Main Dish

December 28 2019

Cheesy Stuffed Shells

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Cheesy Stuffed Shells

Cook Time30 mins

Course: Main Course

Servings: 4 people

Author: Forrest Green Farm

Ingredients

• 1/2 box jumbo shells
• 1 jar your favorite tomato sauce
• 15 oz ricotta cheese
• 1 cup shredded mozzarella cheese
• 1 cup parmesan cheese
• 2 tbsp fresh basil, finely chopped
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp FGF Italian Seasoning
• salt and pepper, to taste
• 1 tbsp  FGF Dried Nettle  (optional) or 2 cups of cooked and cut finely fresh nettle leaves

Instructions

• Preheat oven to 400 degrees.
• Cook the shells according to package directions. Drain and cool on a sheet pan. Set aside.
• Mix together the ricotta, half the mozzarella, half the parmesan, basil, pasley, nettle, FGF Italian Seasoning and salt & pepper.
• Fill the shells.
• Grease a 9×13 in. baking dish. Cover the bottom of the dish with a thin layer of the red sauce. Arrange the shells (opening up), cover with the remaining sauce and sprinkle with the remaining mozzarella and parmesan.
• Cover with foil. Bake for 30 minutes or until hot and bubbly.

Notes

I often make double and triple batches and freeze a dish for later use.

December 18 2019

Southwest Quesadillas

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Southwest Quesadillas

Course: Main Course

Servings: 4 people

Author: Forrest Green Farm

Ingredients

• 4 (10-inch) flour tortillas
• 1 cup grated cheese, sharp Cheddar or Mexican blend
• 4 tbsp butter
• FGF Southwest Seasoning
• sour cream for garnish
• salsa for garnish
• guacamole for garnish

Instructions

• Lay the tortillas flat on a cookie sheet. Sprinkle some of the cheese on 1 half of each tortilla. Try not to get it too close to the edge. Then sprinkle a light dusting of FGF Southwest Seasoning on to the cheese in each tortilla. Fold the tortillas in half over the cheese to make a half-moon.
• Warm a skillet over low heat and add 1 tablespoon of the butter. Add the tortilla to the skillet and cook until it is lightly brown, about 2 minutes. Using a spatula, gently lift the edge so you can check. When 1 side is brown, turn the tortilla over and cook the other side until brown and the cheese is all gooey. Use a spatula to transfer to individual plates or a large platter.
• Repeat with remaining butter and tortillas.
• Top them with the sour cream, salsa or guacamole.

Notes

Tip: add in FGF ground beef, FGF ground chorizo or FGF shredded chicken for some extra flavor! 

December 10 2019

Old Fashioned Mac & Cheese

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Old Fashioned Mac & Cheese

Cook Time30 mins

Course: Main Course

Author: Forrest Green Farm

Ingredients

• 1 lb macaroni noodles cooked al dente and drained 
• 1 lb FGF ground beef or FGF ground italian sausage browned and drained
• ½ cup butter
• ⅓ cup flour
• 4 cups milk
• 1 tbsp salt
• ½ tsp pepper
• 2 tbsp FGF Garlic-Garlic Seasoning
• ½ small onion, diced
• 4 cups grated cheese plus a little extra for the top

Instructions

• Preheat oven to 350 degrees. 
• Cook the noodles, according the package directions, drain and set aside.
• Brown the ground meat, drain and set aside.
• Melt butter in sauce pan and add flour, stir until bubbly. 
• Add milk and stir until thickened and bubbly. Add the salt, pepper, FGF Garlic-Garlic Seasoning, onion and cheese and stir until the cheese is melted into the sauce. 
• Combine the noodles, ground meat and cheese sauce and bake in a greased 9×13 pan and sprinkle with extra cheese. Cook for 30 minutes. 

November 8 2019

Baked Herb Crusted Salmon

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Baked Herb Crusted Salmon

Total Time30 mins

Course: Main Course

Author: Forrest Green Farm

Ingredients

• 1 3 lb salmon fillet, skin on, small bones removed
• 2-3 tbsp FGF Herbs De Provence
• 2-3 tbsp butter
• salt & pepper, to taste

Instructions

• Preheat oven to 425 degrees.
• Place the butter in the bottom of a glass baking dish and place in oven. Once the butter has melted remove the dish from the oven. Tilt the dish to evenly spread out the melted butter.
• Place the salmon, skin side down, in the dish.
• Evenly coat the salmon in the FGF Herbs De Provence seasoning. Sprinkle with salt & pepper.
  
• Return the dish to the oven. After 10 minutes turn the fish over and cook for another 10-12 minutes. Bake until the fish flakes with a fork.
• Transfer fish to a platter and enjoy.

October 18 2019

Pesto Pasta

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Pesto Pasta

Course: Main Course

Author: Forrest Green Farm

Ingredients

• 1 box your favorite pasta
• 15 oz can diced tomatoes
• 3 tbsp FGF Pesto Seasoning
• 1 tbsp olive oil
• 1 cup parmesan cheese
• sprinkle of red pepper flakes optional

Instructions

• Mix the olive oil, tomatoes and FGF Pesto Seasoning together and set aside.
  
• Cook and drain the pasta.
• Combine the tomato mixture with the pasta & sprinkle with parmesan cheese. Can be served hot or cold.
  

October 18 2019

Rob’s Grilled Chicken

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Rob’s Grilled Chicken

Cook Time1 hr 15 mins

Course: Main Course

Author: Forrest Green Farm

Ingredients

• 1 whole FGF pasture raised chicken
• himalayan pink salt

Instructions

• Preheat grill to 300 degrees. 
• Sprinkle the entire chicken in himalayan pink salt and rub it in. 
• Place the chicken on its back on the grill and cook for 30 minutes. 
•  After 30 minutes, turn the chicken over and let cook for another 30-45 minutes. Cook until the chicken reaches 160 degrees on a meat thermometer. Do not cook the chicken much past 160 degrees because it is a pasture raised bird and will dry out!! 

October 17 2019

Italian Meatballs

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Italian Meatballs

Cook Time45 mins

Course: Main Course

Author: Forrest Green Farm

Ingredients

• 1 cup milk
• 1 lb FGF ground beef
• 1/2 lb FGF ground italian sausage
• 1 cup breadcrumbs
• 1 FGF pasture raised egg
• ½ cup onion, chopped
• 3 tbsp FGF Italian Seasoning
• 1 tsp salt
• 1 tsp pepper
• 1 tsp cayenne powder

Instructions

• Preheat oven to 350 degrees.
• Combine all the ingredients and mix well.
• Shape into balls and place in oven safe pan. Bake for 45 minutes.

October 16 2019

Nettle Quiche

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Nettle Quiche

Course: Breakfast, Main Course

Ingredients

• 1 pie crust
• 3 FGF pasture raised eggs beaten
• 1½ cups shredded cheese your choice
• 1½ cups milk
• 1 cup nettle leaves cooked
• 1 tbsp flour
• ¼ cup green onion or onion
• ¼ tsp salt
• ¼ tsp pepper
• ¼ tsp ground nutmeg
• ¼ tsp dried sage
• shitake mushrooms optional
• garlic optional

Instructions

• Preheat oven to 450 degrees.
• First, cook your nettles by placing some water in a pan and add the cut up nettle. Cook until wilted and somewhat tender. Strain off the water and the greens are ready to be added to the quiche. If time permits, I like to add extra flavor and medicinal benefits by taking my wilted greens and cooking them for a few minutes in a pan with olive oil, some apple cider vinegar or herb infused vinegar, adding garlic and shitake mushrooms. I then add this mixture to the quiche at the time the recipe calls for the greens.
• Prepare the single piecrust and place in pie plate and prick slightly with a fork then cover with a double layer of foil and bake at 450 degrees for 5 minutes. Remove foil and bake 5 to 7 minutes more. Remove from oven and reduce oven temperature to 325 degrees.
• Meanwhile, in a bowl stir together eggs, milk, onion, salt, pepper, nutmeg, and sage. Stir in your nettle greens mixture. 
  In another bowl, toss your cheese with the flour and gently coat the cheese with the flour. Add this to the egg mixture and mix well.
• Pour the egg mixture into the hot pastry shell. Bake in a 325 degree oven for 35- 40 minutes or until a knife inserted into the center comes out clean. Remove from oven and let sit 10 minutes before serving. The cooked quiche can also be refrigerated or frozen for later use. Just reheat in the oven for 10 minutes or until filling is warmed.

Notes

Hint from Krista: I usually make 4 quiches at a time and freeze half for later use. It is an easy way to have a quick breakfast, lunch or dinner when in a rush.

October 16 2019

Roasted Chicken

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Roasted Chicken

Course: Main Course

Ingredients

• 1 pasture raised whole chicken
• 1 onion peeled and quartered
• 1/2 lemon
• some of your favorite fresh herbs rosemary, thyme, sage optional
• 1-2 garlic cloves optional
• 1-2 tbsp FGF Poultry Seasoning
• butter or olive oil

Instructions

• Preheat oven to 450 degrees.

  Rinse chicken and pat it dry.

  Stuff the open cavity of the bird with a peeled and quartered onion, half a lemon, some of your favorite herbs such as rosemary, thyme, garlic cloves, and/or sage (this is optional but will add great flavor to your chicken).

  Completely rub down all the skin of the chicken with room tempature butter or olive oil. You can even gently slit the skin from the breast and rub butter or oil under the skin. For added flavor top the buttered chicken with some extra salt and pepper and Forrest Green Farm Poultry Seasoning.

  Place the chicken breast-side up on a roasting rack in a roasting pan. (If you don’t have a roasting rack it is ok to just place in a roasting pan). You can cook this as is or add some potatoes and carrots around the chicken. We usually layer the bottom with veggies and place the chicken on top of the veggies instead of a rack.

  Cook for only 15 minutes on 450 degrees and then lower the temperature to 350 degrees. Continuing baking for 60 to 90 minutes depending on the size of your bird.

  Insert a thermometer into the thickest part of the thigh and it is ready when it reads 170 degrees and the skin is browned. Do not over cook as this is a pastured animal and can become dry if cooked too long. However, the meat should not be pink inside when you slice it either. If you do not have a meat thermometer, you can test by pulling the leg and it should be loose.

  When you think it is done cooking, remove the pan from the oven and let the bird rest for 15 minutes prior to slicing. Discard the contents from the cavity, carve and enjoy.

 

 

October 16 2019

Herbs de Provence Roasted Chicken and Potatoes

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Herbs de Provence Roasted Chicken and Potatoes

Cook Time50 mins

Course: Main Course

Ingredients

• 2 tbsp red wine vinegar
• 2 tsbp olive oil
• 1 tbsp FGF Herbs de Provence
• 1 tsp dry mustard powder or dijon mustard
• 1/2 tsp sea salt
• 1/2 tsp black pepper
• 4 cloves garlic peeled and crushed
• 3-4 large, potatoes peeled and thinly sliced
• 1 lemon cut into thick slices
• 2 lbs FGF pasture raised chicken thighs, breasts, legs, wings or any combination

Instructions

• Preheat oven to 375 degrees.
• For the vinaigrette, whisk together red wine vinegar, 1-1/2 tbsp of oilive oil, mustard, salt & pepper and FGF Herbs de Provence.
• Spread 1/2 tbsp. of olive oil over bottom of a 9x13in casserole dish or cast irion pan. Start layering the pan with thinly sliced potatoes and and sprinkle each layer with saly & pepper. Place the chicken on top of the potatoes. Add crushed garlic and lemon slives around the chicken. Pour the vinaigrette over the entire dish.
• Bake uncovered for 50 minutes or until the chicken is brown and cooked through.