- Mediterranean Farro Salad
- Eggplant Pesto Sea Island Peas
- Summer Harvest Rice Casserole
- Bourbon Shrimp & Grits
- Carrot & Dill Polenta
Cook 1 cup Honest Harvest Farro ¼ lb aged provolone diced small 6 oz of marinated artichokes diced 6 oz roasted red peppers diced 2 oz of salami diced 4 oz of Sicilian olives 4 Tblsp olive oil 1 Tblsp fresh basil 1 Tblsp fresh flat leaf parsley ½ tsp white wine vinegar 1 tsp honey Salt and Pepper to taste Cook Farro per instructions strain, cool, and place in a mixing bowl. Then add cheese, roasted peppers, artichokes, salami, and diced olives. Dress with olive oil fresh herbs and salt pepper to taste. Toss and serve.
2 eggplant peeled and sliced ground oregano garlic powder onion powder ½ carton Honest Harvest Peas cooked and strained 6 carrots sliced in quarters salt and pepper to taste Dust sliced eggplant with oregano, garlic powder, onion powder, and drizzle with olive oil. Roast the eggplant and carrots on a pan with parchment paper for 20 min at 475 degrees turning them once. Cool and chop then place in medium pot and add the peas. Cover with water and add ¼ – ½ cup of pesto. Salt and pepper to taste. Pesto: 2 cups Fresh Basil ¼ cup roasted pine nuts 2 cloves roasted Garlic ½ cup Parmesan 2/3 cup olive oil salt and pepper to taste Dry Roast the pinenuts on foil in a 350 degree oven until golden brown about 15 min. Wrap 2 cloves of garlic in foil, drizzle with olive oil, salt and pepper then place in oven to roast until golden brown 15 min. Place Basil, grated parmesan, roasted pine nuts, and garlic into blender. Slowly pour in the oil and blend together. Salt and Pepper to taste.
Cook one cup Honest Harvest Charleston Brown Rice 2 Large Zucchini 1 large onion sliced 6-8 Plum Tomatoes halved and seeded 3 cloves garlic 15 oz Ricotta Cheese 1 egg 2 Tblsp Fresh Thyme 4 Tblsp Flat leaf Parsley ¼ cup White Wine 1 ½ cup Parmesan Grated. Cook Rice per carton instructions strain and set aside. Add the Ricotta with salt and pepper and mix the egg in thoroughly to the rice. In medium sauté pan caramelize the onions over medium high in 2 Tblsp olive oil and 1 butter, salt and pepper after caramelized and set aside. Dice the Zucchini into chunky squares and cook in same sauté pan with 1 Tblsp olive oil over medium high heat and brown. Then place garlic in pan, salt and pepper and deglaze with white wine. In a deep 8×10 or shallow 9×12 casserole pan drizzle 2 Tblsp olive oil and place ½ the zucchini on the bottom. Cover with the ricotta rice mixture. Spread the onions evenly on top. Sprinkle with the thyme and ½ the parmesan. Next place the rest of the zucchini in baking dish. Finish with thinly slice plum tomatoes the rest of the parmesan and chopped parsley. Bake at 550 degrees for 15 minutes.
1 Cup Honest Harvest Grits ½ Cup Ricotta ¼ cup Goat Cheese ¾ Cup Heavy Cream 2 Tblsp Butter Salt and Pepper to taste. Follow instructions for Cooking Grits but replace the 1 ½ cup of additional water after first starch with ¾ cup additional water and ¾ cup cream. When you add the last bit of cream also stir in Ricotta and Goat Cheese. Mix through and Salt & Pepper to taste. Bourbon Shrimp 1 lb Large Shrimp ½ lb bacon chopped. 2 Cloves Garlic Minced 1 Large Shallot Minced ¼ cup Fresh Flat Leaf Parsley 2 Tblsp Tomato Paste 3 Tblsp Molasses 2 Tblsp Smoked Paprika Old Bay Seasoning 1 Fresh Lemon 2 shots of Bourbon 4 Tblsp Butter 2 cups Stock
Dust Shrimp with old bay seasoning, salt and pepper, and 1 Tbslpsmoked paprika. Saute on medium High chopped bacon til crisp then remove. Cook Shrimp in Bacon drippings on medium High until pink then add garlic and Shallot and deglaze with 1 shot of Bourbon. Remove the Shrimp and Place in a bowl. In the same pan and the tomato paste 1 tblsp paprika, molasses, and stock. Bring to a boil and reduce for 10 min. Finish with butter, 1 shot of Bourbon lemon juice, and chopped flat leaf parsley. Return shrimp to pan to warm and serve over grits.
3/4 Cup Honest Harvest Polenta 1 1/2 Cup water 1/2 Cup Heavy Cream 2 Tbsp Butter 1 tsp Fresh Dill chopped 1 lb roasted carrots chopped 1 cloves garlic ¼ tsp balsamic vinegar 2 Tbsp Cloister Honey Follow instructions for Cooking Polenta. Peel and oven-roast the carrots with salt and pepper at 450-500 degrees for 30 min while Polenta is cooking then finely chop (or when you incorporate them into the polenta use a potato masher to blend). After cooking polenta mix into same pot the roasted carrot & garlic and finish with cream, butter, dill, balsamic vinegar and honey. Salt and Pepper to taste.
- Mediterranean Farro Salad
- Eggplant Pesto Sea Island Peas
- Summer Harvest Rice Casserole
- Bourbon Shrimp & Grits
- Carrot & Dill Polenta
Cook 1 cup Honest Harvest Farro ¼ lb aged provolone diced small 6 oz of marinated artichokes diced 6 oz roasted red peppers diced 2 oz of salami diced 4 oz of Sicilian olives 4 Tblsp olive oil 1 Tblsp fresh basil 1 Tblsp fresh flat leaf parsley ½ tsp white wine vinegar 1 tsp honey Salt and Pepper to taste Cook Farro per instructions strain, cool, and place in a mixing bowl. Then add cheese, roasted peppers, artichokes, salami, and diced olives. Dress with olive oil fresh herbs and salt pepper to taste. Toss and serve.2 eggplant peeled and sliced ground oregano garlic powder onion powder ½ carton Honest Harvest Peas cooked and strained 6 carrots sliced in quarters salt and pepper to taste Dust sliced eggplant with oregano, garlic powder, onion powder, and drizzle with olive oil. Roast the eggplant and carrots on a pan with parchment paper for 20 min at 475 degrees turning them once. Cool and chop then place in medium pot and add the peas. Cover with water and add ¼ – ½ cup of pesto. Salt and pepper to taste. Pesto: 2 cups Fresh Basil ¼ cup roasted pine nuts 2 cloves roasted Garlic ½ cup Parmesan 2/3 cup olive oil salt and pepper to taste Dry Roast the pinenuts on foil in a 350 degree oven until golden brown about 15 min. Wrap 2 cloves of garlic in foil, drizzle with olive oil, salt and pepper then place in oven to roast until golden brown 15 min. Place Basil, grated parmesan, roasted pine nuts, and garlic into blender. Slowly pour in the oil and blend together. Salt and Pepper to taste.Cook one cup Honest Harvest Charleston Brown Rice 2 Large Zucchini 1 large onion sliced 6-8 Plum Tomatoes halved and seeded 3 cloves garlic 15 oz Ricotta Cheese 1 egg 2 Tblsp Fresh Thyme 4 Tblsp Flat leaf Parsley ¼ cup White Wine 1 ½ cup Parmesan Grated. Cook Rice per carton instructions strain and set aside. Add the Ricotta with salt and pepper and mix the egg in thoroughly to the rice. In medium sauté pan caramelize the onions over medium high in 2 Tblsp olive oil and 1 butter, salt and pepper after caramelized and set aside. Dice the Zucchini into chunky squares and cook in same sauté pan with 1 Tblsp olive oil over medium high heat and brown. Then place garlic in pan, salt and pepper and deglaze with white wine. In a deep 8×10 or shallow 9×12 casserole pan drizzle 2 Tblsp olive oil and place ½ the zucchini on the bottom. Cover with the ricotta rice mixture. Spread the onions evenly on top. Sprinkle with the thyme and ½ the parmesan. Next place the rest of the zucchini in baking dish. Finish with thinly slice plum tomatoes the rest of the parmesan and chopped parsley. Bake at 550 degrees for 15 minutes.1 Cup Honest Harvest Grits ½ Cup Ricotta ¼ cup Goat Cheese ¾ Cup Heavy Cream 2 Tblsp Butter Salt and Pepper to taste. Follow instructions for Cooking Grits but replace the 1 ½ cup of additional water after first starch with ¾ cup additional water and ¾ cup cream. When you add the last bit of cream also stir in Ricotta and Goat Cheese. Mix through and Salt & Pepper to taste. Bourbon Shrimp 1 lb Large Shrimp ½ lb bacon chopped. 2 Cloves Garlic Minced 1 Large Shallot Minced ¼ cup Fresh Flat Leaf Parsley 2 Tblsp Tomato Paste 3 Tblsp Molasses 2 Tblsp Smoked Paprika Old Bay Seasoning 1 Fresh Lemon 2 shots of Bourbon 4 Tblsp Butter 2 cups Stock
Dust Shrimp with old bay seasoning, salt and pepper, and 1 Tbslpsmoked paprika. Saute on medium High chopped bacon til crisp then remove. Cook Shrimp in Bacon drippings on medium High until pink then add garlic and Shallot and deglaze with 1 shot of Bourbon. Remove the Shrimp and Place in a bowl. In the same pan and the tomato paste 1 tblsp paprika, molasses, and stock. Bring to a boil and reduce for 10 min. Finish with butter, 1 shot of Bourbon lemon juice, and chopped flat leaf parsley. Return shrimp to pan to warm and serve over grits.3/4 Cup Honest Harvest Polenta 1 1/2 Cup water 1/2 Cup Heavy Cream 2 Tbsp Butter 1 tsp Fresh Dill chopped 1 lb roasted carrots chopped 1 cloves garlic ¼ tsp balsamic vinegar 2 Tbsp Cloister Honey Follow instructions for Cooking Polenta. Peel and oven-roast the carrots with salt and pepper at 450-500 degrees for 30 min while Polenta is cooking then finely chop (or when you incorporate them into the polenta use a potato masher to blend). After cooking polenta mix into same pot the roasted carrot & garlic and finish with cream, butter, dill, balsamic vinegar and honey. Salt and Pepper to taste.