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Entries in soffrito (4)

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. 

Saturday
Jun132015

Farm Update

Things are really getting busy around here! We’ve gotten almost everything planted by now—broccoli, peppers, tomatoes, squash, herbs, garlic, and more! Now we just have to wait a little bit longer until we can eat fresh veggies straight from our gardens!

Peppers, chilis, and canning tomatoes!

            With all of the wonderful produce we can get our hands on now that it’s summer, we’re rolling out some of our favorite (and most popular) products. Our basil pesto goes into production this week, and our chimichurri and soffrito sauces will be on the shelves at Hunger Mountain Coop! We’ve already started making gazpacho (yum), and soon we’ll be making our chilled cucumber dill soup, as well as our summer minestrone (one of my personal favorites).

(tiny tomatoes! Can't wait to watch them ripen--and to eat them, of course)

            Speaking of soups and sauces, the new facility is coming along quickly! We’ve gotten all the floor drains and sprinklers set up, and if all goes as planned, the hood vents, cooler, and freezer are going to be installed by this time next week. Wohoo! We really can’t wait to be able to move into our own facility, and we plan to do so before the winter starts. As some of the big, initial projects get finished (like pouring the concrete for our floor), things are really picking up speed.

(the wall where our stoves, kettles, and ovens will be!!)

            We’ll try our best to keep you updated as things progress! And, as always, please stay in touch! We love any and all feedback that we receive.

 

Have a wonderful weekend (get out there and soak up some of this lovely sunshine)!

Olivia & Joe

Thursday
Jun042015

Gazpacho!

Tomorrow afternoon from 3-6, stop by the Hunger Mountain Coop in Montpelier to taste soup fresh Gazpacho. This is the first batch of the year--and it's always worth the wait.

Gazpacho isn't the only thing we'll be sampling, though! We're also debuting our Soffrito Sauce, as well as sampling our Maple Chipotle BBQ Sauce, and our Tomatillo Verde Sauce. As the soup season winds down, we're able to make some awesome summer dips and sauces. After all, who wants to cook when it's warm enough to be outside?! 

If you're in downtown Montpelier tomorrow around 3-6, please stop by!! We'd love to see you, and have you taste some of our newest products :)

As always, stay in touch! We appreciate any and all feedback we recieve. 

See you tomorrow!

Olivia & Joe

Friday
May292015

Summer Products are Here!!

Summer is officially here! And with all of the sunshine and warm weather that brings, come fresh soups and sauces.

            This week, we’re going to be rolling out our first batch of Gazpacho for the year, along with our chilled Cucumber Dill soup! Yum! They are two of our most popular soups—the Gazpacho is perfectly crunchy, with just a tiny bite thanks to the fresh peppers we’ll be putting in there. And the Cucumber Dill soup is just the thing to eat on these hot and humid days: with a little bit of yogurt in there to thicken it, it’s cool and refreshing—not to mention ready to eat! I know around our house, no one wants to stand in front of the hot stove during the summer.

            We’re also releasing a new line of sauces and spreads that haven’t previously been available through many of our customers. Soon, Hunger Mountain Coop will be carrying our Maple Chipotle BBQ sauce, Maple Balsamic Vinaigrette, Chimichurri (an Argentinian spread, used for cooking meats or veggies, that is parsley based—super fresh!), Enchilada Sauce, as well as our Cannellini Bean Dip, and Tomatillo Verde sauce. The Verde sauce was originally meant to be used hot, (for things like enchiladas), but we discovered that it actually tastes really good cold, as a salsa.

            Finally, our newest product is going to be hitting the shelves in the next few weeks! It’s a tomato-based sauce, called “Soffrito”. The sauce comes from Cuba, and can be used on pasta like a regular tomato sauce, but it’s also great for adding flavor to any meal. We’ll often put it in a pan full of zucchini, peppers, mushrooms, and other vegetables, or cook it into an egg frittata or tofu dish. It’s commonly cooked into rice, as well, and it also tastes great with meat!

            We’re excited that it’s finally warm outside, and plan to take advantage of all of the beautiful produce that’s starting to come in. And we can’t wait to share our new products with everyone!

            As always, stay in touch! We appreciate any and all feedback that we receive.

Have a wonderful weekend!
Thanks,

Joe & Olivia