This Week’s Supper Club Recipes

Supper Club Recipes For The Week Of May 22nd

Red Snapper with Citrus-Sambal Sauce And Cabbage, Green Beans, Spring Onions & Tomatoes

 

2 servings    ****  Hands On Time:  10 minutes ****  Total Time: 25 minutes

Wahoo’s Seafood Co. red snapper

Gundermann Acres savoy cabbage, washed, cut through root and into 3 inch pieces  

J & B Farm green beans, washed, ends trimmed, cut into halves

Morrison Farm spring onions, washed, green cut off, sliced into quarters

Johnson’s Backyard Garden tomatoes, washed, chopped

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

Farmhouse Kitchen citrus-sambal sauce

Olive oil

Salt & fresh cracked pepper

Preheat oven to 450 degrees / Start your grill  

Step 1. To score your snapper fillet: Using a very sharp blade, draw a knife down the length of 1 snapper fillet to make parallel ¼” deep cuts spaced ½” apart from end to end. Cutting on a diagonal (or crosswise), make parallel cuts to create ½” diamonds or squares in a crosshatch pattern.

Step 2. Season both sides of snapper with salt. Place on a rimmed baking sheet. Spoon half of citrus-sambal sauce over snapper, making sure marinade penetrates score marks by rubbing into the fish. Set aside to marinate 10-15 minutes.

Step 3. Place green beans, tomatoes, spring onions and cabbage on rimmed baking sheet and drizzle with oil, season with salt and pepper. Roast veggies in the oven for 20 minutes.  If using a grill, cook cabbage over medium heat for 15 minutes and roast the rest of the veggies on a sheet tray in oven.

Step 4.  Drizzle snapper with oil on both sides and add remaining citrus sambal sauce to non-skin side. Place in oven. Bake until lightly charred in spots and cooked through, about 7-10 minutes. If using a grill, cook over low heat area for 7-10 minutes.

Step 5. Distribute vegetables on each plate evenly and serve with snapper fillet on top garnished with chives.  Season to taste. Enjoy!

4 servings    ****  Hands On Time:  10 minutes ****  Total Time: 25 minutes

Wahoo’s Seafood Co. red snapper

Gundermann Acres savoy cabbage, washed, cut through root and into 3 inch pieces  

J & B Farm green beans, washed, ends trimmed, cut into halves

Morrison Farm spring onions, washed, green cut off, sliced into quarters

Johnson’s Backyard Garden tomatoes, washed, chopped

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

Farmhouse Kitchen citrus-sambal sauce

Olive oil

Salt & fresh cracked pepper

Preheat oven to 450 degrees / Start your grill

Step 1. To score your snapper fillet: Using a very sharp blade, draw a knife down the length of 1 snapper fillet to make parallel ¼” deep cuts spaced ½” apart from end to end. Cutting on a diagonal (or crosswise), make parallel cuts to create ½” diamonds or squares in a crosshatch pattern.

Step 2. Season both sides of snapper with salt. Place on a rimmed baking sheet. Spoon half of citrus-sambal sauce over snapper, making sure marinade penetrates score marks by rubbing into the fish. Set aside to marinate 10-15 minutes.

Step 3. Place green beans, tomatoes, spring onions and cabbage on rimmed baking sheet and drizzle with oil, season with salt and pepper. Roast veggies in the oven for 20 minutes.  If using a grill, cook cabbage over medium heat for 15 minutes and roast the rest of the veggies on a sheet tray in oven.

Step 4.  Drizzle snapper with oil on both sides and add remaining citrus sambal sauce to non-skin side. Place in oven. Bake until lightly charred in spots and cooked through, about 7-10 minutes. If using a grill, cook over low heat area for 7-10 minutes.

Step 5. Distribute vegetables on each plate evenly and serve with snapper fillet on top garnished with chives.  Season to taste. Enjoy!

Storage Tips *Ingredients best used within 5 days*

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

Savoy Cabbage — Store in the crisper drawer of your refrigerator. Use within 5 days.

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

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

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

Citrus-Sambal Sauce – Store in your refrigerator. Use within 5 days.

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

*Contains Fish

**Gluten Free

Using Your Bushel
Asian cucumber salad adds a hint of umami to your slightly spicy snapper. In a large bowl whisk together 2 tbs soy sauce, 2 tbs rice wine vinegar, 1 tsp brown sugar, ½ tsp sesame oil, ½ tsp red pepper flakes until incorporated. Cut cucumber into 1 inch rounds and then cut each round in quarters. Add cucumbers to marinade and toss to coat. Allow to sit in the refrigerator for 1-3 hours. Serve with garnish of sesame seeds.

Pulled Pork Kale Bowl With Green Tomatoes, Poached Egg, and Roasted Tomato Vinaigrette

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

Farmhouse Kitchen pulled pork

Gundermann Acres kale, washed, ribs removed, rough chopped

J & B Farm green beans, washed, ends trimmed, split into haves

Fruitful Hill Farm green tomatoes, cut into ¼” thick slices

Farmhouse Kitchen roasted tomato vinaigrette

Happy Chick pasture raised eggs, individually cracked, separated in individual ramekins or bowls

Tenaza Organics cucumber, washed, split lengthwise, sliced into ¼” half moons

Farmhouse Kitchen green tomato spice mix

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

Olive oil

Salt & freshly ground pepper

Step 1. In a large bowl, add kale and roasted tomato vinaigrette and gently massage kale with your fingers.  Add cucumber and parsley to bowl, toss to combine. Set aside.

Step 2. Sprinkle the spice mix over each tomato slice, feel free to use your fingers to rub the spice mix evenly across each tomato slice. Heat a saute pan on medium high heat with 1 tbs of oil. Once pan is hot add green tomatoes. Cook on each side for 2-3 minutes. Once tomatoes are  slightly caramelized set aside on a plate. Wipe out the pan and return to high heat. Add 1 tsp. oil and saute green beans for 3 minutes. Add pulled pork to saute pan with green beans and simmer on low until hot. Season with salt and pepper to taste. Remove and set aside.

Step 3. Fill a 3 quart pot ¾ of the way with water. Place pot over high heat and bring water to a simmer (when small bubbles begin to rise from the bottom of the pot). Once simmering, decrease heat to low. If you have vinegar on hand, add 1 tbs to the water.

Step 4. Working with one egg at a time, place the bowl or ramekin close to the surface of the hot water and gently slip the egg into the water. Add all your eggs to the pot the same way.

Step . Turn off the heat and and cover the pot. Set timer for 3-4 minutes. Use a slotted spoon to carefully remove each poached egg and set aside on a paper towel. At this point the egg whites should be completely cooked, while the egg yolks are still runny.

Step 6. Assemble your bowl with the salad mix first, then pork mixture and green tomatoes. Top each bowl with a poached egg.

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

Farmhouse Kitchen pulled pork

Gundermann Acres kale, washed, ribs removed, rough chopped

J & B Farm green beans, washed, ends trimmed, split into haves

Fruitful Hill Farm green tomatoes, cut into ¼” thick slices

Farmhouse Kitchen roasted tomato vinaigrette

Happy Chick pasture raised eggs, individually cracked, separated in individual ramekins or bowls

Tenaza Organics cucumber, washed, split lengthwise, sliced into ¼” half moons

Farmhouse Kitchen green tomato spice mix

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

Olive oil

Salt & freshly ground pepper

Step 1. In a large bowl, add kale and roasted tomato vinaigrette and gently massage kale with your fingers.  Add cucumber and parsley to bowl, toss to combine. Set aside.

Step 2. Sprinkle the spice mix over each tomato slice, feel free to use your fingers to rub the spice mix evenly across each tomato slice. Heat a saute pan on medium high heat with 1 tbs of oil. Once pan is hot add green tomatoes. Cook on each side for 2-3 minutes. Once tomatoes are  slightly caramelized set aside on a plate. Wipe out the pan and return to high heat. Add 1 tsp. oil and saute green beans for 3 minutes. Add pulled pork to saute pan with green beans and simmer on low until hot. Season with salt and pepper to taste. Remove and set aside.

Step 3. Fill a 3 quart pot ¾ of the way with water. Place pot over high heat and bring water to a simmer (when small bubbles begin to rise from the bottom of the pot). Once simmering, decrease heat to low. If you have vinegar on hand, add 1 tbs to the water.

Step 4. Working with one egg at a time, place the bowl or ramekin close to the surface of the hot water and gently slip the egg into the water. Add all your eggs to the pot the same way.

Step . Turn off the heat and and cover the pot. Set timer for 3-4 minutes. Use a slotted spoon to carefully remove each poached egg and set aside on a paper towel. At this point the egg whites should be completely cooked, while the egg yolks are still runny.

Step 6. Assemble your bowl with the salad mix first, then pork mixture and green tomatoes. Top each bowl with a poached egg.

Storage Tips *Ingredients best used within 5 days*

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

Kale — Store in the crisper drawer of your refrigerator. Use within 5 days.

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

Green Tomato – Keep in a cool, dry place in your kitchen. Use within 5 days.

Cucumber – Wrap in a paper towel and place in a plastic bag in the refrigerator. Use within 5 days

Pasture Raised Egg – Store in your refrigerator. Use within 5 days.

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

Roasted Tomato Vinaigrette – Store in your refrigerator. Use within 5 days.

Green Tomato Spice Mix – Store in a cool dry place in your pantry until ready to use.

*Gluten Free

Using Your Bushel
Roasted balsamic and honey potatoes add a bit of heartiness to your fresh bowl. Preheat oven to 350. Wash and cut potatoes into bite sized cubes. Place on a lined baking sheet and drizzle with olive oil, salt and pepper to taste. Bake for 20 minutes then remove pan from oven and “rough up” potatoes by lightly scoring sides with fork, this will add more texture and help seasoning to stick. Return pan to oven and bake for 10 more minutes or until golden brown. While potatoes cook whisk 2 tbs olive oil, 1 tbs balsamic vinegar, 2 tsp honey, ½ tsp paprika, ¼ tsp garlic powder, ¼ tsp rosemary (fresh if on hand)  salt and pepper to taste. When potatoes are done place in a bowl, drizzle with vinaigrette, toss to coat and serve.

 

Sweet Corn, Tomato and Zucchini Pasta Primavera With Basil Bruschetta on Toasted Baguette

 

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

Braune Farms corn, shucked, rinsed

Truckin Tomatoes cherry tomatoes, washed, and split in halves

Gundermann Acres zucchini, washed, sliced in half then cut into ¼” half moons

Farmhouse Kitchen compound butter

Stryke Jersey Dairy Farm cheddar cheese

Della Casa Pasta fettuccini

Farmhouse Kitchen pickled vegetables

Farmhouse Kitchen basil pesto

Easy Tiger Bread Co. baguette

Olive oil

Salt & fresh cracked pepper

Preheat oven to 350F.

Step 1.  Bring a large pot of salted water to boil. Set up a colander in your sink. Add pasta to boiling water, lower heat to medium-high and boil for 3 minutes. Turn off heat and using a ladle take out 1 cup of the pasta water. Set reserved pasta water aside. Pour pasta into colander to strain, add olive oil to pasta and gently toss – this will keep your noodles from sticking together.

Step 2. Heat saute pan over medium high heat. Add 1 tbs olive oil to pan. Add tomatoes and a pinch of salt and saute. Stir tomatoes until they start to blister and color. Add corn, cook for two minutes, add zucchini and cook for two minutes more. Pour in reserved pasta water. Remove from heat and set aside.

Step 3. Cut baguette in half lengthwise. Place on sheet tray and place in preheated oven for 10 minutes.

Step 4. While bread is toasting, reheat saute pan of vegetables over medium low heat and add butter to start your pan sauce. Once butter is melted and incorporated, add pasta to pan. Use tongs to toss noodles with sauce and veggies until sauce has adhered to the noodles. Add cheese and toss a few more times and set aside. Season with salt and pepper to taste. Take bread out of oven and spread generous amount of pesto over cut side. Top with pickles. Serve bruschetta on the side of the pasta. Enjoy!

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

Braune Farms corn, shucked, rinsed

Truckin Tomatoes cherry tomatoes, washed and split in halves

Gundermann Acres zucchini, washed ,sliced in half then cut into ¼” half moons

Farmhouse Kitchen compound butter

Stryke Jersey Dairy Farm cheddar cheese

Della Casa Pasta fettuccini

Farmhouse Kitchen pickled vegetables

Farmhouse Kitchen basil pesto

Easy Tiger Bread Co. baguette

Olive oil

Salt & fresh cracked pepper

Preheat oven to 350F.

Step 1.  Bring a large pot of salted water to boil. Set up a colander in your sink. Add pasta to boiling water, lower heat to medium-high and boil for 3 minutes. Turn off heat and using a ladle take out 1 cup of the pasta water. Set reserved pasta water aside. Pour pasta into colander to strain, add olive oil to pasta and gently toss – this will keep your noodles from sticking together.

Step 2. Heat saute pan over medium high heat. Add 1 tbs olive oil to pan. Add tomatoes and a pinch of salt and saute. Stir tomatoes until they start to blister and color. Add corn, cook for two minutes, add zucchini and cook for two minutes more. Pour in reserved pasta water. Remove from heat and set aside.

Step 3. Cut baguette in half lengthwise. Place on sheet tray and place in preheated oven for 10 minutes.

Step 4. While bread is toasting, reheat saute pan of vegetables over medium low heat and add butter to start your pan sauce. Once butter is melted and incorporated, add pasta to pan. Use tongs to toss noodles with sauce and veggies until sauce has adhered to the noodles. Add cheese and toss a few more times and set aside. Season with salt and pepper to taste. Take bread out of oven and spread generous amount of pesto over cut side. Top with pickles. Serve bruschetta on the side of the pasta. Enjoy!

Storage Tips *Ingredients best used within 5 days*

Corn — 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.

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

Compound Butter – Store in your refrigerator. Use within 5 days.

Cheddar Cheese – Store in your refrigerator. Use within 5 days.

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

Pickled Vegetables – Store in your refrigerator. Use within 5 days.

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

Baguette — Store in your freezer until ready to use, will thaw on your countertop in 30 minutes or so.

*Contains dairy, gluten, tree nuts

Using Your Bushel
Meals in Europe aren’t complete without wine, put an American twist on your Italian feast with a refreshing peach wine slush. Peel peaches and cut into bite sized pieces. In a bowl toss peaches with the juice of one lemon. Place bowl in freezer and freeze for about 2 hours. Once frozen, place peaches in blender with dry white wine of choice and 2 tablespoons of honey. Blend until smooth, serve immediately.

Ground Beef Turkish Pide with Crimini Mushrooms, Red Onions and Pepper Jack Cheese

 

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

Homeslice Pizza pizza dough

Peeler Farms ground beef

Boggy Creek Farm red onion, outer layer removed, cut in half then sliced thinly

Kitchen Pride crimini mushroom, wiped clean with moist cloth, sliced into 1/4 inch slice

Full Quiver Farm pepper jack cheese

Farmhouse Kitchen Turkish Seasoning

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

Olive Oil

Salt & fresh cracked pepper

Preheat oven to 400 degrees

Step 1. Place dough on counter and allow to reach room temperature.

Step 2. In a large skillet over medium-high heat with 1 tbs olive oil, saute red onions and mushrooms. Once mushrooms are soft and onions are nearly translucent, add ground beef and spice mix. Saute veggies and beef  for 5-8 minutes until meat has browned. Season with salt and pepper to taste. Remove skillet from heat and set aside.

Step 3. Split dough into 2 even balls. Place dough on a dry surface and roll out into 6-7 inch ovals using a rolling pin or a wine bottle. Try your best to keep the edges thicker than the center. If dough sticks, lightly sprinkle surface and rolling pin with flour, if available.

Step 4. Place dough ovals on a parchment-lined baking sheet. Divide beef and veggie filling in half and spread it across the center of each dough oval. Pinch the ends together  to create a boat shape with the filling in the center and the dough creating a border around it.

Step 5. Bake pides for 15 minutes, remove from oven, and top with pepper jack cheese. Return to the oven and bake for another 5 minutes or until golden brown. Remove from oven and allow to cool slightly before garnishing with parsley. Afeeyet olsun, enjoy!

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

Homeslice Pizza pizza dough

Peeler Farms ground beef

Boggy Creek Farm red onion, outer layer removed, cut in half then sliced thinly

Kitchen Pride crimini mushroom, wiped clean with moist cloth, sliced into 1/4 inch slice

Full Quiver Farm pepper jack cheese

Farmhouse Kitchen Turkish Seasoning

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

Olive Oil

Salt & fresh cracked pepper

Preheat oven to 400 degrees

Step 1. Place dough on counter and allow to reach room temperature.

Step 2. In a large skillet over medium-high heat with 1 tbs olive oil, saute red onions and mushrooms. Once mushrooms are soft and onions are nearly translucent, add ground beef and spice mix. Saute veggies and beef  for 5-8 minutes until meat has browned. Season with salt and pepper to taste. Remove skillet from heat and set aside.

Step 3. Split dough into 2 even balls. Place dough on a dry surface and roll out into 6-7 inch ovals using a rolling pin or a wine bottle. Try your best to keep the edges thicker than the center. If dough sticks, lightly sprinkle surface and rolling pin with flour, if available.

Step 4. Place dough ovals on a parchment-lined baking sheet. Divide beef and veggie filling in half and spread it across the center of each dough oval. Pinch the ends together  to create a boat shape with the filling in the center and the dough creating a border around it.

Step 5. Bake pides for 15 minutes, remove from oven, and top with pepper jack cheese. Return to the oven and bake for another 5 minutes or until golden brown. Remove from oven and allow to cool slightly before garnishing with parsley. Afeeyet olsun, enjoy!

Storage Tips *Ingredients best used within 5 days*

Pizza Dough – If not using immediately, store in your freezer. Thaw for 24 hours in your refrigerator.

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

Red Onion — Store in a cool, dry place in your kitchen. Use within 5 days.

Crimini mushroom — Store in your refrigerator in the bag they came in. Use within 5 days.

Pepper Jack Cheese – Store in your refrigerator. Use within 5 days.

Turkish Seasoning – Store in a cool, dry place in your kitchen. Use within 5 days.

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

*Contains dairy, gluten

Using Your Bushel

Eggplant is a staple of many Turkish dishes, veer slightly away from tradition by pairing your pide with eggplant frites. Preheat oven to 425. Slice eggplants into rounds ¾ inch thick then slice rounds into wedges. Place wedges in a large bowl and drizzle with 2 tbs olive oil. Toss to coat. Sprinkle in ½ tsp garlic powder, 1 tbs cornstarch, 1 tsp dried basil and salt and pepper to taste. Toss to coat. Place a wiring cooling rack over a baking sheet and lay wedges on top of rack. Bake for 12-20 minutes. For crispier fries broil for 3-4 minutes before serving. Serve with yogurt sauce to dip if desired. Enjoy!

 

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