‘Cascading meal prep,’ as termed by one of our FHK Chefs, allows us to reuse ingredients throughout the week in an accessible meal prep strategy. On Monday, we’ll take a Whole Chicken and very gently poach it with aromatics for Read on!
Vegetable Preservation in the Freezer
Here at Farmhouse we tend to have a lot of vegetables at home. Some of us have gardens at home as well, so on top of the farm-fresh produce we’re sampling from work, we’ve got a full summer jungle of Read on!
Air Fryer Baked Egg In Avocado
Ingredients: 1 large avocado 2 eggs Salt & Pepper to taste Instructions: Cut avocados in half and remove the seed. You may want to carve out a little extra meat to make space for the egg. You can also cut Read on!
Green Shakshuka
Who knew a recipe could get us all excited with just a word? Shakshuka is awfully fun to say, but even more fun when you realize how delicious it is. An easy way to make dinner out of a few Read on!
Grain Free Vietnamese Bún Noodle Bowl
Serves 4 | Time: 40 minutes Ingredients: Bowl: 1 small bunch green onions, sliced 1 large carrot, peeled and julienned 1 cucumber, thinly sliced 2 watermelon radishes, julienned 1 head romaine, shredded “Noodles” from 1 large spaghetti squash, roasted and scooped or ready made Spaghetti Squash Read on!
Vegetable Rainbow Salad
Adapted from Grace Parisi, Food & Wine Magazine Serves: 6 Ingredients: 1 small red onion, sliced ¼-inch thick – get them pre-pickled here! 1 bunch radishes, halved or quartered lengthwise 1 large watermelon radish, peeled, sliced 1/4 inch thick half Read on!
Pumpkin Dinner Rolls
Adapted from Beyond Kimchee’s Pumpkin Dinner Rolls Recipe Ingredients: Rolls 3/4 cup whole milk (recommended), scalded 6 Tbsp of butter, softened 1/3 cup light brown sugar 1/3 cup white sugar 1 cup canned pumpkin puree 1 tsp salt 1/4 cup Read on!
Holiday Cocktails
We’re thrilled to announce that local Texas craft spirits are now available for delivery through Farmhouse! To celebrate, we’ve conjured up some wintry cocktail recipes that use seasonal flavors and ingredients, perfect for your next holiday party. Blood Orange Rosemary Read on!
Jessica’s Persimmon Rum Pudding Cake with Brown Butter Glaze
From Jessica Maher, Lenoir Restaurant Note: Make sure persimmons are very ripe, enough to stick your finger through the skin, or else they will be very tannic. Ingredients: 2 1/2 c. very ripe (about 5-8) persimmons 2 Tbsp. freshly squeezed Read on!
