Heating instructions

DINNERS

WEEK OF JULY 20TH:

Thursday Dinner:

• Smoked Chicken

  • Preheat the oven to 350F. Place chicken on a sheet tray and bake until warmed throughout.

• Roasted Cauliflower to be served cool.

• Bread Pudding

  • Preheat oven to 250F. Bake for 10-12 minutes, or until heated through.

Friday Dinner:

• Herb Roasted Prime Rib

  • Preheat an oven to broil setting. Place ribeye on a sheet tray. Broil until desired doneness is achieved.

• Summer Squash & Broccoli Casserole

  • Preheat oven to 350F. Place casserole on a sheet tray and bake until warmed throughout.

• Ancient Grain Salad to be served cool.

SATURDAY dinner:

• Pulled Pork

  • Stove: Place in a sauce pot, and stir occasionally until heated through

• Lucinda’s White Bread

  • If you like it toasty, heat briefly in oven or toaster.

• Charleston Gold Rice Grits & Gumbo Z’Herbes

  • Place gumbo into saucepan with a splash of water and heat until heated through. Once heated, stir in rice.

• Peach Cobbler

  • Preheat oven to 250F. Bake for 10-12 minutes, or until heated through.

sunday dinner:

• Fried Chicken

  • Preheat the oven to 355F. Place chicken on a sheet tray. Heat until crispy and heated throughout.

• Nancy Lee Sweet bun 

  • If you’d like it toasty, pop in the oven with the fried chicken for about 1-2 minutes.

• Mashed Potatoes

  • Add potatoes and a splash of water to a sauce pot. Whisk until heated through

• Gravy

  • Add gravy and a splash of water to a sauce pot. Whisk until heated through

• Sorghum Baked Beans

  • Add beans and a splash of water to a sauce pot and heat over medium, stirring occasionally, until warmed throughout.

VEGAN DINNER:

• Roasted Beets and Ancient Grain Salad to be served cold.

• Smoked Carrots:

  • Preheat oven to 350F. Place carrots on a sheet tray and place into the oven. Bake until heated through.

  • Microwave: Set on medium for 1 minute or until heated throughout.

SIDES

BOILED PEANUTS:
Stove: Add peanuts and the broth to a sauce pan and cook over medium heat, or until heated through.
Microwave on medium for 2 minutes until heated throughout.

MAC & CHEESE:
Preheat oven to 350F. Place Mac and Cheese on a baking sheet and heat for minimum 10 mins or until cheese is bubbly.

SHEPHERD’S PIE:
Preheat an oven to 350F. Place Shepherd’s Pie in it’s tin with lid off on a sheet tray. Place in the oven for minimum 15 minutes or until golden brown on top & heated through.

COLLARD GREENS:
Stove: Add Collard Greens to a sauce pan and cook over medium heat, until heated through.
Microwave: 1 ½ minutes until heated through.

SWEET CORN SUCCOTASH: Add Succotash to a saucepan and heat on medium, stirring occasionally, until warmed throughout.

JAMBALAYA:
Place in a pot with a dash of water. Heat over medium, stirring occasionally, until warm throughout.

Quiche

Oven: Preheat oven at 300 degrees. Heat for 15-20 minutes, or until heated through.

BATCHED COCKTAILS

Each Bottle serves 3 cocktails, please keep chilled

Flame-Heart: Shake the chilled pre-mixed bottle. Measure 3oz and pour over ice in a tumbler glass. If you’re fancy, add a lemon wheel to garnish.

Barley Old Fashioned: Pour 2.5 oz of mix into a liquid proof vessel (we don’t judge). Add ice, stir if you feel inclined to. If you haven’t already eaten the cherries we provided, add ‘em now! You do you!

Rhubarb Daiquiri: Pour 3oz into a shaker with ice. Shake shake shake! Strain and serve up in your favorite glass. Float a lime wheel on top if you’re feeling fancy.

Just Socks: Pour 3oz over ice. Add some strawberries as a sweet garnish that look super cute and delicious!

Mezcal Manhattan: Measure out 3oz. Stir seductively with ice to mix and mellow the spirits (your own too). Serve neat or on the rocks—this is your drink so you do as your heart desires. Add a cherry, or eat them all in one sitting

pastry items

frozen biscuits

Ingredients: Wheat, butter, sugar, salt, baking soda, baking powder, buttermilk, egg white. For best results, keep frozen and bake within 1 week.

1. Preheat oven to 400F. 

2. Arrange frozen biscuits on baking tray, using parchment paper underneath, with at least 1” of space between. If you don’t have parchment, spray pan or sprinkle flour. Do not use wax paper.

3. Bake biscuits immediately from frozen for 20-25 minutes. To test doneness, break one in half (careful, it’s hot!) and look for raw dough (it will be stringy and shiny if raw, fluffy and opaque if baked).

4. Use butter, jam, syrup, or your topping of choice in excess.

CORNBREAD MIX

Dry Ingredients: 

Washington grown wheat flour, Oregon grown red flint cornmeal, brown sugar, baking soda, salt, buttermilk powder.

Wet ingredients needed for 1 Quart:                    Wet ingredients needed for 1 pint (2 cups):

2 ¼  C water (525g)         1 ⅛ C water

1 ⅓ cups vegetable oil (287g)                                       ½ C + 3T vegetable oil

2 eggs                                                                           1 egg

1. Preheat oven to 375F and spray your pan very well. Use a 9×9 or 9×13 pan for a full quart, loaf pan for a pint, or muffin tins. Pyrex or cast iron of a similar size recommended.

2. Whisk dry ingredients in mixing bowl. Check for clumps of brown sugar and break them down with your fingers.

3. In a separate bowl, whisk wet ingredients together, breaking up the eggs a bit.

4. Whisk the liquid mixture gently into the dry, mixing until there are no clumps.

5. Bake for 35-45 for 9×9 or 9×13 pan, 25-30 minutes for loaf pan, or 12-15 minutes for muffins, until golden brown, springs back to the touch, and toothpick comes out clean. 

6. Brush with melted honey, butter, or sorghum if desired. 

ancient grain pancake mix

Dry ingredients: 

Oregon grown buckwheat flour, Washington grown einkorn flour, Oregon grown red flint cornmeal, poppy seeds, flaxseed, millet seed, sugar, salt, baking soda.

Wet ingredients for 1 Quart:    Wet ingredients for 1 Pint (2 cups):     Optional add-ins per pint:

1 1/4 Cup water                       1/2 Cup water                                1teaspoon vanilla extract

¾ cup oil                 7 Tablespoon oil zest of 1 orange

6 eggs                                               3 eggs

1. Whisk the dry ingredients together in your mixing bowl. For a quart, the bowl should be large enough to hold 3 quarts of finished batter (12 cups).

2. Whisk in eggs, oil, and water.

3. If you are adding additional ingredients, whisk them in now.

4. Allow to sit for 5-10 minutes, either at room temp or in the fridge.

5. Pour the batter in 3 inch circles in a non-stick pan (or create your own size and shape!)

6. Cook on Medium heat until the pancakes are set and you see bubbles. Flip!

7. Enjoy with syrup, whipped cream, jam, or your favorite topping!