Lightly coat two 8 1/2 x 4 1/2 x 2 1/4-in. loaf pans with nonstick spray. Dust each with 1 1/2 Tbsp cornmeal.
2Mix 3 cups flour, the scallions, yeast, salt, sugar, red pepper and baking soda in a large bowl.
3Heat milk and water until warm (105°F to 115°F). Stir into flour mixture, then stir in remaining 3 cups flour and 1 1/4 cups cheese.
4Divide dough evenly between pans (dough is very sticky). Lightly coat dough with nonstick spray then spray 2 sheets wax paper and invert over pans. Let rise in a warm draft-free place 45 minutes or until doubled.
5Heat oven to 400°F. Bake loaves 20 to 25 minutes until golden. Sprinkle with remaining 1/4 cup cheese and bake 5 minutes longer. Cool in pans on a wire rack 5 minutes before removing from pans to cool completely. Wrap tightly. To give, attach a note saying, “Please toast.” Store: Room temperature 3 days; freezer 2 months.
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https://www.justfarmed.com/wp-content/uploads/2016/05/54f6637b4deee_-_cheddar-scallion-english-muffin-bread-recipe-lg.jpg300300Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2016-05-23 10:03:382016-05-23 10:07:54Cheddar-Scallion English Muffin Bread
small bunch fresh oregano, leaves picked and chopped
1/2 cup grape tomatoes, cut in half
In a medium mixing bowl, combine vinegar, oils, jalapeno pepper, garlic, salt and pepper. Add quinoa, black beans, bell pepper, green onions and oregano Toss well, cover and store in fridge until needed – the flavor is more intense if it has time to sit Place a handful of pea shoots in each pita half Divide black bean salad between the pita pockets Garnish with grape tomatoes Serve with sour cream on the side.
Place the pea shoots, onion, cheese, olive oil, pinenuts salt and pepper in a food processor or blender, pulse until a thick paste forms. Toss with 1 lb. cooked pasta, additional pea shoots and shrimp
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https://www.justfarmed.com/wp-content/uploads/2016/05/pea-shoot-pesto.jpg300287Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2016-05-23 10:01:032016-05-23 10:11:24Pea Shoot Pesto Over Pasta
Cheddar-Scallion English Muffin Bread
Cheddar-Scallion English Muffin Bread
Lightly coat two 8 1/2 x 4 1/2 x 2 1/4-in. loaf pans with nonstick spray. Dust each with 1 1/2 Tbsp cornmeal.
2Mix 3 cups flour, the scallions, yeast, salt, sugar, red pepper and baking soda in a large bowl.
3Heat milk and water until warm (105°F to 115°F). Stir into flour mixture, then stir in remaining 3 cups flour and 1 1/4 cups cheese.
4Divide dough evenly between pans (dough is very sticky). Lightly coat dough with nonstick spray then spray 2 sheets wax paper and invert over pans. Let rise in a warm draft-free place 45 minutes or until doubled.
5Heat oven to 400°F. Bake loaves 20 to 25 minutes until golden. Sprinkle with remaining 1/4 cup cheese and bake 5 minutes longer. Cool in pans on a wire rack 5 minutes before removing from pans to cool completely. Wrap tightly. To give, attach a note saying, “Please toast.” Store: Room temperature 3 days; freezer 2 months.
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Pea Shoot and Quinoa Pita Pocket Sandwich
Peas Shoot and Quinoa Pita Pocket Sandwich
In a medium mixing bowl, combine vinegar, oils, jalapeno pepper, garlic, salt and pepper. Add quinoa, black beans, bell pepper, green onions and oregano Toss well, cover and store in fridge until needed – the flavor is more intense if it has time to sit Place a handful of pea shoots in each pita half Divide black bean salad between the pita pockets Garnish with grape tomatoes Serve with sour cream on the side.
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Pea Shoot Pesto Over Pasta
Pea Shoot Pesto Over Pasta
to serve:
Place the pea shoots, onion, cheese, olive oil, pinenuts salt and pepper in a food processor or blender, pulse until a thick paste forms. Toss with 1 lb. cooked pasta, additional pea shoots and shrimp
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