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On the Plate:

Fresh local seasonal Ingredients

Fresh healthy seasonal ingredients available in your local community – that’s what Wholesome Wave
is all about. Chef Joe Johnson and Chef Jon Vaast are committed to that mission and have created these recipes
with that in mind. We are pleased that they have shared them with us for you to use and share with your family.

For 6 - 8 people

ingredients

  • 4 cups organic half and half
  • 7 organic eggs
  • 2 organic egg yolks
  • 1 sugar pumpkin, about 3 pounds
  • 2 apples, cubed
  • 1 thinly sliced shallot
  • Nutmeg
  • Salt
  • ¼ cup local honey
  • 1 cup chestnuts

Savory Pumpkin Flan

Chef Jon Vaast

Preheat oven to 350 degrees

Slice pumpkin in half, de-seed. Lightly salt the inside and drizzle with olive oil, place face down on baking sheet. Cook for 45 minutes to 1 hour until flesh is tender and scoops off the skin.

While the pumpkin is cooking, make a small x on the flat side of chestnuts, place on a baking sheet and cook along with the pumpkin for about an hour.

Place chestnuts in a bowl and cover with a damp towel for 30 minutes until chestnuts begin to open and you can then remove from the shells.

In medium pan over medium heat, begin to toast chestnuts making sure to shake the pan for about 5 minutes, then lightly salt, toss with butter and honey, place in oven for 5 minutes. Chestnuts should be golden brown. Give a final toss and set aside on a cooling rack in a baking pan. Once cool, chop.

In a medium sauce pan, sauté shallots and cubed apples until soft, then add half and half and bring to a boil. Once boiling point is achieved add the cooked sugar pumpkin flesh, and turn down to a simmer for 5 minutes.

In a blender blend apple, pumpkin, milk mixture until smooth.

In a large mixing bowl add the whole eggs and yolks along with a generous pinch of salt, sugar, a few swipes of nutmeg through a Microplane grater. Whisk to incorporate.

Next you will need to temper the hot mixture into the eggs by slowly adding the mixture into the egg bowl as you whisk. Be careful not to scramble the eggs.

Place the flan mixture into a loaf or round pan, in a water bath. Cover with tin foil and bake in the oven for 1 hour. You will know when the flan is ready if you poke it with a knife and it comes out clean.

Allow flan to cool to room temperature about 2 hours then top with chopped roasted chestnuts.

 

Cook lobster for 10 minutes and clean.

Chill lobster and dice.

Combine mango, avocado, chopped mint and English peas in bowl with diced lobster.

Make vinaigrette: Place all ingredients in mixing bowl and mix. Season with salt and pepper to taste.

Add Chili Lime Vinaigrette to salad ingredients and mix.

Garnish with sliced scallions and micro greens.

Poached Maine
Lobster Salad

CHEF JOE JOHNSON

For 6 - 8 people

ingredients

Salad:

  • 1 ¼ pound lobster
  • 1 ripe mango, small dice
  • 1 ripe avocado, small dice
  • 1 cup English peas
  • ¼ bunch mint, chopped
  • ¼ cup Chili Lime Vinaigrette
  • ½ bunch of scallions, sliced
  • Micro greens

Chili Lime Vinaigrette:

  • 5 fresh limes, juiced
  • 2 oranges, juiced
  • 2 tablespoons honey
  • 1 tablespoon Dijon mustard
  • ½ cup grape seed oil
  • 1 teaspoon red pepper flakes
  • Salt and pepper to taste
 
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