herbs

Olive Oil Herb Cubes

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Ingredients:

  • Left over Herbs, Chopped Finely

  • Olive Oil

Process

  1. In a regular ice cube tray, layer 1 tsp. of chopped herbs or combination of herbs into each compartment

  2. Cover herbs with Olive Oil

  3. Freeze & keep for future use

*For future use: Just pop individual herb & oil cube into a sauté pan or pot, heat and use just as you would regular olive oil for stove top cooking!

Vegan Squash & Herb Mac & 'Cheese'

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Ingredients:

  • 2 Cups Elbow Pasta (or preferred pasta)

  • 1 Cup Winter Squash, Chopped

  • 1/2 Cup White Beans

  • 2 Cups Vegetable Stock

  • 2 Tbsp. Nutritional Yeast

  • 1 Tbsp. White Wine Vinegar

  • 1 Sprig Winter Savory

  • 1 Sprig Thyme

  • Salt & Pepper

Process:

  1. In a medium sauce pan, bring 4 cups of water to a boil

  2. Add pasta to the boiling water and cook until al dente; strain pasta

  3. In a second sauce pan, heat Vegetable Stock over medium heat

  4. Add chopped Squash, the full Sprig of Thyme and Winter Savory to the vegetable stock; cook over medium heat until squash is tender

  5. Drain excess stock from the pot, and remove herb stems

  6. In a food processor or blender, combine Squash, White Beans, Nutritional Yeast, Vinegar and 1/4 Cup Water; blend until smooth; add water as needed to get to desired consistency

  7. Pour Mixture over cooked pasta

  8. Season with Salt and Pepper

*** For non-vegan version, just add your cheese of choice!

Vegetarian Mushroom-Celeriac Stuffing

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This recipe puts two spins on the classic- mushrooms make it vegetarian, and replacing celery with celeriac allows you to more easily use only local ingredients! You can use stuffing mix from Red Hen Baking Company, or use a loaf of their delicious bread! Multigrain, whole grain, polenta bread, and other bread varieties will add texture and flavor to your stuffing.

Ingredients:

1 Loaf of Crusty Bread, or 1 Package of Stuffing Mix (which you can get from our pop-up shop!)

1 Pint of Mushrooms

1 small Celeriac (2 cups, diced)

2 small Onions (2 cups, diced)

1 Quart of Vegetable Broth

2 ounces and 4 ounces of butter, divided

3 sprigs of rosemary, chopped

2 sprigs of sage, chopped

5 sprigs of thyme, chopped

3 sprigs of winter savory, chopped

Salt and pepper

 

Process:

1. If using fresh bread, rip the bread up into chunks and leave uncovered in a bowl for 1-2 days to get stale. Alternately, you can spread the chunks on a baking sheet and toast in the oven at 325°F for 20 minutes or so, until the bread is dry and somewhat crispy. If using stuffing mix, you can skip this step altogether!

2. Preheat oven to 400°F.

3. Chop the onion, mushrooms and celeriac. Don’t be intimidated by celeriac’s large size or uneven skin! No need to peel it, just cut the vegetable into a cube, thus removing the skin. From there, it is easy to dice. You can even save the leftover pieces for making your own stock.

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4. Melt the 2 tbsp of butter in skillet over medium-high heat. Add the onions and let them cook for a few minutes, stirring occasionally, until they start to get translucent. Add the celeriac, mushrooms, salt, and pepper, and continue to cook.

5. Meanwhile, while the vegetables are cooking, chop the herbs. Feel free to use whichever herbs you like best in the amounts you prefer. For example, you can increase the amount of rosemary and decrease the amount of another herb if you’d like.

6. After the vegetables have been cooking for a few minutes, add the herbs and cook until fragrant.

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7. Place bread pieces in a large bowl. Add cooked herbs and vegetables and stir to combine.

8. Melt the remaining 4 ounces of butter. Pour melted butter and vegetable broth over the bread mixture, once again stirring to combine.

9. Transfer everything to a large, greased baking dish and cover with foil. Bake for 30 minutes, then uncover and bake another 15 minutes or so, until the top is a deep golden brown. Serve!





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Mixed Herb Pesto

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Mixed-Herb Pesto

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

This pesto can be made of a mix of herbs, or of herbs and greens (such as arugula, or spinach). You can make it without any nuts or other thickeners, which will mean that the herb flavors will really pop. Or you can add walnuts, almonds, or pine nuts, or throw in a little bit of bread, to give it a thicker texture.

  • 1/2 bunch parsley leaves, picked off the stems and rinsed
  • 1/2 bunch basil leaves, picked off the stems and rinsed
  • the zest of 1 lemon
  • the juice of 1 lemon
  • a few tablespoons olive oil
  • salt and pepper to taste
  • nuts, if desired. Walnuts, almonds, pine nuts, and cashews all go nicely in pesto. 
  1. In a blender, combine all ingredients. Purée until the mixture is a smooth paste. If needed, you can add a little bit of water, or more oil, to thin out the pesto.