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Entries in Dinner (3)

Saturday
Aug012015

5 Delicious, Fast Summer Dinners

Hi Everyone!

            We’ve recently released a new (to most) line of different sauces and spreads that we make. Most of them are pretty well known sauces, but a few of them we thought you guys might appreciate some ideas for. So we thought we should post a few recipes! We’ll also try to keep everyone posted on any new recipes/dinner ideas that we get for ALL of our products.

 

Soffrito-Grilled Veggies

            Ingredients:

            Zucchini

            Onion

            Tofu (or Chicken, for meat-eaters)

            Eggplant

          Soffrito

            Any other vegetables that you have, and like to grill!

This one is super easy, but really tasty. For the veggies, just throw them on the grill (sliced), and for the protein, I would recommend letting it marinate in the Soffrito a bit before putting it on the grill.

Once one side is browned, flip everything over and spread a bit of Soffrito over the top to let the other side cook. A good tip to not get Soffrito all over you grill is to place the veggies on a bit of tin foil. Once they’re cooked—voila! A delicious, and healthy, dinner.

 

Soffrito Tofu or Chicken

            Ingredients:

            Tofu (or Chicken, if you’re a meat eater)

            Cumin

            Salt (or Tamari)

            Soffrito

            Olive oil

            Vegetables (if you feel like putting some in there—maybe onions, peppers, and tomatoes—but it’s also tasty by itself)

            If you’re going to be making chicken, ignore the cumin and salt—tofu is just so bland by itself that we like to give it a bit of a base flavor. Take the tofu out of the container, and slice it in half width-wise. Lay it in a shallow dish, and pour some tamari (or sprinkle salt) over it, and add a little cumin. Let it sit for 15-20** minutes, and then pour some olive oil into a pan and add your protein! Once it’s about halfway cooked, add in some Soffrito—however much you like.

**Note: If you don’t have the time to let the tofu soak, just crumble it up in your pan, and season it while it cooks. We call this scrambled tofu!

 

Tomatillo Verde Sauce Broiled Fish Filet

            Ingredients:

            Fish—Joe recommends Cod, Salmon, Tuna, or really any fish

            Verde Sauce

            Set your oven to “broil” and slice your fish into several large chunks. Set your fish in a pan, and put it into the oven for about 10 minutes. Because an oven set to “broil” is so hot, it shouldn’t take very long at all for your fish to cook. Once it’s almost done, take the pan out of the oven and pour Tomatillo Verde sauce onto it. Throw the pan back into the oven for about 2 more minutes, and then pull it out. We generally will eat this with just a simple salad on the side. It’s super fast, and tastes delicious!

 

Creamy Tomatillo Verde Sauce

            Tomatillo Verde Sauce

            Goat Cheese (or, in a pinch, sour cream)

            This one is super fast, and really easy. Sometimes we just like to add a little bit of fat to our sauces, and the Tomatillo Verde Sauce carries the goat cheese beautifully. Just heat up the sauce in a pot on the stove, and add a bit of goat cheese to it. While it heats, stir the mixture to allow it to combine. We’ll eat this decadent sauce on practically anything—roasted veggies, sautéed veggies, grilled fish, pork, chicken, or really any other base.

 

Pesto Veggies

            Zucchini

            Onion

            Tomato

            Pesto

            Olive oil

            Salt

            One of our favorite dinners in the summertime is simply sautéed veggies, with a little bit of pesto. It’s easy to make, tastes great, and is healthy! Begin by rinsing your vegetables, and slicing them into their desired size. Put the onions and olive oil into the pan first, and let them start to cook. About 5 minutes in, add the zucchini. Let them cook for another 10-15 minutes, stirring occasionally. Right before you remove your pan from the heat, add in a big spoonful of pesto, and the tomatoes. Stir the mixture a bit, then remove from the heat and serve. We often just eat this by itself, as a light dinner, but it also tastes delicious on top of rice, chicken, or Soffrito Tofu. 

Friday
Apr242015

Soup Dinner Ideas

It’s hard to believe we’re more than halfway through April—especially when it was snowing just last night! We've been very busy, running around to meet with architects and contractors; the new facility is coming together, slowly but surely! We've started renovations: removing a few walls, cutting windows, and improving insulation. 

Luckily for us, this cold weather means that soup season is lasting a little longer than normal. :) However, we make soup all summer long! And it’s an easy, delicious way to get many of your nutrients in one fast meal. Here are some of our favorite additions to our soups, to help make them into complete meals.

 

Lentil Vegetable:

I sometimes add a little cumin and paprika to this one, to spice it up a little bit. Another really tasty addition to this soup is some Cheddar cheese—I know, we eat cheese on a lot of our soups ;). But that’s because it’s delicious! It also completes the protein that the lentils bring to the dish, giving you all of the amino acids necessary for muscle growth/maintenance. AKA: adding cheese or any other dairy (like sour cream) completes the protein that you get from the lentils.

 

VT Dal:

Yum! This creamy, tomato-y soup is full of nutrients. Because there are lentils in it, it’s more than halfway to being a complete protein. Oftentimes, we’ll heat up the Dal while cooking a pot of brown rice—then, when everything’s finished and hot, pour some of the Dal over top of the rice (be sure to put salt on the rice before!), and sprinkle a little cayenne pepper, to add back some of the heat that the rice will soak up. Another tasty addition to this soup: more veggies! Sometimes we’ll sauté green beans, soybeans, or peas, and sprinkle those on top. The result is a complete and satisfying meal—not to mention a healthy one! :)

           

Beef & Black Bean Chili:

            This is certainly not one of our lighter soups—though, fun fact; it is one of our most locally based soups. Everything except the cumin, salt, pepper, and lemon juice are from our very own state! This soup tastes great by itself, but if you’re looking to get a little fancier with it, there are several things you could add: we’ll often put a thick layer of lightly crunched-up tortilla chips at the bottom of the bowl, to add a little crunch to the soup. Another thing we often add to this soup is a little bit of Cheddar cheese, or sour cream (or both).

(action shot of the chili being made)

As always, we would love to hear your own suggestions/spins on our soups. We're always looking for feedback, and love to hear new ideas! 

Have a wonderful weekend, everyone!  

Olivia & Joe

 

Olivia: olivia@screaminridgefarm.com, 802.461.7487

Joe: joe@screaminridgefarm.com, 802.461.5371

 

Monday
Feb022015

Dinner Ideas; Featuring our Maple Chipotle BBQ Sauce!

Our Maple Chipotle BBQ Sauce is one of our favorite seasonings. 

With a hint of sweetness (from the maple syrup) and a lot of spice (from the peppers, of course!) our Maple Chipotle BBQ sauce can be used in many dishes--not just on the grill! I've put together a few of our favorite unconventional uses for it, in case anyone is looking for some quick new dinner (or lunch) ideas. Enjoy!

(we also often use our BBQ sauce on chicken in tacos--here's a picture of one such taco)

Because half of our family is vegetarian, we're always looking for interesting new ways to cook our protein--which is often tofu :). Another one of our favorite things to eat are tacos! They're so easy and fast to make, as well as being delicious. Crumble up some tofu in a pan, with a bit of olive oil, salt, pepper, and BBQ sauce. As the tofu cooks, heat up some beans and/or put a pot of rice on the stove. Mix it all together in a tortilla with some cheddar cheese and salsa--yum! Vegetarian tacos that are full of protein. Another tasty way to incorporate our BBQ sauce into a taco is to put it on some ground beef, or to add it into scrambled eggs. 

You can also use it as a garnish for tempeh! Another really fast, tasty way to eat our BBQ sauce is brushed on top of some tempeh. We generally just buy Rhapsody plain tempeh when we eat it, and if you slice it in half (thickness-wise), and then into little rectangles, it gets nice and crispy in a pan fairly quickly. Once the tempeh is browned to your liking, brush some BBQ sauce onto both sides and let it cook for 5 more minutes or so. We'll often just eat these little tempeh-fingers plain, but they're also tasty on top of some rice! 

Another really good way to use the BBQ sauce as a seasoning is in a vegetable stir fry. One of our favorite vegetable combinations to use the Maple Chipotle BBQ sauce on is onion, potato, and green beans. During this time of year, we'll often add frozen peas or corn, as well. Put the onions and potatoes in the pan first, and cook them on the stovetop until browned on the outside. Then transfer them to an oven-safe dish and mix them together with some BBQ sauce, and any frozen veggies you want to add. Let it cook in the oven at 350 for 15-20 minutes, or until the potatoes are nice and soft. Yum! It really spices up an old favorite dish. Sometimes, we sprinkle a little cheese on top of it to add a little more richness to the dish. :) 

I hope that everyone has a wonderful week! Stay warm!