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Sweet Potato Burritos

Sweet Potato Burritos
Recipe Type: Main Dish
Cuisine: Mexican
Author: Cape Locally Grown
Prep time:
Cook time:
Total time:
Serves: 12
Once you’ve had one, you’ll want another. The recipe is a little different from most burrito recipes. Serve these with sour cream, chopped green onions, and salsa. Serves 12 or freeze for a quick meal later.
Ingredients
  • 1 sweet [url href=”https://www.capelocallygrown.net/product-category/produce/vegetables/onions/” target=”_blank” rel=”nofollow”]onion[/url], chopped
  • 4 cloves [url href=”https://www.capelocallygrown.net/product-category/produce/vegetables/garlic/” target=”_blank” rel=”nofollow”]garlic[/url], minced
  • 2 lbs [url href=”https://www.capelocallygrown.net/product/8020-grass-fed-ground-beef/” target=”_blank” rel=”nofollow”]Ground Beef[/url], cooked
  • 3 [url href=”https://www.capelocallygrown.net/product-category/produce/vegetables/peppers/” target=”_blank” rel=”nofollow”]jalapeno or other hot peppers[/url]
  • 2 teaspoons ground cumin
  • 2 teaspoons salt, or to taste
  • 4 cups mashed cooked [url href=”https://www.capelocallygrown.net/product-category/produce/vegetables/sweet-potatoes/” target=”_blank” rel=”nofollow”]sweet potatoes[/url]
  • 12 [url href=”https://www.capelocallygrown.net/product/sourdough-tortilla-wraps/” target=”_blank” rel=”nofollow”]sourdough tortillas[/url], warmed
  • 8 ounces shredded cheddar cheese
  • 1 cup of chopped [url href=”https://www.capelocallygrown.net/product-category/produce/vegetables/onions/” target=”_blank” rel=”nofollow”]leeks or green onions[/url]
  • 1 cup of [url href=”https://www.capelocallygrown.net/product-category/pantry/snacks/salsa-and-dips/” target=”_blank” rel=”nofollow”]salsa[/url]
  • 1 cup of sour cream
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cook ground beef in a medium skillet and season with salt and cumin.
  3. Saute onion, jalapeno peppers and garlic with meat until soft.
  4. Add mashed cooked sweet potatoes.
  5. Divide meat mixture and mashed sweet potatoes evenly between the tortillas; top with cheese.
  6. Fold tortillas burrito-style around the fillings and place on a baking sheet.
  7. Bake in the preheated oven until warmed through, about 12 minutes.
  8. Serve with chopped leeks/onions on top and salsa and sour cream on the side
3.5.3226

 

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Pork and Potatoes with Salsa Verde

Pork and Potatoes with Salsa Verde
Recipe Type: Main Dish
Cuisine: Mexican
Author: Cape Locally Grown
Prep time:
Cook time:
Total time:
Serves: 2-3
A hearty, tasty meal!
Ingredients
  • 1 Pound [url href=”https://www.capelocallygrown.net/product/berkshire-pork-steak/” target=”_blank”]Pork Steak[/url]
  • 3 Cups Chopped [url href=”https://www.capelocallygrown.net/product-category/produce/vegetables/potatoes/” target=”_blank”]Yukon Gold Potatoes[/url] (peel on, medium chunks)
  • 1 ½ Cups [url href=”https://www.capelocallygrown.net/product/salsa-verde-pack/” target=”_blank”]Charred Salsa Verde[/url]
  • 1 Cup of Chicken Broth or Water
  • 1 Tablespoon Vegetable Oil (or Lard)
  • Fresh herbs in season (cilantro, etc)
  • Salt, Pepper and minced [url href=”https://www.capelocallygrown.net/product-category/produce/vegetables/garlic/” target=”_blank”]Garlic[/url] to taste
Instructions
  1. Cut pork steak into bite sized pieces. Sprinkle lightly with salt, pepper and rub with minced garlic. Add tablespoon of oil to a large skillet, and set heat on medium high heat. Once the skillet is hot, add pork and let brown lightly on one side. This will take 2-3 minutes. Then, stir to cook and brown other sides. Cook pork until it is all lightly browned and mostly cooked through.
  2. Next add green salsa, chicken broth and potatoes to the same skillet with the pork. Stir to combine everything. Bring to a boil then reduce heat to medium low. Cover with a lid or tight fitting aluminum foil. Cook for about 20 minutes or until potatoes are soft and pork is fully cooked. Taste for salt and pepper, and adjust if needed. Serve with your favorite side dish or just with a couple of tortillas.
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Spring Frittata

Spring Frittata
Recipe Type: Main Dish
Cuisine: Italian
Author: Cape Locally Grown
Prep time:
Cook time:
Total time:
Serves: 4-5
“Embrace the joyful ride of eating with the seasons!” says Chef Joshua McFadden. This Spring Frittata makes a delicious brunch or great breakfast.
Ingredients
  • 3 each Green Garlic or Green Onions
  • 1/2 lb Asparagus
  • 6 Eggs
  • 4 handfuls Spinach
  • 1 lb Sausage – cooked (optional)
  • 1 pinch Seasoning Salt
Instructions
  1. Saute green garlic and asparagus in 2 tbs melted butter in 10 inch cast iron skillet.
  2. Toss in and wilt 4 handfuls of torn spinach in cast iron pan with green garlic and asparagus.
  3. Beat 6 eggs until slightly foamy. Pour into sauteed veggies and sausage and let sit for 1 min.
  4. Then lift the eggs with a silicone spatula and let them flow down until the top is firm.
  5. Then broil in oven for 1 to 2 min until brown.
  6. You can invert pan and cool till warm or eat right out of the skillet.
  7. Add seasoning salt to taste.
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Irish Stew

Irish Stew
Recipe Type: Main Dish
Cuisine: Irish
Author: Cape Locally Grown
Prep time:
Cook time:
Total time:
Serves: 6
This is an adaptation of a good Irish stew recipe
Ingredients
  • 1 1/4 lbs Stew beef, cut into 1-inch pieces
  • 3/4 cup Whole wheat flour
  • 1/4 cup Extra virgin olive oil
  • 1/2 cup Coarsely diced onions
  • 6 cloves Minced garlic
  • 1/2 cup Micro-brewed beer (stout best)
  • 4 cups Potatoes or sweet potatoes in chunks (leave skins on)
  • 1 pinch Seasoned Salt
  • 1 pinch Black Pepper
  • 4 cups Water
  • 1 tsp Dried or fresh herbs
  • 3 cups Rice
Instructions
  1. In a large brown paper bag, place flour, salt, and pepper. Add diced beef. Close the bag. Hold it tight and shake. Open bag and make sure that all of the beef is lightly coated in flour and seasoning. Set aside.
  2. In a large dutch oven (or giant soup pot), heat 2 tablespoons of olive oil over medium heat. Add as much beef as will fit along the bottom of the pan in a single layer. Cook, browning on all sides. The beef doesn’t need to be cooked through, just browned. Once all of the beef is cooked, remove from the pan and place on a plate. Set aside.
  3. In the same dutch oven, heat the remaining 2 tablespoons of olive oil. Add onions and cook until translucent, about 5 minutes. Add garlic, and cook for another 3 minutes. Deglaze the pan with the beer, scraping the browned bits from the bottom of the pan as the beer steams.
  4. Add the sweet potatoes, and cover with beef water.
  5. Add dried herbs. Add beef. Turn heat to low and let gently simmer for 45 minutes, until the vegetables are cooked through,
  6. Taste and add seasoned salt and black pepper as necessary.
  7. Serve over rice.
Notes
[i]Adapted from [url href=”http://www.epicurious.com/recipes/food/views/Irish-Beef-Stew-104817″ target=”_blank”]Irish Beef Stew[/url][/i]
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Local Egg Bake

Local Egg Bake
Recipe Type: Main Dish
Cuisine: American
Author: Cape Locally Grown
Prep time:
Cook time:
Total time:
Serves: 4-6
This is wonderful for a special breakfast or super supper!
Ingredients
  • 1 lb. [url href=”https://www.capelocallygrown.net/product-category/meat/pork/sausage/” target=”_blank” rel=”nofollow”]Pork sausage[/url]
  • 1/2 cup [url href=”https://www.capelocallygrown.net/product-category/produce/vegetables/greens/” target=”_blank” rel=”nofollow”]chopped kale or wild spring greens[/url] (dandelion, dock) optional
  • 1/2 [url href=”https://www.capelocallygrown.net/product-category/bakery_goods/loaf-breads/” target=”_blank” rel=”nofollow”]loaf Sourdough bread[/url] cut into 1 inch pieces
  • 3 cups grated cheddar, asiago or mozzerrella cheese
  • 8 [url href=”https://www.capelocallygrown.net/product-category/dairy-eggs/eggs/” target=”_blank” rel=”nofollow”]Eggs[/url]
  • 1 1/2 cups [url href=”https://www.capelocallygrown.net/product-category/dairy-eggs/milk/” target=”_blank” rel=”nofollow”]Milk[/url]
  • 1 tsp [url href=”https://www.capelocallygrown.net/product-category/pantry/herbs-spices/” target=”_blank” rel=”nofollow”]Seasoning salt[/url]
  • 1 Tbsp [url href=”https://www.capelocallygrown.net/product-category/pantry/herbs-spices/” target=”_blank” rel=”nofollow”]Fresh herbs[/url]
  • 1/2 cup dried tomatoes or peppers
  • 1 cup chopped [url href=”https://www.capelocallygrown.net/product-category/produce/vegetables/onions/” target=”_blank” rel=”nofollow”]green onions[/url]
  • 1 lb Optional: [url href=”https://www.capelocallygrown.net/product-category/meat/lamb/” target=”_blank” rel=”nofollow”]Lamb[/url] instead of pork
  • 1 lb Optional: [url href=”https://www.capelocallygrown.net/product-category/meat/beef/” target=”_blank” rel=”nofollow”]Beef[/url] instead of pork
Instructions
  1. Preheat oven to 350 degrees F. Cook meat in large skillet until done then add greens to skillet;and wilt.
  2. Spread the bread cubes in 9×13-inch baking dish. Layer with the meat and cheese.
  3. Beat eggs in medium bowl until foamy. Add milk, seasoning salt, fresh herbs and green onion(reserving some for garnish); beat until well blended. Pour evenly over top. Press bread cubes lightly into egg mixture until completely covered. Let stand 10 minutes or overnight.
  4. Bake 40 to 50 minutes or until center is set and top is golden brown. Garnish with green onions and fresh herbs.
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Lemon Roasted Chicken

Lemon Roasted Chicken
Recipe Type: Main
Cuisine: American
Author: Cape Locally Grown
Prep time:
Cook time:
Total time:
Serves: 4
A great dish for Sunday dinner or a meal with family.
Ingredients
  • 1 whole [url href=”https://www.capelocallygrown.net/product-category/meat/poultry/chicken” target=”_blank”]chicken[/url]
  • 1 tsp seasoning salt
  • 1 whole lemon, halved (or 1 bunch lemon balm, chopped)
  • 1 bulb [url href=”https://www.capelocallygrown.net/product-category/produce/vegetables/garlic/” target=”_blank”]garlic[/url] (or garlic chives or garlic scapes)
  • 1 bag herb mix
  • 1/4 cup olive oil
  • 2 lbs red [url href=”https://www.capelocallygrown.net/product-category/produce/vegetables/potatoes/” target=”_blank”]potatoes[/url]
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Rinse the chicken with cool water, inside and out, then pat it dry with paper towels.
  3. Season the cavity with seasoning salt, and then stuff the lemon or lemon balm, garlic scapes, and herb mix inside.
  4. Place the chicken, breast-side up, in a roasting pan.
  5. Tie the legs of the chicken together with kitchen twine to help hold its shape.
  6. Toss the potatoes around the chicken. Season the whole thing with a fair amount of seasoning salt and drizzle with olive oil.
  7. Roast the chicken and potatoes for 1 to 1 1/2 hours. Don’t forget to baste the chicken with the drippings and rotate the pan every 20 minutes or so to insure a golden crispy skin.
  8. The chicken is done when an instant-read thermometer says 165 degrees F when inserted into the thickest part of the thigh (the legs of the chicken should wiggle easily from the sockets too.)
  9. Remove the chicken to a platter and let stand for 10 minutes, so the juices settle back into the meat before carving. Serve with the roasted potatoes on the side.
Notes
Source: Tyler Florence, Food Network
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Crock Pot Bratwurst, Cabbage and Potatoes

 

Crock Pot Bratwurst, Cabbage and Potatoes
Recipe Type: Main
Cuisine: American
Author: Cape Locally Grown
Prep time:
Cook time:
Total time:
Serves: 4-6
Crock Pot Bratwurst, Cabbage and Potatoes is an easy crock pot recipe that you can toss in your crock pot and cook all day. A delicious fit for your busy life!
Ingredients
  • 2 lbs red [url href=”https://www.capelocallygrown.net/product-category/produce/vegetables/potatoes/” target=”_blank”]potatoes[/url]
  • 2 pkg [url href=”https://www.capelocallygrown.net/product-category/meat/pork/bratwurst/” target=”_blank”]bratwurst[/url]
  • 1 head [url href=”https://www.capelocallygrown.net/product-category/produce/vegetables/cabbage/” target=”_blank”]cabbage[/url], chopped
  • 1 bunch [url href=”https://www.capelocallygrown.net/product-category/produce/vegetables/onions/” target=”_blank”]green onions[/url], chopped
  • 4 cups water
  • to taste seasoning salt
Instructions
  1. Place all the ingredients in a 6 quart crock pot.
  2. Cook on low for 6-8 hours
Notes
Source: Cris at Recipes that Crock
3.5.3226