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Featured Bundle Recipes

Chorizo Hash (Oct. 21st & 22nd)
Ingredients

• 1 large onion
  
• 1 clove of garlic
  
• 1lb chorizo
  
• 2-3 cooked potatoes
  
• olive oil
  
• 2 eggs
• Sliced avocado

Directions

1. Preheat the oven to 350 degrees
   
2. Peel and finely chop the onion and garlic, chop the chorizo, dice up the cooked potato.
   
3. Gently fry the onion and garlic in a little oil in an ovenproof pan until the onion is soft. Add the chorizo and fry for 2 to 3 minutes.
   
4. Add the potatoes and cook for 5 minutes more, then crack the eggs on top.
   
5. Transfer the pan to the preheated oven and bake for 8 minutes, or until the egg white is set but the yolk is still runny.
   
6. Sprinkle with sea salt and black pepper and garnish with sliced avocado, to serve.

Lamb Stew (Oct. 21st & 22nd)
Ingredients

• 1-1/2 pounds lamb stew meat
  
• 2 tablespoons olive oil, divided
  
• 3 large onions, quartered
  
• 3 medium carrots, cut into 1-inch pieces
  
• 4 small potatoes, peeled and cubed
  
• Sliced oyster mushrooms
• 1 can (14-1/2 ounces) beef broth
  
• 1 teaspoon salt
• 1/4 teaspoon pepper
  
• 1 tablespoon butter
  
• 1 tablespoon all-purpose flour
  
• 1-1/2 teaspoons minced fresh or dried parsley
  
• 1/2 teaspoon minced fresh or dried thyme

Directions

1. In a Dutch oven, brown meat in 1 tablespoon oil over medium heat until meat is no longer pink. Remove with a slotted spoon; set aside. Add the onions, carrots and remaining oil to pan. Cook for 5 minutes or until onions are tender, stirring occasionally. Add the potatoes, mushrooms, broth, salt, pepper and lamb; bring to a boil.
   
2. Remove from the heat. Cover and bake at 350° for 50-60 minutes or until meat and vegetables are tender.
   
3. With a slotted spoon, remove meat and vegetables to a large bowl; set aside and keep warm. Pour pan juices into another bowl; set aside.
   
4. In the Dutch oven, melt butter over medium heat. Stir in flour until smooth. Gradually whisk in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, thyme, meat and vegetables; heat through.

​
Poached Pear with Granola (Oct. 14th & 15th)
Ingredients

• 4 Bosc pears, ripe but firm
• 1 ½ cups cranberry cider
• 1 ½ cups water
• Elm Street Bakery cranberry granola
• Pint heavy cream

Directions

1. Place a mixing bowl and whisk in the freezer to chill.
2. Peel the pears and cut them in half lengthwise. Remove the core, leaving the stem intact. 
3. In a large skillet, combine cider, water and pears. Simmer for 20 to 30 minutes until tender (depending on ripeness), occasionally turning to ensure a consistent color.
4. When tender, remove the pears and continue to reduce the liquid to about ½ cup. (Make ahead tip: make the pears up to this point and store them refrigerated for a few days. To reheat for serving, heat pears and sauce in a baking dish in the oven at 350°F until warm.)
5. Remove the chilled bowl and whisk. Add the heavy cream and whisk briskly until soft peaks are formed. 
6. To serve, spread some granola on a plate, then top with a pear half and whipped cream..

Chicken Stock (for Butternut Squash Soup)
Making homemade chicken stock is easy! Not only do you save money because you don’t have to buy boxed stock, the stock itself is so much healthier for you because of all the iron, collagen, and vitamin-rich marrow from the bones.
Ingredients

• 1 Tbsp olive oil
• 4 to 5 lbs of chicken backs, wings, and/or legs, skin-on, trimmed of excess fat, that have been hacked with a cleaver into 2-inch pieces (you can ask your butcher to prepare the chicken pieces this way)
• 1 large yellow onion, quartered (no need to peel)
• 1 large carrot, cut into 2-inch segments
• Celery tops and 1 large celery rib, cut into 2-inch segments
• 1 bunch of parsley
• Leek or green onion greens (if you have them)
• 1 bay leaf
• 6 quarts of cold water
• 1 Tbsp salt

Directions

1. Coat the bottom of a large stock pot (12 quart), with olive oil. Place half of the chicken pieces, skin side down in the bottom of the pot. Heat on medium high, and let cook until the the chicken is browned. Add the rest of the chicken pieces and stir the pot, cooking and occasionally stirring until the chicken is no longer pink.
2. Add the onion, carrot, celery, parsley, leek greens (if using), and bay leaf to the pot. Cover with 6 quarts of cold water.
3. Bring to a boil on high heat and reduce to a low simmer. If scum rises to the surface of the pot (this usually happens in the first half hour of cooking), skim off with a large metal spoon. Let simmer at a low simmer, uncovered, for 4 to 6 hours.
4. Use a large metal spoons with holes in it (or a "spider ladle") to ladle out the cooked chicken and vegetables. (These aren't really good to eat, by the way, because after 4 hours of cooking, most of the flavor and nutrients have been cooked out of them and are now in the stock.) Discard.
5. Use a large sieve lined with dampened cheesecloth or a dampened paper towel (or if using a very fine mesh sieve no need to line), and place over a large bowl or another large pot. Pour the stock through the sieve into the bowl or pot to strain out any remaining solids.
6. Either pour into jars at this point, or if you want, what we like to do is to boil the stock on high heat for 1 hour, to reduce it by about half. This way you are storing concentrated stock, which takes less room in the freezer or refrigerator. When you are ready, pour into jars and cool completely before refrigerating or freezing. Stock will last a week or so in the refrigerator or frozen for several months.

Butternut Squash Soup
Ingredients

• One 2- to 3-pound butternut squash, peeled and seeded
• 1/4 cup olive oil (for roasting option)
• 1 medium shallot, chopped
• 3-4 cups chicken stock
• 1/2 cup heavy cream
• 2 tsp Kissed by the Sun Peppers & Herbs Spice Blend 
• Roasted pumpkin seeds for garnish

Directions

1. Preheat the oven to 400°F (200°C). Lightly grease a large baking pan. 
2. Place squash on the pan, cut-side up (skin-side down) with shallots.
3. Drizzle ingredients with the oil and season with spice blend. Rub seasonings all over each veggie and inside the squash.
4. Flip squash cut-side down and rub any of the oil/seasonings left on the pan over the skin.
5. Roast until squash is fork tender and completely cooked through (about 50-55 minutes).
6. Allow to cool slightly (about 10 minutes). When cool enough to touch, scoop the flesh out of the skin.

BLENDER:

1. Place roasted veggies, 3 cups of stock into a blender. (You may need to work in batches of two or three depending on the size of your blender.) Blend until smooth. Be careful with the steam that may lift out from the center of the lid.
2. Transfer soup into a pot and warm over medium heat to serve. (Check thickness and add remaining stock, if needed, to thin It out.)

FOR STICK/IMMERSION BLENDER:

1. Place roasted veggies, 3 cups of stock into a large pot over medium heat. Use an immersion blender and blend until smooth. Warm up over medium heat, if needed.

TO SERVE:

1. Stir in the half and half or cream. Add in any preferred spices (pinch of ground cinnamon or nutmeg). Adjust salt and pepper, if needed.
2. Garnish with pepitas and serve immediately.

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