Featured recipe
Cauliflower soup with ginger, turmeric and shiitake mushrooms
Ingredients
- 1 medium onion finely chopped
- 2 stalks celery finely chopped
- 8 oz Shiitake mushrooms chopped
- 2 tsp fresh ginger grated
- 2 tsp fresh turmeric grated (or 1/4 tsp powder)
- 1 tbsp olive oil
- 1 qt + cup chicken broth
- 1 lime juice and zest
- 1 large head of cauliflower
Instructions
- Cut the large head of cauliflower into pieces. Cook in one quart of chicken broth until tender. Remove from heat and let cool for 10 minutes. Use a hand blender or container blender, to puree mixture until smooth.
- Add the olive oil to a hot pan and sautee the onion, celery, mushrooms, ginger and tumeric until the onion is translucent and tender. Add one cup of the chicken broth and bring to a slow boil to deglaze and loosen and brown bits from the pan.
- Add the onion mixture to the pureed cauliflower mixture and simmer for 10 minutes. Add lime juice and zest just before serving.
- Enjoy!
Appetizers
Brie with Fogwood Jam
Ingredients
- 1 lb. Brie
- 8 oz. Fogwood Food Balsalmic GrapeHull Jam
- 1/2 cup pecan pieces
Instructions
- Preheat oven to 350 degrees.
- Line a baking sheet with parchment paper. Remove brie from packaging (leave rind in tact). Place on parchment paper.
- Bake 12 to 15 minutes. Remove from the oven and allow to set for 10 minutes.
- Transfer to a serving dish or plate. Top with Balsamic GrapeHull jam. Sprinkle pecan pieces on top.
- Serve with crackers or bread.
Soups
Cauliflower soup with ginger, turmeric and shiitake mushrooms
Ingredients
- 1 medium onion finely chopped
- 2 stalks celery finely chopped
- 8 oz Shiitake mushrooms chopped
- 2 tsp fresh ginger grated
- 2 tsp fresh turmeric grated (or 1/4 tsp powder)
- 1 tbsp olive oil
- 1 qt + cup chicken broth
- 1 lime juice and zest
- 1 large head of cauliflower
Instructions
- Cut the large head of cauliflower into pieces. Cook in one quart of chicken broth until tender. Remove from heat and let cool for 10 minutes. Use a hand blender or container blender, to puree mixture until smooth.
- Add the olive oil to a hot pan and sautee the onion, celery, mushrooms, ginger and tumeric until the onion is translucent and tender. Add one cup of the chicken broth and bring to a slow boil to deglaze and loosen and brown bits from the pan.
- Add the onion mixture to the pureed cauliflower mixture and simmer for 10 minutes. Add lime juice and zest just before serving.
- Enjoy!
Shiitake Mushroom Healing Soup
Ingredients
- 1/2 cup dehydrated shiitake mushroom pieces
- 2 cups chicken broth or water
- 1 small sweet onion chopped
- 1 tbsp olive oil
- 1 cup chopped kale chopped
- 1/2 cup grated sweet potatoes
- 1/8 tsp Each of salt, black pepper, red pepper, ginger and turmeric
Instructions
- Soak dehydrated shiitake pieces in water or chicken broth for 20 minutes.
- Sauté and lightly caramelize onion in olive oil in bottom of quart saucepan.
- Add shiitakes and liquid (NOTE: Never throw away the liquid from soaking dehydrated shiitakes—it’s “liquid gold”!) Add sweet potatoes and spices.
- Bring to a boil and lower heat to gently simmer for about 10 minutes. Add the kale and cook for another 2-3 minutes.
- Divide into two soup bowls for hearty healthy servings.
- Optional: Top with croutons or grated cheese if desired.
- Variations: Add other seasonal veggies. Add chicken, sausage, or ground meat. Add rice or pasta. Add a teaspoon of Shiitake mushroom powder for more nutrition and a thicker soup
Side Dishes
Cauliflower soup with ginger, turmeric and shiitake mushrooms
Ingredients
- 1 medium onion finely chopped
- 2 stalks celery finely chopped
- 8 oz Shiitake mushrooms chopped
- 2 tsp fresh ginger grated
- 2 tsp fresh turmeric grated (or 1/4 tsp powder)
- 1 tbsp olive oil
- 1 qt + cup chicken broth
- 1 lime juice and zest
- 1 large head of cauliflower
Instructions
- Cut the large head of cauliflower into pieces. Cook in one quart of chicken broth until tender. Remove from heat and let cool for 10 minutes. Use a hand blender or container blender, to puree mixture until smooth.
- Add the olive oil to a hot pan and sautee the onion, celery, mushrooms, ginger and tumeric until the onion is translucent and tender. Add one cup of the chicken broth and bring to a slow boil to deglaze and loosen and brown bits from the pan.
- Add the onion mixture to the pureed cauliflower mixture and simmer for 10 minutes. Add lime juice and zest just before serving.
- Enjoy!
Deep Flavor Slaw
Ingredients
- 6 oz sliced Shiitake mushrooms fresh or re-hydrated mushrooms lightly roasted
- 1 cup shredded cabbage finely shredded
- 1/4 cup grated tumeric or 1 tbsp powder
- 1/4 cup grated baby ginger or 1 tbsp minced crystallized ginger
- 1/4 cup red bell pepper minced
- garlic to taste
- salt to taste
- 1/2 tsp red pepper flakes
- 1/4 cup rice vinegar
Instructions
- In a bowl, gently toss together all ingredients.
- It is best if left to marinate for 2+ hours.
- Makes a delicious leftover!
Deviled Eggs
Ingredients
- 6 hard boiled eggs peeled
- 2 tbsp spicy mustard
- 1/4 tsp black pepper
- 1/4 tsp celery seeds
- 2 tbsp pickle juice
- 1/3 cup mayonnaise
- paprika
- 1/4 cup Fogwood Food Sweet Crisp Pickles
Instructions
- Cut the peeled eggs in half and scoop out the yolk.
- Mash the egg yolks with a fork and add the other ingredients - except for the chopped pickles and paprika.
- Fill egg whites with yolk mixture. Sprinkle with paprika and garnish with chopped Fogwood Food Sweet Crisp Pickles.
Spicy Crock Pot Beans
Ingredients
- 1 lb. mixed dried beans
- 1 8oz Fogwood Food Shiitake Mushroom Super Sauce
- 24 oz. water
Instructions
- Add beans water and Fogwood Food Shiitake Mushroom Super Sauce to crock pot.
- Cover and turn on to highest setting. After 3 hours, reduce heat to low setting.
- Cook another 4 hours. *NOTE: Times may vary according to your individual crock pot. Check after 2 hours on low heat and adjust time accordingly.
- Beans are even better left over!
Main Courses
Fogwood Pimento Cheese and Shiitake Mushroom Sandwich
Ingredients
- 1 lb. grated sharp cheddar cheese
- 1 lb. softened Velveeta cheese
- 8 oz. softented cream cheese
- 1 tsp garlic powder
- 2 tbsp Worcestershire sauce
- 1 cup mayonnaise
- 1/2 cup chopped pimentos drained
- 1 8 oz. jar Fogwood Sweet-Crisp Pickles chopped and pickle juice
- 1 Large shiitake mushroom
- 1 tsp olive oil
- 2 slices bread
- 1 tbsp butter
Instructions
- Prepare pimento cheese by combining cheeses, garlic, Worcestershire sauce, mayonnaise, pimento, pickles and pickle juice in large mixing bowl.
- Cut stem from mushroom and wipe away any debris with damp paper towel. Rub olive oil evenly over entire mushroom surface.
- Sear lightly in hot iron skillet just to heat through the mushroom. Remove mushroom from the skillet.
- Melt butter skillet. Spread 2 tablespoons of the pimento cheese mixture on one slice of bread.
- Top with the mushroom and second piece of bread. Turn and grill until browned on each side in buttered skillet.
- Serve warm.
- NOTE: You will have enough pimento cheese to make about 12 sandwiches. The pimento cheese is especially good as an appetizer with Fogwood Spiced Tomato Jam and pita points.
Ginger Tumeric Chicken
Ingredients
- 2 tbsp Bragg liquid aminos or soy sauce
- 3 tbsp fresh lime or lemon juice
- 2 tsp lime or lemon zest
- 2 tbsp grated ginger
- 1 tbsp grated tumeric
- 1 tbsp Fogwood Food Ghost Pepper Jelly If you must, substitute 1 tbsp honey and 1/4 tsp red pepper
- 1 tsp minced garlic
- 1/2 tsp black pepper
- 1 tbsp coconut oil
- 1 lb boneless chicken pieces
Instructions
- Pre-heat oven to 400 degrees.
- Mix ingredients (less chicken and coconut oil) in a glass bowl to make the marinade
- Add the chicken to the marinade, toss well and refrigerate for at least 2 hours.
- Grease a baking pan with coconut oil. Add the chicken pieces and all the marinade. Bake uncovered for 25 minutes.
Meatballs with Fogwood Food Shiitake Mushroom Super Sauce
Ingredients
- 1 lb ground meat beef, venison, lamb, or other ground meat of choice
- 1 tbsp Fogwood Food Shiitake Mushroom Powder
- 1 egg beaten
Instructions
- Combine ground meat, mushroom powder and egg in a mixing bowl.
- Shape into 20 meatballs. Cook meatballs in an iron skillet on the stovetop for about 12 minutes or until done.
- Pour the bottle of Super Sauce over the meatballs. Cover and let simmer for another 10 minutes.
- Delicious when served over creamed potatoes, rice or pasta!
Shiitake Mushroom Individual Pizzas
Ingredients
- 4 large Shiitake mushrooms
- 2 tbsp olive oil
- 4 oz plain goat cheese
- 1/2 cup chopped peppers
- 1 cup cherry tomatoes halved
- oregano to taste
Instructions
- Preheat oven to 375 degrees.
- Line a baking sheet with parchment paper.
- Remove stems from mushrooms and wipe away any debris with a damp paper towel. Rub olive oil onto both sides of mushroom caps.
- Spread goat cheese inside mushroom caps. Top with peppers and tomatoes. Sprinkle with oregano.
- Put prepared mushrooms on parchment paper and bake for 20 minutes or until cheese is bubbly and toppings are browned.
- Remove from oven and allow to set for 5 minutes before serving
- Optional: Add other veggies or meat toppings of your choice!
Drinks
Golden Milk
Ingredients
- 2 cups milk of choice
- 2 tbsp grated tumeric
- 2 tbsp grated ginger
- 1/2 tsp cinnamon
- 1 tsp sweetener of choice
- pinch black pepper
- pinch cayenne pepper optional
Instructions
- Place all ingredients in a small saucepan. Blend with a hand blender until smooth.
- Heat for 3-5 minutes until hot, but not boiling.
- Enjoy immediately!
Desserts
Mini Cheese “cake” Bites
Ingredients
- 1 pkg mini phyllo shells
- 4 oz. cream cheese or plain goat cheese
- 4 oz. Fogwood Food fig jam (or other flavor of choice)
Instructions
- Preheat oven to 350 degrees.
- Fill mini phyllo shells with a teaspoon of cheese. Top with a teaspoon of jam.
- Bake for 7 minute or until cheese is bubbly. Serve warm.
Blueberry Custard Pie
Ingredients
- 3 eggs well beaten
- 1 8 oz. bottle Fogwood Food Blueberry Syrup
- 1 graham cracker pie crust
- whipped topping
- blueberries for garnish
- cooking spray
Instructions
- Preheat oven to 375 degrees
- Beat the eggs for 3 minutes. Stir in the bottle of Fogwood Blueberry Syrup.
- Pour into the pie crust. Bake for 20 minutes. Cover pie with foil coated with cooking spray to slow the browning. Bake for another 20 minutes.
- Remove from the oven and let cool. Top slices with whipped topping and garnish with fresh blueberries (or thawed frozen blueberries).
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