Sausage, peppers and onions… Yes please! This is one of my favorite quick meals to whip up, especially when I have some good quality ground andouille on hand. If you’re local to the area, check out Heritage Meats here in Rochester, WA. It’s well worth the trip and their sausage and meat selection is phenomenal (plus it pastured and humanly raised which is a bonus for me and my family). Paired with some local produce and voilà! You have a pretty epic farm to table meal.
The Cajun spice I use in this recipe is homemade, but you can use store bought if you prefer. Just be mindful of the salt content when adding additional salt or using it with a broth that’s already seasoned. Sometimes you end up with something very spicy AND salty if you’re not careful. Cajun spice is fairly easy to prepare, please check out this recipe – it’s pretty similar to what I use but I do prefer to omit the salt and add more cayenne. As far as the salt, I prefer to add to each dish depending on what I’m cooking and the broth that is used. As for the pasta, I find that anything works – I prefer a good quality spaghetti noodle, linguini or rotini. Happy cooking!
Cook Pasta according to the directions on the package (Al DENTE please!) - Drain, toss with a little olive oil and set aside.
In a heavy bottomed pot over medium heat 1 tablespoon of olive oil and your ground sausage. Cook until well browned.
Add onions and peppers and cook for about 5 minutes. Towards the end, toss in your garlic and cook for about 1 minute (be sure to not burn the garlic). Remove from heat and place mixture in a bowl and set aside. This keeps the onions and peppers from becoming too mushy while you reduce the sauce in the next steps below.
Return the pan to medium head and add white wine and chicken broth. Cook for about 20 minutes until sauce has reduced by half.
Add cream, butter, cajun seasoning, chopped tomatoes, pepper and salt to taste. Cook for another 2-3 minutes allowing the sauce to thicken.
Toss in your pasta, sausage and pepper mixture and parsley. Toss well to combine and remove from heat.
Serve and enjoy!
A great alternative to potato gratin (and all of the carbs that goes along with it). I usually make my gratin with potatoes but having a diabetic father-in-law requires a little tweeking of some of my recipes. This recipe is a great lower carb alternative and is still quite decadent! I topped it off with a little bit of the Black Sheep Creamery cheese that was included in the most recent farm share but can be swapped out with an aged manchego or romano cheese. The caramelizing of the leeks and shallots add a wonderful depth of flavor to the dish. Enjoy!
A traditional Irish recipe! Traditionally served with Kale or Cabbage. Our version uses kale and caramelized leeks instead of scallions. Did you know there is also a song about this dish?
Did you ever eat colcannon, Made with lovely pickled cream With the greens & scallions mingled Like a picture in a dream Did you ever make a hole on top To hold the melting flake Or the creamy flavored butter That your mother used to make
Put the potatoes and rutabaga in a medium stock pot and cover with cold water by at least a couple inches. Boil until the potatoes are fork tender (15 to 20 minutes). Drain in a colander.
In a medium skillet over medium heat, add olive oil and chopped leeks. Stir frequently and continue to cook until your leeks become golden. (10-15 minutes)
Once your leeks are golden, reduce heat to low. Add chopped kale and 1/2 cup of butter. Cook until kale has wilted.
Return the cooked potatoes and rutabaga to the stove over medium heat in your stock pot. Mash with a potato masher and add 1/2 cup of butter. Add 1 cup of heavy cream and stir until well incorporated.
Fold in your kale, leek and butter mixture into the potatoes. If your potatoes seem a little too think, add a little whole milk to thin them out to your desired consistency. Add salt to taste, garnish with chopped parsley and serve.
This is one of those simple soups to make. All it really takes is throwing a few root veggies in a pot, cooking them down and tossing it all into blender and hitting puree. It’s yuumy, comforting, creamy and healthy! Blended soups are one of my favorites since they don’t require too much work, just a trusty blender. This recipe can be kept vegan by omitting the heavy cream and I find it to be just as delicious without it. Another variation to the truffle oil is adding a few drops of chili oil instead. I didn’t have any truffle oil on hand when I made this (which I normally use as a finishing touch) but the use of a little spicy chili oil made for a great alternative.
In a large pot, add olive oil and melt your butter.
Add your chopped leeks to the pot and cook on medium-low for about 10 minutes. When your leeks begin to soften up, add your garlic and cook for another 2-3 minutes until fragrant.
Add your vegetable stock, celery root, apples and potato. Reduce heat, cover and allow to simmer for about 45 minutes until all of the veggies are soft.
Add fresh thyme, nutmeg and white pepper. Remove from heat and puree using a hand mixer or you can use a blender (puree in small batches) until creamy and smooth.
Add your heavy cream (optional) or if you want to keep this vegan, you can not add it all or or use almond or coconut milk as a substitute. If your soup is too thick, it can be thinned out with a little additional water.
Return to low heat to bring the soup back up to temperature. Add salt to taste.
Serve with minced celery leaves and a few drops of chili oil.
When I saw the yellow chard in my CSA box this week, I immediately thought of soup. Everyone in my house has been sick except for me (knock on wood) so making a quick soup sounded like a good idea. This soup can be made spicy or mild but I do implore the use of some quality spicy Italian sausage. If you’re a local here in western Washington, I suggest using some sausage from Heritage Meat here in Rochester or at your local Co-Op. I absolutely LOVE their seasoning and it works great in this soup (and my Mother-in-law’s famous meatballs)
The soup is reminiscent of a soup that shall remain nameless from Olive Garden but with a few more ingredients and some home cooked lovin’. The zucchini from this week’s box made a nice final addition to the recipe! Enjoy!
In a large stockpot, brown your sausage and onions over medium heat.
Once your sausage is brown and your onions have cooked, add the garlic and cook for about 2 minutes. Deglaze the pan with the white wine and scape up any little bits that are stuck to the pan.
Add chicken broth, the minced and roasted red bell pepper, potatoes, thyme, red pepper flakes and pepper. Cover and reduce heat to low. Cook for about 10 minutes or until your potatoes are FIRM but cooked.
Once your potatoes are firm (but cooked) add your heavy cream, swiss chard and zucchini. Now, cook the soup for another minute or two. I prefer my zucchini pretty firm so I like to add them at the very end with the chard and cream. If you like them softer, add them a little sooner!
Add salt to taste (if needed). I generally do not need salt, it all depends on the broth you used in the soup!
Chop your asparagus into 1" pieces, removing the woody ends. Clean and slice your leeks. Set aside.
Add the macaroni to 6 quarts of boiling salted water (about 3 tablespoons of sea salt) and cook just below the recommended time on the instructions to your pasta. We want it to be on the verge of al dente since your pasta will continue to be cooked in the oven. Generally allow 1 minute below the recommended cook time. Drain and set aside.
In a small saucepan heat the milk on low. Do not allow to boil.
In a saute pan on medium heat, add the bacon. Render the fat and cook until crispy. Remove the bacon and place on a paper towel to absorb some of the oil. You should have around 2 tablespoons of bacon fat left over depending on the quality of your bacon. If it seems a little short, add a little extra butter later to make up for it AFTER the next step. If it seems like you have too much, just pour some of the fat off.
Add the sliced leak and cook in the bacon fat for around 5 minutes on medium heat. Once your leek has cooked down, add your butter and whisk in the flour and cook for about 2 minutes, stirring constantly to keep lumps from forming.
Add the milk and whisk it into the butter and flour mixture. Continue to whisk vigorously, and cook until the mixture is nice and smooth. Stir in the 4 cups of the cheese and continue to cook and stir to melt the cheese. Season with salt and pepper.
In a large baking pan, add pasta, cheese sauce and asparagus and mix together. Top with 1 cup of shredded cheese. Place in the oven for 35 minutes. Remove from oven and top with cooked bacon. Serve and enjoy!
As you can tell, I have a surplus of leeks! Not that I’m complaining, I mean… I LOVE LEEKS. This recipe included the spinach from your recent CSA box as well as those leeks (of course). In order to make the quiche, we needed cheese. The fresh rosemary garlic sheep cheese from Black Sheep Creamery was a perfect match for this little dish. Who says real men don’t eat quiche?
Place pie crust on a baking sheet and bake until golden, about 15 minutes. Set crust aside and reduce the oven temperature to 375°F.
In a small pan, heat butter and chopped leaks over low/medium heat for 10 minutes, until golden brown. Set aside.
In a large bowl, whisk together eggs, milk, cream, salt, pepper and cooked leeks.
Spread spinach in bottom of crust and dot with sheep cheese. (we used Black Sheep's Rosemary Garlic Cheese but you can substitute goat cheese) Pour egg mixture on top and bake until poofed in the center and lightly browned. This should take 40 to 50 minutes.
Set aside to cool until warm or serve at room temperature.
French Toast is not actually French by any means. The recipe for fried bread soaked in a mixture of milk and eggs predates France itself and was created by the Romans sometime in the 5th century AD. The next time you see French Toast on a menu of a fancy French brunch cafe, stand up and yell shenanigans! Now that we’ve had our little history lesson for the day, lets get on with the recipe.
In a medium pan, heat butter and syrup on medium heat. Add pears and cook for about 10 minutes. I prefer my pears to be firm but you can always cook them a little longer. Remove from heat and allow to cool while you prepare your toast.
Preheat oven to 375 degrees.
Whisk together eggs, cream, milk, almond extract, spices and the liquor and pour into a shallow container such as a casserole dish. Dip bread in egg mixture and allow to soak for about 3 minutes on each side.
In a large skillet, melt butter over medium heat. Fry slices in batches until golden brown, then flip to cook the other side. Place bread onto a large cookie sheet and finish baking them in the oven for about 10 minutes. The toast should rise slightly.
In a cold stainless steel bowl, beat cream cheese, heavy cream, sugar and vanilla on high until thickened and set aside.
Serve your French Toast topped with pears, whipped topping, maple butter (from the pear pan) and sliced almonds. Enjoy!
Sorry for not including the almonds in the photo. I didn't have my coffee this morning and forgot to add them before the display platter was eaten by my husband.
Sunchokes. Also knows as a Jerusalem Artichoke which is certainly not an artichoke nor is it from Jerusalem. Makes total sense right? Sunchokes are these strange little tubers that originate form North America and was cultivated by the Native Americans. The plant was discovered as early as 1603, when Samuel de Champlain (the same guy Lake Champlain is named after) described the root to taste like an artichoke, purportedly starting the naming confusion that has haunted the vegetable since its debut. To add to the linguistic chaos, they’re known as topinambour in Europe (which was a mispronunciation of an indigenous Brazilian tribe that was brought to France for reasons that I probably shouldn’t mention). In the 1960’s, a few marketing wizards thought it would be in the best interest of the foodie community to rename them. Hence the birth of the modern sunchoke. Now that we’ve gotten through the glorious introduction of this weird little tasty vegetable we can get onto the recipe.
In your recent Winter CSA share we included some potatoes, leeks, sunchokes and kale which I’ve used in the recipe below. I have to admit that I’ve never eaten a sunchoke prior to yesterday but was up to the challenge of pulling a recipe out of my little bag of tricks. I was trying to not make another soup for you but with the recent cold weather and frosty Washington mornings, I was craving soup. I’ve also included a little recipe for a Kale and Hazelnut Pesto that works quite well with the nutty characteristic of the sunchokes. I threw a little on top with a tiny bit of black truffle olive oil. The end result was quite tasty.
Scrub and cut sunchokes into 1 inch thick slices leaving the peel on. On a baking sheet, arrange the sunchokes on parchment paper. Drizzle with olive oil, and roast at 350° for 35-45 minutes, until fully tender.
Remove the outer layer and cut your leeks in half, lengthwise. Rinse each of them by pulling apart all of the layers under cold water. Cut your leeks into into 1/2 inch pieces.
Peel and chop your onion, garlic cloves and potatoes and set aside with the chopped leeks.
Melt butter in a large stock pot or dutch oven oven over medium heat, stirring constantly until it is a deep brown and has a nutty aroma. (About 2 minutes)
Add the your leeks, onions and chopped garlic and roasted sunchokes to the browned butter and cook on medium heat until they are soft and wilted. This should take around 10-15 minutes - be careful not to brown them.
Once everything has cooked down, add your broth and potatoes and and reduce heat to low. Cover your pot and allow to simmer for around 20-25 minutes until the potatoes are tender.
Remove pot from heat, transfer to blender and puree until smooth.
Return soup to pot and add your heavy cream and salt to taste. Serve soup with a teaspoon (or more if you like) of the Kale and Hazelnut Pesto (recipe link included above) and add a couple drops of black truffle oil. Enjoy!