sides + apps

Carrot/Pumpkin Delight

Ingredients

  • 2 lbs. baby carrots

  • 1.5 Tablespoons honey

  • 2 cloves garlic

  • Pinch of salt and pepper

  • ½ cup pumpkin seeds

  • Parsley to garnish

Directions

  • Preheat oven 425*

  • Add butter, honey, and garlic to skillet and cook until frothy and brown. Remove from heat

  • In a bowl add carrots and drizzle sauce over them until completely coated.

  • Place on baking sheet and season with salt and pepper.

  • Bake for 15-20 minutes or until carrots are tender. Garnish with pumpkin seeds and parsley

Beard’s Stuffing with Pecans, Wild Rice, and Cranberries

Ingredients

  • 2 cups wild rice (cooked)

  • 6 Cups diced whole grain bread

  • 1 medium onion diced

  • 2 stalks celery diced

  • 1.5 teaspoon sage

  • 1.5 teaspoon rosemary

  • ¼ teaspoon Sea salt

  • ¼ teaspoon pepper

  • ½ cup chopped pecans

  • ¼ cup raisins

  • ¼ cup cranberries dried

  • 1.5 -2 cups fresh veggie broth

Directions

  • Preheat 350*

  • Cook wild rice as directed on package

  • Place diced bread in oven on baking sheet for 10-12 minutes

  • Sauté onions, celery, until soft. Add water 1-2 T to keep from sticking

  • Add bread and onion to a bowl with herbs, salt, pepper, pecans, wild rice, raisins and cranberries.

  • Mix well and drizzle with veggie broth to moisten

  • Transfer to parchment lined baking dish and place in  refrigerator for 1 hour.

  • Bake 25-30 minutes until browned and slightly moist.

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Beard's Beans

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INGREDIENTS

  • 1 cup thick and chunky salsa

  • ½ cup tomato based BBQ sauce

  • 1 x 15 oz can corn, drained

  • 1 x 15 oz can kidney beans, drained

  • 2 cans vegan pork and beans

  • 1 x 15 oz can black beans, drained

  • 1 x 15 oz can navy or white bean, drained

  • ½ cup finely chopped onion

DIRECTIONS

Place all ingredients in a crockpot on low 6-8 hours.

TIPS

Can be mixed the night before & refrigerated.

Spring Rolls

INGREDIENTS

Rolls:

  • 2 cloves garlic

  • 1 tsp fresh ginger

  • 1 cup green onion

  • 2 tbsp soy sauce or tamari

  • 2 tbsp rice vinegar

  • ½ head cabbage

  • 1 carrot

  • 1 red bell pepper

  • 1 portobello mushroom

  • 1 pack spring roll wrappers

Thai Peanut Sauce:

  • ¼ cup soy sauce

  • ¼ cup water

  • 2 cloves garlic

  • 3 green onions

  • 1 tbsp rice vinegar

  • 2 tbsp organic peanut butter

  • ¼ tsp ground ginger

DIRECTIONS

Rolls:

Sauté garlic, ginger, onion in cast iron pan using soy sauce as liquid. Add mushroom, vinegar, and simmer until softened. Add cabbage, carrot, and pepper and toss to coat. Continue until slightly wilted.

Place cooked veggies in refrigerator until cool.

Prepare cookie sheet with parchment paper. Place 2 tbsp of veggies in middle of a wrap. Fold ends towards middle then cross sides together. Roll and seal end with drop of water.

Bake for 10 min. at 425* then flip and bake another 10 min.

Sauce:

In a saucepan, combine all ingredients. Heat over low until boiling.

TIPS

Serve as a meal with brown rice and pineapple or just as a snack for company.

Beard's Bruschetta

INGREDIENTS

  • loaf of organic oat bread

  • diced tomatoes

  • fresh basil

  • organic olive oil

  • Bruschetta mix:

    • 1 tsp each: garlic powder, sea salt, oregano, parsley, basil, onion powder

DIRECTIONS

Remove crust if desired, cut bread into fourths.

Place bread in oven at 350* for 15 minutes or until golden brown.

Remove from oven and spread a small amount of olive oil or vegan butter on bread so tomato does not make it soggy.

Place diced tomatoes, fresh basil, and sprinkle bruschetta mix on top lightly.

TIPS

This is a quick appetizer for company that shows up as a surprise!

Crooked Cabin Farm
605 Stanton Hill Road
Russell, PA 16345