HOTEL INC Farm Dinner
Details: $50/Ticket all proceeds benefited HOTEL INC
An assortment of seasonal raw chopped vegetables served with dips such as ranch or hummus. Can also be paired with bread and cheeses.
Makes 1 Platter: serves 4-6
- Bell peppers
- Sliced cucumbers
- Snap peas
- Cherry tomatoes
- Celery sticks
– Other add ons:
- Kalamata olives
- Nuts (like pistachios, almonds, peanuts, etc)
A simple dip that’s standard recipe is great but it also easy to customize with different flavors.
- 1 (15-ounce) can chickpeas or 1 1/2 cups cooked chickpeas
- 1/4 cup fresh lemon juice (1 large lemon)
- 1/4 cup (60 ml) well-stirred tahini
- 1 garlic clove minced
- 2 tablespoons extra-virgin olive oil, plus more for serving
- Salt & Pepper to taste
- 2 to 3 tablespoons water
In the bowl of a food processor, combine chickpeas, lemon juice, tahini, garlic, olive oil, salt and pepper, and process for 1 minute, scrape the sides and bottom of the bowl then pulse for 30 seconds more while adding water 1 tablespoon at a time till smooth. Place in serving bowl and top with olive oil.
Add any assortment of the following ingredients :
Spices: Add 1 to 3 teaspoons of spices for more flavor, like cumin, sumac, harissa, or smoked paprika.
Savory: Fold in 1/4 cup of chopped green or black olives.
Spicy: Add ½ – 1 jalapeno to the food processor.
Herb: Add 1 to 3 tablespoons of fresh basil, cilantro, or parsley to the food processor.
Nuts: Blend in 3-4 tablespoons of some lightly toasted walnuts, almonds, or pine nuts.
1 hour 4 ingredients French Bread , Makes 1 loaf serves 4-6
- 1 1/2 cups warm water (100 degrees)
- 1 tablespoon honey
- 1 1/2 teaspoons salt
- tablespoon Active Dry Yeast
- 1/2 – 4 1/2 cups All-purpose flour
1. Combine the water, honey, salt and yeast in a glass bowl. Let sit for 5-10 mins til bubbles form.
2. Next, add in flour. You want your dough to be sticking to itself, not your fingers. So, keep adding flour and keep kneading until that happens.
3. Form the dough into a loaf shape. Cover with a towel and let sit on the counter for 20 mins. Preheat oven to 400 degrees.
4. After 20 mins., cut slits in the top and bake for 16-20 mins.
Serve with butter, and an assortment of cheeses
Serves 6- 8
- 2 pounds small new potatoes, cleaned and cut into quarters
- 1 tablespoon salt
- ¼ cup olive oil
- ⅓ cup lightly packed fresh herbs such as flat-leaf parsley, basil, mint, or chives, roughly chopped, plus more for garnish
- ⅓ cup roughly chopped green onions, plus more for garnish
- 2 tablespoons fresh lemon juice
- 2 teaspoons Dijon mustard
- 2 cloves garlic, roughly chopped
- Freshly ground black pepper, to taste
- In a large saucepan combine sliced potatoes and salt. Cover with water. Bring to a boil, then reduce heat to medium-low and cook until potatoes are easily pierced by a paring knife, about 5 to 6 minutes.
- Reserve ¼ cup cooking water, then drain. Transfer potatoes to a large mixing bowl.
- In a small food processor combine the olive oil, herbs, lemon juice, Dijon mustard, garlic and freshly ground black pepper. Process until the herbs and garlic have been chopped into little pieces, then drizzle in the reserved cooking water and blend just until emulsified. (If you don’t have a food processor or blender, just finely chop the parsley and onions and whisk the dressing together until emulsified.)
- Drizzle the potatoes with the herbed olive oil mixture and mix well. Let the potatoes rest for ten minutes, tossing every few minutes, they will absorb some of the oil.
- Season to taste with salt and pepper and serve immediately, or cover and refrigerate until you’re ready to serve.
An ancient grain that cooks fast, quinoa is an easy addition to salads that pairs well with greens, fruits, vegetables, nuts, and cheeses.
- 1 cup quinoa
- 6 cups arugula
- 2 oz of goat cheese, crumbled
- 2 tablespoons chopped walnuts
- 1 cup fresh blueberries
- Olive Oil & Balsamic Vinegar
- Rinse quinoa, drain, and cook according to package directions. Set aside to cool.
- In a large bowl combine the arugula, goat cheese, walnuts, blueberries, and cooled quinoa.
- Drizzle Olive Oil and Balsamic Vinegar over and serve.
- 3 cups fresh spinach or Kale
- 3 cups romaine lettuce
- ¼ red onion , diced
- 1 large tomato , chopped
- 1 cucumber, sliced
- ½ cup kalamata olives, pitted and chopped
- ½ cup feta crumbled
- 2 tablespoons red wine vinegar
- 2 tablespoons freshly squeezed lemon juice
- 1 clove garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup olive oil
- 1 ounce feta crumbled (optional)
- 3 tablespoons plain Greek yogurt (optional)
Make the Dressing:
- Combine ingredients in jar: Place all the ingredients in a pint glass jar. Add the feta and/or yogurt at this point if you want to make those variations.
- Shake to emulsify: Seal the jar and shake vigorously until emulsified, about 30 seconds.
- Set dressing aside.
Make the Salad:
- In a large bowl combine the spinach, kale, lettuce, tomato, onion, cucumber and olives.
- Top with dressing to taste, toss, top with feta and serve.
“Farm dinners are a great way to demonstrate that complete meals can be prepared from food grown entirely in Kentucky.”Michelle Howell
Food Pantry Taste Testing
Funding: United Way Community Impact Grants
- ¼ cup butter
- 3 medium Yellow Squash sliced
- 3 medium Zucchini sliced
- 1 medium White Onion sliced
- Fresh Flat Leaf Parsley chopped
- Salt and Pepper
- In a large sauté pan with lid melt butter and add onion. Cook until translucent, 4-5 mins.
- Add Squash and Zucchini to pan, season with salt and pepper and cover with lid and let cook till soft, 5-10 mins.
- Remove from heat and transfer to bowl, top with parsley.
“We’ve partnered with the food pantry at HOTEL INC for over 6 years. They provide our farm a steady, weekly income for fruits and vegetables that we may not be able to sell otherwise.”Michelle Howell
Farm to School
Funding: KDA Farm to School Producer Grant
Farm Members Recipes
Dana’s Homemade Ranch Recipe
1 cup Duke’s mayonnaise
½ cup sour cream or buttermilk
½ teaspoon dried parsley
½ teaspoon chives
½ teaspoon onion
½ teaspoon garlic
¼ teaspoon dill weed
Salt and pepper to taste
Megan’s Butternut Squash Lasagna