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Recipes

Applewood Smoked Bacon Braised Beef With Garlic Rosemary Fingerling Potatoes

Serves 2
By Nate Friend of Harvest Kitchen LLC

Things you will need from your pantry:

Olive Oil
Salt and Pepper
All Purpose Flour or Cornstarch
Dark Beer or Red Wine (optional)
Beef Stock (optional)

Equipment:

Shallow Roasting Pan or Sheet Pan
Dutch Oven or 4Qt Pot
2 Dinner Plates or 2 Large Shallow Bowls

Ingredients:

1Lb Stew Beef (fully thawed)
6 Slices of Applewood Smoked Bacon (fully thawed) cut in small pieces
½ an Onion rough chopped
1 medium Carrot peeled and rough chopped
1 large Celery stalk rough chopped
4 cloves of Garlic Minced
¼ cup Flour or Cornstarch for dusting
2 Tbsp chopped Parsley save stems for braise
1 Tbsp chopped Rosemary save stems for braise
2 Tbsp Flour or Cornstarch (for slurry)
4 Tbsp Cold Water (for slurry)
2 ½ Cups Water or Beef Stock (optional) for braise
1 Cup of Dark Beer (optional) or ½ cup Red Wine (optional)
¾ Lb Fingerling Potatoes cut in half the long way
Salt and Pepper to taste
1 ½ Tbsp Olive Oil

Applewood Smoked Bacon Braised Beef With Garlic Rosemary Fingerling Potatoes

Directions:

1. Preheat oven to 350 degrees.

2. On your stovetop on med-high heat, preheat your Dutch-oven.

3. Brown bacon and remove from pan but leave the grease in the pan.

4. Toss beef in the flour “for dusting” and sear in the bacon fat until brown, remove from pan and set aside.

5. Place the onion, carrot, celery, ½ the garlic, parsley, and stems. Cook until vegetables begin to brown, scraping the browned beef from the bottom of the pan. Be sure to check your heat as not to burn the pan.

6. At this time if you decide to use the wine or beer, pour the liquid into the pan and stir to deglaze the pan, boil until most of the liquid has evaporated.

7. Add the water or stock “for the braise” and stir to deglaze the pan, put the bacon and beef back in the pan. Bring to a simmer.

8. Wisk together the water and flour (or cornstarch) and pour into the pot while stirring to prevent clumping.

9. Season generously with salt and pepper. Reduce to a simmer, cover and cook for 1 ½ to 2 hours stirring occasionally or until beef will pull apart and is moist (if the meat is still dry its not done yet).

10. Toss potatoes in remaining garlic, rosemary, olive oil, salt, and pepper. Arrange in one layer on roasting pan and place in oven and cook for 45 minutes to an hour or until tender. Remove herb stems.

11. Arrange potatoes, beef and veggies on two plates or shallow bowls.

12. Enjoy!

Helpful Hints:

While cooking the braise make sure to brown everything in the pan. You should build up a layer of drippings in the pan. Make sure not to burn this layer, this is where a lot of flavor and color for the sauce comes from.

Make sure you add enough salt before simmering otherwise you wont get enough flavor into the meat.

Baby Greens Salad with Shaved Root Vegetables and Lemon Vinaigrette

By Nate Friend of Harvest Kitchen LLC

Things you will need from your pantry:

Olive Oil
Honey
Dijon Mustard
Rice Wine Vinegar
Salt and Pepper

Equipment:

Blender
Peeler
4 Plates or Salad Bowls

Ingredients:

5 oz Red and Green Baby Greens
½ cup Rainbow Carrots peeled and shaved
¼ cup Sunchokes peeled and shaved
¼ cup Hakurei Turnips peeled and shaved
½ cup Olive Oil
Juice of one Lemo
2 Tbsp Rice Wine Vinegar
1 Tbsp Honey
1 Tbsp Dijon Mustard
1 small clove of Garlic
Salt and pepper to taste

Baby Greens Salad with Shaved Root Vegetables and Lemon Vinaigrette

Directions:

1. Place garlic, mustard, honey, lemon juice, vinegar, and oil in blender and blend until smooth, for about 30 seconds. Set aside.

2. Arrange greens on plates and garnish with shaved root vegetables.

3. Drizzle with desired amount of dressing and lightly season with salt and pepper.

4. Enjoy!

Helpful Hints:

Use your vegetable peeler to shave your root vegetables.

Add chicken or fish to turn this starter into a delicious entrée.

Flank Steak Fajitas & Organic Long Grain Brown Cilantro & Lime Rice

Serves 2

Ingredients:

3/4 LB Steak (It’s precut!)
1 Pkg Tortillas
1 Lg Pepper (Sliced into strips)
1 Lg Onion (Sliced into strips)
2 Limes (Both juiced & zested)
1/2 Bu Cilantro (Chopped)
Garlic (Chopped)
1 Cup Rice
1 & ¾ Cup Water or broth
Southwest Seasoning packet
Olive oil (or oil of your choice)

Directions:

1. In bowl (big enough to fit the meat in too), mix together 1 tablespoons olive oil, juice (and zest, optional) of 1 lime juice, 2 cloves of chopped garlic and half the packet of southwest seasoning.

2. Add beef strips and stir to coat, set aside. Marinate (if you have time) for 4-24 hours for maximum flavor.

3. Cut onion in half lengthwise and slice into strips, cut your peppers into strips.

4. Wrap what you want to eat for tortillas in foil and place in 350° oven for 5-10 minutes or until heated through. This is key to making the tortillas pliable, but don’t overcook unless they will become chips.

5. In large skillet over medium high heat, 1 tablespoon of olive oil.

6. Add onions & peppers stirring for 3-4 minutes, until softened and starting to brown lightly; transfer to a bowl or plate and set aside.

7. Add 1 more tablespoon of oil if the pan appears dry otherwise, add steak (removed from marinade) to very hot skillet, cook, stirring for 3-4 minutes or until they lose their red color. Reduce heat. Discard the old marinade.

8. Return onions and peppers to skillet; stir for about one minute on a low heat.

9. Add salt, pepper or more southwest seasoning to taste & 1/2 of the chopped cilantro (or to taste). Toss with tongs or fork to mix through- so the peppers & onions don’t start to fall apart.

10. Serve immediately by adding a portion of the steak mixture down the centre of each tortilla, top with your desired toppings, chopped cilantro and a couple small lime wedges (optional) , fold bottom of tortilla up over filling, fold the sides in, overlapping.

Cilantro & Lime Organic Long Grain Brown Rice

1. Combine 1 cups rice, 1 ¾ cups water, and butter (optional) in a pot and bring to a boil.

2. Cover with a tight-fitting lid, reduce heat to low-simmer, and cook 40 minutes.

3. Remove from heat (with lid on!) and steam for 10 minutes. Add chopped cilantro & lime zest, olive oil, salt & pepper to taste. Fluff with fork. Add lime juice and fluff again.

4. Serve alongside your fajitas- Enjoy!

Helpful Hints:

If rice is crunchy at the end of cooking time, it may be necessary to add 1-2 Tbsp. liquid and cook longer.

Marinade the steak longer only if you have time- even 30 minutes is good! | If you don’t have a zester skip the step | Start the rice first | Everyone likes things differently so feel free to season to taste

Golden Beet and Potato Salad with Whole Grain Mustard Vinaigrette

By Nate Friend of Harvest Kitchen LLC

Things you will need from your pantry:

Whole Grain Mustard
Cider Vinegar
Salt
Black Pepper
Olive Oil

Equipment:

Small Roasting Pan
4 Quart Pot
Blender
Strainer
4 Plates

Ingredients:

1Lb Potatoes sliced and cooked
1Lb Golden Beets cooked, peeled and sliced
¼ cup Onion sliced thin
¼ cup Radish sliced thin
¼ cup Green Pepper Julienned
1 Tbsp Onion chopped
1 Garlic clove
½ cup Olive Oil
2 Tbsp Cider Vinegar
1 ½ Tbsp Whole Grain Mustard
Salt
Pepper

Golden Beet and Potato Salad with Whole Grain Mustard Vinaigrette

Directions:

1. Preheat Oven to 350 Degrees. Place beets in roasting pan with one inch of water, cover with foil ], and cook for one hour or until beets are tender.

2. Peel beets, slice, and set aside to let cool.

3. Slice potatoes about ¼ inch thick and simmer on stovetop in the pot with lightly salted water until tender. Strain, cool, and set aside.

4. In a blender combine chopped onion, garlic, vinegar, mustard, oil, salt, and pepper and blend until smooth.

5. Gently toss potatoes, radish and onion in a bowl with desired amount of dressing and arrange on plates.

6. Toss beets in dressing and top the other ingredients with beets.

7. Garnish with peppers for color.

8. Top with additional dressing and season with salt and pepper.

9. Enjoy!

Helpful Hints:

If you don’t have whole grain mustard Dijon will work fine.

Easiest way to peel beets is by rubbing skin off with paper towels or a towel (one you don’t mind stained) as soon as they cool enough to handle. See image below.

Make sure to dress beets separately to avoid everything turning yellow.

Make sure to simmer potatoes; an aggressive boil will break potatoes apart.

Add salmon or chicken to make a delicious entrée.

Lemon Thyme Chicken with Roasted Garlic Blue Potatoes, Honey Glazed Sunchokes & Hakurei Turnips

By Nate Friend of Harvest Kitchen LLC

Things you will need from your pantry:

Olive Oil
Salt and Pepper
Honey

Equipment:

Roasting Pan
2 Baking Sheets
Zester or Box Grater
Meat Thermometer
4 Dinner Plates

Ingredients For Chicken:

1 Small Chicken (fully thawed)
½ bunch of Thyme picked and chopped
Zest and juice of one Lemon
2 Tbsp Olive Oil
Salt and Pepper to taste

For Potatoes:

1lb Blue Potatoes 1 inch dice
3 Garlic cloves chopped
2 Tbsp Olive Oil
Salt and Pepper to taste

For Sunchokes and Turnips:

½lb to ¾lb Sunchokes halved and sliced about ½in thick
½lb to ¾lb Hakurei Turnips halved and sliced about ½in thick
1 Tbsp Olive Oil
1 ½ Tbsp Honey
Salt and Pepper to taste

Lemon Thyme Chicken with Roasted Garlic Blue Potatoes, Honey Glazed Sunchokes & Hakurei Turnips

Directions:

1. Preheat oven to 350 degrees.

2. Marinate chicken with the lemon, thyme, oil, salt and pepper. Set in roasting pan and place in oven. Cook until chicken reaches an internal temperature of 165 degrees (about 45-60 min).

3. Combine ingredients for potatoes and spread out onto baking sheet and place in oven cook until tender (about 35-45 min).

4. Toss sunchokes and turnips in oil, salt, and pepper, spread out onto baking sheet and place in oven. Cook until tender (about 20-30 min). Drizzle with honey and cook for another 5 minutes.

5. Arrange chicken, potatoes and vegetables on 4 plates.

6. Enjoy!

Helpful Hints:

When zesting lemons only take off the yellow outer layer if you go to deep into the white pith it becomes bitter in taste.

Adding the honey at the end of the cooking process ensures the honey wont burn before the food is cooked.

Oven Roasted Parslied Golden Carrots

Serves 2

Ingredients:

¾ LB Golden Carrots, Peeled
2 tablespoons good olive oil
1 1/4 teaspoons kosher salt
1/2 teaspoons freshly ground black pepper
2 tablespoons minced fresh parsley

Directions:

1. Preheat the oven to 400 degrees F.

2. If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper.

3. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes or until browned and tender.

4. Toss the carrots with parsley, season to taste, and serve.

5. Enjoy!

Pork Tenderlion with Garlic Rosemary Rub Wrapped in Bacon

Serves 2

Ingredients:

2 garlic cloves, finely chopped; plus 1 head, halved crosswise
1/2 tablespoon coarsely chopped rosemary
¾ teaspoons kosher salt
1 tablespoon olive oil, divided
Freshly ground black pepper
1-pound pork tenderloin
3 slices bacon

Directions:

1. Preheat oven to 425°. Toss chopped garlic, chopped rosemary, salt, and 1 Tbsp. oil in a small bowl; season with pepper.

2. Rub garlic herb mixture all over tenderloin (if you have time to do this in the morning, great; chill pork until dinner). Grab baking dish and set tenderloin in dish. Wrap bacon slices around tenderloin, tucking ends underneath so bacon stays put. Nestle halved heads of garlic around tenderloin face down and drizzle everything with remaining 1/2 Tbsp. oil.

3. Roast until an instant-read thermometer inserted into thickest part of tenderloin registers 145° for medium, 30–40 minutes. Transfer to a cutting board and let rest at least 10 minutes before slicing. Once sliced use spoon to drizzle pan drippings lightly over meat before serving (optional).

4. Enjoy!

Helpful Hints:

Prep all produce. Start the tenderloin & get into oven. Start cooking root veggies. Get brussels sprouts ready & add to oven…

Crispy Oven Toasted Brussels Sprouts

Serves 2

Ingredients:

3/4 pounds Brussels sprouts
1 tablespoon good olive oil
¼-1/2 teaspoon kosher salt
¼ teaspoon freshly ground black pepper

Directions:

1. Rinse brussels under cool water. Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Cut them in half. Mix halved sprouts in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt if needed, and serve immediately. Try dipping them in your favorite sauce or tossing the crisped Brussels in some of the pan drippings from the pork when cooking is complete.

2. Enjoy!

Pulled Pork Sliders, Potato Salad & Steamed Broccoli/Cauliflower

Slow Cooker Pulled Pork:

Ingredients:

Pork Butt
Rub
¼ cup apple cider vinegar (just use water if you don’t have this)
¾ cup water

Pulled Pork Sliders, Potato Salad & Steamed Broccoli/Cauliflower

Directions:

1. Use the “rub” to rub into all sides of the pork

2. Place vinegar and water in bottom of slow cooker

3. Carefully add pork (so you don't wash off spices)

4. TCover and cook on low for about 4-8 hours

5. Remove pork and shred with fork

6. Remove any large fatty pieces and discard

7. Add juices from slow cooker as desired- we put them in a separate pan and cook down to a thicker sauce, depending on how much time we have

8. We also like to put the pork back into the slow cooker with the boiled down juices and our fav BBQ sauce

9. Serve straight from slow cooker onto lightly toasted brioche buns

10. Add any toppings you desire- fresh chopped cilantro, hot sauce, bbq sauce…endless options!

10. Enjoy!

 

Steamed Broccoli and Cauliflower:

(our distributor sent these instead of “broccoli slaw”- Enjoy!!)

This is a bag of ready to eat organic broccoli/cauliflower combo, so it saves steps!

We keep this simple and steam the florets until desired tenderness. Add salt & butter upon serving or eat as is. Feeling adventurous? Zest some lemon rind on top of the steamed florets before adding butter

 

Light and Easy Potato Salad:

Ingredients:

1 bag fingerling potatoes
1/4 cup chopped green onion
½ cup of chopped celery-smaller the better but don’t stress about size. If you don’t like celery don’t add it 3 tablespoons of chopped cilantro. If you don’t like cilantro use dried parsley or ¼ teaspoon of dried oregano
1/4 cup olive oil or oil of your choice
1/4 cup red wine vinegar (best choice, but apple cider vinegar works too!)
1 & 1/2 teaspoons fresh lemon juice & add some lemon zest if you desire
1/2 teaspoon garlic powder (if you want to use fresh garlic- mince 2 cloves instead)
1/2 teaspoon onion powder (if you want to use fresh onion- mince 2 tablespoons instead)
1/4 teaspoon sugar
1/2 teaspoon coarse salt, or to taste
1/2 teaspoon ground black pepper, or to taste
1 pinch ground red pepper (optional)

Directions:

1. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 25 minutes. Drain and chill in freezer until cool enough to handle, about 15-30 minutes.

2. Slice potatoes in half lengthwise and place into a large bowl; toss potatoes with green onion. Whisk olive oil, red wine vinegar, lemon juice, garlic powder, onion powder, salt, black pepper, oregano, sugar, and red pepper in a bowl. Pour the dressing over the potatoes and toss. Serve immediately or chill until serving time.

3. Enjoy!

Rice Noodle Stir Fry

By Nate Friend of Harvest Kitchen LLC

Things you will need from your pantry:

Honey
Soy Sauce
Vegetable Oil
Sesame Oil (optional)

Equipment:

12in Fry pan
Mandoline with Julienne setting (optional)

Ingredients:

1Tbsp. Vegetable Oil
1tsp. Sesame Oil (optional)
3 Tbsp. Soy Sauce
1 Tbsp. Honey
½ Medium Yellow Onion Sliced thin
½ Cup Thin Sliced Scallions
½ Medium Carrot julienned or cut into thin strips by hand
¼ Cup daikon radish julienned or cut into thin strips by hand
1 Cup Shredded Napa Cabbage
1Tbsp Ginger Peeled and Grated
3 Cups Cooked Rice Noodles

Rice Noodle Stir Fry

Directions:

1. On your stovetop set on med-high pre-heat your fry pan with the vegetable (and sesame oil) until a light smoke emits from the pan.

2. Carefully add onions and carrots. Stir and toss for 2 to 3 minutes or until vegetables have browned slightly.

3. Add cabbage, ginger and radish and cook for another 3 minutes or until the cabbage has wilted.

4. Add rice Noodles, soy sauce and honey stir and toss to combine and bring sauce to simmer.

5. Arrange on two plates or in bowls and top with scallions..

6. Enjoy!

Helpful Hints:

Easiest way to peel ginger. Use the edge of a spoon to scrape off the skin.

To cook rice noodles simply place them in a large bowl and cover with boiling water for 3-5 minutes or until the noodles are tender but slightly al dente. Strain and Rinse.

Oven Roasted Chicken, Our Potatoes & Asparagus

Keeping the chicken super simple again… This way you can use the leftovers for most anything and kids will eat it.

Chicken:

Ingredients:

1 Chicken (fully thawed)
½ bunch of rosemary picked and chopped
Zest and juice of one Lemon
2 Tbsp Olive Oil
Salt and Pepper to taste

Directions:

1. Preheat oven to 350 degrees.

2. Mix together lemon juice, lemon zest, rosemary, oil, salt and pepper.

3. Rub chicken with the lemon, rosemary, oil, salt and pepper mixture. Try to rub this mixture under the skin, if you can. Set in roasting pan and place in oven. Cook until chicken reaches an internal temperature of 165 degrees (about 45-60 min).

12. Enjoy!

Our Potatoes (sorry this is not a light recipe!):

Ingredients:

Potatoes, scrubbed clean, left whole with skin on and then sliced
¼- ½ Onion, as thinly sliced as possible
¼- ½ Cup of Heavy Cream (you may lighten it up and use milk but it might separate a bit)
1-2 Tablespoons of butter
Cheese, grated. The more the merrier but don’t forget to save plenty for the top!
Salt & Pepper

Directions:

1. Grease a 9x13-inch baking dish.

2. Preheat oven 350 degrees.

3. Spread about 1/3 of the potato slices into the bottom of the prepared baking dish. Top with about 1/3 of the onion slices. Drizzle potatoes & onions with enough cream to lightly coat each layer. Add a few chunks of butter. Season the entire layer with salt and pepper. Add a healthy layer of cheese. Repeat layering twice more.

4. Pop in the 350 degree oven (covered) for 25 minutes. Uncover and bake until potatoes are tender and the cheese is all toasty on top- about an additional 20 min or so depending on how thick your casserole is.

5. Remove from oven. Let cool at least 10 minutes before serving. Enjoy!

 

Asparagus:

Directions:

1. Cut off woody ends.

2. Rinse asparagus.

3. Add to boiling salted water for about 2 minutes until the spears are desired tenderness. If they cook too long they will be mushy.

4. Drain and serve immediately with a touch of olive oil or butter. Yum!

You may choose to blanch & eat (as above) or jazz it up a bit with the vinaigrette below-

3 tbsp (45 mL) extra-virgin olive oil
1 tsp (5 mL) Dijon mustard
1 tbsp red wine vinegar
Pinch of chopped or dried parsley or preferred herb (not necessary)
Pinch of salt and pepper

Put olive oil, Dijon mustard, red wine vinegar and parsley into a bowl and whisk together with a pinch of salt and pepper. Drain the asparagus, place on a serving dish and drizzle over the vinaigrette, making sure that all the spears are coated.

Ann's Salsa Chicken

Ingredients:

4 chicken thighs (approx. 1lb)
Salt & pepper
Garlic powder (if you have it)
1Tbsp Olive oil
1 cup Salsa per each LB of chicken
¾ cup Mexican cheese (or more depending on your taste)
Chopped cilantro & scallions for garnish
Other garnish ideas- limes, black beans, sour cream or greek yogurt.

Directions:

1. Rinse the Chicken thighs and pat dry with paper towels. Sprinkle with Salt, Pepper and garlic powder to taste.

2. Heat the olive oil in a skillet, add chicken thighs skin side down and cook uncovered over medium-high heat for 10 to 15 minutes or until chicken is light brown, turning occasionally so chicken browns evenly.

3. Pour desired amount of salsa evenly over each chicken thigh. Reduce the heat; Cover and simmer for 25-30 minutes until chicken is tender enough to be easily pierced with a fork.

4. Add cheese evenly over each thigh and cover, on low heat, for 5 minutes until cheese is melted.

5. Remove from heat & let sit for 5-10 minutes.

6. Serve as discussed below-

 

Spiralized Sweet Potatoes: (This week the Zucchini Spirals didn’t come in so we picked the next best thing)

Ingredients:

2 Tablespoons olive oil (or enough to evenly coat potatoes)
Sea salt or kosher salt (few pinches)
Freshly ground black pepper (optional)

Directions:

1. Preheat the oven to 450ºF and line a baking sheet with parchment paper or lightly coat pan with nonstick spray.

2. Remove spiralized sweet potatoes from package and drizzle with olive oil and sprinkle with sea salt and black pepper.

3. Feel free to add any spices you might like but it’s not necessary- ie: taco seasoning, cumin, onion or garlic powder…

4. Arrange the potatoes on the baking sheet so the layer is as even as possible so areas don’t burn. Roast them in the oven until just tender, about 10-15 minutes.

5. Remove from oven and serve immediately either with salsa chicken on top or on the side. Garnish with chopped scallions, cilantro or other choice accompaniments. Enjoy with a fresh side salad. YUM!

Other Great Recipe Links

Red Fire Farm
Cooking with Red Fire Farm, Montague MA
http://redfirefarm.com/recipes/index.html 

The Kitchn
http://www.thekitchn.com

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