Field Goods | Fresh Foods From Small Farms

Recipes

Field Good’s 6-Ingredients-or-Less: Sweet Squash Corn Cakes

Bump up the nutritional value of your breakfast muffins by adding in some butternut squash (the frozen Field Goods kind works great!), and some whole kernel corn.

Ingredients:

I package corn muffin mix
1/2 cup milk
1/2 cup butternut squash puree
1/2 cup corn kernels
1 egg

Preparation:

1. Preheat oven to 400 degrees. Blend all ingredients together.
2. Spoon batter into muffin liners and bake, 8 minutes for mini muffins, 10-12 for larger size. Tastes great with some squash or apple butter for breakfast!

Field Good’s 6-Ingredients-or-Less: Savory White Bean Dip

Nutritious appetizer you can whip up in a flash!

Ingredients:

2 cups cooked white beans
2 tbs extra virgin olive oil
1 head of garlic, roasted in the oven until soft
1 tbs Sage, chopped fine salt & pepper to taste

Preparation:

1. Pulse ingredients together in a food processor until smooth.
2. Serve on sliced bread, toast, crackers, veggie sticks. Also makes a great addition to soups as a thickener or add a little stock for a creamy sauce you can add to pasta.

Field Good’s 6-Ingredients-or-Less: Simple Cucumber Salad

Ingredients:
1 large cucumber, sliced into thin rounds
1 tbs apple cider vinegar
2 tsp honey
2 tsp finely chopped fresh herbs of your choice (dill, parsley, basil, etc.)
1/2 tsp sea salt freshly ground pepper
 
Preparation:
1. Mix together honey, vinegar, salt & pepper in a bowl until well combined.
2. Toss together with sliced cucumbers, sprinkle with herbs and serve. Can be stored covered in the fridge for up to a week.

Field Good’s 6-Ingredients-or-Less: Pan Roasted Broccoli with Sweet Corn and Pepitas

Ingredients:

1 large head of broccoli, cut into florets
2 ears of sweet corn on the cob (or frozen works in a pinch!)
1/3 cup roasted pumpkin seeds canola oil salt & pepper

Preparation:

1. Brush corn lightly with oil and sprinkle lightly with salt. Place under a preheated broiler and allow charring slightly on all sides. Take out of oven, cool to handle, and cut off kernels into a bowl. If short on time, you can substitute frozen corn.
2. While corn is cooking (keep an eye on those cobs) heat 2 tablespoons of canola oil in a skillet and allow to coat. Cast iron is preferred, but use what you have on hand. Add in the broccoli and cook on med-high heat until edges of broccoli have browned.
3. Toss in reserved corn and cook another minute or two. Add in the pumpkin seeds (pepitas) and mix. Season with salt and pepper. Optional but delicious: a squeeze of lime & dash of chipotle hot sauce.

Field Good’s 6-Ingredients-or-Less: Easy Kale Crunch Saladkale Curly 76ee37

Ingredients:

1 bunch of curly kale, washed and dried
1 large apple, diced small handful of radish sprouts
1/4 cup sunflower, pumpkin or hemp seeds
1 tsp extra virgin olive oil 1 tsp white balsamic vinegar salt & pepper

Preparation:

1. Chop kale into bite sized pieces and drizzle olive oil over greens. Add a pinch of salt and massage well with clean hands for about 5 minutes.
2. Toss in apple, sprouts, seeds, balsamic vinegar and season lightly with salt and pepper. Combine well and serve immediately or store in the fridge for up to a week.

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