Orange Glazed Carrots

Servings: 4

Ingredients:

1 pound carrots, peeled, cut to 3 inch sticks

1/4 cup orange juice

3 tablespoons brown sugar (or honey)

2 tablespoons butter

1 pinch salt

 

1.  Place carrots in a steamer.  Cook until tender.  Drain, and place in saucepan.

2.  Pour orange juice over carrots and mix well.  Simmer over medium heat for about 5 minutes.  Stir in brown sugar, butter, and salt.  Heat until butter and sugar melt.

Carrot Salad with Cranberries

A great side with hamburgers or BBQ . . . .

Ingredients:

1/4 cup olive oil

2 Tablespoons lemon juice

1 teaspoon Dijon mustard

1/2 teaspoon sugar (or honey)

1 bag (10 oz) shredded carrots (or your fresh Phocas Farms carrots)

1/2 cup dried cranberries

1 small onion, chopped

1/2 cup slivered almonds, toasted

 

Combine first 4 ingredients in a bowl.  Add remaining ingredients, and mix well.  Cover and chill two hours or overnight.

For a twist, try substituting yellow mustard, green onions and cashews.

Veggie Pancakes

Serves 2 – 3

Ingredients:

2 cups shredded veggies (I like to use a mix including things like white potatoes, sweet potatoes, zucchini, yellow squash and/or carrots . . . whatever you have on hand)

2 eggs

1 tablespoon whole-wheat flour

1/4 teaspoon salt

Olive oil for cooking

Optional garnishes: Sour cream and/or applesauce

 

  1.  Combine the shredded veggies with the eggs, flour, and salt.  Mix thoroughly,
  2. Heat a thin layer of olive oil in a saute pan over medium heat.  It is important that the heat is the right temperature because you want the pancakes to cook all the way through the middle by the time they are brown on the outside.
  3. Once the oil has heated up, add pancake size dollops of the veggie mixture into the pan.  Cook for several minutes until the bottom starts to brown.  Then flip and repeat.
  4. Transfer cooked pancakes to a plate lined with paper towels.  Serve warm with sour cream and/or applesauce.

Cider Beef Stew with Mashed Potatoes

Servings: 4

Pre-heat oven: 375 degrees

Ingredients:

2 Tbs. Virgin Olive Oil

3 Tbs. Butter

2 Lbs. Top Sirloin Steak, trimmed and cubed

Salt & Pepper

1 Large Onion, chopped

2 Med. Carrots, peeled and chopped

1 Lb. Turnip, peeled and chopped

6 Tbs. Flour

2 Cups Apple Cider

1/2 Cups Beef Consomme

3 Lbs. Potato, peeled and chopped

1/2 Cup Milk

1/2 Cup Sour Cream

2 Cups White Cheddar Cheese, shredded

3 Tbs. Chives, chopped

  1. Place Dutch Oven over medium-high heat.  Add olive oil and butter.
  2. Season the beef with salt and pepper.
  3. Add to pot, browning on all sides, about 6 – 8 minutes.
  4. Add onions, carrots and turnips.  Cook 4 – 5 minutes.
  5. Add flour, stir to combine and coat.
  6. Add the apple cider and the beef consommé, stir to combine.
  7. Bring to boil, cover and place in oven for 1 – 1 1/2 hours.
  8. About 45 minutes into cooking the beef, prepare the mashed potatoes.
  9. Cover with water by 1 – 2 inches, place on high.  Add salt and pepper and boil about 15 minutes until tender.
  10. Once the potatoes are done cooking, drain and return to pot.
  11. Add milk, sour cream and cheese.  Mash to desired consistency.  Season with salt and pepper, add chives.  Cover and reserve until ready to serve.
  12. When beef is done remove from the oven.

Serving suggestions:  Place a spoonful of mashed potatoes in a wide serving bowl.  Make a well in the middle of the potatoes and spoon the beef into the center.