Week of 06/28/21
Bratwurst Sausages in Caramelized Onion Beer Broth
2 SERVINGS | HANDS ON TIME: 15 minutes | TOTAL TIME: 35 minutes
Farmhouse Kitchen Pork Bratwurst Sausage, thawed Farmhouse Kitchen Fresh Sliced Red Cabbage Kitchen Pride Crimini Mushrooms, washed or brushed clean immediately before cooking Tomatero Organic Dino Kale, large woody stems removed, washed and dried Fruitful Hill Farm Potatoes, washed and scrubbed, peeled (optional) Farmhouse Kitchen Caramelized Onion Beer Broth, thawed Oil of choice Salt and pepper
Preheat oven to 425 °F degrees and arrange oven rack to middle position.
STEP 1 Slice the potatoes into thick rounds, about ⅓ -inch thick. Add to a large baking sheet. Drizzle with oil, and season with salt and pepper. Toss to coat and combine, then spread out in an even layer. Roast for 25-30 minutes, turning midway through. The potatoes should be fork tender and crispy, golden on the edges. STEP 2 While the potatoes are cooking, prepare the vegetables. Roughly chop the kale and half or quarter the mushrooms, depending on size. Set aside. STEP 3 Heat a large, high-sided skillet over medium heat. Add oil to just coat the bottom of the pan. When the oil begins to shimmer, add the sausages. Cook for 10 minutes, turning midway to brown both sides. Transfer the par-cooked sausages to a clean plate.
STEP 4 Add the mushrooms and cabbage to the skillet. Season with salt and pepper and add more oil, if needed. Saute for about 3 minutes to lightly brown, then add the caramelized onion beer broth. Return the sausages to the pan, nestling them in the veggies, then cover with a lid. Reduce heat to medium-low and simmer for about 8-10 minutes or until the internal temperature of the sausage reaches 160 °F. Stir in the chopped kale and cook for 1-2 minutes until wilted. Season with salt and pepper to taste.
STEP 5 Serve the bratwurst sausages and veggies in caramelized onion beer broth with a side of roasted potatoes.
Enjoy!
Bratwurst Sausages in Caramelized Onion Beer Broth
4 SERVINGS | HANDS ON TIME: 15 minutes | TOTAL TIME: 35 minutes
Farmhouse Kitchen Pork Bratwurst Sausage, thawed Farmhouse Kitchen Fresh Sliced Red Cabbage Kitchen Pride Crimini Mushrooms, washed or brushed clean immediately before cooking Tomatero Organic Dino Kale, large woody stems removed, washed and dried Fruitful Hill Farm Potatoes, washed and scrubbed, peeled (optional) Farmhouse Kitchen Caramelized Onion Beer Broth, thawed Oil of choice Salt and pepper
Preheat oven to 425 °F degrees and arrange oven rack to middle position.
STEP 1 Slice the potatoes into thick rounds, about ⅓ -inch thick. Add to a large baking sheet. Drizzle with oil, and season with salt and pepper. Toss to coat and combine, then spread out in an even layer. Roast for 25-30 minutes, turning midway through. The potatoes should be fork tender and crispy, golden on the edges. STEP 2 While the potatoes are cooking, prepare the vegetables. Roughly chop the kale and half or quarter the mushrooms, depending on size. Set aside. STEP 3 Heat a large, high-sided skillet over medium heat. Add oil to just coat the bottom of the pan. When the oil begins to shimmer, add the sausages. Cook for 10 minutes, turning midway to brown both sides. Transfer the par-cooked sausages to a clean plate.
STEP 4 Add the mushrooms and cabbage to the skillet. Season with salt and pepper and add more oil, if needed. Saute for about 3 minutes to lightly brown, then add the caramelized onion beer broth. Return the sausages to the pan, nestling them in the veggies, then cover with a lid. Reduce heat to medium-low and simmer for about 8-10 minutes or until the internal temperature of the sausage reaches 160 °F. Stir in the chopped kale and cook for 1-2 minutes until wilted. Season with salt and pepper to taste.
STEP 5 Serve the bratwurst sausages and veggies in caramelized onion beer broth with a side of roasted potatoes.
Enjoy!
STORAGE & PROCEDURE TIPS INGREDIENTS BEST USED WITHIN 5 DAYS Pork Bratwurst Sausages - Keep frozen until 24-48 hours before use. Thaw in a bowl in the refrigerator overnight. (Ingredients: pasture-raised pork, salt, ground nutmeg, ground white pepper, ground marjoram, ground mace, ground ginger, non-fat milk powder, dry mustard)
Caramelized Onion Beer Broth - If using within 2 days, store in the refrigerator. Otherwise, keep frozen and thaw in the refrigerator overnight. (Ingredients: onions, potatoes, Tenderbelly heritage bacon, Shiner Bock Beer, fresh thyme, fresh rosemary, Dijon mustard, chicken stock, salt, pepper)
Red Cabbage - Store in the refrigerator. Use within 5 days.
Dino Kale - Wrap in a paper towel and place in a plastic bag in the refrigerator. Use within 5 days.
Potatoes - Store in a cool, dry place in the kitchen. Use within 5 days.
Mushrooms - Store in the refrigerator in the bag in which they came. Use within 5 days.
*Contains dairy inclusive ingredients. **Prepared in a facility that may contain gluten, dairy, egg, nuts, peanuts, soy, fish and shellfish.
Avocado Tarragon Shrimp Roll
2 SERVINGS | HANDS ON TIME: 15 minutes | TOTAL TIME: 30 minutes
K & S Seafood Wild-caught Gulf Shrimp, thawed, peeled and deveined Fruitful Hill Farm Yukon Gold Potatoes, washed and scrubbed, peeled (optional) Slow Dough Bread Co. Challah Buns Farmhouse Kitchen Compound Butter G & S Groves Avocado VRDNT Farm Cherry Tomatoes, washed Patty’s Herbs Tarragon, washed and dried well Crisp Farms Lettuce, whole leaves picked, washed & dried Farmhouse Kitchen Old Bay Mayo Oil of choice Salt and pepper
Preheat oven to 425 ° F degrees and arrange oven rack to middle position. Set butter on counter to reach room temperature.
STEP 1 Slice potatoes into large wedges, about 1-inch thick. Add to a large baking sheet. Drizzle with oil, and season with salt and pepper. Spread out in an even layer and roast for 25-30 minutes flipping midway. Wedges should be fork tender with well-browned edges.
STEP 2 As potatoes are roasting, prepare the shrimp. Fill a saucepan about halfway with water and bring to a boil. Fill a large mixing bowl halfway with ice water; set aside. Meanwhile, peel and devein the shrimp, then slice in half; set aside. When the water reaches a boil, add a large pinch of salt and shrimp. Stir once to submerge, then turn heat off. Cover with a lid and let shrimp cook for about 3 minutes. The shrimp will turn pink-orange and opaque. Drain the shrimp in a colander or use a slotted spoon, then transfer to the ice water to stop the cooking.
STEP 3 Remove the shrimp from the ice water and pat dry to remove excess water. Add to a clean mixing bowl and set aside. Finely chop the tarragon and quarter the tomatoes; add to shrimp. Add Old Bay mayo to taste, then fold to combine and coat the shrimp. Season with salt and pepper to taste, adding more Old Bay mayo as needed. Set in the refrigerator to keep chilled.
STEP 4 Butter the challah bread with softened compound butter. Toast in a skillet over medium heat for 3-5 minutes or until crisp, golden brown.
STEP 5 Top the buttered challah bread with lettuce, sliced avocado and chilled shrimp mixture. Serve shrimp rolls with a side of potato wedges.
Enjoy!
Avocado Tarragon Shrimp Roll
4 SERVINGS | HANDS ON TIME: 15 minutes | TOTAL TIME: 30 minutes
K & S Seafood Wild-caught Gulf Shrimp, thawed, peeled and deveined Fruitful Hill Farm Yukon Gold Potatoes, washed and scrubbed, peeled (optional) Slow Dough Bread Co. Challah Buns Farmhouse Kitchen Compound Butter G & S Groves Avocado VRDNT Farm Cherry Tomatoes, washed Patty’s Herbs Tarragon, washed and dried well Crisp Farms Lettuce, whole leaves picked, washed & dried Farmhouse Kitchen Old Bay Mayo Oil of choice Salt and pepper
Preheat oven to 425 ° F degrees and arrange oven rack to middle position. Set butter on counter to reach room temperature.
STEP 1 Slice potatoes into large wedges, about 1-inch thick. Add to a large baking sheet. Drizzle with oil, and season with salt and pepper. Spread out in an even layer and roast for 25-30 minutes flipping midway. Wedges should be fork tender with well-browned edges.
STEP 2 As potatoes are roasting, prepare the shrimp. Fill a saucepan about halfway with water and bring to a boil. Fill a large mixing bowl halfway with ice water; set aside. Meanwhile, peel and devein the shrimp, then slice in half; set aside. When the water reaches a boil, add a large pinch of salt and shrimp. Stir once to submerge, then turn heat off. Cover with a lid and let shrimp cook for about 3 minutes. The shrimp will turn pink-orange and opaque. Drain the shrimp in a colander or use a slotted spoon, then transfer to the ice water to stop the cooking.
STEP 3 Remove the shrimp from the ice water and pat dry to remove excess water. Add to a clean mixing bowl and set aside. Finely chop the tarragon and quarter the tomatoes; add to shrimp. Add Old Bay mayo to taste, then fold to combine and coat the shrimp. Season with salt and pepper to taste, adding more Old Bay mayo as needed. Set in the refrigerator to keep chilled.
STEP 4 Butter the challah bread with softened compound butter. Toast in a skillet over medium heat for 3-5 minutes or until crisp, golden brown.
STEP 5 Top the buttered challah bread with lettuce, sliced avocado and chilled shrimp mixture. Serve shrimp rolls with a side of potato wedges.
Enjoy!
STORAGE & PROCEDURE TIPS INGREDIENTS BEST USED WITHIN 5 DAYS Shrimp - Keep frozen until 24-48 hours before use. Thaw in a bowl in the refrigerator overnight.
Old Bay Mayo - Store in the refrigerator. Use within 5 days. (Ingredients: mayonnaise [vegetable oil, egg yolk, water, distilled vinegar, sugar, salt, mustard, lemon juice concentrate, calcium disodium edta to protect flavor] , lemon juice, onion powder, garlic powder, lemon pepper, cayenne, salt, paprika, celery seed)
Compound Butter - Store in the refrigerator. Use within 5 days. (Ingredients: butter, roasted garlic, parsley, salt)
Challah Buns - Store in the freezer until ready to use. Thaw on the counter in 30-45 minutes.
Lettuce - Store in crisper drawer of the refrigerator in an airtight container, wrapped in a dry paper towel. Use within 5 days.
Tomatoes - Store in a cool, dry place in the kitchen. Use within 5 days.
Avocado - If hard and unripe, store at room temperature for 1-3 days to ripen and soften. Otherwise, store ripe avocados in the refrigerator. Use within 5 days.
Tarragon - Gently wrap in a dampened paper towel. Store in the refrigerator for up to 5 days.
Potatoes - Store in a cool, dry place in the kitchen. Use within 5 days.
*Contains gluten, dairy and egg inclusive ingredients. **Prepared in a facility that may contain gluten, dairy, egg, nuts, peanuts, soy, fish and shellfish.
Spiced Sirloin Kebabs with Mexican Street Corn
2 SERVINGS | HANDS ON TIME: 15 minutes | TOTAL TIME: 35 minutes
Farmhouse Kitchen Spice Rubbed Beef Sirloin, thawed Urban Roots Farm Sweet Peppers, washed, stem and seeds discarded Johnson’s Backyard Garden Red Onion, ends trimmed, papery outer layer discarded J & B Farm Bi-color Sweet Corn, shucked Farmhouse Kitchen Esquites Sauce, stirred well before serving Bamboo Skewers Oil of choice Salt and pepper STEP 1 Cover the skewers with hot water and let soak for at least 15 minutes as you prepare the meal. This helps prevent the skewers from burning. For outdoor grilling, preheat to medium according to manufacturer's instructions. Clean and oil the grill grates after preheating and before cooking. STEP 2 Remove the husk and silk from the corn, then lightly oil and salt. Grill the corn on the cob for 10 minutes, rotating a few times to evenly char all sides. Transfer to a clean, wide bowl and let cool. Meanwhile, chop the peppers and onions in large pieces, about 1.5 to 2-inch sized squares. Set aside.
STEP 3 Remove the beef from the package and lightly pat dry with paper towels to remove any excess moisture. Thread the beef, onions and peppers on the bamboo skewers. Drizzle with oil and season with salt. Grill the kebabs over medium heat for 8-12 minutes, rotating to evenly brown all sides. The internal temperature of the beef should reach 145°F for medium-well. Reduce cooking time for medium or medium-rare. Set aside on a clean plate to rest.
STEP 4 While the kebabs are resting, prepare the esquites. Hold the grilled corn upright with your non-dominant hand, then slice in a downward motion to shave the kernels from the cob into the bowl. Rotate until all kernels have been removed. Combine with esquites sauce, salt and pepper to taste. Serve sirloin & veggie kebabs with a side of esquites.
Enjoy!
Cooking Notes: To broil in the oven, follow Steps 1 through 3. Broil the kebabs and corn in the oven about 6-inches from the heating element for about 8-10 minutes, rotating to evenly brown all sides. You can also cook on a grill pan on the stove top for approximately 8-10 minutes, rotating for even cooking.
Spiced Sirloin Kebabs with Mexican Street Corn
4 SERVINGS | HANDS ON TIME: 15 minutes | TOTAL TIME: 35 minutes
Farmhouse Kitchen Spice Rubbed Beef Sirloin, thawed Urban Roots Farm Sweet Peppers, washed, stem and seeds discarded Johnson’s Backyard Garden Red Onion, ends trimmed, papery outer layer discarded J & B Farm Bi-color Sweet Corn, shucked Farmhouse Kitchen Esquites Sauce, stirred well before serving Bamboo Skewers Oil of choice Salt and pepper STEP 1 Cover the skewers with hot water and let soak for at least 15 minutes as you prepare the meal. This helps prevent the skewers from burning. For outdoor grilling, preheat to medium according to manufacturer's instructions. Clean and oil the grill grates after preheating and before cooking. STEP 2 Remove the husk and silk from the corn, then lightly oil and salt. Grill the corn on the cob for 10 minutes, rotating a few times to evenly char all sides. Transfer to a clean, wide bowl and let cool. Meanwhile, chop the peppers and onions in large pieces, about 1.5 to 2-inch sized squares. Set aside.
STEP 3 Remove the beef from the package and lightly pat dry with paper towels to remove any excess moisture. Thread the beef, onions and peppers on the bamboo skewers. Drizzle with oil and season with salt. Grill the kebabs over medium heat for 8-12 minutes, rotating to evenly brown all sides. The internal temperature of the beef should reach 145°F for medium-well. Reduce cooking time for medium or medium-rare. Set aside on a clean plate to rest.
STEP 4 While the kebabs are resting, prepare the esquites. Hold the grilled corn upright with your non-dominant hand, then slice in a downward motion to shave the kernels from the cob into the bowl. Rotate until all kernels have been removed. Combine with esquites sauce, salt and pepper to taste. Serve sirloin & veggie kebabs with a side of esquites.
Enjoy!
Cooking Notes: To broil in the oven, follow Steps 1 through 3. Broil the kebabs and corn in the oven about 6-inches from the heating element for about 8-10 minutes, rotating to evenly brown all sides. You can also cook on a grill pan on the stove top for approximately 8-10 minutes, rotating for even cooking.
STORAGE & PROCEDURE TIPS INGREDIENTS BEST USED WITHIN 5 DAYS Spice Rubbed Beef Sirloin - Keep frozen until 24-48 hours before use. Thaw in a bowl in the refrigerator overnight. (Ingredients: pasture-raised beef sirloin, black pepper, cumin, coriander, New Mexican chile powder)
Esquites Sauce - Store in the refrigerator. Use within 5 days. (Ingredients: corn, roasted jalapeno peppers, lime juice, mayonnaise [vegetable oil, egg yolk, water, distilled vinegar, sugar, salt, mustard, lemon juice concentrate, calcium disodium edta to protect flavor], salt)
Sweet Peppers - Store in a paper bag inside refrigerator crisper drawer until ready to use.
Onion - Store in a cool, dry, dark place in the kitchen. Use within 5 days.
Corn - Store in the crisper drawer of the refrigerator. Use within 5 days.
*Contains egg inclusive ingredients. **Prepared in a facility that may contain gluten, dairy, egg, nuts, peanuts, soy, fish and shellfish.
Spaghetti with Summer Corn Cacio e Pepe
2 SERVINGS | HANDS ON TIME: 15 minutes | TOTAL TIME: 25 minutes
Della Casa Pasta Fresh Spaghetti, kept frozen until immediately before cooking J & B Farm Bi-color Sweet Corn, husk and silk removed Farmhouse Kitchen Cacio e Pepe Sauce Farmhouse Kitchen Cacio e Pepper Compound Butter Josie’s Organic Romaine Lettuce, core discarded, washed and dried well VRDNT Farm Cherry Tomatoes, washed Farmhouse Kitchen Italian Vinaigrette, stirred well before serving Oil of choice Salt and pepper
STEP 1 Bring a large pot of water to a boil over high heat. Meanwhile, prepare the vegetables. Roughly chop or tear the washed and dried romaine lettuce. Halve or quarter the tomatoes, depending on size. Add lettuce and tomatoes to a salad bowl, and set in refrigerator to keep chilled until ready to dress and serve.
STEP 2 Slice the corn kernels from the cob by setting the shucked corn stem-side down in a wide bowl. Hold the corn upright with your non-dominant hand, then slice in a downward motion to shave the kernels from the cob into the bowl. Rotate until all kernels have been removed. Set kernels aside. STEP 3 When the water reaches a boil, add 1 tbsp. salt, followed by the frozen pasta. Gently stir and separate noodles with tongs. Cook pasta for 3-4 minutes until al dente - when the pasta is soft and cooked through, but retains a pleasant chew. If you prefer a softer texture, cook the pasta for an additional 1-2 minutes. STEP 4 While the pasta is cooking, melt half of the compound butter with a teaspoon of oil in a large, high-sided saute pan set over medium heat. Add the corn kernels and saute for 1-2 minutes until just crisp tender. By this point, the pasta should be ready. Use a measuring cup to reserve ½ cup of the pasta cooking water. Drain the pasta in a colander or use a pasta fork to transfer the hot pasta to the pan with corn. Add the cacio e pepe sauce and a splash of the reserved pasta water. Stir and toss with tongs to combine for about 1 minute. As you toss and combine, the sauce should become glossy and creamy. Add a few more tablespoons of pasta water, as needed, to reach desired consistency. Add remaining compound butter, tossing to melt and fully incorporate. Season with salt to taste.
STEP 5 Serve spaghetti with summer corn cacio e pepe with a side salad dressed in Italian vinaigrette. Enjoy!
Spaghetti with Summer Corn Cacio e Pepe
4 SERVINGS | HANDS ON TIME: 15 minutes | TOTAL TIME: 25 minutes
Della Casa Pasta Fresh Spaghetti, kept frozen until immediately before cooking J & B Farm Bi-color Sweet Corn, husk and silk removed Farmhouse Kitchen Cacio e Pepe Sauce Farmhouse Kitchen Cacio e Pepper Compound Butter Josie’s Organic Romaine Lettuce, core discarded, washed and dried well VRDNT Farm Cherry Tomatoes, washed Farmhouse Kitchen Italian Vinaigrette, stirred well before serving Oil of choice Salt and pepper
STEP 1 Bring a large pot of water to a boil over high heat. Meanwhile, prepare the vegetables. Roughly chop or tear the washed and dried romaine lettuce. Halve or quarter the tomatoes, depending on size. Add lettuce and tomatoes to a salad bowl, and set in refrigerator to keep chilled until ready to dress and serve.
STEP 2 Slice the corn kernels from the cob by setting the shucked corn stem-side down in a wide bowl. Hold the corn upright with your non-dominant hand, then slice in a downward motion to shave the kernels from the cob into the bowl. Rotate until all kernels have been removed. Set kernels aside. STEP 3 When the water reaches a boil, add 1 tbsp. salt, followed by the frozen pasta. Gently stir and separate noodles with tongs. Cook pasta for 3-4 minutes until al dente - when the pasta is soft and cooked through, but retains a pleasant chew. If you prefer a softer texture, cook the pasta for an additional 1-2 minutes. STEP 4 While the pasta is cooking, melt half of the compound butter with a teaspoon of oil in a large, high-sided saute pan set over medium heat. Add the corn kernels and saute for 1-2 minutes until just crisp tender. By this point, the pasta should be ready. Use a measuring cup to reserve ½ cup of the pasta cooking water. Drain the pasta in a colander or use a pasta fork to transfer the hot pasta to the pan with corn. Add the cacio e pepe sauce and a splash of the reserved pasta water. Stir and toss with tongs to combine for about 1 minute. As you toss and combine, the sauce should become glossy and creamy. Add a few more tablespoons of pasta water, as needed, to reach desired consistency. Add remaining compound butter, tossing to melt and fully incorporate. Season with salt to taste.
STEP 5 Serve spaghetti with summer corn cacio e pepe with a side salad dressed in Italian vinaigrette. Enjoy!
STORAGE & PROCEDURE TIPS INGREDIENTS BEST USED WITHIN 5 DAYS Spaghetti - Keep frozen until immediately before cooking. Use within 1 month. (Ingredients: durum semolina flour, eggs, salt)
Corn - Store in the crisper drawer of the refrigerator. Use within 5 days.
Lettuce - Store in crisper drawer of the refrigerator in an airtight container, wrapped in a dry paper towel. Use within 5 days.
Tomato - Store in a cool, dry place in the kitchen. Use within 5 days.
Corn Cacio e Pepe Sauce - Store in the refrigerator. Use within 5 days. (Ingredients: water, roasted garlic, thyme, pecorino cheese, corn, salt, pepper)
Cacio e Pepe Compound Butter - Store in the refrigerator. Use within 5 days. (Ingredients: butter, pepper, pecorino cheese)
Italian Vinaigrette - Store in the refrigerator. Use within 5 days. (Ingredients: red wine vinegar, red onion, roasted red bell peppers, dried oregano, parmesan cheese, parsley, garlic, sunflower oil, salt, pepper)
*Contains gluten, egg and dairy inclusive ingredients. **Prepared in a facility that may contain gluten, dairy, egg, nuts, peanuts, soy, fish and shellfish.