11/26/18

VT Grilled Cheese with Apples and Mt. Mansfield Creamery or Shelburne Farms Cheese

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Ingredients:

  • Red Hen Baking Ciabatta, or your favorite bread, Sliced

  • Mt. Mansfield Creamery Chin Clip Cheese, or Shelburne Farms Cheddar Cheese, Thinly Sliced

  • 1 Apple, Thinly Sliced

  • Butter

Process:

  1. Prepare Bread, Cheese and Apples

  2. Take a medium sized sauté pan, heat over medium heat

  3. Spread butter on one side of two pieces of bread

  4. Place one slice of Bread, buttered side down; top with layer of cheese and apples; place second piece of bread on top, buttered side facing outward

  5. Cover pan, and let cook for five minutes

  6. Carefully flip and let cook for another five minutes, until cheese is melted and bread has a golden brown crust.

Homemade Applesauce

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This recipe relies only on the sweet flavor of our apples - no sweeteners added! Applesauce makes a great snack or breakfast, warm or cold. You can also substitute applesauce for oil in baking. Or, try serving applesauce with savory dishes like chicken or pork for a sweet balance.

If you prefer a sweeter final product, try stirring in the sweetener of your choice - maple syrup, honey, or sugar - 1 tablespoon at a time, until you reach the perfect flavor.

Ingredients:

  • 3 Cups Apple, Peeled and Chopped

  • 1 Tsp Cinnamon

Process:

  1. In a medium Sauce Pan, heat apples and 1 cup of Water over medium heat

  2. Mix apples frequently, and allow to soften (about 15 minutes)

  3. Add water 1 tsp. at a time as needed, to continue softening for another 15 minutes, or until applesauce reaches your desired consistency.

  4. Remove from heat; mix in cinnamon

Fennel Apple and Carrot Salad with Maple Vinaigrette Chicken

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Fresh, crisp apples, carrots, and fennel all compliment each other in this refreshing salad - perfect after last week’s Thanksgiving feast!

Ingredients:

  • 2 Small Apples

  • 1 Fennel Bulb

  • 2 Carrots

  • 1 Chicken Breast

  • 1/4 Cup Maple Vinaigrette Dressing for chicken, and more for salad. (if you have time, you can marinate your chicken in 1/4 c of dressing for the day or overnight. It’s not required, but will add more flavor into the chicken.)

Process:

  1. Pre Heat oven to 350 F

  2. Cover Chicken Breast with Maple Vinaigrette Dressing, wrap in foil and place into oven; bake for 30-35 minutes until cooked through

  3. While the chicken is cooking, prepare your vegetable salad. After removing the tough woody stalks, slice the fennel bulb(s) as thinly as you can with a sharp knife. Slice apple into thin half-moon shapes. Peel carrots and slice them thinly, or, use a vegetable peeler to peel “ribbons.”

  4. You can chop up some of the leafy green fennel fronds to stir into the salad and garnish on top.

  5. Mix vegetables into in a medium or large bowl; mix in dressing to coat evenly.

  6. When the chicken is done, allow it to rest for about 10 minutes, then slice into even strips. Add to the salad to serve.

Soba Noodles with Mushrooms, Carrots, and Bok Choi (Optional Chicken)

soba noodles with bok choi, carrots, mushrooms, onions and chicken

When we have mushrooms, carrots, and bok choi together, we can’t resist making a delicious noodle bowl like this one! It’s a super-quick dish to make and can make for great leftovers. Mushrooms will provide a nice savory umami flavor for a satisfying vegetarian meal - or - Omnivore & Localvore packages include chicken breast, which you can add for an extra serving of protein.

Ingredients:

  • 1 Chicken Breast, sliced into even strips

  • 3 Carrots, peeled and sliced

  • 1 Cup Mushrooms, chopped

  • 1 Small Yellow Onion, chopped

  • 1 Clove Garlic, minced

  • 2 Small bok choi, chop the stalks, but keep leaves intact

  • 1 Bundle of soba noodles

  • 1 Tbsp. Olive Oil

  • 1 Tbsp. Sesame Oil

  • 1/2 Cup Soy Sauce

Process:

  1. Prep all vegetables

  2. In a large pan, heat olive oil over medium heat

  3. Season chicken with a dash of salt. Put chicken into pan and cook for five minutes, stirring frequently. Cooking pre-sliced chicken means each piece will cook through quickly!

  4. In a medium pot, boil water over medium-high heat.

  5. Once water in boiling, add soba noodles to the water, and cook for 2-4 minutes until noodles are tender; remove and drain — but be sure to reserve 1/2 cup of noodle water for combining ingredients in a following step! (The starch in the water helps everything come together.)

  6. Once the chicken is mostly cooked, add onions and garlic to the pan; cook until fragrant (about two minutes)

  7. Add the stalks of bok choi, carrots and 1/2 cup of reserved noodle water; cook for 4 minutes

  8. Once carrots begin to tenderize, add mushrooms and bok choi leaves. Stir in soy sauce and sesame oil, and cook for another 3-4 minutes (until bok choi leaves are wilted. You want some liquid to remain to create a nice sauce to coat the vegetables and noodles.

  9. Turn down the heat; add the soba noodles. Mix thoroughly. Season with additional salt or soy sauce if needed. Serve warm and enjoy!

Carrot Applesauce Bread

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This deliciously buttery bread is an excellent way to use up this fall’s bounty of apples - it includes apple pieces as well as 1/4 c of apple sauce! Enjoy for breakfast or a snack any time of day. You can also freeze to enjoy later.

Ingredients:

  • 1 Cup Flour

  • 1/2 Tsp. Baking Soda

  • 1/2 Tsp. Baking Powder

  • Salt

  • 1 Egg

  • 1/3 Cup Canola Oil or butter

  • 1/4 Cup Plain Yogurt

  • 1/4 Cup Brown Sugar

  • 1/4 Cup Apple Sauce

  • 1 Tbsp. Maple Syrup

  • 1 Cup Apple, Peeled and Grated

  • 1 Cup Carrot, Peeled and Grated

Process:

  1. Pre Heat oven to 350 F

  2. In a large bowl, combine flour, baking powder, baking soda, pinch of salt

  3. In a second bowl, combine egg, brown sugar, apple sauce, maple syrup, yogurt, oil; mix thoroughly

  4. Add wet ingredients into dry; mix

  5. Fold the carrots and apple into the mix

  6. Coat bread pan with oil and flour

  7. Pour mix into pan; place in over and bake for 40-45 minutes, until brown and inside is mostly dry

Bok Choi & Mushroom Stir Fry with Honey Glazed Salmon

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Ingredients: Stir Fry

  • 1 head Bok Choi, Leaves & Stems Separated

  • 3/4 Cup Mushrooms

  • 1/4 Cup Onion, Chopped

  • 1 Clove Garlic, Minced

  • 2 Tbsp. Soy Sauce

  • 1 Tbsp. Sriracha

  • 1 Tbsp. Olive Oil

Process:

  1. In a large skillet, heat olive oil over medium / high heat; add stems of Bok Choi & a pinch of salt; Let cook for three minutes

  2. Add Onions, Soy Sauce & Sriracha to the skillet; Cook for another 3-5 minutes until Onions are tender

  3. Add Mushrooms, Bok Choi leaves, and Garlic to skillet; cook for 5 more minutes

  4. Remove from heat

Ingredients: Glazed Salmon

  • 1/2 Lbs. Salmon, Cut into two smaller Fillets (for quicker, more even cooking)

  • 1/4 Cup Soy Sauce

  • 1/4 Cup Honey

  • 3 Cloves Garlic, Minced

  • 2 Tbsp. Lemon Juice

Process:

  1. Preheat oven to 350 F

  2. Combine Soy Sauce, Honey, Garlic, Lemon Juice in a shallow & wide bowl; mix thoroughly

  3. Coat Fillets with Sauce

  4. Place parchment paper on baking sheet; lay fillets on paper

  5. Bake for 10 minutes, or until flakey & cook through

  6. Serve with Stir Fry

Shaved Fennel with Orange

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Shaved Fennel with Orange

Recipe Level: Creative | Recipe Speed: Quick | Season: Summer/Fall | Type: Veggie Side | Diet: V/GF

A quick way to use fennel, this salad makes a great foil for fatty meat or seafood dishes. 

  • 1 bulb fennel, cut in half and with the core cut out

  • zest and juice of one orange

  • a couple tablespoons olive oil

  • 1/2 bulb shallot, minced

  • a splash of white wine vinegar

  • salt and pepper to taste

  1. If you have a mandoline, use it to slice the fennel. If not, slice the bulb as thinly as you can, using a chef knife.

  2. In a small bowl, toss the fennel with the other ingredients.

  3. Taste for seasoning. Does it need more acidity? How about salt? Adjust as needed.