This Week’s Supper Club Recipes

Supper Club Recipes For The Week Of January 16th

Vietnamese Noodle Soup with Chicken Thighs, Cabbage, Crimini Mushrooms, Cilantro & Mint

2 servings    ****  Hands On Time: 15 minutes ****  Total Time: 25 minutes

Windy Meadows boneless chicken thighs, skin removed (optional)

Pasta & Co. fettuccine pasta

Farmhouse Kitchen chicken and beef broth

J & B Farm green cabbage, shredded, divided, 1/3 of the cabbage set aside

Farmhouse Kitchen lemongrass-ginger sauce

Kitchen Pride crimini  mushrooms, washed, thinly sliced

Johnson’s Backyard Garden cilantro, rinsed, leaves picked, chopped for garnish

Johnson’s Backyard Garden mint, rinsed, leaves picked and chopped for garnish

Sea salt & fresh cracked black pepper

Olive oil

Set out chicken thighs and allow to come to room temperature. Season with salt and fresh cracked pepper.

In a medium pot bring water, seasoned to taste with salt, to a boil. Add fettuccine, stir and cook for 3 minutes. Drain water from pasta.

While pasta is cooking, set a saute pan or cast iron skillet over medium-high heat and add 1 tbs olive oil. When oil has reached a smoking point, sear chicken on each side for 3 minutes. Cover and reduce heat to medium, cook for 5 minutes or until juice run clear (internal temperature should reach 165F degrees). Remove chicken from pan and set aside. Allow to rest a few minutes before slicing into ¼” thick strips.  

Return pan to medium-high heat. Add 1 tbs olive oil, mushrooms, ⅔ of shredded cabbage, a pinch of salt, and black pepper. Sauté for 4-5 minutes until softened. Add broth and lemongrass-ginger sauce. Bring to a boil then remove from heat. Season to taste.
Build noodle bowls beginning with noodles divided evenly, sliced chicken strips, and mushroom-cabbage broth. Garnish with chopped herbs and reserved fresh cabbage.

4 servings    ****  Hands On Time: 15 minutes ****  Total Time: 25 minutes

Windy Meadows boneless chicken thighs, skin removed (optional)

Pasta & Co. fettuccine pasta

Farmhouse Kitchen chicken and beef broth

J & B Farm green cabbage, shredded, divided, 1/3 of the cabbage set aside

Farmhouse Kitchen lemongrass-ginger sauce

Kitchen Pride crimini  mushrooms, washed, thinly sliced

Johnson’s Backyard Garden cilantro, rinsed, leaves picked, chopped for garnish

Johnson’s Backyard Garden mint, rinsed, leaves picked and chopped for garnish

Sea salt & fresh cracked black pepper

Olive oil

Set out chicken thighs and allow to come to room temperature. Season with salt and fresh cracked pepper.

In a large pot bring water, seasoned to taste with salt, to a boil. Add fettuccine, stir and cook for 3 minutes. Drain water from pasta.

While pasta is cooking, set a saute pan or cast iron skillet over medium-high heat and add 1 tbs olive oil. When oil has reached a smoking point, sear chicken on each side for 3 minutes. Cover and reduce heat to medium, cook for 5 minutes or until juice run clear (internal temperature should reach 165F degrees). Remove chicken from pan and set aside. Allow to rest a few minutes before slicing into ¼” thick strips.  

Return pan to medium-high heat. Add 2 tbs olive oil, mushrooms, ⅔ of shredded cabbage, a pinch of salt, and black pepper. Sauté for 4-5 minutes until softened. Add broth and lemongrass-ginger sauce. Bring to a boil then remove from heat. Season to taste.

Build noodle bowls beginning with noodles divided evenly, sliced chicken strips, and mushroom-cabbage broth. Garnish with chopped herbs and reserved fresh cabbage.

Storage Tips *Ingredients best used within 5 days*

Chicken Thighs – Store in the freezer until 24-48 hrs before ready to use. Thaw in a bowl in the refrigerator overnight.

Fettuccine – Store in your refrigerator, use within 3 days or store in your freezer until ready to use. Do not thaw before cooking.

Chicken and Beef Broth – Store in your refrigerator, use within 5 days.

Green Cabbage – Store in the crisper drawer of your refrigerator, use within 5 days.

Lemongrass-Ginger Sauce – Store in your refrigerator, use within 5 days.

Mushrooms – Store in your refrigerator in the bag in which they came, use within 5 days.

Cilantro – Store upright in a small glass of water. Cover loosely with a plastic bag and store in your refrigerator.

Mint – Wrap loosely in a damp paper towel and store in the refrigerator in the bag in which it arrived.

*Contains gluten

Using Your Bushel

Asian roasted carrots are sure to please. Preheat oven to 425F. Scrub carrots and then cut lengthwise. Toss carrots with olive oil, salt, pepper, and minced garlic. Lay side by side on a sheet pan and roast 25-30 min until tender. Meanwhile, in a small bowl, whisk together 3 tbs soy sauce, 1 tbs brown sugar (packed), 2 tsp sesame oil1 tsp rice vinegar, and 1 tsp chili garlic sauce (or more to taste). Toss roasted carrots in your sauce, sprinkle with sesame seeds if desired.

Slow Cooker Beef Stew With Black Radish, Cabbage, Carrots And Green Jalapeno Hot Sauce

2 servings    ****  Hands On Time: 15 minutes ****  Total Time: 7-8 hours

Augustus Ranch beef stew meat, any large sinewy parts removed

J & B Farm  cabbage, rinsed, roughly chopped into 1 inch pieces

Johnson’s Backyard Garden black radish, chopped into ½” cubes

Johnson’s Backyard Garden carrots, peeled, chopped into ¼” rounds

Farmhouse Kitchen chicken stock

Farmhouse Kitchen tomato sauce

Farmhouse Kitchen green jalapeno hot sauce

Sea salt & black pepper

Olive oil

Heat 2 tbs olive oil over high heat until it reaches smoking point. Add stew meat and 1 tsp salt and fresh cracked black pepper. Sear for 2 minutes.  

Remove seared stew meat from pan and place in crock pot along with chopped cabbage, celery, carrots, chicken stock and tomato sauce. Stir everything together and set crockpot to cook on low (according to manufacturer’s instructions) approximately 7-8 hours.  

Serve stew in a bowl, topped with green jalapeno hot sauce.

4 servings    ****  Hands On Time: 15 minutes ****  Total Time: 7-8 hours

Augustus Ranch beef stew meat, any large sinewy parts removed

J & B Farm  cabbage, rinsed, roughly chopped into 1 inch pieces

Johnson’s Backyard Garden black radish, chopped into ½” cubes

Johnson’s Backyard Garden carrots, peeled, chopped into ¼” rounds

Farmhouse Kitchen chicken stock

Farmhouse Kitchen tomato sauce

Farmhouse Kitchen green jalapeno hot sauce

Sea salt & black pepper

Olive oil

Heat 2 tbs olive oil over high heat until it reaches smoking point. Add stew meat and 2 tsp salt and fresh cracked black pepper. Sear for 2 minutes.

Remove seared stew meat from pan and place in crock pot along with chopped cabbage, celery, carrots, chicken stock and tomato sauce. Stir everything together and set crockpot to cook on low (according to manufacturer’s instructions) approximately 7-8 hours.  

Serve stew in a bowl, topped with green jalapeno hot sauce.

Storage Tips *Ingredients best used within 5 days*

Beef Stew Meat – Store in the freezer until 24-48 hrs before ready to use. Thaw in a bowl in the refrigerator overnight.

Cabbage – Store in the crisper drawer of your refrigerator, use within 5 days.

Black Radish – Store in the crisper drawer of your refrigerator, use within 5 days.

Carrots – Remove any tops, store tops separately in an airtight container for later use. Store carrots in the crisper drawer of your refrigerator, use within 5 days.

Chicken Stock- Store in your refrigerator, use within 5 days.

Tomato Sauce- Store in your refrigerator, use within 5 days.

Green Jalapeno Sauce – Store in your refrigerator, use within 5 days.

*Resolution friendly

Using Your Bushel

Sometimes you just crave bread with your soup but maybe your resolutions won’t let you. Make sweet potato toast! Slice sweet potato lengthwise into ¼” thick slices. Place slices in toaster on high for 5 minutes or until cooked through. Top your well deserved “toast” with mashed avocado, crushed red pepper flakes, and sea salt. Or slather in coconut oil and season with salt and pepper (it’s better than butter!).

Herbed Ricotta Cheese Stuffed Chicken Breast With Roasted Beet & Carrot Salad & Wilted Kale

2 servings    ****  Hands On Time: 20 minutes ****  Total Time: 40 minutes

Windy Meadows chicken breast, partially butterflied to create a pocket

Dallas Mozzarella Company herbed ricotta cheese

Martinez Organics kale

Tenaza Organics beets washed, peeled, cut into ¼” half moons

Johnson’s Backyard Garden carrots, washed, greens removed, sliced lengthwise into ¼” thick slices

Patty’s Herbs thyme sprigs, left whole

Patty’s Herbs tarragon, leaves removed from stem and torn

Farmhouse Kitchen orange-caraway vinaigrette

Sea salt & fresh cracked black pepper

Olive oil

Set out chicken breast and allow to come to room temperature. Move oven rack to middle position and preheat oven to 450F degrees.

Stuff butterflied chicken breast with herb ricotta cheese. Fold top half of the butterflied breast over to cover cheese and place in a casserole dish. Rub chicken with a little olive oil so it doesn’t stick to the pan, season the chicken with salt and fresh cracked black pepper. Place on the middle rack of your oven to bake for 25-30 minutes. Remove from oven and set aside. Let rest for 4 minutes before serving.

Place sliced beets and sliced carrots in a small baking dish with 1 tbs of olive oil, 1 tsp salt, fresh cracked black pepper and both sprigs of thyme. Cover dish with lid, or foil, and place in the oven alongside chicken and bake 25 minutes. Remove from oven and set aside. Allow to cool for 10 minutes add orange-caraway vinaigrette and stir to combine.

While chicken and veggies are roasting, heat a saute pan over medium-high heat. Add 1 tbs of olive oil, kale, a pinch of salt, and pepper. Cook, turning with a spatula or tongs occasionally, until wilted. Remove from heat and set aside.

Serve stuffed chicken breast over bed of wilted kale, with beet and carrot salad on the side. Garnish the whole dish with torn tarragon.

4 servings    ****  Hands On Time: 20 minutes ****  Total Time: 40 minutes

Windy Meadows chicken breast, partially butterflied to create a pocket

Dallas Mozzarella Company herbed ricotta cheese

Martinez Organics kale

Tenaza Organics beets washed, peeled, cut into ¼” half moons

Johnson’s Backyard Garden carrots, washed, greens removed, sliced lengthwise into ¼” thick slices

Patty’s Herbs thyme sprigs, left whole

Patty’s Herbs tarragon, leaves removed from stem and torn

Farmhouse Kitchen orange-caraway vinaigrette

Sea salt & fresh cracked black pepper

Olive oil

Set out chicken breast and allow to come to room temperature. Move oven rack to middle position and preheat oven to 450F degrees.

Stuff butterflied chicken breast with herb ricotta cheese. Fold top half of the butterflied breast over to cover cheese and place in a casserole dish. Rub chicken with a little olive oil so it doesn’t stick to the pan, season the chicken with salt and fresh cracked black pepper. Place on the middle rack of your oven to bake for 25-30 minutes. Remove from oven and set aside. Let rest for 4 minutes before serving.

Place sliced beets and sliced carrots in a small baking dish with 2 tbs of olive oil, 2 tsp salt, fresh cracked black pepper and both sprigs of thyme. Cover dish with lid, or foil, and place in the oven alongside chicken and bake 25 minutes. Remove from oven and set aside. Allow to cool for 10 minutes add orange-caraway vinaigrette and stir to combine.

While chicken and veggies are roasting, heat a saute pan over medium-high heat. Add 1 tbs of olive oil, kale, a pinch of salt, and pepper. Cook, turning with a spatula or tongs occasionally, until wilted. Remove from heat and set aside.

Serve stuffed chicken breast over bed of wilted kale, with beet and carrot salad on the side. Garnish the whole dish with torn tarragon.

Storage Tips *Ingredients best used within 5 days*

Chicken Breast – Store in the freezer until 24-48 hrs before ready to use. Thaw in a bowl in the refrigerator overnight.

Herbed Ricotta Cheese – Store in your refrigerator, use within 5 days.

Kale – Store in the crisper drawer of your refrigerator, use within 5 days.

Beets – Remove any tops, store tops separately in an airtight container for later use. Store beets in the crisper drawer of your refrigerator, use within 5 days.

Carrots – Remove any tops, store tops separately in an airtight container for later use. Store carrots in the crisper drawer of your refrigerator, use within 5 days.

Tarragon – Store in a wrapped in a paper towel in the warmest part of the fridge, use within 5 days.

Thyme – Wrap in a damp paper towel and store in your refrigerator in the bag in which it arrived.

Orange-Caraway Vinaigrette – Store in your refrigerator, use within 5 days.

*Contains dairy

Using Your Bushel

Add a sweet ending to your meal with broiled grapefruit. Preheat broiler. Cut grapefruits in half and place peel side down on baking sheet. Drizzle fruit with honey (or brown sugar to truly satisfy your sweet tooth) then sprinkle ground ginger and cinnamon. Broil until slightly browned, about 6-7 minutes.

Pan Seared Pork Chops with Spiced Apple Sauce, Balsamic Roasted Cabbage and Cauliflower

2 servings    ****  Hands On Time: 15 minutes ****  Total Time: 35 minutes

Peaceful Pork bone-in pork chops

J & B Farms red cabbage, rinsed, core removed, cut into ½” wedges

Gunderman Acres cauliflower, chopped into small-medium florets

Balsamic vinegar

Farmhouse Kitchen herb garlic rub

Farmhouse Kitchen spiced apple sauce

Sea salt & fresh cracked black pepper

Olive Oil

Set pork chops out and allow to come to room temperature.  Season pork chops on both sides with garlic herb rub. Preheat oven to 425F degrees.

On a sheet pan, spread out cabbage and coat with 1 tbs olive oil. Season generously with salt and pepper. On a separate sheet pan, toss cauliflower with 1 tbs olive oil, salt, and pepper. Place both sheet pans in the oven and bake for 20 minutes. Use a spatula to turn and stir halfway through baking time.

When cabbage is finished cooking, remove from oven and drizzle with balsamic vinegar and set aside. Set cauliflower aside as well.

While vegetables are cooking, place 2 tbs of olive oil in a cast iron or oven safe skillet and heat on high until smoking point. Place pork chops in pan and sear for 3 minutes and flip. Place pork chops on the middle rack of oven for 8 minutes. Remove from oven, flip one more time, and baste with its own juices. Place back in oven for 2 minutes. Remove from oven set chops aside to rest for 4 minutes.  

Wipe pan, and place back on medium heat and add apple sauce and bring to a low simmer. Remove from heat and pour over chops, served alongside cabbage and cauliflower.

Serve pork chops topped with apple sauce, balsamic roasted cabbage on the side.

4 servings    ****  Hands On Time: 15 minutes ****  Total Time: 35 minutes

Peaceful Pork bone-in pork chops

J & B Farms red cabbage, rinsed, core removed, cut into ½” wedges

Gunderman Acres cauliflower, chopped into small-medium florets

Balsamic vinegar

Farmhouse Kitchen herb garlic rub

Farmhouse Kitchen spiced apple sauce

Sea salt & fresh cracked black pepper

Olive Oil

Set pork chops out and allow to come to room temperature.  Season pork chops on both sides with garlic herb rub. Preheat oven to 425F degrees.

On a sheet pan, spread out cabbage and coat with 2 tbs olive oil. Season generously with salt and pepper. On a separate sheet pan, toss cauliflower with 1-2 tbs olive oil, salt, and pepper. Place both sheet pans in the oven and bake for 20 minutes. Use a spatula to turn and stir halfway through baking time.

When cabbage is finished cooking, remove from oven and drizzle with balsamic vinegar and set aside. Set cauliflower aside as well.

While vegetables are cooking, place 2 tbs of olive oil in a cast iron or oven safe skillet and heat on high until smoking point. Place pork chops in pan and sear for 3 minutes and flip. Place pork chops on the middle rack of oven for 8 minutes. Remove from oven, flip one more time, and baste with its own juices. Place back in oven for 2 minutes. Remove from oven set chops aside to rest for 4 minutes.

Wipe pan, and place back on medium heat and add apple sauce and bring to a low simmer. Remove from heat and pour over chops, served alongside cabbage and cauliflower.

Serve pork chops topped with apple sauce, balsamic roasted cabbage on the side.

Storage Tips *Ingredients best used within 5 days*

Pork Chops – Store in the freezer until 24-48 hrs before ready to use. Thaw in a bowl in the refrigerator overnight.

Herbed Ricotta Cheese – Store in your refrigerator, use within 5 days.

Cabbage – Store in the crisper drawer of your refrigerator, use within 5 days.

Cauliflower – Store in the crisper drawer of your refrigerator, use within 5 days.

Spiced Apple Sauce – Store in your refrigerator, use within 5 days.

Garlic Herb Rub – Store in your refrigerator, use within 5 days.

Balsamic Vinegar – Store in your refrigerator, use within 5 days.

*Resolution friendly

Using Your Bushel

Add a  creamy turnip mash to your hearty dish. Preheat oven to 350 degrees. Roast 1 head of garlic- peeled, cut in half, sprinkled in olive oil and wrapped in foil for 35 minutes. Meanwhile boil peeled and quartered turnips in a large pot until fork tender. Add turnips, roasted garlic cloves, ¼ cup olive oil, and salt and pepper to taste into a blender or food processor. Process until smooth.