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Week 16 Recipe Ideas

Farmhouse Roasted Chicken  

1 whole, fresh free range chicken

(Rustic Rub Recipe)

1 lemon                                
1 tbsp. chili powder
1 onion                                  
1 tbsp. paprika
1 carrot                                
1 tbsp. sugar
1 bulb of garlic                      
1 tsp. cumin
1 rib of celery                        
½ tsp. pepper
2 tbsp. olive oil                    
½ tsp. salt  

Directions:   Rinse the whole fresh chicken and rub the chicken cavity with fresh lemon. Stuff the cavity with the onion (cut in half), carrot, celery, and garlic. Prepare the rub and mix with olive oil. Lift the skin and smear the rub under the skin and all over the bird. Place the chicken, breast side down and bake at 350 degrees for 1 hr. 45 min. To finish, flip the chicken over after 1 hour of baking, and bake it breast up for the remaining 40 min. or until the leg portions reaches the temperature of 170 degrees or higher. Remove from the oven and let the chicken rest for about 10 minutes before slicing.  

Crock-pot Pomegranate BBQ Chicken  

1 whole, fresh free range chicken
1 c. water
1 carrot
1 celery
½ onion
1 bay leaf
parley stems

Directions: Cook on HIGH for 6+ hours or until the chicken falls off the bones. Remove and shred the chicken, but reserve the liquid for future recipes. Place in a large bowl to prepare the BBQ sauce.   

(Pomegranate BBQ Sauce)  

This is a unique take on a classic!!  

1 (15 oz.) organic tomato sauce
1 onion, diced
2 cloves of garlic, diced
1 tbsp. olive oil
¼ c. pomegranate vinegar (Trader Joe's)
2 tbsp. orange juice
½ tsp. orange zest
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. chili powder
1 tsp. paprika
¼ tsp. cumin
2 tbsp. Worcestershire sauce
1 tbsp. Bragg's Amino
1 tbsp. pepper sauce
½ c. chicken stock
to taste salt and pepper
1/8 tsp. liquid smoke
2 tbsp. brown sugar
2 tbsp. honey  

Directions: Saute onions and garlic in olive oil. Add remaining ingredients and simmer on low for 30 minutes. Cool and puree all ingredients to make a smooth BBQ Sauce.  

Sausage Stuffed Mushrooms  

2 containers of mushrooms (Baby Bellas)                
1lbs of Farmhouse sausage
1 cup. chopped spinach or kale                                
1/2 c. gluten free bread crumbs
1/2 c. grated Parmesan cheese  

Directions:  Wash and remove the stems of the mushrooms and place in a 9 x 13 casserole dish.    In a separate bowl, combine sausage, bread crumbs, and kale.  Stuff the mushrooms with 1-2 tbsp. of the mixture, top with Parmesan cheese and bake 350 degrees for 25-30 minutes.    

Oven Roasted Ratatouille 

1 eggplant                    
2 squash
1 onion                          
2 peppers
1 bulb garlic                  
2 fresh tomatoes
to taste salt and pepper          
1 tbsp. Italian seasoning
1/2 c. fresh herbs (optional)
1/4 c. olive oil

Directions:  Remove the skin from the eggplant, dice in large chunks, and place into a large dish and drizzle with olive oil.  In a separate dish, dice the remaining ingredients (except for the fresh herbs) and toss with olive oil. Roast all the ingredients for 35-40 minutes at 375 degrees.  Once roasted, toss all ingredients together and add the fresh herbs at the end. 

Recipes by: Chef Jennifer Pasos

This entry is related to the following products. Click on any of them for more information.
Onion, Garlic, Tomato, Kale, Eggplant, Carrot, Cumin, Celery, Chicken, Squash,
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