Category Archives: Recipes

Buffalo Chicken Recipe Featuring Culture Hot Sauce

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Serves: 2-4
Prep time: 30 mins. 

For the Farmhouse Recipe we are pairing our preferred protein with their number one Hot Sauce seller. “The Don” from “Culture” Hot Sauce. The flavors this sauce brings to any dish is out of your palate’s world! They took a classic combination of pineapple and habanero and added extra zest to complete and round out the flavors.

Ingredients:

  • Chicken – Both chicken breasts and chicken thighs are great, but in keeping things on the lighter side, we chose to make this recipe with breast meat. We did not feel the need to sear the chicken breasts before baking. If you decide to use bone-in skin-on chicken thighs, this is a step that I would recommend.
  • Olive oil – Simply drizzle your chicken breasts with olive oil and toss well to coat.
  • Salt, pepper, and other seasonings – Since we’re planning to coat our chicken breasts in buffalo sauce we left the seasoning and spices simple with just salt, pepper, and a little garlic powder.
  • Buffalo Sauce – Prepare your own homemade buffalo sauce with Don Hot Sauce.

The main ingredients in this buffalo sauce include,

  • Don’s Hot Sauce
  • Melted butter
  • Fresh garlic
  • Honey
  • Onion powder
  • Fresh lime juice

Grab a bowl, add all the ingredients, mix it all together, and season to taste.
Does it have enough salt? Pepper? Is it sweet enough?

 Preheat oven and prepare chicken

Preheat oven to 400°F and spray a large 11 x 8-inch baking dish with non-stick cooking spray. Add the chicken breasts to your baking dish and drizzle with olive oil. Sprinkle both sides with salt, pepper, and garlic powder, to season.

Pour your prepared buffalo sauce over the top of the chicken breasts. Thoroughly coat each chicken breast in sauce (I like to use kitchen tongs to rotate each chicken breast 1-2 times). Tent your baking dish with foil and transfer it to the oven. Bake, covered, for 20 minutes. Then uncover and continue to bake for an additional 5-15 minutes, or until internal temperature registers 160°F as measured with a digital meat thermometer.

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Lemon Dill Yogurt Sauce for Salmon or Trout

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Compliments of Bonjour Yogurt

A recipe from Bonjour Yogurts:Owners Medi and Kadi have shared some of their favorite recipes that include their mouth-watering yogurts. We hope you enjoy these delicious recipes!

Serves 3-4
Prep Time: 15 minutes

Ingredients:

.        Pick up your salmon from Westcoast seafood

·         6 oz plain Yogurt from Bonjour Yogurts

·         Lemons from Halaby Farms (1/2 teaspoon lemon zest & 2 tablespoons fresh
lemon juice)

·         Dill from Underground Farms (1 tablespoon chopped fresh dill)

·         Salt and freshly ground black pepper to taste

Instructions:

Prepare your Salmon or Trout, by your preferred method and while that’s cooking whip up all your ingredients together for your Lemon Dill Yogurt Sauce.
It’s an easy recipe that’s both simple and delicious.
Bon Appetit! 

Tomato & Peach Salad with Basil & Mint

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Serves: 4

Prep time: 10 mins

Total time: 10 mins 

What a better combo than fresh peaches and tomatoes? They are peak seasonal beauties! The colors alone in this dish are show stoppers, but the flavors are where it really hits home! The tartness from the tomatoes and the sweetness of the peaches are a match made in heaven. I like to serve this salad alongside grilled halibut or shrimp and it’s time perfection for dinner. I purchased the ingredients for this recipe at the Sherman Oaks Farmers Market. 

Ingredients

  • 1 1/2 lbs tomatoes – a variety of sizes and colors (Alcantar Organic Farms) 
  • 2-3 large, ripe peaches (Arnett Farms) 
  • 1 tbsp white balsamic vinegar (Gourmet Blends at our Calabasas location)
  • 1/2 tsp finely grated lemon zest (Arnett Farms)
  • 1 tsp lemon juice (Arnett Farms)
  • 1/4 tsp kosher salt (Nordic Catch at our Calabasas location)
  • 1 tsp honey (LSG Honey)
  • 2 tbsp extra-virgin olive oil (Halaby) 
  • 1 small shallot, finely minced (Alcantar Organic Farms)
  • 1/4 tsp freshly ground pepper
  • 1/3 cup lightly packed whole small mint and basil leaves
    (or large ones cut into chiffonade/finely) (Alcantar Organic Farms) 

Instructions

Prepare the salad

  • Cut the larger tomatoes into large, evenly sized pieces of about 1″, removing the core as you go. Cut the cherry or grape tomatoes in half or into quarters as size dictates. Put all of the tomatoes into a large shallow serving bowl.
  • Slice the peaches off the pit into wedges, and chop further if needed, depending on the size of the peaches. Add the peaches to the bowl.

Prepare the dressing

  • Whisk the white balsamic vinegar, lemon juice, lemon zest, and 1/4 tsp. salt and let sit for a few minutes to let the salt dissolve.
  • Whisk in the olive oil until emulsified. Add the shallots and ground pepper.
  • Pour the dressing over the tomatoes and peaches. Add half of the herbs, adjust the salt if needed, and toss gently but thoroughly. Before serving, toss again and sprinkle with the remaining herbs.

Visit Sherman Oaks Farmers Market | Every Tuesday from 3pm to 7pm

Tomatoes, shallot, mint, basil- Alcantar Organic Farms
Peaches & lemons- Arnett Farms
White balsamic vinegar- Gourmet Blends (Calabasas location)
Salt- Nordic Catch (Calabasas location)
Honey- LSG Honey
Olive oil- Halaby/Verni Farms

Baked Halibut with Grapefruit & Fennel

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Serves: 4
Cook time: 12 mins.
Prep time: 15 mins.

Fennel is an ingredient I must say I don’t use all too often, but with this dish- it is incredible & a must! Fennel has a black licorice flavor, which most people don’t like, but against the sweet/tartness of the pink grapefruit & saltiness of the olives- it is a medley of flavors and textures. You can use any sturdy white fish you like, but I love the halibut! I eat fish often to get all those great Omega benefits. Pair this light and healthy lunch or dinner recipe with a cold, crisp Sauvignon Blanc and a fresh garden salad. I purchased the ingredients from the Melrose Place Farmers Market (seasonal: November – May).

Ingredients

  • 1 cup organic ruby red grapefruit segments (about 2 grapefruits) (Victor Gonzalez Farms)
  • 1 teaspoon organic grapefruit zest (Victor Gonzalez Farms)
  • 1 organic fennel bulb, trimmed (Menos Farm)
  • 1/4 cup organic cold pressed extra-virgin olive oil (Brother’s Products)
  • 2 tablespoons organic pitted kalamata olives, halved (Halaby Farms at our Calabasas location)
  • 2 tablespoons fresh parsley leaves, chopped (Ayala Farms)
  • 1 teaspoon sea salt (Nordic Catch)
  • 4 (6-ounce) pieces organic, wild caught halibut (Nordic Catch)
  • 1/4 teaspoon pepper (Convivial Spice at our Calabasas location)

Instructions

  • Preheat the oven to 375 degrees F.
  • In a small bowl combine the grapefruit segments and zest. Halve the fennel bulb lengthwise, thinly slice and add to the bowl. Add the olive oil, olives, parsley & 1/2 teaspoon salt. Stir to combine.
  • Meanwhile, place the fish on a parchment-lined roasting dish. Sprinkle with remaining 1/2 teaspoon of salt and pepper and bake for 10 to 12 minutes depending on thickness.
  • Gently transfer the fish to a serving plate. Top with the grapefruit and fennel salsa and serve immediately.

Melrose Place Farmers Market (Every Sunday 10am- 2pm)
8400 Melrose Ave, Los Angeles, CA 90069

Grapefruits, Victor Gonzalez Farms
Fennel, Menos Farms
Olive Oil, Brother's Products
Parsley, Ayala Farms
Sea salt, halibut, Nordic Catch