Roasted Chicken & Goat Cheese Salad with Lemon Dijon & Cranberries | To-Go

This week, I took lunch to the School House girls since they've been working so hard on packing up orders from the fall launch.  I've added these Kraft To-Go Boxes (set of 10, $6) to the store just for moments like these.  We've used them so much in just the last week that I've had them at my house.  Emma and I put sliced baguette, cheese and apples in for an impromptu picnic, too - so glad to be able to just recycle it when we're at the park instead of dragging it home to clean.

I've also used them to pack up leftovers for lunches - if we don't plan to eat them right away, I can wrap in plastic wrap and put it in the freezer for another night.   

They are also great for Boxed Lunches for Baby or Bridal Showers - especially at a casual party.  Everyone can grab a box - they can be tied with ribbons and pretty paper napkins.

Shop Kraft To-Go Boxes >

In addition, I added a couple more to-go items for the Fall.  Claire (the school house manager) is married to my Brother, Josh - he requested a larger 20oz. to-go coffee cup.  He leaves really early in the morning to feed cows and wants to fit two KCups of coffee in his cup.  What Josh wants, Josh gets.  Little brothers!

Shop To-Go Coffee Cups >

My Dad requested these to-go Soup Containers.  He said they would be great for a harvest meal in the combine.  I'm guessing that means I'll be filling some with chili to deliver to the field, soon.  I think they'll be great filled with soup to go along with my box of salad and box of sliced baguette and cheese for a fall time picnic.   I also plan on using them at the School House Open House in October for samples of soup.

Shop To-Go Soup Containers >

Great ideas, guys.  My Dad and Josh have become more involved in my store operations since it moved near their farm.  They get caught carrying boxes they see on the front porch of the School House when they drive by.  And for the record, one day my Dad carried in a box of the to-go coffee cups and said 'why would you need these??'  They've since become one of his favorite things.  Ha!

Shop Kraft To-Go Boxes >

Set of 10 boxes with 20 small ramekin containers and lids.

Roasted Chicken & Goat Cheese Salad with Lemon Dijon Dressing

Salad Greens
Roasted Chicken Breast, cubed (or rotisserie chicken)
Goat Cheese, sliced
Dried Cranberries or Cherries
*toasted walnuts
.....
1/3 cup of red wine vinegar
1 tablespoon of dijon
1 tablespoon of lemon juice
1 tablespoon of honey
1/2 cup of olive oil
1 teaspoon of sea salt

Assemble salad by putting greens in the box, or on a platter.  Add cubes of chicken, slices of goat cheese and on sprinkle cranberries and walnuts.  Make dressing in a small jar or container with lid.  Add all ingredients and shake well.  Divide up into small ramekin with lids (included with to-go boxes).

Shop To-Go Essentials >

Perfect BLTs | Summer Lunch at The School House

Emma and I treated the girls to lunch this week at The School House.  I really like simple food in the summer so BLTs were the perfect lunch for a super hot July day.  The School House has been open for 3 months now, so it was a good time to catch up with the team to get some feedback from them.  They have done such an amazing job taking over the packaging and fulfillment and teaching themselves the business.  We have very few packaging errors (and when one or two pops up - they take it so personally!) and they really do take pride in making sure each package is beautifully assembled.  I LOVE how well they take care of my customers.  

Read more about The School House, here >

The School House is in my hometown of Lexington, Missouri.  It is about an hour from my house, so try to get there once every couple of weeks.

When we do, we always stop by the local farmstands to see what's in season.  Our favorite is my cousin's - Fahrmeier Farms.  They have strawberries early summer, and now they have blackberries and tomatoes.  In the fall, they have beautiful pumpkins and family activities.

When I shared our berries on Instagram, I had so many of you ask where we'd found them, so I thought I'd share : )

Fahrmeier Farms

9133 County Farm Rd

Lexington, Missouri

(816) 289-2496

Of course, there is no need for a recipe for BLTs... but using the right ingredients is important.  I hardly ever order one at a restaurant unless I know they know what they're doing.  Same with caprese salads.  They can be great or terrible.

Good Bread : I used brioche from Whole Foods.  It was my first time buying it there and OMG - I don't know if I'll ever be able to use any other bread again.  So delish.  Buttery, soft.  

Good Tomatoes : Real tomatoes.  When you slice them you shouldn't see a "wagon wheel" shape, but fleshy and red all the way through.  They don't have to be heirloom, but usually the 'home grown' label is good enough.  I've found now that some "heirloom" have been farmed to look right, but don't even taste great.  I salt them with sea salt before putting on the sandwich. 

Lettuce : Soft lettuce.  I don't like romaine or iceburg on a BLT, but a soft lettuce like butter or this red leaf. 

(Do I sound crazy yet?!)

Bacon : Has to be crispy.  If there is any chewy aspect, I'm out.

Mayo

Whole Foods Brioche

I can't wait to make French bread with this... not that there is any left.

See the flesh all the way through?  Wagon Wheel tomatoes (not these) were hybridized to ship and transport well without getting squashed.  So, the made them firm and hard... instead of juicy and delicate like these.

I bake bacon on a baking sheet with parchment paper for 20 minutes at 375.   You can find baking sheets and parchment, here >

This is my favorite pasta salad - Barefoot Contessa's Pesto, Pasta & Peas.  If you have pesto in the fridge (like I do in the summer, here is my recipe), then it is super easy to make.   I've simplified the recipe to be simply : Bowtie Pasta, Pesto, Thawed Sweet Baby Peas & Parmesean.  

Blackberries from Fahrmeiers Farm.

There are a couple more weeks of blackberry picking, then tomato season will be in full swing.  They would love for you to come visit!  One of these days (maybe Fall?), we'll have an open house at The School House and you can stop by at both (we're just down the road).

Fahrmeier Farms

9133 County Farm Rd

Lexington, Missouri

(816) 289-2496

Simple Chicken Salad

   

 You can buy or make Chicken Salad.  Emma LOVES chicken salad, so I usually make a big at the beginning of the week for our lunches.  She takes it in a small kitchen container to eat with ritz crackers and I usually have mine with a half of an avocado or as a sandwich.  

Our recipe is simple - roasted chicken, celery, red grapes, red onions and mayo.  I keep chicken breasts in the freezer (I usually buy an all natural version from Target or Costco), so I can whip it up anytime.  I roast the chicken on a sheet pan with parchment for about 20 minutes, then let it cool and chop it or shred it.

Chicken Salad Recipe

3-4 chicken breasts

olive oil

sea salt

....

1 cup of grapes, sliced

1-2 stalks of celery, minced

2 tablespoons of red onion, minced

mayo 

(I usually try to go pretty light on the mayo, but add as much as you like)

Roast chicken breasts on a sheet pan in the oven for 20-25 minutes at 375 degrees until cooked all the way through.  Let rest.  Meanwhile, slice grapes and mince celery and red onion.  When the chicken has cooled, cut it into small chunks or shred it with two forks.  Mix it with grapes, celery, onion and mayo.  Keep refrigerated.  

I packed this picnic using my favorite Kitchen Essentials.

All of these items are part of my Kitchen Essentials Collection (shop here) - things that I use over and over, in all sorts of different ways.  In these posts, I try to show you different ways you can use the essentials to make life simpler.  I love having a small number of items in my kitchen that can be used for everything I need to do.

You can read the entire post about this picnic, here >

Lobster Bisque | Easy Creamy Seafood Bisque Recipe

I'm re-sharing this from January 2012.  I haven't made it in a couple of years and it is going to make an appearance on our table soon... maybe this weekend?  I forgot about the homemade seafood stock component... I'm going to try going another route.  I'll let you know!  If you don't have any lobster lying around,  I've also made this with some potatoes and shrimp - very tasty!  While indulgent tasting, it really isn't all that bad for you... just a little cream.  And butter.

...



In New England almost every restaurant has a Lobster Bisque on the menu.  Some are great - luscious, creamy soups filled with large chunks of claw meat.  Others are thin, flavorless and without any actual lobster meat.  After a few disappointing restaurant experiences with Lobster Bisque I started asking servers to describe their bisque - is there actually lobster meat in it?  creamy?  but not thick and goopy... right?


I made this for lunch after a seafood feast from the night before, making use of our shells to make the stock.  Seafood stock is really very easy to make.  You are basically just boiling the shells!

Lobster Bisque
smooth, creamy seafood soup



New! Printable Recipes, here.

6 tablespoons of butter
1/2 cup of flour
2 teaspoons of old bay seasoning
2 cups of Seafood Stock (homemade, see below)
6 cups of milk
2 tablespoons of tomato paste
sea salt and pepper
1 pound of lobster, crab or shrimp (or combination), torn or cut into 1/2 inch pieces
1/2 cup of heavy cream
chives

In a saucepan, melt butter on medium heat.  Whisk in flour and old bay, continue stirring for 1 minute.  Add seafood stock and continue to whisk over medium heat until smooth.  Add milk and tomato paste.  Cook on medium for 10 minutes, until the soup begins to thicken, stirring periodically to make sure the soup doesn't burn!  Lower the heat.  Continue to cook until the desired thickness is achieved.  Season with salt and pepper as needed.  Add lobster, crab or shrimp and heavy cream.  Garnish with a dash of old bay, chives, and a drizzle of heavy cream.



Homemade Seafood Stock
making use of shells

water
seafood shells (lobster, crab or shrimp)
black peppercorns
sea salt
onion, quartered
garlic head, cut in half

In a large pot of water, boil seafood shells, peppercorns, sea salt, onion and garlic for 30 minutes until it has reduced.  Reserve liquid from other debris (shells, garlic, peppercorns, etc.).

Bacon, Avocado & Heirloom Tomato Sandwich

This is one of our favorite summer suppers.  I use heirloom tomatoes when I can find them... mine still have a good 30 days before they'll be ready in my raised bed garden.  They are worth the extra money and hunt - the flavor and smooth texture is incomparable to a regular grocery store tomato. 

The B.A.T.

serves 4


1 pound of bacon
2 pounds of tomatoes*
2 avocados
mayo
italian or country white bread
sea salt & pepper

I cook bacon by baking it in the oven at 325 degrees for 15-20 minutes.  It works great if you cook them on a baking rack on a baking sheet, so the fat can drain.

Spread each slice with mayonnaise, then tomatoes + sea salt & pepper.  Next, add bacon then avocados. 

The best way to bake bacon!

Final product.  Creamy avocado, sweet juicy tomatoes, and crispy salty bacon.  As I said, the best summer supper. 

Emma's not quite ready for bacon sandwiches yet, so I made her Tomato & Avocado Flowers.

"May-toes" as Emma calls them.  She was entertained for at least 30 seconds, I think.

Asparagus, Mushroom & Leek Spring Pasta

Spring Pasta Supper
Asparagus, Mushroom & Leek with Pappardelle Pasta

At the beginning of every season I go to the local market and long to make something that 'feels' like that particular season- roasted root vegetables in the Fall, heirloom tomatoes and cucumbers in the Summer.  This pasta took shape like all good recipes- it started on pinterest (are you following me?), and ended with a trip to Verrill Farm.



1 pound of pappardelle pasta (here is the homemade recipe- or buy it if you can find it.)
1/2 pound of bacon, cut into 1/2 inch dice
2 tablespoons of olive oil
2 pints of mushrooms, sliced
2 leeks, large dice
1 pound of asparagus, 2-inch pieces
3 cloves of garlic, minced
1/2 cup of cream
sea salt & cracked pepper
olive oil
parmesan cheese


Bring a large pot of water to boil.  Add 2 tablespoons of sea salt.  Meanwhile...

In a saute pan, cook diced bacon on medium, rendering fat, cooking until crispy.  Remove cooked bacon and set aside, leave the bacon fat in the skillet.  Add olive oil.  Cook mushrooms in olive oil and bacon fat for 2-3 minutes until they begin to brown.  Add leeks.  Continue to cook for 2-3 minutes.  Add asparagus and garlic.  Cook for 2-3 minutes until the asparagus begins to get tender.  Add cream, salt & pepper.

Add the pasta to the boiling water.  For fresh pasta, only cook for 30 seconds.  For dried pasta, cook for 4-6 minutes.  Add 1/4 (or more or less) pasta water from the boiling pot to the sauce.  Remove the pasta from the water with tongs and put it directly in the sauce. Toss the pasta in the sauce.  Add more pasta water if needed.

Serve topped with parmesan cheese & good olive oil drizzled.

This pasta would be great for Mother's Day served with this dessert...

Vanilla Pound Cake layered with Lemon Curd Cream, Whipped Cream, Berries & Black Plums - Recipe coming later this week along with a planted pansie centerpiece.

French Dip Sandwiches with French Onion Soup | Recipe

French Dip Sandwiches are one of Mike's favorite meals.  Something about dipping the almost rare beef into a steaming hot bowl of cheese covered soup that says comfort food.  As I mentioned before, French Onion Soup is a very simple and quick soup to make - great for a weeknight dinner or elegant dinner party.

French Dip Sandwiches

1 baguette
1 pound of roasted beef, sliced

Spaghetti al Pomodoro | Lunch | Italian | Recipes

For me, lunch is usually something I shove in my mouth to get me through the day - peanut butter and jelly, leftovers, banana with peanut butter, peanut butter and crackers... you get the picture.

Today, I treated myself to Spaghetti al Pomodoro - a lunch I frequently enjoyed in Italy.  I always have the ingredients in the pantry... tomatoes, garlic, angel hair pasta and plenty of parmesan cheese.   If you've got it, add shrimp, chicken, mushrooms or even panchetta.

Spaghettini al Pomodoro (for 2)

1/2 pound of angel hair pasta
1 tablespoon of salt
 2 tablespoons of olive oil
 2 cloves of garlic, minced
1 can of tomatoes (crushed, whole peeled, or diced)
parmesan cheese

Start a pot of boiling water with the tablespoon of salt for the pasta - don't add the pasta until you've completed making the sauce... it will take just a little while to cook.

In a saute pan, cook garlic in olive oil on low for 30 seconds, or until it begins bubbling.  Add in tomatoes.  If you are using whole, squeeze them into the pan by hand to break them up.  At this point, you can add the pasta to the water.  Cook the tomatoes with the garlic for 2-3 minutes.  Salt to taste.  After the 2-3 minutes, the pasta should be done.  With a pair of tongs, take the pasta directly out of the water and add it to the pan with the tomato sauce.  Addd parmesan cheese and toss to coat.  Done!