The Sedgwick County Harvest Hub (SCHH) announces the addition of two brand ambassadors, Stephanie Eckroat and Shelley Rich. Their combined expertise in agriculture, community engagement and health and wellness will strengthen the SCHH’s mission to connect consumers with the farmers and ranchers who grow their food.
1 pound fresh broccoli crowns, cut into bite-size florets
1 cup small curd cottage cheese
3 eggs
1/4 cup olive oil
5.2 oz. round of Boursin Spreadable Gourmet Cheese, Garlic and Fine Herbs variety
1 tablespoon cornstarch
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
4-6 oz. sharp cheddar cheese, shredded, depending on how “cheesy” you want the top to be
Grated Parmesan, as garnish, optional
Preheat the oven to 350 F.
1/2 cup fresh Italian (flat leaf) parsley
1/2 cup fresh basil
2 cloves garlic, peeled
3 Tbs. red wine vinegar
1/4 cup olive oil
1/2 cup mayonnaise
Kosher salt and black pepper, to taste
1 lb. sirloin or other steak of your choice such as ribeye, strip, flank or skirt steak
12 oz. baby spinach or baby kale
1/2 cup cooked quinoa
1/2 avocado, sliced
1/2 cup grape tomatoes, halved lengthwise
2 Tbs. dried cranberries
This recipe was provided by Carol Buck of 4B Farm, LLC.
1 lb. lean ground beef
Large lettuce leaves (green leaf,
Ithaca or romaine works well)
1 finely minced onion
1 clove crushed and minced garlic
Dash of garlic powder
Dash of onion powder
Dash of dried oregano
Cayenne pepper, to taste
Salt and pepper, to taste
Fresh chopped cilantro, to taste
Brown ground beef; drain fat.
Add onion, garlic, spices, cilantro and a little water; simmer for five to 10 minutes.
1/3 cup packed dark brown sugar
2 tsp. chili powder
1 1/2 tsp. kosher salt
1/2 tsp. ground cinnamon
1/2 tsp. granulated garlic
2-3 large sweet potatoes, peeled and cut into 1-inch cubes
1 red onion, cut into thin wedges
2 Tbs. unsalted butter, melted
2 pork tenderloins, approx. 1 lb. each
Preheat the oven to 400 F.
1 Tbs. olive oil
1 medium sweet red bell pepper, seeds and membranes removed, diced
1 small red onion, diced
½ tsp. dried oregano leaves
½ tsp. dried basil leaves
Kosher salt and freshly ground black pepper
2-3 Roma tomatoes, seeds removed, diced
1-2 small zucchini, skin-on, diced
3 cups baby spinach, chopped
8 large eggs, beaten
2-3 green onions, green parts only, chopped
¼ cup Feta crumbles
Preheat the oven to 400 degrees F.
Fresh ingredients and simple recipes that make healthy eating easy for the whole family, from quick breakfasts to stress-free weeknight dinners.
Emily Kerschen of Garden Plain has found her sweet spot of combining her love of teaching with her knowledge of how farming and ranching works to get food to our plates.