Bailey’s Perfect Meatballs

Served with brown rice GF pasta and shredded Parmesan cheese Who doesn’t love a good meatball? There is something so satisfying about a bite-sized ball of delicious meatiness that you really can’t go wrong!

Here is my go-to recipe for the perfect meatballs to serve with your favorite pasta. I served mine with brown rice GF pasta and shaved Parmesan cheese!

Ingredients:

  • 2 lbs. of Meat (I used a mixture of ground beef and sausage)
  • 1 Egg
  • 1/2 cup Breadcrumbs ( I used gluten free panko)
  • 1/2 cup Parmesan cheese
  • 1/4 cup Fresh Basil (diced)
  • 1 tsp. Salt
  • 1 tsp. fresh ground Black Pepper
  • 2 Tablespoons Italian Seasoning
  • 3 cloves of Garlic, minced or diced
  • 1 tsp. crushed red pepper
  • 1 jar of sauce of your choice

Begin with a large mixing bowl. Add all the ingredients except the pasta and sauce. Mix them all together well until completely combined.

herbs and spices meats with an egg combined ingredients
On the stove-top use a large pot and put a small amount of olive oil and about 1/2 the jar of sauce into the bottom. Heat to medium/medium-high. Form the meat into about golf ball sized balls.

Once the pot is hot, put the balls into the pot. Cover the meatballs with the rest of the sauce. Fill the sauce jar up about 1/2 way, put the lid back on and shake it all up to loosen the remaining sauce. Add the saucy water to the pot. Put the top on and let the meatballs cook.

After about 10 minutes, use a wooden or plastic spoon and gently stir the meatballs to cook the other side. Let them cook on medium for about 15 more minutes and they will be ready to go.

uncooked meatballs cooked meatballs

The meatballs can simmer for awhile, or you can serve them right away. Enjoy!

Farm to Table Friday: Potatoes, Onions, Zuchinni

IMG_1790This week we went for some satisfying comfort food… without getting too heavy for summer. On the menu this week:

Grilled Sausage & Bratwursts
Homemade Pierogies
Grilled Zucchini Salad with Lemon Dijon Vinaigrette

We were very excited to get bratwurst and raspberry maple sausage (yes, it’s as amazing as it sounds) from Groff’s Meats, a local meat supplier. The raspberry sausage helped made the meal feel light, even though we were indulging in some richer dishes.

From Bailey
Homemade Pierogies

This week I made something brand new to me, and the recipe turned out amazing! The fun part, like most of what I make, is that I think it is all about personalizing and creativity. We went pretty traditional, and we were very happy with the results.

To make the dough: 

I used my standing mixer with the dough hook, I added all the ingredients, let the mixer go for five minutes and it was all done. You can also do this by hand, but the mixer is much easier.

Ingredients:

  • 2 cups Flour, plus extra for kneading and rolling dough
  • 1/2 teaspoon Salt
  • 1 large Egg
  • 1/2 cup Sour Cream, plus extra to serve with the pirogi
  • 1/4 cup Butter, softened and cut into small pieces

Start by combining and mixing the dry ingredients in the mixing bowl. Add the wet ingredients and mix. It’s just that easy. When the dough forms a ball, put it in the fridge for at least 30 minutes, I recommend making the dough the day before you actually need it.

Dough Balls    Dough Ball

Fillings: 

For our pierogie filling I used mashed potatoes, sauteed onions, and shredded cheese.

To make the mashed potatoes, peel and boil the potatoes. They are done when they can be easily pierced through with a fork. Add butter, milk, salt, and pepper and mash either with a masher or a mixer.

To sautee the onions, dice up two onions and put them in a pan with butter and a generous amount of paprika.

Potatoes Diced Onions

Assembling the Final Product!

Put some flour on the counter, pull of a hunk of the dough. Roll it out, then cut into a circle with a cookie cutter or the top of a glass. Take about a teaspoon of potatoes, 1/2 teaspoon of onions and a sprinkling of cheese into the circle, then fold it over and close the edges tightly.

Rolled out dough Completed Pierogie

After assembling the pierogies, melt butter in a saute pan over medium heat. Put the pierogies in the pan, let them crisp up on one side, then flip. After cooking both sides I keep them warm in an oven at 250 degrees.

All Pierogies  Cooked Side Up

When they are all done, serve with sour cream and enjoy!

From Megan
Grilled Zucchini Salad with Lemon Dijon Vinaigrette

I really poured my blood sweat and tears into this week’s recipe… ok, not really, but I *did* nearly cut my finger off int he process of making this, so be careful with those zucchini. They are slippery buggers. I didn’t want to just make traditional grilled zucchini this week, so I was really excited when I saw this recipe, which combined some flavors I wouldn’t have thought to use together!

Ingredients:

  • 2 medium zucchini, sliced lengthwise into thin strips
  • Canola oil
  • Salt and freshly ground black pepper
  • 1 tablespoon Dijon mustard
  • 1/4 cup freshly squeezed lemon juice
  • 1 teaspoon finely grated lemon zest
  • Honey
  • 2 tablespoons finely chopped fresh flat-leaf parsley, plus leaves for garnish
  • 1/2 cup extra-virgin olive oil
  • Romano Cheese
  • Toasted Pine Nuts
  • Fresh Mint Leaves, torn

Step One: Whisk together the mustard, lemon juice, lemon zest, honey, salt, pepper, and parsley in a small bowl. Then, whisk in the olive oil until emulsified to create a dressing

IMG_1786

Step Two: Using a mandolin, carefully slice the zucchini into long, thin strips. Brush the strips with olive oil, season with salt and pepper, and grill for 3-4 minutes, flipping once. Baste the grilled zucchini with the vinaigrette and let it marinate for 15 minutes at room temperature.

IMG_1788
Step Three: Toss the zucchini strips with the torn mint, remaining parsley, and pine nuts. Top with freshly grated Romano cheese.

IMG_1789

IMG_1792The freshness of the zucchini and mint kept the meal light, and the pierogies and sausage were perfect comfort food! Even Pumpkin wanted in on the action! How do you keep comfort food from feeling too heavy for summer? Happy Cooking!

Farm to Table Friday: Sweet Corn and Green Beans

Ribs, Green Beans, Corn

Welcome to the late edition of Farm to Table Friday (aka: Megan is slacker and forgot to post this last week – my bad, guys!). On the upside? You get TWO Farm to Table posts this week! We only ended up using three kinds of produce from our box this week, but we still put together a great meal!

On the menu this week:

BBQ Ribs
Sweet Corn with Cotija Cheese & Chili
Green Beans with Fennel & Feta

From Bailey
BBQ Ribs

We started with BBQ ribs which came out delicious! To make them I started by rubbing them down with BBQ dry rub (recipe coming soon!) and letting them sit refrigerated overnight. The next day I baked them at 250 for 2 hours, then moved them to the grill, slathered on some BBQ and they were ready to go!

Sweet Corn with Cotija Cheese and Chili

For the corn I mixed a traditional Mexican preparation. It’s amazing because the cheese, chili, and butter all complement the sweetness of the corn for an mouth-watering combination. Cotija cheese is a hard Mexican cheese that you crumble, much like Parmesan. It’s more pungent, like a sheep cheese, but not overpowering.

To make the corn I first boiled it quickly to get it cooked, then I put it on the grill to get some smoky flavor.

Next I took each piece, rolled it in some melted butter, then rolled it in the grated cotija. I topped it with some chili powder and it was ready to go! I served lime wedges on the side for squeezing. This is a great way to mix it up and serve corn in a non-traditional way.

Corn on the Grill Corn With Cotija

From Megan
Green Beans with Fennel and Feta

I’m a big fan of fennel, so I was super excited when I found out we’d be getting a fennel bulb in our CSA box. Fennel has a very distinctive licorice-life flavor, and a texture similar to celery. The sweet undertones of the fennel were a perfect match for the fresh green beans we got, and some crumbled feta pulled it all together for this yummy side!IMG_1775

  • 1 lb. FRESH Green Beans
  • 1 Fennel Bulb
  • 1/4 cup Feta Cheese
  • 2 tbsp  fresh chopped Basil
  • Olive oil
  • Salt & Pepper

 

Step One: Wash green beans and trim the ends. Remove the leafy fronds from the fennel bulb, and cut the bulb into this slices.

IMG_1769 IMG_1771

Step Two: Fill a saucepan half full with salted water and bring to a boil. Add the green beans and fennel slices. Cook until crisp tender (3-5 mintues). Pour into a colander to drain and run under cold water.

IMG_1776

Step Three: Heat Olive Oil in a pan, then add the cooked green beans and fennel. Season with the chopped basil, salt, and pepper. Cook until coated and warmed. Transfer to a serving dish and toss with feta cheese. Enjoy!

IMG_1777 IMG_1778

Baked Lemon Dill Tilapia

Tilapia is a wonderfully versatile fish – the flavor is mild enough that the taste can be drastically altered depending on how it is prepared.  Usually when I cook tilapia, I like to make it on the stove… but when the days get hot and humid, standing over a hot stove is the LAST thing I want to do! So today I thought I would share a light, easy recipe for baked tilapia! The dill and lemon flavors are fresh and crisp, making this dish perfect for warm weather dining. And best of all? This dish can be prepared in under 25 minutes!

Baked Lemon Dill Tilapia

  • Fresh Tilapia Fillets
  • 1/2 stick of Butter, cut into cubes
  • 2 lemons
  • 1/4 cup chopped Dill
  • Salt and Pepper

Step One
Pre-heat the oven to 350 degrees. Arrange the tilapia fillets in a glass baking dish.

Tilapia in Pan
Step Two
Juice one lemon, and set the juice aside. Cut the other lemon into thin slices.

Sliced Lemons

Step Three
Season the tilapia fillets with salt and pepper to taste. Cover the fillets with the cubes of butter.

Seasoned Tilapia

Step Four
Pour the reserved lemon juice over the tilapia, then coat with the chopped dill.

Tilapia with Butter and Dill
Step Five
Arrange the lemon slices over the fillets and bake for 12 – 15 minutes (until the fish is opaque all the way through).

Lemons on Herbed Tilapia
What are some of your favorite ways to prepare tilapia?
Happy Cooking!
~Megan

Bailey’s Cantina Salsa and Guacamole Recipe

Salsa in JarsThis salsa reminds me of restaurant salsa, which is great! This is a basic recipe that could easily be changed or doctored. I’m already considering adding corn or black beans next time. This recipe makes a ton, almost 4 pints, so be ready to share!

Ingredients:

  • 1 28 oz can of Whole Peeled Tomatoes
  • 2 10 oz cans of Diced Tomatoes with Green Chiles
  • 1 whole Jalapeno
  • 1 Lime
  • about 1/4 cup Cilantro
  • 2 cloves Garlic
  • a pinch of Salt
  • a teaspoon of Sugar
  • 1/2 teaspoon of Cumin

Start my simply mixing all of the ingredients in a large bowl. I throw the peeled garlic cloves in whole. When I cut the jalapeno I cut off the ends, then slice the sides off leaving the middle with the seeds to throw away. Try to avoid putting the seeds in the salsa unless you want it very hot. Feel free to try other peppers to make it hotter.

With the lime, just juice the whole thing. If you don’t have a lime squeezer, buy one! It’s the best tool ever! To get the most juice cut the ends of the lime, then quarter it, squeezing one quarter at a time. After you combine everything put the mixture into a food processor or blender. I only have a 2 quart food processor, so I have to do it in batches. If you have a larger food processor just put all the ingredients directly into the food processor bowl. Process the ingredients together and then serve! It’s so easy!!

Tomatoes Unmixed Salsa  Salsa in Food Processor Finished Salsa

To make this into guacamole, follow the instructions below. Add these ingredients for each avocado that you use:

For one avocado:

  • 1/4 cup Salsa (use recipe above)
  • 1/2 Lime (juiced)
  • 1/4 cup diced Cilantro
  • a pinch of Salt

This makes AMAZING guacamole. Enjoy!

Unmixed Guacamole Guacamole

Farm to Table: Chives, Red Potatoes, Cauliflower, Broccoli, Snow Peas

Happy Farm to Table Friday! This week’s dinner was hearty and delicious, with the mashed potatoes anchoring the meal (so good!). The potatoes also allowed us to add in some other veggies, making good use of all of our produce. We paired our dishes this week with chicken breasts that were brined and grilled. The brine kept the chicken very moist while grilling. Here’s what was on the menu this week:

Complete mealMashed Potatoes with Broccoli, Cauliflower & Bacon

Sour Cream with Chives

Snow Peas in Orange Ginger Butter

Grilled Chicken Breasts

From Bailey:
Mashed Potatoes with Broccoli, Cauliflower & Bacon
Sour Cream with Chives

Ingredients:

  • 1 lb Bacon
  • About 3 lbs of Red Potatoes
  • 1 Head of Cauliflower
  • 1 Head of Broccoli
  • 1/2 cup shredded Cheddar Cheese
  • 1 bunch Chives
  • Sour Cream
  • 1 stick Butter
  • Salt and Pepper (to taste)

Start by cooking the bacon in a pan until it’s crispy, let it cool then crumble it. You can do this right before you cook the rest or earlier in the day.

 Taters and broccoli

I started using two burners. On one start a large pot of boiling water for the potatoes. Chop them into quarters and, when the water is boiling, put in the potatoes. When they are soft when prodded with a fork they are done. You can peel the potatoes if you want to, either way will work.

Steamed cauliflower

On the other burner I started a steamer. First I cleaned and chopped up the head of cauliflower, then steamed the cauliflower until it was soft to a fork poke. Put the cauliflower in a large plastic bowl, then do the same thing with the head of broccoli. You don’t need to change the water in the steamer, just throw it in.

 Mashed cauliflower with masher

Take a potato masher ( I know, so old-fashioned, but I usually use an electric mixer and this time I used the old fashioned hand potato masher and loved the results! I’m a convert to manual) and mash up the steamed cauliflower really well.

Added broccoli

Next add the steamed broccoli and mash it up. Then add the cooked potatoes and mash them into the broccoli/cauliflower mix. After the potatoes are mostly broken up, add a stick of butter and mix it in. Your mixture should have a pretty smooth consistency.

Adding bacon

Next, add about a cup of shredded cheddar cheese and the bacon crumbles. You can add salt and pepper as well.

 Ready to serve mashers

On the side dice up some chives and just mix them into some sour cream. I did about 1/4 cup of chives into about 3/4 cup of light sour cream. I served them on the side, so dollop away!

Chopped chives Chived sour cream

From Megan:
Snow Peas in Orange Ginger Butter

Ingredients:

  • 3-4 cups of Fresh Snow Peas (or Sugar Snap Peas)
  • 1 small Ginger Root, peeled and grated
  • 2 Tbsp Butter
  • Orange Marmalade
  • Apple Cider Vinegar
  • Black Pepper to taste

Trim the ends of the peas. Cook the peas in a small amount of salted, boiling water for about 3 minutes, then drain well. Your peas should still be crisp, don’t overcook them or they will get soggy (blech!)

 Trimmed Peas Cooked Peas

While your peas are cooking, melt the butter in a pan, then add the grated ginger and cook for about a minute.

Peeling Ginger Grated Ginger

Next add a few spoonfuls of the orange marmalade, a splash of cider vinegar, and some pepper to taste. Stir the sauce until the marmalade has completed melted.

 Adding Marmalade Orange Ginger Butter

Pour the Orange Ginger Butter over the drained peas, and toss to coat. Serve immediately.Farm to Table Dinner

Baked Oatmeal Recipe

In my quest to be a Gluten Free I ran across some problems at breakfast. If I go somewhere and sit down I’m okay, eggs and potatoes will do, but what about my jaunt into the local coffee shop? No muffins, bagels, croissants or biscotti for me.

Recently I went to my local coffee shop St. Thomas Roasters and they had Baked Oatmeal. I asked about the recipe and it was gluten free, yay! Their oatmeal was very simple, just some brown sugar. As I sat there I couldn’t help thinking of all the better things I could put into my own baked oatmeal… so I did!  I made my first attempt with peaches, and it was good but it needed a bit of tweaking. Here is the recipe I used for my second (and very successful attempt).

Baked Oatmeal with Blueberries and Bananas

Baked Oatmeal IngredientsDry Ingredients

  • 2 cups rolled oats
  • 1.5 teaspoons cinnamon
  • a dash of salt
  • 1 teaspoon baking powder
  • 3 tablespoons brown sugar

Liquid Ingredients

  • 2 cups milk ( I used Organic Fat Free)
  • 1 large egg
  • 2 teaspoons vanilla
  • 1 teaspoon agave syrup (or maple syrup). If you don’t have agave, add more brown sugar.
  • 3 tablespoons melted butter, slightly cooled

The Add-Ins
You can use whatever fresh fruits, dried fruits, or nuts that you like. Here is what I used:

  • 2 fresh Bananas, sliced
  • 1/2 cup fresh Blueberries
  • Grated peel of one small Lemon
  • Juice of 1/4 lemon wedge.

Preheat your oven to 375. Butter an 8×8 pan and set it aside.
Combine all the dry ingredients in a bowl and set aside.

Dry Ingredients

Combine all the liquid ingredients, leaving 1/2 the butter in the dish. Mix them with a whisk and set the bowl aside.

Wet Ingredients

Mix your Add-Ins together in a small bowl.

Diced Bananas and Blueberries

Next, add the fruit mixture to the dry ingredients and combine. Then move them into the buttered baking dish.

Mixed Fruit and Oats 2

Pour the liquid mixture over the oat mixture. Use your spoon or scraper to gently move the liquid around, making sure all the oats are covered.

Ready to Bake

Next I took 1/3 cup of crushed almonds and spread them over the top, then drizzled the rest of the melted butter over the top.

Put in the oven and bake 35-45 minutes. Let it cool a bit and enjoy!

Baked Close Up - Copy

I usually cut mine into 9 pieces. Each piece will have around 200 calories depending on what you add and how much sugar you use. In the fridge it will keep about a week, I like to warm my piece in the microwave and drizzle a little milk on it. If you make your own version, please let us know what delicious combos you’ve tried!

~ Bailey

Farm to Table Friday: Beets, Spring Onions, Swiss Chard

This week’s Farm to Table Friday Dinner was inspired to be a Belgian-style Feast! We were so excited to eat this meal, that we forgot to take a good picture of the completed recipes together (oops!), so enjoy photos of the individual completed dishes with their respective recipes. Warning – we made a LOT of food (we had to call in reinforcements to help us eat it all!), so it’s a lengthy – but delicious – post. Here’s what was on the menu:

Mussels with Beer, Shallots, and Garlic
Mussels in Bacon, Apple, and Potato Cream Sauce
Pasta in Cream Sauce with Sauteed Swiss Chard Ribs
Beet Salad with Goat Cheese and Pecans

Full Dinner

From Bailey:
Mussels Two Ways

As soon as we settled on a goat cheese beet side salad, I was drawn right to mussels! Yum! Okay, well..I’ve never made mussels. I’ve eaten many but never attempted them on my own. I will say it was a successful adventure. First of all, mussels are not that expensive. I got 2 pounds for six dollars at our local Wegmans. I bought three bags for 6 people and started to plan.

For both recipes I started by cleaning off the mussels. I put them in a sink of cold water and cleaned off the shells. If any were open, I tapped the shells on the counter. If they closed, then they were still alive and okay to eat. If not, they needed thrown away. I had to throw away only about 6 out of the six pounds. Next I put them in the fridge and got ready to prepare the sauces.

Mussels with Beer, Shallot and Garlic
  • 3 lbs Mussels
  • 1 bottle Palm or other Amber Beer
  • 1/2 stick of butter
  • 1/4 cup mined garlic
  • 1/4 cup diced shallots
  • 1/4 cup chopped spring onion

Diced Shallots   Chopped Spring Onion   Minced Garlic

This one was traditional but very easy.  I started with a 1/2 stick of butter in the pan. I got the pan hot then added minced garlic and diced shallots. I sauteed these in the pan and got everything browning. When the pan was ready, I deglazed the pan with a bottle of Palm beer. (Go Belgium!) I let the beer get warmed up, then added about 1/4 cup of diced spring onion. Next I added about half of the mussels. I put a lid on the pan and waited. Every few minutes I’d hold the lid down and toss the mussels around in the liquid, mixing them up. When the shells were all opened, in to a bowl went the mussels, ready to eat!

Deglazed Palm Pan Garlic Beer Mussels

Mussel in Bacon, Apple & Potato Cream Sauce
  • 3 lbs Mussels
  • 3/4 lb diced bacon
  • 1/4 cup diced shallots
  • 1 tablespoon minced garlic
  • 1/4 cup spring onions
  • 2 Granny Smith Apples
  • 1.5  pounds diced fingerling potatoes
  • 1/3 cup apple cider vinegar
  • 1 bottle Hoegaarden or similar beer
  • 1 pint heavy cream
  • dash of salt and pepper

  Diced Bacon in a pan  Diced Potatoes  Chopped Apple

This one was slightly more complicated, but not too bad. I started, instead of using a big saute pan, I used a large pot. I started out with about 3/4 lb of diced bacon. I cooked this in the bottom of the pan until the bacon started to get crispy. Next I added 1/4 cup of shallots, and about a tablespoon of minced garlic along with about 1/4 cup of the spring onions and two diced granny smith apples and about 1.5 pounds of diced fingerling potatoes and a dash of salt and pepper. After this all cooked down, I deglazed the pan with about 1/3 cup of apple cider vinegar, a pint of heavy whipping cream,  and a bottle of Hoegaarden beer. Next  I let the liquids heat up then when the potatoes seemed mostly cooked with a fork test, I added the mussels. I put the lid on the pot and let them cook until the mussels were done.

Pan of potatoes, bacon, etc Completed creamy mussels

From Megan:
Swiss Chard Ribs in Cream Sauce

Creative CookingI had never made anything using Swiss Chard Ribs before, but when I saw this recipe, I knew I had to give it a go! Swiss Chard leaves can also be eaten, but for this dish, I used the vibrantly colored, mild tasting ribs. We were cooking so many things simultaneously for this dinner that we ran out of burners and had to get a little creative…


Ingredients:

  • 2 cups of chopped Swiss Chard Ribs
  • ¼ cup of Butter
  • 1 diced Shallot
  • ½ cup of chopped Spring Onions
  • 1 pint of Heavy Cream
  • 1 lb. of Pasta (we used this gluten free option)
  • Salt and pepper

Chopped Swiss Chard RibsStep One: Separate the ribs from the greens, and cut the ribs into 1/2-inch pieces.

Step Two: Blanch the ribs by boiling them in lightly salted water for 3 minutes, then draining them and transferring them immediately into ice water until cooled. Once cooled, drain again and set aside.

Swiss Chard in ButterStep Three:  Melt butter in a saucepan on medium heat. Add the blanched ribs, diced shallot, and chopped spring onions. Simmer for 4 minutes.

Step Four: Add heavy cream and cook, stirring frequently, until cream reduces by two-thirds. While the cream is reducing, cook pasta, drain, and transfer to a serving dish.


Step Five:
Once the cream has finished reducing, season to taste with salt and pepper, remove from heat, and toss with the pasta. Serve immediately.

Pasta with Cream Sauce Pasta with Swiss Chard Cream Sauce

Beet & Goat Cheese Salad

I’m not a big fan of beets. At all. In fact, most of my beet-cooking adventures have ended horribly, so I was a little apprehensive when I found out that beets would be on our menu this week. When we saw this recipe, though, it sounded too tempting to pass up!

Ingredients:

  • 8 cups mixed Baby Greens
  • 4 small Beets
  • 2 tbsp Balsamic Vinegar
  • 2 tbsp Extra Virgin Olive Oil
  • 1 tbsp Honey
  • 4 oz of Goat Cheese
  • Pecans

Step One: Wisk together the Balsamic Vinegar, Olive Oil, and Honey to make a dressing, and set aside.

Step Two: Wash, trim, and peel the beets, then cook until tender. Beets can be boiled, baked, or microwaved… we opted to chop them into cubes and microwave them since we were short on time. Lesson learned: make sure you use a well fitting lid in the microwave. If you don’t, your microwave will look like something exploded in it.

   Beet Ready to Chop    Diced Beets   Beets in a Sink   Microwave Beets

Step Three: Add the cubed, cooked beets to the salad greens. Add the honey balsamic dressing and toss to coat.

We put the goat cheese and pecans in separate serving bowls and let everyone add their own to taste. The combination of the honey balsamic dressing with the creamy goat cheese really made this salad pop. Those flavors took center stage, while the beets added subtlety and depth to the overall flavor and texture.

Chicken and Pasta in Chardonnay Tomato Sauce

Have you ever been in the mood for pasta, but the thought of red sauce just seemed too heavy? Sure, you could use a different sauce, but then you’d miss out on that yummy tomato flavor. Never fear – I have the solution to your pasta dilemma!

When I’m looking for a lighter take on traditional tomato-based pasta sauces, I like to make a Chardonnay Tomato sauce to serve with chicken and pasta! This dish still has the richness of the tomato flavor, without the weight of a traditional red sauce. The wine adds a freshness that makes this dish perfect for warm weather!

Chardonnay Tomato Pasta with Chicken

  • 1.5 lbs of cubed Chicken BreastIngredients
  • 1.5 cups of quartered Campari Tomatoes (or whole grape tomatoes)
  • Minced Shallots (to taste)
  • Minced Garlic (to taste)
  • 187mL of Chardonnay
  • Extra Virgin Olive Oil
  • Concentrated Chicken Stock
  • Salt & Pepper
  • Pasta

Step One: Add olive oil, shallots, and garlic to a pan. Heat until fragrant, then add the chicken. While you are doing this, begin boiling a pot of salted water for the pasta of your choice.

Garlic and Shallots

Step Two: Add the wine to the chicken, and cook until the wine reduces by half.Chicken and Wine

Step Three: Add the tomatoes and the condensed chicken stock (I used two stock packets), and continue to cook, stirring regularly, until the stock has dissolved and the tomatoes are mostly disintegrated. Your sauce should have a deep pink color.

Tomatos and Chicken Chicken Stock Gel White WIne Tomato Chicken

Step Four: Remove the tomato/chicken/wine mixture from heat and set aside. Strain your pasta and place in a bowl. Pour the tomato/chicken/wine mixture over the pasta and stir to coat.

    White Wine Tomato Pasta

Step Five: ENJOY!

For a different take on this, use whole grape tomatoes instead of quartered Campari tomatoes – the sauce will be lighter, with the chardonnay and chicken really taking the spotlight. The tomatoes will hold more of their shape for satisfying bite-sized pops of flavor.

Happy Cooking!
~Megan

Farm to Table Friday: Kohlrabi, Peas, and Garlic Scapes

Welcome to our first farm to table dinner post! This year, the lovely ladies of Common Plate (that’s us!) decided to split a CSA (Community Sustained Agriculture) share from  Strites Orchard in Harrisburg, PA. We plan to use items from the CSA each week to make an original Farm to Table dinner.  Below are the recipes we used to create our first installment of our new weekly series: Farm to Table Friday!

Farm to Table DinnerPenne with Garlic Scape Pesto and Peas
Sauteed Kohlrabi
Grilled London Broil*

*The London Broil has nothing to do with the CSA, but we marinated it and grilled it to medium rare. It was delicious!

From Bailey:
Penne with Garlic Scape Pesto and Peas

Our CSA box included some interesting items this week. We got got fresh shelled peas and garlic scapes. I had never even heard of a garlic scape, but through my research about it I learned that it’s best used to make pesto or hummus. I decided to go with pesto.

Pesto StuffPesto Ingredients
Please note that all amounts are estimated.  You may need to adjust as you go

  • About 6 garlic scapes
  • 1/2 cup good quality olive oil
  • 1/2 cup shredded parmiaggiano reggiano cheese
  • 1/3 cup roasted unsalted almonds
  • 1/2 cup fresh chopped basil
  • Salt and pepper to taste.

When I made this pesto I first tried to do it in the blender which did not work. I currently only own a 2 cup food processor, so I thought I wouldn’t be able to make it all fit, but I found it was better to work in the processor in small batches than the blender blunder.

Peas in ShellThe first thing we did was shell all the peas, then steam them until they were done. Then we put them to the side.

To make the pesto don’t use a blender like I started out, just go right to the food processor.

Start with the almonds and get them well ground, add in the salt, pepper and basil. Chop a few times, then add in the garlic scapes. To use the scapes chop them up into smaller pieces before adding them in.

Garlic Scapes     Diced Scapes

Next, after grinding the scapes a few times, add in the olive oil, then finally the Parmesan cheese. It’s okay if the mixture is kind of thick, because when the pesto is heated it will cover the pasta well.

Pesto in Food Processor 1 Pesto in Processor 2

To make the final pasta, start with the pasta of your choice, long or short. I chose Trader Joe’s  Gluten Free Corn Pasta. Boil the pasta according to the directions, drain, then set aside. Start by putting some olive oil or butter in a large saute pan. Add the peas, then add the pasta and the pesto. Turn gently until all pasta is covered, and voila! There you go, a delicious side dish! Cover it with grilled chicken or sauteed shrimp for a great entree.

Peas in a Pan IMG_1195 Pesto Pasta

From Megan:
Sautéed Kohlrabi

Raw KohlrabiI had never seen, eaten, or prepared kohlrabi before… heck, I’m not even sure if I had ever even heard of it before it showed up on our CSA preview list! But part of the fun of belonging to a CSA is getting to try new things, so I determined to make a kohlrabi side dish. How hard could it be, right?

Once it arrived, however, I realized that I REALLY had no idea what I was doing. The thing looked like an alien. Several Google searches and helpful Youtube videos later, I decided to tackle sautéed kohlrabi. Thankfully, it’s surprisingly easy to prepare once you realize that it is not, in fact, an alien life form.

Cutting KohlrabiStep One: Remove any leaves from the bulb (ours came pre-removed). From what I’ve learned, the leaves can also be prepared, but the bulb seems to be the most popular part.

Step Two: Use a knife or vegetable peeler to remove the tough, pale green skin on the bulb. Then cut the bulb into thin, matchstick-like spears.

Step Three: Boil the kohlrabi in salted water until softened (about 5-10 minutes), then drain, pat dry, and set aside.

Step Four: Melt enough butter to cover the bottom of a frying pan. Add some minced shallots, and heat until fragrant.

Saute KohlrabiStep Five: Add the kohlrabi to the frying pan, and sauté until it begins to turn golden. Sprinkle a pinch nutmeg on top, and toss to combine.

Kohlrabi has a texture similar to a potato, and the taste is what you might expect if a broccoli and a parsnip had a (very tasty) lovechild. The mildness of the kohlrabi plays well with the butter, and the nutmeg gives it just enough of a kick to pull out some the earthiness of the flavor. New favorite vegetable? I think so!

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We hope you enjoyed the first installment of Farm to Table Friday!
Happy Cooking!