Three sisters – Annie (Sproule) Gorder, Mollie (Sproule) Ficocello and Grace (Sproule) Lunski – are on a mission to revolutionize how people think about pasta. Their company, 3 Farm Daughters, offers a healthier and nutrient-packed line of pasta with only two ingredients – wheat flour and semolina – made from the crops grown on the Sproule family farm near Grand Forks. Read their story on here.
With Thanksgiving around the corner, we have leftovers on the brain. Leftover turkey? The 3 Farm Daughters have you covered. Try their turkey tetrazzini with either cavatappi or penne. Or swap the chicken for turkey in their lemon orzo soup, featuring their newest pasta shape, which was a collaboration with Food Network host Molly Yeh.
2 boxes 3 Farm Daughters cavatappi or penne
3 T. butter
2 T. olive oil
1 large onion, finely diced
1 lb. mushrooms, sliced
5 cloves garlic, minced
3 T. flour
½ cup dry white wine, optional
2 cups chicken stock
1 cup heavy cream
8 oz. garlic and herb cream cheese
1 cup frozen baby peas (or leftover green beans)
2 T. lemon juice
4 T. fresh flat-leaf parsley, chopped
Salt and pepper, to taste
4 cups roasted turkey, shredded or chunked
1 cup sharp white cheddar cheese, shredded
1 cup mozzarella cheese, shredded
1 tsp. lemon zest
½ cup parmesan cheese
In a large pot of salted boiling water, cook pasta according to package directions, reserving 1.5 cups of the pasta water before draining. Return pasta to pot.
While pasta is cooking, heat butter and oil in a large skillet over medium heat. Sauté the onion and mushrooms until onions are soft and mushrooms are golden, about 5-10 minutes. Add garlic and cook until fragrant, about 1 minute. Sprinkle flour, stir and allow to cook for about 1 minute (to cook off raw flour taste). Add wine (or substitute more chicken stock), allowing to bubble off for 30 seconds to a few minutes, then pour in chicken stock and heavy cream. Whisking constantly, carefully bring the sauce to a steady simmer until thickened and no lumps remain, about 5 minutes or longer. Stir in cream cheese, baby peas, lemon juice and 2 T. parsley. Mix until melted and combined.
To assemble, pour the creamy sauce over the cooked pasta in a pot, adding a few spoonfuls of reserved pasta water to form a glossy sauce. Season to taste, then fold in turkey and ½ cup each of the cheddar and mozzarella cheese. Transfer to a greased baking dish. Top with remaining cheddar and mozzarella cheese. Cover with foil and bake at 350 degrees for 20-25 minutes. Remove foil, top with lemon zest and parmesan, and cook for an additional 15 minutes until golden, bubbly and crunchy around the edges. Serve with remaining parsley alongside a simply dressed green salad and crusty bread.
TEST KITCHEN NOTE: Yes, you are correct, dear readers. We had to improvise with our pasta shapes. We used one box of rotini and one box of penne from 3 Farm Daughters. Good eye!
RECIPE by the 3 Farm Daughters – Annie Gorder, Mollie Ficocello and Grace Lunski, Nodak Electric Cooperative
1 lb. boneless, skinless chicken breast, cubed (or leftover turkey)
Salt and pepper, to taste
2 T. olive oil
1 onion, diced
3 carrots, peeled and diced
3 celery ribs, diced
3 cloves garlic, minced
6 cups chicken stock or broth
2 bay leaves
6 oz. 3 Farm Daughters orzo
1 sprig rosemary, optional
2 T. lemon juice
Fresh parsley, for garnish
Season chicken with salt and pepper. Heat 1 T. olive oil in a large pot over medium heat. Add chicken and cook through, about 3-4 minutes. Remove chicken from pot and set aside.
Add remaining olive oil to the same pot with chicken drippings. Sauté onion, carrots and celery until soft and tender, about 3-5 minutes. Add garlic and cook until fragrant, about 1 minute. Add chicken stock, bay leaves and 1 cup of water, then bring to a boil. Add uncooked orzo, rosemary and chicken to the boiling broth. Reduce heat to a simmer until orzo is tender, approximately 10 minutes. Stir in lemon juice and season with salt and pepper to taste. Garnish with fresh parsley to serve.
RECIPE by the 3 Farm Daughters – Annie Gorder, Mollie Ficocello and Grace Lunski, Nodak Electric Cooperative
