Hall's Organic Farm-to-Table

Heidi's Zesty Roasted Whole Cauliflower & Cauliflower Bites

Serving size 6

Preheat oven 400' Prepare  shallow cooking pan with 1 tablespoon cooking oil, set aside.

Ingredients:

  • 1 head Hall's Organic Farm Cauliflower

  • 1 cup Mayonnaise

  • 1 tablespoon fresh Lemon juice

  • 1 teaspoon ground Turmeric

  • 1 teaspoon toasted ground Coriander seeds

  • 1 teaspoon fresh ground Black Pepper, extra to add to Panko

  • 1 1/2 teaspoon fine Sea salt

  • 1 teaspoon Garlic Powder

  • Optional: 1 teaspoon Cayenne Pepper

  • 1 cup Panko Breadcrumbs

Directions:

  • Clean cauliflower by rinsing, drying, removing leaves, and cutting bottom of stem

  • Gently cut 4 slits half way down the cauliflower holding it firmly to make sure it does not break apart. Place a wood skewer on each side to secure the cauliflower from falling apart

  • In a bowl mix mayonnaise, lemon juice, turmeric, coriander, pepper, salt, garlic powder and cayenne

  • In a separate bowl add Panko and season with black pepper to taste

  • Place cauliflower on cooking sheet. Using a spatula spread mayonnaise dressing in between slits and generously all over the entire cauliflower, then pat on the Panko making sure all is covered

  • Bake in 400' preheated oven for 35-45 minutes and golden brown on top, check if completely baked by using pick and it easily inserts

  • Transfer to serving platter garnishing with mixed greens

  • Let cool 10 minutes before cutting and serving

Directions for Cauliflower Bites:

  • Break apart your cauliflower in bite size pieces

  • Follow above mixing directions

  • In mayonnaise mixture add pieces of cauliflower and toss each piece to coat completly

  • Then pour in Panko covering each piece

  • Pour cauliflower on prepared cooking sheet and bake 12 minutes, after toss to brown on all sides bake another 10 minutes

  • Line plate with paper towel place cauliflower on paper towels keep in individual pieces to dry out a bit before serving

  • Eat as is or as a side to any dish

  • Enjoy!

 

Halls's Organic Farm~A couple of ways to make their amazing cauliflower

Halls's Organic Farm~A couple of ways to make their amazing cauliflower

Strawberry Spring Rolls with Almond Butter Sesame Dipping Sauce

Halls Organic Veggies and fruit are nutritious, colorful and tasty. Now you can find Halls Organic Farms produce at most local farmers market. Here is a delicious and simple recipe to serve as a starter to any meal or  even serve as a scrumptious appetizer or snack. 

Ingredients:

  • 6-10 Spring roll skins

  • 10-15 Halls Organic Strawberries, sliced

  • 1/2 cup Fresh Mint, roughly chopped

  • 1-2 cups Swiss Chard, cleaned, discard stem and roughly chopped

  • 1 cup sliced Almond

  • 1 Medium Apple, peeled, cored and thinly sliced

  • 1 Cup Feta Cheese

  • Optional: Bean Thread Noodles aka Cellophane noodles, cooked, cooled and drained

Directions:

  • Prepare all ingredients and place in individual bowls.

  • In a shallow dish larger then spring roll add warm water, soak each Spring roll until it becomes pliable.

  • Lay on even work surface, add strawberries across then add a little of each ingredient the same way, do not over fill.

  • Fold each side and wrap like a burrito, set on glass serving platter.

  • Serve with Dipping Sauce

Almond Butter Sesame Dipping Sauce

Ingredients:

  • 1/8 cup Apple Cider Vinegar

  • 1/2 tablespoon Honey

  • 2 teaspoon Brown Sugar

  • 1 teaspoon Sesame oil

  • 1/2 cup Almond Butter

  • 1 teaspoon Sesame seeds

  • 1 teaspoon Hoisin Sauce

  • Optional: 1 teaspoon Sriracha Chili sauce

Directions:

  • In a pot over medium heat, add all ingredients together and cook until almond butter is melted and sauce is smooth, continually stir and continue to cook until a gentle boil.

  • Remove from heat, place in a serving dish. Enjoy!

  • Serves 6-8 you can make as many as you need, just double recipe.

 

Rainbow Carrots and Turnip Ribbon Salad

Here's a delicious and creative way to serve  Halls Organic Rainbow Carrots and Turnips!

Ingredients:

  • 3-4 Halls Organic Rainbow Carrots

  • 1-2 Halls Organic Turnip

  • 1/2 cup Sweet Onions, thinly cut

  • 1/2 cup Apple Cider Vinegar

  • 1/4 cup Olive Oil

  • 1 tablespoon Sugar

  • 2 teaspoon Lemon Juice, fresh squeezed

  • 1 tablespoon Ginger, grated

  • 2 teaspoon Sesame seeds

  • 1/4 Slivered Almonds, toasted

  • Optional: For garnish Flat Leaf Parsley

Directions:

  • Using a vegetable peeler make ribbons by running along the entire length of carrots and turnips. Put in mixing bowl.

  • Add all remaining ingredients and let sit for minimum of 15 minutes to break down the fibers in the carrots and turnips, tossing every 5 minutes.

  • Plate dish with desired amount and garnish with flat leaf parsley.

  • Keep refrigerated until ready to serve.

  • Serves 4

Halls Organic Rainbow Ribbon Carrot & Turnip Salad.JPG

Strawberry, Swiss Chard Salad with Strawberry Balsamic Dressing

Delicious fulfilling Halls Organic Swiss Chard Salad. This Recipe is so satisfying and packed with rich flavors. It can be served at any gathering with complete confidence that your guest will be delightfully content and their bellies happy.  

Ingredients:

  • 1 Bunch Halls Organic Swiss Chard, rinsed, dried, discard stems, thinly cut leaves

  • 2 1/2 cups Halls Organic Strawberries, wash, remove stem, slice

  • 1/2 cup Walnuts, roughly chopped

  • 1/4 cup Halls Organic Mint, thinly cut

  • 1/2 cup Feta Cheese Crumbles

  • Fresh ground black pepper

Directions:

  • In a large bowl mix Swiss Chard, Strawberries, Mint & Walnuts.

  • Before serving drizzle on Strawberry Balsamic dressing ( see recipe below) and lightly toss.

  • Add in Feta cheese, toss lightly, reserve some feta to garnish on top.

  • Finish with fresh ground black pepper.

  • Serves 6-8

Ingredients: Strawberry Balsamic Dressing

  • 1 cup Halls Organic Strawberries, pureed

  • 1/2 cup Balsamic Vinegar

  • 1/4 cup Olive Oil

  • 2 tablespoons Honey

  • 2 Tablespoons Lemon Juice, fresh squeezed

Directions:

  • Place all ingredients in a mason jar.

  • Refrigerate until ready to mix into salad.

  • Shake well before using.

Stuffed Poblano Peppers

Love going to the local farmers market. Picked up some Poblano Peppers from Halls Organic Farm. Decided to do a little fusion recipe Mexican meets Italian! 

Ingredients:

  • 1 Pound ground Turkey or any kind of ground meat preferred.

  • 1 cup Brown Rice or Brown Rice & Lentil, Follow direction but use chicken stock instead of water, precook

  • 5-6 Poblano Peppers

  • 1 tablespoon Olive Oil

  • 1 medium Sweet Onion, coarsely cut

  • 1 cup shredded Mozzarella Cheese

  • 1 bunch cilantro or flat leaf parsley, coarsely cut

  • 2 teaspoon cumin

  • Fresh ground Black Pepper and Sea salt, to taste

  • 2 tablespoon Tomato paste

  • Parmigiano Reggiano, enough to sprinkle on top

  • For Topping: Choose Salsa , Sour cream or Marinara sauce

Directions:

  • Preheat oven 500' Prepare Poblano Peppers by placing on a baking sheet, drizzle with olive oil add pepper and salt, bake 5-8 minutes turning peppers to blister and char each side. Take out of oven and set aside to completely cool before handling. When cool wear gloves split opening by using hands and discard seeds from inside. Set aside until ready to stuff with meat mixture. Lower oven temperature to 400'

  • In a large pan on medium heat drizzle in olive oil, add onions a cook until soft.

  • Add meat, cumin, pepper, salt tomato paste cook meat until brown.

  • Remove from meat mixture from heat, put in a mixing bowl.

  • Add parsley, mozzarella,cooked brown rice more black pepper if need, mix all together.

  • Stuff peppers with meat mixture.

  • Take baking dish drizzle olive oil on bottom add peppers, sprinkle top with Parmigiano Reggianno and place in oven to bake 15-18 minutes or until top is golden brown.

  • Plate your Poblano Peppers and top with whatever you desire. Enjoy!