Vegetable Soup with Pasta

Posted on October 30, 2014 by admin
Vegetable Soup with Pasta
Serves 4
Looking to hone your knife skills? This delicious soup recipe from our owner Mary Moore is perfect on a cool fall afternoon or evening, and provides lots of opportunities to practice your slicing, dicing and chopping.
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Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Ingredients
  1. 3 Tbsp. olive oil
  2. 2 med yellow onions, diced
  3. 1 green bell pepper, med dice
  4. 6 carrots, cut into half moons
  5. 3 zucchini, cut into half moons
  6. 1/2# mushrooms, sliced
  7. 1 Tbsp. dried thyme
  8. 3 cloves garlic, minced
  9. 28 oz. can diced tomatoes
  10. 12 cups chicken stock
  11. fresh basil, chiffonade to taste
  12. salt and pepper to taste
  13. Worcestershire sauce to taste, approx. 1 Tbsp.
  14. Texas Pete hot sauce to taste
  15. 1/2# pasta, cooked al dente
Instructions
  1. Heat olive oil in stockpot. Sauté onions until translucent.
  2. Add carrots, garlic, thyme, salt and pepper and sauté 3-5 minutes.
  3. Add zucchini and green pepper and sauté briefly.
  4. Add remaining ingredients except fresh basil and cooked pasta. Bring to a simmer and cook 30-45 minutes.
  5. Stir in pasta, basil and season to taste
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Brushetta with Kale

Posted on October 24, 2014 by admin
Bruschetta with Creamy Kale Topping
Serves 8
We had the pleasure of working with Josh and Brent, known as the fabulous Beekman Boys, at the Decatur Book Festival. They delighted the festival crowd as they shared stories of life on the farm (and on "The Amazing Race") as they made their Bruschetta with 3 Toppings. We look forward to hosting them this Friday night for a cooking class on Thanksgiving favorites, straight from the Beekman Farm. They'll serve up seasonal holiday favorites from their Heirloom Vegetable cookbook alongside a delectable bourbon brined turkey. A few seats remain - sign up before they are gone! The recipe below is just one of the three bruschetta toppings, a great entertaining and snacking option as we head into fall.
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
BRUSCHETTA (makes approx. 24 toasts)
  1. 1 baguette (10 ounces) cut into ½ -inch thick slices
  2. 1/3 cup olive oil
  3. 2 garlic cloves, peeled and halved
  4. 1 tsp course kosher salt
CREAMY KALE TOPPING
  1. 2 TBSP olive oil
  2. 1 garlic clove, thinly sliced
  3. 2 anchovy fillets, very finely chopped
  4. 6 ounces kale, stems and ribs discarded
  5. ¼ tsp course kosher salt
  6. ½ cup water
  7. 2 TBSP mayonnaise
  8. 2 TBSP grated parmesan cheese
  9. 2 tsp fresh lemon juice
To make the bruschetta
  1. Preheat the oven to 350° F
  2. Place the slices of baguette on a large rimmed baking sheet and brush both sides with the oil.
  3. Bake for 10-12 minutes, turning the slices over midway, until golden brown and crisp.
  4. Remove from the oven, rub the cut side of the garlic cloves over one side of each slice, sprinkle with salt.
To make the kale topping
  1. In a large skillet, heat the oil over medium heat.
  2. Add the garlic and anchovies and cook for 2 minutes, stirring frequently, until the anchovies have melted.
  3. Add the kale, salt, and water and cook for 5 to 7 minutes, stirring frequently, until the kale is tender and the water has evaporated. When cool enough to handle, finely chop.
  4. Meanwhile, in a medium bowl, combine the mayonnaise, parmesan, and lemon juice.
  5. Add the kale mixture to the mayonnaise mixture and stir to combine.
  6. Divide the mixture among 8 toasts.
Notes
  1. Copyright 2014 Rodale Books and Beekman 1802, LLC. Used with author's permission
Adapted from Heirloom Vegetable Cookbook
Adapted from Heirloom Vegetable Cookbook
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Delicata Squash with Pears

Posted on October 17, 2014 by admin
Chili-Sugar Delicata Squash with Pears
Serves 4
Do food allergies create dinnertime challenges in your kitchen? No longer! Tracy Stuckrath is one of the 15 million Americans with food allergies, so she speaks from personal and professional experience. A certified event planner, Tracy founded Thrive! Meetings and Events and through her services, is changing the hospitality industry—and the health of our nation—one event at a time. She'll lead two seasonal cooking classes this quarter at The Cook's Warehouse -including one on October 22 on Safe Halloween Treats - where she will share recipes and tips on eating allergy-free this fall and beyond. Today she shares this exciting fall recipe. Pears and delicata squash tossed with agave nectar, chili powder and bacon is a delectable combination. To make this vegetarian, omit the bacon and toss the squash and pears with the agave nectar and chili powder during the last 5 minutes of roasting.
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Prep Time
30 min
Cook Time
40 min
Total Time
1 hr 10 min
Prep Time
30 min
Cook Time
40 min
Total Time
1 hr 10 min
Ingredients
  1. 1 lb. delicata squash (about 1 large)
  2. 2 med ripe but firm pears, sliced
  3. 2 tsp. extra-virgin olive oil
  4. 1/4 tsp. salt
  5. 1/4 tsp. freshly ground pepper
  6. 2 slices bacon
  7. 2 Tbsp. water
  8. 1 Tbsp. agave nectar
  9. 1 tsp. chili powder
Instructions
  1. Preheat oven to 425°F.
  2. Cut squash in half lengthwise; scoop out the seeds. Cut crosswise into 1/4-inch slices.
  3. Toss in a large bowl with pears, oil, salt and pepper.
  4. Spread pears and delicata on a large baking sheet.
  5. Roast until just tender, stirring once or twice, 20 to 25 minutes.
  6. Meanwhile, cook bacon in a large nonstick skillet over medium heat until crisp, 4 to 6 minutes.
  7. Transfer to a paper towel-lined plate.
  8. Discard all but 2 teaspoons fat from the pan.
  9. Over medium heat, stir in water, brown sugar and chili powder.
  10. Add the squash and pears; toss to coat.
  11. Crumble the bacon on top.
Notes
  1. This recipe is (GF, DF, EF, SF, NF, PF, ShF, FF, V & Vg (w/o bacon)
Adapted from Adapted from EatingWell, November/December 2010
Adapted from Adapted from EatingWell, November/December 2010
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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