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Summer Melon Soup

By Chef Heather Hartman Serves 6 Ingredients 3‐4lb. melon (muskmelon, watermelon, or cantaloupe), remove skin and seeds, cut into chunks 1 can (15oz.) coconut milk 2 tbsp. lime juice 1 jalapeño pepper, diced 2 tbsp. fresh mint and basil, torn to make small bits Salt and fresh cracked pepper to taste. Water or sweet wine…  Read More →

Chilled Tomato Soup with Cucumber and Basil

By Chef Heather Hartman Serves 6 Ingredients 1 medium red or white onion, peeled and coarsely chopped 3 lbs ripe tomatoes, peeled and chopped 1 large carrot, coarsely chopped 3 large garlic cloves 3 tablespoons red wine vinegar (you can also use fresh lemon juice) Salt and freshly cracked black pepper to taste 2 tablespoons…  Read More →

Creamy Shiitake Asparagus Pasta

by Jeremy McAdams, Cherry Tree House Mushrooms Serves 4   Ingredients 8 to 10 oz. dried pasta 4 to 6 oz. chopped shiitake or oyster mushrooms (Cherry Tree House Mushrooms) 1 medium onion or 1/2 cup garlic scapes, chopped (Loon Organics) 2 or 3 cups fresh asparagus – cut into 1 inch lengths (Prairie Hollow…  Read More →

Shiitake Spring Rolls

By Jeremy McAdams, Cherry Tree House Mushrooms Ingredients 2 oz. dried shiitake mushrooms (Cherry Tree House Mushrooms)  or 10 oz. fresh shiitake mushrooms (Cherry Tree House Mushrooms) 2 T canola oil 1-1/2 oz. rice vermicelli 6 rice wrappers 1 bunch cilantro (Prairie Hollow Farm) 2 to 4 oz. microgreens, sprouts, spinach or baby lettuces (Stone’s…  Read More →