Posted in Recipes

Three Bean Stew

I’ve recently started to try to cook less often. Seems counterintuitive for a chef, doesn’t it? However, kitchen burnout is a very real (and real annoying) thing, so I’ve tasked myself to cook less often to help me have energy to cook more creatively. With cooking less comes the “I still need to feed the boys” so I’ve started making more of each thing I make so we have leftovers. This one is great for a crowd, packed with protein and veggies, and freezes decently well.

Three Bean Stew: Serves 5-6

  • 3 cups cooked beans of choice (canned, or dried beans that you’ve already cooked, For this batch I used pinto beans, kidney beans, and great white northern beans – around 1 cup of each.)
  • 1 bay leaf
  • 1 bell pepper, chopped
  • 5 cloves of garlic, minced
  • 1/2 onion, chopped
  • 2-3 cups of stock (I used chicken)
  • 1 1/2 cups protein of choice (I used some homemade ham but you could easily use shredded chicken, cooked sausage, or a vegan protein like tempeh!)
  • 1/2 tsp ground rosemary
  • 1/2 tsp smoked paprika
  • 1 tsp lemon juice or vinegar
  • 1/2 tsp granulated garlic
  • 1/2 tsp granulated onion
  • 1/2 tsp adobo seasoning (I get a salt-free version from The Spice House)
  • 1 tbsp olive oil
  • 1 cup baby spinach or chopped kale
  • salt and pepper (to taste)

Feel free to add in any other veggies you may want as well, I often use this recipe to help me clean out the fridge. Carrots, broccoli, zucchini, peas, and corn are all things I commonly add!

  1. Set a large stockpot over a medium heat and add in your oil, onion, garlic, pepper, protein (make sure your protein is fully cooked, or to make sure to cook it through during the sautéing stage), and any other hardy vegetable (like carrots or celery) that you may want to add.
  2. Cook until your vegetables are a light golden brown around the edges, and then add in your dry seasonings and lemon juice (or vinegar).
  3. Deglaze the pan with your chicken stock and add in your beans.
  4. Simmer everything together until tender until you reach your desired consistency. I sometimes like to cook it until it’s mushy and soupy, and sometimes I keep the beans more whole. This batch, I stopped right in the middle.
  5. About 3 minutes before you reach that consistency, stir in your spinach or kale, and allow to finish cooking.
  6. Adjust your seasonings to taste, and enjoy while it’s piping hot! Try serving it with garlic bread or over rice. Delicious.
Posted in Recipes

K’s Cukes… Er… Pickles

I am a pickle fiend. I’ll fully admit to that. It got to the point that when we visited family in Ohio, they’d pick up an extra jar of pickles just so I wouldn’t eat all of theirs. Needless to say, it’s about time that I shared my favorite homemade pickle recipe.

K’s Cukes – Makes 1 Quart

  • 1/2 pound pickling cucumbers, sliced into your desired shape, (I generally do spears)
  • 1 clove of garlic, smahed
  • 1 bay leaf
  • 1 tbsp sugar
  • 1 tbsp kosher salt
  • 1 tsp cracked black peppercorns
  • 1/2 tsp sambal (optional)
  • 1/4 tsp ground turmeric
  • 1 cup apple cider vinegar
  • 2 cups water
  • 2 tsp fresh herbs of choice (dill, rosemary, thyme, etc. My favorite for this recipe is rosemary.)
  1. Place your cucumbers, garlic, herbs, and bay leaf into a heat safe jar or plastic container (large enough so the cucumbers can be completely submerged in the pickling liquid.)
  2. In a small saucepan over medium heat, add your remaining ingredients and heat until the sugar and salt have dissolved.
  3. Carefully pour the pickling liquid into your jar or container and allow to sit on the counter until cooled.
  4. Top your container with a lid and store in the fridge. You can eat them right away, but I like them best after 3-5 days.
  5. Enjoy!

Posted in Recipes

Creamy Dreamy Dressing

A little more protein, a lot of flavor! A good way to get your kids to eat their greens. Quick, easy, and also good for dipping!

  • 1/2 cup of your favorite hummus (we love roasted garlic hummus or caramelized onion hummus)
  • 2 tbsp pesto (try using our pesto recipe!)
  • 2-4 tbsp apple cider vinegar (to taste)
  • 2-4 tbsp water (to thin to your desired consistency)

Simply add your ingredients to a jar or container, cover tightly with a lid, and shake, shake, shake until smooth! Get the kids in on it and have them put a little bit of the work in! If the hummus is being stubborn and doesn’t want to shake, stir until smooth. Store in the fridge for up to 2-3 weeks. (Though I can never keep it around that long!)

Posted in Recipes

Herb Garden Pesto (Nut & Dairy Free)

I love harvesting herbs from my garden, seeing them grow is so satisfying! However, sometimes they grow faster than I can use them. This is a great way to use a bunch up at once!

Herb Garden Pesto: Makes 8-12 ounces

  • 1/4 cup fresh basil
  • 1/4 cup chives
  • 1/4 cup fresh thyme
  • 1/4 cup fresh parsley
  • 2 tbsp fresh oregano
  • 2 tbsp roasted garlic
  • 2 tbsp olive oil
  • 2 tbsp water
  • 1-2 tbsp lemon juice (to taste)
  • salt & pepper (to taste)

Simply add all you ingredients to a blender and blend until smooth!

Use it on pasta, roasted veggies, as a salad dressing, marinate some mozzarella with it, mix it into foccacia dough, or for anything else your pesto loving heart desires!

Posted in Recipes

Fresh Mixed Berry Jam

‘Tis the season for farm fresh berries, and this is a super flexible and easy two-ingredient recipe that can be jazzed up any way you like!

  • 1 pint berries of choice (I used mixed berries from a local farm that I had frozen)
  • 1/4 cup sweetener (I used some AMAZING raw honey that we get from the local farmer’s market, you could also use splenda, sugar, brown sugar, a simple syrup, so on and so forth)
  • Anything else you may want to add! Baking spices, fruit juices, baking extracts, citrus zest, chopped herbs, etc. The jam is your oyster? Erm… You know what I mean. We often like to add cinnamon and lemon zest.

Simply add your berries and sweetener to a small sauce pan, and place over medium low heat.

Cook gently until the mixture is thickened to your liking and remember – it will thicken as it sits and cools. I like my jam a little on the thinner side, so I only simmered mine for about 15 minutes.

If desired, blend until smooth and strain out the seeds. Allow to cool slightly before storing in an airtight container in your fridge for up to 2 weeks.

This recipe is NOT made for canning and storage, but rather small batch jams that you’ll use up within a week or two and store in your fridge or freezer. My kiddo goes through so many PB&Js, this is an easy way to add variety to our sammies!

Posted in Recipes

Honey Peanut Butter

I’ve had a love/hate relationship with peanut butter all my life. This one I love and it’s stayed a love! Great for traditional PB&Js, mixing into yogurt, and even using in savory peanut sauces. I enjoyed some this morning on whole wheat toast with some farm fresh berries and raw honey.

  • 3 cups roasted unsalted peanuts
  • 2-3 tbsp honey (to taste)
  • 2-3 tbsp canola oil (or any other neutral oil you might like to use, but I’ve found canola does best)
  • 1 pinch of ground cinnamon (optional)
  1. Add the peanuts and cinnamon (if using) to a food processor, and process until fine crumbs. Scrape down the sides as needed.
  2. Add in your honey while your processor is running.
  3. Once your honey is incorporated, add in your oil as needed to get the peanut butter as smooth as you like. Remember: the peanuts are full of oil themselves that will come out as you process it, so you might need less than you think.
  4. Store in an airtight jar in a cool spot in your kitchen.
  5. Slather on toast, mix it into plain yogurt, add it to a smoothie, or use it in an Asian style peanut sauce! Get creative with your peanut butter! This should be safe to share with your canine friends, but remember to double check with your veterinarian before sharing human food with your furry friends.
Posted in Recipes

Granola Topped Banana Bread

A delicious and creative way to incorporate a little extra crunch in your banana bread! You can use any kind you want, we used our Fruit Cave flavor that we sell at the market!

Try it topped with a little greek yogurt and fresh berries!

  • 1/4 cup butter (or butter substitute), softened
  • 1/3 cup brown sugar, packed
  • 1/2 tsp vanilla
  • 3 ripe bananas, mashed
  • 1 egg (or equivalent egg substitute), beaten
  • 1/8 tsp ground cinnamon
  • 1/8 tsp kosher salt
  • 1/2 tsp baking soda
  • 1/2 cup whole wheat flour
  • 1/2 cup all purpose flour
  • 1/4 cup of your favorite granola

Preheat your oven to 350F. If you’re using a cast iron bread pan, remember to put it into your cold oven before preheating.

  1. Whisk together your flours, salt, baking soda, and cinnamon. Set aside.
  2. In a separate bowl, cream together your butter and sugar until fluffy.
  3. Add in your egg and vanilla, and mix until well combined.
  4. Mix in your mashed bananas.
  5. Gently mix in your flour mixture, stirring until just combined.
  6. Pour into a greased loaf pan, and sprinkle the granola evenly on top of the batter.
  7. Bake for 30-45 minutes, or until the batter doesn’t shake anymore, and a toothpick comes out almost clean. (Due to the amount of banana it won’t come out completely clean like a cake, but you don’t want to pull out a toothpick and have it pick up a ton of batter.)
  8. Allow to cool for 15-30 minutes before serving or storing. Enjoy!

Tip: If during the baking process, your granola looks or smells like it’s turning too toasted, feel free to cover the top with aluminum foil to prevent burning.

Posted in What's New?

THANK YOU!

We took last Friday off of new recipes to prepare for our first day at the market Saturday, but fret not. We’ll be back to our regularly scheduled programming this week. It went so well! We absolutely loved meeting lots of new friends and seeing everyone’s smiling faces in the beautiful (but windy!) weather. Thank you for making our first market day awesome. ❤

Posted in Recipes

Chestnut Doodles

My brother-in-law loves to cook as well, and he recently shared a recipe for chestnut syrup with me that makes really good homemade cream soda. Along with it came a recipe to bake the chestnuts after steeping them to make the syrup, but we didn’t care for that part. Not wanting to waste the chestnuts, I pulsed them in the food processor and threw them into a cookie! Not just for the holidays anymore, the festive nut makes a good sweet treat for any time of year.

Chestnut Doodles: Makes 10-12 Large Cookies or 36-40 Small Cookies

½ cup white sugar

¾ cup brown sugar

1 tsp salt

½ cup butter or butter substitute

1 egg (or egg replacement)

1 tsp vanilla extract

1 ¼ cup flour

½ tsp baking soda

1/2 tsp ground cinnamon

1 cup roasted chestnuts – I found ours in the Asian aisle of our local Wegmans

Preheat oven to 350F

  1. Chop your chestnuts into small pieces with a knife, or pulse in a food processor until the pieces are small and even.
  2. In a small bowl, mix together your flour, baking soda, cinnamon and salt. Set aside. 
  3. In a separate bowl, cream together the sugars and butter products until fluffy.
  4. Add in your egg and vanilla and mix until homogeneous.
  5. Add your flour mixture and mix until combined. 
  6. Fold in your chestnut pieces
  7. Using a 1 oz scoop (or a rounded tablespoon), or 2 oz scoop, scoop cookie dough into balls and place on an ungreased baking sheet 1-2” apart. 
  8. For small cookies: bake for 8-10 minutes, rotating the pan halfway through the cook time to promote even baking. For large cookies, increase the time to 15-20 minutes. The cookies should be soft and slightly golden around the edges.
  9. Rest the cookies for 2-5 minutes on the pan before removing and placing on a cooling rack. 

Try not to eat them all at once! I love them in the morning with some tea or even just as an afternoon sugar bump!

Posted in Recipes

Roasted Tomatoes

A slow, delicious treat for sandwiches, pizzas, or pasta, oh my!

Roasted Tomatoes: Makes 1 Pound

1 pound tomatoes of choice (I used tomatoes on the vine today, but I usually use romas or grape tomatoes.)

1 tsp white sugar

1 tsp brown sugar

3 cloves garlic, smashed

1 tsp kosher salt

1/4 tsp ground fennel

1/4 tsp crushed red pepper flake

1/2 tsp rosemary

1/4 cup olive oil

1 bay leaf

Preheat your oven to 250F.

  1. In a cup or bowl, mix together your garlic, sugar, salt, oil, herbs, and spices.
  2. If using larger tomatoes, slice them to the thickness of your liking. Remember – they will cook down in the oven.
  3. Toss your tomatoes in the oil mixture, and place on a sheet tray, pouring any remaining dressing over the tomatoes.
  4. Bake for 2 hours, rotating your pan halfway through the cooking time to promote even baking.
  5. Allow to cool, and store in a glass or plastic container with the leftover cooking liquid.
  6. Enjoy on sandwiches, on pizzas, in salads, or anywhere else you might enjoy a roasty toasty tomato.

Tip: Use the leftover oil/juice that comes off of the tomatoes for other recipes! Toss pasta in it, make a salad dressing with it, or brush it over bread and toast! Don’t let that liquid gold go to waste!