Misty Knoll Farm

 I am excited to have Misty Knoll Farms Ground Turkey available as one our products!!

 Misty Knoll Farm is a family owned and operated farm located in New Haven Vermont where the turkey's and chicken run free and happy. All of the fowl on the farm are raised without any antibiotics or byproducts in their feed. They are also a member of North East Family Farms!
 This truly is some of the best ground turkey I have ever had. Since I first tried it I  have been thinking about all of the delicious things I can make with it; Turkey Shepard's Pie, Turkey & Sweet Potato Hash, Turkey Burgers, Turkey Chili...

Misty Knoll Farms Turkey Burger with Fresh Baby Spinach and Narragansett Creamery Feta!!

6 Burgers

1lb Misty Knoll Ground Turkey - all nautral

1/2 cup of Narragansett Creamery Feta Cheese

1 cup of chopped fresh spinach

1/4 Red Onion finely chopped

1 egg white

a dash of garlic powder

a dash of Siracha Sauce (optional but, I like a little heat to my food!)

Salt & Pepper to taste

In a bowl combine all of the ingredients blending together by hand. Once all

the ingredients are combined form burgers by hand into flat round patties,

The burger patties can be cooked on the grill for for 3 minutes each side.

Serve on a toasted bun and add a fresh leaf of lettuce and tomato for garnish!

Recipe by Lindsay S. Armstrong

Blueberry Cornbread!! Yummy!!!

Blueberry Cornbread: from The New Moosewood Cookbook by Mollie Katzen

Ingredients:

Butter  for the pan

1 cup cornmeal

1 cup flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk or Stonyfield Plain Yogurt 

1 egg

1/4 cup sugar or honey

3 tablespoons melted butter 

1 1/2 cups fresh blueberries

Directions:

Preheat the oven to 350 degrees F. Grease an 8-inch square pan (or a 9- or 10-inch cast-iron skillet) with butter or margarine.
Combine the dry ingredients in a medium-sized bowl. Combine the wet ingredients (including sugar or honey) separately. Stir the wet ingredients into the dry, mixing just enough to thoroughly combine. Fold in the fresh blueberries. Spread into the prepared pan.
Bake for 20 minutes, or until the center is firm to the touch and a knife inserted comes out clean. You can pour the batter into muffin tins for muffins, just watch your baking time it will take closer to 15 minutes. 
 Serve the cornbread warm with butter for breakfast or with a scoop of French Vanilla Ice Cream for dessert! I like the latter personally ;)

Cooling Cucumber Gazpacho

 This morning I found a great posting on Kitchen Bloody Kitchen for a Cucumber Wasabi Gazpacho (pictured above,) and I thought how lovely and cooling this we be on these hot summer days that we have been having. I am thinking that this will be a great addition to dinner for tomorrow!
 I have made a few adjustments to the given recipe... Here is what I am thinking

Gazpacho:

1 English Cucumber (skinned)

1 Stalk of Celery

1 cup of Stonyfield Plain Yogurt

1 Tablespoon of Olive Oil

1 Tablespoon of Cilantro Chopped

Sea Salt & Pepper to taste

Garnish:

½ cup Diced Green Pepper

½ cup Diced Grape Tomatoes

¼ cup Diced Red Onion

1 Diced Jalapeno Pepper

Juice of 1 Lime

For rimming the glass:

Zest of Lime

2 Tablespoons of Sea Salt

• In a food processor or blender combine the Gazpacho ingredient all together. Blend until the consistency is smooth. Refrigerate until ready to serve, can be made 24 hours in advance

•   In a separate bowl combine the peppers, tomatoes, and onion. Add the juice of the lime and let sit refrigerated for at least one hour.

• In a separate dish combine the lime zest and sea salt. Use the mixture to rim the glass before adding the gazpacho.

• Serve in chilled rocks glass rimmed with the lime salt. Gently ladle in the gazpacho and top with the chopped vegetable medley. Grab a spoon and enjoy!

 

  

Mini Frittata - The Fridge Cleaner!

Come Sunday's scattered on the shelves of my fridge are things like half a pepper, a few stalks of asparagus, left over bacon from breakfast, and all other assorted scraps from the weeks cooking. Personally I have a hard time throwing the food away know that it is still good and fresh. That is when I thought of making a bunch of small frittatas from it in a muffin pan. Each muffin cup can be a different Frittata flavor and they take not time to prep and bake! They are also the perfect size for breakfast on the go or for lunch on a bed of greens.

A Frittata is much like a quiche with out a crust or a baked omelet. The contents of the Frittata, other than the egg and milk mixture, have no real definition. You can put what ever you want in there and just bake it in the oven until the egg is set.