Farm Box Kids Cooking Camp July 8 2019


Black Bean Breakfast Sausages


1/2 cup gluten free oats

2 cans black beans, rinsed and drained

1 egg

1 1/2 teaspoons kosher salt

1 1/2 teaspoons freshly ground black pepper

3 tablespoons finely chopped sage

2 teaspoons finely chopped fresh thyme

2 teaspoons dry mustard

1/8 teaspoon freshly grated nutmeg

2 tablespoons canola or grapeseed oil

Method: Pulse the oats in your food processor 3-5 times to roughly chop then add in one can of drained and rinsed black beans. Pulse and additional 5-6 times creating a chunky paste. Add in the egg, salt, pepper, sage, thyme, mustard and nutmeg. Blend in the processor until most of the large pieces are gone. You will be left with a thick paste that will act like the “glue” to your sausage patty.

Place the remaining can of rinsed and drained black beans in a mixing bowl and add the mixture from the food processor. Fold the ingredients together until combined. Place parchment paper on a half sheet pan or a large plate and then with wet hands, form the bean mixture into 10 small patties. Place the patties onto the prepared dish and cover with plastic wrap. Transfer to the refrigerator to rest and for the flavors to develop for at least an hour, but preferably overnight.

When ready to cook heat the oil over medium to medium-high in a large non- stick skillet. Once hot add the patties, being careful to not over crowd the pan. Cook for 5-6 minutes, until a golden crust has started form on the cooked side of the patty, flip and cook the other side for 3-4 minutes longer until golden. Serve immediately.

Blueberry Scones with Lemon Curd
Makes about 8


1 cup all-purpose flour

1 1/2 tablespoons sugar, plus more for sprinkling tops

2 teaspoons baking powder

1/2 teaspoon salt (scant)

3 tablespoons cold unsalted butter, cut into pieces

3/4 cups fresh blueberries, picked over and rinsed

1 teaspoon grated lemon zest

1/4 cup heavy cream, plus more for brushing tops

1 large egg, lightly beaten

Method: Preheat oven to 400 degrees, with rack in center. Place parchment on a baking sheet, and set aside.

In a large bowl, sift together flour, sugar, baking powder, and salt. Using a pastry cutter or two knives, cut in butter until the largest pieces are the size of peas. Stir in blueberries and zest.

Using a fork, whisk together cream and egg in a liquid measuring cup. Make a well in the center of dry ingredients, and pour in cream mixture. Stir lightly with fork just until dough comes together. Turn out onto a lightly floured surface, and knead a few times to mix well.

Pat dough into a 6-inch square about 1 1/4 inches thick. Using a floured knife, cut into 3 3-inch squares. Cut squares in half on the diagonal to form six triangles. Transfer to prepared baking sheet. Brush tops with cream, and sprinkle with sugar. Bake until golden brown, 20 to 22 minutes. Transfer scones to wire racks to cool.

Classic Lemon Curd


2 large egg yolks

1 large whole egg

3/4 cups sugar

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1/2 cup freshly squeezed lemon juice, and zest from the skin

6 tablespoons unsalted butter, cold, cut into pieces

Method: Combine yolks, whole egg, lemon zest, lemon juice, and sugar in a small saucepan. Whisk to combine. Set over medium heat, and stir constantly with a wooden spoon, making sure to stir sides and bottom of pan. Cook until mixture is thick enough to coat back of wooden spoon, 3 to 5 minutes.

Remove saucepan from heat. Add butter, one piece at a time, stirring with the wooden spoon until consistency is smooth.


Transfer mixture to a medium bowl. Lay a sheet of plastic wrap directly on the surface of the curd to avoid a skin from forming; wrap tightly. Let cool; refrigerate until firm and chilled, at least 1 hour. Serve with scones.







Design Your Own Frittata

Serves 4


A variety of vegetables such as zucchini, peppers, spinach, green onions, asparagus, tomatoes

Olive oil, 1 teaspoon of butter, salt and freshly ground pepper

4 extra-large eggs
1/4 cup half-and-half
1/4 cup freshly grated Parmesan cheese, divided

Method: Preheat the oven to 350 degrees F.

In a 10-inch ovenproof saute pan, melt the butter and olive oil and saute your choice of vegetables  over medium-low heat until vegetables soften slightly, about 2 minutes.

While vegetables are cooking, in a large bowl, whisk together the eggs, half-and-half, half of the Parmesan, 1 teaspoon salt and 1/2 teaspoon pepper.
Pour the egg mixture over the vegetables and cook for 2 minutes over medium-low heat without stirring. Transfer the pan to the oven and bake the frittata for 20 to 30 minutes, until puffed and set in the middle. Sprinkle with the remaining Parmesan and bake for another 3 minutes, until the cheese is just melted. Cut into 4 wedges and serve hot.


Rich Chocolate Cake Bites (Vegan & No Bake)



1 cup packed pitted medjool dates (measured after pits are removed)

1 1/3 cup almond flour

1/4 cup cacao powder (or dutch process cocoa powder)

2 tsp vanilla extract

4 Tbsp maple syrup

1 Tbsp coconut cream (or full-fat coconut milk)

1/2 cup cocoa nibs

Method: Line a baking sheet with parchment paper and set aside. To a food processor, add pitted dates and blend until small bits remain or a ball forms. Scoop out and set aside.

To the food processor, add your almond flour and cacao powder. Blend until a fine meal is achieved – about 20-30 seconds.

Add the dates back in along with the vanilla extract, maple syrup, and coconut cream. Blend until a tacky dough forms. If it’s too dry, add a little more maple syrup. If it gets too wet or sticky, add more coconut flour as needed.

Scoop out 1 1/2 Tbsp amounts of dough and roll into balls. Roll the balls in cocoa nibs. Repeat until all of your mixture is used up. Arrange on your parchment-lined baking sheet. Transfer to the freezer and freeze for 10 minutes.

Store leftovers covered in the refrigerator or freezer (up to 1 month). Serve slightly chilled or at room temperature.

Best Ever Breakfast Smoothies 

1 very ripe peeled banana, frozen

1 cup frozen mango chunks

¾ cup coconut water

½ cup strawberries, stems removed, cut into chunks

¼ cup plain yogurt


Purée banana, mango, coconut water, strawberries and yogurt in a blender until smooth.

Grilled Flatbread Margarita

For the flatbread dough:

2 1/4 teaspoons active dry yeast
1 1/2 cups warm water (about 110 degrees F)

2 tablespoons honey
3 1/2 cups all-purpose flour, plus additional for rolling dough
2 teaspoons kosher salt
1/2 teaspoon ground white pepper
1 tablespoon extra-virgin olive oil, plus some additional for coating the bowl/greasing the trays

For the toppings:

2 roma tomatoes, sliced into thin slices

6 ounces of grated mozzarella cheese

fresh basil leaves, cut into thin strips

Salt & pepper

In a measuring cup, combine the yeast, warm water and honey. Stir to dissolve the yeast and allow the mixture to rest for 5 minutes.

Mix together the flour, salt and pepper in the bowl of a standing mixer fitted with a dough blade. Add the yeast mixture to the flour, and blend together on lowest speed. Once the flour has been dampened, increase the speed of the mixer to medium, and process dough for 5 minutes. Remove from mixer, and knead in additional flour if needed. The dough should be smooth and elastic. Place the dough inside a lightly oiled large bowl. Cover with plastic wrap and let rest in a warm place, about 1 1/2 hours or until doubled in volume.

Press gently on the dough and turn it onto a floured surface. Divide the dough into 4 equal parts, rolling each quarter into a loose ball. Cover with a clean kitchen towel and allow the dough to rest for an additional 15 minutes.

Heat an oven to 425 degrees. Flatten each ball, 1at a time, and roll or hand stretch into a 6-inch round. Heat a grill or grill pan, and cook the flatbread dough on each side, then place on a baking sheet. Top with tomato slices, cheese and salt & pepper. Bake for 10-15 minutes, until crust is crisp and pizza is cooked through. Remove from the oven, cut into slices and top with fresh basil.

 Basic Hummus with Spiced Veggie Crudite

1 cans of chickpeas, drained and rinsed

4 tsp tahini

2 garlic cloves, crushed

Salt and pepper to taste

6 tbsp quality extra virgin olive oil (plus extra for drizzling)

3½ tbsp freshly squeezed lemon juice.

Coriander or parsley leaves (optional)

Carrots, cucumbers and celery for dipping

Chile Lime Seasoning

Add In: Roasted red pepper, chopped kalamata olives, chopped herbs,

Sub out chick peas for: black beans, white beans, roasted carrots, roasted beets

Instructions: Place the chickpeas in the bowl of a food processor. Add the tahini, crushed garlic, salt, and lemon juice. Turn on the food processor and slowly pour in the oil while it runs.

When the mixture is fully combined and smooth, tip it into a serving dish. Drizzle with some more extra virgin olive oil and decorate with a few whole chickpeas. Sprinkle with paprika and finely chopped coriander or parsley leaves, for color, if desired. Serve with cut vegetables sprinkled with chile lime seasoning.

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 Shaved Brussels Sprouts Salad

1/2 cup lemon juice

2 tablespoons minced shallots

1 tablespoon Dijon mustard

1 tablespoon honey

1/2 cup extra-virgin olive oil

Kosher salt and freshly cracked black pepper

1/2 pound Brussels sprouts

1/4 cup chopped apricots

1/4 cup diced manchego cheese

1/4 cup whole almonds, pounded in a plastic bag

  1. In a small bowl, combine the lemon juice and shallots. Let stand 5 minutes, so the acidity in the lemon juice can begin to break down the shallots. Whisk in the Dijon and honey until well combined. Slowly whisk in the olive oil until emulsified. Season aggressively with salt and add pepper to taste.
  1. Add the sprouts, apricots, manchego and almonds and toss to coat. The salad can be dressed 15 to 20 minutes in advance if you like more tender Brussels sprouts.

Crepes with Homemade Vanilla Whipped Cream

Basic Crepes

Makes about 12


2 eggs

3/4 cup milk

1/2 cup water

1 cup flour

3 tbsp. melted butter

Toppings such as: fresh strawberries, banana slices, fresh whipped cream, Nutella, fresh lemon juice and powdered sugar.

Directions: In a blender, mix eggs, milk, water, flour and butter until just blended. Do not over mix, or crepes will be tough. Hold chilled for 20 minutes.

Heat a small non-stick skillet and spray with cooking spray. Pour enough crepe batter in the bottom of the skillet to form a thin layer, then cook until small bubbles form. Using a flexible spatula, gently flip the crepe over. Hold warm until ready to serve. Put your favorite toppings on top!

Fresh Whipped Cream

Place 1 cup of heavy cream, 2 tablespoons of powdered sugar, and 1 teaspoon of vanilla in a large, cold, stainless steel bowl. Using a whisk, beat the cream in a very quick circular motion until the cream begins to set and thicken. Continue to beat until the whipped cream forms medium peaks.


Italian Orange Soda: Make an orange simple syrup using 2 cups of sugar, 2 cups of water, and the peel (without pith) of an entire orange. Mix together and cook until sugar is dissolved, then cool with the peel in the sugar solution. Squeeze the juice of 6 oranges into the simple syrup after it has cooled. Pour ¼ cup of simple syrup into a glass with ice, then top with club soda. Mix and drink right away.

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Homemade Lemon Ricotta Ravioli with Roasted Cherry Tomato Sauce OR Brown Butter Sage Sauce

2 cups all purpose flour

1 pinch salt

3 extra large eggs

8 ounces fresh ricotta cheese, drained in a cheese cloth

1/4 cup grated Parmigiano Reggiano cheese

2 Tablespoons lemon zest

1/4 teaspoon nutmeg

Salt and freshly ground black pepper, to taste

1egg yolk

8 tablespoons (1 stick) unsalted butter

3 tablespoons freshly squeezed lemon juice

1 tablespoon chopped fresh Italian parsley, or sage

1 cup grated Parmigiano Reggiano, plus more as needed

For the dough:

Attach the dough hook to a stand mixer and add the flour, salt and eggs. Mix for 4-5 minutes until the mixture comes together as a ball. When the dough is homogenous and smooth, wrap it with plastic wrap and place it in the refrigerator for 30 minutes. Alternatively you can knead by hand for 10-15 minutes.

For the filling:

Drain the ricotta in a ultra fine cheesecloth for 15 minutes. Add the drained ricotta to a bowl and stir in the Parmigiano Reggiano, lemon zest and salt and black pepper to taste. Now add the egg yolk and stir to combine. Add the filling to a ziptop bag. Refrigerate.

Rolling the dough: 

Attach the pasta roller accessory to the stand mixer. Divide the dough into 4 pieces, press them into flat rectangles. Flour each side well. Pass one of the pieces through the machine on speed 1 on no.0. Fold the ends towards each other and pass it through again. Continue to pass the dough through, reducing the thickness from no. 0 to 7. If you don’t have a stand mixer, you can roll out the dough with a rolling pin on a well floured surface.

Forming the ravioli:

Put a sheet of pasta on a lightly floured surface. Use a pastry cutter to cut off the ends so they are even.  Fold the sheet along its midline to make a light crease and re-open. Cut off the tip of the ziptop or pastry bag and squeeze out a walnut sized ball of filling. Top with a second sheet of pasta and press down over the ricotta mixture, making sure to eliminate any air pockets. Cut ravioli with a ¼-inch rim around the filling. Refrigerate pasta until ready to boil.

Making the  Sauce

Melt the butter in a sauce pan over medium heat. Stir occasionally, but allow the butter solids to brown slightly. Once butter solids start to brown, remove from heat and add the lemon, season with salt and pepper, and add the fresh parsley or sage. The butter solids will continue to brown.

Boiling the Pasta

Heat a shallow skillet filled 3/4 with water and seasoned with salt until gently boiling. Place the ravioli in the water, cooking for about 10 minutes, until pasta is firm. Remove from the boiling water with a slotted spoon, allow water to drain, then place in the brown butter sauce. Top with grated Parmesan to serve.

Roasted Tomato Sauce

1 pound of tomatoes: Roma, beefsteak or cherry

Balsamic vinegar

Chop a pound of roma, beefsteak or cherry tomatoes and place on a parchment lined baking sheet. Drizzle with olive oil, salt and pepper, then roast for until the tomato juices evaporate and the tomatoes blister. Place the tomatoes in a blender, add a tablespoon of balsamic vinegar, and process until smooth. Add chopped basil if desired and season with salt and pepper to taste.

Best Ever Farm Box Kids Garlic Bread

Mince a 1/4 cup of fresh garlic and melt butter in a sauce pan. Add garlic, salt and pepper and brown. Cut a loaf of sourdough or French bread. Spread the garlic butter over the bread and bake until golden brown.


Gooey Chocolate Lava Cake with Ganache Center

14 ounces dark chocolate

½ cup heavy cream

12 Tbsp butter

6 large eggs

½ cup of light brown sugar

1 tsp vanilla extract

6 Tbsp all purpose flour

Raw Sugar

We’re going to start by melting chocolate in a double boiler. Boil some water in a pot and place a large glass bowl on top to melt the chocolate in. Place 4 ounces of dark chocolate in the glass bowl and use a rubber spatula to mix. Be sure to keep the water at a simmer, and melt until nice and smooth. Slowly drizzle in ½ cup of heavy cream and stir.

Once mixture is fully combined and smooth, place in freezer for 1 hour or until frozen.

Using the double boiler again, melt 10 ounces of dark chocolate and 1 ½ sticks of butter (12 Tbsp), mixing until smooth.

In a separate bowl combine 6 large eggs and ½ a cup of light brown sugar. Beat the eggs together until they are light and frothy, and then add 1 tsp of vanilla extract.

Once that’s combined, SLOWLY add the chocolate mixture to egg and brown sugar mixture, and whisk to combine.

Now add 6 Tbsp of all purpose flour and stir to combine.

Butter some ramekins and coat the inside with raw sugar. This will help get the cakes out of the ramekins.

Fill each ramekin a little under halfway with your cake mixture.

Remove the chocolate ganache from the freezer and place 1-2 Tbsp into the center of the cake mixture. Fill ramekins the rest of the cake batter.

Preheat your oven to 425° F and bake for 11 minutes.

Remove cake ramekins from oven and place on a cooling rack. Run a knife around the  help release them from their ramekin. Place a plate on top of the ramekin, flip over so the ramekin is on top, and slowly lift up to make sure the cake is intact.

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Italian-Style Zucchini Noodles with Parmesan

Serves 6 to 8

3 medium zucchini

Good olive oil

1 large yellow onion, cut in half and sliced 1/2 inch thick

Kosher salt

Freshly ground pepper

1/4 cup grated Parmesan cheese

Remove the ends of the zucchini and cut in half. Place the zucchini on the spiralizer according to the manufacturers directions.

Heat 2 tablespoons of olive oil in a large saute pan and add the onions. Cook for 10 minutes on medium-low heat, until they start to caramelize. Cook for about 10 minutes until they get golden brown, and add half the zucchini, 1 teaspoon salt, and 1/4 teaspoon pepper to the pan and cook, tossing occasionally for 10 to 15 minutes, until just cooked through. Sprinkle with Parmesan and cook for 30 seconds more. Remove to a serving platter and repeat with the rest of the zucchini.

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Vegetable Stir Fried Rice

  • 1 cup white rice
  • 2 cups water
  • 1 teaspoon salt
  • 2 eggs, lightly beaten
  • 2 teaspoons olive oil
  • 1/2 cup diced carrots
  • 1/2 cup diced celery
  • 1 medium red bell pepper, diced
  • 4 scallions, white and green parts, cut into thin rounds
  • 1 clove garlic, minced
  • 1 tablespoon minced fresh ginger
  • 4 teaspoons reduced-sodium soy sauce
  • 1 teaspoon toasted sesame oil

Combine rice, water and salt in a small saucepan. Bring to a boil over high heat. Cover, reduce heat and simmer until the liquid is absorbed, about 10 minutes. Spread the rice out on a large plate and let stand for 5 minutes.

While the rice is cooling, coat a large nonstick wok or skillet with cooking spray and place over medium heat. Pour in eggs and cook, stirring gently, until just set, 30 seconds to 1 minute. Transfer to a small bowl.

Heat olive oil in the pan over medium-high; add the carrots and celery and cook, stirring, for about 4 minutes, until vegetables soften. Add bell pepper, scallions, garlic and ginger; cook, stirring, until the vegetables are just tender, about 2 minutes. Add the cooked rice, soy sauce to the pan; cook until the liquid is absorbed, 30 seconds to 1 minute. Fold in the cooked eggs. Remove from the heat; stir in sesame oil and serve.

Vegetarian Lettuce Wraps

  • 3 tablespoons reduced-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1 teaspoon sesame oil
  • 2 teaspoons olive oil
  • 8 ounces baby bella cremini mushrooms — finely chopped
  • 1 cup of cooked lentils, such as the Trader Joes brand
  • 1/4 cup drained and finely chopped water chestnuts (optional)
  • 2 cloves garlic — minced
  • 1 tablespoon freshly grated ginger
  • 4 green onions — thinly sliced, divided
  • 8 large leaves of iceberg or romaine lettuce
  • 1 tablespoon chopped cilantro
  • 3 tablespoons of soy sauce, 2 teaspoons of rice vinegar, 1 teaspoon of sesame oil mixed together for a dipping sauce

In a small bowl, stir together the soy sauce, rice vinegar, and sesame oil. Heat the olive oil in a large nonstick skillet over medium-high. Once the oil is hot, add the diced mushrooms. Cook until the mushrooms release their liquid and start to brown. Add in the cooked lentils and season with salt and pepper. Stir in the water chestnuts, garlic, ginger, and half of the green onions and cook until fragrant, about 30 seconds more.

Pour the sauce over the top of the mixture and stir to coat. Cook until you hear bubbling and the sauce is warmed through, 30 to 60 seconds.

Spoon the mixture into individual lettuce leaves. Top with remaining green onions and cilantro. Enjoy immediately.

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Summer Melon Salad with Honey, Lime and Mint

1 mini seedless watermelon , diced into small cubes

1 cantaloupe  or honeydew melon, diced into small cubes

1/4 cup honey

2 tablespoons fresh lime juice

2 tablespoons chopped fresh mint

Dice fruit (drain of any excess liquid) and add fruit to a large salad bowl. In a jar or bowl whisk together honey, lime juice and mint. Pour over fruit and toss to evenly coat. Refrigerate for up to 2 hours or serve right away.


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