Event: The Kitchen at MiddleGround Farms

Thank you for all who joined us at the event! We hope you enjoyed the farm fresh food as much as much as you enjoyed the OMG presentation. You are our priority and we want to make sure you always feel confident with your portfolio, no matter the political landscape. Lastly, thank you to The Kitchen at MiddleGround Farms for hosting such a lovely event! The delicious recipes from the class can be found below. Bon appetit!

If you have any questions or would any additional information, please don’t hesitate to contact us!

And don’t forget about our sister company, Cascade Business Support – a one-stop shop for small business accounting, payroll and tax services.

Arancini di Riso


Photo credit: Donna Moderna

2 Large Eggs, Beaten to Blend
1/2 Grated Parmesan
1/2 Cup Chopped Italian Parsley
4 Cups Risotto, Recipe follows (cooled)
1 1/2 Cups Panko Bread Crumbs
8 Ounces Mozzarella Cheese


Pour enough oil in a heavy large saucepan to reach the depth of 3 inches. Heat the oil over medium heat to 350 degrees.

Stir the eggs, risotto, and parmesan in a large bowl to combine. Place the breadcrumbs in a medium bowl. Using about two tablespoons of the risotto mixture for each form the risotto mixture into balls, wrapping around a chunk of mozzarella. Roll the balls in the breadcrumbs to coat.

Working in batches, add the rice balls to the hot oil and cook until brown and heated through, turning them as necessary, about 4 minutes. Using a slotted spoon, transfer the rice balls to paper towels to drain. Season with Salt. Let rest 2 minutes. Serve hot with marinara. Makes about 40


8 Cups Chicken or Vegetable Broth, heated in sauce pan
2 Tablespoons Olive Oil
4 Garlic Cloves, Minced
2/3 Cup Dry White Wine
2/3 Cup Grated Parmesan
1 ½ cups Arborio Rice or Short Grain White Rice
1 Large Onion, Small Dice
1 Tablespoon Butter
Salt and Freshly Ground Black Pepper (optional)

Combine 1-tablespoon butter and the olive oil in a heavy pot over medium heat. Add the onion and cook, stirring with a wooden spoon, until the onion begins to soften, 2-3 minutes. Add garlic and cook one minute, being careful not to brown it. Stir in the rice to coat the grains with the fat and onion mixture, and cook about 1 minute longer. Add the wine and cook, stirring until the rice mostly absorbs it. Begin to add the hot stock; ½ cup at a time, stirring well after each addition is almost completely absorbed before adding the next ½-cup. Cook until the rice is tender. Add cheese, herbs and any other garnishes. Spread on a sheet pan to cool.

Pea Pesto with Burrata

1 (10-Ounce) Package Frozen Peas (Thawed)
1 Garlic Clove
Juice of ½ of Lemon
½ Teaspoon Red Pepper Flakes
Burrata Cheese
Toasted Crostini
½ Cup Fresh Mint Leaves
Zest of One Lemon
Extra Virgin Olive Oil
Salt and Freshly Ground Pepper to Taste
Thinly Sliced Prosciutto

In a large food processor, combine the peas, basil or mint, garlic, grated cheese, lemon juice, red pepper flakes and salt and pepper. Pulse for 30 seconds. Drizzle in some olive oil and taste, adjusting seasoning as needed.

Slather a few tablespoons of the pea pesto on top of the crostini. Add a tablespoon or two of burrata cheese and then garnish with a piece of prosciutto.

Romesco Sauce


Photo Credit: Pinch Of Yum

1 Medium Tomato
1 Inch Thick Slice of Crusty Bread
¼ Cup Hazelnuts
2 Tablespoons Sherry Vinegar
1 Teaspoon Smoked Paprika
Pinch of Red Chili Flakes
5 Medium Garlic Cloves, Peeled
¼ Cup Raw Almonds
2 Roasted Red Peppers
1 Teaspoon Salt
½ Cup Olive Oil
½ Cup Chicken or Vegetable Stock (optional)
½ Cup Heavy Cream (optional)

Heat the oven to 450 degrees.

Arrange the tomato, garlic, bread, hazelnuts and almonds on a rimmed baking sheet and roast until the bread and nuts are lightly toasted, about 5 to 7 minutes.

Transfer the roasted ingredients to a food processor or blender and pulse to coarsely chop. Add the roasted red peppers, vinegar, salt, and paprika and process until well combined and relatively smooth. While machine is running, drizzle in olive oil until creamy. Season with salt and red chili flakes.

If using as a pasta sauce, add to a sauté pan and then with up chicken or vegetable stock and heavy cream to your liking.

Spiced Lamb Bites

6 Sheets of Phyllo Dough
1 Tablespoon Olive Oil
4 Cloves Garlic, Minced
1 Cup Black Currants
1 ½ Teaspoons Ground Ginger
½ Teaspoon Allspice
½ Cup Feta Cheese, Crumbled
2 Stick Butter, Melted
1 Small Onion, Diced Small
1 Lb. Ground Lamb
2 Teaspoons Ground Cumin
1 Teaspoon Cinnamon
¼ Cup Fresh Mint, Chiffonade

Heat the oven to 375 degrees.

Heat the oil in a medium skillet and sauté the onions until soft. Add the garlic, lamb, currants and dried spices. Season with salt and pepper. Cook until the lamb is cooked through, and then fold in mint. Allow to cool. Gently fold in feta.

Take one phyllo sheet from stack and arrange on a work surface with a long side nearest you (keeping remaining sheets covered) and brush with some butter. Top with another phyllo sheet and brush with more butter. Cut butter phyllo stack crosswise into 4-6 strips (depending on your size of phyllo & the size of the bites you would like.)

Put a heaping teaspoon of filling near one corner of a strip on end nearest you, then fold corner of phyllo over to enclose filling and form a triangle. Continue folding strip (like a flag), maintaining triangle shape. Put triangle, seam side down, on a large baking sheet and brush top with butter. Make more triangles in same manner, using all of phyllo.

Bake triangles in middle of oven until golden brown, 20 to 25 minutes, and then transfer to a rack to cool slightly.

20170409_145643 20170409_145812 20170409_143050 20170409_143114 20170409_143130 20170409_143135 20170409_143210 20170409_145611