Dinner

Sweet Corn & Chicken Quesadillas

Mild flavors, melty cheese, and sweet corn — a guaranteed kid favorite.

Ingredients:

  • 2 tortillas

  • ½ cup shredded chicken

  • ½ cup sweet corn (fresh or frozen)

  • ¾ cup shredded cheese

  • Mild salsa (optional)

Instructions:

  1. Sprinkle cheese on one tortilla.

  2. Add chicken + corn.

  3. Top with more cheese and second tortilla.

  4. Cook in a skillet until golden and melty.

Easy Egg Noodles

Ingredients:

  • 2 cups Early Morning Harvest General-Purpose Flour

  • 6 Early Morning Harvest eggs

  • 1 teaspoon salt

Directions:

Sift flour into large bowl. Add eggs and salt, mix well with fork.

Divide dough into four equal dough balls.

Kneed each dough ball with flour until it’s dry enough to roll out.

Put each dough ball onto a paper and roll out thin (or thicker for thicker noodles).

Let dry on paper (a few hours or overnight) on drying racks (helps with airflow).

In a large pan or stockpot boil a gallon of water or broth.

Cut the dough into thin strips and boil for 15-30 minutes or until noodles are done. Dry noodles before storing.

Can be stored frozen for a few months or cooked in your favorite noodle dish.

Carrot Cheddar Mini Fritters

Soft, cheesy, and easy for little hands — more like a veggie pancake than a fritter.

Ingredients:

  • 1 ½ cups shredded carrots

  • ½ cup shredded cheddar

  • 1 egg

  • ¼ cup Early Morning Harvest Whole Wheat Flour

  • Pinch of salt

  • Olive oil

Instructions:

  1. Mix all ingredients.

  2. Scoop tablespoon‑sized portions into a warm skillet.

  3. Flatten slightly and cook 2–3 minutes per side.

Italian-Style Beef Ragu with Cheesy Grits

  • 1 cup Early Morning Harvest grits

  • 1/4 teaspoon salt

  • 3/4 cup (3 ounces) grated Parmigiano-Reggiano cheese

  • 1/4 cup cream cheese or mascarpone

  • 1 tablespoon olive oil

  • 1 pound ground beef

  • 1 cup chopped yellow onion

  • 1 garlic clove, minced

  • 1 tablespoon chopped fresh rosemary

  • 1 tablespoon chopped fresh oregano

  • 1 teaspoon crushed red pepper

  • 1/4 teaspoon kosher salt

  • 1 (28-ounce) can crushed fire-roasted tomatoes

  • 1/2 cup torn fresh basil leaves

  1. Bring grits, 1/4 teaspoon salt and 3 cups water to a boil, reduce heat and simmer until cooked, around 15 minutes. Stir frequently. At the end, stir in 1/3 cup cheese and cream cheese.

  2. Meanwhile, heat oil in a large frying pan over high heat. Cook beef, onion, and garlic, stirring often to break up meat, until meat is no longer pink, about 5 minutes. Drain excess fat. Return meat to the pan and add rosemary, oregano, red pepper, salt; cook for 4 minutes, stirring frequently. Add tomatoes, simmer on low heat to meld flavors, 8 to 10 minutes.

  3. Divide grits evenly among 4 shallow bowls. Top each serving with beef mixture, a sprinkling of basil, and the remaining cheese.