Project Description



Breakfast, Brunch, Lunch, Dinner





Sweet Corn Griddle Cakes

  • 8 T Unsalted Butter, melted
  • 1, 14.75 oz can Cream-Style Corn
  • 1 C Sour Cream
  • 1/2 C Granulated Sugar
  • 2 lg Eggs
  • 1 t Kosher Salt
  • 1/2 C Cornmeal
  • 1 C All-Purpose Flour
  • 1 t Baking Powder
  • 1, 10oz bag Stahlbush Island Farms Super Sweet Corn, thawed
  • In a large mixing bowl, stir together the melted butter and cream corn. Add the sour cream, sugar, and eggs to the bowl and stir to combine. Fold in the cornmeal, flour, and baking powder until no lumps of flour are visible. Add the Stahlbush Island Farms Corn and stir together until evenly distributed.
  • Heat a griddle over medium heat and using a 1/4 cup measuring cup, scoop portions of the mixture onto the hot griddle, like you would pancakes. Cook until lightly browned, about 1.5 minutes on each side. Serve with butter and honey on top.
  • If you want more uniform cakes, use a 3 inch pastry cutter, and when the edges set, remove the cuter and let the cake cook until almost set, then flip. Once you get in a rhythm this process moves quickly.

Butternut Squash and Caramelized Onion Tart

  • 1 Puff Pastry Sheet
  • 4 T Unsalted Butter
  • 1 XLg Sweet Onion, sliced in 5 thick pieces
  • 1 Log Honey Goat Cheese
  • 1 bag Stahlbush Island Farms Rainbow Chard
  • 2 T White Wine
  • 1/2 bag Stahlbush Island Farms Butternut Squash
  • 2 t Fresh Thyme Leaves
  • 1/4 C Shredded Parmesan Cheese
  • 3 T Honey
  • 1 Lemon, zested and juiced
    Salt and Pepper
  • Defrost and lay a single puff pastry sheet and lay it out, floured side down (the sides you unfold and the papers are in) out on a baking sheet lined with parchment. Keep refrigerated until ready to use, this can be done up to the night before.
  • Preheat the oven to 425˚F.
  • Heat a skillet over medium heat and add 2 Tablespoons of butter to the pan. When the butter is melted, add the sliced onions to the pan and cook until heavily browned on one side. Carefully flip them over until browned the same on the other side. Do this in batches if your pan doesn’t fit all the slices at once.
  • While your onions are caramelizing, take out the puff pastry sheet and cut a line around the outside, 1/2 inch from the edge. Spread 1/2 the log of goat cheese evenly over the puff pastry sheet inside the square you just created. Reserve the remaining half for crumbling over the top.
  • When the onions are caramelized, remove them from the skillet season with salt and pepper and set aside.
  • Heat the rainbow chard in the same skillet with 1 Tablespoon of butter and the white wine. Season with a sprinkle of salt and pepper and cook until all the liquid evaporates from the pan. Spread the chard over the goat cheese on the puff pastry sheet.
  • In the same skillet, warm the butternut squash over medium heat with 1 Tablespoon of butter and a sprinkle of salt and pepper. Cook until warmed through and the squash begins to caramelize on the outsides.
  • While the squash is cooking, place the onions on the tart, over the goat cheese and chard. Top with the squash and crumble the remaining goat cheese over the top. Finish with the parmesan cheese and a sprinkle of thyme leaves, about 1 teaspoon.
  • Bake in the preheated oven for 30-35 minutes, until the cheese is melted and the bottom of the puff pastry is CRISP!
  • While baking, warm the honey, lemon zest and juice, a pinch of salt and the remaining thyme leaves gently over low heat in a small pan. When the tart comes out of the oven, let it rest for 5 minutes, then drizzle the honey mixture over the top.
  • Slice the tart into 9 equal squares and enjoy!