Cooking with Haven’s Kitchen

I received a box of sauces to try and photograph from Haven’s Kitchen and decided to start with the two that go with the flavor profiles of food that we like the most- Herby Chimichurri and Gingery Miso! I’ll include the recipes I used below, I started with recipes from the Haven’s Kitchen Recipe index but changed them up a bit as I went. Both turned out super delicious and it was nice to have the premade sauces on hand for each dish! First recipe is for a Gingery Miso Mushroom Congee (Congee is a winter staple in our household! So many flavor possiblities), and the second recipe is for a Chimichurri Ricotta Pizza. Both are vegetarian and super tasty!

Gingery Miso Mushroom Congee

Recipe adapted from the Haven’s Kitchen Blog.

Cooking Time: 45 minutes

Serves 4

Ingredients:

• 1 cup rice, rinsed
• 7 cups water
• Vegetable bouillon
• 3 Tbsp Olive Oil
• 4 cloves garlic, sliced thinly
• 3 cups mushrooms, sliced or quartered
• 1 pouch Haven’s Kitchen Gingery Miso Sauce
• 3 scallions, sliced
• Optional toppings: Poached Egg, Tamari, Toasted Sesame Seeds, Furikake, Sriracha
• Salt and pepper, to taste

Directions:

1. In a medium pot, add your rice, water, 2 tsp vegetable bouillon and a hefty pinch of salt. Bring to a boil, reduce to a simmer and partially cover, stirring occasionally to avoid sticking. Simmer for about 40-45 minutes until thick and creamy. Add in half a pouch of Haven’s Kitchen Gingery Miso and stir to combine.
2. Meanwhile, in a medium sauté pan over medium-low heat, add your oil. Once oil is warm, add your sliced garlic. Cook gently until garlic is golden brown. Using a spoon, carefully remove garlic and let drain on a paper towel, leaving oil in the pan.
3. Turn your heat up to medium high, once your garlic oil is shimmering add your mushrooms. Mix just to coat with oil* and season with black pepper. Cook until your mushrooms are golden brown and delicious; season with salt at the end.
4. If you opt to add a poached egg to each one, approximately 10 minutes before the congee is done is the time to make these. We followed the Food Network recipe for poached eggs here.
5. Divide the congee among four bowls, garnish with mushrooms, crispy garlic, scallions, eggs, and a drizzle of Haven’s Kitchen Gingery Miso! For an extra zing add a little sriracha on top.

Chimichurri Ricotta Pizza

Recipe adapted from the Haven’s Kitchen Blog.

Cooking Time: 20 minutes

Serves 4

What you need:

• 1 cauliflower pizza crust, (we used this recipe)
• 1 cup ricotta cheese
• 1 pouch Haven’s Kitchen Chimichurri Sauce
• 1/2 pound mozzarella cheese
• 1 cup roasted broccolini
• 1 cup sautéed chopped spinach
• 1/2 cup Basil leaves
• Roasted chickpeas (recipe here)

How to make it:

1. Pre-heat oven to 400ºF. Make your cauliflower pizza crust (or buy a frozen crust, but we highly recommend taking the time for homemade!)
2. Combine the ricotta and chimichurri in a bowl.
3. On a sheet plan, spread the chimi-ricotta onto the crust, then top with shredded mozzarella and the broccolini and spinach.
4. Cook the pizza til crispy and oozy, about 5-7 minutes.
5. Garnish with basil and more chimichurri sauce!

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