Farm Style Recipes

TDF Cauliflower soup

Ingredients 

• 4 garlic cloves, roughly chopped
• 1 large head  cauliflower cut into large florets
• 1 cup raw cashews
• 2 cans of cannellini or garbanzo beans, drained and rinsed
• 4 cups vegetable broth
• 2 Tbsp thyme
• 1 large fresh rosemary sprig
• Kosher salt
• Ground black pepper
• ¼ cup feta or goat cheese
• ¼ cup 2% milk mixed with 2  tbsps flour
• Sriracha sauce
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INSTRUCTIONS

In an Instant Pot, add the garlic, cauliflower florets, cashews, beans, vegetable broth, thyme, rosemary, salt, and black pepper to taste. Stir to combine.

Secure the Instant Pot lid, set the pressure cooker to high, and cook for 8 minutes.

Perform a quick pressure release by switching the Pressure Release knob from sealing to venting. Open the pot and add the floured milk and cheese.  Use an immersion blender to puree the soup until thick and creamy. Taste for salt and pepper and adjust accordingly.

Sprinkle with Sriracha and serve.

TDF Chimichurri Steak

Ingredients 

3 diced shallots or chopped red onions

3/4 cup Flat-leaf parsley

1 tbsp Fresh oregano

2 garlic cloves 

Ground Salt

1 tsp black pepper

1/2 tsp Red pepper flakes

Mongolian fire oil

3/4 cup Extra-virgin olive oil

1/2 cup Red wine vinegar

Steak

Sirloin, filet, new York strip, flank, or skirt

 INSTRUCTIONS

1. In a small food processor pulse the shallot, parsley, oregano, garlic cloves, salt and pepper until combined.
2. In a small bowl add the red  wine vinegar, olive oil, red pepper flakes (or fire oil), and the parsley mixture. Stir until combined.
3. Pat the steak dry with paper towels. Season with salt and pepper.

To grill:  Preheat grill to medium-high. Place steak on grill and cook to about 5 minutes per side for medium-rare. (Cooking time will vary due to the thickness and cut of your steak.)

  Let rest for 5-10 minutes before slicing against the grain.

Serve with chimichurri sauce.

TDF Butternut Squash Soup

Ingredients

2 tablespoons unsalted butter

1 yellow onion, chopped

1 medium carrot, chopped

1 stalk celery, chopped

2 green apples, cored and cubed

4 cups chicken broth

24 ounces butternut squash, diced

Crumbled bacon

Toasted squash seeds

1/2 teaspoon kosher salt

1/4 teaspoon ground black 

pepper

Directions

In  an instapot, saute the butter, onion, celery, carrot and apples for 5 minutes or until lightly browned.

Pour in enough of the chicken stock to cover vegetables. Add butternut squash.

Bring to a boil. Add salt and pepper.

Reduce heat to low, cover pot, and slow cook for 2 hours (or cook on high pressure for 14 minutes).

Blend until smooth.  (Prefer an immersion blender).

Serve with a sprinkle of seeds and bacon bits.