Week of 01/18/21
Baked Eggs, Sausage & Kale in Romesco Sauce
2 SERVINGS | HANDS ON TIME: 15 minutes | TOTAL TIME: 35 minutes Mockingbird Farm Pork Sausage, thawedFarmhouse Kitchen Romesco Sauce
Kitchen Pride Crimini Mushrooms, washed immediately before use Middle Ground Farm Kale, washed and rinsed well
Vital Farms Pasture-raised Eggs Oil of choice
Salt and pepper
Preheat oven to 375 ° F degrees and arrange oven rack to middle position.
STEP 1 While the oven is preheating, prepare the vegetables. Discard the large woody kale stems. Roughly chop or tear the kale leaves; set aside. Halve or quarter the mushrooms, depending on size; set aside.
STEP 2 Place a large oven-proof skillet over medium-high heat. When the pan is hot, add oil and pork sausage. Using a wooden spoon or spatula, break up the sausage into large crumbles. Saute until cooked through and browned, about 8minutes.
STEP 3 Add the mushrooms to the skillet and saute with the sausage for 3 minutes. Next, add the chopped kale in batches, stirring until just wilted between additions. Add the romesco sauce. Stir 1-2 tbsp. of water in the container to collect any remaining sauce and pour it into the pan. Reduce heat to medium and simmer until hot and bubbly, about 3 minutes. Season with salt and pepper to taste. Turn off heat.
STEP 4 Use a spoon to make two shallow indentations in the sauce. Crack the eggs into the indentations. Cover with a lid or foil and bake the eggs until the egg whites are set and the yolks are cooked to your preferred doneness. It will take about 8 minutes for soft, runny yolks and up to 15 minutes for firm yolks.
Baked Eggs, Sausage & Kale in Romesco Sauce
4 SERVINGS | HANDS ON TIME: 15 minutes | TOTAL TIME: 35 minutes Mockingbird Farm Pork Sausage, thawedFarmhouse Kitchen Romesco Sauce
Kitchen Pride Crimini Mushrooms, washed immediately before use Middle Ground Farm Kale, washed and rinsed well
Vital Farms Pasture-raised Eggs Oil of choice
Salt and pepper
Preheat oven to 375 ° F degrees and arrange oven rack to middle position.
STEP 1 While the oven is preheating, prepare the vegetables. Discard the large woody kale stems. Roughly chop or tear the kale leaves; set aside. Halve or quarter the mushrooms, depending on size; set aside.
STEP 2 Place a large oven-proof skillet over medium-high heat. When the pan is hot, add oil and pork sausage. Using a wooden spoon or spatula, break up the sausage into large crumbles. Saute until cooked through and browned, about 8minutes.
STEP 3 Add the mushrooms to the skillet and saute with the sausage for 3 minutes. Next, add the chopped kale in batches, stirring until just wilted between additions. Add the romesco sauce. Stir 1 tbsp. of water in the container to collect any remaining sauce and pour it into the pan. Reduce heat to medium and simmer until hot and bubbly, about 3 minutes. Season with salt and pepper to taste. Turn off heat.
STEP 4 Use a spoon to make four shallow indentations in the sauce. Crack the eggs into the indentations. Cover with a lid or foil and bake the eggs until the egg whites are set and the yolks are cooked to your preferred doneness. It will take about 8 minutes for soft, runny yolks and up to 15 minutes for firm yolks.
Enjoy!
STORAGE & PROCEDURE TIPS
INGREDIENTS BEST USED WITHIN 5 DAYS
Pork Sausage - Keep frozen until 24-48 hrs before ready to use. Thaw in a bowl in the refrigerator overnight.
Pasture-raised Eggs - Store in the refrigerator. Use within 5 days. Romesco - Store in the refrigerator. Use within 5 days.
(Ingredients: roasted red bell peppers, roasted tomatoes, roasted garlic, pecans, red wine vinegar, sunflower oil, salt, pepper)
Kale - Wrap in a paper towel and place in a plastic bag in the refrigerator. Use within 5 days. Mushrooms - Store in a paper bag in the refrigerator. Use within 5 days. Do not wash until immediately before use.
*Contains nut (pecans) inclusive ingredients
*Prepared in a facility that may contain gluten, dairy, egg, nuts, peanuts, soy, fish and shellfish.
Coconut Ginger Shrimp Stir Fry with Cilantro Rice
2 SERVINGS | HANDS ON TIME: 10 minutes | TOTAL TIME: 35 minutes K & S Seafood Wild Caught Gulf Shrimp, thawedGundermann Acres Bok Choy, trimmed, washed Texas Farm Patch Broccoli, trimmed and washed Gulf Pacific White Rice
Farmhouse Kitchen Coconut Ginger Sauce, stirred well before use Farmhouse Kitchen Cilantro Garlic Condiment, stirred well before use Oil of choice
Salt and pepper
STEP 1 Bring 1 cup of water, a big pinch of salt, and 2 tsp. of oil to a boil in a medium
saucepan. Once the water reaches a boil, add rice, stir once, and cover. Reduce heat to low and cook for 20 minutes. After 20 minutes, remove from heat and keep covered for 10 more
minutes. Fluff the rice with a fork and fold in the cilantro garlic condiment. Season with additional salt and pepper to taste. Cover to keep warm until ready to serve.
STEP 2 While the rice is cooking, prepare the vegetables and shrimp. Chop the bok choy leaves and stems into about 1-inch pieces. Chop the broccoli stems into thin slabs and chop the
crowns into small florets, about 1-inch pieces. Next, peel and devein the shrimp. Set vegetables and shrimp aside.
STEP 3 Place a large saute pan over medium-high heat. Add oil and broccoli, sauteing for 2-3 minutes until lightly browned. Add the bok choy and saute for an additional 2-3 minutes until just tender. Season lightly with salt.
STEP 4 Add the shrimp to the pan and continue to saute for 2-3 minutes, adding more oil as needed. When the shrimp turn pink and opaque, and the tails just begin to curl inward, pour in the coconut-ginger sauce. Reduce the heat to medium-low. Stir to coat the shrimp and
vegetables. Allow the sauce to reach a simmer, then remove from heat. Season with salt and pepper to taste.
STEP 5 Serve the coconut ginger shrimp and vegetable stir fry over the cilantro rice. Enjoy!
Coconut Ginger Shrimp Stir Fry with Cilantro Rice
4 SERVINGS | HANDS ON TIME: 10 minutes | TOTAL TIME: 35 minutes K & S Seafood Wild Caught Gulf Shrimp, thawedGundermann Acres Bok Choy, trimmed, washed Texas Farm Patch Broccoli, trimmed and washed Gulf Pacific White Rice
Farmhouse Kitchen Coconut Ginger Sauce, stirred well before use Farmhouse Kitchen Cilantro Garlic Condiment, stirred well before use Oil of choice
Salt and pepper
STEP 1 Bring 2 cups of water, a big pinch of salt, and 1 tbsp. of oil to a boil in a medium
saucepan. Once the water reaches a boil, add rice, stir once, and cover. Reduce heat to low and cook for 20 minutes. After 20 minutes, remove from heat and keep covered for 10 more
minutes. Fluff the rice with a fork and fold in the cilantro garlic condiment. Season with additional salt and pepper to taste. Cover to keep warm until ready to serve.
STEP 2 While the rice is cooking, prepare the vegetables and shrimp. Chop the bok choy leaves and stems into about 1-inch pieces. Chop the broccoli stems into thin slabs and chop the
crowns into small florets, about 1-inch pieces. Next, peel and devein the shrimp. Set vegetables and shrimp aside.
STEP 3 Place a large saute pan over medium-high heat. Add oil and broccoli, sauteing for 2-3 minutes until lightly browned. Add the bok choy and saute for an additional 2-3 minutes until just tender. Season lightly with salt.
STEP 4 Add the shrimp to the pan and continue to saute for 2-3 minutes, adding more oil as needed. When the shrimp turn pink and opaque, and the tails just begin to curl inward, pour in the coconut-ginger sauce. Reduce the heat to medium-low. Stir to coat the shrimp and
vegetables. Allow the sauce to reach a simmer, then remove from heat. Season with salt and pepper to taste.
STEP 5 Serve the coconut ginger shrimp and vegetable stir fry over the cilantro rice. Enjoy!
STORAGE & PROCEDURE TIPS
INGREDIENTS BEST USED WITHIN 5 DAYS
Shrimp - Keep frozen until 24-48 hrs before ready to use. Thaw in a bowl in the refrigerator overnight.
Bok Choy - Wrap in a paper towel and place in a plastic bag in the refrigerator. Use within 5 days.
Broccoli - Store in the crisper drawer of the refrigerator. Use within 5 days. Rice - Keep in a cool, dry place in the kitchen until ready to use.
Cilantro Garlic Condiment - Store in the refrigerator. Use within 5 days. (Ingredients: cilantro, dry roasted garlic, sunflower oil, salt)
Coconut Ginger Sauce - If using within 3 days, store in the refrigerator. Otherwise, freeze up to 1 month.
(Ingredients: coconut milk, lime juice, ginger, turmeric, salt)
*Contains tree nut (coconut) inclusive ingredients.
**Prepared in a facility that may contain gluten, dairy, egg, nuts, peanuts, soy, fish and shellfish.
Quinoa Cheddar Burger with Jalapeno Lime Mayo
2 SERVINGS | HANDS ON TIME: 15 minutes | TOTAL TIME: 30 minutes Farmhouse Kitchen Quinoa Burger, thawedFarmhouse Kitchen-prepared Cheddar Cheese Slow Dough Bread Co. Whole Wheat Buns Urban Produce Lettuce, rootball discarded Village Farm Tomatoes, washed and cored
Farmhouse Kitchen Jalapeno-Lime Mayo, stirred well before serving Certified Organic Spring Lettuces, washed and dried well
Farmhouse Kitchen Lemon Vinaigrette, stirred well before serving Oil of choice
Salt and pepper
Preheat oven to 425 ° F degrees and arrange oven rack to middle position.
STEP 1 Prepare the vegetables. Wash and dry whole butter lettuce leaves; set aside. Wash and dry spring lettuces; set aside in a mixing bowl. Slice tomatoes into rounds and lightly salt; set aside.
STEP 2 Add 2 tbsp. oil to a skillet over medium-high heat. As the oil heats, form two patties from the quinoa burger mixture, about 4 inches wide. Press lightly to shape and compact the patties. Add the burgers to the pan and cook for about 3 minutes per side or until golden brown. Lower the heat if the burgers are browning too quickly. If the skillet appears dry, add more oil, as needed before flipping and cooking the second side.
STEP 3 Thoroughly top each veggie burger patty to the edge with cheddar cheese. Reduce heat to medium and cover with a lid. Allow the cheese to thoroughly melt on top and down the edges of the patty. The cheese will crisp to a golden brown where it meets the pan.
STEP 4 Oil or butter buns, then toast in the oven or in a skillet over medium heat until browned, about 3-5 minutes. Combine the spring lettuces with lemon vinaigrette, salt and pepper to taste.
STEP 5 Dress the quinoa cheddar burger with butter lettuce leaves, sliced tomatoes, and jalapeno-lime mayo. Serve with a side of dressed spring lettuces.
Quinoa Cheddar Burger with Jalapeno Lime Mayo
4 SERVINGS | HANDS ON TIME: 15 minutes | TOTAL TIME: 30 minutes Farmhouse Kitchen Quinoa Burger, thawedFarmhouse Kitchen-prepared Cheddar Cheese Slow Dough Bread Co. Whole Wheat Buns Urban Produce Lettuce, rootball discarded Village Farm Tomatoes, washed and cored
Farmhouse Kitchen Jalapeno-Lime Mayo, stirred well before serving Certified Organic Spring Lettuces, washed and dried well
Farmhouse Kitchen Lemon Vinaigrette, stirred well before serving Oil of choice
Salt and pepper
Preheat oven to 425 ° F degrees and arrange oven rack to middle position.
STEP 1 Prepare the vegetables. Wash and dry whole butter lettuce leaves; set aside. Wash and dry spring lettuces; set aside in a mixing bowl. Slice tomatoes into rounds and lightly salt; set aside.
STEP 2 Add 2 tbsp. oil to a skillet over medium-high heat. As the oil heats, form four patties from the quinoa burger mixture, about 4 inches wide. Press lightly to shape and compact the patties. Add the burgers to the pan and cook for about 3 minutes per side or until golden brown. Lower the heat if the burgers are browning too quickly. If the skillet appears dry, add more oil, as needed before flipping and cooking the second side.
STEP 3 Thoroughly top each veggie burger patty to the edge with cheddar cheese. Reduce heat to medium and cover with a lid. Allow the cheese to thoroughly melt on top and down the edges of the patty. The cheese will crisp to a golden brown where it meets the pan.
STEP 4 Oil or butter buns, then toast in the oven or in a skillet over medium heat until browned, about 3-5 minutes. Combine the spring lettuces with lemon vinaigrette, salt and pepper to taste.
STEP 5 Dress the quinoa cheddar burger with butter lettuce leaves, sliced tomatoes, and jalapeno-lime mayo. Serve with a side of dressed spring lettuces.
Enjoy!
STORAGE & PROCEDURE TIPS
INGREDIENTS BEST USED WITHIN 5 DAYS
Quinoa Burger Mixture - Store in the refrigerator. Use within 5 days.
(Ingredients: quinoa, roasted onions, roasted mushrooms, roasted sweet potatoes, cilantro, dried chile flake, breadcrumbs, lemon juice, salt)
Cheddar Cheese - Store in the refrigerator. Use within 5 days. Whole Wheat Bun - Store in the refrigerator. Use within 5 days.
Lettuce - Store in the refrigerator, loosely wrapped in a plastic bag. Do not wash until ready to use. Use within 5 days.
Tomato - Store in a cool, dry place in the kitchen. Use within 5 days. Jalapeno-Lime Mayo - Store in the refrigerator. Use within 5 days. (Ingredients: mayonnaise, lime juice, roasted jalapenos, garlic)
Spring Mix - Store in the refrigerator, loosely wrapped in a plastic bag. Do not wash until ready to use. Use within 5 days.
Lemon Vinaigrette - Store in the refrigerator. Use within 5 days.
(Ingredients: lemon juice, lemon zest, white balsamic vinegar, red onions, Dijon mustard, olive oil, salt, pepper)
*Contains gluten, dairy, and egg inclusive ingredients.
**Prepared in a facility that may contain gluten, dairy, egg, nuts, peanuts, soy, fish and shellfish.
Roasted Garlic Thyme Chicken with White Wine Cream Sauce
2 SERVINGS | HANDS ON TIME: 15 minutes | TOTAL TIME: 45 minutes Cooks Venture Chicken Thighs and Drumsticks, thawedFarmhouse Kitchen White Wine Cream Sauce, thawed Farmhouse Kitchen Garlic Magic
Patty’s Herbs Fresh Thyme, washed, left whole
Certified Organic Yukon Gold Potatoes, washed and scrubbed, peeled (optional) Animal Farm Spinach, washed and rinsed well
Oil of choice Salt and pepper
Preheat oven to 375 ° F degrees and arrange oven rack to middle position.
STEP 1 Prepare the vegetables. Wash and dry the spinach and thyme well; set aside. Chop the potatoes in large cubes, about 1-inch pieces and add to a baking sheet. Combine potatoes with oil, and season with salt and pepper; set aside.
STEP 2 Heat an oven-safe pan over medium-high. While the pan heats, pat the chicken dry with paper towels and season all sides with salt and pepper. Add oil to coat the pan and sear the chicken skin-side down until golden brown, about 3 minutes. Turn and sear the second side; about 3 minutes. Remove the chicken to a clean plate.
STEP 3 Reduce the heat to medium-low; add the whole thyme stems and Garlic Magic. Saute for 1 minute or until fragrant. Add the white wine cream sauce and stir to combine. Use a wooden spoon to scrape the bottom of the pan to release any caramelization that will have developed. Nestle the seared chicken into the sauce, skin side up, alongside any juices that collected on the plate. Roast the chicken for 30-35 minutes or until the internal temperature measures 165 ° F. Roast the potatoes until golden brown, turning midway through, about 30 minutes.
STEP 4 Locate and discard the thyme stems. Move the chicken to one side of the pan. Stir the spinach into the hot white wine cream sauce and allow the residual heat to wilt the spinach. Season with salt and pepper to taste.
STEP 5 To serve, spoon the spinach and cream sauce into the bottom of the serving dish. Top with crispy roasted potatoes and braised chicken.
Roasted Garlic Thyme Chicken with White Wine Cream Sauce
4 SERVINGS | HANDS ON TIME: 15 minutes | TOTAL TIME: 45 minutes Cooks Venture Chicken Thighs and Drumsticks, thawedFarmhouse Kitchen White Wine Cream Sauce, thawed Farmhouse Kitchen Garlic Magic
Patty’s Herbs Fresh Thyme, washed, left whole
Certified Organic Yukon Gold Potatoes, washed and scrubbed, peeled (optional) Animal Farm Spinach, washed and rinsed well
Oil of choice Salt and pepper
Preheat oven to 375 ° F degrees and arrange oven rack to middle position.
STEP 1 Prepare the vegetables. Wash and dry the spinach and thyme well; set aside. Chop the potatoes in large cubes, about 1-inch pieces and add to a baking sheet. Combine potatoes with oil, and season with salt and pepper; set aside.
STEP 2 Heat an oven-safe pan over medium-high. While the pan heats, pat the chicken dry with paper towels and season all sides with salt and pepper. Add oil to coat the pan and sear the chicken skin-side down until golden brown, about 3 minutes. Turn and sear the second side; about 3 minutes. Remove the chicken to a clean plate.
STEP 3 Reduce the heat to medium-low; add the whole thyme stems and Garlic Magic. Saute for 1 minute or until fragrant. Add the white wine cream sauce and stir to combine. Use a wooden spoon to scrape the bottom of the pan to release any caramelization that will have developed. Nestle the seared chicken into the sauce, skin side up, alongside any juices that collected on the plate. Roast the chicken for 30-35 minutes or until the internal temperature measures 165 ° F. Roast the potatoes until golden brown, turning midway through, about 30 minutes.
STEP 4 Locate and discard the thyme stems. Move the chicken to one side of the pan. Stir the spinach into the hot white wine cream sauce and allow the residual heat to wilt the spinach. Season with salt and pepper to taste.
STEP 5 To serve, spoon the spinach and cream sauce into the bottom of the serving dish. Top with crispy roasted potatoes and braised chicken.
Enjoy!
STORAGE & PROCEDURE TIPS
INGREDIENTS BEST USED WITHIN 5 DAYS
Chicken Thighs & Drumsticks - Keep frozen until 24-48 hours before use. Thaw in a bowl in the refrigerator overnight.
White Wine Cream Sauce - If using within 2 days, store in the refrigerator. Otherwise, freeze up to 1 month.
(Ingredients: white wine, white balsamic vinegar, yellow onions, chicken stock, parmesan cheese, heavy cream, salt)
Thyme - Gently wrap in a paper towel. Store in the plastic bag in which they came in the refrigerator for up to 5 days.
Spinach - Wrap in a paper towel and place in a plastic bag in the refrigerator. Use within 5 days.
Yukon Gold Potato - Store in a cool, dry place in the kitchen. Use within 5 days. Garlic Magic - Store in the refrigerator. Use within 5 days.
(Ingredients: garlic, dried chile flake, parsley, canola oil)
*Contains dairy inclusive ingredients.
**Prepared in a facility that may contain gluten, dairy, egg, nuts, peanuts, soy, fish and shellfish.
