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Sous Vide Recipes

cleaning artichokes

Under vacuum. This modern trend of cooking sous vide is a literal translation of the French phrase, under vacuum. Using a tool called an immersion circulator, foods are cooked in a controlled low oxygen environment at a lower temperature for a longer period of time. This method of cooking allows sensitive items like eggs, sauces, fish, meat, and much more to cook at a slower rate. Proteins bind, fats melt slowly and render, fish maintains moisture and flakiness, and meat evenly cooks to desired temperatures. Cooking is a series of controlled chemical reactions that we put together into something delicious and beautiful. Experience a variety of textures, a depth of marinated flavor, and a scientific approach to food preparation.

Eggs: Sous Vide

Chef Leah Burback
These eggs are cooked with the sous vide method to reach the most indulgent textured egg yolk and a white that is cooked yet soft and supple. These eggs are great for benedicts, ramen, pasta, soup, and so much more.
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Prep Time 2 minutes
Cook Time 1 hour 30 minutes

Equipment

  • immersion circulator
  • water bath stock pot or heat proof plastic tub
  • heat protected surface

Ingredients
  

  • fresh eggs check for cracks, shell impurities, or thin spots. Farm fresh is best!
  • warm water
  • salt
  • baking soda

Instructions
 

  • Fill a water bath with warm water to the required level for your immersion circulator. Place the bath on a heat-protected surface, affix the immersion circulator in the bath, set temperature to 145°F.
  • Make sure you preheat the water before adding the eggs.
  • Add in a pinch of salt and baking soda with the eggs once preheated.
  • Cook eggs for 60-90 minutes at 145°F until it reaches your desired consistency.
  • Crack the egg over a slotted spoon or strainer to remove the thin outer white. Place the egg gently in soup or over potato hash. The heat from the soup or hollandaise will firm up the inner white just lightly to provide texture.
  • Enjoy the velvety jammy texture of perfectly cooked eggs.

Notes

learn more about sous vide egg cookery 
https://www.seriouseats.com/sous-vide-101-all-about-eggs

Sous Vide Egg Bites

Chef Leah Hays
waterbath eggs that have a silky texture, a great make ahead for those busy morning breakfasts or brinners.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 1 hour
Total Time 1 hour 35 minutes
Course Appetizer, Breakfast, Side Dish, Snack
Cuisine American, French
Servings 6 x8 oz egg cups

Equipment

  • sous vide waterbath setup with immersion circulator

Ingredients
  

  • 1 dozen eggs farm fresh are best
  • ⅓ cup plain greek yogurt whole milk preferred
  • 3 cloves garlic
  • ¼ cup your favorite toppings see notes for flavor combination ideas

Instructions
 

  • Preheat waterbath for sous vide to 185°F.
  • Prepare 8 oz wide mouth jars by oiling the inside, sanitizing the lids and rings.
  • Layer in your favorite toppings, no higher than the ring line.
  • Blend eggs, yogurt, seasoning, and garlic until smooth and a bit bubbly.
  • Pour egg mixture in each jar up to the ring line.
  • Wipe each jar top with a vinegar dampened towel to remove any oil or egg yolk. This will keep the water out of your jars and allow the lid to seal
  • Affix the lids and rings to all jars and insert into waterbath, once heated, for 25 minutes.
  • Remove jars from waterbath and allow to return to room temperature before chilling with the lid off in the fridge. Once completely cooled, reaffix the lids and rings and save for a quick bite.
  • Re heat from 12 minutes in the oven at 400°F or in the waterbath at 190°F for 15-20 minutes.

Notes

Try flavor combinations like:
Roasted Zucchini and Red Pepper
Roasted Broccoli, Green Onion and Cheddar
Bacon, roasted summer squash, sweet corn and salsa verde with pepperjack
Sausage and Potato hash with Swiss
Spinach Artichoke with Parmesan
Consider using this to use up leftover sides or veggies from a dinner or the last remaining half of a vegetable you didn’t need for a recipe.
Keyword 30 minute recipe, hearty vegetable, make ahead, penny saving, sous vide, thrifty, zero waste
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Artichokes with Hollandaise

Chef Leah Burback
Whole fresh artichokes steamed with rich zingy hollandaise sauce. Try this classic fun appetizer as a date night experience!
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Appetizer, sauce, Side Dish
Cuisine American, French
Servings 4 people

Equipment

  • blender

Ingredients
  

Hollandaise

  • 10 Tbsp unsalted butter if using salted butter, skip the added salt
  • 3 each egg yolks see how to separate eggs
  • 1 Tbsp lemon juice
  • ½ tsp salt
  • ⅛ tsp cayenne optional

Artichokes

  • 2 each Fresh artichokes look for bright colors and heavy feel
  • 2 slices Lemon
  • 2 each Bay leaf
  • 2 each Garlic cloves

Instructions
 

Hollandaise Sauce

  • Melt the butter on low in a small pot. Try not to let it boil—you want the moisture in the butter to remain there and not steam away.
  • Add the egg yolks, lemon juice, salt and cayenne into your blender. Blend the egg yolk mixture at a medium to medium high speed until it lightens in color, about 20-30 seconds.
  • Once the yolks have lightened in color, turn the blender down to its lowest setting (if you only have one speed on your blender it will still work), and drizzle in the hot melted butter slowly, while the blender is going. Continue to blend for another couple seconds after the butter is all incorporated. Take care not to blend too high or too long to over thicken.
  • Turn off the blender and taste the sauce. It should be buttery, lemony and just lightly salty. If needed, you can add a little lemon juice or salt to taste.
  • If you want a thinner consistency, add a little warm water. Pulse briefly to incorporate the ingredients one more time.
  • Store until needed in a warm spot and use within an hour or so. Store any unused in an airtight container. Warm over a double boiler and blend on low until smooth once more.

Steamed Artichokes

  • With a pair of kitchen scissors, snip off the tips of the artichoke leaves, they're sharp. With a super-sharp, heavy-duty knife, lop off the top of the artichoke – about 3/4 of an inch worth and cut off the stem at just below the base of the artichoke so that it will sit flat. Remove the bottom row of leaves. Rinse well under cold water.
    cleaning artichokes
  • Fill a large pot with about two inches of water and set in the artichokes, bottom side down. Optional: add a bay leaf, a slice of lemon, and/or a garlic clove. Set on the stove and bring to a boil over high heat, then reduce the temperature on the water to medium, reducing it to a simmer.
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  • Cover and steam the artichokes for about 30-40 minutes, until tender. You can check for doneness by inserting the tip of a knife into the bottom (if it goes in with only a little resistance they're done) or by pulling off a tester leaf (it should come off easily). Remove from water, allow to cool a bit, and serve with warm hollandaise or garlic herb butter.
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Keyword artichokes, date night, hollandaise, mother sauce, steamed, tasting dinner, valentine’s day menu
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Sous Vide Beef Tenderloin

Leah Burback
a simple method to infuse more flavor and fat into a lean but delicious piece of meat.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Sear and Rest Time 30 minutes
Total Time 3 hours 15 minutes
Course Main Course
Cuisine American, French, sous vide
Servings 2 people

Equipment

  • immersion circulator(sous vide setup)
  • Cooking bag (vacuum, silicone, or otherwise sous vide approved bag.)
  • saute pan or grill pan for searing
  • tongs
  • basting spoon

Ingredients
  

  • 2 ea beef tenderloin
  • 6 Tbsp butter or coconut oil, beef fat, or bacon fat
  • 6 cloves garlic, smashed
  • 2 sprigs fresh herbs try rosemary, thyme, sage, basil, oregano
  • salt and peppercorn medley try an applewood smoked sea salt for a smoky indoor flavor without the grill.

Instructions
 

  • Preheat the sous vide (immersion circulator) waterbath to 125°F for Rare- Medium Rare. 133°F for Medium. 140°F Medium Well. 149°F for Well Done.
  • Portion clean, trimmed beef tenderloin into 3 inch tall portions. Tie with cotton butchers twine to hold the round medallion shape while cooking.
  • Season Beef with salt and pepper on all sides.
  • Place tenderloin and all other ingredients in a vacuum bag of your choice, remove most of the air from the bag.
  • Place sealed bag in waterbath, double checking for water leaks, and cook for 2 hours and 30 minutes.
  • Heat a cast iron saute pan or grill to a medium high heat. If doing so indoors on a stove, be sure to use a hood vent to not smoke out the house. Add a small amount of high heat oil to the pan, once heated just before searing.
  • Remove the tenderloin from the bag, careful to reserve the aromatics, butter and juices inside. Sear beef on two flat sides until deep golden brown and carmelized.
  • If searing in a sauté pan, add reserved juices and allow milk solids in the butter to brown. Baste meat by spooning buttery juices over the medallions until moistened.
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  • Remove meat and crispy garlic cloves from the pan, cut twine to remove from meat, and let rest for 15 minutes covered in foil.
  • Slice, sprinkle with salt, and serve with your favorite seasonal vegetable sides and include the carmelized garlic for sweet punch of flavor.

Notes

Consider adding other seasonal flavors or spice this up with chile flakes. A great south american alternative cooking marinade would be a chimichurri sauce. 
Try pairing with sides like roasted root vegetable medley, fresh seasonal salads, or your favorite warm grains. 
Keyword aromatic, beef, butter, fresh herbs, reverse sear, sous vide
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Asian Veggie Namkeen Recipes

Lettuce Wraps

Namkeen is an Urdu word for a savory or salty light meal or tidbit. Nibble your way through more veggies! These recipes use some of the most well-known vegetables in the fridge, in a different way. Use simple techniques to really bring the flavor out of leftover shredded cabbage, carrots, green onions, cauliflower and so much more.

Yachaejeon or Pajeon (Korean Vegetable Pancake)

Use the medley of vegetables that are ready in the spring to make a delicious side dish, snack, or lunch. These hearty pancakes will soon become a favorite quick recipe.
Print Recipe
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Course Appetizer, Lunch, Side Dish, Snack, tasting dinner
Cuisine American, Asian, Korean
Servings 4 servings

Equipment

  • griddle or saute pan

Ingredients
  

  • ½ cup all-purpose flour try red spring, einkorn, or white sonora
  • ½ cup potato starch or 1/4 cup each white rice flour and cornstarch
  • ¾ tsp salt and to taste
  • ½ tsp baking powder
  • ¾ cup ice water
  • 1 each large egg
  • ¼ cup finely chopped kimchi or sauerkraut
  • 4 cups finely chopped or grated spring veggies carrots, cabbage, radish, onion, kale, bell pepper, leeks, or any combination
  • 4 Green Onions cut into 2-inch-long sections and thinly sliced lengthwise
  • 2 Tbsp Coconut or Sesame oil plus more as needed

FOR THE DIPPING SAUCE:

  • 3 Tbsp soy sauce also try liquid aminos or coco aminos
  • 2 tsp rice wine vinegar
  • 1 tsp finely grated fresh ginger or garlic
  • ½ tsp sesame oil
  • 1 Pinch granulated sugar or drizzle of honey

Instructions
 

Pancake Batter

  • In a large bowl, whisk together flour, starch, salt and baking powder.
  • Combine water, egg, and kimchi. Whisk the kimchi mixture into the flour mixture, and whisk until smooth.
  • Fold in vegetables and about ¾ of the Green Onions. (Save the rest for garnish.)
  • In a large nonstick griddle to medium heat, heat 2 tablespoons of oil.
    Scoop 2 oz portions of batter onto the skillet, as many as will fit while not touching, flatten, and fry until dark golden on the bottom, about 2 to 3 minutes.
  • Flip and continue to fry until the other side is browned, 2 to 3 minutes. Transfer to a paper towel-lined plate and sprinkle with a little more salt. Continue with remaining batter.

Dipping Sauce

  • In a small bowl, stir together soy sauce, vinegar, ginger or garlic (if using), sesame oil, and sugar. Sprinkle sliced green onions over pancakes, and serve with dipping sauce on the side.

Notes

adapted from https://cooking.nytimes.com/recipes/1020550-vegetable-pajeon-korean-scallion-pancakes-with-vegetables
Keyword appetizer, aromatic, cabbage, carrots, hearty vegetable, onion, pancake, sauce
Lettuce Wraps

Asian Lettuce Wraps

Chef Leah Burback
A traditional meat and veggie combination seasoned with soy, oyster, and fish sauces.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Appetizer, Side Dish
Cuisine Thai
Servings 12 wraps

Ingredients
  

  • ½ lb your choice of meat diced chicken, ground beef, ground turkey, ground wild game
  • 3 cups cauliflower, riced
  • 1 cup broccoli stalks, grated
  • 1 cup carrots, diced
  • 1 cup cabbage, diced red, chinese, or bok choy
  • 1 Tbsp fresh ginger, minced
  • 3 cloves garlic, rough chopped
  • 2 Tbsp fish sauce
  • 1 oz oyster sauce
  • 1 oz soy sauce
  • 2 Tbsp chili garlic sauce i.e. sambal, sriracha,
  • 1 oz rice vinegar
  • 1 oz mirin (rice cooking wine)
  • 1 Tbsp cornstarch
  • 4 each green onions, sliced white and green
  • to taste salt and pepper
  • 1 head Bibb or buttercrunch living lettuce
  • as desired radish or spicy salad microgreens

Instructions
 

Veggie and Meat Filling

  • Brown your meat of choice in a large saucepan, season lightly with salt and pepper to start infusing flavor. Once cooked through, reserve to let cool on the side.
  • Saute the cauliflower and broccoli until softened, add in carrots and cabbage until slightly carmelized. Add in ginger, garlic and saute until nice and aromatic. Season slightly with salt and pepper.
  • In a small container combine all the sauce liquids and cornstarch, mix well.
  • Fold in the browned meat to the veggie mixture and add the sauce on medium low heat.
    Taste check when bubbly and thickened, stirring frequently. Taste check for seasoning and reserve for service.

Wrap Assembly

  • For family style service wash and seperate bibb lettuce leaves and place on the table next to the filling with a serving spoon. Each wrap should hold about ¼-⅓ cup of filling and additional toppings.

Notes

Consider serving with Microgreens, sliced radishes, water chestnuts, crushed peanuts or sunflower seeds, pickled vegetables, or fermented hot sauces.
If you are looking for a more traditional thai flavor, consider adding a couple Tbsp of tamarind paste, this adds a unique sour and sweet flavor. This is specific to thai or hispanic foods.
Keyword appetizer, lettuce wraps
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Pickled Radishes and Leeks

Chef Leah Burback
Pickle bright colored radishes and get a lighter onion flavor with strips of leeks. Use as a topping for tacos, rice bowls, or cheese plate.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Course condiment, garnish, Salad, Snack, tasting dinner
Cuisine American, Asian, Latin American
Servings 4 cups

Equipment

  • mandolin (slicer)

Ingredients
  

  • 2 bunches radishes breakfast, daikon, watermelon radishes or a combination
  • 1 whole leek Trim the dark green leaves and root end and reserve for leftovers stock!
  • 1 quart purified water
  • 1 Tbsp sea salt
  • 1 tsp sugar or honey

Instructions
 

  • Slice radishes and leeks into wheel shapes of even thickness. Wash in cold water well in ensure no grit remains.
  • Heat half of the water and add salt and sweetener of choice to dissolve fully. Add in remaining cold water to reduce temperature.
  • Pack veggies into one quart jar. cover with brine, weight down veggies to keep submersed if necessary. Cover with airlock lid or open once per day over the next several days.
  • Ferment for 7-10 days until the color starts to noticeably change. Test for texture and flavor, make sure the brine keeps the veggies covered during fermenting.
  • Quick Pickle Method: Heat 3/4 water until boiling, add in salt and sweetener, and 1/2 cup apple cider vinegar. Pour over veggies and let sit until room temperature, serve immediately or cool completely with lid off, use within two weeks.
Keyword 30 minute recipe, condiments, fermentables, garnish, penny saving, pickles, thrifty
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Gnocchi, Meatballs, and Pesto

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Try this homemade pasta made from all local ingredients! Use potatoes, farm-fresh eggs, and your choice of flour to create delicious fluffy pillows. Toss these pillows in rich herbaceous pesto made with WY-grown pumpkin or sunflower seeds and pair them with an unctuous meatball for a complete indulgent meal.

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Potato Gnocchi

Chef Leah Burback
Fluffy pasta pillows made with baked mashed potatoes!
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Prep Time 30 minutes
Cook Time 1 hour
Resting Time 1 hour
Total Time 2 hours 30 minutes
Course Appetizer, Main Course, Side Dish
Cuisine American, Italian
Servings 4 people

Equipment

  • kitchen scale
  • spider strainer or colander

Ingredients
  

  • 500 g Potato
  • 50 g unsalted butter
  • 10 g salt
  • 4 each egg yolks
  • 125 g flour try WHG White Sonora or GF Harvest Oat Flour for GF

Instructions
 

  • Bake potatoes, skin-on, oiled salt and peppered, pricked with a fork at 350F for 45 min -1 hr. remove from oven once inserted knife, removes cleanly. Cover in foil and let cool just enough to handle. Peel potatoes and add to stand mixer immediately, still warm is important.
  • Add butter and salt to warm peeled potatoes and mash together with stand mixer or preferred mashing method, this should to too hot to do by hand.
  • Once well blended and without chunks, add in egg yolks and mix until together without stripes. (If you wish to premake and save, wrap this mixture and store in an airtight wrap or vaccuum bag in the fridge or freezer until ready to make.)
  • When mixture is cool to the touch, add in flour and knead until it forms a soft bouncy cohesive dough.
  • Wrap in plastic and rest in the fridge for at least one hour.
  • Remove from fridge and flour the dough, well. Split into four sections and roll out each section into ¾" cylinders. Cut into ½" pieces and flour well.
  • Cook in salted boiling water in handful sized batches, stirring frequently until the pasta floats to the surface. Strain out and toss in melted butter/oil, or sauce and serve immediately.
  • Save extra portions tossed in oil and chilled. Saute your favorite veggies and greens in garlic butter, add gnocchi until lightly browned to reheat. try tossing in Squash Sauce, Zero Waste Greens Pesto, or a Fall Vegetable Ragout.
Keyword appetizer, pasta, peasant dish, penny saving, potato, thrifty
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Pork Meatballs

Chef Leah Burback
Simple Italian-style meatballs that pair with your favorite sauce as an appetizer or main dish.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Appetizer, Lunch, Main Course
Cuisine American, Italian
Servings 6 people

Equipment

  • portion scoop
  • oven, grill, or smoker

Ingredients
  

  • 3 lb Ground Pork also try pork sausage and adjust seasoning accordingly
  • ½ each Onion, small diced
  • 4 each Garlic Cloves, smashed & rough chopped
  • 2 each whole eggs
  • ½ cup rolled oats
  • 2 Tbsp Ground Fennel
  • 2 Tbsp Italian Seasoning
  • 1 Tbsp red pepper flakes adjust to your spice preference
  • 2 Tbsp salt consider adding a smoked salt if baking.
  • 1 Tbsp crackd black pepper

Instructions
 

  • Mix together all ingredients by hand just until blended well. Do not use a mixer or food processor as this will change the fat and protein structure of the meat.
  • Cover and chill for 15 minutes.
  • Portion into 2 oz sized spheres and place on a lightly greased tray.
  • Sear on the grill or in a saute pan if desired. Bake or smoke at 350 for 20 minutes until just done all the way through. Take care not to overcook as the meatball will dry out.
  • Serve with your favorite sauce and Italian-style starch as an entree.
Keyword 30 minute recipe, appetizer, eggs, Sausage
Pesto

Zero Waste Greens Pesto

Chef Leah Hays
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Course Appetizer, condiment, garnish, sauce
Cuisine American, Italian
Servings 1 quart

Equipment

  • blender or mortar and pestle

Ingredients
  

  • 2 gallon bags of cleaned destemmed Carrot Tops Kale, Broccoli Greens (Any combination)
  • 4 cups Arugula
  • 2 cups Basil leaves
  • 1 cup Parsley leaves
  • ¾ cup Sunflower butter or 1/3 cup pumpkin seeds
  • 2-3 T Garlic cloves smashed
  • 2 T Lemon juice or apple cider vinegar
  • 2 T Honey or agave
  • 2 cups Olive oil
  • to taste Salt and black pepper
  • ½ cup Parmesan Cheese Optional:

Instructions
 

  • Tougher greens (carrot tops, kale, broccoli…) need to be placed in a strainer and boiled in salted water for 3-5 minutes and chilled in an ice water bath immediately. Remove once cool directly into a blender or food processor.
  • Add all other ingredients except Olive oil (and cheese if adding). For pesto with a chunky texture, pulse mixture while gradually adding oil ¼ cup at a time until combined. For a smooth texture add ½ cup of oil and turn on blender or immersion blender and drizzle remaining oil slowly to emulsify.
  • If adding, fold in shredded cheese and pulse to desired consistency. Add 1 T salt and pepper and allow to meld for 5 minutes.
  • Taste check and add salt and pepper as needed. Also check the balance of sweetness, acidity, and mouthfeel of the oil with the texture.
  • Store up to 3 weeks in refrigerator or water bath can and seal for 10 minutes for shelf stable storage up to 1 year(without dairy products or nut oils)

Notes

Swirl with mascarpone cheese and serve with toasted baguette as an appetizer.
Toss with fresh cooked pasta and add a small amount of pasta cooking water.
Use as a pizza sauce with fresh cherry tomatoes and a fresh mozzarella.
Toss salad greens for a lovely salad.
Marinade chicken or steak before grilling.
Keyword 30 minute recipe, aromatic, dips for chips, fresh herbs, garlic, greens, pasta sauce, penny saving, salad greens, zero waste
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A Menu for Your Spring

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Garden Slaw

Chef Leah Burback
Mix and match seasonal produce with your favorite dressings and additional toppings
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Prep Time 15 minutes
Marinating Time 1 hour
Total Time 1 hour 15 minutes
Course garnish, Lunch, Salad, Side Dish
Cuisine American, Comfort Food, Southern Soul

Ingredients
  

Slaw Mixture

  • 2 cups Cabbage thinly sliced red or green
  • 1 cup Carrots, shredded or julienned
  • ½ cup sweet onion, thinly sliced
  • 1 cup combined seasonal toppings

See Seasonal Notes for dressing options

  • 1 cup dressing of choice
  • as needed salt and pepper

Instructions
 

  • Combine Slaw ingredients and dressing in a large mixing bowl. Reserve crunchy topping like nuts or toasted seeds until ready to serve.
  • Toss evenly and season well with salt and pepper. Let marinate for at least one hour before service, no more than 2 days.
  • Top with crunchy toppings in a favoirte serving bowl and enjoy the flavors of the season.

Notes

Seasonal Topping Options
Spring: Chopped Snap Peas, Diced Roasted Beets, Blanched Cut Asparagus, Sliced Toasted Sunflower Seeds (Pair with a Creamy Walnut Dressing)
Summer: Roasted Corn Kernels, Diced Bell Peppers, Halved Cherry Tomatoes (Pair with a Green Goddess Dressing)
Fall: Dried Cranberries, Diced Tart Apples, Broccoli and Cauliflower, Toasted Pumpkin Seeds (Pair with a Herb Dressing)
Winter: Orange segments, Pomegranates, Sliced almonds, Radish slices, Pickled Red Onions (Pair with a Mustard Vinaigrette)
Keyword 30 minute recipe, apple, cabbage, carrots, chopped salad, eat the rainbow, from the garden, fruit, garnish, salad
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Beet Lemon Hummus

Chef Leah Burback
Try this fun colored bright and sweet version of a traditional dip.
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Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Course Appetizer, condiment, garnish, sauce
Cuisine American, Indian, Mediterranean
Servings 3 cups

Equipment

  • food processor
  • blender
  • zester

Ingredients
  

  • ½ lb fresh beetroot scrub, destem, remove taproot
  • 2 cups garbanzo beans aka chickpeas cooked and drained or see instructions for dried
  • 2 each lemons zested and juiced
  • ½ cup olive oil avocado, sunflower, or infused oil option
  • 1 Tbsp garlic crushed
  • to taste salt and black pepper to taste
  • ¼ cup Tahini sesame paste also try sunflower seed butter or paste of pumpkin seeds

Instructions
 

Dried Beans Option

  • Soak ¾ cup of dried beans in fresh cool water overnight. Drain then Rinse and pressure cook with correct ratio of water or low sodium stock until tender. DO NOT SALT BEANS WHILE COOKING. This hardens the outer membrane and takes them much longer to cook.

Cooked Beans Option

  • Preheat oven to 350°F. Scrub Beetroot clean. Place on a square of foil, drizzle with a small amount of oil and sprinkle with salt. Enclose beet entirely in foil and bake for 40 min. or until cooked through, easily pricked with a paring knife.
  • Let beet cool slightly then the beet skin should slide off the cooked root with little to no effort, some roots may still need a peeler to assist. Cut into 1" pieces and reserve.
  • Place 1 cup of cooked beets and all other ingredients but the oil in a food processor or appropriate immersion blender cup. Pulse until ingredients start to soften and drizzle in olive oil until a smooth even texture has formed.
  • Adjust seasoning to taste, chill, and let meld for at least 30 minutes before serving. Garnish with lemon peel, olive oil, and remaining cooked beets.
  • Serve with your favorite crudite vegetables, chips, or as a sandwich spread.

Notes

Try using local beans like Romano, European Soldier, Indian Woman, or so many other varieties to EatWy Hummus!
Keyword appetizer, beet lemon, beetroot, beets, hummus
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Beet Deviled Eggs

Chef Leah Burback
Use leftover soft beets and eggs that have been on the shelf longer than others to create a red-pink bright addition to your spring festivities.
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Prep Time 15 minutes
Cook Time 20 minutes
Soaking Time 40 minutes
Total Time 1 hour 15 minutes
Course Appetizer, Breakfast, garnish, Side Dish, Snack
Cuisine American, Peasant, sous vide

Equipment

  • stovetop burner or sous vide(immersion circulator
  • whisk and bowl
  • piping bag or spoon for assembly

Ingredients
  

  • 12 each eggs

Beet Brine

  • 2 cups beet juice
  • 1 cups apple cider vinegar
  • 1 cup white vinegar
  • 2 cups purified water
  • ½ cup honey
  • 4 tsp. kosher salt
  • 3 whole cloves
  • ½ cinnamon stick

Deviled Filling:

  • Cooked yolks from eggs.
  • 3 Tbsp mayonnaise
  • 2 Tbsp yellow mustard
  • Smoked Paprika or other garnish

Instructions
 

  • Stovetop method: 1. Place eggs in a saucepot with room temperature water just to cover. Bring up to a boil for 2 minutes, remove from the heat, cover, and let sit in the water for 10 minutes.
  • Sous Vide Method: 1. Set waterbath temperature to 194F. Place room temperature eggs carefully into water only once the temperature is reached. Cook for 20 minutes and remove to an ice bath to cool completely.
  • Beet Brine: Combine beet juice, vinegars, water, honey, salt, cloves, and cinnamon in a small saucepan bring up to a boil to dissolve everything together. Remove from heat and pour into a container to cool completely.
  • Carefully drain and peel eggs under cold water. Place in cooled beet mixture and let set, can store for up to a month, color and pickling seeps through in 1 full week.
  • Cut eggs in half lengthwise, seperate the whites and yolks, place the whites back into the beet liquid until ready to serve, place the yolks in a small bowl to mix.
  • With a whisk mix yolks with mayo and mustard until smooth. If texture is too thick add a splash of beet mixture.
  • Spoon or pipe mixture into the egg whites when ready to serve and sprinkle with paprika, and add a bit of spice with a slice of fresh jalapeno or simple with chives.
Keyword appetizer, beetroot, beets, eat the rainbow, egg yolk, make ahead, penny saving, thrifty
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Carrot Cake

Chef Leah Burback
Use some of your carrot kraut for something sweet! Try this spicy cake recipe while using preserved produce.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling time 30 minutes
Total Time 1 hour 25 minutes
Course Breakfast, Dessert
Cuisine American, Eastern European

Ingredients
  

  • 2 cups flour substitute oat or almond flour and add 1 Tbsp ground flax as well
  • 2 tsp each baking powder and soda
  • ½ tsp. salt
  • 1 tsp. ground cinnamon
  • ½ tsp ground nutmeg
  • 1 tsp. ground ginger
  • ¼ tsp ground allspice
  • 1 ½ cups sugar
  • 4 each large eggs
  • 1 ¼ cup ghee (clarified butter) or coconut oil
  • 3 cups Carrot Kraut see seperate recipe
  • ½ cup walnuts or pecans try sunflower or pumpkin seeds
  • ½ cup dried cranberries or raisins or golden raisins or currants

Instructions
 

  • Preheat oven to 350F.
  • Butter and lightly flour two 10 ” rounds or one 9×13 rectangle.
  • Sift the dry ingredients together into a medium bowl.
  • In a seperate large bowl whisk together sugar, eggs, melted/cooled ghee or oil, and zest. Stir in carrot kraut.
  • Using a rubber spatula, fold the dry ingredients into the wet ingredients, until combined.
  • Finally, add the nuts and dried fruit. Pour the batter into the prepared pans.
  • Bake until a toothpick inserted in the center or the cake comes out clean, usually 30-40 minutes.
  • The center of the cake should look similar to the edges and just begin to crack, remove from the oven to preserve moistness.

Notes

Decorate with your favorite cream cheese icing recipe or with a simple glaze and candied orange peel.
Keyword carrot kraut, carrots, eat the rainbow, fermentables, secret veggies, thrifty
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Your St. Patrick’s Menu

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Try some Celtic-American favorites for this cheery March holiday! Learn about a bit of the history that brings this food meaning.

We have included some of our favorite recipes for a braised dish of Coddle, Irish Brown Bread, and Cottage Pie with Colcannon. Coddle in the Dublin style is a sausage, bacon, root vegetable, and cabbage slow braise that can be made ahead of time to enjoy after a hard day’s work. Brown bread is a lightly sweet molasses quick bread to help absorb all the rich broth or sauce from any good comfort food. Cottage Pie or Shepherd’s Pie is the most well-known Celtic style recipe that has been used and adapted by farmers, ranchers, shepherds of all kinds. The name of the pie is traditionally based on the meat protein used and who tends to these animals during the harsh March weather.

May you share these recipes with those you care about and send them out into the world with blessings of a warm hearth, a satisfied stomach, and nutrients to fuel their springtime travels.

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Dublin Coddle

Chef Leah Burback
Slow cooked irish braise with potatoes, cabbage, bacon/sausage, and onions. A nice one pot recipe to warm you and your family on the coldest early spring nights.
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Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Assembly 5 minutes
Total Time 2 hours 5 minutes
Course Main Course, Soup, Stew
Cuisine American, Celtic, Irish, Peasant
Servings 6 people

Equipment

  • dutch oven or oven safe soup pot with lid

Ingredients
  

  • 10 strips Applewood smoked bacon cut into 1-inch pieces thick-cut about ½-¾ lb.
  • 1 ¾ pound about 5 quality pork sausages
  • 4 each small yellow onions sliced
  • 1 cup cabbage cut into 2" squares
  • 1 cup carrots large dice
  • 3 lb. russet potatoes roughly peeled and diced into large bite-size pieces
  • 2 Tbsp fresh parsley minced
  • to taste kosher salt and black pepper
  • 2 cups chicken stock low-sodium

Instructions
 

  • Preheat oven to 300 degrees.
  • Place bacon into a 5-quart Dutch oven and heat over medium to medium-low until cooked and crispy, about 18-20 minutes. Using a slotted spoon, transfer the bacon to a paper towel lined plate.
  • Sear sausages for 3 to 4 minutes on both sides. Transfer to a cutting board and slice into thirds.
  • Remove the pot from the burner and layer, onions with a pinch of salt and parsley, bacon, sausages, more parsley, potatoes, cabbage, carrots, and then a few pinches of both salt and pepper and the remaining minced parsley.
  • Pour stock over top, cover and place back onto burner. Bring liquid up to a boil before covering and transferring pot to preheated oven for 1 hour and 30 minutes or until the potatoes are fork tender. Adjust seasoning to taste.
  • Remove and ladle into bowls with a little of the broth and serve immediately with sourdough or brown bread.
Keyword bacon, braising, cabbage, Dublin, potato, Sausage, Slow Cooked, Stew
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Irish Brown Bread

Chef Leah Burback
Try a traditional recipe with Wyoming grains from Wyoming Heritage Grains and GF Harvest.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Bread, Side Dish
Cuisine American, Celtic, Irish, Peasant
Servings 1 loaf

Ingredients
  

  • 2 cups Red Spring Flour Wyoming Heritage Grains
  • 2 cups Gazelle Rye Flour Wyoming Heritage Grains
  • 1 ½ tsp salt
  • ½ cup Rolled Oats GF Harvest
  • 1 tsp baking soda
  • 1 ¾ cups buttermilk
  • 2 Tbsp molasses

Instructions
 

  • Preheat oven to 450°F.
  • In a large bowl combine the dry ingredients: both flours, oats, salt and baking soda. Mix thoroughly all the dry ingredients.
  • Whisk buttermilk and molasses. Make a well in the center of the dry ingredients. Pour in the buttermilk mixture.
  • Using a fork or spatula, stir gradually until combined.
  • With floured hands, knead into a ball.
  • Shape the dough into a circle and place on a lined baking sheet. Press flat to about 2 inches thick. It will form a round loaf about 8 inches in diameter.
  • With a sharp knife cut a deep cross on top of the ball.
  • Bake in the preheated oven for 15 minutes at 450°F. Reduce the heat to 400°F then bake for an additional 20-25 minutes or until the bottom of the bread sounds hollow when tapped.
Keyword ancient grains, baked, bread, oats, quick bread
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Cottage Pie with Colcannon

Chef Leah Burback
A combination of two traditional irish recipes. Try ground lamb for the shepherd's pie variation!
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Prep Time 15 minutes
Cook Time 45 minutes
Assembly & Layering 10 minutes
Total Time 1 hour 10 minutes
Course Main Course, Side Dish
Cuisine American, Celtic, Irish, Peasant
Servings 1 9×13 casserole dish

Ingredients
  

Cottage Pie Meat Filling

  • 1½ pounds ground beef, lean ground lamb (shepherd's) or venison (hunter's)
  • ¼ cup diced onions
  • 2 each small diced carrots
  • ½ cup beets cleaned, trimmed and diced try a combination for increased flavor gold, red, chiogga
  • 1 cup diced celery
  • 1 Tbsp minced garlic
  • ½ cup dry red wine
  • 1 Tbsp tomato paste
  • 2 cups beef broth
  • 2 Tbsp worcestershire sauce
  • 2 sprigs fresh thyme also add rosemary to increase herbaceous flavor
  • 2 each bay leaves
  • prepared colcannon recipe follows

Colcannon

  • 4 each potatoes 2 to 2 ½ pounds, peeled and cut into large chunks
  • Salt
  • 5-6 Tbsp unsalted irish butter with more butter for serving
  • 3 cups chopped kale, lightly packed cabbage, chard, or other leafy brassica greens
  • 3 each green onions including the green onion greens, minced (about ½ cup)
  • 1 cup milk or cream
  • 2 each eggs

Instructions
 

  • Preheat oven to 350 degrees F.

Meat Filling Directions

  • In a large skillet, brown the ground beef until no longer pink; then add the onions, carrots, beets, celery and garlic.
  • Allow the vegetables to soften for 2-3 minutes; deglaze the pan with the red wine to get all that lovely caramelization, let the alcohol cook off then add the tomato paste and stir in well.
  • Add the remaining meat filling ingredients. Mix well and allow to cook over medium heat until most of the liquid has been absorbed; approximately 15-20 minutes. Prepare colcannon while simmering.

Colcannon Directions

  • Put the potatoes in a medium pot and cover with cold water by at least an inch. Add 2 tablespoons of salt, and bring to a boil.
  • Boil until the potatoes are fork tender, 15 to 20 minutes. Drain in a colander.
  • Return the pot to the stove and set over medium-high heat. Melt the butter in the pot and once it’s hot, add the greens.
  • Cook the greens for 3-4 minutes, or until they are wilted and have given off some of their water.
  • Add the green onions and cook 1 minute more.
  • Pour in the milk or cream, mix well, and add the potatoes. Reduce the heat to medium.
  • Use a fork or potato masher and mash the potatoes, mixing them up with the greens. For a smoother texture use a paddle attachment on a stand mixer, this will increase the fluffiness as well.
  • Add salt to taste, allow to cool slightly and whip in a slightly beaten eggs if using for cottage pie topping.

Assembly and Baking Directions

  • Remove the thyme and bay leaves from the meat filling and place in an oven safe casserole dish, 9×13 or similar size;
  • Then top with prepared colcannon. this can be spread, scooped, or piped on top. If piping be sure to use a larger size star tip to reduce clogging from additions to mashed potato topping. Option to brush the top with egg wash as well for darkened color.
  • Bake for 30 minutes until golden brown on top and bubbly and thick underneath.
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  • Serve with brown bread and your favorite irish stout beer!
Keyword beef, beetroot, beets, carrots, casserole, hearty vegetable, lamb, make ahead, peasant dish, potato
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Beet Chocolate Cake

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Beet Chocolate Cake

Chef Leah Hays
Make your true love's heart skip a beat with this luscious beetroot chocolate cake. The depth flavor comes through with an easy beet puree. Eat your colors with a little chocolatey goodness.
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Prep Time 40 minutes
Cook Time 1 hour
Cooling/Decorating Time 1 hour 30 minutes
Total Time 3 hours 10 minutes
Course Dessert
Cuisine American, Eastern European, German

Ingredients
  

Cake Batter

  • 200 g beet root medium, washed about 2 (or 3 small)
  • ¼ cup hot water
  • ½ cup cocoa powder
  • ½ cup firmly packed brown sugar
  • ½ cup local honey
  • ½ cup milk
  • 3 each eggs lightly whisked
  • ¼ cup vegetable oil
  • 1 tsp vanilla extract
  • 1 ½ cups self-raising flour sifted

Cream Cheese Icing

  • 1 cup icing sugar sifted
  • 5 oz cream cheese

Chocolate ganache

  • 1½ cup chocolate chopped or chips, your choice of dark or milk
  • 9 oz cream

Instructions
 

Cake Batter

  • Preheat oven to 350°F. Brush a 8" round spring form cake pan with the melted butter to lightly grease. Line the base with non-stick parchment paper.
  • Cut the top and bottoms off of the beet roots, lightly oil, wrap in foil and bake until an inserted knife comes out of the roots easily. Let cool slightly and the peels should come right off with your hand, no peeler required.
  • Place cooked beets, hot water and cocoa powder in a food processor and blend until smooth.
  • Add the sugar, honey and eggs, and mix until smooth.
  • Combine the milk, oil and vanilla in a liquid measuring cup and reserve.
  • Place your beet mixture in a mixing bowl and fold in half the flour and then half the milk mixture until just combined. Repeat with the remaining flour and then the remaining milk mixture.
  • Pour the cake mixture into the prepared pan. Bake in preheated oven for 55-60 minutes or until a skewer inserted in the centre of the cake comes out clean. Set aside for 5 minutes and then turn onto a wire rack to cool.
  • For a little valentine's flair, consider using a 4 inch round pan and a 4 in square pan. Split the batter in two even amounts. Once baked and cooled, cut the round cake in half to create two half circles. Place these on a cake pan with the square positioned like a diamond, on the top two edges, creating a heart shape!

Cream Cheese Icing

  • Whip the room temperature cream cheese until light and fluffy. On low gradually add the powdered sugar and whip until fluffy and stiff peaks form.
  • This is a great place to add a bit of raspberry extract, cherry liqueur, brandy, or whatever you fancy. Use as a filling or topping.

Chocolate Ganache

  • Pour the cream into a medium pot and heat on low it until it is not quite boiling, take care not to scald. You’ll know it’s ready when bubbles start to form around the edge of the pot.
  • Remove from the heat and pour over the chocolate in a heat proof mixing bowl. Let stand for 2 minutes, then stir until the chocolate is fully melted into the cream, this should be smooth and shiny. Don't fret if it doesn't come together right away, once the chocolate emulsifies with the fat of the cream it will become smooth melty and delicious.
  • Use as a filling or topping.

Notes

Consider using fresh fruits like raspberries or strawberries on top. Get a bit more festive with honey roasted beets cut out in heart shapes!
Keyword beetroot, beets, eat the rainbow, secret veggies, valentine’s day menu
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Zero Waste Greens Pesto

Pesto
Pesto

Zero Waste Greens Pesto

Chef Leah Hays
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Course Appetizer, condiment, garnish, sauce
Cuisine American, Italian
Servings 1 quart

Equipment

  • blender or mortar and pestle

Ingredients
  

  • 2 gallon bags of cleaned destemmed Carrot Tops Kale, Broccoli Greens (Any combination)
  • 4 cups Arugula
  • 2 cups Basil leaves
  • 1 cup Parsley leaves
  • ¾ cup Sunflower butter or 1/3 cup pumpkin seeds
  • 2-3 T Garlic cloves smashed
  • 2 T Lemon juice or apple cider vinegar
  • 2 T Honey or agave
  • 2 cups Olive oil
  • to taste Salt and black pepper
  • ½ cup Parmesan Cheese Optional:

Instructions
 

  • Tougher greens (carrot tops, kale, broccoli…) need to be placed in a strainer and boiled in salted water for 3-5 minutes and chilled in an ice water bath immediately. Remove once cool directly into a blender or food processor.
  • Add all other ingredients except Olive oil (and cheese if adding). For pesto with a chunky texture, pulse mixture while gradually adding oil ¼ cup at a time until combined. For a smooth texture add ½ cup of oil and turn on blender or immersion blender and drizzle remaining oil slowly to emulsify.
  • If adding, fold in shredded cheese and pulse to desired consistency. Add 1 T salt and pepper and allow to meld for 5 minutes.
  • Taste check and add salt and pepper as needed. Also check the balance of sweetness, acidity, and mouthfeel of the oil with the texture.
  • Store up to 3 weeks in refrigerator or water bath can and seal for 10 minutes for shelf stable storage up to 1 year(without dairy products or nut oils)

Notes

Swirl with mascarpone cheese and serve with toasted baguette as an appetizer.
Toss with fresh cooked pasta and add a small amount of pasta cooking water.
Use as a pizza sauce with fresh cherry tomatoes and a fresh mozzarella.
Toss salad greens for a lovely salad.
Marinade chicken or steak before grilling.
Keyword 30 minute recipe, aromatic, dips for chips, fresh herbs, garlic, greens, pasta sauce, penny saving, salad greens, zero waste
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Green Goddess Dressing

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Green Goddess Dressing

Chef Leah Burback
Try this fresh herby dressing with your favorite veggies or chips for an appetizer. A great compliment to little hors-d'œuvres like bean burgers, crab cakes, hush puppies, and so much more!
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Prep Time 15 minutes
Total Time 15 minutes
Course condiment, sauce, Snack
Cuisine American
Servings 4

Equipment

  • blender

Ingredients
  

  • 1 cup mayonnaise
  • 1 cup green onions, chopped white and green parts down to just above roots
  • 1 cup basil, chopped try combinations like tarragon, oregano, parsley chervil as well
  • ¾ cup fresh lemon juice or try tarragon shrub
  • 2 tsp garlic, chopped
  • 2 each anchovies, oil-packed
  • 2 tsp kosher salt
  • 1 tsp white pepper, fresh ground
  • 1 cup sour cream or whole greek yogurt

Instructions
 

  • Place all but sour cream(or yogurt) in a blender and blend until smooth.
  • Add the last ingredient and mix just until smooth. over mixing will seperate the cream and liquify your dressing.
  • This will keep for a week in the fridge. Enjoy with your favorite veggies as a dip, as a dipping sauce on your favorite chicken recipe, or as a dressing for a grain salad.
Keyword 30 minute recipe, appetizer, chopped salad, dips for chips, dressing, fresh herbs, herbs
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Honey Roasted Beets and Carrots

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Honey Roasted Beets and Carrots

Chef Leah Burback
Simple sweet preparation for a side dish that goes with almost anything. Use bright color combinations with colorful carrots and varied types of beets.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Breakfast, garnish, Main Course, Salad, Side Dish, tasting dinner
Cuisine American, French, Mediterranean
Servings 2 people

Ingredients
  

  • 1 lb beets try a combination of candystripe(chiogga), golden, and dark red detroits
  • 1 lb carrots smaller multi colored stem on
  • ¼ cup local honey warm or room temperature
  • ¼ cup sunflower or olive oil high temp/smoke point
  • to taste salt and black pepper

Instructions
 

  • Preheat oven to 400°F
  • Wash, and lightly scrub beets and carrots. Take care to scrape around the crown (stem point), and trim fibrous roots off.
  • Leave carrots whole about the size of your index finger, or cut down to similar size. Sort on a foil lined sheet tray by color to keep the lighter colors light.
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  • Cut beets in wedges from stem to root until about ½" thick. Place on baking tray with purple carrots if using.
  • Drizzle oil, honey salt and pepper over veggies and massage slightly to even coat veggies and avoid globs of honey.
  • Place in oven and roast until just start to see brown color on darker veggies and significantly browned lighter colors. Shake every so often to distribute oil and honey over the veggies.
  • Once cooked toss everything together and serve with your favorite main course.

Notes

Serve with your valentine’s day feast! Great with seared steaks, grilled chicken, smoked mushrooms, or serve as a breakfast with a fried egg on top. Pairs well with goat cheese and sweeter red wines.
Keyword appetizer, beetroot, beets, carrots, chopped salad, eat the rainbow, roasted
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Sous Vide Beef Tenderloin

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Sous Vide Beef Tenderloin

Leah Burback
a simple method to infuse more flavor and fat into a lean but delicious piece of meat.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Sear and Rest Time 30 minutes
Total Time 3 hours 15 minutes
Course Main Course
Cuisine American, French, sous vide
Servings 2 people

Equipment

  • immersion circulator(sous vide setup)
  • Cooking bag (vacuum, silicone, or otherwise sous vide approved bag.)
  • saute pan or grill pan for searing
  • tongs
  • basting spoon

Ingredients
  

  • 2 ea beef tenderloin
  • 6 Tbsp butter or coconut oil, beef fat, or bacon fat
  • 6 cloves garlic, smashed
  • 2 sprigs fresh herbs try rosemary, thyme, sage, basil, oregano
  • salt and peppercorn medley try an applewood smoked sea salt for a smoky indoor flavor without the grill.

Instructions
 

  • Preheat the sous vide (immersion circulator) waterbath to 125°F for Rare- Medium Rare. 133°F for Medium. 140°F Medium Well. 149°F for Well Done.
  • Portion clean, trimmed beef tenderloin into 3 inch tall portions. Tie with cotton butchers twine to hold the round medallion shape while cooking.
  • Season Beef with salt and pepper on all sides.
  • Place tenderloin and all other ingredients in a vacuum bag of your choice, remove most of the air from the bag.
  • Place sealed bag in waterbath, double checking for water leaks, and cook for 2 hours and 30 minutes.
  • Heat a cast iron saute pan or grill to a medium high heat. If doing so indoors on a stove, be sure to use a hood vent to not smoke out the house. Add a small amount of high heat oil to the pan, once heated just before searing.
  • Remove the tenderloin from the bag, careful to reserve the aromatics, butter and juices inside. Sear beef on two flat sides until deep golden brown and carmelized.
  • If searing in a sauté pan, add reserved juices and allow milk solids in the butter to brown. Baste meat by spooning buttery juices over the medallions until moistened.
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  • Remove meat and crispy garlic cloves from the pan, cut twine to remove from meat, and let rest for 15 minutes covered in foil.
  • Slice, sprinkle with salt, and serve with your favorite seasonal vegetable sides and include the carmelized garlic for sweet punch of flavor.

Notes

Consider adding other seasonal flavors or spice this up with chile flakes. A great south american alternative cooking marinade would be a chimichurri sauce. 
Try pairing with sides like roasted root vegetable medley, fresh seasonal salads, or your favorite warm grains. 
Keyword aromatic, beef, butter, fresh herbs, reverse sear, sous vide