News – Page 2 – Just Farmed

Recipes

Directions

For the croutons: Preheat oven to 375 degrees F. Toss the bread cubes with the oil and House Seasoning in a medium bowl. Spread in a single layer on a baking sheet and bake until golden brown and toasted, about 10 minutes. Let cool.
For the dressing: Meanwhile, whisk together the mayonnaise, mustard, anchovy paste, Worcestershire sauce, Parmesan, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper. Whisk in water, 1 teaspoon at a time, until the dressing is thin enough to drizzle.
For the salad: Heat a cast-iron grill pan over medium-high heat. Brush the cut sides of the romaine halves with the oil and season with a pinch each of salt and pepper. Place the halves cut-side down on the pan and cook until slightly charred, about 2 minutes. Transfer each half cut-side up on a plate. Drizzle with the dressing and top with the croutons, Parmesan and lemon zest.

Recipes

Apple Crisp

For the crumb topping:

1/2 cup all-purpose flour
1/2 cup old-fashioned rolled oats
1/2 cup light brown sugar
1/2 teaspoon baking powder
1/4 teaspoon ground cinnamon
dash of salt
1/3 cup unsalted butter ,cut into small pieces

For the Apple filling:

3–4 large ore 8-9 small apples, peeled and thinly sliced
3 Tablespoons butter , melted
2 Tablespoons all-purpose flour
1 Tablespoon lemon juice
3 Tablespoons milk
1/2 teaspoon vanilla extract
1/4 cup light brown sugar
1/2 teaspoon ground cinnamon
dash of salt

For serving (optional)

vanilla Ice Cream
Caramel Sauce

Instructions

Preheat oven to 375 degrees F.

For the topping:

In a medium size bowl combine the crumb topping ingredients with a fork or pastry blender until it resembles small crumbs. Refrigerate while you prepare the apple filling.

For the Apple Filling:

In a small bowl, combine melted butter and flour until well blended. Add lemon juice, milk and vanilla and stir well. Stir in brown sugar, cinnamon, and salt.
Pour butter mixture over apples and toss to coat. Pour apple mixture into an 8×8-inch baking dish and spread into an even layer.
Sprinkle crumb topping evenly over the apples.
Bake for 30-35 minutes or until golden brown and top is set.
Remove from oven and allow to cool for at least 10 minutes before serving.
Serve with Vanilla Ice Cream and Caramel Sauce

Recipes

Mushroom, Onion and Goat Cheese Frittata

2 tablespoons olive oil, divided
2 medium Onions or Leeks, (whites and pale green parts only, chopped)
8 ounces mushrooms, thinly sliced
12 large eggs
1 /2 cup crème fraîche or sour cream
2 tablespoons coarsely chopped flat-leaf parsley
1/2 cup goat cheese, divided
Kosher salt, freshly ground pepper

Place a rack in upper third of oven; preheat to 350°. Heat 1 tablespoon oil in a 10-inch nonstick ovenproof skillet over medium heat. Add onions/leeks; cook, stirring often, until softened, about 5 minutes. Add mushrooms and cook, stirring often, until softened and all liquid has evaporated, 8-10 minutes.

Meanwhile, whisk eggs, crème fraîche, and parsley in a large bowl; mix in 1/4 cup cheese. Season with salt and pepper.

Increase the heat to medium-high and add remaining 1 tablespoon oil to the skillet. Pour the egg mixture over the mushrooms, shaking the pan to evenly distribute mixture. Cook the frittata, without stirring, until its edges begin to set, about 5 minutes.

Sprinkle remaining 1/4 cup cheese over eggs and transfer skillet to oven. Bake frittata until golden brown and center is set, 25-30 minutes.

Latest News

Grilled Romaine Caesar Salad

Croutons:

1/2 seeded hoagie roll, cut into 1-inch cubes

2 tablespoons olive oil

1 teaspoon dry Seasoning, recipe follows

Dressing:

1/4 cup mayonnaise

1 teaspoon Creole or Dijon mustard

1/2 teaspoon anchovy paste

1/2 teaspoon Worcestershire sauce

1 tablespoon freshly grated Parmesan

1 clove garlic, minced

Kosher salt and freshly ground black pepper

Salad:

1 head romaine, halved lengthwise

1 tablespoon olive oil

Kosher salt and freshly ground black pepper

2 tablespoons freshly grated Parmesan

1 teaspoon lemon zest

Dry Seasoning

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon sweet paprika

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

Directions

For the croutons: Preheat oven to 375 degrees F. Toss the bread cubes with the oil and House Seasoning in a medium bowl. Spread in a single layer on a baking sheet and bake until golden brown and toasted, about 10 minutes. Let cool.

For the dressing: Meanwhile, whisk together the mayonnaise, mustard, anchovy paste, Worcestershire sauce, Parmesan, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper. Whisk in water, 1 teaspoon at a time, until the dressing is thin enough to drizzle.

Apple Crisp

For the crumb topping:

For the Apple filling:

For serving (optional)

Instructions

For the topping:

For the Apple Filling:

Mushroom, Onion and Goat Cheese Frittata

Latest Recipies

Weather

Contact Us