Sophisticated Sustenance

80 ACRES FARMS BOK CHOY STIR FRY

Recipe and images courtesy of 80 Acres Farms

Ingredients

4 oz 80 ACRES FARMS baby got BOK

3 garlic cloves, thinly sliced

1 tsp fresh ginger, finely chopped

5-6 shiitake mushrooms, stems removed, and caps sliced

1½ Tbsp vegetable oil

1 tsp sesame oil

2 Tbsp soy sauce

1 Tbsp rice vinegar

1 tsp honey

1/8 tsp red chili flakes

sesame seeds, optional

Preparation

1. In a small bowl, combine soy sauce, rice vinegar, sesame oil, honey, and red chili flakes. Set aside. 2. Heat a skillet over medium-high heat with 1½ Tbsp vegetable oil. When hot, add garlic and ginger and stir-fry for 8-10 seconds or until fragrant. 3. Add sliced mushrooms to the stir fry and continue stirring and flipping for another minute or until the mushrooms are soft. 4. Add baby got BOK and cook for 1-2 minutes. Add in soy sauce mixture and reduce to a glaze, about 1-2 minutes. 5. Garnish with sesame seeds, if desired, and enjoy!

80 Acres Farms is a vertical farming leader providing customers with the freshest, and most nutritious fruits and vegetables at affordable prices. Utilizing world-class technology and analytics, the Company offers customers a wide variety of pesticide-free food with a longer shelf-life that exceeds the highest standards in food safety. The company addresses both sustainability and food security through growing food differently with vertical farming technology and reducing water usage by 97% on less than 1% of the land, with 300x the yield (80acresfarms.com).

"Kalsch" Navy Bean Soup

Recipe by Erik Kalsch, Executive Chef at Equus Jack's Bourbon Restaurant | Lounge & Black Rabbit

This is a soup that I was raised on and helped me cultivate my passion as a cook. I know everyone has a story to tell about those recipes that make an impact in some way. In this case, this humble dish can answer multiple questions that access my ethos (my past, family, morals). We called it "pantry soup," a sort of all-in-one recipe that most people have within their families. With ours, it offered a filling portion that provided most of what anyone needs to get through the day, especially in colder weather. This soup is easy to make, cheap to prepare, and fulfills that desire to gain that good feeling we get when we eat something on par.

Ingredients Yields 1 G (16 portions)

2.5 lbs. dried navy beans

2 lbs. smoked Kielbasa

3 large yellow onion (small diced)

4 cloves minced garlic

2 large carrots (small diced)

2 stalks celery (small diced with hearts)

1 lb. honey gold potatoes (large diced)

1 G Chicken stock

½ bunch Italian parsley

2 ½ T coarse black pepper

Salt to taste

Preparation

1. First thing to do is soak the beans in tap cold water for at least 12 hours. 2. Slice the kielbasa thin and add to a large pot heated with oil, sear until mostly caramelized. Remove and save the pot. 3. In that pot, add garlic, onion, carrot, celery (save the heart and leaves for later). Sauté and sweat for 3 minutes, add chicken stock and soaked navy beans. 4. Bring to a boil and reduce to a simmer; let it go until beans have become tender. Add black pepper, diced celery heart w/ leaves, and parsley very last. Salt until flavor comes together. 5. Add kielbasa. 6. Serve with crusty bread; add butter for that extra something. I recommend letting the soup cool and sit for a day so that the flavors steep and meld together.

Jared Fox Matthews purchased the famed St. Matthews restaurant and bar from the late Chef Dean Corbett in 2018. Mr. Matthews is dedicated to ensuring top-notch food and service with a comfortable and friendly atmosphere. Equus & Jack’s Bourbon Restaurant | Lounge and the Black Rabbit speakeasy are located at 122 Sears Avenue in Louisville. View menus, operating hours and make reservations at equusrestaurant.com.