Last Week’s Supper Club Recipes

Supper Club Recipes For The Week Of Februrary 20th

Adobo Shrimp Tostada with White Rice, Refried Beans, and Cabbage Slaw

2 servings    ****  Hands On Time:  10 minutes ****  Total Time: 20 minutes

Wahoo’s Seafood Co. shrimp, peeled

Gulf Pacific white rice

Farmhouse Kitchen refried pinto beans

Farmhouse Kitchen adobo sauce

Farmhouse Kitchen prepared slaw

El Milagro corn tostadas

Johnson’s Backyard Garden cilantro, washed, roughly chopped

Sea salt & black pepper

Olive oil

Step 1.  Bring rice, 1 cup of water, a pinch of salt, and 2 tsp. of olive oil to a boil in a medium saucepan, stir once, cover, reduce heat to low and cook for 20 minutes. Once cooked, remove rice from heat and keep covered for 10 more minutes. Fluff with a fork before serving

Step 2. Peel shrimp (if not done ahead of time) and season with a pinch of sea salt. Preheat sauté pan over medium heat with 1 tsp. olive oil. Saute shrimp in the hot pan for 2 minutes on each side, then add adobo sauce and finish cooking shrimp in sauce for 2-4 more minutes. Remove from heat and set aside.

Step 3. While shrimp are cooking, warm refried beans in a small saucepan over medium heat until they reach a low simmer. While beans are warming, roughly chop the cilantro.
Step 4. Build tostadas by spreading refried beans over each shell. Add adobo shrimp and top with prepared slaw and half the chopped cilantro. Enjoy tostadas with a side of rice garnished with the other half of the cilantro.

4 servings    ****  Hands On Time:  10 minutes ****  Total Time: 20 minutes

Wahoo’s Seafood Co. shrimp, peeled

Gulf Pacific white rice

Farmhouse Kitchen refried pinto beans

Farmhouse Kitchen adobo sauce

Farmhouse Kitchen prepared slaw

El Milagro corn tostadas

Johnson’s Backyard Garden cilantro, washed, roughly chopped

Sea salt & black pepper

Olive oil

Step 1.  Bring rice, 2 cups of water, a pinch of salt, and 2 tsp. of olive oil to a boil in a medium saucepan, stir once, cover, reduce heat to low and cook for 20 minutes. Once cooked, remove rice from heat and keep covered for 10 more minutes. Fluff with a fork before serving

Step 2. Peel shrimp (if not done ahead of time) and season with a pinch of sea salt. Preheat sauté pan over medium heat with 1 tsp. olive oil. Saute shrimp in the hot pan for 2 minutes on each side, then add adobo sauce and finish cooking shrimp in sauce for 2-4 more minutes. Remove from heat and set aside.

Step 3. While shrimp are cooking, warm refried beans in a small saucepan over medium heat until they reach a low simmer. While beans are warming, roughly chop the cilantro.

Step 4. Build tostadas by spreading refried beans over each shell. Add adobo shrimp and top with prepared slaw and half the chopped cilantro. Enjoy tostadas with a side of rice garnished with the other half of the cilantro.

Storage Tips *Ingredients best used within 5 days*

Ground Pork – Keep frozen until 24-48 hrs before ready to use. Thaw in a bowl in the refrigerator overnight.

Lettuce – Store in the crisper drawer of your refrigerator. Use within 5 days.

Radishes – Remove tops (if any), store in the crisper drawer of your refrigerator, use within 5 days.  

Carrots – Remove tops (if any), store in the crisper drawer of your refrigerator, use within 5 days.

Green Onions – Store upright in glass of water, plastic bag covering the green stalks, in the fridge.

Golden Coconut Milk – Store in your refrigerator. Use within 5 days.

Ginger-Chili Sauce – Store in your refrigerator. Use within 5 days.

White Rice – Store in a cool dry place in your kitchen. Use within 5 days.

Ginger-Soy Dressing – Store in your refrigerator. Use within 5 days.

*Gluten & Dairy Free

Do ahead: wash, dry and chop lettuce (store dry leaves in an airtight container), peel & thinly slice carrots and radish (store in water, covered), wash and chop green onions (store in an airtight container).

Using Your Bushel

A salad for dinner warrants  instant permission to eat Thai style french fries! Preheat oven to 425 F degrees. Cut 2 sweet potatoes into julienne strips. In a bowl, toss potatoes with 1 tbs lime juice, 2 tbs oil,

2 tsp Thai red curry paste, ½  tsp soy sauce, 1 tsp brown sugar, ½ tsp dried cilantro, ¼ tsp garlic salt. ¼ tsp ground ginger, ⅛ tsp cinnamon. Lay seasoned fries on a lined baking sheet and bake for 30-45 minutes. Season with salt and fresh cracked pepper.

Thai Pork SaladWith Lettuce, Radish, Carrot, Golden Milk Rice, and Ginger Chili Sauce

2 servings    ****  Hands On Time: 15 minutes ****  Total Time: 30 minutes

Peaceful Pork ground pork

Phoenix Farms lettuce, washed, air dried, and chopped to your liking

Johnson’s Backyard Garden radish, washed, thinly sliced

Gundermann Acres carrots, peeled, shredded, or thinly sliced

Gundermann Acres green onion, washed, ends removed, thinly sliced

Farmhouse Kitchen golden coconut milk (rice cooking liquid)

Gulf Pacific white rice

Farmhouse Kitchen ginger chili sauce

Farmhouse Kitchen ginger-soy dressing

Sea salt & fresh cracked black pepper

Olive oil

Step 1. Bring rice, prepared golden coconut milk, and a pinch of salt to a boil in a medium saucepan. Stir once, cover, reduce heat to low and cook for 20 minutes. Remove from heat and keep covered for 10 more minutes. Fluff with a fork before serving.

Step 2. While rice is cooking wash, dry and chop lettuce, then prepare carrots, radish, and green onions. 

Step 3. Preheat cast iron skillet or sauté pan over medium-high heat. Add 1 tbs olive oil and ground pork to preheated pan and season with sea salt and cracked black pepper. Brown meat until cooked through. Once cooked, remove from heat and drain off the fat. Add ginger-chili sauce to ground pork, then cover to keep warm, and set aside.

Step 5. Build your salad: top lettuce with  ground pork, rice, carrot, radish, and green onions, then drizzle the whole dish with ginger-soy dressing and serve.

4 servings    ****  Hands On Time: 15 minutes ****  Total Time: 30 minutes

Peaceful Pork ground pork

Phoenix Farms lettuce, washed, air dried, and chopped to your liking

Johnson’s Backyard Garden radish, washed, thinly sliced

Gundermann Acres carrots, peeled, shredded, or thinly sliced

Gundermann Acres green onion, washed, ends removed, thinly sliced

Farmhouse Kitchen golden coconut milk (rice cooking liquid)

Gulf Pacific white rice

Farmhouse Kitchen ginger chili sauce

Farmhouse Kitchen ginger-soy dressing

Sea salt & fresh cracked black pepper

Olive oil

Step 1. Bring rice, prepared golden coconut milk, and a pinch of salt to a boil in a medium saucepan. Stir once, cover, reduce heat to low and cook for 20 minutes. Remove from heat and keep covered for 10 more minutes. Fluff with a fork before serving.

Step 2. While rice is cooking wash, dry and chop lettuce, then prepare carrots, radish, and green onions.

Step 3. Preheat cast iron skillet or sauté pan over medium-high heat. Add 1 tbs olive oil and ground pork to preheated pan and season with sea salt and cracked black pepper. Brown meat until cooked through. Once cooked, remove from heat and drain off the fat. Add ginger-chili sauce to ground pork, then cover to keep warm, and set aside.

Step 5. Build your salad: top lettuce with  ground pork, rice, carrot, radish, and green onions, then drizzle the whole dish with ginger-soy dressing and serve.

Storage Tips *Ingredients best used within 5 days*

Ground Pork – Keep frozen until 24-48 hrs before ready to use. Thaw in a bowl in the refrigerator overnight.

Lettuce – Store in the crisper drawer of your refrigerator. Use within 5 days.

Radishes – Remove tops (if any), store in the crisper drawer of your refrigerator, use within 5 days.  

Carrots – Remove tops (if any), store in the crisper drawer of your refrigerator, use within 5 days.

 Green Onions – Store upright in glass of water, plastic bag covering the green stalks, in the fridge.

Golden Coconut Milk – Store in your refrigerator. Use within 5 days.

Ginger-Chili Sauce – Store in your refrigerator. Use within 5 days.

White Rice – Store in a cool dry place in your kitchen. Use within 5 days.

Ginger-Soy Dressing – Store in your refrigerator. Use within 5 days.

*Gluten & Dairy Free

Do ahead: wash, dry and chop lettuce (store dry leaves in an airtight container), peel & thinly slice carrots and radish (store in water, covered), wash and chop green onions (store in an airtight container).

Using Your Bushel

A salad for dinner warrants  instant permission to eat Thai style french fries! Preheat oven to 425 F degrees. Cut 2 sweet potatoes into julienne strips. In a bowl, toss potatoes with 1 tbs lime juice, 2 tbs oil,

2 tsp Thai red curry paste, ½  tsp soy sauce, 1 tsp brown sugar, ½ tsp dried cilantro, ¼ tsp garlic salt. ¼ tsp ground ginger, ⅛ tsp cinnamon. Lay seasoned fries on a lined baking sheet and bake for 30-45 minutes. Season with salt and fresh cracked pepper.  

Turkey Ribollita With Purple Hull Peas, Sorrel Greens, Carrots, Tomatoes, Parsley, Oregano, Elbow Pasta and Cheesy Bread

2 servings    ****  Hands On Time: 15 minutes ****  Total Time: 60 minutes

Parker Creek Ranch ground turkey

Farmhouse Kitchen turkey stock

Gundermann Acres purple hull peas, rinsed

Tecolote Farm sorrel greens, washed, roughly chopped

Gundermann Acres carrots, peeled, cut into coins

Village Farm tomato, washed, medium diced

Della Casa Pasta Co. fresh elbow pasta

Johnson’s Backyard Garden parsley, washed, roughly chopped

Rain Lily Farm oregano, washed, picked, rough chopped

Slow Dough Bread Co. mini boules, cut in half widthwise

Stryk shredded cheddar cheese

Preheat oven to 400F degrees.

Step 1. Bring a medium pot with 3 quarts of water and 3 tbs of salt to a boil. Add chopped sorrel to boiling water and blanch for 1 minute. Remove from boiling water using a slotted spoon and and drain in a colander. Discard water.

Step 2. Preheat Dutch oven or medium stock pot over medium-high heat and add 1 tbs. olive oil. Once pot is preheated, add ground turkey and season with sea salt and cracked black pepper. Brown meat until cooked through.

Step 3. Add chopped carrots, tomatoes, blanched sorrel greens and oregano to turkey. Saute for 2-3 minutes.

Step 4. Add stock and beans to pot and bring to a boil, cover, and reduce heat to medium-low for 45 minutes.

Step 5. 10 minutes before the before the soup is done, slice rolls, sprinkle with shredded cheddar cheese, place on a baking sheet, and place sheet in the oven for 10 minutes. Remove from oven and set aside.

Step 6. In the last 4 minutes of cooking the stew, add fresh pasta to the pot. When stew is done (beans and pasta are both cooked and tender), taste for seasoning and garnish with chopped parsley and enjoy.

4 servings    ****  Hands On Time: 15 minutes ****  Total Time: 60 minutes

Parker Creek Ranch ground turkey

Farmhouse Kitchen turkey stock

Gundermann Acres purple hull peas, rinsed

Tecolote Farm sorrel greens, washed, roughly chopped

Gundermann Acres carrots, peeled, cut into coins

Village Farm tomato, washed, medium diced

Della Casa Pasta Co. fresh elbow pasta

Johnson’s Backyard Garden parsley, washed, roughly chopped

Rain Lily Farm oregano, washed, picked, rough chopped

Slow Dough Bread Co. mini boules, cut in half widthwise

Stryk shredded cheddar cheese

Preheat oven to 400F degrees.

Step 1. Bring a medium pot with 3 quarts of water and 3 tbs of salt to a boil. Add chopped sorrel to boiling water and blanch for 1 minute. Remove from boiling water using a slotted spoon and and drain in a colander. Discard water.

Step 2. Preheat Dutch oven or medium stock pot over medium-high heat and add 1 tbs. olive oil. Once pot is preheated, add ground turkey and season with sea salt and cracked black pepper. Brown meat until cooked through.

Step 3. Add chopped carrots, tomatoes, blanched sorrel greens and oregano to turkey. Saute for 2-3 minutes.

Step 4. Add stock and beans to pot and bring to a boil, cover, and reduce heat to medium-low for 45 minutes.

Step 5. 10 minutes before the before the soup is done, slice rolls, sprinkle with shredded cheddar cheese, place on a baking sheet, and place sheet in the oven for 10 minutes. Remove from oven and set aside.

Step 6. In the last 4 minutes of cooking the stew, add fresh pasta to the pot. When stew is done (beans and pasta are both cooked and tender), taste for seasoning and garnish with chopped parsley and enjoy.

Storage Tips *Ingredients best used within 5 days*

Ground Turkey – Keep frozen until 24-48 hrs before ready to use. Thaw in a bowl in the refrigerator overnight.

Turkey Stock – Store in your refrigerator. Use within 5 days. Or freeze up to 4 months and use within 24 hours of thawing.

Purple Hull Peas –  Store in refrigerator, use within 4 days. Or freeze up to 4 months and use within 24 hours of thawing.

Sorrel Greens – Store in the crisper drawer of your refrigerator. Use within 5 days.

Carrots – Remove tops (if any), store in the crisper drawer of your refrigerator, use within 5 days.  

Tomato – Store in a cool dry place in your kitchen. Use within 5 days.

Elbow Pasta – Store in your refrigerator up to 2 days or freeze up to 4 months. No need to thaw before boiling.

Parsley – Gently wrap in a dampened paper towel. Store in the refrigerator for up to 5 days.

Oregano – Gently wrap in a dampened paper towel. Store in the refrigerator for up to 5 days.

Mini Boule Rolls – Store in your freezer until ready to use, will thaw on your countertop in 30 minutes or so.

Shredded Cheddar – Store in refrigerator and use within 7 days.

*Contains gluten & dairy

Using Your Bushel

Add a fresh crunch to your hearty Italian meal with a mixed greens salad and a scallion and thyme vinaigrette. Wash and chop your greens and additional veggies of choice. To make vinaigrette combine olive oil , lemon juice, apple cider vinegar, fresh thyme, chopped scallions and 1 tsp of dijon mustard, whisk until combined. Season to taste with salt and pepper. Pour over salad.

Bacon-Wrapped Chicken Breast with Cheesy Grits and Broccoli

2 servings    ****  Hands On Time: 20 minutes ****  Total Time: 45 minutes

Windy Meadows Farm chicken breasts

Flying Pig Provision Co. bacon

J & B broccoli, rinsed, chopped into small florets  

Homestead Gristmill grits, soaked for 20 minutes to 1 hour

Mill-King milk

Farmhouse Kitchen chicken stock  

Stryk shredded cheddar cheese

Sea salt & fresh cracked black pepper

Olive oil

Preheat oven to 450F.

Step 1. Put grits in a bowl and cover with 1” water. Place grits in the refrigerator to pre-soak for 20 minutes to 1 hour.

Step 2. Season chicken on both sides with salt and pepper. Wrap 1-2 slice of bacon around each chicken breast. Put wrapped chicken breasts on a baking sheet lined with parchment paper. Place on upper rack of oven and bake for roughly 15-20 minutes until bacon is rendered and crispy and chicken has reached an internal temperature of 165F and juices run clear. Remove from oven and rest for four minutes.

Step 3. Strain grits to pour off excess water. In a medium saucepan, heat milk, chicken stock, salt, and pepper over medium-high heat until it reaches a boil. Add grits, stir well, and reduce heat to a low simmer. Cook for 10- 15 minutes, stirring frequently. Once grits are finished cooking, stir in shredded cheese until melted. Season to taste.

Step 4. Add 3 tbs olive oil to a skillet over medium heat and add broccoli. Season with salt and pepper, stir, and cook for roughly 3 minutes.

Step 5. Remove from heat, and serve chicken and broccoli over cheesy grits.

4 servings    ****  Hands On Time: 20 minutes ****  Total Time: 45 minutes

Windy Meadows Farm chicken breasts

Flying Pig Provision Co. bacon

J & B broccoli, rinsed, chopped into small florets  

Homestead Gristmill grits, soaked for 20 minutes to 1 hour

Mill-King milk

Farmhouse Kitchen chicken stock  

Stryk shredded cheddar cheese

Sea salt & fresh cracked black pepper

Olive oil

Preheat oven to 450F.

Step 1. Put grits in a bowl and cover with 1” water. Place grits in the refrigerator to pre-soak for 20 minutes to 1 hour.

Step 2. Season chicken on both sides with salt and pepper. Wrap 1-2 slice of bacon around each chicken breast. Put wrapped chicken breasts on a baking sheet lined with parchment paper. Place on upper rack of oven and bake for roughly 15-20 minutes until bacon is rendered and crispy and chicken has reached an internal temperature of 165F and juices run clear. Remove from oven and rest for four minutes.

Step 3. Strain grits to pour off excess water. In a medium saucepan, heat milk, chicken stock, salt, and pepper over medium-high heat until it reaches a boil. Add grits, stir well, and reduce heat to a low simmer. Cook for 10- 15 minutes, stirring frequently. Once grits are finished cooking, stir in shredded cheese until melted. Season to taste.

Step 4. Add 3 tbs olive oil to a skillet over medium heat and add broccoli. Season with salt and pepper, stir, and cook for roughly 3 minutes.
Step 5. Remove from heat, and serve chicken and broccoli over cheesy grits.

Storage Tips *Ingredients best used within 5 days*

Chicken Breasts  – Keep frozen until 24-48 hrs before ready to use. Thaw in a bowl in the refrigerator overnight.

Bacon  – Keep frozen until 24-48 hrs before ready to use. Thaw in a bowl in the refrigerator overnight.

Grits – Store in a cool dry place in your pantry until ready to use.

Chicken Stock – Store in your refrigerator. Use within 5 days. Or freeze up to 4 months and use within 24 hours of thawing.

Milk – Store in refrigerator and use within 5 days.

Broccoli – Store in the crisper drawer of your refrigerator. Use within 5 days.

Cheddar Cheese – Store in refrigerator and use within 5 days.

*Contains dairy

Using Your Bushel

Bulk up your veg offering by adding thin-sliced carrots to your meal. Add to the sauté pan about 5 minutes before adding your broccoli. Once both are slightly charred and crisp-tender, remove from heat and spoon over grits.