Meal suggestions
Beef Empanadas
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).
Tofu Bahn Mi
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, fish 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, cucumber, radishes, onion and jalapenos. Add some kimchi paste and fresh cilantro for even more flavor.
Brussels Sprouts & Onion Tarte Tatin
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.
Polenta Stuffed Poblano Peppers
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.
Delicata & Beet Salad with Husk Cherries
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.
Grassfed Beef Meatballs
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.
Shepherd's Pie
Greet the new chill in the air with a comforting casserole. Saute ground grassfed beef with diced carrots, onion, sweet corn and green beans in a well buttered pan while your gold potatoes are boiling. Once ready, simply layer the vegetable beef mixture with creamy mashed potatoes and melting cheese blend before baking it in the oven.
Calabacitas Tacos
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.
Egg Salad Sandwiches
We are continuing to feature free choice ungraded 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, Boston lettuce and sunshine sauerkraut. Try a sprinkle of tarragon herb salt to add a lemony burst of flavor.
Fajitas
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.
Pesto Spaghetti Squash
Baked spaghetti squash tossed with minced lacinato kale, chopped cherry tomatoes and basil pesto, topped with grated savage cheese.
Potato Leek Soup
Potatoes can serve as a hearty, delicious base for a meal. Make a delicious soup that is light enough for the warm days of summer using potatoes, leeks, celery, garlic, yellow onion and fresh thyme. You can use heavy cream or almond milk to make it vegan. Serve with a baby kale super greens salad.
Seared Yearling Lamb Rib Chops
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.
Pesto Mustard Baked Salmon
Spread Wild Alaskan Coho Salmon fillets with a whisked sauce of basil pesto and quince mustard before baking it in a buttered dish. Finish the salmon with a tarragon herb salt and serve it with a creamy cucumber salad consisting of cucumbers, fresh dill, red onion, garlic, chive blossom herb salt and whole yogurt.
Summer Black Bean Soup
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, fresh sweet corn and lime juice once you have removed it from the heat. Garnish with fresh cilantro and queso fresco.
Summer Bolognese
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.
Pan fried Whitefish with Summer relish
Pan fry the whitefish filet in butter over medium high heat; top with a relish of corn, red onion, cherry tomatoes and chive blossom vinegar; serve with roasted new potatoes and garnish with fresh basil for an amazingly easy and bright summer dinner.
New England style Baked beans
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, quince mustard (and bacon if you wish) in a slow cooker after soaking them overnight. Serve with a hamburger bun, a cabbage slaw or sauteed summer vegetables like zucchini and squash.
Chilled Ramen Noodle Bowl
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.
Summer Caesar Salad
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.
Taco Salad
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!