Main Dishes

Crispy Cornmeal Chicken Tenders

Skip the ordinary breading! Early Morning Harvest Organic Corn Meal gives these homemade chicken tenders a deliciously crisp coating.

They're perfect for family dinners, lunchboxes or dipping into your favorite sauce.

Ingredients

  • 1½ pounds chicken tenders or chicken breast cut into strips

  • 1 cup Early Morning Harvest Organic Corn Meal

  • ½ cup all-purpose flour

  • 1 teaspoon paprika

  • 1 teaspoon garlic powder

  • ½ teaspoon onion powder

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

  • 2 eggs

  • ½ cup milk

  • Cooking oil for frying or spray for baking

Directions

  1. Place chicken strips in a bowl.

  2. In another bowl, whisk eggs and milk together.

  3. In a third bowl, combine corn meal, flour, paprika, garlic powder, onion powder, salt and pepper.

  4. Dip each chicken strip into the egg mixture.

  5. Coat thoroughly in the corn meal mixture.

  6. For frying, heat oil in a skillet over medium heat and cook chicken until golden and cooked through, about 4–5 minutes per side depending on thickness.

  7. For baking, place coated chicken on a greased baking sheet and lightly spray with oil. Bake at 425°F for approximately 18–22 minutes, turning halfway through.

  8. Make sure chicken reaches 165°F internally before serving.

Dipping Ideas

Serve with:

  • Honey mustard

  • Ranch

  • BBQ sauce

  • Hot honey

  • Homemade marinara

Family dinner just got a little crunchier! 🌽

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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.

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Whole Wheat Cheesy Chicken (or Veggie) Quesadilla Pockets

Ingredients

(makes 4–6 pockets):

  • 2 cups Early Morning Harvest Organic Whole Wheat Flour

  • 1 tsp baking powder

  • ½ tsp salt

  • ¾ cup warm water

  • 2 tbsp oil

  • Filling: Shredded cheese, cooked chicken or black beans, finely chopped fresh spinach + grated carrot (hidden), mild salsa

Instructions:

  1. Mix flour, baking powder, and salt. Add water and oil; knead into a soft dough. Let rest 10 minutes.

  2. Divide into 8 pieces and roll into thin circles.

  3. Fill half with cheese + fillings, fold over, and press edges. Cook on a hot skillet 2–3 minutes per side until golden.

Tip: Cut into triangles like pizza. Serve warm or pack cold for lunch with fresh fruit.

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Cheesy Whole Wheat Mini Pizzas

Personal pizzas kids can customize!

Ingredients

(makes 6–8 minis):

  • 1 ½ cups Early Morning Harvest Organic Whole Wheat Flour

  • 1 tsp baking powder

  • ½ tsp salt

  • ½ tsp garlic powder (optional)

  • ¾ cup milk

  • 2 tbsp olive oil

  • Toppings: Pizza sauce, shredded mozzarella, mini pepperoni or diced ham, finely grated carrots or zucchini (hidden!)

Instructions:

  1. Preheat oven to 425°F.

  2. Mix flour, baking powder, salt, and garlic powder. Add milk and oil; stir until a soft dough forms.

  3. Divide into 6–8 balls, flatten into mini circles on a baking sheet.

  4. Add sauce, cheese, and toppings. Bake 10–12 minutes until cheese is bubbly.

Tip: Let kids add their own toppings. Serve with fresh radish “chips” or apple slices.

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Skillet Flatbreads with Sautéed Spring Greens & Fried Eggs

Prep time: 15 min | Cook: 20 min | Serves: 4 (makes 4 flatbreads) Quick homemade flatbreads using Early Morning Harvest flour, topped with their tender asparagus or kale and sunny eggs—basically a farm-fresh open-face sandwich you can eat with your hands.

Ingredients:

  • 2 cups Early Morning Harvest stone-ground bread flour

  • ¾ cup warm water

  • 2 tbsp Early Morning Harvest clover honey

  • 3 tbsp olive oil (divided)

  • 1 tsp salt

  • 1 bunch Early Morning Harvest asparagus (trimmed and cut into 1-inch pieces) or 3–4 cups chopped Early Morning Harvest kale/chard

  • 4 Early Morning Harvest pasture-raised eggs

  • 2–3 tbsp chopped Early Morning Harvest fresh herbs (parsley, thyme, chives, or oregano)

  • Salt & pepper to taste

Instructions:

  1. Make the dough: In a bowl, stir together the flour, warm water, honey, 1 tbsp olive oil, and salt until a soft dough forms. Knead on the counter for 1–2 minutes. Divide into 4 balls and let rest 5–10 minutes (cover with a towel).

  2. Cook the flatbreads: Heat a large skillet over medium-high. Lightly oil the pan. Roll or pat each dough ball into a thin 6–7 inch round. Cook 2–3 minutes per side until golden and puffed. Stack and keep warm.

  3. Sauté the greens: In the same skillet, heat the remaining 2 tbsp oil over medium. Add asparagus or kale/chard and cook 4–5 minutes until bright green and just tender. Season with salt, pepper, and half the herbs. Push to one side of the skillet.

  4. Fry the eggs: Crack the eggs into the skillet (or use a second pan) and cook sunny-side up 2–3 minutes until whites are set and yolks are still runny.

  5. Assemble: Place a warm flatbread on each plate, top with sautéed greens and a fried egg. Sprinkle with the remaining fresh herbs.

Tip: For extra sweetness, drizzle a tiny bit more Early Morning Harvest clover honey over the eggs right before serving—it balances the greens beautifully. Leftovers reheat well in a hot skillet for lunch the next day.

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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.

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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.

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