Healthy Creations by Cam

Parsnip mushroom goat cheese soup:
2 tablespoons of grass fed salted butter
1 large bag of Kaboom Mushrooms mixed mushrooms, sliced
1 medium onion, chopped
3 .acres.farm garlic cloves, minced
1 Prosser Farmers Marketparsnip, peeled and cut into 1-inch chunks
1 medium .acres.farm purple potato, peeled and chunked (helps the purée stay silky)
1 teaspoon fresh thyme leaves, or ½ teaspoon dried
1 bay leaf
4 cups of my homemade KR Rancheschicken or chicken bone broth
½ cup of dry white win
4 ounces soft Swallowtail Farm goat cheese, crumbled (use pasteurized)
½ cup of organic heavy whipping cream
Salt and black pepper
Optional topping: a little more goat cheese, chives, thyme, or a drizzle of good olive oil
In a skillet over medium-high heat, melt the butter and brown the mushrooms in one layer if you can, about 6–8 minutes. Add the onion and cook until soft, then the garlic for 30 seconds. Scrape everything into the crock.
Add the parsnips, potato, thyme, bay leaf, broth, and w**e. The liquid should just cover the vegetables; add a splash more broth if needed.
Cover and cook on low 6–7 hours or high 3–4 hours, until the parsnips are completely soft.
Remove the bay leaf. Blend with an immersion blender until smooth. Stir in the goat cheese and cream. Taste and season. Leave the crock on warm 10–15 minutes so the cheese melts in. Thin with a little broth if it is too thick.Ladle into bowls and finish with optional toppings.

Pumpkin sourdough French toast
Custard:
2 large KR Ranches eggs
½ cup of organic whole milk
1 tablespoon of organic maple syrup
½ teaspoon of organic vanilla extract
Pinch of salt
¼ teaspoon of cinnamon
4 slices of Trader Joe’s pumpkin sourdough (or of my homemade pumpkin loaf bread see recipe)
1–2 tablespoons of grass fed salted butter, plus more for serving
Optional topping: organic maple syrup and pumpkin pie spice
Whisk the eggs, milk, maple syrup, vanilla, and salt in a shallow dish until smooth. Don’t add much extra sugar; the bread and toppings cover that. If the loaf is very fresh and soft, leave the slices out 10–15 minutes so the surface dries a little. That helps them hold together. Dip each slice 15–20 seconds per side. You want it soaked through but not falling apart. Sourdough can drink liquid fast, so don’t leave it sitting in the custard. Heat a skillet over medium. Add the butter. When it foams, add the bread. Cook 2–3 minutes per side until deep golden and set in the center. Medium heat matters here; too hot and the outside browns before the middle cooks. Serve with maple syrup and a dash of pumpkin pie spice and enjoy!

Best-of-fall butternut squash spaghetti:
1 butternut squash, cubed and seeded from Mayorga FarmsProsser Farmers Market
1 bunch of arugula Aguilar farms
2 German red garlic cloves, .acres.farm
1 packet of organic semolina made in Italy pasta(we get ours from )
1 packet of turkey sausage (use Italian sausage if preferred
1 handful of sage leaves, minced (we get ours from garden)
1 small yellow onion, chopped
2 tablespoons of red w**e vingear
1/2 of cup of white w**e
1 cup if organic heaving whipping cream
Splash of pasta water
Olive oil
Kosher salt and black pepper
Pinch of nutmeg
Squash seasoning: olive oil, túrmix, paprika, Himalayan salt and black pepper
Optional topping: red pepper flakes and shredded Parmesan cheese
Optional add in to the sauce: 2 tablespoons of minced Calabrian chiles.
Preheat oven to 425°F. Toss squash with 2 Tbsp olive oil, turmeric, paprika, salt, and pepper. Roast in a single layer 22–28 minutes, flipping once, until tender and browned at the edges. Bring a large pot of lightly salted water to a boil. Cook pasta until just al dente about 11 minutes. Reserve 1 cup pasta water, then drain. Heat olive oil in a large skillet over medium-high. Add turkey sausage and cook, breaking it up, until browned and cooked through, 6–8 minutes. Add onion and cook 3–4 minutes until softened. Stir in garlic and sage for 1 minute. Pour in the white w**e and scrape up any browned bits. Simmer 1–2 minutes until reduced by about half. Add vinegar and cook 20–30 seconds. Stir in cream and butter (if using). Add Calabrian chilies now if using. Season with salt, pepper, and optional nutmeg. Simmer 1–2 minutes. Add roasted squash, drained pasta, and most of the arugula. Toss, adding reserved pasta water as needed so the sauce coats the pasta. Fold in Parmesan. Taste and adjust heat or salt. Serve with extra Parmesan and red pepper flakes(optional) on top.

Melty mushroom bisque:
2 lbs or one large box of mixed mushrooms Kaboom Mushrooms Prosser Farmers Market(any ones; add a handful of oyster if you have them), sliced or roughly chopped
1 medium yellow onion, diced
3–4 Italian purple garlic cloves, minced
4 tablespoons of grass fed salted butter
4 cups of chicken bone broth or homemade KR Rancheschicken broth (using my recipe)
¼ cup of dry white w**e 5 springs of fresh thyme tied with kitchen tw**e from the garden (used dried if fresh not available)
1/2 teaspoon of dried tarragon
Kosher Salt and black pepper to taste
1 cup of organic heaving whipping heavy cream
Optional side: chicken thighs or wings
In a deep skillet, add butter. Once melted add diced onion. Then add mushrooms and garlic. Cook for 5-7 minutes until turning brown. Then add w**e and pour into crockpot with tarragon, thyme, and chicken broth. Put in high for 3.5-4 hours or low for 6-7 hours. Use an immersion blender to blend together until pureed. Add cream and mix well and cook on high in crockpot until smooth 20 minutes. Can use a Dutch oven in replace of crockpot. Serve with my cast iron sage chicken thighs or wings. Enjoy!

Hot homemade spaghetti sauce:
2 lbs of Roma tomatoes, Prosser Farmers Market Mayorga Farms
1 package of Italia sausage
2–3 tablespoons of extra-virgin olive oil
1small onion, chopped
1 itlaian garlic clove, peeled
5–8 fresh basil leaves, chiffonaded
Pinch of sugar
Organic spaghetti made in Italy from Costco
Fine salt, to taste
Optional toppings: fresh Parmesan cheese and extra basil

Wash the tomatoes with fruit and veggie wash. Score a small X on the bottom of each, blanch 30–60 seconds in boiling water, then plunge into ice water. Peel, core, and roughly chop (or crush by hand). You can skip peeling if you plan to pass the sauce through a food mill later. Heat the olive oil in a wide saucepan over medium heat. Add the onion and sausage and cook until soft and clear, 4–5 minutes. Add the garlic and cook 30–60 seconds until fragrant—do not let it brown. Add the chopped tomatoes and a generous pinch of salt. Bring to a simmer, then cook uncovered 20–40 minutes, stirring occasionally and breaking the tomatoes with a spoon, until the sauce thickens and is no longer watery. Taste and add a pinch of sugar. Add in the basil leaves and cook 1–2 minutes more. For a smoother sauce, pass it through a food mill or pulse briefly with an immersion blender.Cook the spaghetti in well-salted water until al dente. Save a splash of pasta water. Toss the drained pasta with the sauce, adding a little pasta water if it needs to loosen and cling. Add optional toppings and enjoy!

Tasty thai meatballs:
1 package of turkey sausage
1/2 cup of breadcrumbs
1/2 cup of chopped cilantro
1 KR Ranches egg
1 tablespoon of low sodium soy sauce
1 green onion, chopped
1/4 cup of gogugiang sauce
1 tablespoon of minced ginger
1 tablespoon of minced garlic
Kosher salt
Red pepper flakes
Black pepper
Turmeric
sauce:
2 tablespoons of curry powder
1 red bell pepper, sliced
1 package of kaboom mushrooms Prosser Farmers Market, sliced
1 can of organic coconut milk
Himalayan salt
Black pepper
1/2 cup of light brown sugar
1 tablespoon of low sodium soy sauce
Optional toooing: chopped Thai chili, cilantro microgreens from Fresh Start Microgreens, and lime
Optional side: my brown jasmine rice
Wash produce with fruit and veggie wash. Add everything with sausage into a bowl minus the sauce. Mix well and form 10 balls, add to a skillet with olive oil. Cook on both sides until reaches a temperature of 165 degrees. Remove meatballs from pan. In same pan, add sauce ingredients once boiling, add meatballs. Serve over optional rice. Enjoy!