Now and later...

As I was "putting up" (aka canning) some potatoes this morning, I wanted to remind everyone ways to enjoy this summers harvest, in the middle of winter. If you have vacuum seal great, but it's not necessary, good freezer bags are great too!

If you are getting a bunch of onions, buy two...use one, freeze one. Top, peel and cube onions, place in a freezer bag and freeze. No you won't be able to eat slice onions raw, but these work great for roasts, stews, caramelizing for a french onion soup. For the soup I fill my bags with a variety of onions...this makes a great base for french onion soup.

Also greens, buy two ..use one ...blanch and freeze the other. Pre-chop the greens of choice and blanch in simmering water for 3 minutes. Drain well (this helps prevent ice crystals from forming too much). Once cool, throw in bags and freeze.

Zucchini and yellow squash I do two ways: shredded and thickly sliced. The shredded I just freeze in 2 cup portions (good for bread but other things as well). The sliced I blanch for about 2 minutes, again drain well, cool and freeze. I do about 2 squash per bag.

Potatoes freeze very well. I make mashed (or whipped). Using an ice cream scooper I scoop out onto a wax paper lined sheet pan. Allow to cool, then freeze. Once frozen I place in bags. This great for portion control too, but when you have a busy day in mid winter, these make a good meal easy. Also I peel, cube and par-boil potatoes, boil for 2 minutes. (once potatoes are peeled, place in water with ascorbic acid to prevent browning, drain then boil). Drain well, spread out on wax paper line sheet pan, cool then freeze, then bag/freeze. If you freeze the cubes first, it makes it easier to separate amounts when needed. Again great when you need something quick,in a soup  but also make great home fries!

Don't forget green/wax beans and peppers. De-seed the pepper and chop into large pieces. Beans, cut stem end and pull any stringy piece that may be there, blanch for 2 minutes, drain well and cool then freeze. Oh yea and beets (especially now that I have intrigued you with the beet bread!!). Roast, peel and slice. Allow to cool, then place in bags and freeze.

Basil, finely chop basil. Divide among an ice cube tray and add just enough water to cover the basil. Freeze, then pop into a freezer bag. Each cube is about 1 tbsp. (4 tbsp = 1/4 c) Great for risottos, sauce etc. Also make pesto, just don't add the cheese, then freeze. When you defrost add the cheese then!

Kale, blanch for 3-5 minutes in boiling water. Drain and squeeze out excess water. Allow to cool, then bag and freeze. I do mine in about 2 c/bag.

Leeks, trim off upper tough green leaves and trim off root end. Cut in half along the length, loosen the layers. Fill a large bowl or sink with water. Place the leeks in water cut side down. Let stand for 10 minutes or so. Swirl leeks in water, then remove and drain. Slice in about 1/2" slices. I whiz mine in a salad spinner to get xtra water out. Place in ziplock bag and freeze.

Check back often for more tips....

Herb and Walnut Beet Bread

I was smashing up some beets that I was going to use to make pasta when, this idea came to me. I make a winter squash bread, why couldn't I make a beet bread! Of course I had enough smashed beets to do both!

1 C smashed roasted beets, from Old Path,The Farm or Gaia's Breath ***
2 1/2 c unbleached all-purpose flour
1 c whole wheat flour
1 tsp salt
1 tbsp chopped fresh thyme
1 tbsp chopped fresh rosemary
1/2 c toasted chopped walnuts
1 c warm water (about 110 degrees F)
2 1/4 tsp dry active yeast (one packet)
1 tbsp Wild Mountain Apiaries Buckwheat Honey

*** Using one bunch, clean beets and remove tops, leaving about 1". Place in roasting pan, drizzle with oil. Place in a 350 degrees F oven, and roast for about 1 hour, or until a knife inserted receives no resistance. Allow to cool, until you can handle them with getting "hot hands", and peel, cutting off tops and root ends. Allow to cool completely. Place in food processor (or use a potato masher), and whiz into a mash.

In a large mixing bowl, add hot water. Sprinkle yeast over the water, then stir in honey. Let this stand for about 5 minutes. Stir in whole wheat flour, beets and herbs. Let this stand for about 5 minutes. Stir in walnuts

Start stirring AP flour, about 1/2 c at a time (you can do this in a mixer as well). When the dough get thick and harder to stir, turn dough out onto a floured work surface. Continue to add flour, and knead the dough 6-8 minutes or until the dough is smooth and slightly sticky. (should be sticky to touch, but no dough will cling to your hand.) Form into a ball.

Place 2 tbsp oil in a large bowl. Place dough in bowl, rotating to cover with oil. Drape a towel over the bowl. Set aside in a warm area (on top of the refrigerator is a good spot), free from cool drafts. Let rest for 1 1/2 hours.

Pour dough out onto a lightly floured work surface. Deflate, by gently kneading for 1 minute. Divide the dough in half, and roughly shape into rounds. Place on lightly floured surface, cover with a towel and let rest for 10 minutes.

Line a baking sheet with parchment paper, and sprinkle liberally with cornmeal. Knead each portion of dough into a tight ball form, and place on baking sheet. Lightly oil the tops, and place a towel over. Let rest for 45 minutes.

Preheat oven to 400 degrees F. Slash and X on top of bread using a razor or very sharp knife. (just score the surface) Bake for 30-35 minutes at 400 degrees F.

Remove to a cooling rack. Allow to cool before slicing. (if you cut the bread while warm, it will dry the bread out, unless of course you will be serving the entire loaf to be eaten).

This great toasted, or have a grilled feta and basil sandwich, with a salad!

Maple Cream fig cookies (also a creamed maple peach tart)

This pie dough is fairly delicate, but so worth making. The toasted oats bring in a great flavor, and using maple syrup, in place of sugar really rounds out the maple cream cookie. This dough freezes well. Keep this in the back of your mind for when apples arrive, great for apple pies.
But as luck would have it, if you don't like to make pie dough or don't have the time, don't forget that the Foodshed Gaia's Breath offers a wonderful prepared pie dough!!

Maple toasted oat pie dough: (enough for 2 9" shells)

1 1/2 c whole wheat flour
1 c old fashion oats***
1/2 tsp ground cinnamon
1 tsp kosher salt
4 tbsp Mill Hollow Maple syrup
6 tbsp cold  Kriemhild butter, diced
6 tbsp Gaia's Breath lard
1/4 c - 1/2 c ice cold water

*** preheat oven to 350 degrees F. Spread oats out on a baking sheet. Roast for 12 minutes or until lightly colored in oven. Allow to cool completely, then place in a food processor and grind to a fairly fine flour, some larger pieces are ok.

Whisk together, flour, prepared oats, cinnamon and salt. Using a pastry blend (or food processor), blend in butter and lard, until about the size of peas. (in FP about 10 quick pulses). Add water about 2 tbsp at a time, stir with a fork. (FP slowly drizzle in until a ball of dough takes form). When you take a small handful of dough and squeeze, and it stays together that is enough water. Knead to form a smooth ball, about 2-3 minutes. divide in two, and slightly flatten. Wrap with wax paper and refrigerate for 30 minutes.

Maple Cream Fig filling:

1 c chopped dried Turkish figs
1/4 c Mill Hollow Creamed Maple syrup

Soak figs in hot water (the hot water from your faucet will do) for about 5 minutes. Drain well.
Place figs and syrup in a food processor and whiz into a think paste.

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

Take one pie dough disk and roll out to 1/8- 1/4 thickness, on lightly floured work surface, skip this if you are using Gaia's Breath dough. (keep surface lightly floured to prevent sticking).
Using a 3" square (or round) cookie cutter, cut about 24 forms. (amount depends on thickness you rolled out dough).
Place a teaspoon of filling on square, then fold the square over. Press along edge to seal. Place on baking sheet, and repeat until filling is gone. If the dough  cracks on top, or edge, that is okay, the filling will not seep out.

Bake at 400 degrees F for 15-20 minutes. Allow to cool for 1 minute, then remove to a cooling. Cool completely.

Peach Tart:

2 fresh peaches, sliced about 1/4" thick
1/4 c Mill Hollow Creamed Maple syrup
1 9" pie dough

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

Roll out 2nd pie dough into, about 1/4" thick circle. (doesn't have to be exact). Carefully lay this on prepared baking sheet. Place peach slices around center of dough, leaving and 1" or 2" border. Drizzle creame maple syrup, over top. Fold in border, forming a circle, leaving the center open.

Bake at 400 degrees for 20-30 minutes. Allow to cool in tray. Cut into 8 slices, serve with a drizzle of Maple Hill Creamery maple yogurt. (I add fresh chopped cherries)

2 Meal Veal

As we all get busy it is good to have recipes that are healthy, tasty and provided from local farms. I am one that, if I am already cooking, why not do a little more to use later in the week, especially when I know it is a crazy week coming! Eating this way just takes a little planning, and you can have quick-meals. Oh yea and each meat portion of the meal is about $3/pp !!

1 pkg Gaia's Breath ground veal, thawed
1 pkg Wintergrass ground pork, thawed
2 tsp salt
1/2 tsp ground nutmeg
3/4 tsp ground cardamom (look for this in the organic section of a grocer, or at a co-op)
1 tsp. fresh ground black pepper
2 farm fresh eggs (take your pick from the shed, they all terrific!)
1/2 c Maple Hill Creamery plain yogurt
4-5 slices of Cinnamon-raisin bread

Cube bread, then whiz in a food processor until fine crumbed. (use caution not to over whiz, it will get clumpy). This should yield about 2-2 1/2 c, set aside.
In a large mixing bowl place veal, pork, salt, nutmeg, cardamom, pepper. Beat together eggs and yogurt, pour over meat. Sprinkle about 2 c of bread crumbs, and toss together, adding remaining bread crumbs, just until the mixture with hold shape when squeezed. Cover with wrap and refrigerate for at least 1 hour, but up to 8 hours.

Veal Meal # 1: (serves 6)

Using an 1/2 c measuring cup, measure out 6 scoops. This about 5 oz, once cooked it will be about a 4 oz serving. Form each into a patty, let rest at room temperature for about 30 minutes. Meanwhile preheat grill and prepare your side dishes. I served this with rainbow Swiss chard and potato sticks.
Grill for 4-5 minutes per side over med/low heat. (remember always preheat on high, then when you add meat, adjust to med/low)

Veal Meal #2 (serves 6)
With remaining veal mixture, using a 1" cookie scoop (can use a teaspoon from your silverware also). Scoop and form about 36 meatballs (each serving gets 4). In a large skillet, heat about 1 tbsp olive oil, fry off meatballs over med heat, until browned on all sides (about 5-6 minutes total). Allow to cool and store in an airtight container in the refrigerator.
When ready to use:
Bring meatballs to room temperature while you are cooking the sauce and pasta of choice.
Prepare your favorite pasta (I made a lemon parsley pasta)

Sauce:
2 The Farm B/B fennel head, thinly sliced (you can do this ahead of time, just keep in a container in the frig)
2 tbsp Kriemhild butter
2 tbsp olive oil
pinch of nutmeg
fresh ground black pepper
2 tbsp flour
2 c whole milk
3/4 c grated Jones Family Farm Caldwell goat cheese

In a large skillet heat oil and butter. Add in fennel and saute, letting it take on some color. Sprinkle flour over, and cook for 1-2 minutes. Turn heat to high and whisk in 1 1/2 c milk, bring to a boil, stirring constantly, reduce heat to a simmer. Stir in nutmeg, pepper and cheese, adding more milk if it needs to be thinned. Add in meatballs, simmer to reheat, about 20 minutes or so(keep milk handy, as it reduces you may want to add a little milk at a time).
Pour over pasta toss to combine.

Grilled Goat Ribs

I discovered goat meat last year, and what a find it was!! I know it has been compared to a milder lamb taste, my mother thinks it is closer to a veal taste. I agree with both, but also it has it's own unique flavor. I have to admit, I was a little selfish last year, I only shared one or two meals, it was so good, my husband I used it as our "special" night dinner!! This year I promise to be better!!

1 Jones Family Farm Goat Ribs
4 tbsp Zatar
3 tbsp olive oil


Mix the zatar with the oil, to get a nice paste. Place ribs in a dish, rub paste all over, massaging it well. (ladies you know I think if there is another life after this, I would mind being a good piece of meat to massaged!! ha ha) Marinade for 4 hours if time permits, but at least 1 hour. Allow this to come to room temperature for at 30 minutes before grilling.

Preheat grill to high heat. Turn off middle burner, and place ribs over this section. Turn other two burners to med/low (you want to maintain about 250-300 degree F temp.) You want the fat layer up, this helps keep the meat moist and tender. Allow to grill for 2 - 21/2 hours. Let rest for 10-15 minutes before carving.

Zatar

I am not sure how authentic this is, but it is my version of a wonderful middle eastern spice mixture! If you can't find the sumac, just omit. But if you can it is a great addition to your spice rack. It is a tart taste that is often used in middle eastern cooking, it has a very unique taste that I just love! I wanted to post this so when you see Zatar in my recipes you will be able to use what I do. This will last up to 6 months in a well sealed jar, in a cool dark place.

1/4 c Sumac powder
3 tbsp dried thyme
2 tbsp toasted sesame seeds
2 tbsp dried marjoram
2 1/2 tbsp dried oregano
2 tsp salt

Toast sesame seeds in a dry skillet over med/low heat, just until you can smell the scent of nutty/sesame. Keep an on this, the minute you turn away, it won't take long to burn! (yup learned that from experience haha). Allow to cool.
Place the sesame seeds in a mortar/pestle, grind the seeds to a medium consistency. (leave some whole, you don't want powder). Add in remaining herbs, and give a good crushing.
Store in a jar for up to 6 months in a dark cool spot.

Potato Wedges

What a joy it is to work with farm fresh potatoes! They crisp nicely, yet retain a soft middle...mm mm...just can't get that from the store!!

8 slice of bacon (take your pick of Mountain View, Wintergrass or Sweetgrass all equally great !!)
4 The Farm  B/B new potatoes
2 tbsp fresh Thyme, chopped
3/4 c shredded Mountain View Colby
Fresh ground Black pepper

Preheat oven to 400 degrees F. (this works great on a grill too)

Cut bacon into 1" pieces, render over medium heat in a large cast iron pan. (if you are doing this on the grill, place pan over one burner over high heat). Render until just crisp and the fat has been released. (this may take slightly longer on the grill, maybe 2-3 minutes more).
Meanwhile, cut potatoes into 8 wedges each.
When bacon is crisped, add in potato wedges, thyme and pepper. Toss to coat carefully. Place in oven for 40 minutes, stirring carefully every 10 minutes or so. (do the same on the grill). Potatoes are done when nicely golden and crisp.Remove from heat, sprinkle Colby cheese over top. Add black pepper to taste.

Cipollini dip/spread

1 bunch of The Farms Cipollini onions, diced
2c  Jones Family Farm cream cheese, at room temperature
2 tbsp olive oil
1/4 -12/ tsp cayenne pepper
pinch of salt
1 tsp fresh ground black pepper
1 tbsp Wild Apiaries Buckwheat honey

In a large skillet heat oil over med high heat. Add in onions , season with a pinch of salt, peppers and honey. Let onions saute for 15-20 over med/low heat to caramelized nicely. When done, remove from heat and allow to cool.
Once the onions are cool, place cream cheese in a large mixing and beat for 2 minutes on high, until light and fluffy. Fold in onions. Store in refrigerator for up to a week.
Serve as a veggie dip, or spread on a grilled burger or hot dog, add to greens for a creamy/onion flavor  and stir in with some scrambled eggs, a bagel ....

Canadian Ham Breakfast

4 slices Mountain View Dairy Canadian Ham
2 large green tomatoes (can use a firm red tomato as well)
4 eggs
1 c unbleached all-purpose flour
kosher or sea salt and fresh ground black pepper
1 c cornmeal   
1 tsp paprika
1/2 tsp cayenne pepper, optional
2 eggs
2 tbsp milk
lard for frying
**optional sauce

Place a cooling rack over a baking sheet, then slice tomatoes about 1/2" thick, place on cooling rack.(depending on tomato size, you may have more then four slices or you may need 3 tomatoes fried). Sprinkle each tomato with salt and let rest for 15 minutes.

Set up your breading station, tray one: flour seasoned with s/p, tray two: 2 eggs beaten with 2 tbsp milk and tray three: cornmeal seasoned with s/p, paprika and optional cayenne.

Preheat lard for frying, in a separate skillet start to brown off the ham. (depending on skillet size, do this in batches so the ham can get crispy, then remove to a plate and tent with foil to keep warm).

Taking one tomato slice at a time, dredge in flour, then dip in egg and the dredge in cornmeal. Return to rack, and repeat with remaining tomato slices.

Fry tomato in lard for about 3-4 minutes per side, over med/high heat or until golden and crisp. Remove to a cooling rack. (you could place on paper towels, but the rack helps retain the nice crisp breading).

Fry remaining eggs, (poached would be nice also) season each with s/p.

Place a slice of ham on each plate, top with tomato and then a fried egg.

**I made a yogurt basil/garlic sauce. 1/2 c plain Maple Hill Creamery plain yogurt, 1/4c chopped fresh basil and 1 garlic clove minced. S/P to taste.

Mizuna Pesto

1 c fresh basil, packed
1 c Gaias breath Mizuna, packed
1/2 c toasted slivered almonds
juice and zest of 1 lemon
2 The Farm garlic cloves, mashed
1/2  c olive oil
1/2 c fine grated Dutch girl winter '10 goat cheese

Place basil, mizuna, almonds, zest and juice in a blender or food processor. Process finely. Stop machine and scrap down sides, then with machine running drizzle in oil, stop and scrap down sides. Add cheese, and blend for 10 seconds to combine.

Toss with wheat berries, pasta, use as a marinade for chicken or pork, add to ground turkey and make burgers....

Yogurt, fresh berries and maple granola

So easy but so delish! Great for a dessert, breakfast or snack.

1 - 6 oz Maple Hill Creamery Simply Greek yogurt, flavor of choice
1/2 c of fresh berries (they just had some great organic blueberries at the shed)
1/4 c Health Now 4 You Maple granola

Yes get a nice glass, you deserve that extra special touch !
Pour 1/2 yogurt in glass, top with berries, pour remaining yogurt over top, sprinkle with granola.
Sit back, relax and enjoy!

Buckwheat Honey-ginger Baby Carrots

I love the earthiness that the buckwheat honey brings to this side dish. As you eat these carrots, you taste each individual ingredient and then they blend together beautifully.

1 bunch of The Farm B/B baby carrots
3 tbsp Kriemhild butter, divided 2/1
3 tbsp Wild Mountain Apiaries Buckwheat honey, divided 2/1
2 tbsp fresh grated ginger
1/2 -3/4 c water

Rinse carrots, remove most or all of tops (your choice) and just the stringy end piece, pat dry.
In a large skillet, melt 2 tbsp butter over med/high heat, just letting start to brown. Add in carrots, ginger and  2 tbsp honey. Tossing to combine, slowly add in about 1/2 c water, bring to a boil, then reduce heat to med/low. Let simmer, tossing occasionally.
Let reduce to a nice thick glaze, about 15-20 minutes, adding remaining water as needed, to prevent burning.
Remove from heat add in remaining butter and honey, tossing to coat.

Stuffed grilled zucchini

4 med sized zucchini
1 c Old Goats Violets med salsa (spikes hot is good too!!)
1/2 c water
1 c rinsed and drained quinoa
1 lb Wintergrass ground pork
3/4 c Krugerrand original rand, fine grated
s/p
olive oil


In a medium sauce pan, bring water and salsa to a boil. Add in quinoa, reduce heat, cover and simmer for 12-20 minutes. Remove from and let stand until ready to use.

In large skillet, brown off ground pork, breaking into small pieces. Season with salt and pepper. Remove from heat and stir in quinoa mixture.

Preheat grill.

Cut top and bottoms off of zucchini. Slice down the middle lengthwise. Using a teaspoon, scrap out center (add this to quinoa mixture). Brush with olive oil. Place cut side down on grill, grill for 5-7 minutes. Remove from grill and place in a aluminum (or a pan that is dedicated to grilling), cut side up. Divide the quinoa mix evenly in zucchini. Sprinkle with cheese. Add about 1/4c water to pan. Place on grill over med/low flame, close lid and grill for 15-20 or until zucchini is just fork tender.

Sweet Pea Pesto

1 3/4 c fresh sweet peas, blanched (cooled)
1/2 c Jones family farm Caldwell or Dutch girl winter vintage hard goat cheese
1/2 c toasted pine nuts, walnuts or pecan (cooled)
1/8 c rosemary/thyme olive oil**
1/8 c olive oil
s/p to taste

**if you don't have rosemary/thyme oil, use 1/4 c olive in total and add 1/2 tsp of each finely chopped fresh rosemary and thyme.

Toss all of the ingredients in a food processor except oil. Puree, I like mine a little on the chunky side. Scrap down sides. With processor running slowly drizzle in oil.

Serve on toasted baguette,toss with pasta and shrimp, add in a risotto etc.

Store in an airtight container, with a layer of olive oil over top or a sheet of wax paper over top, in refrigerator.

Mashi Honey Oat Squares

2/3 c whole milk
1 tub of Kriemhild butter, at room temperature
16 oz Wild Mountain Apiaries Honey
1 c Health now 4 you, Cinnamon Peanut Butter
2 tsp vanilla
1 c cocoa powder **
6 c oats
1 c organic coconut
1 c organic dates, finely chopped

Line a jelly roll pan (11"x7") with foil. Butter well and set aside.

**At my local co-op I buy black cocoa powder, that I mix together with equal parts baking cocoa. I use this in any recipe that calls for baking cocoa. This is what gives my cocoa recipes that deep chocolate color and flavor. I have made these with just plain ole cocoa powder and they equally as delish.

In a large bowl mix oats, coconut, dates and cocoa powder together well; set aside

In a sauce pan bring honey, butter and milk to a boil. Boil for 3 minutes. Remove from heat stir in peanut butter and vanilla. Pour this over the oat mixture. Stirring well to combine.

Spread this mixture in prepared pan, taking a piece of wax-paper (or parchment) firmly press the mixture down and pat out evenly. Allow to cool to room temperature, then refrigerate for several hours or overnight.

Cut into desired size squares. (I cut mine roughly 1"x2"). Store in a airtight container, (with wax paper between layers to prevent sticking) in the refrigerator.

Shiitake and Fetticuni

2 pkg Fruit of the Fungi shiitakes, thinly sliced***
1 c shiitake stock **
2 cloves garlic, minced
1 walla walla, diced
1/2 c  Sweetgrass bacon ends, diced
2 tsp fresh rosemary, finely chopped
1 tsp fresh thyme, finely chopped
1 lb fettuccine

2/3 c Krugerrand hard cheese (or Jones Family Caldwell) finely grated
1/2 c chopped fresh parsley
kosher salt
fresh ground black pepper
1 3 oz pkg of Health Now 4 You sunflower flax and sun dried tomato crackers

Cook pasta according package directions. (reserve some cooking water)

**mushroom stock, 2 tbsp Fruit of Fungi mushroom powder to 1 c boiling water. Stir to dissolve; set aside until needed.
***remove stems, but place in a freezer bag and freeze until you make stock.

In a large skillet rendered bacon bits until golden and crisp. Remove bits to drain on a towel. Add onion and garlic, saute for 1 minute. Add in sliced mushrooms, rosemary and thyme. Saute for additional 2-3 minutes or until mushrooms just take on color. Add stock, bring to a boil and continue to boil to reduce sauce by half. Add in cooked pasta, tossing to coat. Remove from heat, add in cheese, bacon bits and parsley, toss to combine well. (if dry add a little pasta water).

Place in serving dish, coarsely crush Sunflower flax-sun dried tomato crackers over top.

One London Broil 3 ways (feeding 4 each time)

I have lots of people ask how I afford to shop at THE FOODSHED, being everything is grass fed, organic etc. Well it is simple, dollar for dollar their prices are typically no more then a quality grocery store. "So if  the cost of food is the same, why go there?" Would be the next question, my answer, I love food that tastes as it should, keeping money locally, knowing where my food comes from, if I have a question these hard-working farmers will answer directly. Sounds like good quality customer service, oh yeah did I mention Shalumis and her band of merry volunteers? Service with a smile, some chatting and genuine concern that you are pleased with your purchase. Life is good...

Grilled London Broil

1 3 (ish) lb Sunnybrook Farm London Broil
Kosher salt
Ground Black Pepper

Preheat grill on high. Season both sides of roast liberally with salt and pepper.
Place roast on grill,  reduce heat to med/low close lid, do not move for 6-8 minutes. (if you try to move or turn it too soon, it will tear the meat). Flip roast and grill for an additional 6-8 minutes or an internal temperature of 140-145 degrees F (or your desired doneness). Remove to a cutting board, tent with foil and rest for 10 minutes.

Meal #1: Salad for 4

16 slices of grilled London broil, sliced thinly on a bias
1 red or green lettuce head, chopped and divided evenly among 4 dinner plates
1 c cooked red kidney beans
2-3 tbsp olive oil
1/2 tsp ground cumin
1/2 tsp ground curry
1/4 tsp cayenne (optional)
4 oz Jones family feta or Mountain view feta cheese, crumbled
4 hard boiled eggs
Dressing of choice

While meat is resting, in a skillet heat oil over med/high heat. Add kidney beans and spices. Stir to combine. Continue to cook until beans take on a crispness, 4-6 minutes, stirring to prevent burning.
Meanwhile, place for slices of meat on each bed of lettuce, cut eggs into quarters, and place 4 quarters on each plate. Sprinkle each salad with 1 oz feta, when beans are crisp, divide evenly among each salad. Serve with dressing of choice.

Meal # 2: Grilled Steak and cheese Sandwich

1 12" french baguette, split in half
olive oil
salt
gr. black pepper
16 thinly sliced London broil, at room temperature
1 6-oz Maple hill creamery simply Greek yogurt
2 tbsp fresh grated horseradish
1 c grated Mountain view Mountaineer cheese

Drizzle olive oil over each half of bread. Season with s/p. Grill (broil or toast)cut side down until nicely crisp and golden, about 2 minutes. Flip to grill top. On cut half arrange meat evenly across, sprinkle with cheese, close lid of grill, let cheese just melt. Remove from grill, drizzle with horseradish yogurt, cover with top half. Cut evenly into 4 sandwiches.

Meal # 3 London Broil Breakfast skillet

3 potatoes, diced into 1" cubes
1 walla walla onion, diced
1 clove of garlic
2-3 tbsp leaf lard (Gaia's breath or your own rendered)
remaining London broil, diced finely
kosher salt
black pepper
4 eggs
pinch of Hungarian paprika

In a large cast iron skillet over med/high, melt lard. Add in onion, garlic, saute for 1-2 minutes. Add in potatoes. Season with salt and pepper. Let potatoes fry until just golden, then add in diced London broil. Stirring to combine, continues to cook for and additional 5-10 minutes. Carefully crack one egg at a time, and place evenly over potatoes. Cover and let cook for about 10-12 minutes, or until eggs are just set, sprinkle with paprika. Divide among for plates. (I like mine with some hot sauce, or spicy tomato jam.)

Dutch Girl Crisps and shrimp salad

1/2 c Dutch Girl winter 09 hard goat cheese, finely grated
1/4 tsp black pepper

12 large raw shrimp, peeled and devined
kosher salt
black pepper
2 tbs olive oil

4 c of arugala, baby spinach or salad mix of choice
4 tbs olive oil
juice and zest of half a lemon

Preheat oven to 400 degrees F. Line a baking sheet with parchment (or a silpat).
Place 2 tbs in four piles on sheet, at least 2" apart. Spread out into a 3" circle (I traced out circles on the back side of the parchment) evenly. Bake in oven for 5-ish minutes. Start checking after 3 minutes.(every oven is different). You want them slighly golden. Allow to cool on tray. Then carefully lift with spatula to place on salad.

Season shrimp with salt and pepper. Saute in olive oil over med/high heat. Turn when you see the shrimp turning pink, and just starting to curl. Continue to cook. About 2 1/2 minutes per side.

Place greens of choice in a bowl. Whisk together the oil and lemon juice. Drizzle over greens, just to coat tossing well. Divide onto 4 salad plates, top with 3 shrimp each, sprinkle with zest and place one cheese crisps on each salad.

Zucchini Feta pancake

1 Zucchini, grated
1 tsp kosher salt
2 oz Jones Family Farm  or Mountain View Feta, crumbled
2 tbs unbleached all-purpose flour
1 farm fresh egg (we have great choices: sweetgrass, jones family, berry hill, the farm, wintergrass)
1/2 tsp black pepper
lard for frying

Place grated zucchini in a sieve, sprinkle salt over and let stand to drain for about 30 minutes.
Squeeze excess water from zucchini, place in a bowl. Stir in egg and pepper. Sprinkle 1 tbs flour over zucchini, stir to combine. Add remaining flour, if mixture is to moist. Fold in feta cheese.

Heat a cast iron pan over med heat, melt about 2 tbs lard. Using a 1/4 cup, scoop the mixture in to fry pan. (can make smaller, using 1/8 cup. This size is great for an appetizer). Let fry on each side until golden and crisp, about 3-5 minutes per side.

I dolloped mine with a spicy tomato jam, and a drizzle of plain yogurt. I like these best at room temperature.

Carrot Salad

3 large carrots, grated
1/2 c Maple Hill Creamery Lemon yogurt
1 tbs Wild Mountain Apiaries Honey
1 garlic clove, minced
1 lg scallion (spring onion), chopped
1 c cooked wheat berries
1/2 c dried cranberries
1/2 tsp kosher salt
1/4 tsp black pepper

Stir together the yogurt, honey, garlic, salt, pepper and onion. In a medium bowl toss carrots, wheat berries and cranberries to mix well. Pour dressing over, stir to combine. Refrigerate for a couple hours.

Grilled Honey-sage Ham steak

1 1-lb Sweetgrass Pork Ham steak
4 tbs Wild Mountain Apiaries Honey
4 tbs fresh sage, finely chopped
2 tbs oil
1/4 tsp ground black pepper


Preheat grill to high. Stir together honey,oil, sage and black pepper.
Grill ham for ten minutes on med/low, rotating after 5 minute, to get nice grill hash marks. Flip to other side, and brush honey on top. Grill for another 10 minutes, rotating after 5 minutes or until internal temperature is 160 F.

Fennel Salad

2 bulbs of The Farm b/b fennel **
4 oz Jones Family Farm Feta salad mix
3tbs olive oil
1 tbs fresh lemon juice
salt and pepper

Remove leafy top of fennel bulbs. Cut each bulb in half, remove core. Slice thinly, place on a platter. Sprinkle feta salad mix over evenly over fennel. Whisk lemon juice, olive oil, salt and pepper together. Drizzle over salad.

** Don't throw out those tops of the fennel, use the leafy green part as garnish for a little extra licorice flavor, use when making salad dressings, or stick in a freezer bag and use when making stock.

Samatra coffee smoothie

1/2 c Utica Coffee Roasting Sumatra coffee, cooled **
1 c Maple Hill Creamery vanilla cream line yogurt
1 banana, peeled and sliced into large chunks
2 tbs Wild Mountain Apiaries Honey

**When you have left over coffee, pour it into ice cube trays. Freeze, then dump into freezer bags to have on hand for a variety of uses. 8 cubes will equal about 1/2 c.

Place banana in freezer for about 30 minutes. Then place all ingredients in a blender and blend until smooth. Serve well chilled. (if you are not using coffee cubes, add about 4-6 ice cubes)
Can divide this into 4 dessert glass and top with fresh whipped cream for an after dinner coffee.

Mixed Cheese, lamb chirizo and lentil stuffed lettuce leaves

1 1/2 c grated Krugerrand Mix cheese, grated
1 lb Sweetgrass lamb chorizo
2 lg scallion, finely chopped
3 garlic cloves, minced
4 c crushed tomatoes (preferably home canned)
2 c brown lentils
2-3 tbs oil
1 head of red or green lettuce
Greek yogurt
extra mix cheese
extra chopped scallions

Remove casing from chorizo. Heat 2 tbs oil in a dutch oven over medium heat. Add in chorizo, cook until brown and chopped into small pieces, about 5-7 minutes. Remove to a plate;set aside. Add 1 tbs oil, saute scallion and garlic until soft, about 2-3 minutes. Return the chirizo to pan, add crushed tomatoes, bring to a boil. Add in lentils, stir return to a boil. Reduce heat to a simmer, cover. Cook for 45minutes-1 hour, or until lentils are soft, but not mushy. When done remove from heat and stir in Krugerrand mix cheese.
While lentils are cooking, remove the core from the head of lettuce, separate leaves. Fill a sink with cold water,enough to allow lettuce to float well. Place lettuce in water, swirl around, then let stand for about 5 minutes, dirt with float to bottom of sink. Remove lettuce, and pat dry with a kitchen towel.
Remove the hard core sections, but leave as much as possible of the leaf intact.
Place about 1 tbsp of lentil mix in leaves, top with yogurt, more cheese, scallion and roll up.

Roasted Radish with tops

2 bunch of radish, with tops
2 tbs olive oil
1/2 tsp kosher salt
1/4 tsp ground black pepper
1 tsp balsamic vinegar

Cut tops off of radish, rinse and dry well. Roughly chop;place in a large bowl. Rinse radishes, cut off root end. Cut in half or quarter if large, add to tops. Drizzle with oil, season with salt and pepper. Spread out on a shallow baking sheet, roast in a 400 degree F oven for about 20-30 minutes**. Remove from oven and drizzle with vinegar. Serve warm.

**If you're grilling, place in a aluminum tray and place along side whatever you are grilling, tossing to prevent burning, occasionally.

Pork Rib Roast

1 Sweetgrass Pork Rib Roast
4 tbs. Old Goat lake Placid Spice

Place the pork in a glass dish, 13x9 size, or one that will hold the roast well. Rub the 4 tbs of spice into pork well. Cover with wrap, and marinade in the refrigerator for up to 2 days

Remove roast from the refrigerator, about 40 minutes before grilling (or roasting). Preheat grill to high. Wrap bone tips in foil, to help prevent burning. Place in grill, sear for about 10 minutes each side. If your grill has 3 burners, turn off middle flame, and place pork over this section. Turn outer 2 burners to med/low (325-350 degrees F).

Roast for 25 min/lb or until a thermometer reads 160 degrees F internal temperature. Remove to a platter, cover with foil and allow to rest for 15-20 minutes before cutting.