Collection of Recipes made and wanting to remember

6/9/25

Farmer's Breakfast Hash

*made with whatever veggies can be obtained from local market

-Kale

-Kohlrabi

-Chestnut Mushrooms

-Blue Oyster Mushrooms

-Chopped Garlic Cloves

Spices Used: Salt, Pepper, Ginger, Fennel, Red Pepper, Garlic Powder

Saute veggies using butter and spices until moisture has evaporated and a sear can be seen on the mushrooms and kohlrabi.

Tip: salt your juicier veggies in advance to allow for moisture removal and cover with paper towels until ready to cook

Creamy Tuscan Gnocchi

2 tablespoons butter or olive oil

1 shallot chopped

4 cloves garlic minced

1 pound uncooked potato gnocchi the dry packaged gnocchi – not fresh

1/2 cup sun dried tomato strips in oil jarred, reserve 2 teaspoons of the jarred oil for cooking

2 Tablespoons oil from the sun-dried tomatoes jar

1/2 cup chicken broth

1 1/4 cups heavy cream

1 teaspoon dried Italian herbs

1 pinch salt

1 pinch pepper

1 pinch red pepper

1 1/2 cups fresh baby spinach

1/2 cup parmesan cheese fresh grated

2 tablespoons fresh chopped basil

1. Heat a large skillet over medium-high heat. Melt the butter and sauté shallots until transparent, about 2 minutes. Sauté garlic until fragrant, about 30 seconds.

2. Add the gnocchi and let sear in the butter for a minute. Add the sun dried tomatoes and reserved oil. Cook for a further minute to release flavours into the gnocchi.

3. Pour in the chicken broth, cream and Italian herbs. Scrape up any browned bits from the bottom of the pan.

4. Season with salt and pepper to taste. Mix everything together and reduce heat to medium. Cover pan with lid and let cook for 5 minutes.

5. Stir in the spinach leaves and cook until wilted, about 1 minute.

6. Stir through parmesan cheese and chopped basil. Let simmer for a further minute or until gnocchi is soft, cooked through and the sauce has thickened to your liking.

Season with a little extra salt, pepper, & red pepper if needed, to suit your taste.