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Sarah's Kitchen Creations: Fall Harvest Grain Bowls

As cooling weather falls upon us each October in Champaign-Urbana, I am always stunned by the bounty of local foods harvested this month. October straddles the last of the summery heat-loving foods like our favorite nightshades and cucurbits all the while welcoming the harvest of the cool-loving salad mixes, brassicas, and local storage crop foods that the farmers been patiently tending to for many months. It's hard to describe the satisfaction of eating the season's first apple and hoarding the last of the tomatoes and basil in the same sitting.

Sarah's Kitchen Creations: Heat & Eat Paneer Tikka Masala

This quick recipe is for the hangry, exhausted folks that should have eaten hours ago.

WHAT YOU'LL NEED FOR HEAT & EAT PANEER TIKKA MASALA:

1 jar Maya Kaimal Tikka Masala simmer sauce

1 pouch Maya Kaimal Organic Everyday Dal black lentil, tomato, cumin 

1 pouch Maya Kaimal Organic Everyday Dal kidney bean, carrot, tamarind

1/2 block Gopi paneer cheese

1 T. canola oil or high heat oil

1 package Mother Earth organic baby bella mushrooms

1 local & organic yellow onion from Blue Moon Farm

Sarah's Kitchen Creations: Thai Green Curry Chicken

This is definitely my favorite curry recipe. It's brothy, full of vegetables, and the chicken is so tender.

What you'll need for Green Curry Chicken:

1 can Native Forest organic coconut milk, unsweetened classic full fat

1/2 jar Thai Kitchen green curry paste

1 package Farmer Focus organic & free range boneless skinless chicken thighs

2 T. Thai Kitchen premium fish sauce

2 T. organic coconut palm sugar

1 cup Field Day organic chicken broth, low sodium

Sarah's Kitchen Creations: Vegan TVP Tacos

by: Sarah Buckman

This vegan taco has our special TVP taco crumbles, avocado, sliced cabbage, lime, and so many other local and seasonal goodies. You're going to love this one.

 

WHAT YOU'LL NEED FOR VEGAN TVP TACOS:

1 package of Maria and Ricardo's soft corn or flour tortillas 

1 container of Our Own Vegan TVP Taco Crumbles

5 leaves of local lettuce from Greens For You, thinly sliced

1 cup of local organic red cabbage from PrairiErth Farm, thinly sliced

Sarah's Kitchen Creations: Shredded Chicken Tacos

by: Sarah Buckman

This is a hyper-local taco with half the ingredients locally sourced! Super fresh, quick to prep, this taco is a stunner!

 

WHAT YOU'LL NEED FOR SHREDDED CHICKEN TACOS:

1 package of Maria and Ricardo's soft corn or flour tortillas 

1 container of Our Own organic shredded chicken

5 leaves of local lettuce from Greens For You, chopped

1 container of Our Own organic refried beans, La Preferida Refried Black Beans, or refried pinto beans

Sarah's Kitchen Creations: Red Banana Raspberry Popsicles

by: Sarah Buckman

 

Yes, red bananas exist and we have them! These special bananas are creamy, smaller, and blend so well with raspberries and yogurt. You have to try this one! 

 

What you'll need for Red Banana Raspberry Popsicles:

2 red bananas (or 1 ripe yellow banana)

1 cup Seven Stars Farm organic original plain yogurt

1 cup Cascadian Farms frozen raspberries

1 T. Field Day maple syrup

Sarah's Kitchen Creations: Mango Lassi Popsicles

by: Sarah Buckman

These are hands-down my favorite popsicles! Only three ingredients, frozen mango, yogurt, and a little maple syrup and it will change your life for the better. It's so good, you'll wish you doubled the batch.

What you'll need for Mango Lassi Popsicles:

2 cups Wyman's frozen mango

1 cup Seven Stars Farm organic original plain yogurt

2 T. Field Day maple syrup

popsicle molds / empty ice cube tray with toothpicks & saran wrap

blender / food processor 

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