Judy’s Spicy Green Garnish
My sister knows how to do Mexican food, and this garnish is the perfect compliment to a breakfast burrito.
1 Cup Salad Mix (Chopped)
1/2 Cup Kale (Chopped)
1/2 Cup Pea Shoots (Chopped)
1/4 Cup Green Garlic(Chopped)
1 Poblano Pepper (Diced)
2 Tablespoons White Wine Vinegar
1 Teaspoon of Coconut Oil
1/4 Teaspoon of Cumin
1/4 Teaspoon Ground Coriander
1/4 Teaspoon Onion Powder
1/4 Teaspoon Garlic Powder
Whip the coconut oil, vinegar, cumin, coriander, onion powder, and garlic powder together. Add the salad greens, kale, pea shoots, and green garlic. Toss to combine.
Add greens to any classic dish to make it your own.
- 10 to 11 cups all-purpose flour, divided
- 1 package (1/4-ounce) active dry yeast
- 1/2 cup sugar
- 2 teaspoons salt
- 2-1/2 cups water
- 1 cup whole milk
- 1/2 cup butter, cubed
- 2 large eggs
- 2 pounds ground beef
- 1 large onion, chopped
- 2 teaspoons salt
- 2 teaspoons thyme (cut fresh if you have it)
- 2 teaspoons sage (cut fresh if you have it)
- 1 teaspoon ground white pepper
- 2 pounds shredded cabbage, cooked and drained
- 3 cups spinach
- For dough, in a large bowl, combine 4 cups of flour, yeast, sugar and salt; mix well and set aside.
- In a saucepan, heat water, milk and butter just until butter melts. Remove from heat and cool to 120°-130°. Combine with flour mixture; add eggs. Using an electric mixer, blend at low speed until moistened then beat at medium speed for 3 minutes. By hand, gradually stir in enough remaining flour to make a firm dough.
- Knead on a floured surface about 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; let rise again until almost doubled.
- Meanwhile, for the filling, brown beef with onion, sage, thyme, salt and pepper; drain. Mix together with cabbage spinach; set aside. Divide the dough into fourths. Roll each piece into a 15x10-in. rectangle. Cut into 5-inch squares. Spoon 1/3 to 1/2 cup filling onto each square. Bring the four corners up over the filling; pinch together to seal. Repeat with remaining dough and filling. Place on greased baking sheets.
- Bake at 375° for 30 minutes or until brown.
Arugula Beet Salad
In the Spring or Fall, use our arugula and beets for this simply delicious salad.
Use our garlic and chili flakes in this super easy dinner. And to make it more filling, you can always add chicken.
Tomato, Cucumber, & Red Onion Salad
This easy salad becomes a culinary masterpiece for your taste buds when you use fresh ingredients, and it’s perfect for pot lucks.
KOFTA PITA SANDWICHES WITH GARLIC TAHINI SAUCE
Do not stinch on the toppings. The cucumbers, onions, parsley, and lettuce are what make these pitas pop.
Jalapeno Popper Salad
For those of you who like a little spice, use our jalapenos in your potato salad to add an extra kick.
4 Ingredient Tortellini Soup
Add kale to your soups. They only need one or two minutes in the pot, but they add tons of flavor.
1 Pound Barley (2.5 Cups)
2 Bay Leaves
6.5 Cups of Chicken Broth
1.5 Pounds Turnips, cut into ½ inch dice
2 Heads Broccoli (Chopped)
1.5 Pounds Turnip Greens or Collard Greens (stems discarded & leaves chopped)
¼ cup olive oil
1 Tablespoon Thyme
2 Tablespoons Red Wine Vinegar
½ Cup Parsley
Barley, Broccoli, Turnip, & Collard Greens Salad
Preheat the oven to 375°. Spread the barley in a roasting pan and toast for 15 minutes, shaking the pan occasionally, until fragrant.
In a large pot, combine the barley with the bay leaves and 6.5 cups of chicken broth and bring to a boil. Simmer the barley over moderately low heat for 50 minutes. season the water generously with salt about 10 minutes before the barley is done. Let cool slightly. Drain the barley, discard the bay leaves and transfer the barley to a large serving bowl.
In the same roasting pan, toss the turnips & the broccoli with 2 Tablespoons of the olive oil and the thyme. Set the pan over 2 burners and cook over moderate heat, stirring occasionally, until the turnips and broccoli are browned and nearly tender, about 10 minutes. Add the chopped greens, season with salt and pepper and cook, tossing, until just wilted, about 5 minutes. Cover with foil and cook until tender, about 5 minutes longer. Stir in the vinegar and parsley.
Scrape the turnips and turnip greens into the farro. Add the remaining 2 Tablespoons of olive oil and season with salt and pepper; toss well. Serve warm or at room temperature.
Pizza Sauce Ingredients
1 Tablespoons Olive Oil
8 Garlic Cloves
2 28 Ounce Cans of Crushed Tomatoes
2 Tablespoons Garlic Powder
2 Tablespoons Chili Powder
1 Tablespoon Cayenne Powder
1 Tablespoon Oregano
28 Ounces of Water
Salt and Pepper to Taste
Heat the olive oil in a large skillet, and add the onion and garlic until just softened (5-10 minutes).
Add the two cans of crushed tomatoes to the skillet along with the garlic powder, chili powder, cayenne pepper, oregano, water, and salt/pepper. Bring to a simmer.
Cover and simmer for 45 minutes.