Last Week’s Supper Club Recipes

Supper Club Recipes For The Week Of July 3rd

Braised Chicken Leg Quarters with Spicy Roasted Red Pepper Puree

 

2 servings  |  Hands On Time: 15 minutes   |  Total Time: 55 minutes

Windy Meadows Family Farm Chicken Leg Quarters, patted dry

Kitchen Pride Crimini Mushrooms, washed, quartered

Martinez Farms Okra, washed, stems removed, cut diagonally  into 1” pieces

Sand Creek Farm Cherry Tomatoes, washed, halved

J & B Farms Corn, shucked, kernels shaved off the cob

El Milagro Corn Tortillas

Farmhouse Kitchen Seasoned Chicken Stock

Farmhouse Kitchen Spicy Roasted Pepper Paste (Rouille)

Sea salt and fresh cracked black pepper

Olive oil

 

Preheat oven to 375°F.

Step 1. Heat a large ovenproof saute pan over medium-high heat. Season both sides of chicken with ¼ tsp. salt. When the pan is hot and just beginning to smoke, add 1 tbsp. oil and carefully add chicken legs skin side down. Allow chicken to brown on the first side, without moving or flipping, approximately 4-6 minutes. Flip the chicken over and brown on the second side for an additional 4-6 minutes. Transfer chicken to a clean plate.

Step 2. Using the same saute pan, heat 1 tbsp. oil over medium heat. Add mushrooms, okra, tomatoes, and corn. Cook, stirring occasionally, until the vegetables are lightly browned, approximately 3-5 minutes. Deglaze the pan by carefully pouring in the seasoned chicken stock. Using a wooden spoon or spatula, scrape the bottom of the pan to release the flavorful brown crust that has developed. Transfer chicken (and juices that accumulated in the plate) back to the pan of sauteed vegetables, nestling the quarters in among the veggies. Place saute pan in oven, uncovered, and bake for 30-35 minutes or until juices run clear and internal temperature reaches 165°F. (Note: If your pan is not large enough to fit all of the vegetables and chicken, you can transfer ingredients to a large casserole dish to bake.)

Step 3. After removing chicken from oven, add rouille to pan and stir to combine and coat vegetables, creating a pan sauce. Season pan sauce with salt and pepper to taste. Add tortillas to hot oven to warm through or toast in a skillet.

Step 4. Serve braised chicken leg quarters on top of vegetables and spoon spicy roasted pepper pan sauce over top. Dip warm tortillas in pan sauce and enjoy bites with chicken and vegetables.

 

4 servings   |  Hands On Time: 15 minutes   |  Total Time: 55 minutes

Windy Meadows Family Farm Chicken Leg Quarters, patted dry

Kitchen Pride Crimini Mushrooms, washed, quartered

Martinez Farms Okra, washed, stems removed, cut diagonally  into 1” pieces

Sand Creek Farm Cherry Tomatoes, washed, halved

J & B Farms Corn, shucked, kernels shaved off the cob

El Milagro Corn Tortillas

Farmhouse Kitchen Seasoned Chicken Stock

Farmhouse Kitchen Spicy Roasted Pepper Paste (Rouille)

 

Preheat oven to 375°F.

Step 1. Heat a large ovenproof saute pan over medium-high heat. Season both sides of chicken with ¼ tsp. salt. When the pan is hot and just beginning to smoke, add 1 tbsp. oil and carefully add chicken legs skin side down. Allow chicken to brown on the first side, without moving or flipping, approximately 4-6 minutes. Flip the chicken over and brown on the second side for an additional 4-6 minutes. Transfer chicken to a clean plate.

Step 2. Using the same saute pan, heat 1 tbsp. oil over medium heat. Add mushrooms, okra, tomatoes, and corn. Cook, stirring occasionally, until the vegetables are lightly browned, approximately 3-5 minutes. Deglaze the pan by carefully pouring in the seasoned chicken stock. Using a wooden spoon or spatula, scrape the bottom of the pan to release the flavorful brown crust that has developed. Transfer chicken (and juices that accumulated in the plate) back to the pan of sauteed vegetables, nestling the quarters in among the veggies. Place saute pan in oven, uncovered, and bake for 30-35 minutes or until juices run clear and internal temperature reaches 165°F. (Note: If your pan is not large enough to fit all of the vegetables and chicken, you can transfer ingredients to a large casserole dish to bake.)

Step 3. After removing chicken from oven, add rouille to pan and stir to combine and coat vegetables, creating a pan sauce.  Season pan sauce with salt and pepper to taste. Add tortillas to hot oven to warm through or toast in a skillet.

Step 4. Serve braised chicken leg quarters on top of vegetables and spoon spicy roasted pepper pan sauce over top. Dip warm tortillas in pan sauce and enjoy bites with chicken and vegetables.

Storage Tips *Ingredients best used within 5 days*

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

Crimini Mushrooms – Store in the refrigerator in a paper bag. Use within 5 days.

Okra – Store in the refrigerator in the bag they came in. Use within 5 days.

Cherry Tomatoes – Store in a cool, dry place in the kitchen. Use within 5 days.

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

Corn Tortillas – If not using immediately, store in the refrigerator.

Seasoned Chicken Stock – Store in the refrigerator. Use within 5 days. Or freeze up to 4 months. Use

within 24 hours of thawing.

Spicy Roasted Pepper Paste – Store in the refrigerator. Use within 5 days.

*Gluten, dairy, egg, shellfish, and nut free

Using Your Bushel

Add a side of potatoes in ranchero sauce to round out this tortilla soup-inspired meal. Wash and slice 3-4 potatoes into ½” half moons. Heat a large skillet over medium heat. When oil is hot, add 3 tbsp. oil and fry potatoes until lightly browned, approximately 6 minutes. Add 1 small sliced onion, 1 large diced tomato, 1 sliced jalapenos, 1 clove minced garlic or ¼ tsp. garlic powder, and ¼ cup of water. Season with salt and pepper to taste. Reduce heat to a simmer and stew potatoes until tender.

Bean and Cheese Pupusa with Pulled Pork & Chimichurri Sauce

 

2 servings   |  Hands On Time: 20 minutes   |  Total Time: 20 minutes

Farmhouse Kitchen-prepared Jesse’s Tortilla Factory Masa Dough

Farmhouse Kitchen Refried Beans

Farmhouse Kitchen-prepared Peaceful Pork Pulled Pork

J & B Farms Corn, shucked, kernels shaved

Animal Farm Lettuce Mix

Stryke Jersey Farm Cheddar Cheese

Johnson’s Backyard Garden Mixed Cherry Tomatoes, washed, diced into ¼” pieces

Farmhouse Kitchen Carrot and Onion Pickles

Farmhouse Kitchen Chimichurri Sauce

Sea salt and fresh cracked black pepper

Olive oil

Step 1. To create the pupusas, begin by wetting your hands with water to help you shape the masa. Separate the masa in 2 portions, and then divide each of the 2 portions into 4 balls, for a total of 8 masa balls. For each pupusa, you’ll shape 2 masa balls into ½” thick discs. Fill the center of one disc with 2 tsp. beans and 2 tsp. cheese. Cover with the second disc and press down gently to even out and flatten, approximately 4-5” wide. Press and crimp the outer edges to join the discs. Repeat with remaining masa for a total of 4 pupusas. Set aside until ready to griddle.

Step 2. Set a large skillet over medium heat. When pan is hot and just beginning to smoke, add 1 tbs. oil. Griddle the pupusas until center slightly puffs and pupusa is browned in spots, 3-4 minutes per side. Depending on the size of your skillet, you may need to griddle the pupusas in batches, adding more oil as needed. Transfer the pupusas to a paper-towel lined plate to absorb any excess oil.

Step 3. In the same skillet, placed over medium heat, add 1 tbs. oil. Add pulled pork and shaved corn kernels. Cook pork for 5-7 minutes or until heated through and corn is tender. Season with salt and pepper to taste.

Step 4. Serve pupusas with pulled pork on top, drizzle with chimichurri, and garnish with diced tomatoes and lettuce. Enjoy!

4 servings   |  Hands On Time: 25 minutes   |  Total Time: 25 minutes

Farmhouse Kitchen-prepared Jesse’s Tortilla Factory Masa Dough

Farmhouse Kitchen Refried Beans

Farmhouse Kitchen-prepared Peaceful Pork Pulled Pork

J & B Farms Corn, shucked, kernels shaved

Animal Farm Lettuce Mix

Stryke Jersey Farm Cheddar Cheese

Johnson’s Backyard Garden Mixed Cherry Tomatoes, washed, diced into ¼” pieces

Farmhouse Kitchen Carrot and Onion Pickles

Farmhouse Kitchen Chimichurri Sauce

Sea salt and fresh cracked black pepper

Olive oil

Step 1. To create the pupusas, begin by wetting your hands with water to help you shape the masa. Separate the masa in 4 portions, and then divide each of the 4 portions into 4 balls, for a total of 16 masa balls. For each pupusa, you’ll shape 2 masa balls into ½” thick discs. Fill the center of one disc with 2 tsp. beans and 2 tsp. cheese. Cover with the second disc and press down gently to even out and flatten, approximately 4-5” wide. Press and crimp the outer edges to join the discs. Repeat with remaining masa for a total of 8 pupusas. Set aside until ready to griddle.

Step 2. Set a large skillet over medium heat. When pan is hot and just beginning to smoke, add 1 tbs. oil. Griddle the pupusas until center slightly puffs and pupusa is browned in spots, 3-4 minutes per side. Depending on the size of your skillet, you may need to griddle the pupusas in batches, adding more oil as needed. Transfer the pupusas to a paper-towel lined plate to absorb any excess oil.

Step 3. In the same skillet, placed over medium heat, add 1 tbs. oil. Add pulled pork and shaved corn kernels. Cook pork for 5-7 minutes or until heated through and corn is tender. Season with salt and pepper to taste.

Step 4. Serve pupusas with pulled pork on top, drizzle with chimichurri, and garnish with diced tomatoes and lettuce. Enjoy!

Storage Tips *Ingredients best used within 5 days*

Pulled Pork – Store in freezer until 24-48 hours before you’re ready to cook. Thaw overnight in a bowl in the refrigerator.

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

Cherry Tomato – Store in a cool, dry place in the kitchen. Use within 5 days.

Lettuce – Store in crisper drawer of refrigerator in an airtight container, wrapped in a dry paper towel. Use within 5 days.

Refried Beans – Keep refrigerated, use within 4 days, or freeze up to 4 months and use within 24 hours of thawing.

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

Cheddar Cheese – Store in refrigerator. Use within 7 days.

Carrot & Onion Pickles – Store in refrigerator. Use within 7 days.

Chimichurri – Store in refrigerator. Use within 7 days.

*Contains dairy

**Gluten, egg, shellfish, and nut free

Using Your Bushel

Celebrate the arrival of a summer staple by making crispy roasted okra fries. Preheat oven to 425°F. Wash and trim the stems ends of 1/2 pound of okra, and split or quarter lengthwise. On a large sheet pan, add okra and drizzle with 1 tbsp. olive oil, ½ tsp. ground cumin, ½  tsp. chile powder, ½ tsp. ground garlic, ¼  tsp. salt and black pepper. Toss to evenly coat with seasoning and oil. Spread okra out into even layer, so that there is plenty of space. Roast the okra for 10-15 minutes until brown on one side, flip and roast for an additional 10-15 minutes. Remove when golden brown and crispy. Season with additional salt and pepper to taste.

Grilled Margherita Pizza with Fresh Tomato and Basil Pesto

 

 

2 servings   |  Hands On Time: 15 minutes  |  Total Time: 15 minutes

Slow Dough Co. Ciabatta Bread

Sand Creek Farm Tomatoes, washed, cored

Full Quiver Farms Mozzarella

Animal Farm Arugula, washed and dried

Farmhouse Kitchen Basil Pesto

Farmhouse Kitchen Balsamic Vinaigrette

Sea salt and fresh cracked black pepper

Olive oil

Preheat gas or charcoal grill to medium heat (300-325°F) according to manufacturer’s instructions.

Step 1. While grill is preheating, slice ciabatta bread in half lengthwise and lightly oil each half on both sides. Slice the tomatoes and mozzarella into ¼” rounds. Set ingredients on a large sheet pan alongside the basil pesto until ready to assemble and grill the pizza.

Step 2. When grill is hot, add the bread directly on the grates. Grill the bread for 1-2 minutes each side, allowing bread to develop grill marks and toast. Remove bread to the sheet pan and assemble the pizza. Start by spreading the cut side of the bread halves with basil pesto. Next, add a layer of tomatoes and mozzarella. Alternate the slices across two rows. Drizzle with half of the balsamic vinaigrette and return to bread to grill. Close the grill lid to bake the pizza and melt the cheese. If you have a gas grill, turn the heat to low. Check the pizza every minute or so to see if the cheese has melted and ensure the bread does not burn.

Step 3. To serve, top each pizza with arugula and remaining balsamic vinaigrette. Season with salt and pepper to taste. Enjoy!

Oven Instructions: If you don’t have a grill, an oven works great, too. You’ll prepare your bread and ingredients as instructed, but instead of grilling the pizza, you’ll use the broil setting on your oven to toast the bread per Step 1. After topping the pizza per Step 2, you can put the bread directly on a pizza stone, oven rack, or use a sheet pan. When you’re ready to melt the cheese, we recommend that you transfer the pizza to a lower rack and watch the bread carefully to prevent the broiler from burning the bread.

4 servings   |  Hands On Time: 15 minutes   |  Total Time: 15 minutes

Slow Dough Co. Ciabatta Bread

Sand Creek Farm Tomatoes, washed, cored

Full Quiver Farms Mozzarella

Animal Farm Arugula, washed and dried

Farmhouse Kitchen Basil Pesto

Farmhouse Kitchen Balsamic Vinaigrette

Sea salt and fresh cracked black pepper

Olive oil

Preheat gas or charcoal grill to medium heat (300-325°F) according to manufacturer’s instructions.

Step 1. While grill is preheating, slice ciabatta bread in half lengthwise and lightly oil each half on both sides. Slice the tomatoes and mozzarella into ¼” rounds. Set ingredients on a large sheet pan alongside the basil pesto until ready to assemble and grill the pizza.

Step 2. When grill is hot, add the bread directly on the grates. Grill the bread for 1-2 minutes each side, allowing bread to develop grill marks and toast. Remove bread to the sheet pan and assemble the pizza. Start by spreading the cut side of the bread halves with basil pesto. Next, add a layer of tomatoes and mozzarella. Alternate the slices across two rows. Drizzle with half of the balsamic vinaigrette and return to bread to grill. Close the grill lid to bake the pizza and melt the cheese. If you have a gas grill, turn the heat to low. Check the pizza every minute or so to see if the cheese has melted and ensure the bread does not burn.

Step 3. To serve, top each pizza with arugula and remaining balsamic vinaigrette. Season with salt and pepper to taste. Enjoy!

Oven Instructions: If you don’t have a grill, an oven works great, too. You’ll prepare your bread and ingredients as instructed, but instead of grilling the pizza, you’ll use the broil setting on your oven to toast the bread per Step 1. After topping the pizza per Step 2, you can put the bread directly on a pizza stone, oven rack, or use a sheet pan. When you’re ready to melt the cheese, we recommend that you transfer the pizza to a lower rack and watch the bread carefully to prevent the broiler from burning the bread.

Storage Tips *Ingredients best used within 5 days*

Ciabatta Bread – Store in the freezer until ready to use. Will thaw on the counter in 30-45 minutes.

Tomatoes – Store in a cool, dry place in the kitchen. Use within 5 days.

Arugula – Store in crisper drawer of refrigerator in an airtight container, wrapped in a dry paper towel. Use within 5 days.

Mozzarella – Store in the refrigerator. Use within 5 days.

Basil Pesto – Store in the refrigerator. Use within 5 days.

Balsamic Vinaigrette – Store in the refrigerator. Use within 5 days

*Contains gluten, dairy, and nuts

**Shellfish and egg free

Using Your Bushel

With a grill already going, why not make dessert, too? Cut 2-4 ripe peaches in half and remove the pits. Drizzle with olive oil and grill over medium heat, flesh side down. Remove when charred and golden with grill marks. Spoon smooth and creamy Honey Vanilla Greek Yogurt from Mother Culture over the warm grilled peaches and top with crushed pecans.

Venison & Pork Banh Mi Sandwich with Herb & Melon Salad

 

2 servings   |  Hands On Time: 15 minutes   |  Total Time: 40 minutes

Farmhouse Kitchen Venison & Pork Pate-Spiced Sausage

Easy Tiger Baguette, cut into 2 portions, each portion sliced lengthwise to create a pocket

Gundermann Acres Carrots, washed, peeled, stem end trimmed, cut into small matchsticks

Braune Farms Jalapeno, stem end removed, cut into small matchsticks (remove seeds for less spice)

Tecolote Farm Basil, washed and leaves picked, minced or torn

Patty’s Herbs Mint, washed and leaves picked, leaves minced or torn

Buena Tierra Farm Cantaloupe, seeds and skin removed, orange flesh diced in large cubes

Farmhouse Kitchen Spiced Aioli

Farmhouse Kitchen Honey Cilantro Vinaigrette

Sea salt and fresh cracked black pepper

Olive oil

 

Preheat oven to 300°F.

Step 1: Evenly divide the sausage into two oblong patties (about 6-7”) and set aside. Place a saute pan on medium-high heat. When the pan is hot and just smoking, add 1 tbs oil. and then add patties. Sear first side for 4-6 minutes, flip, and cover pan with lid. Reduce heat to medium-low and cook for 4-6 additional minutes until browned and cooked through (160°F). Season with salt and pepper to taste. Set aside until ready to assemble banh mi sandwich.

Step 2: While the sausage patties cook, add sliced bread to oven and toast for 3-5 minutes, or to desired crispness. Toss the diced cantaloupe with half of the torn mint and basil, and honey cilantro vinaigrette. If preferred, add a few matchsticks of jalapeno to the salad for spice. Season with salt and pepper to taste.

Step 3: To assemble banh mi sandwich, spread the spiced aioli on the inside of both the top and bottom halves. Add venison and pork sausage patty, matchsticks of carrot and jalapeno, and remaining half of mint and basil. Serve the banh mi with a side of herb and melon salad. Enjoy!

4 servings   |  Hands On Time: 15 minutes   |  Total Time: 40 minutes

Farmhouse Kitchen Venison & Pork Pate-Spiced Sausage

Easy Tiger Baguette, cut into 2 portions, each portion sliced lengthwise to create a pocket

Gundermann Acres Carrots, washed, peeled, stem end trimmed, cut into small matchsticks

Braune Farms Jalapeno, stem end removed, cut into small matchsticks (remove seeds for less spice)

Tecolote Farm Basil, washed and leaves picked, minced or torn

Patty’s Herbs Mint, washed and leaves picked, leaves minced or torn

Buena Tierra Farm Cantaloupe, seeds and skin removed, orange flesh diced in large cubes

Farmhouse Kitchen Spiced Aioli

Farmhouse Kitchen Honey Cilantro Vinaigrette

Sea salt and fresh cracked black pepper

Olive oil

 

Preheat oven to 300°F.

Step 1: Evenly divide the sausage into four oblong patties (about 6-7”) and set aside. Place a saute pan on medium-high heat. When the pan is hot and just smoking, add 1 tbs oil. and then add patties. Sear first side for 4-6 minutes, flip, and cover pan with lid. Reduce heat to medium-low and cook for 4-6 additional minutes until browned and cooked through (160°F). Season with salt and pepper to taste. Set aside until ready to assemble banh mi sandwich.

Step 2: While the sausage patties cook, add sliced bread to oven and toast for 3-5 minutes, or to desired crispness. Toss the diced cantaloupe with half of the torn mint and basil, and honey cilantro vinaigrette. If preferred, add a few matchsticks of jalapeno to the salad for spice. Season with salt and pepper to taste.

Step 3: To assemble banh mi sandwich, spread the spiced aioli on the inside of both the top and bottom halves. Add venison and pork sausage patty, matchsticks of carrot and jalapeno, and remaining half of mint and basil. Serve the banh mi with a side of herb and melon salad. Enjoy!

Storage Tips *Ingredients best used within 5 days*

Venison Pork Sausage – Store in freezer until 24-48 hours before ready to use. Thaw in refrigerator overnight.

Baguette – Store in freezer until ready to use. Will thaw on the counter in 30-45 minutes.

Carrots – Store carrots in the crisper drawer of the refrigerator, and use within 5 days.

Jalapenos -Store in the refrigerator until ready to use.

Aioli – Store in your refrigerator, use within 5 days.

Cantaloupe – Store in your refrigerator, use within 5 days.

Basil – Trim stems, store upright in a small glass of water and cover leaves with a small plastic bag. Store in the refrigerator, use within 5 days.

Mint – Trim stems, store upright in a small glass of water and cover leaves with a small plastic bag. Store in the refrigerator, use within 5 days.

Honey Cilantro Vinaigrette – Store in the refrigerator, use within 5 days.

*Contains gluten, nuts, pork, and egg

**Shellfish free

Using Your Bushel

A light, mayo-less potato salad is a refreshing side dish on a hot summer evening. Wash and scrub 4-6 potatoes (peel, optional). Cut the potatoes into 1” pieces and add to a medium sauce pan. Cover the potatoes with 2 inches of water and add 1 tbsp. salt. Boil the potatoes for 15-20 minutes until tender, but not falling apart. You should be able to easily insert a knife into the potato with little resistance. Drain the potatoes and cool them down quickly by spreading out in one layer on a plate and putting them in the freezer for 10 minutes. Wash, peel, and slice cucumbers into ¼” half moons. In a bowl, whisk together 1 tbsp. rice wine vinegar, 2 tsp. sugar, ½ tsp. sesame seeds, 1 tbsp. oil, and salt and pepper to taste. Transfer cooled potatoes and sliced cucumbers to a large mixing bowl, add vinaigrette to the veggies, and gently fold to combine.

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