Some of my favorite recipes are the ones that give you the foundation to start but then let you improvise and customize to your taste. This breakfast bake was originally introduced to me by my mother-in-law, using red bell peppers as the veggies, but since those are hard to come by in the winter, I decided to experiment. You can add different kinds of greens, peppers, or even squash, depending on the season. Next, I’m toying with the idea of mixing in some roasted turnips or grated kohlrabi. What crazy combos are you cooking up? Kitchen Sink Breakfast Bake By Holly Rodricks Makes 6-8 servings. Ingredients: 8 Eggs 1 lb. Breakfast Sausage, cooked and broken up in small pieces 3-4 medium Potatoes, cubed and par-boiled 1 Onion, finely diced and sautéed until translucent 1 generous handful of any veggie of choice – I used roughly chopped spinach and sliced mushrooms 1 cup Whole Milk 1 cup Pepperjack Cheese, 3/4 cup reserved 1 tsp. Dijon Mustard Salt and Pepper to taste Butter for greasing Instructions: Lightly grease a 9×13″ casserole dish with Butter and set aside. Beat Eggs together in large bowl with whisk. Whisk in Mustard and Milk. Add cooked Sausage, par-boiled Potatoes, sautéed Onions, chopped Veggies, and 1/4 cup Cheese. Mix with Spatula until evenly combined. Pour mixture into prepared casserole dish. Sprinkle remaining Cheese evenly over top. Cover and refrigerate overnight. Bake at 350º for 1 hour, or until mixture no longer jiggles when dish is shaken and toothpick inserted in center comes out clean. Serve hot!
This simple and delicious recipe comes directly from Amy Sperat of 2 Kids Goat Farm. She loves both how easy it is to make and how much flavor it packs in one dish. While the base is simply freshly cooked and drained pasta and goat cheese, get creative and add in other ingredients you enjoy, such as mushrooms, spinach, sun-riped tomatoes, etc., and any variety of herbs. Pictured below is a version with Flour City Pasta‘s traditional Trecce, Heller’s Farm organic Baby Bella Mushrooms, our own freshly minced Garlic and fresh Spinach, and 2 Kids’ Garlic & Chive Chèvre. Let’s just say I’ve already cooked this twice this week because once, clearly, wasn’t enough! It’s one of the easiest & most delicious meals I’ve cooked in a while–a hard combination to find when you’ve got a tight schedule in which to cook dinner! Pasta with Warmed Garlic & Chive Chèvre By Amy Sperat of 2 Kids Goat Farm Makes 4-6 servings. Ingredients: 1 lb. Pasta of choice 4 oz. 2 Kids Goat Farm Garlic & Chive Chèvre (Goat Cheese) Olive Oil, fresh or dried Herbs, Salt, and Pepper to taste Instructions: Cook Pasta according to package instructions. Once done, drain Pasta and return to pot. Drizzle with Olive Oil, sprinkle generously with crumbled Chèvre, Herbs, Salt, and Pepper to taste. Toss together to evenly distribute, and cover pot for 5 minutes. Serve hot! *Image courtesy of https://s-media-cache-ak0.pinimg.com/736x/b2/25/e7/b225e7c36b77b77cccb165bbde9595b8.jpg.
When I think of pesto, a variety of pasta dishes immediately come to mind, but this week, I wanted to push outside the box. This recipe offers a refreshing take on cooking with pesto that embraces all of its delicious qualities while inspiring a new approach, and it includes white beans, which I’m just crazy about. And it provides the perfect opportunity to dig into the delicious pesto in your shares this week, compliments of a Main Street Farms and Crooked Carrot collaboration! Pesto and White Bean Soup Inspired by the Food Network Kitchen Makes 6 servings Ingredients: 2-3 tbsp. Olive Oil 1 small Onion, diced 4-6 cloves of Garlic, sliced 1 bunch Kale, stems removed and leaves torn into chunks – or – 1 bag Baby Spinach pinch of Red Pepper Flakes 2 (15 oz.) cans Cannellini Beans, drained – or 3 cups cooked Cannellini Beans 1 cup Water 3 tbsp. Pesto 2 tbsp. Grated Parmesan 3 cups Chicken Broth 1/2 cup Roasted Red Peppers, diced 1/4 cup Kalamata Olives, chopped (Optional) Salt and Pepper to taste Instructions: Heat oil in stock pot over medium low heat. Sauté Onions until soft and translucent. Add Garlic and Red Pepper Flakes. Sauté until aromatic, about 1-2 minutes. Add Cannellini Beans and Water and simmer until thick, about 8 minutes. Stir in Pesto and Grated Parmesan Add Chicken Broth. Simmer for 15 minutes. Add Kale or Spinach and mix until just begins to wilt the leaves. Stir in Roasted Red Peppers and Olives. Add Salt and Pepper to taste. Serve hot with fresh, crusty bread. Image courtesy of: http://www.foodnetwork.com/recipes/food-network-kitchens/pesto-bean-soup-recipe.html.
Because of its spicy, bitter flavor, arugula packs a bite that people seem to either love or hate. As with many other vegetables, though, a little heat cuts that bitterness right down, leaving a tender, more mellow green in its place. The recipe below can be spiced up by adding any number of extras – tomatoes, bacon, white beans, to name a few – to give it a little more substance. Arugula & Goat Cheese Pasta by Holly Rodricks Makes 3-4 servings. Ingredients: 3/4 lb. medium-sized, textured Pasta (such as fusilli) 2 cups Arugula, washed and shredded 1/2 cup (2 oz.) crumbled Goat Cheese (Again, we highly recommend 2 Kids Goat Farm.) 1/2 small Red Onion (or 1 Shallot), finely diced 2 cloves Garlic, minced 2 tbsp. Olive Oil 1/2 tsp. Salt 1/4 tsp. Black Pepper Optional: pinch of Red Pepper Flakes Instructions: Cook Pasta according to package instructions until al dente. While Pasta is cooking, sauté Onion in oil over medium heat, until translucent. Add Garlic and continue to sauté for 1 minute. Set aside. When Pasta is cooked, reserve 1/4 cup of water. Strain Pasta and pour into large bowl. Add Pasta Water, Arugula and all remaining ingredients to bowl of hot Pasta and toss until evenly mixed. *In season, roast 2 cups of cherry or grape tomatoes and toss in with remaining ingredients, for a tangy twist. Alternatively, add white beans or bacon/pancetta (or both) to add a little more protein to the mix. *Image courtesy of: http://sustainabledad.com/wp-content/uploads/2011/09/pasta_arugula.jpg
Unlike the traditional cabbage varieties most of us are used to preparing in dishes like cole slaw, Bok Choy, or Chinese cabbage has smooth, darker leaves growing out of stems clustered together more like mustard or celery. Gingered Sautéed Bok Choy By Briel Driscoll Serves 2-3. Ingredients: 1 medium Bok Choy or 5 Baby Bok Choy, with stems and greens separated and chopped 1 teaspoon Olive Oil 2 teaspoons fresh Ginger, minced 1/2 teaspoon Braggs Amino Acids or Soy Sauce Freshly ground Black Pepper to taste Instructions: Heat up skillet on medium high. Add Oil, Ginger and Pepper. Sauté for 1 minute. Add chopped stalks of Bok Choy only and saute 2 minutes Add teaspoon of Amino Acids or Soy Sauce and chopped Bok Choy greens. Sauté until greens cook down, about 3 minutes. Serve and enjoy! *Image courtesy of: http://www.finecooking.com/CMS/uploadedImages/Images/Cooking/Articles/Issues_101-110/051105063-01-stir-fried-bok-choy_xlg.jpg