Last Week’s Supper Club Recipes

Supper Club Recipes For The Week Of May 15th

Spicy Peach Chicken Wings with Creamy Celery Potato Salad and Pickled Vegetables

2 servings    ****  Hands On Time:  30 minutes ****  Total Time: 45 minutes

Windy Meadows Family Farm chicken wings

Farmhouse Kitchen spicy peach wing sauce

Boggy Creek Farm red potatoes, washed, cut into 1” cubes

My Father’s Farm garlic chives, ends trimmed, thinly sliced

Farmhouse Kitchen creamy celery dressing

Farmhouse Kitchen pickled carrots and radishes

Johnson’s Backyard Garden parsley, washed leaves picked, roughly chopped

Sea salt & black pepper

Olive oil

Step 1. Preheat oven to 400 degrees. Season a medium pot of water with salt and bring to a boil over high heat.

Step 2. Add potatoes to water, bring back up to a boil, then reduce heat to medium. Allow water to simmer and continue to cook for 12-15 minutes or until tender and easily pierced with a fork. Remove pot from heat and let drain the water using a strainer. Transfer potatoes to a medium mixing bowl and set in the refrigerator to cool for 10 minutes.

Step 3. In a large mixing bowl, toss chicken wings with 1 tbsp. olive oil, 1 tsp salt, and pepper. Transfer wings to a baking sheet and place on the middle rack in your oven. Set timer for 15 minutes, remove wings from oven and flip over each wing. Set timer and bake for another 15-20 minutes until golden and crispy. Wings are done when their internal temperature is 165F (use a meat thermometer to measure). Remove wings from oven and, using tongs, transfer to a large clean mixing bowl. Remove wings from oven and, using tongs, transfer to a large clean mixing bowl. Tongs ensure that any extra grease gets left behind on the pan, so if you don’t have tongs, use a slotted spoon or a fork to transfer the wings. Pour spicy peach wing sauce over the wings and toss to coat. Garnish with chopped parsley and set aside.

Step 4. Remove potatoes from the refrigerator. Add sliced chives and creamy celery dressing to the bowl and toss to coat. Season to taste with salt and pepper.

Step 5.  Serve wings alongside potato salad and garnish plate with pickled vegetables. Enjoy!

4 servings    ****  Hands On Time:  30 minutes ****  Total Time: 45 minutes

Windy Meadows Family Farm chicken wings

Farmhouse Kitchen spicy peach wing sauce

Boggy Creek Farm red potatoes, washed, cut into 1” cubes

My Father’s Farm garlic chives, ends trimmed, thinly sliced

Farmhouse Kitchen creamy celery dressing

Farmhouse Kitchen pickled carrots and radishes

Johnson’s Backyard Garden parsley, washed leaves picked, roughly chopped

Sea salt & black pepper

Olive oil

Step 1. Preheat oven to 400 degrees. Season a large pot of water with salt and bring to a boil over high heat.

Step 2. Add potatoes to water, bring back up to a boil, then reduce heat to medium. Allow water to simmer and continue to cook for 12-15 minutes or until tender and easily pierced with a fork. Remove pot from heat and let drain the water using a strainer. Transfer potatoes to a large mixing bowl and set in the refrigerator to cool for 10 minutes.

Step 3. In a large mixing bowl, toss chicken wings with 1 tbsp. olive oil, 2 tsp salt, and pepper. Transfer wings to a baking sheet and place on the middle rack in your oven. You may need to use two baking sheets, depending on their size. Set timer for 15 minutes, remove wings from oven and flip over each wing. If you used two baking sheets, place one sheet back in the oven where the other was baking and the other sheet back in the oven where the first was baking. This will ensure more even cooking. Set timer and bake for another 15-20 minutes until golden and crispy. Wings are done when their internal temperature is 165F (use a meat thermometer to measure). Remove wings from oven and, using tongs, transfer to a large clean mixing bowl. Tongs ensure that any extra grease gets left behind on the pan, so if you don’t have tongs, use a slotted spoon or a fork to transfer the wings. Pour spicy peach wing sauce over the wings and toss to coat. Garnish with chopped parsley and set aside.

Step 4. Remove potatoes from the refrigerator. Add sliced chives and creamy celery dressing to the bowl and toss to coat. Season to taste with salt and pepper.

Step 5.  Serve wings alongside potato salad and garnish plate with pickled vegetables. Enjoy!

Storage Tips *Ingredients best used within 5 days*

Chicken Wings – Keep frozen until 24 to 48 hours before you are ready to cook. Thaw chicken on the lowest shelf in bowl overnight.

Spicy Peach Wing Sauce – Store in your refrigerator. Use within 5 days.

Red Potato – Store in a cool, dry place in your kitchen. Use within 5 days.

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

Creamy Celery Dressing – Store in your refrigerator. Use within 5 days.

Pickled Carrots and Radishes – Store in your refrigerator until ready to use.

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

*Contains Dairy

**Gluten Free

Using Your Bushel

Smoky greens are the perfect side for your all-american feast with Farmhouse flair. Heat 3 tbs olive oil in a skillet over medium heat. Add 1 yellow onion minced, 1 tsp smoked paprika, ½ tsp cayenne pepper, salt and cracked black pepper to taste. Cook onion until soft- about 5 minutes. Add ½ cup water to skillet and bring to a simmer. Add 2 large bunches of your favorite greens to fill the pan. Add more salt and pepper and cover with a lid. Cook for 10 minutes, toss greens with tongs and then continue to simmer for 10 minutes until tender and liquid has cooked off.

Slow Cooker Korean Beef Lettuce Wraps with Steamed White Rice, Fried Chili Flakes, and Carrot Radish Salad with Ginger-Miso Dressing

 

2  servings  **** Hands On Time: 20 minutes ****  Total Time: 7.5-8.5 hours

Bella Verdi Farm lettuce, core removed, whole leaves picked, washed, dried

Peeler Ranch beef stew meat, sinew trimmed (if desired)

Farmhouse Kitchen Korean seasoned broth

Gundermann Acres carrots, peeled, cut into matchsticks

My Father’s Farm radishes, washed, thinly sliced

Rain Lily Farm mint, washed, destemmed, roughly chopped

Buena Tierra Farm basil, washed, destemmed, roughly chopped

Gulf Pacific white rice

Farmhouse Kitchen ginger-miso vinaigrette

Farmhouse Kitchen sesame fried chilis

Morning:

Pat stew meat dry with a paper towel and lightly season with sea salt and cracked black pepper. Preheat a cast iron skillet over medium heat. Once hot, add 1 tbs olive oil and stew meat to the pan. Sear meat until a golden brown crust on outside has formed. Add Korean broth to skillet. As soon as you add the liquid to the pan, the brown bits that were stuck to the pan will loosen. Use a wooden spoon to scrape the bits from the pan so they’re incorporated into the broth. What you just did is called “deglazing.” Remove skillet from heat and carefully transfer meat and broth to your slow cooker (we recommend a 2-3.5 quart). Set heat to low. Cook for 7-8 hours.

Evening:

Step 1:  In a small saucepan over high heat, bring rice, 1 cup water, 1 tsp olive oil, and a pinch of salt to a boil. Reduce heat to low, cover, and slow-simmer for 20 minutes. Remove pan from heat and keep covered for 10 more minutes. Fluff with a fork before serving.

Step 2:  While rice is cooking,  separate lettuce leaves, wash and let air dry. Peel and cut carrots and radish and reserve in bowl for later. Wash, destem, and rough chop herbs, add to the bowl with carrots and radishes, and toss to combine. Add ginger-miso vinaigrette and toss to coat.

Step 3:  When beef is tender, turn off slow cooker and set up a wrap-building station. Build wraps by spooning meat into lettuce cups and topping with carrot radish salad. Add sesame fried chilis to rice and stir to combine. Spoon rice onto each plate alongside your wraps. Enjoy!

4  servings  **** Hands On Time: 20 minutes ****  Total Time: 7.5-8.5 hours

Bella Verdi Farm lettuce, core removed, whole leaves picked, washed, dried

Peeler Ranch beef stew meat, sinew trimmed (if desired)

Farmhouse Kitchen Korean seasoned broth

Gundermann Acres carrots, peeled, cut into matchsticks

My Father’s Farm radishes, washed, thinly sliced

Rain Lily Farm mint, washed, destemmed, roughly chopped

Buena Tierra Farm basil, washed, destemmed, roughly chopped

Gulf Pacific white rice

Farmhouse Kitchen ginger-miso vinaigrette

Farmhouse Kitchen sesame fried chilis

Morning:

Pat stew meat dry with a paper towel and lightly season with sea salt and cracked black pepper. Preheat a cast iron skillet over medium heat. Once hot, add 1 tbs olive oil and stew meat to the pan. Sear meat until a golden brown crust on outside has formed. Add Korean broth to skillet. As soon as you add the liquid to the pan, the brown bits that were stuck to the pan will loosen. Use a wooden spoon to scrape the bits from the pan so they’re incorporated into the broth. What you just did is called “deglazing.” Remove skillet from heat and carefully transfer meat and broth to your slow cooker (we recommend a 3.5-4.5 quart). Set heat to low. Cook for 7-8 hours.

Evening:

Step 1:  In a small saucepan over high heat, bring rice, 2 cups of water, 1 tsp olive oil, and a large pinch of salt to a boil. Reduce heat to low, cover, and slow-simmer for 20 minutes. Remove pan from heat and keep covered for 10 more minutes. Fluff with a fork before serving.

Step 2:  While rice is cooking,  separate lettuce leaves, wash and let air dry. Peel and cut carrots and radish and reserve in bowl for later. Wash, destem, and rough chop herbs, add to the bowl with carrots and radishes, and toss to combine. Add ginger-miso vinaigrette and toss to coat.

Step 3:  When beef is tender, turn off slow cooker and set up a wrap-building station. Build wraps by spooning meat into lettuce cups and topping with carrot radish salad. Add sesame fried chilis to rice and stir to combine. Spoon rice onto each plate alongside your wraps. Enjoy!

Storage Tips *Ingredients best used within 5 days*

Beef Stew Meat – Keep frozen until 24-48 hours before ready to use. Thaw in a bowl in your refrigerator overnight.

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

White Rice – Store in a cool, dry place in your pantry until ready to use.

Seasoned Broth – Store in your refrigerator. Use within 5 days.

Carrots – Remove any tops and store in the crisper drawer of your refrigerator. Use within 5 days.

Radish – Remove any tops and store in the crisper drawer of your refrigerator. Use within 5 days.

Mint  – Store in your refrigerator, upright in a glass of water. Use within 5 days.

Basil – Store in your refrigerator, upright in a glass of water. Use within 5 days.

Ginger Sesame Vinaigrette – Store in your refrigerator. Use within 5 days.

Sesame Fried Chilis – Store in your refrigerator. Use within 5 days.

Using Your Bushel

Caramelized sesame red potatoes make for a great side to your Korean lettuce wraps. Preheat oven to 400F degrees. Peel and chop potatoes into bite size cubes. Drizzle potatoes in oil and roast for 40 minutes. While roasting, combine 2 tbs raw sugar with 1 tbs sesame oil in a sauce pan. Melt on low heat until well combined. Once potatoes are roasted, toss in sauce and garnish with sesame seeds and salt as desired.

Shrimp Tacos with Peach Pico De Gallo and Elotes (Street Corn) with Spicy Aioli & Queso Fresco

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

Wahoo’s Seafood Co. shrimp, peeled, washed, patted dry with a paper towel

Farmhouse Kitchen Mexican spice blend

El Milagro corn tortillas
Farmhouse Kitchen peach pico de gallo
Full Quiver Farm queso fresco, grated
Farmhouse Kitchen aioli
J & B Farm sweet corn, shucked, rinsed
Johnson’s Backyard Garden cilantro, leaves picked, chopped
Sea salt & cracked black pepper
Olive oil

Preheat oven to 400 degrees.

Step 1. Place shucked corn on a sheet pan. Brush with 1 tbsp. olive oil and season with a sprinkle of salt and pepper (we recommend 1/2 tsp. of each). Roast for 15-20 minutes on the middle rack of the oven, until corn has turned a slightly golden brown color and is fork tender. Set corn aside and let cool until it’s no longer too hot to touch, roughly 4 minutes.

Step 2. While corn is roasting, season shrimp with half of the Mexican spice blend. Preheat saute pan on medium-high heat with 1 tablespoon of olive oil. When oil is shimmering, add shrimp and saute for 2 minutes on each side until cooked through. Remove shrimp from pan and set aside.

Step 3. Wipe out saute pan, and it return to the stovetop. Heat your tortillas in the pan, approximately 30 seconds per side, until desired tenderness. Set aside and cover.

Step 4. Finish the elotes. To do so, place grated cheese on a plate, add the remainder of the spice mix, and use your hands to quickly toss to combine. Spread aioli evenly on each piece of corn and then roll in the Mexican spiced queso fresco. Repeat until all corn is coated.

Step 5. Build tacos with spiced shrimp, peach pico de gallo and chopped cilantro. Serve elotes on the side.  Buen Provecho!

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

Wahoo’s Seafood Co. shrimp, peeled, washed, patted dry with a paper towel
Farmhouse Kitchen Mexican spice blend

El Milagro corn tortillas
Farmhouse Kitchen peach pico de gallo
Full Quiver Farm queso fresco, grated
Farmhouse Kitchen aioli
J & B Farm sweet corn, shucked, rinsed
Johnson’s Backyard Garden cilantro, leaves picked, chopped
Sea salt & cracked black pepper
Olive oil

Preheat oven to 400 degrees

Step 1. Place shucked corn on a sheet pan. Brush with 1 tbsp. olive oil and season with a sprinkle of salt and pepper (we recommend 1/2 tsp. of each). Roast for 15-20 minutes on the middle rack of the oven, until corn has turned a slightly golden brown color and is fork tender. Set corn aside and let cool until it’s no longer too hot to touch, roughly 4 minutes.

Step 2. While corn is roasting, season shrimp with half of the Mexican spice blend. Preheat saute pan on medium-high heat with 1 tablespoon of olive oil. When oil is shimmering, add shrimp and saute for 2 minutes on each side until cooked through. Remove shrimp from pan and set aside.

Step 3. Wipe out saute pan, and it return to the stovetop. Heat your tortillas in the pan, approximately 30 seconds per side, until desired tenderness. Set aside and cover.

Step 4. Finish the elotes. To do so, place grated cheese on a plate, add the remainder of the spice mix, and use your hands to quickly toss to combine. Spread aioli evenly on each piece of corn and then roll in the Mexican spiced queso fresco. Repeat until all corn is coated.

Step 5. Build tacos with spiced shrimp, peach pico de gallo and chopped cilantro. Serve elotes on the side.  Buen Provecho!

Storage Tips *Ingredients best used within 5 days*

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

Mexican Spice Mix – Keep in a cool, dry place in your kitchen until ready to use.

Corn Tortillas – Store in your refrigerator. Use within 5 days.

Peach Pico de Gallo – Store in your refrigerator. Use within 5 days.

Queso Fresco – Store in refrigerator. Use within 7 days.

Aioli – Store in your refrigerator. Use within 5 days.

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

Cilantro – Store upright in glass of water, plastic bag loosely covering the leaves in the fridge. Use within 5 days

*Contains: Shellfish & Dairy

** Gluten Free

Do ahead: peel shrimp

Using Your Bushel

Add a bright carrot and mango salad to your street food feast. In a small mixing bowl, wisk

¼ cup cider vinegar, 2 tbs sugar, 2 tbs lime juice, 2 tbs olive oil, and salt and pepper to taste until well combined. Add 2 cups thinly sliced carrots, sliced radishes, 1 cup cubed mango to bowl and toss with dressing to combine. Allow to marinate in refrigerator for 30 minutes or more. Add 2 tbs fresh cilantro and serve.

Mediterranean-Spiced Lamb Pita Burger with Creamy Zucchini Salad and Spiced Pecans

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

 

Peeler Farms ground lamb

Phoenicia Bakery pitas, cut in half

Johnson’s Backyard Garden leeks, washed, root end removed, top 2 inches removed, sliced thin  

Gundermann Acres zucchini

Farmhouse Kitchen spiced pecans

Farmhouse Kitchen creamy feta dressing

Farmhouse Kitchen Mediterranean lamb seasoning

Sea salt & fresh cracked black pepper

Olive oil

Step 1: Let ground lamb come to room temperature

Step 2: Using a Y-peeler, slice zucchini into ribbons. Transfer zucchini into a bowl and season with 1 tbs of salt. Toss to coat evenly. Let zucchini sit for 5 minutes – zucchini will become softer and more pliable. After 5 minutes have passed, transfer zucchini to a strainer and rinse with water. Pat dry with paper towels and set aside.

Step 3: Combine ground lamb, sliced leeks and Mediterranean lamb seasoning in a medium sized mixing bowl, using your hands to mix until all ingredients are evenly distributed. Carefully open the pita halves so each has a pocket. Carefully spoon the (uncooked) lamb filling into each pita pocket, dividing it evenly among each pita. Be sure to push the lamb filling all the way to the back of the back edges of the pita. Push down and flatten with your hand.

Step 4: Heat 1 tbsp. olive oil in a cast iron skillet or griddle over medium-high heat. Once your skillet is hot, add pita halves (you may need to do this in batches depending on the size of your skillet). Cook for about 7-8 minutes on each side or until lamb is cooked through and pita is crisp. Remove your pitas from the pan and set on a paper towel lined plate or place on a cooling rack over a cookie sheet to allow excess fat to drain. Allow pitas to rest for 4 minutes.  


Step 5: While lamb pita pockets are resting, toss the zucchini in a bowl with desired amount of the feta dressing. Season to taste with salt and pepper. Top salad with spiced pecans and serve on the side with the lamb pita pockets. Enjoy!

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

 

Peeler Farms ground lamb

Phoenicia Bakery pitas, cut in half

Johnson’s Backyard Garden leeks, washed, root end removed, top 2 inches removed, sliced thin  

Gundermann Acres zucchini

Farmhouse Kitchen spiced pecans

Farmhouse Kitchen creamy feta dressing

Farmhouse Kitchen Mediterranean lamb seasoning

Sea salt & fresh cracked black pepper

Olive oil

Step 1: Let ground lamb come to room temperature

Step 2: Using a Y-peeler, slice zucchini into ribbons. Transfer zucchini into a bowl and season with 1 tbs of salt. Toss to coat evenly. Let zucchini sit for 5 minutes – zucchini will become softer and more pliable. After 5 minutes have passed, transfer zucchini to a strainer and rinse with water. Pat dry with paper towels and set aside.

Step 3: Combine ground lamb, sliced leeks and Mediterranean lamb seasoning in a medium sized mixing bowl, using your hands to mix until all ingredients are evenly distributed. Carefully open the pita halves so each has a pocket. Carefully spoon the (uncooked) lamb filling into each pita pocket, dividing it evenly among each pita. Be sure to push the lamb filling all the way to the back of the back edges of the pita. Push down and flatten with your hand.

Step 4: Heat 1 tbsp. olive oil in a cast iron skillet or griddle over medium-high heat. Once your skillet is hot, add pita halves to the skillet (you may need to do this in batches, depending on the size of the skillet). Cook for about 7-8 minutes on each side or until lamb is cooked through and pita is crisp. Remove your pitas from the pan and set on a paper towel lined plate or place on a cooling rack over a cookie sheet to allow excess fat to drain. Allow pitas to rest for 4 minutes.  

Step 5: While lamb pita pockets are resting, toss the zucchini in a bowl with desired amount of the feta dressing. Season to taste with salt and pepper. Top salad with spiced pecans and serve on the side with the lamb pita pockets. Enjoy!

Storage Tips *Ingredients best used within 5 days*

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

Pitas – Store in refrigerator. Use within 5 days.

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

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

Spiced Pecans – Keep in a cool, dry place in your kitchen until ready to use.

Creamy Feta Dressing – Store in refrigerator. Use within 7 days.

Mediterranean Lamb Seasoning – Keep in a cool, dry place in your kitchen until ready to use.

*Contains Gluten, Nuts, Dairy

Using Your Bushel

Add fresh corn on the cob to your Mediterranean feast. After cooking lamb pitas, reserve some fat in pan. Add  1 minced garlic clove, ½ tbs mint, ½ tbs oregano, 2 tbs fresh basil finely minced, 1 tbs parsley finely minced, ¼ tsp cumin, 1 pinch cinnamon, ¼ tsp sugar to pan over medium-high heat. Add corn (husks and silks removed) to the pan and sear, rotating to ensure even cooking, until tender.

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