MSU Extension Tollgate Farm and Education Center

Farm Animal Camp: Garden Kitchen Recipes

Monday Morning: Egg Muffins with Kale & Cauliflower Rice

Ingredients:

2 cups cauliflower

6 eggs

1 cup kale

1 cup spinach

salt & pepper to taste

Directions

1. Preheat to 400°F, generously spray a muffin tin with cooking spray, set aside.
2. In small food processor, break down cauliflower until resembles rice, set aside
3. In large bowl whisk eggs. Add kale, cauliflower rice and season with salt & pepper, mix.
4. Divide mixture between 6 muffin tins,, make until eggs feel set, ~20 mins
5. Let cool in pan, then eat!

Monday Afternoon: Berry Granola Yogurt Bark

Ingredients:

½ strawberry container

1 blueberry container

2 cups yogurt

4 TBSP. Maple Syrup

½ cup granola

Directions:

1. Line baking sheet with parchment paper. Depending on thickness you can change size of baking sheet; 9x9, 9x13, or even 13x18.
2. In blender, add 2 cups of the berries, the yogurt and the honey, blend until smooth
3. Pour yogurt onto the baking sheet and spread with knife/spatula until you have smooth layer.
4. Sprinkle on remaining chopped berries and granola, place baking sheet in freezer for 4 hours
5. Remove baking sheet, and break bark into chunks with hands, enjoy!

Tuesday Morning: Spider Oat Bites

Ingredients:

1 cup dry oatmeal

½ cup sun butter

½ cup ground flaxseed/wheatgerm/wheat bran

½ cup chocolate chips/cacao nibs (optional)

⅓ cup Maple Syrup

1 TBSP. Chia Seeds (optional)

1 tsp. Vanilla Extract

Directions:

1. Stir all ingredients together in medium bowl until mixed well. Cover and let chill in fridge for ½ hour
2. Once chilled roll into balls of preferred size
3. Store in airtight container and keep refrigerated for up to 1 week

Tuesday Afternoon: Ginger Green Beans

Ingredients:

2 to 3 TBS. canola oil

½ lbs. green beans, cut into two pieces

1 small yellow onion, sliced root to stem

1 oz. of ginger, peeled and cut into matchsticks 

1 clove of garlic, minced

2 TBS. soy sauce

1 TBS. sugar

1 tsp. toasted sesame oil

salt and pepper to taste

Directions:

1. Heat oil in a frying pan until shimmery
2. Add green beans, onion, and ginger and toss to combine. Pan sear for 30-90 seconds. Stir and let vegetable sear again for 30-90 seconds. 
3. Stir in garlic and cook for another 30 seconds. Mix soy sauce and sugar together and pour into the pan. Turn off heat and immediately toss the vegetables to combine. Pour sesame oil over the mixture and season with salt and pepper to taste.

Wednesday Morning: Apples & Sun Butter

Ingredients:

5 apples

1 container of sun butter

Directions:

1. Cut 5 apples into slices
2. Spread Sun butter on Apples, and enjoy!

Wednesday Afternoon: Vegan Cornbread

Ingredients:

1 ¼ cups all purpose flour

1 cup yellow cornmeal

⅔ cup granulated sugar

1 teaspoon salt

1 TBSP. baking powder

1 ¼ cup unsweetened almond milk

⅓ cup canola oil

Directions:

1. Preheat oven to 400°F, lightly grease 4x4 pan, or 9 inch round cake pan
2. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder, stir.
3. Pour almond milk and canola oil. Stir until combined. Pour batter into prepared pan
4. Bake for 20-25 mins, until toothpick in center comes out clean.

Thursday Morning: Creamy White Bean Hummus & Chips

Ingredients:

1 19oz can Cannellini Beans

2 peeled garlic cloves

½ cup tahini

3 TBS. fresh lemon juice

2 TBS. water

1 TBS. Olive Oil

½ tsp. ground cumin

¼ tsp. salt

Directions:

1. Process garlic in food processor until minced
2. Add tahini and remaining ingredients. Process 30 secs/more until smooth
3. Serve with pita wedges

Thursday Afternoon: Tomato Basil Tart

Ingredients:

13 oz store bought puff pastry (2 per group +1)

9 oz of cherry tomatoes

9 oz of ricotta cheese

2 large eggs beaten

2 TBS. fresh basil, sliced

1 oz mozzarella cheese grated

1 red onion

Directions:

1. Slice tomatoes
2. In a large bowl, mix eggs, basil, mozzarella. season with salt and pepper
3. Spread cheese mixture on puff pastry
4. Top with onion and tomatoes, bake for 20 mins.

Friday Morning: Chocolate & Strawberry Smoothie

Ingredients:

4 tsp. cocoa powder

½ container of strawberries

2 cups spinach

1 cup dairy-free milk

2 tbsp. sun butter

4 tbsp. oats

Friday Afternoon: Pesto

Ingredients:

1 cup basil

1 cup spinach

½ cup parmesan

½ cup olive oil

2 cloves of garlic

Salt and pepper to taste

Directions:

1. Place basil and spinach into a food processor and pulse several times. Scrape down sides and add garlic and parmesan and pulse again several times.
2. Scrape down the sides and slowly drizzle in the olive oil. Stop occasionally to scrape down the sides.
3. Add salt and pepper to taste