USB Farmer-Director Nancy Kavazanjian and her husband, Charles, have farmed soybeans, corn and wheat in southern Wisconsin for nearly 37 years. The motto of their family farm - Hammer & Kavazanjian - is "our soil, our strength" and they use biotechnology as a tool to help improve soil health. The farm has been in the family for over 150 years and spans 2,000 acres.
Nancy's Spinach and Feta Brunch Bake is a take on her aunt's classic recipe. She recommends serving it either as an appetizer, or for brunch with a side garden salad. Enjoy!
- Prep Time: 25 min
- Cook Time: 35 min
- Total Time: 1 hour
- Makes: 8 servings
Nancy's Spinach and Feta Brunch Bake
- 3 tablespoons U.S.-grown soybean oil
- 1 Small sweet onion (chopped)
- 2 packages (12 oz. each) Frozen chopped spinach (thawed, drained and squeezed dry)
- 1⁄2 teaspoon Salt
- 1⁄4 teaspoon Freshly ground pepper
- 4 ounces Crumbled feta cheese
- 1⁄4 cup Chopped fresh dill
- Pinch of Cayenne
- 1 cup All-purpose flour, made from U.S.-grown wheat
- 1 teaspoon Baking powder
- 4 Large farm-fresh eggs (beaten)
- 1⁄3 cup Milk
Preheat oven to 350°F. Grease a deep-dish 9-inch pie plate.
Heat the oil over medium heat in a large skillet and cook the onion until softened, about 8 minutes. Stir in the spinach, salt, pepper, feta, dill and cayenne, and transfer to pie plate.
In a medium bowl, whisk together the remaining ingredients and pour over the spinach mixture. Bake 25-30 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving or let cool and serve at room temperature.
USB Farmer-Director April Hemmes grows soybeans and corn on her 1,000-acre farm in north central Iowa. Her family has owned the farm since 1901, making her the fourth generation farmer and the farm’s first female owner. April employs no-till practices and uses biotechnology in order to reduce tillage, use less fossil fuels, reduce water run-off and enhance the nutrient quality of the soil. She loves to share her passion for farming with future generations of farmers, and finds happiness in inspiring fellow women to pursue their career goals.
April enjoys making Kale and Cabbage Coleslaw with Crunchy Ramen Noodles for her family after a long, hard-working day on the farm!
- Prep Time: 10 min
- Cook Time: 0 min
- Total Time: 10 min
- Makes: 6 servings
April's Kale and Cabbage Coleslaw with Crunchy Ramen Noodles
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Sugar
- 2 tablespoons U.S.-grown soybean oil
- Salt and pepper to taste
- 1 package (12 oz.) Pre-cut coleslaw blend
- 2 cups Baby kale leaves (packed)
- 1⁄2 package (2-3 oz.) Ramen noodles, lightly crushed in package (seasoning mix discarded)
- 2 tablespoons Toasted sunflower seeds
- 1⁄2 cup Shelled edamame, cooked
In a large bowl, whisk together the dressing ingredients. Add the coleslaw mix, kale and edamame and mix well. Just before serving, top with the ramen noodles and sunflower seeds.
USB Farmer-Director Annie Dee farms soybeans, corn, cattle and pine trees with her brother and two sons on the Dee River Ranch in Alabama. They farm in a sustainable way to protect the land for this generation and many generations to come. They manage the largest cultivated field east of the Mississippi delta – it’s 2,000 acres and covers two states! Her farm is under four generations of family ownership and spans 10,000 total acres.
Annie calls her farm a piece of heaven, much like a slice of her Farmhouse Pecan Pie!
- Prep Time: 30 min
- Cook Time: 40 min
- Total Time: 1 hour, 10 min
- Makes: 12 servings
Annie's Farmhouse Pecan Pie
- 1 1⁄2 cup All-purpose flour, made from U.S.-grown wheat
- 1⁄4 teaspoon Salt
- 1⁄2 cup U.S.-grown soybean shortening, chilled and cut into 1-inch pieces
- 3 tablespoons Ice water
- 3 Farm-fresh eggs (beaten)
- 2 tablespoons U.S.-sourced honey
- 1 cup Light corn syrup
- 1⁄4 cup Dark brown sugar (packed)
- 1⁄4 cup Unsalted butter (melted)
- 1⁄2 teaspoon Salt
- 2 teaspoons Vanilla
- 3 cups U.S.-grown pecans (2 cups chopped, 1 cup left whole)
In a medium bowl or food processor, combine the flour and salt. Add the shortening and cut with 2 knives or process until coarse crumbs form. Drizzle in the ice water and toss or process until dough begins to hold together. Turn dough onto a smooth surface and gather into a ball. Cover in plastic wrap and refrigerate 1 hour.
Preheat oven to 375°F. Roll dough into a 12-inch circle and transfer to a 9-inch pie plate. Trim dough until it hangs over 1/2-inch all the way around. Fold edges of dough under and crimp edges.
In a large bowl, whisk together eggs, honey, corn syrup, brown sugar, butter, salt and vanilla.
Line pie crust with chopped pecans and pour filling mixture over. Cover the top with the whole pecans and bake 35-40 minutes. If nuts are starting to burn, cover with foil. Bake until filling is slightly wobbly but mostly set and puffed. Let cool at least 2 hours before serving.
Meagan Kaiser is a Missouri-based soybean farmer and a USB Farmer-Director. Sustainability has always been at the center of her work; she previously served as the Sustainability Target Area Coordinator for USB, where she worked
to strengthen U.S. soy’s recognition as a responsible, sustainable ingredient choice for food companies. As the mother of a four-year old boy, she’s committed to protecting the environment for future generations.
On the weekends, you might catch Meagan whipping up her favorite recipe: Beef Salad with Ginger Soy Dressing.
- Prep Time: 20 min
- Cook Time: 0 min
- Total Time: 20 min
- Makes: 1 servings
Meagan's Beef Salad with Ginger Soy Dressing
Ginger Soy Dressing:
- 1⁄2 cup U.S.-grown soybean oil
- 1⁄4 cup Rice vinegar
- 1⁄4 cup Water
- 2 tablespoons Reduced-sodium soy sauce
- 1⁄4 cup Fresh green onion, chopped
- 1 1⁄2 teaspoon Fresh ginger, minced
- 1 teaspoon Fresh garlic, minced
- 8 cups Baby salad greens
- 1 cup Shredded carrots
- 1 cup Frozen edamame, shelled and cooked according to package directions
- 1 cup Cherry tomatoes, halved
- 1 pound Flat iron or flank steak, grilled and sliced
Place all Ginger Soy Dressing ingredients in food processor or blender.
Process until smooth; cover and refrigerate.
Combine salad ingredients. Top with dressing.