Shepherd’s Garden Fresh Pie

This dish is a family favorite at our house!  It’s good year round with canned green beans, but fresh from the garden ingredients make it an extra special treat.  Adjust the amount of ingredients and spice to your family’s tastes and feel free to throw in extra veggies like peas or chopped tomatoes.

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Shepherd's Garden Fresh Pie

Ingredients

  • 2 Tbs Olive Oil
  • 1 small Yellow Onion Diced
  • 3 cloves Garlic Minced
  • 1 lb Ground Beef
  • 2 cups Green Beans Ends snipped, cut to about 1 inch pieces. Blanch in boiling water for a few minutes if you don't want them a little firm in the finished dish.
  • 2-3 Carrots Peeled and chopped
  • 16 oz Tomato Sauce
  • 2 Tbs Tomato Paste
  • 4 cups Mashed Potatoes From scratch or from the box (no judgement)
  • 1 cup Shredded Cheese Cheddar or Colby Jack
  • 3 oz Crispy Fried Onions Or however many are left in the can after you eat a few while cooking...

Instructions

  1. Heat olive oil in large pot or pan with onion and garlic over medium-high heat for a few minutes.

  2. Add ground beef and stir until browned.  Drain if needed.

  3. To same pot, add green beans, carrots, tomato sauce, tomato paste, salt & pepper and stir to combine.

  4. Top with mashed potatoes and bake at 350 degrees for 30 minutes.

  5. Top with shredded cheese and crispy fried onions and bake another 5 minutes, or until cheese is melted.  Enjoy!

My Main Lo Mein

Try different proteins like steak or tofu and mix and match different veggies to personalize this yummy lo mein. Stock Concentrate is what all the cool kids are using instead of bouillon cubes. Hoisin sauce helps to create a thick, sweet, and salty sauce. If you don’t have hoisin sauce on hand, here’s a link to make your own: Hoisin Sauce

 

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My Main Lo Mein

Ingredients

  • 1 Tbs vegetable oil
  • 12 oz chicken breast or tenders sliced into strips
  • 4 oz carrot shredded
  • 6 oz green beans ends trimmed, cut into 1 inch pieces
  • 4 oz button mushrooms remove stems and slice
  • 1 Tbs soy sauce
  • 1 Tbs stock concentrate veggie
  • 1 Tbs hoisin sauce
  • 2 tsp sugar
  • 1/4 cup water
  • 1 Tbs ginger fresh and grated
  • 2 scallions thinly slice and separate greens and whites
  • 2 cloves garlic minced
  • 8 oz udon noodles room temp

Instructions

  1. Heat a little oil in a large pan over medium-high heat.  Add chicken to pan and season with salt and pepper.  Cook until heated through (about 2 minutes per side).  Remove from pan and set aside.

  2. Heat a little more oil in the same pan and add carrots, green beans, and mushrooms.  Toss and cook about 6 minutes.

  3. While that is cooking, mix the following in a small bowl: soy sauce, stock concentrate, hoisin sauce, sugar, and water.

  4. Add chicken, ginger, scallion whites, and garlic to pan with veggies.  Cook for another 2 minutes.

  5. Lower heat to medium and add sauce.  Cook 2 minutes then add noodles and cook for another 4 minutes.  Add a little salt and pepper.  Garnish with a few scallion greens and enjoy!

1 Pan Chicken Dinner

I love a meal with easy cleanup!  For even easier clean up, line the pan with foil.  The flavors of the chicken, potatoes, beans and tomatoes all blend together in this tasty dish.  You don’t even have to peel the potatoes or cut the tomatoes.

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1 Pan Chicken Dinner

Ingredients

  • ¼ cup balsamic vinegar
  • 2 Tbs honey
  • 1 Tbs Dijon mustard
  • 2 cloves garlic minced
  • 1 tsp fresh basil
  • Salt & Pepper
  • 4 chicken breasts skinless and boneless
  • 1 lb red potatoes quartered
  • 1 lb green beans ends removed
  • 1 Tbs olive oil
  • 2 cups cherry tomatoes

Instructions

  1. Add the balsamic vinegar, honey, mustard, garlic, basil, salt and pepper in zip top bag. 

  2. Squeeze to mix then add 4 boneless, skinless chicken breasts. Marinate, in refrigerator, at least 30 minutes (or overnight).
  3. Preheat oven to 400°. To a baking pan and add potatoes and green beans, with ends removed. Drizzle veggies with olive oil, salt, and pepper and mix to coat.

  4. Cook potatoes and beans for 25 minutes, then pull tray out and add 2 cups cherry tomatoes to the veggies and top with the chicken (discard the marinade) and roast in oven about 30 more minutes or until chicken is 165° and cooked through.

Green Bean Gratin with Goat Cheese

We all love traditional green bean casserole, with the crunchy french fried onions on top, but this is a nice alternative if you are looking for something a little different.  You could also make this in individual ramekins if you’re looking to really impress your guests!

 

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Green Bean Gratin with Goat Cheese

Ingredients

  • ¼ cup bread crumbs
  • 1 Tbs olive oil
  • 3/4 cup Parmesan cheese shredded
  • 1/3 cup pecans finely chopped
  • 1 pound green beans
  • 2 oz goat cheese crumbled
  • 1/2 cup milk
  • 1/4 tsp salt
  • 1/4 tsp pepper

Instructions

  1. Preheat oven to 400°. Mix bread crumbs, olive oil, and 1/4 cup of the Parmesan cheese.  Stir in pecans.

  2. Trim green beans and cut into about 2-3 inch pieces. Cook in boiling water about 3 minutes then drain.  Quickly dunk into ice water to stop cooking and dry off the beans.

  3. Mix together beans, goat cheese, milk, salt, pepper, and remaining 1/2 cup Parmesan cheese. 

  4. Firmly pack mixture into baking dish (don't add the topping yet). Cover with aluminum foil and place on a baking sheet.

  5. Bake at 400° for 20 minutes. Uncover and sprinkle with crumb mixture. Bake 8 more minutes or until golden. Let it cool about 5 minutes, then enjoy!