News

We're Hiring

Posted by Sheila Rhodes on

Small Batch Kitchen is a small food manufacturing company located in Harleysville, PA. We specialize in creating gourmet, low-sugar fruit, herb, and beer spreads and infused sea salts. We work with local farmers to source all of our produce and we make all of our products by hand.

 

We are growing fast and are looking for people to join our team. We are looking for both Farmer’s Market Salespeople and a part-time Production Assistant.

 

Farmer’s Market Salesperson
Duties - Main sales person for at least one market per week from mid-May through mid-November. This position can be combined with the production assistant position for the right candidate.

 

Qualifications:

Valid driver’s license

Access to a reliable vehicle

Able to lift at least 30 lbs (set up tent/tables, lift boxes of finished product, etc.)

Able to interact with customers, answer questions, suggest recipe/uses, SMILE

Able to handle money and make change

Interest to learn about food and cooking

Entrepreneurial spirit - the market booth will be your “storefront”, you will get to make recommendations for improvement.

Able to stand for long periods of time, in all weather. All markets are held rain or shine.

Reliable and punctual

 

Description:

Load car with all necessary market requirements (tent, table, displays, product, etc)

Drive to market, unload and setup booth

Setup and maintain samples throughout the market

Interact with customers - describing company, process, flavors and recommended uses

Restocking display as needed to maintain neat, pleasant, inviting booth

Make sales, take payment/make change, bag product

Pack up display, product, tent, etc. at end of day and return to main kitchen facility

Upon returning to main kitchen facility - unloading car of all market materials and product, and doing a day “close out” (final inventory, cash box/credit receipts).

Restock your personal “market toolkit” to make sure you are ready for the next market.

Work with Owner of Small Batch Kitchen to discuss any customer issues, market display recommendations, upcoming special market events, marketing recommendations, etc.

 

Markets:

Sales Person A: Lansdale - Saturdays - May 20th - November 4th (WEEKLY) 9 am - 1 pm

 

Sales Person B: Perkasie - Saturdays - June 3rd - October 28th (Every other week) 9 am - 12 pm

Sales Person B: Indian Valley Farmer’s Market (Telford) - Saturdays - June 24th - October 14th (Every other week) - 8:30 am - 12:30 pm

 

Additional weekday markets, “Pop Up” Markets/Festivals/Events may be added throughout the year. 

 

Production Assistant

Duties-

To assist jam maker in all aspects of production including:

Cleaning kitchen, sweeping/mopping floors, washing dishes

Cleaning and prepping produce

Labeling jars

Preparing jars/lids

Picking and packing orders for online sales, wholesale and distributor orders

 

Qualifications:

Able to lift 50 lbs (ingredients, boxes of produce, jars (filled and empty))

Able to work on feet for extended periods of time

Understand the importance of working cleanly, efficiently, and with a sense of urgency

Attention to detail and quality

Work can be physically demanding

Work ethic - punctual and reliable, seeks to exceed expectations

Work well with a team, respectful of coworkers

Flexible - every day will be different

Positive, helpful demeanor

 

Opportunities to assist at Farmer’s Markets, festivals, and other special events may arise throughout the season.

 

While this posting is intended to be a seasonal (May-December), part-time (~20 hours per week) position, there is the chance that this position may become a year-round and full-time position for the right candidate and depending on the performance of the company.

 

This position will generally be scheduled between the hours of M-F: 9 am - 5 pm, but other work arrangements can be discussed.

 

This position may be combined with the Farmer’s Market Sales for the right candidate.

 

Please send inquiries to Sheila@TheSmallBatchKitchen.com 

Read more

We're Hiring

Posted by Sheila Rhodes on

Small Batch Kitchen is a small food manufacturing company located in Harleysville, PA. We specialize in creating gourmet, low-sugar fruit, herb, and beer spreads and infused sea salts. We work with local farmers to source all of our produce and we make all of our products by hand.

 

We are growing fast and are looking for people to join our team. We are looking for both Farmer’s Market Salespeople and a part-time Production Assistant.

 

Farmer’s Market Salesperson
Duties - Main sales person for at least one market per week from mid-May through mid-November. This position can be combined with the production assistant position for the right candidate.

 

Qualifications:

Valid driver’s license

Access to a reliable vehicle

Able to lift at least 30 lbs (set up tent/tables, lift boxes of finished product, etc.)

Able to interact with customers, answer questions, suggest recipe/uses, SMILE

Able to handle money and make change

Interest to learn about food and cooking

Entrepreneurial spirit - the market booth will be your “storefront”, you will get to make recommendations for improvement.

Able to stand for long periods of time, in all weather. All markets are held rain or shine.

Reliable and punctual

 

Description:

Load car with all necessary market requirements (tent, table, displays, product, etc)

Drive to market, unload and setup booth

Setup and maintain samples throughout the market

Interact with customers - describing company, process, flavors and recommended uses

Restocking display as needed to maintain neat, pleasant, inviting booth

Make sales, take payment/make change, bag product

Pack up display, product, tent, etc. at end of day and return to main kitchen facility

Upon returning to main kitchen facility - unloading car of all market materials and product, and doing a day “close out” (final inventory, cash box/credit receipts).

Restock your personal “market toolkit” to make sure you are ready for the next market.

Work with Owner of Small Batch Kitchen to discuss any customer issues, market display recommendations, upcoming special market events, marketing recommendations, etc.

 

Markets:

Sales Person A: Lansdale - Saturdays - May 20th - November 4th (WEEKLY) 9 am - 1 pm

 

Sales Person B: Perkasie - Saturdays - June 3rd - October 28th (Every other week) 9 am - 12 pm

Sales Person B: Indian Valley Farmer’s Market (Telford) - Saturdays - June 24th - October 14th (Every other week) - 8:30 am - 12:30 pm

 

Additional weekday markets, “Pop Up” Markets/Festivals/Events may be added throughout the year. 

 

Production Assistant

Duties-

To assist jam maker in all aspects of production including:

Cleaning kitchen, sweeping/mopping floors, washing dishes

Cleaning and prepping produce

Labeling jars

Preparing jars/lids

Picking and packing orders for online sales, wholesale and distributor orders

 

Qualifications:

Able to lift 50 lbs (ingredients, boxes of produce, jars (filled and empty))

Able to work on feet for extended periods of time

Understand the importance of working cleanly, efficiently, and with a sense of urgency

Attention to detail and quality

Work can be physically demanding

Work ethic - punctual and reliable, seeks to exceed expectations

Work well with a team, respectful of coworkers

Flexible - every day will be different

Positive, helpful demeanor

 

Opportunities to assist at Farmer’s Markets, festivals, and other special events may arise throughout the season.

 

While this posting is intended to be a seasonal (May-December), part-time (~20 hours per week) position, there is the chance that this position may become a year-round and full-time position for the right candidate and depending on the performance of the company.

 

This position will generally be scheduled between the hours of M-F: 9 am - 5 pm, but other work arrangements can be discussed.

 

This position may be combined with the Farmer’s Market Sales for the right candidate.

 

Please send inquiries to Sheila@TheSmallBatchKitchen.com 

Read more


Cheesecake Bites

Posted by Sheila Rhodes on

These amazing little cheesecake bites are pretty easy to make, but are a huge hit for any party. I like that I can change up the topping on these bite size desserts to use up lots of partial jars that are hanging out in my fridge. An added bonus on the dessert table, too, because you can never offer your guests too many dessert options!

 

 

Cheesecake Bites

 

3/4 cup walnuts, ground

1/4 cup all-purpose flour

1/4 cup sugar

Pinch of salt

1-1/2 tablespoons unsalted butter, melted

8 oz. cream cheese, softened

2 eggs

1/2 cup sugar

1/2 cup sour cream

1/2 teaspoon vanilla extract

1 cup Brandied Pear Spread, also great with Sour Cherry Spread, Balsamic Strawberry Spread, Spiced Blueberry Spread, Apple Pie Spread (or whatever!)

1/2 cup walnut pieces (optional)

 

Preheat oven to 375 degrees. Line mini muffin tins with paper cups.

 

Combine walnuts, flour, sugar, and salt in a small bowl. Add butter and stir until well combined. Scoop 1 teaspoon of the nut mixture into each cup.

 

Tamp down into the bottom of each cup.

 

Beat cream cheese in a medium bowl until fluffy. One at a time, beating after each addition, add the eggs, sugar, sour cream, and vanilla. Pour just over 1 teaspoon of filling over the crust in each muffin cup. Bake for 10 minutes.

 

Remove tins from oven and top each with 1 scant teaspoon of Brandied Pear Spread (or spread of choice).

 

 

Optional: Add a few walnut pieces on top of spread.

Return to oven for 16-18 minutes, until edges begin to brown.

 

Let cool completely. Store covered in refrigerator. 

 

 

Recipe adapted from Put Em Up! Fruit, by Sherri Brooks Vinton.

Read more

Cheesecake Bites

Posted by Sheila Rhodes on

These amazing little cheesecake bites are pretty easy to make, but are a huge hit for any party. I like that I can change up the topping on these bite size desserts to use up lots of partial jars that are hanging out in my fridge. An added bonus on the dessert table, too, because you can never offer your guests too many dessert options!

 

 

Cheesecake Bites

 

3/4 cup walnuts, ground

1/4 cup all-purpose flour

1/4 cup sugar

Pinch of salt

1-1/2 tablespoons unsalted butter, melted

8 oz. cream cheese, softened

2 eggs

1/2 cup sugar

1/2 cup sour cream

1/2 teaspoon vanilla extract

1 cup Brandied Pear Spread, also great with Sour Cherry Spread, Balsamic Strawberry Spread, Spiced Blueberry Spread, Apple Pie Spread (or whatever!)

1/2 cup walnut pieces (optional)

 

Preheat oven to 375 degrees. Line mini muffin tins with paper cups.

 

Combine walnuts, flour, sugar, and salt in a small bowl. Add butter and stir until well combined. Scoop 1 teaspoon of the nut mixture into each cup.

 

Tamp down into the bottom of each cup.

 

Beat cream cheese in a medium bowl until fluffy. One at a time, beating after each addition, add the eggs, sugar, sour cream, and vanilla. Pour just over 1 teaspoon of filling over the crust in each muffin cup. Bake for 10 minutes.

 

Remove tins from oven and top each with 1 scant teaspoon of Brandied Pear Spread (or spread of choice).

 

 

Optional: Add a few walnut pieces on top of spread.

Return to oven for 16-18 minutes, until edges begin to brown.

 

Let cool completely. Store covered in refrigerator. 

 

 

Recipe adapted from Put Em Up! Fruit, by Sherri Brooks Vinton.

Read more


Hot Pepper Spread Cornbread Recipe

Posted by Sheila Rhodes on

This is a great, easy way to add a little sweet and spiciness to cornbread. 

Serve warm, with plenty of butter, along with a bowl of chili for a hearty meal!

 

Cornbread with Hot Pepper Spread

1-1/3 cup cornmeal

1 cup unbleached flour

2 tsp baking powder

3/4 tsp kosher salt

1 cup + 2 tsp buttermilk

9 Tbls butter (melted)

1 egg + 1 egg yolk

1 cup grated cheddar cheese

1/2 cup Hot Pepper Spread

 

 

Butter preferred pan - either 8x8 pan or loaf pan.

Preheat oven to 375 degrees.

 

 

Mix together cornmeal, flour, baking powder, and salt in a large bowl. Add buttermilk, melted butter, egg and egg yolk, and Hot Pepper Spread - mix thoroughly.

 

Add grated cheese, mix until combined.

 

 

Pour batter into preferred pan. 

 

 

 

Bake until golden brown on top. Approximately 25 minutes for an 8x8 pan and 40 minutes for a loaf pan.

Optional - brush top of cornbread with butter.

Serve warm. 

Read more

Hot Pepper Spread Cornbread Recipe

Posted by Sheila Rhodes on

This is a great, easy way to add a little sweet and spiciness to cornbread. 

Serve warm, with plenty of butter, along with a bowl of chili for a hearty meal!

 

Cornbread with Hot Pepper Spread

1-1/3 cup cornmeal

1 cup unbleached flour

2 tsp baking powder

3/4 tsp kosher salt

1 cup + 2 tsp buttermilk

9 Tbls butter (melted)

1 egg + 1 egg yolk

1 cup grated cheddar cheese

1/2 cup Hot Pepper Spread

 

 

Butter preferred pan - either 8x8 pan or loaf pan.

Preheat oven to 375 degrees.

 

 

Mix together cornmeal, flour, baking powder, and salt in a large bowl. Add buttermilk, melted butter, egg and egg yolk, and Hot Pepper Spread - mix thoroughly.

 

Add grated cheese, mix until combined.

 

 

Pour batter into preferred pan. 

 

 

 

Bake until golden brown on top. Approximately 25 minutes for an 8x8 pan and 40 minutes for a loaf pan.

Optional - brush top of cornbread with butter.

Serve warm. 

Read more


Black Forest Cupcakes

Posted by Sheila Rhodes on

I'm always looking for new ways to use up bits of our spreads. I'll experiment with stir-fry, sandwiches, grilled cheese, and appetizer recipes. 

 

 

 

 

 This time, I had some Sour Cherry Spread that I needed to use up.

 

We were having a party, so I thought it would be perfect to experiment with a cupcake.

 

My dad's favorite cake is Black Forest, so I used that as inspiration for this AMAZING cupcake.

 

Our go-to chocolate cake recipe is called "Black Magic Chocolate Cake". I don't know where it first came from, but I got it from my mother-in-law. Detailed recipes for the cake and frosting will be at the bottom of this page.

 

Black Forest Cupcakes

Completely cooled chocolate cupcakes (Recipe Below)

8 oz jar of Sour Cherry Spread (would probably also be great with Balsamic Strawberry or Cherry Bourbon Chipotle)

Buttercream Frosting (Recipe Below)

Chocolate Sprinkles (optional)

 

Note: The chocolate cake recipe made 30 cupcakes, and an 8 oz jar of spread fills about 20-24 cupcakes. When I made this recipe, I filled half with the spread and left the other half plain.

 

 

 

Take completely cooled cupcakes and cut a hole in the center of the cupcake.

 

 

 

Fill hole with about 2 teaspoons of spread.

 

 

 

Put buttercream frosting in a piping bag fitted with a coupler and tip of choice.

Top cupcake with frosting. (Frosting may seem stiff, but will heat up in your hands as you are frosting the cupcakes.

 

 

 

 

Add Sprinkles (if desired). I added sprinkles to the cupcakes I kept plain to tell the difference between the two flavors at our party.

 

 

Chocolate Cake Recipe

 

1 3/4 cups flour (I used cake flour, but all-purpose works well too)

2 cups sugar

3/4 cup unsweetened cocoa powder

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

2 eggs

1 cup strong brewed coffee

1 cup buttermilk

1/2 cup vegetable oil

1 teaspoon vanilla extract

 

Preheat oven to 350 degrees.

 

Prepare cupcake tins.

 

In a large bowl; combine flour, sugar, cocoa, baking soda, baking powder, and salt. Make a well in the center.

 

Add eggs, coffee, buttermilk, oil, and vanilla. Beat for 2 minutes on medium speed. BATTER WILL BE THIN.

 

Fill each cupcake paper about half full with the batter. This recipe made 30 cupcakes for me.

 

Bake at 350 F for 15-20 minutes, or until a toothpick inserted into center of a cupcake comes out clean.

 

Transfer to a cooling rack.

 

 

 

 

Buttercream Frosting 

3 cups confectioners' sugar

1 cup butter

1 teaspoon vanilla extract

1 to 2 Tablespoons milk

 

In a standing mixer, fitted with a whisk, mix together sugar and butter.

 

Mix on low until well blended, then increase to medium speed and beat for another few minutes.

 

Add vanilla and milk and continue to beat on medium until well mixed.

 

If frosting is too thin, add more sugar.

 

If frosting is too stiff, add more milk.

Read more

Black Forest Cupcakes

Posted by Sheila Rhodes on

I'm always looking for new ways to use up bits of our spreads. I'll experiment with stir-fry, sandwiches, grilled cheese, and appetizer recipes. 

 

 

 

 

 This time, I had some Sour Cherry Spread that I needed to use up.

 

We were having a party, so I thought it would be perfect to experiment with a cupcake.

 

My dad's favorite cake is Black Forest, so I used that as inspiration for this AMAZING cupcake.

 

Our go-to chocolate cake recipe is called "Black Magic Chocolate Cake". I don't know where it first came from, but I got it from my mother-in-law. Detailed recipes for the cake and frosting will be at the bottom of this page.

 

Black Forest Cupcakes

Completely cooled chocolate cupcakes (Recipe Below)

8 oz jar of Sour Cherry Spread (would probably also be great with Balsamic Strawberry or Cherry Bourbon Chipotle)

Buttercream Frosting (Recipe Below)

Chocolate Sprinkles (optional)

 

Note: The chocolate cake recipe made 30 cupcakes, and an 8 oz jar of spread fills about 20-24 cupcakes. When I made this recipe, I filled half with the spread and left the other half plain.

 

 

 

Take completely cooled cupcakes and cut a hole in the center of the cupcake.

 

 

 

Fill hole with about 2 teaspoons of spread.

 

 

 

Put buttercream frosting in a piping bag fitted with a coupler and tip of choice.

Top cupcake with frosting. (Frosting may seem stiff, but will heat up in your hands as you are frosting the cupcakes.

 

 

 

 

Add Sprinkles (if desired). I added sprinkles to the cupcakes I kept plain to tell the difference between the two flavors at our party.

 

 

Chocolate Cake Recipe

 

1 3/4 cups flour (I used cake flour, but all-purpose works well too)

2 cups sugar

3/4 cup unsweetened cocoa powder

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

2 eggs

1 cup strong brewed coffee

1 cup buttermilk

1/2 cup vegetable oil

1 teaspoon vanilla extract

 

Preheat oven to 350 degrees.

 

Prepare cupcake tins.

 

In a large bowl; combine flour, sugar, cocoa, baking soda, baking powder, and salt. Make a well in the center.

 

Add eggs, coffee, buttermilk, oil, and vanilla. Beat for 2 minutes on medium speed. BATTER WILL BE THIN.

 

Fill each cupcake paper about half full with the batter. This recipe made 30 cupcakes for me.

 

Bake at 350 F for 15-20 minutes, or until a toothpick inserted into center of a cupcake comes out clean.

 

Transfer to a cooling rack.

 

 

 

 

Buttercream Frosting 

3 cups confectioners' sugar

1 cup butter

1 teaspoon vanilla extract

1 to 2 Tablespoons milk

 

In a standing mixer, fitted with a whisk, mix together sugar and butter.

 

Mix on low until well blended, then increase to medium speed and beat for another few minutes.

 

Add vanilla and milk and continue to beat on medium until well mixed.

 

If frosting is too thin, add more sugar.

 

If frosting is too stiff, add more milk.

Read more


Stuffed Heirloom Tomatoes

Posted by Sheila Rhodes on

I think every gardener will know what I mean when I say that there comes a point every summer when you are faced with a dilemma. Tomato season is in full swing, you've already eaten a million fresh slices, put up tomato sauce and salsa, and are still harvesting buckets of tomatoes each day. You don't want to waste any of them, because you know you'll miss them mid-winter, but you are out of ideas on new ways to use them. 

 

 

 

We are starting to hit that point in our own garden, and I wanted to experiment with a variation on a favorite summer recipe of ours. One of the first things we do when tomatoes start to come in, is stuff them with sausage and cheese and serve them with fresh bread or over brown rice. I wanted to make a vegetarian version of this recipe, and had a jar of Roasted Garlic Spread in the fridge, and I came up with this recipe. 

 

 

 

Ricotta, Spinach, and Roasted Garlic Spread Stuffed Heirloom Tomatoes
(Full recipe summarized at end)

 

4 Large Tomatoes

2 Packages Frozen Spinach - Fully Thawed

1 15 oz container of Ricotta Cheese 

Salt and Pepper

Roasted Garlic Spread (About 4 Tablespoons)

 

1. Preheat oven to 350 degrees.

 

2. Take thawed spinach, and squeeze out as much excess liquid as possible. Mix with ricotta cheese. Season with salt and pepper (to taste).

 

 

3. Hollow out tomatoes, leaving about 1/2 inch of meat around all sides. Set pulp aside and use for a sauce or other recipe. Arrange in a shallow baking dish. 

 

 

4. Fill about half of each tomato with the ricotta and spinach mixture. Top each with 1/2 Tablespoon Roasted Garlic Spread.  

 

 

 

 5. Fill rest of tomato with spinach and ricotta mixture, and add 1/2 Tablespoon of Roasted Garlic Spread to the top. 

 

 

 6. Bake tomatoes for about 40 minutes. 

 

 

 7. Remove from oven and serve immediately with a piece of fresh bread or over brown rice for a heartier meal. 

 

 

Ricotta, Spinach, and Roasted Garlic Spread Stuffed Heirloom Tomatoes

 

4 Large Tomatoes

2 Packages Frozen Spinach - Fully Thawed

1 15 oz container of Ricotta Cheese 

Salt and Pepper

Roasted Garlic Spread (About 4 Tablespoons)

 

 

 

1. Preheat oven to 350 degrees.

2. Take thawed spinach, and squeeze out as much excess liquid as possible. Mix with ricotta cheese. Season with salt and pepper (to taste).

3. Hollow out tomatoes, leaving about 1/2 inch of meat around all sides. Set pulp aside and use for a sauce or other recipe. Arrange in a shallow baking dish. 

4. Fill about half of each tomato with the ricotta and spinach mixture. Top each with 1/2 Tablespoon Roasted Garlic Spread.  

5. Fill rest of tomato with spinach and ricotta mixture, and add 1/2 Tablespoon of Roasted Garlic Spread to the top. 

6. Bake tomatoes for about 40 minutes.

7. Remove from oven and serve immediately with a piece of fresh bread or over brown rice for a heartier meal. 

Read more

Stuffed Heirloom Tomatoes

Posted by Sheila Rhodes on

I think every gardener will know what I mean when I say that there comes a point every summer when you are faced with a dilemma. Tomato season is in full swing, you've already eaten a million fresh slices, put up tomato sauce and salsa, and are still harvesting buckets of tomatoes each day. You don't want to waste any of them, because you know you'll miss them mid-winter, but you are out of ideas on new ways to use them. 

 

 

 

We are starting to hit that point in our own garden, and I wanted to experiment with a variation on a favorite summer recipe of ours. One of the first things we do when tomatoes start to come in, is stuff them with sausage and cheese and serve them with fresh bread or over brown rice. I wanted to make a vegetarian version of this recipe, and had a jar of Roasted Garlic Spread in the fridge, and I came up with this recipe. 

 

 

 

Ricotta, Spinach, and Roasted Garlic Spread Stuffed Heirloom Tomatoes
(Full recipe summarized at end)

 

4 Large Tomatoes

2 Packages Frozen Spinach - Fully Thawed

1 15 oz container of Ricotta Cheese 

Salt and Pepper

Roasted Garlic Spread (About 4 Tablespoons)

 

1. Preheat oven to 350 degrees.

 

2. Take thawed spinach, and squeeze out as much excess liquid as possible. Mix with ricotta cheese. Season with salt and pepper (to taste).

 

 

3. Hollow out tomatoes, leaving about 1/2 inch of meat around all sides. Set pulp aside and use for a sauce or other recipe. Arrange in a shallow baking dish. 

 

 

4. Fill about half of each tomato with the ricotta and spinach mixture. Top each with 1/2 Tablespoon Roasted Garlic Spread.  

 

 

 

 5. Fill rest of tomato with spinach and ricotta mixture, and add 1/2 Tablespoon of Roasted Garlic Spread to the top. 

 

 

 6. Bake tomatoes for about 40 minutes. 

 

 

 7. Remove from oven and serve immediately with a piece of fresh bread or over brown rice for a heartier meal. 

 

 

Ricotta, Spinach, and Roasted Garlic Spread Stuffed Heirloom Tomatoes

 

4 Large Tomatoes

2 Packages Frozen Spinach - Fully Thawed

1 15 oz container of Ricotta Cheese 

Salt and Pepper

Roasted Garlic Spread (About 4 Tablespoons)

 

 

 

1. Preheat oven to 350 degrees.

2. Take thawed spinach, and squeeze out as much excess liquid as possible. Mix with ricotta cheese. Season with salt and pepper (to taste).

3. Hollow out tomatoes, leaving about 1/2 inch of meat around all sides. Set pulp aside and use for a sauce or other recipe. Arrange in a shallow baking dish. 

4. Fill about half of each tomato with the ricotta and spinach mixture. Top each with 1/2 Tablespoon Roasted Garlic Spread.  

5. Fill rest of tomato with spinach and ricotta mixture, and add 1/2 Tablespoon of Roasted Garlic Spread to the top. 

6. Bake tomatoes for about 40 minutes.

7. Remove from oven and serve immediately with a piece of fresh bread or over brown rice for a heartier meal. 

Read more