Many-Onion Soup
• 4 Tablespoons butter • olive oil • ¼ c Italian parsley • 6 cloves of garlic, peeled and crushed, or 1 bunch garlic scapes • 1 bunch leeks, washed carefully and sliced (white part only) • 1 bunch Read on!
• 4 Tablespoons butter • olive oil • ¼ c Italian parsley • 6 cloves of garlic, peeled and crushed, or 1 bunch garlic scapes • 1 bunch leeks, washed carefully and sliced (white part only) • 1 bunch Read on!
1/2 cup heavy cream 3 teaspoons fresh herbs, chopped 6 tablespoons (3/4 stick) unsalted butter 2 pounds crimini mushrooms, cut into 1/4-inch-thick slices (10 1/2 cups) 3 large leeks, white and pale green parts only, cut into 1/4-inch dice (2 Read on!
For squash soup: 3/4 stick (6 tablespoons) unsalted butter, cut into pieces 1 medium onion, halved lengthwise and thinly sliced crosswise 1/2 teaspoon salt 3-4 yellow summer squash, halved and thinly sliced 2 carrots, thinly sliced 2-3 new potatoes Read on!
1 small seedless watermelon, peeled & cut into chunks 1 fresh lemongrass stalk* 3 tablespoons finely chopped shallot 1 1/2 tablespoons finely chopped peeled fresh ginger 1 tablespoon finely chopped garlic 1 1/2 tablespoons mild olive oil 1 small Read on!
1 small seedless watermelon, peeled & cut into chunks 1 fresh lemongrass stalk* 3 tablespoons finely chopped shallot 1 1/2 tablespoons finely chopped peeled fresh ginger 1 tablespoon finely chopped garlic 1 1/2 tablespoons mild olive oil 1 small hot Read on!
‘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!
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!
It’s a soup 911. We desperately need the comfort and simplicity of a nourishing, satisfying one-bowl meal, but if y’all haven’t noticed, it’s not exactly soup and sweater weather out there. Enter green gazpacho – zesty, cool, refreshing, reach-in-the-fridge-and-grab-it easy. Read on!
Farro is a whole grain with a nutty flavor and chewy texture. While it is not gluten-free, this ancient grain is a good source of protein and is great for salads, soups, and as a simple side. Read on for more Read on!