![]() ![]() This recipe from Hempler's is a mash-up of gumbo and jambalaya and celebrates one of the greatest parts of the Northwest: fresh seafood. ![]() Recipe and photo adapted from Organic Valleyįeaturing local ingredients from Hempler's Just before serving, spoon tomato mixture over crostini. Add remaining 2 tablespoons of olive oil mash together with a fork.Īdd tomatoes, basil, vinegar, salt, and pepper flakes mix lightly. Unwrap garlic squeeze soft garlic out of skins into a medium bowl. Bake alongside garlic 7 to 8 minutes or until lightly toasted. Place buttered sides up in one layer on a large, rimmed baking sheet. While garlic bakes, slice the baguette into 2/3 inch thick slices. Bake 35 to 40 minutes or until garlic is very soft. Drizzle 1 teaspoon of olive oil over garlic wrap head tightly with foil. Make sure to use some fresh Water Tank Bakery bread for this recipe to make it even more locally sourced.ġ cup Organic Valley Shredded Mozzarella Cheeseġ tbsp white wine vinegar or white balsamic vinegarĬut off top 1/2 inch of garlic head exposing cloves. Simple and delicious, crostini is great as a snack or as an appetizer for a larger Italian meal. Recipe and photo adapted from Cascadian Farmsįeaturing local ingredients from Organic Valley & Water Tank Bakery Remove from heat top with Parmesan cheese and parsley. Cover cook 6 to 9 minutes, stirring occasionally, until farro blend is thoroughly cooked. Cook 5 to 7 minutes, stirring occasionally, until no longer pink in center. Add onion cook 3 minutes, stirring occasionally. ![]() In 10-inch nonstick skillet, heat oil over medium heat. This is an easy weeknight meal that only dirties up one skillet and comes together in just a little over a half-hour.Ģ boneless skinless chicken breasts, cut in 1-inch cubes (8 oz)ġ bag (12 oz) Cascadian Farm™ frozen organic hearty blend with farro, broccoli, carrots and chickpeasġ teaspoon finely chopped fresh parsley leaves Featuring local ingredients from Cascadian Farm ![]()
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