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Spring 2013 Recipes

June 8, 2013

If you visited us at the Meet the Growers event at Hen House today, thanks for stopping by! Here are the recipes we sampled…

Mint Chocolate Chip Cookies

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup white sugar
3/4 cup packed light brown sugar
1 teaspoon pure vanilla extract
2 large eggs
1 bag semi-sweet chocolate chips
1/2 cup fresh mint leaves

Preheat the oven to 350 degrees F.

Line 2 cookie sheets with parchment paper. Sift together the flour, baking soda, and salt into a medium bowl and set aside.

In a food processor, pulse the mint leaves and sugars until finely chopped and combined.

Place the butter, sugar, and brown sugar in the bowl of an electric mixer; cream together on medium speed until light and fluffy. Scrape down the sides of the bowl with a rubber spatula. Beat in the vanilla and eggs. Gradually add the dry ingredients to the creamed mixture and continue to mix until a smooth batter forms. Turn off the mixer and stir in the chocolate chips by hand.

Drop the cookies by heaping tablespoon onto a parchment lined cookie sheet or on a silpat liner. Bake until the cookies are very lightly browned, about 12 minutes.


Lemon Rosemary Shortbread Cookies


2 sticks unsalted butter, softened
3/4 cup sugar
1 Tablespoon lemon zest (from 1 lemon)

1 Tablespoon lemon juice
1 teaspoon vanilla extract
1 egg
2 cups all purpose flour
1/2 cup whole wheat flour (can substitute all purpose)
1 Tablespoon fresh rosemary, minced
3/4 teaspoon salt

In the bowl of a stand mixer, cream together butter and sugar until light and fluffy. Add lemon zest, lemon juice, vanilla and egg and beat until incorporated.

In a medium bowl, whisk together both kinds of flour, salt and rosemary.

With the mixer on low, gently add dry ingredients into butter mixture. Mix until ingredients are well combined and a stiff dough is formed.

Cut two 12×16 inch pieces of plastic wrap. Divide dough in half placing one half of the dough on each piece of plastic wrap.  Use your hands to form two 1 ½ inch diameter logs. Open the plastic wrap and sprinkle logs with sugar (if desired) and roll a bit more to coat the logs well in the sugar. Wrap logs tightly in the plastic wrap, place on baking sheet and freeze logs for 1 hour or until firm.

Preheat oven to 375°. Line baking sheets with parchment paper or silpat and set aside.

Remove dough logs from the freezer and remove the plastic wrap. Slice dough into ¼ inch thick slices and place on prepared baking sheets 1 inch apart.

Bake until cookies are just golden at the edges, about 12-16 minutes. Allow cookies to cool on wire racks. Store cookies in an air tight container for up to 4 days.


Basil Pesto


  • 1/2 cup walnuts
  • 2.5 tablespoons chopped garlic (about 5 cloves)
  • 5 cups fresh basil leaves, packed
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 1/4 cups extra virgin olive oil
  • 1 cup  grated Parmesan


Place the walnuts and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Serve immediately or store in refrigerator.

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