and healing. —Karina
To read this recipe on Botanical Kitchen, click here.
This simple salad is a late-summer go-to. It’s made with ripe, juicy tomatoes and tomatillos, lettuce greens and edible flowers and is dressed simply with apple cider vinegar and olive oil.—Karina
To read this recipe on Botanical Kitchen, click here.
A quick and easy sheet-pan dinner of roasted squash and artisan sausages over seasonal salad greens with pumpkin seeds and sauerkraut, pickled vegetables and a good dollop of your favorite mustard. -Karina
To read this recipe on Botanical Kitchen, click here.
Try this grilled cauliflower recipe with tomato jalapeno sauce, over a bed of black beans and red pepper salad to make a great plant-based, nutritious meal. —Karina
To read this recipe on Botanical Kitchen, click here.
This makes an ideal side for fish.
Celery Root Remoulade is a classic French dish made with lots of mayonnaise. I have created a healthy twist on the traditional recipe that is cholesterol-free, low in calories and has fermented foods for gut health. The mustard + tahini + miso + vinegar combination makes this dressing feel creamy and taste great!
To read this recipe on Botanical Kitchen, click here.
This recipe is a spin on a classic Italian bolognese style meat sauce, made with ground pork, tomatoes, chili and swiss chard and stirred through your fresh pasta of choice. You could use beef, turkey, chicken—or even make it plant-based if you prefer and swap the greens for what you have and love.
—Karina
To read this recipe on Botanical Kitchen, click here.
Seasonal, simple and swift, this meal is healthy, wholesome, and captures some of spring’s great flavours.—Karina
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Enjoy this quick and delightful seasonal salad with warming, grounding flavors which includes pumpkin and chickpeas, roasted with curry spices and liquid aminos to add a lovely salty, umami flavor. —Karina
To read this recipe on Botanical Kitchen, click here.
This recipe gives a fun twist to a classic potato salad and gives you a delicious dairy-free dish with benefits. The miso, which is a fermented food, adds a great umami flavor and beneficial probiotics while the rosemary is a tonic for the nervous system and supports cognitive health. —Karina
To read this recipe on Botanical Kitchen, click here.
Try this unique and delicious summer garden recipe featuring zucchini, corn, and chives. It can be served either hot or cold, and pairs well with a green garden salad. —Karina
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Enjoy grilled spring lamb chops with steamed potatoes tossed in a vibrant green pesto. You can easily make pesto at home with a combination of seasonal greens; using spinach or kale will help bring the nutrient-density and vibrant green, then add basil or other soft herbs. Serve with a simple side like steamed greens.
To read the recipe at Botanical Kitchen, click here.
Traditionally cooking brisket takes a lot of time and attention. I am impressed with the ease, tenderness and flavors of this brisket cooked in an instant pot; it certainly got rave reviews from my tasting team.
—Karina
To read the full recipe, click here.
Seasonal veggie fritters with grated sweet potato, kale and herbs in a blended oat batter.
To read this recipe on Botanical Kitchen, click here.
An artful approach to serving the standard summer vegetables, this dish features tomato, cucumber and summer squash, and is delicious on its own, dolloped with pesto or topped with nuts, seeds and feta.
—Karina
To read this recipe on Botanical Kitchen, click here.
Sweet sun-ripened tomatoes and fresh, perfectly cooked beans are what you need to make this salad shine. It works well with both cherry tomatoes or large heirlooms diced.—Karina
To read this recipe on Botanical Kitchen, click here.
Enjoy these local pasture-raised grass-fed beef burgers mixed with kale, herbs, spices and rolled oats to help hold the ingredients together. These nutrient-dense burgers are full of flavor, and perfect to put on the grill this summer.
—Karina
To read this recipe on Botanical Kitchen, click here.
Apple season is here in New England which also marks the beginning of the new school year and the Jewish New Year. In honor of all these symbols of new beginnings, and setting intentions for a sweet and fruitful future, enjoy these delicious apple and honey muffins. —Karina
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Rosemary and thyme marinated lamb rib chops, grilled and served on a bed of fresh spinach with mashed rutabaga, an easy and cozy farm-to-table meal.
I am somewhat of a purist when it comes to rutabaga mash, opting to only add salt as a good rutabaga from a local farm doesn’t need anything more. The key is to let the cooked rutabaga steam off in a colander and dry for a few minutes before mashing, which removes the excess water resulting in a lighter texture when mashed. You can mash by hand or use an immersion blender. You can add butter, sour cream, olive oil, tahini or whatever you like to your rutabaga mash; I suggest you taste the mash first, then add it accordingly.-Karina
To read this recipe on Botanical Kitchen, click here.
Enjoy this classic summer salad with benefits, featuring balsamic grilled chicken served over salad greens with sauerkraut to add some bright acidity to the dish. Fermented foods like sauerkraut helps support a healthy gut microbiome, which makes this salad both delicious and good for our bodies.
—Karina
To read this recipe on Botanical Kitchen, click here.
Enjoy this Mediterranean-inspired dish of sweet peppers stuffed with tomato wedges and fresh garlic slices, drizzled with olive oil and balsamic vinegar. They can be served hot, at room temperature, or cold and can be topped with a balsamic glaze with basil. —Karina
To read this recipe on Botanical Kitchen, click here.
A healthy and easy vegetarian taco dish the whole family will love. Serve with seasonal salad greens, a vegetable slaw or radish and pea salad and drizzle over a simple spiced crema. Swap taco shells with lettuce leaves for low carb or grain-free options.
To read the recipe on Botanical Kitchen, click here.
Beef short ribs braised with rhubarb, ginger and kimchi paste give this dish spicy, tangy fusion flavors. Serve over grains and top with mixed shoots or microgreens. For a tangy condiment, Beetroot Rhubarb + Garlic Scape Pickle is great.
—Karina
To read this recipe on Botanical Kitchen, click here.
An easy sheet-pan dish – serve with a salad and hummus for a complete meal with plant-based protein.
To read this recipe on Botanical Kitchen, click here.
Bittersweet symphony ~ this salad reflects the spring vernal equinox when we celebrate fresh beginnings and experience the delicate balance of day and night, light and dark, bitter and sweet.
Served with a blended cranberry orange dressing, you can mix frozen + dried cranberries as you like and skip the oil if you want to make a lighter oil-free dressing; the pumpkin seeds in the salad will add healthy fats.
To read this recipe on Botanical Kitchens, click here.
A quick and easy sheet-pan dinner of roasted squash and artisan sausages over seasonal salad greens with pumpkin seeds and sauerkraut, pickled vegetables and a good dollop of your favorite mustard.
To read this recipe on Botanical Kitchen, click here.
Mustard and herb marinated boneless pork chops, grilled and served on a bed of mashed rutabaga, an easy and healthy farm-to-table dinner.
To read this recipe on Botanical Kitchen, click here.
Eating healthy, affordable whole grains is easy! Cooking steel-cut or cracked oats in an Instant Pot Pressure Cooker was a revelation for me! Gorgeously creamy and perfectly cooked in 10mins, totally hands-off while I enjoyed drinking my coffee ~ breakfast cheers to that!
To read this recipe on Botanical Kitchen, click here.
A delicious and traditional meal for this springtime Ramadan.
Preheat oven to 400.
Roughly chop 1 head of red cabbage and put on a baking or sheet pan.
Drizzle with olive oil, a little apple cider vinegar, a little maple syrup, salt and red pepper flakes, stir to coat, and put in the hot oven.
Mix 3T of red onion, 2 cloves of grated garlic (or use 1/2 t of garlic powder), 1t parsley, 1t oregano, 1t cumin, 1/2t cinnamon, 1t salt, and 1/2t of freshly ground black pepper together.
Add to 1lb ground lamb and mix thoroughly with your hands.
Cover and put in the fridge for 30 mins.
Form 6 evenly sized balls of dough from one defrosted traditional pizza dough ball and let them rest.
Make a quick yogurt dip from 1 cup of yogurt, 2T tahini, 1t apple cider vinegar (or lemon juice), 1 grated clove of garlic, and 1/2 t salt, and set aside.
When your lamb has chilled for 30 minutes, remove it from the fridge.
Form the lamb mixture into little balls or oblongs.
Put a cast iron skillet over medium high heat and add 1T sunflower oil.
When the oil is shimmering, add your kofta and cook about 5 minutes on each side, turning them gently until they are evenly browned. Don't rush them or they will stick to the pan.
When they are cooked all over, put the pan in the oven and cook for another 4 minutes.
While the kofta are cooking, warm another skillet on high heat.
Roll out each small pizza dough ball as thin as you can get them.
Brush one side with melted butter, or melted garlic butter.
Place one flatbread, buttery side down, on the hot skillet. Cook for 1-2 minutes, until bubbly and golden brown on the bottom.
Spread butter on the upper side, then flip and cook another 1-2 minutes. Remove to a cooling rack and repeat with the other flatbreads.
Serve the kofta with hummus, yogurt dip, warm roasted cabbage and hot flatbreads.
SEARED YEARLING LAMB RIB CHOPS We are featuring these rib chops this week-- also known as the “lollipop” of lamb. Marinate the rib chops in oil, garlic and Tuscan Herb Salt Rub, then sear them and combine the drippings with shallots, a little chicken broth and finally some fresh parsley and butter to make a delicious pan sauce. Serve with a new potato and celeriac mash as well and some dressed salad greens.
A rich, hearty, and nearly effortless ragu. Warm 1-2 tablespoons of olive oil in a heavy-bottomed pan and brown the lamb. Drain away the excess fat and transfer the lamb to a bowl. Add another 1-2 tablespoon of olive oil to the same pan and saute 1 finely chopped carrot, 1/2 cup of finely chopped celeriac and 1 chopped onion until soft. Add 2-3 cloves minced garlic and saute until fragrant. Return the lamb to the pan and mix to combine. Add a glass of red wine (optional). Once reduced, add 2 cups of chicken broth and a jar of 1000 Stone Farm tomato sauce. Stir to combine. Add a good pinch of rosemary salt and some pepper.
Let the ragu simmer slowly on a medium-low heat, uncovered for 2-3 hours, adding more broth or water if it starts to dry out.
Taste and season as needed.
Serve with your favorite pasta along with some grated hard cheese.
I use either just beef or half beef half lamb. (Lamb is of course a magic ingredient but I admit it's a Greek thing!)
For every one pound of meat use:
1 cup bread crumbs
1 egg
1/2 cup milk or yogurt, to wet the breadcrumbs
1/2 cup pine nuts
1 medium onion, diced and sauteed in olive oil, then allowed to cool
I spice this with the following seasonings, ½ teaspoon each per pound of meat:
Mint
Oregano
Cinnamon
Salt
Pepper
Mix well with clean hands to incorporate the mixture, and then use an ice cream scoop to portion out the balls onto a cooking sheet with sides and bake in a hot oven (400 degrees) for 20-30 minutes. They should be nice and browned on top. Test by cutting a meatball, which should be hot and well done in the middle. Serve with Butterworks Whole Yogurt - I think it is the best yogurt! Enjoy, and let me know how you like them.
This recipe if for a larger gathering of 4-6.
Mix 2T of salt with several good grinds of black pepper.
Rub 2 lamb shoulders with the salt mixture and let them sit at room temperature for 1 hour, or at least 8 hours in the refrigerator.
If the meat has been in the refrigerator, allow to sit at room temperature for 30 minutes before proceeding with the next steps.
Preheat the oven to 350 and put a rack in the lower third.
In a large cast iron dutch oven for which you have a lid, warm 2T of butter over medium high heat.
Add the lamb, fattiest side down, to the pan when the butter has just melted. Leave to brown for 12-15 minutes.
Turn the lamb once that side has browned, and cook slowly on all sides until it is golden all over.
Remove the meat to a plate, pour out the fat and give the pan a quick wipe.
Return the pan to medium heat and add 2T olive oil.
Once shimmering, add 12 halved shallots (or 2 quartered yellow onions), 1 cup chopped carrots, 1/2 cup chopped celeriac, 1/2 cup chopped rutabaga, and 1.5 lbs baby potatoes or cubed regular potatoes.
Sprinkle with 1t salt cook, stirring occasionally, until everything begins to soften and brown.
Add 2 cloves minced garlic and 1t of dried thyme and cook until the garlic is fragrant.
Nestle the lamb in amongst the veggies, then pour in 2 cups of apple cider, 1T maple syrup, and 1T apple cider vinegar. The liquid should cover the vegetables, but not the lamb. Add water or more cider if you need it.
Bring everything to the boil, then cover and remove from the heat.
Put the covered pan into your preheated oven and cook until the meat is tender, about 2 to 2.5 hours.
Allow the pan to sit outside of the oven for 10 minutes, then remove the lamb and the vegetables from the pan to a serving plate.
Tent the lamb with foil and allow to rest for for another 20 minutes.
Return the pan to medium heat and cook down the remaining liquid to make a delicious sauce; strain if you prefer.
If you’ve got the time, there’s nothing better than some slow cooked meat. Buy a bulk bag of white potatoes while you’re at it and enjoy a guilt free “meat and potatoes” diet! The main thing you need here besides the short ribs is the braising liquid. Most use a beef broth-- you could try making your own with some our own grassfed beef bones. Besides that, you can keep it simple or add in various herbs and vegetables. Explore our ingredients below to inspire your approach.
No one does Beef Bourguignon like Julia Childs, and Greg followed her recipe to make staff dinner this week using the beautiful beef chuck roast we have from Tilldale Farm. Bacon, red wine, root vegetables, herbs and plenty of time in the oven elevate the chuck roast to a decadent stew that can be served over mashed potatoes or buttered pasta. Begin by simmering six strips of chopped bacon in four cups of water for ten minutes and then drain and pat dry. In a Dutch oven, sauté the bacon, while you heat your oven up to 450 degrees. Set the bacon aside and then sear your beef (cut into two inch chunks) on each side. Set the beef aside, and then sauté a few large carrots and onion before adding the beef and bacon back in and seasoning with a bit of flour, salt and pepper. Place the Dutch oven in the oven for four minutes; take it out and toss everything together and then repeat. Take the Dutch oven out and reduce the oven temperature to 325. Add three cups of wine, three cups of beef stock, two cloves of garlic, a half teaspoon of dried thyme and a tablespoon of tomato paste. Bring the pot to a simmer and then place in the oven for four or more hours until the beef is tender. When you’re nearing completion, sauté some onions and mushrooms in three tablespoons of butter and a half cup of broth for five to ten minutes until tender. Lastly, you will drain the beef stew and cook down that sauce for about ten minutes. When ready to eat, serve your beef over mashed potatoes, followed by the onions and mushrooms and topped with the sauce. Bon Appetit!
This rich pasta dish features beef stew meat and cream cheese poured over buttered noodles and is a delicious way to deviate from tomato based pasta dinners.
Melt 2T butter in a cast iron Dutch oven, and brown 1.5 pounds of stew meat in batches (about 3 minutes each side).
Once all the meat has been browned, set it aside and sauté 1 chopped onion in the same pan. When the onion has softened, add a container of chopped 1000 Stone Farm mushrooms and 2 cloves of minced garlic.
When the onion is translucent, add the beef along with 2 cups of broth to the vegetables and simmer with soy sauce, mustard and Herbes de Vermont dried herb blend.
Meanwhile, cook a blonde pasta and melt some butter into it.
Add a cup of whole yogurt and a few ounces of cream cheese into the stroganoff sauce and salt and pepper to taste.
Combine the pasta and sauce and enjoy... maybe with some crusty bread to mop up the sauce!
Make your own dough with flour, eggs and butter, and the rest is easy! Cook up some ground beef, onion, garlic, peppers, celery, carrots and oregano for the filling; fold and pinch them into pouches and serve with pico de gallo (fresh tomato salsa).
Perfect grilling steaks; tougher cuts can marinate for 24 hours, but tenderloin and chuck steaks need only 20-25 minutes.
Mix:
2/3 cup balsamic vinegar (or half balsamic half liquid aminos or soy sauce)
1/4 cup oil
2 T Miso or Worcestershire sauce
1 T mustard
1 T maple syrup or honey
1 t meat maestro
1 t garlic powder
Place your steaks and marinade in a non reactive pan and allow to marinate for 15-25 minutes in the refrigerator for tender steaks, or an hour or even 24 hours for sirloin or tougher cuts.
Use to tongs to remove and place right onto a preheated grill.
We are featuring grassfed ground beef from G&T Farm, which is a great reason to make up a batch of satisfying and versatile meatballs! Add in some fresh herbs and garlic and accompany them with Fettuccini and a homemade tomato marinara sauce, or serve them with pearled black barley, mesclun or steamed vegetables and a homemade tzatziki sauce of yogurt, cucumber, spearmint, dill, olive oil and lemon juice.
If you have a day to devote to dinner, try these shanks as a slowly braised dish that is decadent with roasted root vegetables and mashed potatoes. Use one shank (or around one pound) per person; rub them dry and then in salt, pepper and flour and brown them in a hot, oiled skillet for a few minutes per side. Move the shanks to a roasting pan and add two cups of broth or water to the skillet to scrape up any browned bits. You’ll add that broth along with four cloves of garlic, lemon zest, thyme sprigs if you have them (or dried, ground thyme if not), a couple of bay leaves, 3 chopped carrots and 1 chopped celeriac into the roasting pan. Cover the pan and cook at 350 for two to three hours until the meat is tender. Skim off any fat from the top and let the dish cool completely before setting it in the refrigerator for around six hours. Get the oven going back to 350 degrees and again, skim off any fat from the surface. Flip the shanks over and cook them for another hour. Then, transfer the shanks and vegetables to a serving dish and keep them warm, while pouring your pan juices into a pot. You want about a half cup of sauce per shank, so if you have more, reduce the sauce, and if you have less, add more broth or water and simmer for a bit. Squeeze a cooked garlic clove along with a tablespoon of lemon juice into the sauce. Incorporate and add salt and pepper to taste. Serve the shanks with mashed potatoes or sunchokes with the sauce poured over everything.
Making the most of this economical and underrated cut is easy, and yields tender, fall-off-the-bone meat with outstanding flavor.
Season 3 beef shanks with salt and pepper.
Warm 1 T of olive oil in a dutch oven over medium-high heat.
Dredge the shanks in flour, coating each side, then shake off the excess.
Sear them in the hot oil for 3-4 minutes on each side.
Remove from the pan and let them rest on a plate.
Lower the heat and saute 1 chopped onion, 1 cup of chopped celeriac and 1 cup of chopped carrots in the dutch oven.
Add 2 cloves of minced garlic or a few good pinches of rosemary garlic salt after the vegetables have started to soften.
Add 2 T red miso and stir until everything is well mixed.
Add 2 cups of broth (any sort is fine) to the pan and loosen up any tasty brown bits.
Add 2 pints of chopped cherry tomatoes, salt, pepper and 1 t of thyme. Mix thoroughly.
Return the meat and any of the juices on the plate to the pan.
Cover and simmer for 2.5 to 3 hours, until the meat is tender and the gravy has reduced. Add hot water if the gravy is too thick.
Serve over pasta, polenta, or with perfect mashed potatoes.
This easy Indian recipe does not require too many exotic spices and is a great, creative way to use up beef chuck or a round roast if you are ready for a change post holidays. Begin by combining a quarter cup of apple cider vinegar with a few chopped garlic cloves, three tablespoons of fresh (or frozen) ginger, two tablespoons of yogurt and salt and pepper in a mixing bowl. Throw in two pounds of boneless beef chuck cut into one inch pieces and mix together thoroughly to marinate. Cover and refrigerate for at least 30 minutes, but overnight if you are able. Next, cook two chopped onions in a well oiled pot until translucent; then add the beef into the pot, cooking until it is no longer pink on the outside; and next, a couple of chopped tomatoes, cooking for a few more minutes. Pour in a cup of water or broth and simmer until the beef is tender (30 minutes to an hour). Serve over rice or mashed potatoes.
** ADD TURMERIC, ETC
This is actually the shoulder of the pig, and if you roast it nice and slow, you will be rewarded with the best pork of your life.
Preheat oven to 250.
Set a wire rack inside a rimmed baking sheet (line with foil for easier clean up), and spread a piece of parchment paper on top of the wire rack.
Liberally season a 8-12lb bone-in pork shoulder with salt and pepper, place on the parchment paper, then put in the oven.
When a fork can be twisted in the meat with very little resistance, it is done (should be about 8 hours).
At this point, remove the pork and tent some foil over it and let it rest at least 15 minutes.
If you want extra crispy skin, heat your oven to 500 while the pork rests. Then return to the oven for 20 minutes, turning periodically to allow every side to blister. Remove and all to rest another 15 minutes before serving with any or all of your favorite sauces.
The pork from Snug Valley Farm is pasture raised, and these ribs are a meaty cut from the same portion that gives us Boston Butt and Shoulder Roasts. Country style ribs are a smaller, more manageable cut that deliver the same great flavor and richness. Begin by mixing together the glaze- using honey, chopped ginger, chopped garlic and soy sauce. Brush the ribs generously with the glaze and then either throw the ribs on the grill or bake them in the oven (by placing them on a roasting rack with a half inch of water in the bottom of the pan and cooking at 375 degrees). If using the oven method, make some oven roasted potatoes and carrots while you are at it and serve with a cabbage slaw.
Maple cider syrup is the magic ingredient here, a shortcut to incredible flavor.
Allow 3lbs of beef short ribs to come to room temperature, about 30 minutes.
In a large shallow bowl, mix:
1/2 cup flour
1/2 t salt
1/2 t pepper
Preheat oven to 300 degrees.
Heat a dutch oven over medium high heat.
In a 2 cup measuring cup, or large bowl, mix together:
1/2 cup cider syrup
1/2 cup apple cinder vinegar
1/2 cup broth, or 2T miso in 1/2 cup hot water.
Add 2T sunflower oil to your pan.
Dredge the ribs in the flour mix, then sear on all sides in the pan (about 1 minute per side should do it). Once all of the ribs are in the pot and seared, pour over the liquid mixture.
Cover and then place pan in oven and cook for 2.5-3 hours, until the meat is falling off the bone.
Serve with mashed potatoes or polenta.
Pork schnitzel is a classic dish that will put those pork cutlets or loin chops to good use. It is delicious, easy and pairs nicely with your roasted, baked, or au gratin potatoes. Begin by trimming any excess fat off of the pork and, if using pork chops (as opposed to cutlets), pound them into ½ inch cutlets. Prepare three bowls: one with three beaten eggs, one with ⅓ cup of flour and garlic powder, salt and paprika, and the final with two cups of breadcrumbs. Dredge each cutlet in the seasoned flour, then egg and finally breadcrumbs before cooking them on medium high in an oiled pan. They only need a few minutes on each side, so have any side dishes prepared already and serve with a lemon wedge.
Apples, goat cheese and sausage are the perfect complements of sweet and savory on this pizza which is delicious either with a red sauce or a simple olive oil drizzle, pesto or honey based dressing. Make your own dough with all purpose flour; choose your sauce — we suggest a honey and quince mustard dressing — and then layer on your favorite toppings. Salt and pepper sausage, apples, goat chèvre, shallots and baby arugula make for an exciting and scrumptious white pizza.
These pork chops smothered in a buttermilk gravy are sure to be a crowd-pleaser. Begin by dredging the dried pork chops in seasoned flour (try garlic powder and chive blossom herb salt) and doing a quick fry in a pan of hot oil for a few minutes to brown on each side, then remove them from the pan. Add some of your seasoned flour into the pan drippings, stir to combine and then add a cup of chicken broth. Let the sauce thicken up and then add a half cup of buttermilk. Add the pork chops back into the pan, covering them with the sauce and cook them for about five minutes more until they are cooked through. Pair with roasted root vegetables, steamed greens or a warm grain salad to complete the meal, and as tradition holds, don’t forget the sauerkraut!
A warming and nourishing soup is quick and easy. Use miso and/or chicken broth as the base. Throw in any vegetables you wish -- try Tokyo bekana, braising greens, shiitake mushrooms, pac choi, carrots, garlic, and onions. For protein, use cooked chicken, teriyaki tempeh, tofu, or a soft boiled egg. Season with Sobremesa’s kimchi paste and/or lacto fermented kimchi for a healthy ginger kick. And don’t forget the Ramen noodles!
Baked spaghetti squash tossed with minced lacinato kale, chopped cherry tomatoes and basil pesto, topped with grated savage cheese.
Mushrooms, eggs, oats, breadcrumbs and lots of herbs are the keys to these veggie "meatballs." Begin by sautéing onion, garlic and 20 ounces of mushrooms together until the mushrooms have dried out and browned. Remove them from heat and let them cool down before combining them with two eggs, one cup of breadcrumbs, ground oats or any cooked grain (rice, quinoa, etc.) that you have available along with chopped parsley and the Herbes de Vermont dried herb blend. Cover this mixture and refrigerate for at least two hours. When ready to cook, use a tablespoon to measure out and form small balls. Either fry them in a bit of oil or bake them in the oven until cooked through. Get some tomato sauce simmering on the stove and throw in your veggie "meatballs" to mix together. Serve atop fresh pasta and with grated Savage cheese.
There are no rules for this dish. Let it feed the masses for breakfast or serve as a quick thrown-together weeknight dinner. Besides sweet potatoes, you can use whatever vegetables, eggs and/or ground meat you would like. Begin by cooking up some sausage or ground meat (if using).
Separately, saute finely cubed (or grated) sweet potatoes with onion and garlic, and add some rosemary garlic herb salt.
Once the sweet potatoes are soft and caramelized, combine everything together and carve out a few spaces to crack your eggs into.
Bake at 400 degrees until the eggs are cooked to your liking and serve hot with a dollop of kimchi, or a sauce made from full fat yogurt, Lime Habanero Hot Sauce and a touch of maple syrup.
Don’t worry- these are no dainty vegetable rolls; they are filled with hearty farro and/or ground beef and stewed in delicious tomato sauce, making it a satisfying, unique wintertime meal. Begin by boiling a dozen cabbage leaves for about two minutes and then put into cold water. In a bowl, combine one pound of ground beef, one cup of cooked farro (or double and skip the meat), one egg, a quarter cup of milk, a small diced onion and your favorite savory seasonings. Place about a quarter cup of the mixture in the middle of each leaf and then roll up the leaf, tucking in the ends. Place them in a slow cooker or roasting pan and pour eight ounces of tomato sauce over the rolls. Cook in a low oven, tightly covered, for an hour. In a slow cooker, cook for as long as you can (ideally up to eight hours) and serve with toasted bread.
We are still having everything apple up here in Vermont, so why not grassfed beef short ribs? They are on sale this week, and this recipe calls for slow cooking them in fresh apple cider as well as with fresh quartered apples, so there will be no shortage of depth and sweetness in these ribs. Begin by searing your seasoned and flour coated short ribs (this recipe uses approximately five pounds) in a Dutch oven (or oven proof vessel) on high heat in the oven. Then, remove the short ribs and add in a tablespoon of butter, a half cup of apple cider, four chopped yellow onions and salt and pepper. Cook for 5-10 minutes or until most of the cider has evaporated and then add in some fresh thyme, 1-2 cups more of apple cider, two cups of chicken broth, six chopped carrots and six cloves of chopped garlic. Place the short ribs back in the dish, arranging the chopped apple around them and then roast for up to three hours until the meat is falling off the bone. Serve over mashed potatoes and enjoy!
Roast 2 cups of raw hazelnuts in a 350 degree oven for 10-15 minutes, until they start to brown. Remove, allow to cool, and then rub them in a clean towel to remove as much of the skins as possible. Add them to the bowl of a food processor or high speed blender and mix with: 1/4 cup cocoa powder, 1/3 cup maple syrup, 1.5 T of vanilla, 1/4 t of salt. Mix until desired consistency is reached; if it seems too think, add a little milk of choice or oil while blending. Store in refrigerator if you do use milk... and if you do have any left over!
This delicious treat is so pretty, and a tangy joy to eat. To make it using juice rather than fresh or frozen cranberries, click here.
These muffins are simple to make, but moist and so delicious.
Prepare a muffin pan with silicon or paper liners and preheat your oven to 350.
Whisk together: 1/3 cup oil, 2/3 cup sugar, 1 egg, 1 cup apple sauce, 1/3 cup of water.
Add: 1 2/3 cup flour (whole wheat or white whole wheat work great), 1 t baking soda, 1 t salt, 1/2 t cinnamon (unless your apple sauce already has some in it), and stir until just mixed.
Add 1/3 cup walnuts.
Spoon into the muffin cups and bake until tops are firm, about 20 minutes.
Compotes work incredibly well with frozen fruit, and we are so lucky to have local raspberries available frozen right now.
Put 2 cups of chopped rhubarb into a saucepan with 1/4 maple syrup and simmer for 20 minutes.
Add 1 cup of frozen raspberries, and continue to simmer for another 5-10 minutes.
Adding chia seeds to any compote like this is a great way to put some protein in, and they can also act as a thickener.
Enjoy hot on pancakes or waffles, or with your morning granola and yogurt.
Store in a jar in the fridge for up to a week.
Irish soda bread is a simple treat to enjoy with a strong cup of tea. This recipe makes a crusty, tender risen loaf that is still satisfyingly dense, yet not at all heavy.
To read the full recipe, click here.
Ground and crystalized ginger combine for an extra spicy kick in these delicious scones.
First pop a stick/8 T of butter into the freezer.
Then, in a large bowl, whisk together:
2 C whole wheat or all purpose flour
1/2 cup packed maple or brown sugar
2 1/2 t baking powder
1 t ground ginger
1 t salt
Use a box grater to grate your frozen butter, and work it into your flour mixture with your hands or a pastry cutter until you have large crumbs.
In a separate bowl, whisk together:
1/2 cup of heavy cream or buttermilk.
1.5 t vanilla
1 egg
Chop 1/2 cup's worth of crystallized ginger.
Add the liquid mixture to the flour, along with the ginger, and fold together until all of the flour is moistened and it comes together in a scraggy dough.
Use a 1/4 cup to make 10-12 scones, putting them onto a prepared baking sheet. You can also flatten the dough out into a disc about an inch thick, then cut into 6 triangles, then carefully separate them from each other.
Brush each scone with cream or buttermilk. Sprinkle with extra sugar if you like a crunchy top.
Refrigerate for 30 minutes.
Preheat oven to 375.
Make sure there is a 2-3 inch space between scones (use 2 baking sheets if you have to), then bake for about 20 minutes, or until browned on top.
This meusli makes delicious overnight oats, or a quick and easy breakfast with grated apple and warmed maple milk.
Mix 4 cups rolled oats (or half oats and half Ancient Grains cereal), 1 cup chopped dates, 1/2 cup raisins (or half raisins, half cranberries), 1-2 cups chopped nuts of choice, 1 cup of pepitas. Stores for weeks in a glass jar.
A delicious seasonal dessert, ready for a scoop of vanilla ice cream.
Butter an 8"x8" baking pan.
Mix 4 cups of chopped rhubarb with 3T maple sugar, put into the prepared baking pan, and let rest for 30 minutes.
Mix together 1 cup of rolled oats, 1/3 cup flour, 1/3 cup chopped almonds, a pinch of salt and 2 T of maple sugar.
Preheat oven to 375.
Grate 6T of cold butter into the oats mixture then rub together with your hands until it forms little pebbles.
Scatter 1 cup of frozen raspberries over the top of the rhubarb, then cover with the oat mixture.
Bake for 45-50 minutes, until the fruit is bubbling and the crisp is browned and toasty.
Sometimes you just need a double dose in the morning....
Preheat oven to 375.
In a medium bowl, mix:
1 3/4 cup white whole wheat flour, or 1 cup AP and 3/4 cup whole wheat
1 1/2 t baking powder
1/2 t baking soda
1/2 t cinnamon
1/4 salt
In another bowl whisk together:
1/3 cup oil
1/2 cup packed maple or brown sugar
2 eggs
1/2 cup milk
1/4 cup yogurt
1 t vanilla
1/2 cup strong coffee
Chop 1/2 cup of pecans and set aside 2T.
Mix the dry and wet ingredients together gently.
Add the pecans and 1/3 cup chocolate chips if you choose.
Add 1T maple or brown sugar to the left over pecans.
Fill 12 muffin liners or a prepared muffin tin.
Sprinkle the sugar and pecan mix over the muffins evenly.
Bake for 20-25 minutes, or until springy in the center.
A quick, delicious, at-home brunch option, this bowl is a great way to start your day with lots of affordable vegetables and herbs (think mushrooms, potatoes, kale or spinach, and parsley).
—Karina
To read this recipe on Botanical Kitchen, click here
Put all of this season’s fresh peppers to use. Roast up some poblano peppers, shishito peppers and mixed sweet peppers and cipollini onions. Choose your favorite meat-- we suggest ground beef or chicken breast-- and serve on a flour tortilla. Grab some melting cheese blend, fresh cilantro, chopped cherry tomatoes and a dollop of skyr to top it off.
Home made and no ketchup needed!
Quarter a red onion and place in a small roasting pan with 3 containers' worth of halved Little Guys, or 3lbs of roughly chopped tomatoes.
Nestle 4 cloves of garlic in with the tomatoes (cut larger ones in half), and add 2 cloves of black garlic.
Broil under high heat for 10-15 minutes - as long as it takes to get a good char. Stir 2 or 3 times to make sure everything is evenly charred.
Once cooled, put the tomato mixture into your blender or food processer and add:
1/4 cup maple syrup
1T apple cider vinegar
2T quince mustard
1T white balsamic vinegar
3t Firecracker hot sauce
1T red miso
pinch of salt.
Blend until smooth, and you can't see pieces of tomato skin.
Decant to a saucepan.
Simmer on medium heat for 20 minutes, until thickened.
Smear on ribs, tofu, or tempeh.
This simple dip is easy to make and absolutely delicious - as well as being a gorgeous deep red color. In a food processer whizz together 1 medium raw red beet, 1 cup of walnuts or pecans, 1 clove garlic, 2-3 T of apple cider vinegar or lemon juice, 1 T maple syrup, 1 t red chili flakes, 1 t salt. Once everything is blitzed together, stream in 1/2 cup of olive oil. Enjoy with crackers (everything flavored ones are particularly good) or fresh crispy veggies.
Tenderize and add more flavor to any type or cut of meat with this tasty marinade.
In a nonreactive baking tray, mix:
1 cup cooled coffee
1/4 cup maple sugar
1/4 cup balsamic vinegar
2 T mustard
2 T garlic powder
2 T olive oil
Add your meat, turn to coat, then refrigerate.
Depending on the tenderness of your meat, this marinade can work in 20 minutes, or refrigerate overnight for tougher cuts.
Remove meat with tongs and place right on a preheated grill.
Get started by broiling plum tomatoes, red onions and halved poblano peppers in the oven. Once charred, puree the tomatoes and onions with any fresh herbs or seasonings that inspire you, while you arrange the poblano halves on a baking dish and get your polenta cooking. Mix fresh sweet corn, goat cheese or cheddar cheese, and scallions into the polenta. Spoon the polenta mixture and then the salsa into each poblano boat. Bake until bubbly and serve with heirloom corn chips or rosemary pita chips to scoop up all the goodness.
Crisp romaine lettuce shines in this simple and satisfying meal: coat the lettuce in a dressing made from quince mustard, garlic, chive blossom vinegar and tarragon herb salt (use your own lemon juice, olive oil & Worcestershire sauce from home). Add croutons made a day ahead using a toasted plain baguette; grate some organic Savage cheese; and top it off with some buttermilk fried chicken, baked tofu or grilled salmon to elevate your salad to a meal.
The beautiful mixed sweet peppers of late summer will not be here for much longer, so let’s enjoy them while we can! You could prepare any meat, vegetable or grain based stuffing to bake in these beauties, but we suggest using some Misty Knoll ground turkey, onion, cherry tomatoes, Herbes de Vermont, rice and melting cheese blend. Boil the prepared peppers (tops and seeds removed) for a few minutes while you sauté your filling ingredients. After draining the peppers, load up each pepper with a generous amount of filling and bake for up to 30 minutes. Save a bit of cheese and to throw on top at the end and bake until melted to perfection for a few more minutes. Garnish with fresh cilantro and serve with an arugula salad.
Breakfast for dinner or dinner for breakfast? This savory dish utilizes one of our favorite ingredients — organic high meadow cornmeal from Nitty Gritty Grain Company. This medium ground cornmeal is the real deal with great texture and flavor, made from organic dent hybrid corn. Begin by cooking up your favorite sausage; when finished, chop it up, set it aside and then get the cornbread going. You’ll need some cornmeal, all purpose flour, eggs and a few other baking essentials. Bake the cornbread and then cut it into cubes. Whisk together six eggs, one cup of half and half, some chopped garlic and sage salt. Pour this mixture over the sausage and cornbread in a pie plate while the oven heats up to 350. Top with two cups of grated cheddar cheese and then mix everything together. Bake for around 45 minutes or until the quiche is set, and the top is golden brown. Accompany with a spinach & apple salad dressed in a maple vinaigrette.
Tofu is a versatile and economical protein that can really elevate a meal. Our organic firm tofu from Vermont Soy Company is so easy to cook with and takes on the flavors of marinades beautifully. This simple Vietnamese sandwich features tofu and pickled vegetables on a baguette. You'll have to get some ginger, lime juice, soy sauce, and sesame oil from the store to create your marinade. Then, fry up the tofu and layer your sandwich with fresh or pickled carrots, onion and jalapenos. Add some kimchi paste and fresh cilantro for even more flavor.
Grab some buttermilk, all purpose flour, Tuscan salt rub (for some added flavor) and chicken to fry or bake up. You bring the oil; we have the sides covered. Pair with some classic mashed potatoes, oven baked fries or sautéed cabbage for that perfect home cooked dinner.
Get a head start cooking some organic black turtle dry beans before combining them with sauteed onion, garlic and jalapeno. Simmer this combination with some chicken broth and summer herb salt before adding chopped fresh tomatoes and lime juice once you have removed it from the heat. Garnish with fresh cilantro and queso fresco.
Grab some spaghettini, ground beef, garlic, thyme, herb salt, chive blossom vinegar and tomatoes for the sauce, and fresh basil and Savage cheese to grate on top, and you can’t go wrong! White wine, vinegar and fresh tomatoes lighten this dish up; serve with a mesclun salad and baguette.
A simple picnic favorite using only local ingredients!
Chop 3lbs potatoes into 1 inch chunks and boil until a fork goes through easily.
While the potatoes cool, finely chop:
1/4 cup red onion
1/3 cup cauliflower pickles
Once the potatoes have cooled, mix together with 1 cup of your homemade mayonnaise and add a little glug of the cauliflower pickle juice.
Add freshly ground black pepper and salt to taste.
Garnish with chopped chives.
Chill and enjoy.
We are currently featuring ground beef which brings the flavor to this meal and can be complemented with all your favorite toppings in a taco salad. Use romaine lettuce (or a flour tortilla baked in an oven proof bowl to crisp it up into a tortilla shell) as a base, and then from there add your favorite toppings. We suggest browning the ground beef (or use cooked black beans) with some garlic, red onion and oregano; top that with melting cheese blend or queso fresco; use a homemade salsa with fresh tomatoes; and add chopped fresh jalapenos, a dollop of plain yogurt and some tortilla chips for scooping!
Dress cooked fresh ramen noodles in an easy, creamy sauce made with blended cashews, butternut squash seed oil, apple cider vinegar, Thai basil and kimchi paste, and combine with a raw gently massaged salad of summer squash, scallions, Napa cabbage and cucumber. Let the dish refrigerate for a few hours before you layer on some grilled chicken or tofu and serve.
We are continuing to celebrate the abundance of eggs, so take advantage and prep some egg salad to have on hand for an easy, satisfying meal. You can even use extra eggs to make your own mayonnaise. Make sure to have some other staples on hand (like a neutral oil, vinegar and mustard); grab your favorite bread (we suggest Crossett Hill or gluten free artisan seeded sandwich loaf) and don’t forget some simple toppings like tomatoes, spinach and sauerkraut. Try a sprinkle of tarragon herb salt to add a lemony burst of flavor.
Napa cabbage leaves serve as a light and refreshing wrapper for crispy fried tofu and your favorite julienned fresh vegetables. Dress it up with a miso ginger dressing.
Cut or grate a variety of vegetables and set aside: grated carrots, watermelon radish matchsticks, half moon slices of salad turnips, chopped pea shoots etc.
Peel, rinse and dry the outer leaves of the napa cabbage and set aside.
Mix up a dressing of miso, garlic, apple cider vinegar and maple syrup or honey (add some hot sauce if you like).
Slice tofu into ½ inch thick rectangles and season with salt. Heat oil in a skillet over medium high heat and fry tofu until golden and crispy.
To serve, fill the napa cabbage leaves with slices of tofu, vegetables and drizzle with dressing.
A delicious vegetarian meal featuring fresh cucumbers, griddled tofu and a dill tzatziki sauce with yogurt or kept vegan with soaked cashews.
We have an assortment of ravioli available this week, so grab your favorite and combine with a delicious mushroom cream sauce for a simple, decadent Italian dinner, New England style. Cook the ravioli according to the package directions whilst browning some garlic and onion in olive oil and then adding your mushrooms of choice. Add a half cup of white wine and a half cup of heavy cream and simmer until it has reduced by half. Add any fresh or dried herbs you would like and grate Savage cheese over to serve.
remove skin from underside
render guan
a little red onion
little guys
bucatini
sharp cheese - pecorino or sharp cheddar
Celery Root Remoulade is a classic french dish made with lots of mayonnaise. I have created a healthy twist on the traditional recipe that is cholesterol-free, low in calories and has fermented foods for gut health. The mustard + tahini + miso + vinegar combination makes this dressing feel creamy and taste great!
—Karina, Botanical Kitchen
Click here to read recipe.
Delicious winter produce caramelized for deep flavor, tossed with fresh or dried pasta; 2 pan magic! Heat olive oil in a pan deep enough to mix in the pasta. Add 1 finely chopped shallot and 4 minced cloves of garlic, season with salt and red chili pepper and allow to soften. Add 1 thinly sliced leek and 1 thinly sliced cabbage of your choice. Cook down for 15-20 minutes, until color has deepened, and they are starting to stick to the pan. While the cabbage and leek mix is cooking, put on your pasta water, especially if you are using dried pasta. Add 1 T of miso to the cabbage, and allow to cook a few minutes more. Deglaze the bottom of the pan with a dash of apple cider vinegar and 1/4 cup of the pasta cooking water. When the pasta is just al
dente, drain and add to the cabbage. Add 2 T butter and 1/4 cup grated hard cheese and stir, mixing until glossy. Add more pasta water or butter as needed and check seasoning. Serve with extra cheese and a grind of black pepper if you wish.
As if sweet potatoes needed another reason to be our Favorite Things.... try these delicious dinner rolls. Use regular milk if you don't need a vegan recipe.
To read the full recipe, click here.
Satisfy those fried food cravings with a healthy and delicious alternative. Preheat oven to 450. Mix 1/4 cup olive oil, 3T miso and 2 T maple syrup. Choose 3 large potatoes - russet, pinto gold, sweets, whatever you have - and cut into wedges. Toss with the miso maple dressing and arrange in a single layer on a baking tray (cover with parchment paper for easy clean up). Roast for 20-25 minutes. Season with salt and pepper, and enjoy!
Always have the fixins for burger night at the ready, and this week, try an alternative to the classic french fry with an often overlooked root vegetable.
Peel rutabaga and slice into spears, toss spears with olive oil and salt. Arrange on a baking sheet and bake at 400 degrees for about 30 minutes, or until the rutabaga fries are golden and lightly crisped on the outside. While the fries are roasting, shape and season beef patties, or defrost veggie burgers. Cook burgers in a skillet and serve on an english muffin with all the fixins, a side of coleslaw and rutabaga oven fries.
From peculiar-looking storage crop to delicious vegan dinner with very little effort!
To read the full recipe, click here.
Red miso and a pint of little guys would be an easy substitution for passata and would also add more flavor and nutrients.
Organic marfax dry beans are the baked beans of the Northeast, and depending on how much you love them, they could rightly be their own meal. Allow plenty of time for this regional variety to absorb the delicious flavors of maple syrup, onion, garlic, apple cider vinegar, quince mustard (and bacon if you wish) in a slow cooker after soaking them overnight. Serve with a hamburger bun and a cabbage slaw.
Warm some oil (don't be shy: the more oil you use now, the silkier your soup will be later) in your favorite soup pot. Saute 1 chopped onion, 1 cup of chopped celeriac, and 1 cup of chopped carrot. Once they have started to soften, add 4 cloves of minced garlic, 1 t of salt and some red chili flakes or black pepper.
When the garlic has softened, add 1/2 t of oregano, 1 t of cumin, a few good dashes of hot sauce, and 2 T of apple cider vinegar. If you plan to make a vegetarian soup, add 1 T of miso and let that soften in with the veggies. Now add 2 cups of cooked black beans and 4 cups of water (for the vegetarian version) or chicken broth. Simmer for 30 minutes. Use an immersion blender to smooth out some of the soup (or let the soup cool and use a blender to blend about half of the soup). Check the seasoning and add more hot sauce, salt, or vinegar, depending on how you like it.
Sprinkle some fresh queso on each bowl, and serve with fresh bread or sweet potato rolls.
Ground beef from Tilldale Farm and Little Lakes Ranch is being featured this week, so it’s a great time to make up some meatballs. You’ll need some allspice and nutmeg to bring the appropriate Swedish flavor; then whip some gravy and mashed potatoes, and you have yourself a delicious, warming dinner that makes for great leftovers as well. Many prefer to make meatballs from a combination of animal sources, so you may want some ground turkey or ground pork to supplement the ground beef here. You’ll mix together two pounds of ground meat, a quarter cup of fresh parsley or a tablespoon of dried parsley, a half teaspoon each of ground allspice and ground nutmeg, a chopped yellow onion, a couple teaspoons of salt and a teaspoon of pepper, four cloves minced garlic, a cup of breadcrumbs, two eggs and two tablespoons of olive oil. Once combined, scoop out your meatballs into one to two inch balls and set aside. Heat two tablespoons of olive oil on medium high heat and then cook the meatballs, browning them on all sides. Set aside, pour off any excess grease and then make your gravy: add a couple tablespoons of butter to the pan on medium heat and then a half cup of flour and four cups of beef broth, little by little. Continuously whisk the gravy as you add a teaspoon of salt, a half teaspoon of pepper, a tablespoon of lemon juice and a quarter teaspoon each of ground allspice and nutmeg. Lastly, you’ll add a cup of heavy cream slowly, continuing to stir. Once the gravy begins to simmer, add the meatballs back in and cook for about ten minutes until the gravy has thickened and the meatballs are cooked. Serve hot over mashed potatoes and enjoy!
Potatoes can serve as a hearty, nutritious base for any meal. Make a delicious soup using potatoes, leeks, garlic, onion and thyme. You can use heavy cream or almond milk to make it vegan, or use an immersion blender to gain that silky quality without any dairy at all!
We have delightful organic mini honeynut squashes on sale, so pop a few in the oven, cook up some farro and dress it up how you like for a sweet and savory warm, winter salad. Cook the farro in a ratio of one cup farro to four cups liquid. You could cook it in all water or try one cup of chicken broth and one cup of apple cider vinegar to give a more complex flavor. Split the honeynut squashes, coat them with a little butternut squash seed oil and salt and then roast them in the oven at 450 until they are tender. Make your dressing with equal parts olive oil and apple cider vinegar and add some honey and garlic powder and whatever fresh or dried herbs you would like. When the squash is roasted, scoop it out and chop it up. Combine the farro, squash, dressing and spinach. Add your favorite toppings: try grated Savage cheese or crumbled goat cheese, walnuts or pepitas and dried cranberries; serve warm!
A cozy winter bowl of wholesome local produce. Soak 1 cup Yellow Eye or Jacob's Cattle beans overnight, then rinse. Cook 3 strips of bacon until crisp, stirring occasionally. Add one chopped red onion and 2 minced cloves of garlic to the bacon, and saute until soft. For a meat-free version, saute the onion and garlic in olive oil. Add 2 bunches of chopped collards to the onion and garlic and cook until they begin to wilt. Add 1-2 T of miso, stir, and let the colors deepen. Add 2 and a half cups of water, 2 T of maple syrup, 1 T of apple cider vinegar, 3/4 t of salt, and a good grind of pepper or some hot sauce (a smoky or chipotle hot sauce here would be great for the bacon free option). Add the soaked beans and simmer for one hour, or until the beans are tender. Serve with crusty bread and cheese.
Parsnips pair deliciously with apples, and this tart is a fun and savory way to enjoy them. You can buy a crust or make one up to two days ahead with all purpose flour, butter and an egg. Heat it up at 350 degrees for 10-15 minutes while you begin working on the filling: thinly slice the parsnips and apples and whisk together four eggs, a half cup of milk and a half cup of goat chevre. Arrange the parsnips and apples in the crust (this can be as simple or as decorative as you like) and then pour the egg mixture over it. Bake for 20-30 minutes or until the top is golden brown.
Tender meat, nourishing fall vegetables and a delicious gravy all made in one pot! Season the chuck roast with Red Wagon’s Tuscan herb salt rub and then brown it on each side in an oiled pan. Layer chopped carrots, potatoes, onion and garlic into the slow cooker before laying the chuck roast on top. Add some chicken broth (or whatever broth you have available) and let it do its thing in the slow cooker for as long as you have (between four to eight hours). Have some flour on hand so that you can thicken the gravy if need be before serving the roast and vegetables in a big bowl with the gravy poured over. Garnish with fresh thyme or parsley.
Greet the new chill in the air with a comforting casserole. Saute ground grassfed beef with diced carrots, onion, rutabaga and celeriac in a well buttered pan while your gold potatoes are boiling. Once ready, simply layer the vegetable beef mixture with creamy mashed potatoes (try adding a little quince mustard, or even some roasted and mashed butternut squash for a really delicious topping) and melting cheese blend before baking it in the oven.
A classic and - almost - effortless - dish to bring back into the repertoire. The bone-in cuts of beef that we receive from Little Lakes Ranch Farm make for an amazingly easy meal — throw in some carrots, potatoes, rutabaga, onion and tomato and relax with a warm beverage while dinner cooks itself!
Deepen the flavor by adding chicken broth, garlic, thyme and parsley and serve with mashed potatoes or polenta bread.
Kidney beans are a beyond affordable and satiating base for a dinner, and these beans from Morningstar Meadows are organic and super fresh. They go a long way and stewed up with some tomatoes, onions, garlic and spices, they make a classic vegetarian chili. If going vegetarian, throw in whatever vegetables you want-- celery, carrots, peppers, or some butternut squash, and for those who want meat, they can use a bone broth and/ or ground beef or turkey to bulk it up. Don’t forget your favorite toppings-- shredded cheddar cheese and chopped scallions will take it to the next level!
A nutritious accent to a comforting classic, colorful winter squash lightens this rich and creamy dish.
Roast or steam winter squash, allow to cool, then scoop flesh and set aside. Sauté onions and set aside. Make a cream sauce with butter, flour, and milk. When thickened, stir in onions and squash. Season with salt and pepper and some mustard, add grated cheese and more milk if it is too thick. Cook fresh pasta until al dente. Pour squash cream sauce over pasta and mix until combined. Enjoy as is, or pour into a buttered casserole dish, sprinkle with bread crumbs (or Everyday Spelt Matzoh Cracker Crumbs) and bake at 350 degrees until bubbling.
With bulk bags of sweet, earthy carrots coming in from the farms, it is a perfect time to make some creamy carrot roasted soup. Start by roasting your carrots and meanwhile, sauté onion, garlic, ginger and rosemary. Once the carrots are out of the oven, combine them with your sautéed vegetables and some vegetable or chicken broth. Simmer for a while to combine the flavors and then blend to creamy perfection. Garnish with pepitas and serve with polenta bread and a massaged kale salad.
We featured Osso Bucco recently in its traditional preparation with a gremolata, but if you are looking for other ways to enjoy this delicious cut, try it out in a stew! The marrow of the bone makes for an incredible stew broth and unlike a typical shank, there is plenty of meat on these bones. This Osso Bucco comes from G&T Farm, is grassfed and is on sale this week! This recipe works best in a dutch oven so that you can cook it on the stovetop and then in the oven, but you can make a satisfying stew no matter what vessel you are working with, or just throw it in a crock pot. Begin by tossing the osso bucco (cut into ½ inch chunks) in some flour, salt and pepper before adding the meat into a heated, oiled dutch oven (or pot of your choice). Brown the meat on all sides (you will have to do this in batches), while you preheat the oven to 300 degrees. Then, saute some onion, carrot, celery and garlic and add that into the dutch oven (or an oven proof dish). Add in a bit of white wine to deglaze the dish, a couple cups of chicken broth, plum tomatoes, all the osso bucco plus fresh oregano, thyme and parsley. Stir everything together and then put the stew in the oven, covered and stirring every half hour. Once the meat is tender and the consistency is to your liking, pull it out and serve over mashed potatoes.
Take advantage of our beautiful variety of root vegetables and explore a creative take on an au gratin recipe! This recipe uses ground turkey, potatoes, carrots and purple top turnips, but get inventive with what you have and use any protein source or vegetables that are calling you. Begin by peeling a couple purple top turnips, a couple carrots and a medium sized potato, and then thinly chop or spiralize them. Heat your oven to 375 degrees and prepare an oiled casserole dish. On the stovetop, heat up a half cup of half and half, a half cup of milk, a half teaspoon each of dried thyme and rosemary and a teaspoon of salt. Let that simmer for about five minutes and then set aside. In another pan, heat up a couple tablespoons of butter and sauté a chopped onion and a few cloves of chopped garlic. Once softened, add a teaspoon of salt and a pound of ground turkey, cooking on medium high heat until browned (about ten minutes). Add the milk to the ground turkey and cook for a few minutes to combine them. Use a big bowl to mix together your root vegetables with the turkey; once incorporated, add that to the casserole dish. Top with some chef shred cheese and bake for an hour covered, finishing with about five minutes uncovered so that the top browns.
It is truly a special week when Valicenti Pasta Farm has their truffled wild mushroom ravioli available, so we say grab your favorite pasta sauce or make your own simple walnut cream sauce for a delicious and decadent pairing. You will want a blender for the sauce– simply throw one cup of raw walnuts and a clove or two of garlic and blend until roughly chopped. Then add a half cup of heavy cream, ⅓ cup of olive oil and a half teaspoon of dried thyme and blend until it is a paste consistency. Add a half cup of grated Savage cheese and salt and pepper to taste and blend again. Meanwhile, cook your ravioli according to the directions. Top with a bit of extra Savage cheese and some microgreens and enjoy!
We are featuring grassfed beef kebobs, and they come ready to go, already prepped so that you can spend less time in the kitchen and more time with your Valentine. Pat the kebobs dry and rub them with a coarse sea salt or Tuscan salt rub half an hour (or overnight if time allows) before preparing. Sear them on medium high heat for four to five minutes on each side. Remove them from heat and add a large chopped shallot into the drippings, browning it for about two minutes and then add a half cup of red wine. Bring the mixture to a boil while scraping the pan until it becomes a syrupy consistency. Remove from heat and then add two tablespoons of unsalted butter, salt and pepper to taste. For the parsnip puree, peel and slice one pound of parsnips and put them in a pot, covering them with a half cup of milk and a half cup of cream. Add a chopped shallot, dried thyme, bay leaf, salt and any other seasonings you wish. Bring to a boil and cook until the parsnips can be pierced with a fork. When complete, transfer the parsnips to a blender, adding enough of the milk mixture to blend it to a creamy consistency. Season with salt and pepper to taste. Plate the parsnip puree, followed by the beef medallions and drizzled with your wine and shallot reduction.
The holiday season provides a special occasion to make a roast, and we have a great variety of cuts and sizes. Boneless sirloin is a prized cut of roast, and this recipe featuring rosemary and garlic can be accompanied by a horseradish sauce or mushroom gravy. Begin by searing the roast on all sides and then rub it with olive oil and chopped rosemary, garlic and salt, or try Red Wagon’s rosemary and garlic herb salt. Depending upon the size of the roast, you will want to cook it for one to two hours until the internal temperature reaches 135 degrees. While the roast is resting, make a gravy using its drippings plus some sautéed mushrooms, butter and beef stock. Spoon the gravy over the roast and serve with roasted fingerling potatoes and brussels sprouts.
A soup so creamy and satisfying, that no one will guess it is vegan. It was a sweet and spicy flavor profile that is perfect for a cold winter night. Begin by cooking a chopped onion in some olive oil, and then add in a cup of raw cashews. Once they’ve begun to brown, add in a clove of diced garlic and then a peeled and chopped butternut squash. If you have time, take your soup to the next level by roasting your butternut squash before throwing it in the soup. Add in five cups of vegetable broth (or chicken broth if not going vegan) plus your favorite spices. If you have fresh or frozen ginger, throw that in; curry powder, cumin, coriander, rosemary and turmeric are also great to use here. Add in salt and pepper to taste and bring the soup to a boil. Reduce the heat and let it simmer covered until the squash is tender. At that point, let it cool a bit before transferring it into a blender. Depending on your blender, you may need to puree it in batches. Once complete, transfer the soup back to the pot and add a cup of coconut milk and let simmer until it is at your desired consistency. Serve with pepitas and toasted bread.
Crispy skin and succulent meat, a whole chicken delivers more than just one meal.
Preheat the oven to 425 degrees. Rinse the chicken and pat it dry. Liberally season the outside with Rosemary Garlic Salt, or plain salt and pepper. Place in a roasting pan or cast iron skillet roast at 425 degrees for 15 minutes, then decrease to 350 degrees and bake for approximately 30-45 minutes more, depending on the size of the chicken. The chicken is done cooking when the juices run clear when you poke a knife into the leg joint. Enjoy with roasted root vegetables.
Pull any leftover chicken and make chicken salad sandwiches, pot pie, or save for a chicken soup. After removing any meat, make a broth by boiling all of the bones with onion, celery and carrot for approximately 4 hours. Strain and use in a polenta or as a soup base.
Maple glazed tofu is a terrific way to win over even the most serious of meat eaters, and its sweet earthiness complements this bright, nutty slaw bursting with flavorful cranberries. Make your slaw first so that it has time to meld its flavors. Chop up (or throw in a food processor if you have one) some cabbage, carrots and a bit of onion. Add some chopped apple, dried (or halved fresh) cranberries and sliced almonds and cover in a yogurt, honey and apple cider vinegar dressing. Add salt to taste and let sit while you prepare the tofu. Slice the tofu, press it with some paper towels to remove any excess moisture and then bake it at 350 for about fifteen minutes on each side until the outsides get crispy. Get your glaze going by simmering one part maple syrup to six parts apple cider. Add a splash of apple cider vinegar and a pinch of cinnamon and nutmeg and continue to simmer for about ten more minutes until the liquid has reduced by half or so. Try it and add more maple syrup or salt to taste; then brush the tofu with the glaze and return it to the oven for five more minutes. Serve the tofu over the slaw and dress in any extra glaze that remains.
Winter is all about making root vegetables fun, and we have bulk bags of white potatoes as well as russets to help with the cause. Heat your oven to 450 degrees and poke some holes into your potatoes so they don’t explode. Place them on a baking sheet and bake them for about 20-25 minutes. Take them out and brush them with some butter or olive oil and coat them with salt and pepper. Place them back in the oven and cook for 20-30 minutes more. Check them by giving them a little squeeze to see if they’re soft in the middle. While they’re cooking, prepare your toppings. If you’re entertaining a meat-eating crowd, cook up some bacon, chopped chicken or ground meat. Put out some bowls of butter, sour cream (or whole yogurt is a great substitute), shredded cheese and/ or farmers cheese for the dairy lovers. If there are some vegan folks, try olive oil, salt blends, pepitas or some roasted vegetables. Make it fun, and most of all, enjoy your unique creation!
Just because this pasta dish is vegetarian, does not mean that it is not rich and full of flavor. Begin by toasting the walnuts for a few minutes, seasoning them with salt and pepper, until fragrant and then set them aside. Next, cook a pound of chopped shiitake mushrooms in a bit of olive oil and add a couple teaspoons of soy sauce as well as a couple of teaspoons of balsamic vinegar. Set those aside, and then cook up a chopped onion, a large carrot and two stalks of celery until softened, seasoning generously. Stir in the mushrooms, walnuts, chopped garlic and dried oregano, cooking until fragrant. Add a few tablespoons of tomato paste and a couple tablespoons of miso, stirring together for a few more minutes and then add a half cup of red wine and cook down until the mixture thickens. Add a couple pounds of fresh tomatoes, tomato sauce, or a jar of canned tomatoes (whatever you have available). Depending on the liquid level, you may want to add some water as you bring the sauce to a boil and then simmer everything together for up to an hour. Once the sauce has thickened to your liking, add a couple tablespoons of olive oil and perhaps some rosemary and garlic herb salt or whatever seasonings needed. Cook up some Valicenti pasta, dress with the sauce and serve with grated Savage cheese.
Our pantry is stocked with Pintos, Kidneys, Yellow Eyes and Cayenne beans, so grab a few of your favorites (or just a bag of the Bean Medley) along with some of your preferred soup vegetables and make a big pot to get you through the end of the year! Get your beans (half a cup of each) soaking for up to 12 hours before cooking if possible. Begin with sauteing garlic and onion in olive oil in a big pot. Once translucent, add whichever vegetables you wish; we suggest carrot, celeriac, rutabaga, potato and sweet potato, and cook until starting to soften. Throw in your drained beans, six cups of vegetable or chicken broth, either fresh or jarred tomatoes and some Herbes de Vermont dried herb blend. Bring to a boil and simmer until the beans are tender. Add a splash of apple cider vinegar and some rosemary and garlic herb salt to taste. Serve with a dollop of whole yogurt on top and over rice or with crusty bread for dipping.
All you need is a pie pumpkin and a few other ingredients to prepare this classic, creamy and seasonal soup. Begin with heating a bit of olive oil or butternut squash seed oil and then throw in some chopped garlic, onion and ginger. While that cooks, prepare the pumpkin by halving and peeling it and scooping out the seeds. Chop up the pumpkin, adding it to the pot along with some chicken or vegetable broth. After the pumpkin is tender (around 30 minutes or so), let the soup cool down a bit before blending it. Stir in some heavy cream and add salt and fresh herbs to taste. Garnish with pepitas and a dollop of skyr and serve with some crusty Waitsfield Common bread.
Not feeling the whole turkey this year but still wanting a fun turkey dish to prepare? This turkey roulade recipe is a beautiful alternative with all the traditional flavors and fixings. Preheat the oven to 350 degrees while you cook carrots, onion and celeriac in a buttered pan. Add in sausage with fresh sage and thyme until the sausage has browned. Add in a box of stuffing mix along with small amounts of chicken broth until you reach your desired consistency for this mixture, then set it aside. Tenderize the turkey breast and then spread it with some quince mustard followed by a thin layer of the stuffing mixture. Making sure the turkey is skin side down, begin rolling it from the short end into a log. Once rolled, use kitchen twine to tie the turkey crosswise at one inch intervals and finally tie it lengthwise. Place the turkey on a wire rack over a sheet pan with parchment paper and generously brush it with butter and season with salt and pepper. If you have leftover stuffing, you can bake it in a separate dish while you bake the turkey until the internal temperature reaches 165 degrees (start checking after 45 minutes or so). Once finished, slice the turkey log and serve alongside the stuffing, fresh cranberry sauce and your favorite Thanksgiving veggies.
Chili is the best because it is so versatile and can be made vegetarian friendly or with your favorite ground meat. Better yet, it is always just as good (if not better) the next day, so make a big pot to enjoy for days to come. This recipe uses the beautiful combination of sweet potatoes and black beans, but feel free to add in ground beef, turkey, pork or sausage. Add some oil to your pot and begin cooking up a diced sweet potato with chopped onion, garlic and your choice of spices — we recommend salt, cumin, chili powder and oregano. Add a bit of water, chicken broth or vegetable broth to cover the potato and let it simmer for about ten minutes until soft. Add in San Marzano tomatoes, lime juice and pre-cooked black beans (or use dry beans if you have time to let the chili cook for an hour or so.) Let the chili simmer for as long as you can (five minutes up to a couple hours, checking to see if you want to add in more liquid as you go). Serve hot with grated cheddar cheese and a dollop of whole yogurt on top and cornbread on the side.
The perfect winter meal: warming and nourishing, and also a great fridge-cleaner! This thick Italian stew is a traditional way to use up stale bread, as well as any stray vegetables hiding in the back of the drawer. Cooked beans or sausage meat will add protein and even more flavor. Saute onion, plenty of garlic, and whatever root vegetables you have on hand: carrots, celeriac, rutabaga, potatoes, sausage if you are using it, and season with salt, pepper, and perhaps some Red Wagon Rosemary and Garlic herb salt. When nicely softened and caramelized, add up to a pound of chopped kale, or cabbage, or a bag of braising mix. When that has wilted, toss in a pint of little guys or a jar of 1000 Stone tomato sauce, your beans, and 6 cups of water or stock, and allow to simmer for 20-30 minutes. Add 2-3 cups of cubed stale bread and simmer for 10 minutes more. Adjust your seasonings and enjoy with grated cheese and a drizzle of extra virgin olive oil.
Mashed potatoes plus an easy tempeh vegetable filling baked into a nourishing pie is an easy weeknight go to that makes for great leftovers as well. First, make your mashed potatoes with gold potatoes, whole milk, garlic and some whole yogurt. Next, sauté onion, celeriac, mushrooms and carrots before adding the tempeh and some rosemary garlic herb salt and whatever dried herbs you would like and then simmer in vegetable broth until most of the broth is absorbed. Layer the filling and then the mashed potatoes into an oven safe dish and bake for a half hour.
Rich in color and flavor, this soup delivers vibrant flavor and color. Vegetarian and beef versions alike can be made ahead and enjoyed throughout the week. Top it off with a creamy dollop of yogurt.
Sauté minced onions and garlic. When onions are translucent, add peeled and diced beets and vegetable, chicken or beef stock and simmer until the beets have lost their color. Any bone-in cut of meat is a great addition here, as are cooked kidney beans for vegetarian protein. Add carrots, potatoes and sliced cabbage and cook until the roots are tender. Season with salt, pepper, and sauerkraut for just the right flavor and serve with a dollop of yogurt and some crusty bread.
What sounds better on a chilly, relaxing evening than a bowl of steaming creamy polenta topped with savory garlic mushrooms? This dish is so easy: heat the oven to 400 degrees while you combine chopped mushrooms, garlic, olive oil, rosemary & garlic herb salt and balsamic vinegar in a bowl. Let those roast for 20 minutes while you prepare the polenta. Bring 2 cups of milk, 1 ½ cups of water and a pinch of salt to a simmer before adding ¾ cups of polenta and stirring it every few minutes while it cooks on low. Once all of the liquid is absorbed, add a couple tablespoons of butter and a cup of grated Savage cheese. Serve the mushrooms over the polenta, garnished with chopped fresh parsley and enjoy!
An easy, creamy soup that requires no peeling of squash! Butternut squash often gets all the hype in the soup realm, but delicata also provides a nutty, flavorful and easy base for a fall soup. Simply roast a few halved delicata squashes until tender while you saute some garlic and onion. Once ready, blend the squash, garlic and onion with chicken (or vegetable) broth and then transfer the mixture to the stovetop to simmer with chopped bouquet garni. Garnish with pepitas and serve with a warm kale, apple and chevre salad and a hefty chunk of toasted and buttered polenta bread.
Brussels sprouts are in high season! Enjoy them with other fall flavors in this French inspired recipe. Named after the French Tatin sisters, a Tatin tarte involves caramelizing the filling before baking the tart. Here, you will caramelize the brussels, red onion and thyme in butter, sugar & vinegar before baking eggs plus the reduced brussels mixture in a pastry crust. Crumble goat cheese and a bit more thyme on top when complete and serve with an arugula salad.
An easy classic. Preheat oven to 350. Steam 16 oz of fresh spinach and chop when cool enough to touch. In a medium bowl combine 8 oz of cream cheese, 1/2 cup of mayo, 2 finely minced garlic cloves, one finely chopped shallot, 1/2 cup of grated grafton cheddar, and either 1/2 cup grated farmstead cheddar or 1/2 cup of grated feta. Mix thoroughly, then add the spinach and mix again. Transfer to a small baking dish, sprinkle a little grated queso on and bake for 30 min until golden and bubbly. Enjoy with chips or veggies.
A simple, flavorful salad featuring late summer/early fall produce. Roast chopped beets and Delicata squash after coating them in butternut squash seed oil. Get some black barley cooking and prepare your greens (we suggest arugula or kale) by massaging them lightly with some apple cider vinegar. Once ready, combine all the ingredients and top with goat chevre, halved husk cherries, pepitas and an olive oil drizzle.
If you enjoy broccoli cheddar soup, give rutabaga and cheddar soup a try! Both being brassicas, they offer a similar flavor, and you can keep it simple or make it creamy, spicy or add whatever other vegetables you wish. This recipe is a bit sweeter, using apple and maple smoked cheddar, but as mentioned, it can be as simple or more vegetal if you want to use other root vegetables. Saute a chopped yellow onion in a little butter or olive oil and then add a peeled and chopped (medium size) rutabaga along with a peeled and chopped apple. Continue to saute for a few more minutes and then add four cups of stock (vegetable or chicken) and a teaspoon of dried rosemary. Bring to a boil and then let simmer for twenty minutes or until the rutabaga is tender. Removed the soup from heat and let it cool just enough to pour it into the blender with about six ounces of grated maple smoked cheddar cheese. Blend until creamy and add more stock or seasoning to suit your taste. Top with pepitas and serve with toasted bread.
‘Tis the season for comfort food! Make this warming winter dish with your choice of root vegetables and serve with a fresh salad.
Lightly steam the spinach to release excess moisture. Layer slices of root vegetables (potatoes, parsnips, celeriac, onions etc) in a baking dish. Crumble the smoked salmon and spread on top of the roots with the spinach. Season with salt and pepper. Pour cream over the top. Cover and bake at 350 degrees for 20 minutes. Remove cover, add shredded cheese if you wish, and continue to bake until roots are fork tender and the liquid is reduced.
This restaurant worthy meal can be made at home in just a few steps. Get a head start at roasting the butternut squash (skin down with a bit of butter), and when it is near completion, begin working on the fish: combine chopped pecans, breadcrumbs and salt & pepper in a bowl and two egg whites and a bit of water in a separate bowl. Pat each filet dry before dipping it into the egg mixture and then covering it with the pecan mixture. Pan fry the fish in an oiled pan for about five minutes on each side or broil it for about ten minutes (until the filet is opaque). Once the squash is cooked, scoop it out and blend it with a couple tablespoons of butter and a tablespoon of honey until the consistency is nice and creamy. Serve the fish over the pureed squash and accompany with some cooked spelt berries or a baguette to complete the meal.
Whether you are trying to figure out something to do with all those leftover mashed potatoes, or you are ready to make a new fresh dish, these fish cakes are a fun spin on more traditional recipes. You can use premade mashed potatoes and precooked salmon to mix together, or you can make up some fresh mashed potatoes and combine with salmon trim. You will use one part potatoes to one part salmon and combine with an egg, tarragon herb salt and pepper. Form patties and then dip them one by one into a beaten egg and coat with breadcrumbs. Either fry in a bit of oil or bake until golden brown. Serve as burgers, on top of salads or simply with your favorite dipping sauce. You can also freeze them to enjoy later.
Spread Wild Alaskan Coho Salmon fillets with a whisked sauce of pesto and quince mustard before baking it in a buttered dish. Finish the salmon with a tarragon herb salt and serve it with roasted root veggies or a crunchy slaw.
Fresh ginger and garlic provide a bright, spicy complement to a meaty swordfish steak. Mix up your ginger and garlic with some chopped scallions and lemon juice to marinate the swordfish in for 10-20 minutes while you preheat the oven to 400. Once ready, sprinkle a generous amount of chive blossom or tarragon herb salt on the marinated fish and sear it in a grill pan for a few minutes per side. Finish it off in the oven until cooked through. Serve with roasted fingerling potatoes & Romanesco cauliflower (we suggest coating these in butternut squash seed oil for a deep, nutty flavor that will hold up in high heat) along with some steamed pac choi.
This delicious Mexican dish (meaning “little squash”) features the bounty of summer. Saute yellow onion, garlic, jalapeno peppers and poblano peppers before adding fresh tomatoes, sweet corn and lastly summer squash and zucchini. Once the vegetables are tenderized, throw in some milk and shredded cheddar cheese to make a light sauce. Serve with corn or flour tortillas and top with fresh cilantro and queso fresco.
Pan fry the whitefish filet in butter over medium high heat; top with a relish of onion, cherry tomatoes and chive blossom vinegar; serve with roasted potatoes and garnish with fresh basil for an amazingly easy and bright summer dinner.
You don't need to fire up the grill for fall-off-the-bone perfection. Let your oven do all the work; the trick is cooking low and slow.
Start by removing the thin membrane on the underside of the ribs. Take a sharp knife and loosen one corner, then peel the membrane away from the bones.
A wet rub will lock in more flavor and moisture.
Mix together: 1/2 cup maple syrup, 1T salt, 1T garlic powder, 2T quince mustard, 1T apple cider vinegar, 1T Firecracker hot sauce, and 1/4 cup olive oil.
Rub this on both sides of your ribs, then wrap them in tin foil.
Preheat oven to 275.
If you have a cooling rack that fits in a rimmed oven sheet, then put that into your sheet, place the ribs on top, and slide the pan into the oven.
While the ribs cook, make your sauce, recipe here.
Check the ribs after about 2-2.5 hours to see if they are done: unwrap foil, and pick up 1 end with tongs. The ribs are ready when they bend and the meat on top is tender and easily pulls apart.
When done, unwrap ribs, and cover both sides with your sauce.
Place on the wire rack, and return to the oven for 30 minutes.
Remove, turn on your broiler, and brush the ribs with more sauce.
Then broil for 3-4 minutes, or until the sugars start to caramelize.
Let the ribs rest for at least 5 minutes before slicing and serving with more sauce.
Mix the drippings from the foil with what is left of your sauce and serve alongside your juicy sliced ribs.
An integral part of Jewish holiday cooking, schmaltz is a delicious rendered fat which adds buttery richness to any dish - try it for roasting potatoes or even on popcorn!
Start with 1lb of chicken fat and skins. You can collect fatty pieces and freeze them for when you want to make a batch. You'll need 3-4 cups' worth. Make sure to remove any meat still attached to the skin and fat; save that for making stock.
Chop the chicken skin and fat into small pieces and put in a cast iron dutch oven.
Over low heat, cook the scraps - stirring occasionally - until they have released all their fat, about 45 minutes to an hour.
If you want to add extra flavor to your schmaltz, now would be a good time to add one yellow onion, cut into quarters.
Continue cooking and stirring until the bits of chicken skin are crispy and browned. These are the gribenes, and they are a tasty snack, so don't toss them!
Allow to cool and then strain (preferably through cheese cloth or a coffee filter, but a metal strainer will do as well) into a clean glass jar.
Will keep in the refrigerator for up to 6 months.
Our dough balls from Slice of Vermont are great for more than just pizza. Calzone is an easy and delicious way to switch things up.
Let the dough thaw completely during the day.
Split the dough ball in half, form into 2 balls, and let rest on a baking sheet or counter for 20-30 minutes.
While the dough rests, saute 7oz of chopped spinach and 2 cloves of minced garlic with a little salt and red chili flakes. When the spinach has wilted, remove from the heat.
Mix one tub of ricotta with a ball of grated mozzarella. Add the spinach mixture to this cheesy one. Some sharp cheddar, asiago or parmesan would be great here, too.
Preheat your oven to 500 and place your pizza stone, pan, or an overturned rimmed baking sheet in the oven to heat up, too.
On a floured surface, stretch each dough ball into a circle, about 9 inches across. Using the steering wheel method we used for pizza works, but so does just pushing it out with your fingers, or using a rolling pin. For calzone, you want thinner edges; a slightly pudgy middle is fine.
When you have something that resembles a circle, move it on to a piece of parchment paper.
Put half the cheese and spinach mix in a line along the middle of each circle of dough.
Make an egg wash by beating one egg with 1 T of water.
Press your fingers into one half of the edge of the circle, making dents along one edge.
Brush the finger dents with the egg wash, then carefully fold over the dough so the 2 edges meet and press them together.
Brush the egg wash all over the closed edge and the surface of the calzone.
Using the parchment paper and a pizza peel if you have one, slide the paper and calzone on to the hot pan in the oven.
While the calzone bakes, warm a jar of Valicenti Red Gravy.
Calzones are done when they are golden and puffy; about 12-15 minutes.
Cut and dip into the marinara sauce and enjoy!
Pesto, fresh tomatoes, and mozzarella are a great filling, or try adding Italian sausage or other cured meats to your cheese mix.
This method can be a game-changer in your house: a foolproof, flexible, tasty and nutritious breakfast or snack, ready in minutes.
While you warm a small non stick pan (the one you use for frying eggs, maybe), assemble your fillings:
1 beaten egg
1 T finely chopped onion or shallot
1-2 chopped cherry tomatoes, or a chopped slice of a big tomato
2 heaping T beans
2 T finely chopped spinach
Handful of grated cheese
A little cooked bacon or chorizo if you like, some pico de gallo, cilantro, avocado... just keep the total volume of filling (aside from cheese) to less than half a cup or the burrito will be difficult to roll.
1 flour tortilla.
Add a little butter to the hot pan and then the beaten egg, and tilt the pan until the egg is covering the whole surface.
Sprinkle all of your chosen fillings, aside from the cheese, in a line across the center of the egg and allow to cook for a minute.
When the egg is almost totally cooked and looking mostly firm, sprinkle the grated cheese onto the entire surface.
Grab your tortilla and press it gently onto the cheesy egg mixture; a tortilla bigger than the pan works fine, just center it and press it so it adheres to the cheese.
Let it cook another 30 seconds or so, then turn off the heat.
Let cool for another 30 seconds, then turn your pan over a plate, allowing the egg and tortilla to slide off and land filling side up.
Roll, tucking the ends in as you do so, and then enjoy!
The beautiful beans coming to us from Morningstar Farms are such a tasty and economical source of protein. For those of us lucky enough to have wood stoves, there is nothing easier than sticking a cast iron pan on the stove and leaving the beans for a day or two while they plump up. If you are using your range, you should always soak your beans first, to save energy and effort. Plan ahead and soak them overnight in a cast iron dutch oven, covered with about 2-3 inches of water and a generous amount of salt. (Your future self will thank you for soaking 2 cups of beans; this will yield about 6 cups cooked, around 3 cans’ worth. You can freeze whatever you don’t need now for later use.) When you are ready to cook the beans, drain off that water and replace with fresh, covering them with about 2 inches of water again. Adding half an onion, 2-3 cloves of garlic, a bay leaf, more salt, and a piece of kombu seaweed at this point will help your beans taste amazing and be easier to digest. Bring your pot to a good simmer. Keep an eye out as they cook, and add more water if they start to get dry. Depending on how old your beans are (and Farmers to You sells this years’ crop, so they are very fresh) they may be cooked and soft in 45 minutes, or they may need more simmering and water. Now is the time to nurse them and make sure they have everything they need. The reward is a stockpile of creamy, flavorful beans you can use in many different meals. At this point, you can either discard the onion and garlic, or you can blend those aromatics right into whatever soup or stew you are making.
Rich, buttery, flavorful mashed potatoes should not be a mystery or a crapshoot. Yet who hasn't been disappointed with a bland blob on their plate? Here are the simple steps to no-fail mashed potatoes, every time.
Use half gold and half russet potatoes for the best results.
Chop 5lbs of potatoes into roughly even-sized chunks. For the healthiest mash, don't peel (these are organic potatoes, after all, and valuable nutrients are in the skins), but if you object to peels being in there, peel away!
Cover with plenty of cold water in a large pan and add 1T salt.
Bring to the boil and simmer until the potatoes are fork tender.
While the potatoes are boiling, warm 5T butter, 1 cup of milk (cream doesn't add more flavor, and it can get gloopy), and 4 oz of cream cheese (for tang!), cut into small pieces, in a saucepan. Do not bring to the boil, just warm enough to soften the cream cheese and butter (mix gently with a fork or whisk).
Drain, then return the potatoes to the still-hot pan. Put the pan back onto low heat and give it a good jiggling over the heat for about a minute or so, to really dry off the potatoes (that water is not bringing any flavor).
Mash the dried potatoes with a fork or potato masher, then add in half the pan of butter, milk, and cream cheese. Fold in the liquid, but do not over mix. When that has been absorbed, add in the second half and barely mix.
Taste and season with more salt, lots of cracked black pepper, and an extra pat of butter.
Options: add 1-3 cloves of garlic to the pan of boiling potatoes; add mustard when mashing; add butternut squash; add cooked, chopped bacon; add chives or scallions.
While Butterworks' Jerseys are making so much delicious spring cream, let's make good use of it!
Making sour cream and creme fraiche at home is so easy, and cuts down on plastic packaging.
For sour cream, simply add 2t of acid (white vinegar or lemon juice work well, but white balsamic and apple cider vinegar do, too) to 1 cup of room temperature heavy cream. Cover with a coffee filter or cloth and leave on the counter overnight or for 24 hours (the warmer the spot, the sooner you will have sour cream).
For creme fraiche, add 2t buttermilk or yogurt whey to 1 cup of room temperature heavy cream, cover, and let sit overnight or for 24 hours.
If your sour cream or creme fraiche is not as thick as you would like, strain through cheesecloth.
Creme fraiche works best in hot sauces and soups - it won't curdle like sour cream can.
We have the dough, but we still need to shape it! Let's stick with the basics so that pizza night can be a relaxed (and relatively clean) affair.
1. Always start with dough that is a room temperature. Let it sit on the counter for al least 30 minutes before stretching.
2. Prepare your surfaces: put some parchment paper (with or without semolina/corn meal) on your peel or baking pan, and a couple of drops of olive oil on your stretching surface (the oil will improve the texture and flavor of your crust). Preheat oven to 500 degrees.
3. Flatten your dough ball into a disc about 1/2 inch thick on your oiled surface.
4. Using your three middle fingers, push the edges out. Work around the circle and push the edge out evenly, until the disc is 8-10 inches in diameter.
5. If at any point your dough starts to snap back into shape rather than gently pulling back, let it sit for another 15-20 minutes.
6. Let gravity be your helper: pick up the dough with both hands on one side and allow gravity to stretch it down. Turn the dough in your hands, as though it is a steering wheel, and work your way around until all of the dough has stretched. Continue until it is about 1/3 of an inch thick. Our Slice of Vermont dough balls make a 16" pizza.
7. When satisficed with the thickness of your crust, place it onto the prepared peel or pan. Use the 3 finger method to push out any edges that are too thick or not the right shape. Remember... even if it looks funny, it will still taste delicious!
8. Ladle on sauce and toppings, and bake for 5-9 minutes, until golden and bubbling.
Once you have mastered the "Steering Wheel" method, you might be ready for the "Knuckle Stretch" or, eventually, some tossing in the air. But for now... let's focus on not dropping the dough on the floor....
If you've never had a dosa, you are in for a treat. A crispy, tasty envelope for delivering flavor to your mouth.
Stir your dosa batter to make sure it has fully defrosted and is nice and smooth.
Heat a skillet on medium high. A pan with short sides, like a crepe pan, is ideal, but a regular cast iron skillet works fine, too.
Smooth a tiny amount of sunflower oil onto the hot skillet, or pour a little on and wipe with a cloth to remove any excess.
Pour some batter into the middle of your skillet and use the bottom of a ladle to smooth and spread out the batter, using a circular motion and moving the batter to the outer edges of the pan.
It needs to be a VERY thin layer (otherwise you will have a chewy dosa rather than a crispy one).
When bubbles start to appear, use a bottle with a dispenser or a squeeze bottle to zig-zag some oil onto the surface of the pancake.
Loosen the edges with a thin silicon or metal spatula.
Cook until the dosa is golden and crispy, then fold and remove from the pan.
Repeat every step for each dosa to prevent sticking.
Better-than-takeout 5 ingredient dinner:
Roughly chop and boil some fingerling potatoes.
Heat some oil in a pan, and add 1T of turmeric spice blend to the oil.
When the potatoes are fork tender, drain and add to the pan.
Add some salt and let them cook in the spice blend for a few minutes.
Serve your dosa with some warmed sambar, the potatoes, and a drizzle of Mysore chutney for an incredible meal.
For a great video tutorial, check out Dosa Kitchen's website: click here.
Making tasty, gorgeous pickles year round is such an easy way to add flavor and texture to a meal or cheese board. Invest just a few minutes and you have a jar of crunchy brilliance to turn to again and again in your fridge.
Slice a red onion, red cabbage, or a mix of cauliflower, carrots, and peppers as thinly as you can and place in a jar.
Put 1 t salt and 1 t sugar (or less, or none) in a pyrex measuring jug and add 1 cup of just-boiled water.
Mix until the salt is dissolved.
Add 1 cup of vinegar and mix.
Pour over the sliced veggies into the jar; make sure everything is submerged.
Leave to cool, then place in the fridge.
Onions and cabbage are ready to eat within an hour. Cauliflower may take a little longer to pickle.
Red beets are delicious pickled: either boil or roast them, then use the same pickling method, or grate them and truly quick pickle them.
Add thinly sliced garlic or onions, mustard seeds (or coriander, dill, or fennel), bay leaves, all spice, peppercorns, or chili; change up your type of vinegar.
Use beet pickle juice to make pretty pink hardboiled eggs.
Pickles can get as complicated as you like, but even the simplest and most basic vinegar bath will create something that can turn a meal from mundane to mouthwatering.
Cold brew is the effortless way to make smooth, less acidic iced coffee at home. It requires nothing more than coarsely ground coffee, water, a jar, and a little time.
Freshly ground beans are the secret to any good coffee. If you don't have a grinder at home, a local coffee shop will grind your beans for you.
For cold brew, a coarse grind is best. The setting for French press will work well.
Put 1 cup of ground coffee into a quart jar. Add 3 cups of water and stir. Put the jar in the fridge overnight, or let it steep for longer. 18-24 hours is best.
When you're ready to enjoy, strain using a coffee filter or cheesecloth. A chemex brewer works well, but so will any Melitta, Kalita or other single brew dripper.
You will end up with a concentrated coffee. Add water, ice, any sweetener or milk you like and enjoy your iced brew!
Undiluted, cold brew will last in your fridge for up to 2 weeks, so it's a great way to save time on summer mornings when you just need to grab an iced coffee and get going.
Making your own mayonnaise from fresh local eggs could not be easier, and no mystery ingredients or plastic packaging.
Start with a room temperature egg.
An immersion blender is the simplest way to go here, but you can emulsify by hand with a whisk (lots of exercise), or use a food processer if you have one with a small bowl.
For the immersion blender, pick either a mason jar that only just fits your blender wand, or the vessel that came with it.
Put 1 room temperature egg, 1 T apple cider vinegar, 1/2 t quince mustard, 1/4 t salt, and 3/4 cup of a neutral oil (sunflower or a mild olive oil works well, or avocado) into the jar and let everything settle for 5 minutes.
Then put your blender wand all the way in, so it is touching the bottom of the jar.
Blend on full speed for 20 seconds, and, only after that, tilt slowly to incorporate any oil that has not yet emulsified.
Test for saltiness - all done!
Using a food processor, you will want to add all ingredients except the oil.
Stream the oil in VERY slowly as you process in order to emulsify.
If, for some reason, your mayonnaise "breaks", try blending in another egg yolk.
Fresh mayo will keep in the fridge for however long your egg would have; Farmers to You eggs are fresh from the farm, so you will have at least 2 weeks to use this mayonnaise... not that it will last that long!
This is a template for an easy brunch or breakfast which you can put together the night before, then just slide into the oven the next morning.
Both the sweet and savory versions call for 1 lb of bread, cubed. Baguette works great, but so does Red Hen's whole wheat, or a mixture of the 2. You do want a sturdy bread because it will be soaking overnight.
Butter a 8"x8" or 7"x9" baking pan.
Place your cubed bread into the pan.
Beat 4 eggs with 1.5 cups of milk.
Here is where the sweet and savory paths diverge.
For french toast or a sweet breakfast casserole:
Add 1 T of maple syrup, 1t vanilla, 1/4 t salt to the eggs and whisk.
Add thinly sliced apples or raisins if you like (about 1 cup apple, 1/2 cup raisins).
Pour the mixture over the bread, and mix with your hands to make sure all the bread is saturated.
Cover and place in your fridge overnight.
In the morning, preheat your oven to 375.
Mix 2T butter, 2T maple or brown sugar, 1t cinnamon together until it forms little pebbles. Crumbled pecans and/or orange zest are delicious mixed in here, too.
Sprinkle that mixture over the casserole, cover, and bake for 30 minutes.
Remove the cover and bake for another 15-20 minutes (until all of the egg has set).
Let stand for 5-10 minutes before serving with maple syrup, whipped cream, fresh fruit compote... or just enjoy as is.
For a savory version:
Saute half a small onion and 1 clove minced garlic.
Add 3 handfuls of chopped spinach, and/or 1 grated sweet or regular potato, or chestnut mushrooms, season with salt and pepper and cook until soft.
Add any fresh herbs you might have (chives or thyme would be lovely).
If you want to add meat, cook 3 strips of bacon or 2 sausages in a separate pan.
Grate 2 cups of sharp cheddar or alpine cheese.
Mix the veggies and/or meat and half the cheese into your egg and milk mixture, then pour over your cubed bread.
Mix with your hands to make sure all the bread is saturated.
Cover and refrigerate overnight.
In the morning, preheat your oven to 375.
Sprinkle the remaining cup of grated cheese over your casserole (and maybe some freshly ground black pepper and more fresh herbs), cover, and bake for 30 minutes.
Remove the cover and bake for a further 15-20 minutes (until all of the egg has set).
Let sit for 5-10 minutes before serving.
This recipe can be doubled; use a 9"13" pan if you need to feed a crowd.
Yes, you can dye brown eggs! Be patient and the reward will be deep, richly-hued eggs from free-roaming, healthy Vermont chickens.
Red/purple: 2 C chopped red beets, 2 C water, 1T vinegar.
Teal/blue: use 2 cups chopped cabbage instead
Blue: use 2 cups frozen blueberries. This one was the least successful, but mixed with the turmeric made a nice green.
Yellow: use 2T ground turmeric.
Purple/red: use 2 cups red onions skins.
Burgundy/orange: use 2 cups yellow onion skins.
Bring ingredients to a boil, cover, then simmer for 30 minutes. Allow to cool, strain through cheese cloth or a coffee filter, and separate into jars or cups.
The longer the eggs steep, the more vivid the color will be. If you are going to steep the eggs for more than 2 hours, do so in the refrigerator.
For green, mix the yellow and blue dyes.
Dyes will keep in the refrigerator for a week.
A refreshing grain salad full of summer flavors and wholegrain goodness - perfect for lunches all week long.
Start by cooking a cup and a half of your chosen grain: black barley or wheat berries would be delicious, but farro or a mixture works too. Once cooked, allow your grain to cool.
Meanwhile, put into a large bowl:
2 sliced Lebanese cucumbers
1/2 cup of cauliflower pickles (or spice things up with Giardiniera)
1 grated or chopped carrot
1 container of halved cherry tomatoes
A handful of finely chopped fresh herbs (dill, oregano, basil or chives).
Make a simple vinaigrette with balsamic or apple cider vinegar, mustard, and olive oil.
Toss all of your vegetables in the dressing, then add your cooked grain.
Crumble in feta cheese, mix and test for seasoning again.
For extra greens, add a handful or 2 of very finely chopped kale.
An easy tray bake for dinner or weekday lunches. Chop and roast 2-3 sweet potatoes, add one clove of minced garlic and spread on a baking tray. Drizzle with olive oil, season, and mix. Place in a 375 degree oven to roast. Once the sweet potatoes have started to soften and caramelize add one thinly sliced red onion and a handful of chopped spinach to the tray, stir, and return to the oven. Cook the farro in boiling water for 15-20 minutes (it will still have a little al dente bite), then drain. Put a scoop of warm farro into a bowl, cover with some of the hot veggie mix, toss in some baby greens, and drizzle a simple vinaigrette over the top.
A classic recipe, utilizing seasonal produce. Chop one head of celeriac and two apples into 1cm chunks or matchsticks. Add 1 cup of chopped walnuts and a heaping half cup of raisins. For the dressing mix 3 T of plain yogurt, 1 T of cider vinegar or while balsamic vinegar (this will give you a slightly sweeter dressing), 2 T of mayo (optional), and salt and pepper to taste. Toss the cut celeriac mixture with the dressing and enjoy!
Crunchy, savory and sweet - a salad masterpiece.
Cook 4 pieces of bacon until crispy.
Pour the fat from the pan and then toast 1/3 cup of walnuts in the same pan, until they are evenly browned. Remove to a plate to cool, then roughly chop them.
In a small jar, mix:
1 T cider syrup
1 T apple cider vinegar
1t mustard
3T olive oil, salt and pepper to taste.
Chop 3-4 scarlet turnips into matchsticks.
Put about 2 cups of greens (mesclun, braising, or chopped baby kale, spinach, or chard) on a plate.
Toss the turnip matchsticks in the dressing, then place on your bed of greens.
Sprinkle toasted nuts, crumbled bacon, and either crumbled blue cheese or feta on top.
The peppery bite of mizuna is tempered by crisp apple and sweet raisins in this easy salad.
Chop 1 crisp apple into matchsticks
Add 2T raisins and 1 bunch of torn mizuna leaves
Mix: 1T apple cider vinegar, 1T maple syrup, 1T sriracha mustard, 1T olive oil.
Toss together, sprinkle with sunflower or pumpkin seeds.
Delicious served with Patchwork Farm's Matzoh!
Dice 4 apples (a mix of tart like Granny Smith with a sweeter apple like Ambrosia would work well here).
Toast 2 cups of walnuts, then roughly chop them, and mix with the apples.
Add:
1/2 cup of raisins
1T white balsamic vinegar
1T quince or maple vinegar
Pinch of salt.
Mix and test for sweetness; add a little honey or maple syrup if needed.
The perfect game day snack, just add crackers or chips! Start by cooking and crumbling 8 slices of bacon. Using a siicone spatula, mix the bacon with 8 oz of softened cream cheese, 8 oz of grated cheddar, 2 T of plain full fat yogurt, 1 finely minced shallot, 3/4 t of garlic powder, 3/4 dried dill, 3/4 t dried parsley, and salt and pepper to taste. Transfer to a large Bee's Wrap and use that to help you form it into a ball. Refrigerate for at least half an hour. When ready to serve unwrap and place on a board or platter with pita chips, crackers, or crudite.
How do you dial up the comfort in any food? Add bacon, of course! Colcannon is a traditional Irish recipe and may just be the dish to get you through the tail end of winter.
Start by boiling 3 llbs chopped potatoes (a mix of gold and russet works best, but go for all of either it that's what you have on hand) - but use chicken stock instead of water. Cook until fork tender.
While the potatoes simmer, cook 6 slices of bacon in a cast iron skillet.
When the bacon is crispy, remove from the pan, allow to cool, and then crumble.
In the bacon fat, saute: 1 chopped onion, half a head of chopped cabbage (savoy or green would be best), 2 cloves of minced garlic, until softened. Seaosn with salt and pepper.
Drain the potatoes (save that stock for some soup!), and allow to dry in the pan on a low heat for a minute or so.
Add 1/2 cup of milk to the potatoes and mash until they're how you like them.
Add in the bacon and vegetable mix, and test for seasoning.
Top with butter and enjoy!
Preheat oven to 350. Saute 2 lbs ground beef, or half ground beef half pork sausage, with one finely chopped onion, salt and pepper, until browned. Drain well. Add a jar of pizza or tomato sauce, 1t garlic power, 1t oregano, and 1t basil and simmer for 20 minutes. Split 2 baguettes lengthwise. Add a layer of meat mix to each, sprinkle with mild grated cheese (like queso fresco or mozzarella) and a sharper cheese (like Vault #5 Cheddar). Replace the top of the baguettes, wrap in foil, and bake for 15 minutes. Cut into pieces and serve hot!
Game night salty-sweet nibbles! Preheat oven to 350. Cut 8 slices of bacon in half. slice open 16 dates and remove the seed. Stuff each date with a spoonful of chevre. Wrap each date with a half slice of bacon and use a toothpick to secure. Place on a rimmed baking sheet and bake for 10 minutes. Take out the tray and use the toothpicks to turn each date on its side. Bake for a further 3-5 minutes, then turn once more. Remove from oven and cool on a clean towel for 10 minutes before serving.
A quick, healthy treat or hors d'oeuvres, with endless possibilities.
Carefully slice open the dates, lengthwise, and remove the pits.
Mix 4oz goat cheese or cream cheese with 2T maple syrup or warmed honey.
Use a teaspoon or piping kit to put a little cheese mixture into each date.
Chop or crush 1/3 cup pistachios.
Press the pistachios into the cream cheese, or sprinkle on top of the dates.
Can be enjoyed as is, or warmed in the oven for a few minutes and drizzled with more honey or syrup.
Swap out cheese for peanut butter, use walnuts or pecans instead of pistachios, drizzle with melted chocolate... try your favorite salty or sweet combinations.
The whole stewing hens from Black Dirt Farm can provide days worth of homemade chicken soup for the entire family. Bring the stewing hen to simmer in a large pot of water with a splash of apple cider vinegar and some salt, dried herbs, carrots, potatoes, and onion throughout the day or overnight (up to 24 hours). Strain and pick the meat off the bones if it still has flavor. You can store this stock to keep on hand for other cooking projects; season it with a little salt and lemon juice to sip as is; or add the meat from the stewing hen, more vegetables, some water or vegetable broth if you want to dilute it, and a grain like farro or pasta and cook until the vegetables and grains are tender to serve as a soup.
A quick and easy meal that captures the bright flavors of summer whilst helping us transition to the more hearty and satiating dishes of winter. First, cook up some chopped chicken breast in a bit of oil and Meat Maestro dried herb blend. Remove the chicken from heat and then make your sauce—whisk together your favorite pesto, some heavy cream and chicken broth in a bowl and set aside. Begin stir frying your vegetables—we suggest garlic, onion, mixed sweet peppers, and tomatoes—and then add in the sauce. Slice up the chicken breast and add that back in to simmer altogether. Serve over fresh Valicenti pasta and top with grated Savage cheese and fresh parsley.
Fruit preserves help us enjoy the brightness of summer all year round, and they shouldn’t be reserved just for toast. Vermont Quince Company’s quince preserves can be used to create a delicious glaze that adds vibrant flavors to meat dishes and also pairs nicely with the earthiness of root vegetable sides. Prep your favorite cut of chicken and place it in a buttered baking dish surrounded by some sliced red onions to bake at 350 degrees for about twenty minutes or so. Meanwhile, prepare your glaze: in a saucepan, add a couple tablespoons of quince preserves or quince paste, a tablespoon of apple cider vinegar, a cup of chicken stock and a pinch or two of dried rosemary. Let that simmer for about ten minutes, stirring frequently. Bring the chicken out and brush your glaze over the chicken and then pour the remainder all around the pan. Continue cooking for a half hour or so until the chicken is cooked through. Serve with braised cabbage and roasted beets.
Nothing beats chicken tenders and dip for a family-friendly (yes, that includes the grown ups!) Game Day dinner. Make the yogurt dip first: mix plain yogurt with lemon juice and your fresh herbs of choice. Season with herb salt and pepper and set aside.
Heat the oven to 450 degrees while you prep the chicken: cut chicken breasts into strips of about 1 1/4 inches in width. Season with salt and pepper before tossing in a mixture of flour, paprika, salt and pepper. Dip strips into an egg wash, then into a bread crumb mixture. Drizzle with olive oil and bake strips for 6-8 minutes per side. Serve with yogurt dip.
"The Hunter", using all-local ingredients!
Start by pounding 4 boneless chicken breasts to about 1/2" thick.
Heat 2T of olive oil in a large cast iron skillet until it shimmers, then sear the breasts for 5-7 minutes on each side.
Remove the chicken from the pan and add 1 T butter.
Saute 1/2 a chopped onion and 1/2 cup chopped celeriac until they start to soften.
Add 2 cloves of minced garlic and 1 container of 1000 Stone Farm chestnut mushrooms.
Season with 1t dried rosemary, 1t dried thyme, salt and pepper.
Add 1 pint of cherry tomatoes (halved) and 1 jar of 1000 Stone Farm tomato sauce, or half a jar of Valicenti's Red Gravy.
Let simmer for 5-10 minutes, and put a pan of water on to boil for pasta (or polenta).
Add the chicken breasts back to the pan when you add the pasta to the boiling water, and simmer for 2-3 minutes.
Serve over pasta or polenta.
This dish reminds me of a Southern grandmother’s cooking and is a wonderful meal to reheat for lunch and dinner. There’s lots of room for adding whatever vegetables, grain and poultry you have available. Begin by cooking two pounds of shredded and seasoned chicken (or turkey) breast in an oiled skillet for a few minutes until golden brown. Add them to a 9x13 baking dish and while your oven is heating to 350, cook a small yellow onion, a few cloves of garlic and 24 ounces of mushrooms until caramelized and then add them on top of the chicken. Lastly, make your sauce: begin by melting four tablespoons of butter and adding two tablespoons flour, stirring until combined. Add two cups of half and half (or one cup of milk, one cup of heavy cream) plus one cup of chicken broth and four ounces of cream cheese. Let this mixture simmer for a couple of minutes, while tasting and seasoning with salt and pepper. Pour the sauce over the chicken and vegetables and bake for twenty minutes covered, finishing for about two minutes uncovered to brown on the top. Cook some rice, garganelli pasta or spaghetti to serve the casserole on top of, along with some braised greens.
We offer chicken drumsticks from Misty Knoll Farms and Maple Wind Farm, so whatever your price point, you can enjoy sustainably raised chicken that you can easily boil, fry or bake for a quick, delicious dinner. You can make an easy glaze with melted butter, honey, garlic powder and mustard to coat them for baking at 350 for an hour. Serve with potato wedges or other roasted vegetables.
A classic kid friendly main or side dish, full of protein and green goodness!
Steam 20oz of spinach until wilted, then set aside to cool.
Preheat your over to 350.
Place 2T butter in a 9x13 pan, and put that in the oven to warm.
Whisk together:
3 eggs
