This Week’s Supper Club Recipes

Supper Club Recipes For The Week Of July 10th

Braised Chicken with Bacon and Green Beans & Panzanella Salad

 

2 servings   |   Hands On Time: 10 minutes  |  Total Time: 40 minutes

Windy Meadows Family Farm Chicken Thighs

Flying Pig Provision Company Bacon, thawed and sliced  into 1” pieces

Johnson’s Backyard Garden Tomatoes, washed, cored, and chopped into 1” pieces

J & B Farms Green Beans, washed, end trimmed, sliced in half

Farmhouse Kitchen Garlic Compound Butter, softened to room temperature

Taylor Farms Basil, washed, leaves picked and torn

Easy Tiger Baguette

Farmhouse Kitchen Seasoned Chicken Stock

Farmhouse Kitchen Italian Vinaigrette

Preheat oven 35o°F.

Step 1. As oven is preheating, slice the baguette in half lengthwise and spread softened garlic compound butter over cut sides. Set aside on sheet pan.

Step 2. Heat large saute pan over medium heat. When the pan is hot, add sliced bacon and cook, stirring occasionally, for 2 minutes to render fat. Push bacon to the side of the pan and add chicken thighs, skin side down. Sear the chicken, without moving, for approximately 5 minutes, or until skin is golden brown. Flip chicken over and cook another 2 minutes. Next, add sliced green beans and carefully pour in seasoned broth. (Note: No additional salt is needed, as broth is well seasoned.) Cover pan with lid or foil and place in oven. Transfer sheet pan with buttered baguette to oven. Braise chicken and toast baguette for 25 minutes. Note – baguette may need less time, keep an eye on it to ensure it doesn’t burn.

Step 3. Remove baguette from oven when evenly toasted and golden brown. Set aside to cool. Remove chicken from oven when cooked through and internal temperature reaches 165°F. Chicken should be tender, slightly glazed and the broth reduced by about half. Transfer chicken to serving plates to rest. Cover sauce and green beans with lid to keep warm until ready to serve.

Step 4. To prepare panzanella, slice toasted baguette into 1” pieces and add to large bowl. Add chopped tomatoes, torn basil, and italian vinaigrette to bowl. Gently toss to combine. If you anticipate having leftovers, use half of the bread and toss with tomatoes and vinaigrette later when you’re ready to eat (to prevent soggy bread).

Step 5. Pour reduced pan sauce with bacon and green beans over the braised chicken thigh and serve with panzanella salad on the same plate. Enjoy!

4 servings   |   Hands On Time: 10 minutes  |  Total Time: 40 minutes

Windy Meadows Family Farm Chicken Thighs

Flying Pig Provision Company Bacon, thawed and sliced  into 1” pieces

Johnson’s Backyard Garden Tomatoes, washed, cored, and chopped into 1” pieces

J & B Farms Green Beans, washed, end trimmed, sliced in half

Farmhouse Kitchen Garlic Compound Butter, softened to room temperature

Taylor Farms Basil, washed, leaves picked and torn

Easy Tiger Baguette

Farmhouse Kitchen Seasoned Chicken Stock

Farmhouse Kitchen Italian Vinaigrette

Preheat oven 35o°F.

Step 1. As oven is preheating, slice the baguette in half lengthwise and spread softened garlic compound butter over cut sides. Set aside on sheet pan.

Step 2. Heat large saute pan over medium heat. When the pan is hot, add sliced bacon and cook, stirring occasionally, for 2 minutes to render fat. Push bacon to the side of the pan and add chicken thighs, skin side down. Sear the chicken, without moving, for approximately 5 minutes, or until skin is golden brown. Flip chicken over and cook another 2 minutes. Next, add sliced green beans and carefully pour in seasoned broth. (Note: No additional salt is needed, as broth is well seasoned.) Cover pan with lid or foil and place in oven. Transfer sheet pan with buttered baguette to oven. Braise chicken and toast baguette for 25 minutes. Note – baguette may need less time, keep an eye on it to ensure it doesn’t burn.

Step 3. Remove baguette from oven when evenly toasted and golden brown. Set aside to cool. Remove chicken from oven when cooked through and internal temperature reaches 165°F. Chicken should be tender, slightly glazed and the broth reduced by about half. Transfer chicken to serving plates to rest. Cover sauce and green beans with lid to keep warm until ready to serve.

Step 4. To prepare panzanella, slice toasted baguette into 1” pieces and add to large bowl. Add chopped tomatoes, torn basil, and italian vinaigrette to bowl. Gently toss to combine. If you anticipate having leftovers, use half of the bread and toss with tomatoes and vinaigrette later when you’re ready to eat (to prevent soggy bread).

Step 5. Pour reduced pan sauce with bacon and green beans over the braised chicken thigh and serve with panzanella salad on the same plate. Enjoy!

Storage Tips *Ingredients best used within 5 days*

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

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

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

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

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

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.

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

Garlic Compound Butter – Store in the refrigerator, use within 5 days. Leave on counter at room temperature to soften.

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

*Contains gluten

**Shellfish, dairy, egg, and nut free

Using Your Bushel

Grilled and marinated eggplant works perfectly as a warm side dish for this meal or you can chill it, and mix it into the panzanella salad. Cut 1 large eggplant in half and then into ¼” half moons. Sprinkle eggplant slices with salt and let stand in a colander for 30 minutes to draw out moisture. Give the eggplant a quick rinse to remove the salt and then dry them well with paper towels. For the marinade, combine ⅓ cup olive oil with 2 cloves of minced garlic, 2 tbsp. balsamic vinegar, and salt and pepper to taste. Combine the eggplant with marinade and let stand for 15 minutes. Grill the eggplant slices over medium-high heat for 2-3 minutes per side. The eggplant should be tender and charred with grill marks. Combine with ¼ cup chopped parsley and thinly sliced louisiana shallots before serving.

Mouthwatering Shrimp & Summer Vegetable Stir Fry

 

2 servings  |  Hands On Time:  10 minutes  |  Total Time: 35 minutes

Wahoo’s Seafood Co. Shrimp, washed and peeled

Phoenix Farms Eggplant, washed, stem ends removed, cut into 1” cubes

Fruitful Hill Farms Asian Long Beans, washed, ends trimmed and cut in half 2” pieces

Gundermann Acres Zucchini, washed, cut in half lengthwise and sliced into ¼” half moons

Tecolote Farm Thai Basil, washed, leaves picked, and rough chopped

Fruitful Hill Farm Louisiana Shallots, washed, root and green tops (optional) removed, slivered

Gulf Pacific White Rice

Farmhouse Kitchen Mushroom Sauce

Sea salt and fresh cracked black pepper

Olive oil

Prepare Ahead Option: Slice long beans, zucchini, and shallots. Store in airtight container in refrigerator until ready to stir-fry.

Step 1. In a medium saucepan, bring rice, 1 cup of water, a pinch of salt, and 2 tsp. of oil to a boil. Once the water reaches a boil, 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. Heat a large (12” or more) saute pan or wok over high heat. When the pan just reaches the smoking point, add 1 tbs. oil. Add cubed eggplant and stir fry for 3 minutes, shaking the pan back and forth. Transfer eggplant to bowl. Add 1 tbs. oil, sliced zucchini, and long beans to hot pan. Stir fry for 3 minutes. Transfer the eggplant back to the pan, followed by the shrimp and slivered louisiana shallots. Stir and saute ingredients for 3 more minutes, adding more oil if needed.

Step 3. Carefully add the mushroom sauce, as it will quickly boil and may splatter. Stir to combine. Reduce heat to medium and cook for 1-3 minutes. As the sauce heats, it will reduce, thicken, and cling to the shrimp and vegetables. Turn off the heat and stir in the chopped thai basil. Season with salt and pepper to taste.

Step 4. Add rice to bowl and top with mouthwatering shrimp and vegetable stir fry. Enjoy!

 

4 servings  |  Hands On Time: 10 minutes  |  Total Time: 35 minutes

Wahoo’s Seafood Co. Shrimp, washed and peeled

Phoenix Farms Eggplant, washed, stem ends removed, cut into 1” cubes

Fruitful Hill Farms Asian Long Beans, washed, ends trimmed and cut in half 2” pieces

Gundermann Acres Zucchini, washed, cut in half lengthwise and sliced into ¼” half moons

Tecolote Farm Thai Basil, washed, leaves picked, and rough chopped

Fruitful Hill Farm Louisiana Shallots, washed, root and green tops (optional) removed, slivered

Gulf Pacific White Rice

Farmhouse Kitchen Mushroom Sauce

Sea salt and fresh cracked black pepper

Olive oil

Prepare Ahead Option: Slice long beans, zucchini, and shallots. Store in airtight container in refrigerator until ready to stir-fry.

Step 1. In a medium saucepan, bring rice, 2 cups of water, a pinch of salt, and 1 tbsp. of oil to a boil. Once the water reaches a boil, 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. Heat a large (12” or more) saute pan or wok over high heat. When the pan just reaches the smoking point, add 1 tbs. oil. Add cubed eggplant and stir fry for 3 minutes, shaking the pan back and forth. Transfer eggplant to bowl. Add 1 tbs. oil, sliced zucchini, and long beans to hot pan. Stir fry for 3 minutes. Transfer the eggplant back to the pan, followed by the shrimp and slivered louisiana shallots. Stir and saute ingredients for 3 more minutes, adding more oil if needed.

Step 3. Carefully add the mushroom sauce, as it will quickly boil and may splatter. Stir to combine. Reduce heat to medium and cook for 1-3 minutes. As the sauce heats, it will reduce, thicken, and cling to the shrimp and vegetables. Turn off the heat and stir in the chopped thai basil. Season with salt and pepper to taste.

Step 4. Add rice to bowl and top with mouthwatering shrimp and vegetable stir fry. Enjoy!

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.

Eggplant – Wrap in a paper towel and place in a container or perforated plastic bag in the crisper section of the refrigerator. Use within 5 days.

Zucchini – Store in a plastic bag in the crisper drawer of the refrigerator. Use within 5 days.

Asian Long Beans – Store in the plastic bag in which they came in the crisper drawer of the refrigerator. Use within 5 days.

Louisiana Shallots – Wrap in a paper towel and place in a container or perforated plastic bag in the crisper section of the 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.

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

Mushroom Sauce – Store in the refrigerator. Use within 5 days.

*Contains shellfish

**Gluten, dairy, egg, and nut free

Using Your Bushel

A crisp, refreshing cucumber salad balances out this savory meal. Peel and seed 2 cucumbers and cut them on the diagonal into ¼” slices. Transfer the cucumber to a colander and toss with 2 tsp. salt. let drain for 45 minutes. Toast sesame seeds in a dry skillet until golden brown. Whisk 1 tbsp rice wine vinegar, 1 tsp. toasted sesame oil, ½ tsp. sugar, and a pinch of crushed red pepper flakes. Rinse the cucumbers under cold water and dry well with paper towels. Toss cucumbers with dressing and toasted sesame seeds.

Roasted Peppers Stuffed with Chorizo, Pecan, & Summer Squash

 

2 servings   |  Hands On Time: 20 minutes  |  Total Time: 25 minutes

Peaceful Pork Chorizo

Texas Farm Patch Bell Peppers, washed, cut in half through the stem, seeds and ribs removed

AustiNuts Crushed Pecans

Gundermann Acres Zucchini, washed, stem removed, diced into ½” cubes

Bella Verdi Lettuce, root ball removed, washed, leaves torn

Sand Creek Farm Cherry Tomatoes, washed and cut in half

Stryk Jersey Farm Cheddar Cheese

Farmhouse Kitchen Citrus Vinaigrette

Sea salt and fresh cracked pepper

Olive oil

Preheat oven to 450°F.

Step 1. Place peppers on a sheet pan or large baking dish. Evenly coat peppers with 2 tsp. oil and sprinkle with ¼ tsp salt. Roast peppers cut side down in the oven for 8-10 minutes, or until the skin is browned and blistered. Remove sheet pan with peppers from oven and set aside to cool, leaving the oven on.

Step 2. Heat a saute pan over medium-high heat. When the pan is hot, add 1 tsp. oil and chorizo to pan, breaking up the meat with a wooden spoon. Cook for 3-4 minutes and then add diced zucchini. Cook for an additional 4-5 minutes. Drain grease, if desired. Remove from heat and stir in crushed pecans.

Step 3. To assemble the peppers, turn them cut side up on the sheet pan. Spoon chorizo filling into each pepper half, evenly distributing. Top each stuffed pepper with cheddar cheese and bake in oven for 5-6 minutes or until warmed through and cheese is melted.

Step 4. While peppers bake, toss the torn lettuce and halved tomatoes in a bowl with citrus vinaigrette. Salt and pepper to taste.

Step 5. Serve stuffed peppers with a side of dressed salad. Enjoy!

 

4 servings   |  Hands On Time: 20 minutes  |  Total Time: 25 minutes

Peaceful Pork Chorizo

Texas Farm Patch Bell Peppers, washed, cut in half through the stem, seeds and ribs removed

AustiNuts Crushed Pecans

Gundermann Acres Zucchini, washed, stem removed, diced into ½” cubes

Bella Verdi Lettuce, root ball removed, washed, leaves torn

Sand Creek Farm Cherry Tomatoes, washed and cut in half

Stryk Jersey Farm Cheddar Cheese

Farmhouse Kitchen Citrus Vinaigrette

Sea salt and fresh cracked pepper

Olive oil

Preheat oven to 450°F.

Step 1. Place peppers on a sheet pan or large baking dish. Evenly coat peppers with 1 tbsp. oil and sprinkle with 1/2 tsp salt. Roast peppers cut side down in the oven for 8-10 minutes, or until the skin is browned and blistered. Remove sheet pan with peppers from oven and set aside to cool, leaving the oven on.

Step 2. Heat a saute pan over medium-high heat. When the pan is hot, add 2 tsp. oil and chorizo to pan, breaking up the meat with a wooden spoon. Cook for 3-4 minutes and then add diced zucchini. Cook for an additional 4-5 minutes. Drain grease, if desired. Remove from heat and stir in crushed pecans.

Step 3. To assemble the peppers, turn them cut side up on the sheet pan. Spoon chorizo filling into each pepper half, evenly distributing. Top each stuffed pepper with cheddar cheese and bake in oven for 5-6 minutes or until warmed through and cheese is melted.

Step 4. While peppers bake, toss the torn lettuce and halved tomatoes in a bowl with citrus vinaigrette. Salt and pepper to taste.

Step 5. Serve stuffed peppers with a side of dressed salad. Enjoy!

Storage Tips *Ingredients best used within 5 days*

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

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

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

Pecans – Store in a cool, dry place in your kitchen.

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

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

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

Citrus Vinaigrette – Store in refrigerator. Use within 5 days.

*Contains dairy and nuts

**Gluten, shellfish, and egg Free

Using Your Bushel

A colorful Southwestern-style brown rice salad is a healthy and delicious way to use a variety of vegetables at once. It’s also a great way to use leftover rice and would shine at a summer picnic. Cook 1 cup of brown rice according the package instructions. When rice is done, transfer to a large bowl to cool. Shave the kernels from 1 ear of corn, finely dice 1 jalapeno pepper, chop 1 small yellow squash into ½” cubes, thinly slice 1 green onion, chop ½ cup of cilantro, cut 1 avocado into ½” cubes, and dice 1 large tomato into ½” pieces. Heat 1 tbsp. oil in large skillet over medium heat. Add corn, peppers, and squash. Sprinkle with salt and pepper, and saute until vegetables are just tender, 6-7 minutes. Add cooked vegetables to bowl with rice. Add green onions, cilantro, avocado, and tomato. Whisk together ¼ cup fresh lemon or lime juice and 3 tbsp. oil.  Season with salt and pepper to taste. Combine dressing with rice and vegetables, and toss to evenly coat.

Seared Spice Rubbed Pork Chop with Caprese Salad

 

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

Natural Champion Farm Pork Chops, fat cap removed (if desired)

Johnson’s Backyard Garden Tomato, washed, cored, sliced into ¼” rounds.

Taylor Farms Basil, washed, leaves picked

Full Quiver Farms Mozzarella, cut into ¼” rounds

Farmhouse Kitchen Spice Rub

Farmhouse Kitchen Balsamic Vinaigrette

Sea salt and fresh cracked black pepper

Olive oil

Preheat oven to 425°F.

Step 1. Heat a saute pan or cast iron skillet over medium-high heat. As the pan is heating, drizzle 1-2 tbsp. oil over both sides of each pork chop. Next, sprinkle the spice rub on each side of the pork chop. Using your hands, rub the oil and spices into the pork chop to evenly coat. When the pan just reaches the smoking point, add 1 tbsp. oil and carefully lay the pork chops in the hot pan. Sear the pork chops, without moving or flipping, on the first side for 3-4 minutes. The spice rub will become fragrant, but not burn and a golden crust should form. Flip the pork chops over and sear the second side for 3-4 minutes. Place pork chops in oven to finish cooking, approximately 8-12 minutes. (Note: Depending on the size of your pan, you may need to sear the pork in batches and transfer to a sheet pan to finish cooking in the oven.) Size and thickness can vary between chops (thicker pork chops may take longer to cook), so it’s best to rely on the internal temperature of the pork chop more than the length of time we’ve estimated for you. For medium-well, the internal temperature of the pork chop should reach 145°F. The meat will be firm, mostly white with a faint pink hue, and juicy. Transfer pork to serving plates to rest for 5 minutes.

Step 2. As the pork rests, slice the tomato and mozzarella for the caprese salad. Assemble the caprese salads on each serving plate. Layer alternating slices of tomato, whole basil leaves, and slices of mozzarella. Drizzle the balsamic vinaigrette over each caprese salad, and lightly sprinkle with salt and pepper to taste.

Step 3. Slice the pork against the grain into ¾-1” thick pieces and divide amongst serving plates. Pour any juices from cutting board onto the sliced pork.

Step 4. Enjoy the juicy seared pork chop and be sure to mix in the pork chop juices with bites of the caprese salad!

 

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

Natural Champion Farm Pork Chops, fat cap removed (if desired)

Johnson’s Backyard Garden Tomato, washed, cored, sliced into ¼” rounds.

Taylor Farms Basil, washed, leaves picked

Full Quiver Farms Mozzarella, cut into ¼” rounds

Farmhouse Kitchen Spice Rub

Farmhouse Kitchen Balsamic Vinaigrette

Sea salt and fresh cracked black pepper

Olive oil

Preheat oven to 425°F.

Step 1. Heat a saute pan or cast iron skillet over medium-high heat. As the pan is heating, drizzle 1-2 tbsp. oil over both sides of each pork chop. Next, sprinkle the spice rub on each side of the pork chop. Using your hands, rub the oil and spices into the pork chop to evenly coat. When the pan just reaches the smoking point, add 1 tbsp. oil and carefully lay the pork chops in the hot pan. Sear the pork chops, without moving or flipping, on the first side for 3-4 minutes. The spice rub will become fragrant, but not burn and a golden crust should form. Flip the pork chops over and sear the second side for 3-4 minutes. Place pork chops in oven to finish cooking, approximately 8-12 minutes. (Note: Depending on the size of your pan, you may need to sear the pork in batches and transfer to a sheet pan to finish cooking in the oven.) Size and thickness can vary between chops (thicker pork chops may take longer to cook), so it’s best to rely on the internal temperature of the pork chop more than the length of time we’ve estimated for you. For medium-well, the internal temperature of the pork chop should reach 145°F. The meat will be firm, mostly white with a faint pink hue, and juicy. Transfer pork to serving plates to rest for 5 minutes.

Step 2. As the pork rests, slice the tomato and mozzarella for the caprese salad. Assemble the caprese salads on each serving plate. Layer alternating slices of tomato, whole basil leaves, and slices of mozzarella. Drizzle the balsamic vinaigrette over each caprese salad, and lightly sprinkle with salt and pepper to taste.

Step 3. Slice the pork against the grain into ¾-1” thick pieces and divide amongst serving plates. Pour any juices from cutting board onto the sliced pork.

Step 4. Enjoy the juicy seared pork chop and be sure to mix in the pork chop juices with bites of the caprese salad!

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