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Recipes

Basil Pesto

Basil Pesto

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Basil Pesto

Can be frozen and used all winter!
Course: Sauce
Author: Forrest Green Farm

Ingredients

  • 3 cups fresh basil leaves
  • ½ cup fresh parsley, chopped
  • 3 cloves of garlic (more if you like garlic)
  • 1 cup grated parmesan cheese
  • ½ cup pine nuts or pumpkin seeds
  • ⅔ cup olive oil
  • ½ tsp ground pepper
  •  pinch of salt

Instructions

  • Combine all the ingredients in a food processor and blend to desired consistency, adding more olive oil if needed.
  • Can be served on pastas, as a spread on sandwiches or crackers, or a sauce on vegetables.
Egg Cups

Egg Cups

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Egg Cups

SUPER EASY!
Course: Breakfast
Author: Forrest Green Farm

Ingredients

  • ham lunch meat sliced thick (no nitrates) or bell peppers – you want them to be able to sit on their own
  • FGF pasture raised eggs
  • feta, mozzarella or cheddar cheese
  • salt and pepper to taste
  • cherry tomatoes optional

Instructions

  • Peheat oven to 375 degrees.
  • Grease muffin tins – if you're using the ham.
  • Line each muffin slot with ham folded into a "cup". Crack an egg into the ham cup. Sometimes you can fit two eggs. Add in some cheese and a cherry tomato and then salt and pepper.
  • Bake for 15 to 20 minutes. You want the egg whites to look cooked and the yolk a little runny. Remove and serve hot.
  • For pepper cups, you just follow the above directions but place the peppers on a parchment lined cookie sheet for baking. You can usually fit two to three eggs per pepper cup and more tomatoes.

Notes

Tip: You can line each ham cup or pepper with some pesto before cracking the egg into it for extra flavor!
Chilled Cucumber Soup

Chilled Cucumber Soup

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Chilled Cucumber Soup

A super easy make a head soup. Great for traveling. Just keep well chilled in a cooler on ice.
Course: Soup
Servings: 1 half gallon canning jar
Author: Forrest Green Farm

Ingredients

  • 4 cups peeled, seeded and chopped cucumber
  • 3 cups plain yogurt
  • 1-2 cups water
  • 2 cloves garlic, chopped
  • ¼ cup fresh mint leaves, chopped
  • ¼ cup fresh dill, chopped
  • 2 tbsp honey
  • 1 tsp salt
  • 3 scallions, chopped

Instructions

  • Mix all ingredients together and mix in a blender or with an immersion blender. 
  • Chill for at least 3 hours. Keeps 2 – 3 days.
  • Garnish with dill & edible flowers and serve!

Notes

For Vitamix users: First put in the cucumbers and the garlic and scallions and mix up and then add in all the additional ingredients and mix thoroughly. This is the only way to fit it all in one batch in a vitamix.  Then pour into half gallon canning jar for storage. It is quick and easy!
Southwest Quesadillas

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! 
Old Fashioned Mac & Cheese

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. 
Hibiscus Tea Sangria

Hibiscus Tea Sangria

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Hibiscus Tea Sangria

Course: Drinks
Author: Forrest Green Farm

Ingredients

  • 6-8 cups FGF Hibiscus Tea
  • ¼-1 cup sugar (depending on how sweet you like your sangria)
  • 1 bottle red wine
  • fruit, sliced apples, strawberries, blueberries, lemons, raspberries, limes, oranges, grapes etc. 

Instructions

  • Place about a 1/2 of a packet of the dried FGF Hibiscus Tea in a french press or mason jar cover with 6-8 cups of boiling water. Let steep for 30 minutes. Strain out the tea material. While the tea is still warm mix in the sugar until it is dissolved.
  • In a large pitcher add the tea, wine and sliced fruit together. Let infuse in the the fridge for at least 2 hours. Serve over ice and enjoy! 
Wild Rice and Chorizo Soup

Wild Rice and Chorizo Soup

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Wild Rice and Chorizo Soup

Course: Soup
Author: Forrest Green Farm

Ingredients

  • 8 cups chicken bone broth
  • 1 cup Wild Rice Vegetable Soup Mix available at the Market on the Farm
  • 1 can diced tomatoes
  • 1 lb FGF Chorizo Sausage

Instructions

  • Place 1 cup of soup mix into a mesh colander and rinse with water, then let drain.
  • Combine the bone broth, tomatoes and soup mix together in a pot. Bring to a boil. Then cover and simmer 45-60 minutes. Add water as necessary. NOTE: If you are using frozen bone broth add it to the pot first and heat it until mleted then add the tomatoes and soup mix.
  • In a frying pan, brown the sausage.
  • After simmering for 45 minutes, add the sausage into the soup pot and continue to simmer until the rice/veggies are tender.
  • Serve and top with shredded cheese!
Rose Scented Geranium Pound Cake

Rose Scented Geranium Pound Cake

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Rose Scented Geranium Pound Cake

Cook Time1 hr 30 mins
Course: Dessert
Author: Forrest Green Farm

Ingredients

  • 1 cup butter, softened
  • ½ cup shortening
  • 3 cups sugar
  • 6 FGF pasture raised eggs
  • 3 cups all purpose flour
  • ½ tsp baking powder
  • ⅛ tsp salt
  • 1 cup milk
  • 1 tsp vanilla extract
  • 1 tsp lemon extract
  • ½-1 tsp rose water
  • 1 cup finely chopped rose scented geranium leaves
  • Garnish: lemon curd, lemon rind strip, scented geranium leaves, edible flowers, macerated mixed berries

Lemon Curd Topping

  • ⅔ cup sugar
  • 1 ½ tbsp butter, melted
  • 2 tsp grated lemon rind
  • 2 tbsp fresh lemon juice
  • 1 FGF pasture raised egg, slightly beaten

Instructions

  • Preheat oven to 350 degrees.
  • Beat butter and shortening at medium speed with electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time beating until the yellow yolk disappears.
  • Sift together flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat batter at a low speed just until blended after each addition. Stir in vanilla extract, lemon extract and rose water. Gently, by hand, stir in the 1 cup of scented geranium leaves into the batter. Pour batter into a greased and floured bundt pan.
  • Bake for 1 hour and 30 minutes or until toothpick comes out clean. Cool 10 to 15 minutes. Remove cake from pan and brush the Lemon Curd Topping over cake. Cool completely and then garnish with flowers and lemon peel.

Lemon Curd Topping

  • Stir together first 4 ingredients in a small, heavy saucepan; add egg stir until blended.
  • Cook mixture, stirring constantly, over low heat, 10 to 12 minutes. It will begin to bubble around the edges. Remove from heat and brush immediately over the cake. Mixture will thicken as it cools.
Pumpkin Bread

Pumpkin Bread

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Pumpkin Bread

Makes 2 loafs
Cook Time1 hr
Course: Bread
Author: Forrest Green Farm

Ingredients

  • 4 cups white flour
  • 3 cups sucanat sugar
  • 2 cups homemade pumpkin purée (2 souper cubes, defrosted) or 1 can (15oz) pumpkin
  • 1 cup olive oil
  • 1 cup water
  • 4 FGF pasture raised eggs
  • 2 tsp baking soda
  • 1½ tsp salt
  • 1 tsp baking powder
  • 1 tsp nutmeg, ground
  • 1 tsp cinnamon, ground
  • 1 tsp cloves, ground

Instructions

  • Preheat oven to 325°.
  • Mix all the ingredients together and pour into two greased and floured loaf pans.
    Bake for 1 hour.

Notes

Freezes well! 
Honey Butter Beer Bread

Honey Butter Beer Bread

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Honey Butter Beer Bread

Easy one bowl recipe!
Cook Time40 mins
Course: Bread
Author: Forrest Green Farm

Ingredients

  • 3 cups all purpose flour or einkorn flour
  • 1 tbsp baking powder
  • ¼ cup honey
  • 1 bottle beer*
  • ½ cup (1 stick) butter, cut into slices

Instructions

  • Preheat oven to 375 degrees. Grease a loaf pan with butter or cooking spray. 
  • In a bowl, combine flour, baking powder, and honey. Pour the beer in and stir until just combined (it's okay if the dough is lumpy). Spoon dough into the prepared pan and smooth out the top. Place the slices of butter evenly on the top of the dough
  • Bake for 35-40 minutes, or until the bread is slightly golden on top. Let cool for 5 minutes, slice and serve. 

Notes

* You can use light or dark beer. Each beer will change the flavor slightly, so use one you love.
🍺 Sam Adams 
🍺 Heineken 
🍺 Guinness 
🍺 Vienna Lager
🍺 Pumpkin Beer (good in the fall) 
etc….

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