WILD PURVEYORS

Natural Local Foods From Farm, Field & Forest

Specializing in wild, artisan, and exotic foods, all picked, produced, or grown sustainably by loving hands.  

Wholesale delivery available in the greater Pittsburgh region, and other select areas of Pennsylvania.  Please inquire for our wholesale product guide.

 

 

 

This collection of recipes includes items from the Wild Purveyors Winter CSA. The recipes have been created by Jessica Marshall, a Registered Dietitian/Nutritionist as well as a Board Certified Holistic Health Practitioner.  See more information about Jessica at Mindful Eater.

Homemade Chicken Broth

(Includes items from Wild Purveyors produce and meat share)

Makes 2 qt.

  • 1 chicken carcass
  • 2.5 qt. of water
  • 1 tbsp. apple cider vinegar
  • ½ onion rough chopped
  • 1 carrot rough chopped
  • 1 celery rough chopped
  • 2 garlic cloves
  • any herbs you may want

Add chicken, water, onion, carrots, celery, and apple cider vinegar to pot and bring to a boil.  Let simmer on lowest setting for the next 24 hours.  For the first 2 hours check every 20-30 minutes and remove any impurities that float to the top.  Add herbs and garlic to the last 30 minutesLet cool and strain.  Use, refrigerate, or freeze the rest.

Nutrition facts per cup

86kcal, 6g pro, 3g fat, 8g carbs, 0g fiber, 160mg Na

 

Egg Collard Green Wrap

Adapted from pancakewarriors.com

(Includes items from Wild Purveyors dairy and produce share)

Makes one

  • 2 eggs beaten
  • ½ avocado
  • 2 slices of onion
  • 2-3 crimini mushrooms sliced
  • 1 clove of garlic minced
  • 1 tbsp. sundried tomatoes or fresh tomatoes
  • 2 large collard green leaves with ribs removed
  • 1 tbsp. butter
  • salt and pepper to taste

Soak sun dried tomatoes in water.  Slice ½ avocado.  Place collard greens flat on plate.  Sauté mushrooms and onions in ½ tbsp. butter until soft, add in garlic and cook for one more min, then remove from nonstick pan to bowl.  Use other ½ tbsp. of butter and add eggs to med heat.  Leave eggs untouched, add salt, and pepper, and cover with lid.  Cook until semi solid about 5-7 minutes.  Place eggs on collard greens.  Add mushrooms, onions, tomatoes, and avocado to middle of eggs then fold in each side along with collard greens to form a wrap.

Nutrition facts per serving

414kcal, 15g pro, 35g fat, 11g carbs, 7g fiber, 201mg Na

 

Mushroom Broth

Wild Purveyors creation

(Includes items from Wild Purveyors produce and mushroom share)

Makes about 3 qt.

  • 2 celery stalks chopped
  • 1 onion chopped
  • 2 #’s of mushrooms cleaned up, trimmed, and sliced or quartered
  • 3 qt. of water
  • 2 bay leaves
  • 2 small carrots chopped
  • 3 fresh thyme sprigs
  • 4 garlic cloves, in their skins, just crushed with knife
  • 2 fresh sage leaves
  • 1 tsp. whole peppercorns
  • ¼ tsp. salt
  • 1 tbsp. oil

Heat oil in large pot over medium heat.  Add mushrooms, carrots, celery, and onion until softened.  Add garlic and cook another minute.  Add in everything else.  Bring to a boil.  Reduce heat to simmer and let cook for 40-60 minutes.  Remove from heat, strain, discard solids, and let cool.  Use as needed or refrigerator for up to 1 week or freeze for up to 1 month. 

*Can add about ½ c low sodium soy sauce or coconut aminos after cooking if going to use in an Asian inspired dish or just prefer the taste.

Nutrition facts per cup

5kcal, 2g pro, 0g fat, 1g carbs, 0g fiber, 120mg Na

 

Mushroom Stroganoff

Adapted from amuse-your-bouche.com

(Includes items from Wild Purveyors mushroom share, produce share, and dry goods share)

Serves 2

  • 4 cups of wild mushrooms
  • 3 tbsp. plain Greek yogurt
  • 4 garlic cloves, minced
  • 1 onion, diced
  • salt and pepper to taste
  • 1 tbsp. olive oil
  • 1 tsp. smoked paprika
  • 1 tsp. fresh thyme
  • 1 tbsp. fresh parsley or 1 tsp. of dried
  • 1 tbsp. of Worcestershire
  • ½ cup of mushroom stock
  • 2 cups of cooked rice (1 c basmati rice: 1 ¾ salted water)

Heat oil in a large pan over med heat and cook the onion and mushrooms for 5-7 minutes.  Add in garlic and cook another 2 minutes.  Add in the stock, paprika, thyme, Worcestershire, salt and pepper.  Bring to a boil and cook for 5 minutes until thickened.  Turn off heat then stir in the Greek and some of the parsley.  Serve over rice with rest of parsley.

Nutrition facts per serving

227kcal, 12g pro, 1g fat, 47g carbs, 8g fiber, 160mg Na

 

Overnight Oats

Mindful Eater combination

(Includes items from Wild Purveyors dry goods share and produce share)

Per 12 oz. mason jar

  • ½ c rolled oats
  • ¾-1c milk
  • 2 tbsp. chia seeds
  • apple slices
  • 1 tsp. honey
  • 1 tbsp. pumpkin seeds
  • ¼ tsp. cinnamon
  • pinch of salt

Mix oats, milk, cinnamon, salt, and chia seeds in jar.  Secure lid and store in refrigerator overnight.  Mix well then add toppings in the morning. Eat cold or heat up for 45 seconds in microwave.

Nutrition facts per serving

523kcal, 21g pro, 26g fat, 60g carbs, 14g fiber, 91mg Na

 

Roasted Whole Chicken

Adapted from Julia Childs

(Includes meat share, produce share, and mushroom share)

  • 4 lb. chicken
  • 2 ½ tbsp. unsalted grass fed butter or olive oil
  • 3 med carrots cut into 1 inch slices
  • 5-6 garlic cloves, minced
  • 1c mushrooms
  • 1 medium onion quartered lengthwise
  • 2-3 celery ribs sliced into 1 inch pieces
  • 3-6 fresh sprigs of thyme
  • 1 lemon sliced
  • salt and pepper
  • cooking string

Preheat oven to 450F.  Remove neck and giblets from chicken.  Salt and pepper the cavity of the chicken.  Add onion, lemon, and sprigs of thyme.  Tie up with cooking string.  Rub the outside of the chicken with 2 tbsp. butter or oil and sprinkle with salt and pepper liberally.  Place chicken in oven, then reduce heat to 350F and roast 20 minutes per pound, basting periodically. About midway through cooking or 45 minutes before done, add rest of vegetables and mushrooms to roasting pan and stir every time you baste chicken. Roast until tender and brown and thigh temperature registered at 180F.  Allow to rest out of the oven for 10-15 minutes before carving serving.  Remove excess fat from pieces and serve.  Save carcass bones for bone broth.

Nutrition facts per 3 oz. serving of chicken only

138kcal, 27g pro, 3g fat, 0g carbs, 0g fiber, 63mg Na

 

Unstuffed Cabbage Roll Casserole

Adapted from giverecipe.com

(Includes a produce share, a dry goods share, and meat share)

Serves 6

  • 1 med head of cabbage
  • 1 lb. of lean grass fed beef
  • 1 large onion, chopped
  • 4 garlic cloves
  • 1 tsp. of tomato paste
  • ½ 15 oz. can of low sodium, organic diced tomatoes
  • 1-2 sprigs or 2 tsp. of fresh thyme
  • 1 tsp. cumin
  • ½ tsp. pepper
  • salt to taste
  • 2 c cooked rice
  • 1 tbsp. of Worcestershire
  • 1 tsp. crushed red pepper

Preheat oven to 375F.  Separate cabbage leaves and blanch in lightly salted boiling water for 2-4 minutes or until slightly softened.  Use tongs to remove and place in bowl of ice water to stop the cooking then chop.   Rinse rice.  Bring 1 ¾ cups of salted water to boil, add 1 cup of basmati rice, bring to another boil, then let simmer for 15 mins.  Cook onion over med heat in a large pan with olive oil for 5 minutes then add garlic and beef and cook for another 2-4 minutes or until slightly browned, but still pink.  Reduce heat in pan then add in tomatoes and seasonings and stir.  Stir in rice and cabbage and cook over med low for 4-5 minutes.  Grease casserole dish with olive oil and transfer mixture and bake for 40 minutes. Let set for 5 minutes then serve. 

Nutrition facts per serving

234kcal, 24g pro, 9g fat, 17g carbs, 6g fiber, ~250-350mg Na

 

Cranberry Shrub Dressing

(Includes items from Wild Purveyors dry goods share)

Makes 17.33 tbsp.

  • 3/4c extra virgin olive oil
  • ¼ c of shrub
  • 1 tbsp. Dijon mustard
  • 1/8-1/4 tsp. honey
  • salt and pepper to taste

Nutrition facts Per tbsp.

92kcal, 0g pro, 11g fat, 1g carbs, 0g fiber, 14mg Na

 

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