RECIPES

All serve 4-6 people

Herby Chimichurri Lentil Fritters

Shopping List:

1 cup French lentils, soaked overnight in water
1 large shallot, minced
½ pouch (¼ cup) of Haven’s Kitchen Herby Chimichurri
Sea salt
Extra virgin olive oil

1. After the lentils have soaked overnight, save about ¼ cup of the soaking water and strain the lentils. Add the lentils, shallot, and Haven's Kitchen Herby Chimichurri into a food processor. Pulse it several times, until the mixture is just combined and still coarse. Remove half of the mixture from the processor and puree the remaining mixture, about 30 seconds.

2. Combine the two mixtures in a large bowl and season with a large pinch of salt.

3. Set a plate with a paper towel or a baking sheet with a cooling rack next to your stove. Place a large sauté pan over medium heat and add oil to cover the bottom. When the oil begins to shimmer, form the mixture in to palm-sized fritters with your hands and gently lay them into the pan in a single layer — you’ll need to do this in 2 batches.

4. Cook the fritters for about 3 minutes, then flip, and cook until both sides are browned and crispy and the patties are cooked through.

5. Place the fritters on the plate or the cooling rack. Sprinkle with salt while they’re still hot.

6. Serve with Haven's Kitchen Herby Chimichurri stirred into plain Greek yogurt or by itself.

Cabbage and Tofu Curry with Peanut Sauce

Shopping List:

2 tablespoons coconut oil or ghee
1 box firm tofu, cut into bit sized cubes
½ large green cabbage, cut into 1” pieces
1 head of broccoli, cut into 1” florets
1 red bell pepper, sliced
3 scallions, finely sliced, divided
1 (2-inch) piece of fresh ginger, peeled and minced
1 (13.5-ounce) can of coconut milk
1 pouch of Haven’s Kitchen Peanut Lemongrass Sauce
½ cup fresh cilantro, chopped
½ cup unsalted peanuts, chopped
2 limes, cut into wedges
sea salt

1. Heat a sauté pan over high heat and cover the bottom with the coconut oil or ghee.

2. Add tofu, cook until it begins to brown. Don’t stir it much, you want the tofu to sear in the oil and brown nicely.

3. Remove the tofu from the pan and set aside. Add enough oil or ghee to cover the pan.

4. Add the cabbage, broccoli and bell pepper to the pan and let it sit for about a minute.

5. Season with a large pinch of salt. Add half of the scallions and the minced ginger.

6. Shake the coconut milk well, then add to the pan. Add the Haven’s Kitchen Peanut Lemongrass Sauce and 1 cup of water. Stir.

7. Add the tofu back into the pan, and simmer for 10 minutes.

8. Serve, garnished with scallions, cilantro, peanuts and a squeeze of lime.

Hearty Fall Farro Bowl with Haven’s Kitchen Kale Pesto

Shopping List:

Extra virgin olive oil
2 large shallots, finely diced
2 cups farro
½ cup dry white wine, like Pinot Grigio
1 pound, about 4–6 cups, mixed mushrooms, trimmed, cut into 1-inch pieces
1 head of cauliflower, cut into 1” florets
4 carrots, cut into bite-sized pieces
salt
½ pouch (¼ cup) Haven’s Kitchen Kale Pesto

1. Preheat the oven to 425°F.

2. In a large pot or Dutch oven, heat olive oil over medium heat, add shallot and a pinch of salt and cook until tender, about 1 minute. Add farro and cook until fragrant, about three minutes, stirring frequently.

3. Add wine and cook until mostly evaporated, about 3 minutes.

4. Add 5 cups of water and bring to a boil. Reduce to a simmer and cook until the farro is tender, about 30 minutes, stirring regularly to avoid sticking.

5. While the farro is cooking, toss the cauliflower and carrots separately from the mushrooms, with olive oil and sea salt.

6. Arrange the vegetables on one parchment-lined baking sheet, and the mushrooms on another and roast both for about 20 minutes, until crisp and cooked through.

7. When farro is cooked, add the roasted vegetables and combine.

8. Remove from heat and stir in Haven's Kitchen Kale Pesto to combine.

Haven’s Kitchen Romesco Spiced Lamb Meatballs

Shopping List:

1 medium onion, peeled and minced
½ teaspoon ground cinnamon
1 teaspoon ground cumin
½ pouch (¼ cup) Haven's Kitchen Red Pepper Romesco
1 pound ground lamb, turkey or beef
Salt and freshly ground black pepper
2 tbsp. flat leaf parsley, finely minced

1. Preheat oven to 375°F. Line a baking sheet with parchment.

2. In a large bowl, combine the onion, cinnamon, cumin, and Haven's Kitchen Red Pepper Romesco. Add the lamb and season with a large pinch of salt. Add the parsley, and combine well. Shape into balls that are the size of golf balls. Place on baking sheets.

3. Heat a large sauté pan over medium to high heat and pour in enough olive oil to generously coat the bottom of the pan. When the oil shimmers, add the meatballs, spaced evenly. Do this in batches, do not crowd the pan. Let the meatballs sear for 3 to 4 minutes, rotating them until well and evenly browned.

4. Transfer the meatballs to the baking sheet, and bake for 8 to 10, or until cooked through.

5. Serve with Haven's Kitchen Red Pepper Romesco.

Creamy White Bean Soup with Haven’s Kitchen Kale Pesto

Shopping List:

Extra virgin olive oil
1 medium onion, finely diced
2 medium carrots, finely diced
2 stalks celery, finely diced
1 bulb fennel, finely diced
4 cloves garlic, minced
½ teaspoon dried red pepper flakes
Two 15-ounce cans of white beans (cannellini or great northern), don’t discard the liquid
1 bunch of Dinosaur kale, ribs removed, leaves chopped or chiffonaded
salt
½ pouch (¼ cup) Haven’s Kitchen Kale Walnut Pesto.

1. Heat olive oil in a large stock pot over medium-high heat. When the oil is shimmering, add onion, carrots, celery, and fennel. Cook, stirring frequently, until softened but not browned, about 3-4 minutes.

2. Add garlic, and dried red pepper flakes. Cook, stirring constantly, for about 1 minute. Add beans, their liquid and 4 cups of water.

3. Turn heat to high, and bring to a boil. Reduce to a simmer, cover and cook for 15 minutes.

4. After 15 minutes, add a large pinch of salt and kale and simmer, uncovered for about 5 more minutes.

5. Ladle into bowls, and garnish with a dollop of Haven’s Kitchen Vegan Kale Pesto.

One Pot Black Bean Noodles with Haven’s Kitchen Peanut Lemongrass Sauce

Shopping List:

1 package of Black Bean Spaghetti (we love Explore Cuisine), vermicelli or kelp noodles
Ghee or coconut oil
2 cups of string beans, cut into 1” pieces
4 scallions, chopped, divided
2 cloves garlic, minced
1 (2- inch) piece of fresh ginger, peeled and minced
1 pouch of Haven’s Kitchen Peanut Lemongrass Sauce
½ (14-ounce) package frozen edamame
1 handful fresh cilantro, chopped
½ cup unsalted peanuts, chopped
1 lime, cut into wedges

1. Cook noodles according to their directions in a large stock pot. Drain and set aside.

2. Return pot to stove, heat enough ghee or coconut oil to cover the pan over medium heat. When the oil shimmers, add string beans. Sauté over medium high heat for 3 minutes or until tender.

3. Add half of the scallions, garlic and ginger and stir.

4. Add Haven's Kitchen Peanut Lemongrass Sauce and noodles, stir to coat vegetables.

5. Add ½ cup of water and stir well.

6. Cook until the noodles and vegetables are tender and well combined, about 3 minutes.

7. Turn off heat, add edamame and toss until they are warmed through.

8. Serve garnished with cilantro, the rest of the scallions, peanuts and a squeeze of lime.

Haven’s Kitchen Red Pepper Romesco Avocado Toast

Shopping List:

Haven’s Kitchen Red Pepper Romesco
multigrain bread
avocado
pea shoots
radishes
Maldon salt

Slice the bread approximately ½-inch thick and toast according to your preference. While the bread is toasting, thinly slice avocado and radishes. Spread the Haven’s Kitchen Red Pepper Romesco on the toast and top with sliced avocado, radishes and pea shoots. Season with Maldon salt.

Thai Peanut Lettuce wraps

Shopping List:

Haven’s Kitchen Peanut Lemongrass Sauce
2 chicken breasts or 2 packages of extra firm tofu
vegetable oil
2 heads butter lettuce, separated into individual leaves
¼ small head of red cabbage, thinly sliced
1 red pepper, thinly sliced
½ bunch cilantro, chopped
5 to 6 sprigs mint, leaves picked
½ cup peanuts, roughly chopped
salt

Cut the chicken breasts or tofu into thin, uniform strips and season with salt. Warm a large sauté pan over medium heat, add 2 tablespoons of vegetable oil and cook for approximately 8 minutes for chicken and about 4 minutes for tofu. Remove from heat and drizzle 3 tablespoons of Haven’s Kitchen Peanut Lemongrass Sauce, and stir with the protein.

To assemble, fill the lettuce cups with chicken or tofu, garnish with cabbage, peppers, cilantro and mint. Drizzle some more Sauce on and garnish with chopped peanuts.

Grilled Steak Tacos with Herby Chimichurri

Shopping List:

Haven’s Kitchen Herby Chimichurri
1 cup white wine vinegar
1 red onion, thinly sliced
1 lb skirt steak, trimmed
freshly ground black pepper
15 to 18 corn tortillas
1 avocado, thinly sliced
1 bunch fresh cilantro, leaves picked
1 lime, cut into 6 wedges
salt

In a small pot, bring vinegar to a boil and pour over red onions. Cover and cool to room temperature.

Preheat grill over high heat and season steak with salt and black pepper. Grill each side for 3 to 4 minutes each side until it is medium-rare. Let it rest for at least 10 minutes before slicing on bias, against the grain.

On the same grill, over medium-low heat, lightly toast each side of the tortillas. Cover the tortillas with a towel, to keep warm.

Fill tortillas with sliced steak, pickled red onion and avocado. Drizzle Haven’s Kitchen Sauces Chimichurri on top. Garnish with cilantro leaves and a squeeze of lime. Serve immediately.