Mushroom & Leek Flatbread

Herb-roasted mushrooms, flatbread pizza, kale pecan pesto, and creamy melted muenster cheese. This recipe is a garden buster taking advantage of many fresh garden items: leek, kale, and herbs.

Mushroom & Leek Flatbread

Cedar Oak Farms
Course Appetizer, Main Course
Cuisine American

Ingredients
  

  • 8 ounces organic baby bella mushrooms, sliced
  • 3 – 4 tablespoons fresh herbs like oregano, sage, and thyme, chopped
  • 1 leek, root and outer layer removed and sliced
  • 2 cups kale, loosely packed
  • 2 tablespoons pecans
  • 5 tablespoons olive oil + more for drizzling, divided
  • 1 tablespoon butter
  • 2 tablespoons water
  • 1 package refrigerated flatbread dough
  • 4 ounces Muenster cheese, cubed
  • 1 tablespoon half-and-half
  • Cedar Oak Farms Smoked Sea Salt

Instructions
 

  • Place the mushrooms and herbs in a medium bowl. Drizzle with enough olive oil to coat mushrooms. Season with COFarms Smoked Sea Salt and let sit for 20 minutes to absorb flavors.
  • Pour the mushrooms, oil and all, into a skillet and sauté for 5 – 8 minutes. Remove from heat and let cool slightly.
  • Meanwhile, heat 2 tablespoons olive oil and butter in a medium nonstick pan. Heat until butter starts to foam, add the leeks. Reduce the heat to medium-low, cover with a tight lid, and let cook 30 minutes, stirring occasionally. Season with COFarms smoked sea salt. Remove from heat and let cool slightly
  • Place the kale and pecans in a food processor and pulse until finely chopped. Add 2 tablespoons olive oil and the water pulse until combined. Season with COFarms smoked sea salt.
  • Unroll the flatbread dough on a 13×9-inch baking sheet with parchment paper down. Spread the kale pesto over the dough. Layer on the mushrooms and leeks. Bake at 425°F oven for 14 – 18 minutes, or until the crust is golden brown. Remove from oven.
  • Place the cheese cubs and half-and-half in a microwave safe bowl, and microwave for 1 minutes. Stir and continue melting at 30 seconds intervals until a smooth consistency. Drizzle over the flatbread.
  • Serve immediately.
Keyword Meatless, Pizzas & Flatbreads, Smoked Sea Salt

Smoked Salmon Endive Salad

Endive is a member of the chicory family which gives the salad a crisp texture and a sweet, nutty flavor with a pleasantly mild bitterness.

Smoked Salmon Endive Salad

Cedar Oak Farms
Course Salad
Cuisine American

Ingredients
  

Dressing:

  • 1/2 cup mayonnaise
  • 3 tablespoons half-and-half
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • 1 tablespoon brown mustard seeds
  • Salt and pepper (to taste)

Salad:

  • 3 heads Belgian endive (cored and thinly sliced)
  • 1 cup arugula lettuce
  • 1 Anjou pear (cored and thinly sliced)
  • 1/2 cup red grapes (thinly sliced)
  • 12 ounces smoked salmon
  • 1/2 cup black walnut pieces
  • Olive oil (for drizzling)
  • Flaky salt (like Cedar Oak Farms Smoked Sea Salt, for garnish)

Instructions
 

  • Whisk the dressing ingredients in a small bowl and place in refrigerator until ready to use.
  • Using six salad plates divide and layer as follows: Start with the endive, add a few pieces of arugula, some slices of pear, followed by some grape slices. Top with some of the salmon, dividing evenly among the plates. Drizzle some of the dressing over each salad. Garnish with the walnuts, a drizzle of olive oil, and some of the flaky salt.
Keyword Fish & Seafood, Salad

Succotash & Scallops

A garden fresh version of the classic Southern favorite, Succotash. Traditionally it is made with sweet corn, lima beans and sometimes okra. I use tomatoes, black beans, green pepper, and lots of fresh herbs instead and serve it with pan seared scallops.

Succotash & Scallops

Cedar Oak Farms
Prep Time 15 mins
Cook Time 10 mins
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 1 pound sea scallops
  • 4 ears of corn
  • 1 small yellow onion
  • 1 green pepper
  • 1 cup of cherry tomatoes
  • 1/4 cup fresh basil
  • 2 sprigs of parsley
  • 3 tablespoons oil
  • 1 can 15.5 ounces black beans

Instructions
 

  • Prepare the scallops by removing and discarding the hard muscle that is attached to the side of the scallop. Rinse under cold water and pat dry with paper towels. Be thorough. If they are not completely dried, they will not brown properly. Salt and pepper the scallops and set aside.
  • Husk and remove the silk from the corn. Cut the corn from the cob. Make cutting easy, cut the corn over a small bowl that has been placed in a larger bowl. This keeps everything nice and tidy.
  • Peel and dice the onion. Remove stem and seeds from the pepper and diced in small pieces. Dice tomatoes. Rinse and pat dry basil and parsley, roughly chop.
  • Heat oil in a large skillet. Add the onion, green peppers, and corn to the skillet and season with the salt and pepper. Cook for 7 -8 minutes, or until the veggies are tender. Stir in the tomato and cook another 2 – 3 minutes. Remove from heat.
  • Rinse and drain beans and mix in the corn mixture with the chopped basil. Taste and salt and pepper if needed. Set aside but, keep warm.
  • Clean out the skillet with paper towels and heat 1 tablespoon oil until hot. Place the scallops in the skillet leaving space between them. Brown for 4 – 5 minutes and flip over and brown the other side for 4 minutes.
  • Drizzle some black lime oil on a serving plate. Spoon some of the corn mixture onto the plate and top with 3 – 4 scallops. Garnish with chopped parsley.
Keyword Fish & Seafood, Side Dish

Bruschetta Steak Salad

Bruschetta, an antipasto from Italy. We love it because it takes advantage of summer’s bounty like tomatoes, basil, and bell peppers. Delicious slathered over grilled Italian bread, but even better as a Bruschetta Steak Salad.

Bruschetta Steak Salad

Cedar Oak Farms
Prep Time 10 mins
Cook Time 15 mins
Course Salad
Cuisine American
Servings 2

Ingredients
  

  • 4 Beef tenderloin steaks, trimmed
  • 2 tablespoons CoFarms coffee rub
  • 1 tablespoon olive oil, plus extra for brushing
  • 1/4 cup sliced shallots
  • 1/4 cup chopped fresh basil
  • 1/4 cup roasted red bell peppers, chopped
  • 1 tablespoon fresh lemon juice
  • 12 cherry tomatoes, halved
  • 6 cups loosely packed lettuce mix
  • Grilled Italian bread

Instructions
 

  • Rub both sides of the steak with the coffee rub, let rest of 10 minutes.
  • Heat a grilling pan over medium heat. Brush the olive oil over the steaks. Add the steaks to the pan and cook 3-4 minutes per side, to desired doneness. Remove steaks from pan and let stand 7 minutes.
  • Combine shallots, basil, bell peppers, lemon juice, and tomatoes in a small bowl, toss well.
  • Arrange 1½ cups of lettuce mix into 4 serving bowls. Cut each steak into thin slices. Add 1 steak to each bowl and divide the tomato mixture between each bowl.
  • Serve immediately with your favorite dressing and the grilled bread.
Keyword Beef, Coffee Rub, Salad