Fall HQ Field Trip Recipes
Has your class come to Growing Chefs! Headquarters this Fall and are you looking for a recipe to recreate at home? YOU ARE IN THE RIGHT PLACE! See below for all of the recipes from our Fall Field Trips - and HAVE FUN cooking!
- 3 cups water (slightly warmer than room temperature)
- 2 tablespoons yeast
- ¼ cup olive oil
- 8 cups all purpose flour
- 4 teaspoons salt
- 6 tablespoons olive oil
- ¼ cup fresh chopped herbs
- 3 tablespoons salt
In stand mixer, pour in flour, then pour in water, yeast, olive oil, and salt.
Turn machine on number 1, and mix for 3 minutes.
Turn machine on number 2, and mix for 4 more minutes. (Adjust dough as needed with a little bit of water or flour.)
Spread about 1 tablespoon olive oil in a large bowl, and then scrape dough into the large bowl. Cover with saran wrap, and leave to rise in a warm place for 30 minutes.
Knock down the dough, and divide dough in half. Place each half on a baking sheet lined with parchment paper, and spread dough all over the pan. Press down with fingers to create dimples all over the dough, and stretch as much as possible to reach the outside of the pan.
Brush olive oil all over the top of the dough, and sprinkle all over with herbs, and salt.
Let dough rise an additional 10 minutes, and then load into the oven. Bake until golden brown, about 25 minutes.
Tomato Basil Soup
- 5 pounds ripe plum tomatoes, chopped
- 1/4 cup plus 2 tablespoons olive oil
- 1 tablespoon salt
- 1 1/2 teaspoons black pepper
- 2 cups chopped yellow onions (2 onions)
- 6 garlic cloves, minced
- 2 tablespoons unsalted butter
- 1/4 teaspoon crushed red pepper flakes
- 2 cups fresh basil leaves
- ¼ cup fresh oregano leaves
- 1 teaspoon fresh thyme leaves
- 2 litres chicken stock
In an large stockpot over medium heat, sauté the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the tomatoes, basil, oregano, thyme, and chicken stock. Bring to a boil and simmer uncovered for 40 minutes. Using an immersion blender, blend soup. Taste for seasonings.
- 1 tablespoon olive oil
- 1 pound shredded chicken
- ¼ teaspoon red pepper flakes (or to taste)
- 3 cloves garlic, minced
- 1 onion, diced
- 4 cups chicken broth
- 1 large russet potato, peeled and diced
- 2 cups swiss chard, finely chopped
- 1 cup white bean
- 1 cup heavy cream
- salt and pepper to taste
To a large pot over medium heat, add the olive oil, the red pepper flakes, garlic, and onion and cook, stirring often, until the onions a translucent and the garlic is fragrant, about 4 minutes. Add the chicken broth, potatoes, and swiss chard. Bring the broth to a simmer, reduce the heat to medium-low, and cook until the potatoes are tender, about 10 minutes. Add the chicken and beans and warm through. Remove the soup from the heat, stir in the cream, and season with salt and pepper to taste. Ladle into soup bowls and serve.
Chicken Pesto Pasta
- 3 lb. of whole wheat pasta, cooked
- 3 green zucchini, diced
- 3 yellow zucchini, diced
- 1 eggplant, diced
- 3 red peppers, diced
- 3 orange peppers, diced
- 1 pint cherry tomatoes, halved
- 1/2 cup olive oil
- 2 teaspoon of salt
- 1 teaspoon of ground pepper
- 2 chickens, cooked and meat pulled (a 4 lb chicken yields about 2.5 lbs of chicken)
- 3/4 cup pesto
- 1 cup parmesan cheese, shredded, plus additional for serving
- ½ cup white wine
- ½ cup heavy cream
- 2 cloves garlic
Preheat two large frying pans over medium high heat, and add ¼ cup olive oil to each pan. Add eggplant, salt and pepper, and sauté for 3 minutes, then add peppers and sauté for another 2 minutes. Add zucchini and sauté for an additional 3 -5 minutes, or until all vegetables are soft. Deglaze with white wine. Give half of the mixture to the East classroom. Divide remaining mixture into 4 pans. STOP.
Turn on stoves and heat filling. Add shredded chicken to reheat. Add pasta and stir to heat. Stir in pesto, cream, and cheese. Gently stir until heated through. Check seasoning.
- 2 cups of mixed herbs - parsley, basil, oregano, thyme
- 4 cups spinach
- 6 cloves garlic
- ¼ cup olive oil
- ¼ cup canola oil
- juice of 2 lemons
- 2 teaspoons salt
- 1 teaspoon pepper
- ¼ cup parmesan
In a food processor or high speed blender, puree herbs and garlic cloves until finely chopped. Add in salt, pepper, and lemon juice and blend until seeds are broken down quite a bit.
While processor is running, slowly drizzle in 1/2 cup of olive & canola oil until all ingredients are combined and it has reached desired consistency. If you want a thinner pesto, add some more olive oil to taste.
Creamy Squash and Bacon Risotto
- 1 cup butter, cubed
- 1 bunch green onion, finely chopped
- 5 cloves garlic, minced
- 2 cups of squash, small dice
- 1 lb bacon, diced
- 6 cups arborio rice
- 4 L vegetable stock, simmering
- 2 cups parmigiano reggiano, grated
- 2 lemons, juiced
- salt and pepper
- olive oil
In a heavy-based saucepan, cook the bacon until crisp. Remove bacon from pan and set aside.
Melt 2 tbsp butter in with bacon fat, sweat down the white part of green onions and garlic until softened.
Add in the risotto rice and stir until coated in butter and translucent.
Add in the cubes of squash.
Next add about a ladleful of hot stock at a time, stirring until the stock has been absorbed.
Keep adding stock until rice is al dente (just about cooked), then add the rest of the green onion. Add one more addition of stock and cook until absorbed.
Remove from the heat and stir through the parmigiano reggiano and lemon juice and remaining cubed butter along with crispy bacon. Season to taste.
Serve sprinkled with parmigiano reggiano and a drizzle of olive oil.
Kale Salad with Maple Garlic Vinaigrette
- 1 large bunch of kale, veins removed and finely shredded
- 1 carrot, grated
- 2 apples, cored 1 cm dice
- ½ cup craisins
- ½ cup pumpkin seeds
- ½ cup feta, crumbled
- seasonal vegetables from the garden
- 1 teaspoon garlic, minced
- 2 tablespoons maple syrup
- 2 teaspoons Dijon mustard
- ¼ cup red wine vinegar
- ½ teaspoon cinnamon
- salt to taste
For dressing, pour Dijon, maple syrup, and garlic into a large mason jar. Add vinegar, oil, and season with salt to taste. Shake jar well until ingredients are combined.
To assemble salad: in a large bowl, combine shredded kale, carrot, apple, craisins, pumpkin seeds and feta. Add dressing and stir together.
- ¾ cup to 1 cup sugar
- ½ cup unsalted butter, softened
- 1 cup flour, sifted
- 1t baking powder
- pinch of salt
- 2 eggs
- 24 diced plums, or 1 1/2 c diced apple
- sugar, lemon juice and cinnamon
Cream sugar and butter. Add flour, baking powder, salt and eggs. Beat well.
Place in 2 prepared pans, placing plum halves skin side up. Sprinkle with sugar, lemon juice and cinnamon. Bake 20 minutes at 350F.