Primally Inspired Eats

11/04/2024

Gorgeous!

Oven-roasted until they hit a caramelized sweet spot, these brussels sprouts get dressed with a punchy vinaigrette. Get this recipe by 2006 F&W Best New Chef David Chang in the comments!

11/02/2024

Monarch butterfly & Day of the Dead

11/01/2024

One of our favorites 🤩

Pistachio & Honey Baked Brie
This easy, elegant appetizer combines the creamy richness of brie with the nutty crunch of pistachios and a drizzle of sweet honey. It’s a perfect centerpiece for gatherings and pairs well with crackers or crusty bread.

🧾 Ingredients:
1 (8 oz) wheel of brie cheese
1/2 cup pistachios, roughly chopped (shelled, unsalted)
2-3 tablespoons honey (plus more for drizzling)
A pinch of sea salt
Fresh herbs for garnish (optional; rosemary or thyme sprigs work well)
Crackers or sliced baguette, for serving
🍽️ Instructions:
1️⃣ Preheat the Oven:

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or place the brie in a small oven-safe dish.
2️⃣ Prepare the Brie:

Unwrap the brie and place it on the prepared baking sheet or in the baking dish. You can score the top rind of the brie with a few shallow cuts to allow the honey and pistachios to seep into the cheese as it bakes.
3️⃣ Add Toppings:

Drizzle 1-2 tablespoons of honey over the brie.
Sprinkle the chopped pistachios evenly over the top.
Add a pinch of sea salt for an extra flavor boost.
4️⃣ Bake the Brie:

Place the brie in the preheated oven and bake for about 10-15 minutes, or until the cheese is soft and beginning to melt (but not fully oozing).
5️⃣ Garnish & Serve:

Remove the brie from the oven and drizzle a bit more honey on top.
Garnish with fresh herbs if desired.
Serve warm with crackers, baguette slices, or fresh fruits like figs or grapes for pairing.
🍴 Tips:
For extra flavor: Try adding a touch of balsamic glaze or a sprinkle of crushed red pepper flakes.
Storage: Leftovers can be stored in the refrigerator for up to 2 days, though the brie is best enjoyed fresh and warm.
Enjoy this decadent, nutty, and sweet appetizer as the perfect crowd-pleaser for any occasion!

11/01/2024

Beautiful!!

Inspired by Daniel Boulud’s spinach and squash gratin, these stuffed squash boats are the ultimate creamy and decadent side dish. Get the recipe in the comments!

11/01/2024

Dia de los Mu***os reminds us that love never dies. It lives on in every memory, every story, every tradition. Today, let's honor our ancestors and celebrate the enduring power of love.

11/01/2024

Yes please! 🥬 🧄 🌶️

Cabbage is steamed, charred, then smeared in a garlic chutney and topped with a spicy chili crisp in this game-changing cabbage recipe by 2022 F&W Best New Chef Justin Pichetrungsi. Get the recipe in the comments!

10/28/2024

In Mexico, Día de Mu***os is a major holiday, during which we remember the dead and honor their return to the land of the living. The holiday is most meaningfully observed in people’s homes, where families build ofrendas (altars to departed loved ones), share memories, and prepare their favorite foods. Read more: bit.ly/3UlbmR2

10/23/2024

Loving all these recipes that feel like fall and can include so many locally grown ingredients!

🍂 Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad with Cranberries and Goat Cheese 🧀

This fall-inspired salad brings together roasted butternut squash, Brussels sprouts, and sweet potatoes, topped with tangy cranberry glaze, creamy goat cheese, and extra cranberries for a delicious balance of sweet and savory flavors.

Ingredients:

For the Roasted Vegetables:
1 small butternut squash, peeled and cubed
1 lb Brussels sprouts, trimmed and halved
2 medium sweet potatoes, peeled and cubed
3 tablespoons olive oil
Salt and pepper, to taste
1 teaspoon dried thyme

For the Cranberry Glaze:
1/2 cup cranberry juice
1/4 cup dried cranberries
2 tablespoons honey or maple syrup
1 tablespoon balsamic vinegar

For the Finishing Touch:
4 oz goat cheese, crumbled
1/2 cup dried cranberries (for garnish)
1 tablespoon fresh parsley, chopped (optional)

Instructions:

Step 1: Roast the Vegetables
• Preheat your oven to 400°F (200°C).
• In a large bowl, toss the butternut squash, Brussels sprouts, and sweet potatoes with olive oil, salt, pepper, and thyme until well coated.
• Spread the vegetables on a large baking sheet in a single layer.
• Roast for 25-30 minutes, stirring halfway through, until tender and caramelized.

Step 2: Prepare the Cranberry Glaze
• While the vegetables are roasting, prepare the cranberry glaze. In a small saucepan, combine the cranberry juice, dried cranberries, honey (or maple syrup), and balsamic vinegar.
• Bring to a simmer over medium heat and cook for about 8-10 minutes, stirring occasionally, until the mixture thickens into a glaze.

Step 3: Assemble the Salad
• Once the vegetables are roasted, transfer them to a large serving bowl.
• Drizzle the cranberry glaze over the roasted vegetables and gently toss to coat.
• Sprinkle the crumbled goat cheese and extra dried cranberries on top.

Step 4: Serve
• Garnish with fresh parsley, if desired, and serve warm.

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4-6

This Cranberry-Glazed Roa

10/23/2024

Fast, easy, and nutritious! 🌟

Creamy Rotisserie Chicken Mushroom Soup 🍲🍄

🛒 Ingredients:

- 2 cups rotisserie chicken, shredded
- 2 tablespoons olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 2 cups mushrooms, sliced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cups fresh spinach
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1/4 cup grated Parmesan (optional)
- Crusty bread (for serving)

📝 Directions:

1. In a large pot, heat olive oil over medium heat. Add the diced onion and garlic, cooking until softened, about 3 minutes.
2. Add the sliced mushrooms and cook for another 5-6 minutes, stirring occasionally, until the mushrooms are tender and browned.
3. Pour in the chicken broth and bring to a boil. Add the shredded rotisserie chicken, dried thyme, dried basil, salt, and pepper. Reduce heat and simmer for 10 minutes.
4. Stir in the heavy cream and fresh spinach, cooking for another 2-3 minutes until the spinach wilts.
5. Optional: Stir in grated Parmesan for extra creaminess and flavor.
6. Serve the soup hot with a slice of crusty bread on the side for dipping.

Prep time: 10 minutes
Cooking time: 20 minutes
Servings: 4
Kcal: 380 per serving

10/21/2024

👻

Embracing the Spooky Season: A Ghoulishly Good Guide to Healthy Eating for Kids

10/21/2024

💛

This classic Mexican rice dish, Arroz a la Mexicana is studded with bright green peas and sweet carrots, topped with a rich sunny-side-up egg, and served with a sliced banana 🍳. Get the recipe in the comments!

10/18/2024

10/14/2024

From the Andean mountains to the depths of the Amazon, indigenous women weave a web of life that preserves both biodiversity and ancestral traditions. Yet, their invaluable contributions often remain unheard.

10/12/2024

As global warming bears down on restaurants, some are forging stronger bonds with regional food systems and regenerative farms.

10/06/2024

Have you ever wondered what’s in season throughout Indiana in October? We've made it easy by highlighting everything that's in season and grown by local producers. Want to see the full list? Check out the seasonality guide on our website

10/03/2024

10/01/2024

Market Ready registration is now full. Please give us your contact info via this survey so that we can contact you for future programs. https://puext.in/MarketReady
This program helps local food producers prepare to sell to wholesale markets--focusing on the business skills needed to meet the expectations of potential buyers. Producers will learn about product quality, food safety, insurance/managing risks, marketing and more. The program will include a panel of wholesale buyers. For additional info, contact us here: https://extension.purdue.edu/anr/_teams/dffs/programs/market_ready.html

09/28/2024

Love this!

This is more than a trip to a flower farm for family photos in the golden, late afternoon sun. It is an opportunity for lower-income pregnant women and mothers of young children to meet with women …

09/26/2024

Free event highlights intergenerational food security and will include a film screening, light locally-sourced lunch, panel discussion with area food acce...

09/25/2024

Pâté, all day over here! Easy, nutritious, and delicious!! We keep locally sourced chicken liver in our freezer at all times!

Jacques Pépin's Chicken Liver Pâté is silky-smooth, inexpensive, and simple to make. Get this classic recipe in the comments!

09/18/2024

Whether you're new to homesteading or ready to take it to the next level, the Rooted and Resilient Homesteading Conference on November 1-2 in Kendallville, IN is the place to be! 🌾🌿 Learn practical skills, get hands-on experience, and connect with a thriving community. Plus, the Kidsteader track offers fun, educational activities for youth 6-12 years old. Don’t miss out on this family-friendly event! 🐓🌻
The conference website is live at: https://bit.ly/rootedconference2024

09/18/2024

Hey, hey! Gluten free focused!! 🙌🏽🙌🏽

Your gluten-intolerant kin will love one (or several) of these almond-raspberry thumbprints. https://bonappetitmag.visitlink.me/LHbx8K

09/18/2024

Congratulations Rasta Pops 🙌🏽🙌🏽🎉

Very pleased to announce that we won the vegan chef challenge! Big thanks to everyone who participated and voted!