Recipes and Uses for Fall Homecoming Blend
Our Fall Homecoming Blend combines the hearty flavors of 5 different herbs bringing a taste of home to whatever you use it in. Here are a few of our favorite recipes and uses.
*This blend can be used as a simple dry rub or marinade (add to 1/4 cup olive oil) for any meat.
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Bread Dip:
Mix 1 teaspoon Fall Homecoming Blend with 1/3 cup olive oil.
Serve in a small bowl or on a small plate with your favorite crusty bread.
Roasted Chicken (or Turkey):
Preheat oven to 350 degrees.
Mix 1 tablespoon Fall Homecoming Blend with 1/4 cup olive oil.
Coat entire chicken, getting some seasoning under skin.
Add prepared vegetables (see recipe at right)
Bake until internal temperature of chicken is 165 degrees, approx. 35-40 minutes (turkey will take 60-90 minutes depending on size)
Recipe credit: Spiced Up!
Perfect Pork Tenderloin:
2 tablespoons vegetable oil (or olive oil)1 teaspoon salt1 teaspoon pepper2 pounds pork tenderloin4 tablespoons butter (sliced into 4-6 parts)1 1/2 tablespoons Fall Homecoming Blend
1 1/2 teaspoons parsley6 garlic cloves
INSTRUCTIONS:Preheat the oven to 350 degrees.
While the oven is heating up, line a baking sheet with aluminum foil.In a small bowl, combine the Fall Homecoming Blend, parsley and garlic.
Set aside.
Generously season the tenderloin with salt and pepper before searing.
In a large pan or cast iron skillet, heat oil on medium-high heat until hot then add the tenderloin to the pan, rotating to cook evenly on all sides until dark golden brown.
Once properly seared, lay the tenderloin out onto the baking sheet.Generously cover the tenderloin with the Fall Homecoming Blend mixture and add cubes of butter on top.
Wrap the tenderloin in the foil and bake until the meat reaches at least 170 degrees inside at the widest part of the tenderloin.
When the pork has finished cooking, let it rest for at least 5 minutes before slicing.
Once rested, slice into equal medallions and serve immediately.
Recipe credit: Megan Miller
Roasted Vegetables:
Prepare vegetables of choice (we use potatoes, onions, carrots, squash, and zucchinni).
Place vegetables in a large bowl.
Mix 1 tablespoon Fall Homecoming Blend with 1/4 cup olive oil.
Pour over vegetables and stir to coat.
Place vegetables in a roasting pan and bake as directed.
Recipe credit: Spiced Up!
Savory Beef Stew:
2 pounds beef stew meat1 tablespoon olive oil1 medium onion, coarsely chopped4 cloves minced garlic1 teaspoon freshly ground black pepper1 tablespoon Fall Homecoming Blend1 teaspoon Kosher salt3 ounces Shiraz, or other dry red wine1 10-ounce can beef consomme (for beef recipe)1 14-ounce can chicken broth (for chicken recipe)2 cups baby carrots3 cups chopped potatoesINSTRUCTIONS:Preheat oven to 325 degrees.Place a Dutch oven on the stove and heat olive oil over medium-high heat.Dry off the stew meat with a clean towel and place in a shallow bowl.
In a small dish, combine the pepper, Fall Homecoming Blend, and Kosher salt.
Sprinkle the mixture over the meat and toss to coat.Add the herbed beef to the Dutch oven and brown on all sides.
While meat is browning, it may develop a liquid - do not discard!
Toss in the onion and garlic, cooking only for a minute or so until fragrant and soft.Add wine, consomme, and broth and stir.
Bring to a boil over medium-high heat.
Add potatoes and carrots and bring to boil again. Reduce heat and simmer for 5 minutes.Cover the Dutch oven and place into the oven.
Cook for 2 hours, checking only once or twice during cooking so as not to let too much heat escape.
Recipe credit: Amanda Formaro
Scarborough Fair Pasta:
1 tablespoon butter3 tablespoons olive oil, divided1 garlic clove, chopped1/2 cup panko-style breadcrumbs1/2 pound bucatini or other long pasta1 tablespoon Fall Homecoming Blend1 teaspoon kosher salt1/2 teaspoon freshly ground black pepper1/2 teaspoon red pepper flakes1/2 cup chopped fresh parsley1 teaspoon lemon juice2 tablespoons grated Parmesan cheese
INSTRUCTIONS:
Fill a large pasta pot with water, add salt, and set it over high heat to boil.In a large skillet, melt the butter with one tablespoon of olive oil over medium heat.Add the chopped garlic and stir for one minute, taking care not to burn it.Add the panko and cook, stirring often, about 5 minutes, until toasted.Transfer the breadcrumb mixture to a separate bowl and set aside, keeping the skillet out.Prepare pasta in boiling water according to package directions.
When ready to drain, reserve 1 cup of the pasta water and mix with Fall Homecoming Blend.
Set aside.
Return the skillet to medium-low heat and add the second tablespoon of olive oil, season with salt, pepper, and red pepper flakes.Cook for 1 minute, then add the pasta to the skillet and stir to combine.Add the Fall Homecoming Blend pasta water to moisten the pasta, then add the last tablespoon of olive oil and toss until coated.Add the chopped parsley, lemon juice, and parmesan and give it a final toss until well combined.Top with the garlic breadcrumbs and serve.
Recipe credit: Food52
Savory Rustic Dutch Oven Bread:
*This bread must have a rise time of at least 12 hours. We suggest you make the dough the day before and let it rise overnight.
3 cups all-purpose flour1/2 teaspoon instant yeast1 1/2 teaspoon salt1 1/2 tablespoons Fall Homecoming Blend1 1/4 cups room temperature water1/4 cup olive oil
INSTRUCTIONS:In a large bowl, combine flour, yeast, salt, and Fall Homecoming blend.
Stir in water and olive oil with a wooden spoon until dough is well-mixed and flour is fully incorporated. The dough will be wet and sticky.
Cover the bowl in plastic wrap and let it rest in a warm spot for 10-18 hours.
The dough will double in size.
Dust a clean work surface with flour and turn the dough out into the center.
Fold the dough over a few times.
Gather the dough into a ball by pulling the ends underneath the loaf. Brush a piece of parchment paper with a bit of olive oil and place dough in center.
Cover with a damp kitchen towel or paper towel and let rise for an additional 60-90 minutes in a warm spot.Approximately 30 minutes before you plan to bake your bread, place a large Dutch oven with lid or (other heavy, lidded, oven-safe pot) into your oven and preheat to 500 degrees. Remove preheated Dutch oven and place on stove.
With a knife, cut an X in the top of the dough. (This allows the bread to expand during baking.)
Lift the corners of the parchment paper and lower into your Dutch oven, parchment and all.
Cover with the lid and re-insert into the oven. Lower the heat to 425 degrees and bake, covered, for 30 minutes. Remove the lid and bake for an additional 15 minutes. Place the loaf on a wire rack to cool.
Recipe Credit: Sharon Higbie
Homecoming pot pie - vegan:
1 sheet puff pastry (thawed)1 tablespoon vegetable oil4 cloves garlic (crushed and then thinly sliced)1 large onion (thinly sliced)2 medium carrots (½-inch diced)2 stalks celery ( ½-inch diced)8 ounces Crimini mushrooms (cut in chunky slices)2 medium potatoes (yellow or red)1/2 cup dry white wine (optional)8 ounces cubed butternut squash (Any winter squash or zucchini will do)2 1/2 teaspoons Fall Homecoming Blend14-16 ounce vegan sausage or tofu (Optional: Slice the sausage and cube the tofu.) 1/2 cup raw cashews (Use pumpkin seeds for a nut-free alternative)2 1/2 cups vegetable stock (or water)SaltGround black pepper, to taste2 tablespoons parsley
INSTRUCTIONS:
Preheat the oven to 425 degrees.Make cashew cream by blitzing the raw cashews with ½ cup of vegetable stock or water. (You can soak the cashews for 30 minutes if your blender is not a high-powered one.)
Set aside.Heat the oil in a 10-inch oven-safe skillet. (Or, if you plan to make this in a baking dish use any skillet.)
Add the garlic and saute for a few seconds, then add the onions, celery, and carrots.Add a pinch of salt and ground black pepper to the skillet.
Saute until the vegetables become translucent.
Add the potatoes and mushrooms and saute for 2-3 more minutes.Add the wine, if using, to the skillet (turn off heat or turn it down really low when you do this to avoid splashing any wine, which could result in a fire).
Stir frequently until the wine has all but evaporated.Add the Fall Homecoming Blend and the butternut squash to the skillet and stir-fry for a minute.
Add the cashew cream and the remaining 2 cups of vegetable stock to the skillet and mix (add up to one more cup of vegetable stock for a saucier filling).
Let it all come to a boil and simmer on a low flame for 5 more minutes, or until the potatoes are tender.
Stir in the sausage or tofu, if using, then add the parsley.
Add more salt and ground black pepper as needed. Turn off the heat.At this point, if you're planning to bake the pot pie in a baking dish, transfer the vegetable sauce carefully to the dish.
If using an oven-safe skillet, you can continue to the next step.Roll out the puff pastry to a size that will cover the skillet or baking dish.
Make 1-inch slits with a knife in the puff pastry, about an inch apart.
This will give the juices an avenue to bubble and escape as the pot pie cooks.Place the puff pastry carefully over the top of the sauce, making sure you cover it completely.
Tuck in any excess pastry.
You can brush on some oil on the surface of the puff pastry at this point for a more golden crust.Place a sheet pan on a rack in the center of the oven. Place the skillet or baking dish on the sheet pan and bake 30-35 minutes, or until the juices are bubbling and the puff pastry looks golden and crispy.Recipe credit: Vaishali, Holy Cow Vegan
Slow Cooker Smashed Potatoes (or Cauliflower):
12-15 red potatoes or 1 head of cauliflower (cut into medium florets)
6 cloves garlic
2 1/2 teaspoons Fall Homecoming Blend
1 cup vegetable broth
6 cups water
3 tablespoons butter
Salt to taste
INSTRUCTIONS:
Place the potatoes or cauliflower in a slow cooker and top with garlic cloves, Fall Homecoming Blend, vegetable broth, and enough water to cover.
Cook on low heat for abouth 6 hours or high heat for about 3 hours.
Drain the water and broth.
Add butter and use a hand potato masher or wooded spoon to smash.
Salt to taste, serve.
Recipe credit: The Leafy Greens
Homecoming pot pie - beef:
2 pounds boneless beef chuck-eye roast, trimmed and cut into 3/4-inch piecesSalt and pepper, to taste3 tablespoons olive oil or avocado oil, divided4 ounces mushrooms (baby bellas, or white button if unavailable) trimmed and quartered1 onion, finely chopped3 carrots, peeled and cut into 1/2-inch pieces2 tablespoons tomato paste4 garlic cloves, minced1/2 cup dry red wine, or 1/2 cup water3 tablespoons all-purpose flour2 cups beef broth1 tablespoon soy sauce1 tablespoon Worcestershire sauce1 bay leaf1 cup frozen peas1 teaspoon Fall Homecoming Blend1 large egg, lightly beaten1 9-inch store-bought pie dough round, or your own homemade pie crustINSTRUCTIONS:Adjust oven rack to lower-middle position and heat oven to 350 degrees.
Pat beef cubes dry with a paper towel and season with salt and pepper.
Heat 1 1/2 tablespoons of the oil in a Dutch oven over medium-high heat.
Add half the beef and cook until well-browned all over, about 7 minutes.
Using a slotted spoon, transfer the beef to a bowl or plate with the remaining uncooked beef.
(Note: you will not cook the remaining beef before placing it in the pot pie. Cooking half the beef imparts some good flavor from braising but saves time by not requiring all the beef to be browned before placing in the pie.) Reduce heat to medium and add remaining 1 1/2 tablespoons oil to the now empty pot.
Add mushrooms, onion, and carrots and cook until vegetables are lightly browned, about 5 minutes, scraping up any browned bits.
Stir in tomato paste, garlic, and Fall Homecoming Blend.
Cook until fragrant, about 30 seconds.Stir in wine (or water) and cook until evaporated, about 2 minutes.
Stir in flour until the vegetables are well coated and cook for 1 minute.
Add broth, soy sauce, Worcestershire, and bay leaf, stirring until combined.
Scrape any bits that have stuck to the bottom of pan to incorporate into liquids.
Add beef and bring to a simmer.
Cover and transfer to oven.
Cook until beef is tender, about 1 hour and 15 minutes. Remove filling from oven and taste the beef to make sure it's tender to your liking. If it tastes chewy, add 1/4 cup water, stir, and return to oven for another 20-30 minutes.
Once meat is tender, remove and then increase the oven temperature to 400 degrees.
If the meat mixture looks like it needs more juice, move it from the pot to a plate and add 1/4 to 1/2 cup water back to the Dutch oven and kind of tilt the pan to scrape off some of the crusty fond that's accumulated in the pot.
This should create a thick, flavorful sauce you can add into the meat mixture to thin it out a bit.Discard the bay leaf, then add the peas.
Taste the filling and add salt and pepper to taste (up to 1 teaspoon salt and 1/2 teaspoon pepper).Spray the bottom of a 9-inch deep-dish pie plate and add meat mixture to the dish.Brush the rim and interior lip of the pie plate with egg (this will prevent the shell from sticking to the dish and cracking or breaking).
Top the filling with pie dough so the dough slightly overhangs the edge of pie plate.
Fold overhanging pie down inward so the folded edge is flush with the inner edge of the pie plate.
Crimp the dough evenly around the edge of the pie using your fingers.Using a paring knife, cut a 1/2-inch hole in the center of pie.
Cut six 1/2-inch slits around the hole, halfway between the center and the edge of the pie.
Brush the dough with the remaining egg.
Season the top of the dough with salt and pepper. Transfer the pie to a baking sheet and bake until the crust is golden brown, 20-30 minutes.Transfer the pie to a cooling rack and let it cool for 15 minutes.
Serve.
Recipe credit: Good Dinner Mom
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