Sweet Corn Chowder

Sweet Corn Chowder Try our delicious and easy one-pot recipe, will feed 2-4 folks. — Ingredients: 1 cup Corn Kernels (frozen, canned or fresh) 1/2 cup chopped Onion 3-4 diced Potatoes (or Sweet Potatoes) 2-3 Carrots, diced 2-3 cloves Garlic, crushed 2 Tablespoons Butter salt and pepper to taste 4 cups Corn Stock (or other…

Red Wine Roasted Pears

Red Wine Roasted Pears This recipe is terrific for the old-timey Keiffer Pears we have here in the South but it will work for any other variety (firm fruits work best). Preheat oven to 350 degrees. Wash Pears and slice in half. Remove seed core (no need to peel unless you prefer). Place cut side…

Green Goddess Dressing

Green Goddess Dressing (Farmhouse Style)

Green Goddess Dressing Wash, trim and remove fresh herb leaves from stems, we like to use a different mix depending on what is available (Basil, Thyme, Parsley, Tarragon, Mint, Oregano, etc.). Combine all ingredients in a food processor or blender and process until a smooth consistency: ————————————- Fresh Herbs (as much as you like) 1/4 cup…

Will's Spinach "Pie" with Vegetable Gratin and Beef Roast

Will’s Spinach “Pie”

A low-carb version that still satisfies! 4 cups chopped cooked Spinach & Kale (or other Greens of your choice) ½ cup Ricotta Cheese ½ cup crumbled Feta Cheese ¼ cup grated Parmesan Cheese 4 eggs, beaten Salt/Pepper Panko Bread Crumbs for topping Other veggie additions: sautéed grated Carrots, diced Onions or Celery would be great.…

Creamy Vegetable Soup

Creamy Vegetable Soup One of Will’s creations, this is a terrific way to use leftover vegetables. The veggies provide the thickness so it’s a gluten-free recipe. Wash, trim/peel and chop a mix of veggies (Carrots, Onions, Cabbage, Broccoli, Cauliflower, Turnips, you can use any stems, too). You want 4-5 cups of prepared veggies, place them…

Roasted Veggie Pasta

Roasted Veggie Pasta

Our Roasted Veggie Pasta really hits the spot. You can add grilled Chicken or Shrimp or any other vegetables you like. The basic dish is very versatile and you will love the three-step recipe. Wash, trim and chop (1) large or (2) small Zucchini into chunks, cut 1 pint of Cherry Tomatoes in half, slice…

Farmhouse Egg Foo Young

Essentially an Asian Omelet, ours is a simple vegetarian recipe that can be adapted to almost any ingredients you like. Add cooked Shrimp or thinly sliced cooked Chicken or Pork this is perfect for leftovers. The Spaghetti Squash and Sunflower Shoots are very similar in texture and color to traditional Bean Sprouts. Ooooh, Pea Shoots…

Italian Pork Chops

Thaw (1) Pork Chop per person and remove the bone if they have them. Using a meat mallet pound chops out to about 1/4″ thickness (or half of the chop’s thickness). We use a zip bag for this but it’s not necessary. If there is fat or connective tissue ring around the edge cut it in a…

Spaghetti Squash Parmesan

Spaghetti Squash Parmesan

Wash the outside of the Squash and cut it lengthwise into two halves. Scoop out just the seeds (our chickens love them, in the city you might put them in your birdfeeder). Place Squash face-down on a lined baking sheet and bake for 20-30 minutes at 350-degrees. (While it’s in the oven prepare the Parmesan Sauce).…

Fall Veggie Soup

Wash, trim and chop a variety of Veggies. This week we used: Zucchini, Onion, Bell Pepper and Tomatoes. Sauté with 2 Tablespoons Olive Oil, garlic, salt and pepper until just tender. Add 2 cups Broth (Will likes to use Chicken and Beef together), 1/2 cup white wine, 1-2 cups canned or soaked dried beans. Simmer…

Fall Veggie Soup with Skillet Cornbread

Will’s Skillet Cornbread

Ingredients: 2 cups Cornmeal 4 teaspoons Baking Powder 1 teaspoon Salt 2 Tablespoons Sugar 1 cup Buttermilk 1/2 cup Vegetable or Olive Oil 2 fresh Eggs Directions: mix together dry ingredients, stir in wet ingredients until mixed well. Pour into a pre-heated seasoned iron skillet, bake at 450 degrees for 15-20 minutes.

Cheesy Mac & Greens

Cheesy Mac & Greens Choose a fun pasta shape for this and make it different each time. 1. Prepare 1-pound package of Macaroni or other Pasta of your choice. Toss with Olive Oil to coat and prevent sticking. When cooled, mix in 1/4 cup grated Cheese until Pasta is coated, set aside. 2. Wash, trim…

Stuffed Collard Rolls

One of our favorite comfort food meals for chilly nights, you can get really creative with the mix of veggies you add to the filling. We usually use Collard Greens but you can definitely use more traditional Cabbage leaves, too. ________ (1) bunch Collard Greens, trim the stems from the leaves (1) bunch Green Onions…

Perfect Pancakes

For some time I have been obsessed with making Perfect Pancakes at home. Fluffy and light but crispy and buttery, I knew what I wanted. I tried and tweaked about eight recipes and here is the result: I am proclaiming them Perfect! The method is a little involved (the blender is the secret) but it…

Chanterelle Mac & 3 Cheese

Chanterelle Mac & 3 Cheese: perfect for the gumpy ‘shrooms! Dice finely 1/2 cup washed and trimmed Chanterelles (use your ugly ones for this) Saute in 4 Tablespoons Butter with 2 cloves Garlic, smashed, salt and pepper Add 1 cup Milk or Cream and 1/2 cup White Wine, simmer for 10 minutes Puree with immersion…