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Chef Ella

@forkandbeans

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Sometimes all it takes is a few simple ingredients to create something unforgettable.

This grilled salmon is glazed with a blend of soy sauce, honey, rice vinegar, and toasted sesame oil, creating the perfect balance of sweet, savory, and just a touch of tang.

Served over a chilled rice noodle salad bursting with crisp vegetables and finished with a crunchy almond crumble, it’s a fresh take on summer dining that’s light enough for a warm evening yet satisfying enough to make a meal.

It’s proof that salmon doesn’t have to be ordinary. Pair it with vibrant flavors and fresh textures, and you’ve got a dish that tastes like summer on a plate.

Would you keep it classic… or take your salmon up a notch with a rice noodle salad? by @forkandbeans

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4 days ago

If you think cantaloupe is only for fruit salad… think again. 🍈

There’s nothing quite like the cool, refreshing taste of Cantaloupe Pico de Gallo on a hot summer day.

Sweet, juicy cantaloupe meets fresh cilantro, a splash of lime, and just the right amount of our homemade chili-lime salt for a combination that’s bright, tangy, refreshing, and just a little unexpected.

It’s the kind of summer recipe that disappears almost as quickly as it’s made.

Fresh ingredients. Bold flavors. A reminder that sometimes the best recipes come from looking at familiar ingredients in a whole new way.

Would you try cantaloupe in pico de gallo? by @forkandbeans

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9 days ago

Omelette or frittata? 🍳

At first glance, they look pretty similar—but here’s the secret:

An omelette is cooked quickly, folded over its fillings, and served immediately.

A frittata takes its time. The ingredients are mixed right into the eggs, cooked gently, and then finished until perfectly set, creating a light, fluffy dish that’s just as delicious warm as it is at room temperature.

Today’s farm-fresh frittata is filled with eggs gathered fresh from the farm, zucchini and sweet cherry tomatoes picked from the garden, and creamy local goat cheese that adds just the right touch of tang.

Simple ingredients. Fresh flavors. Summer on a plate.

Sometimes the best meals don’t need complicated recipes—just great ingredients and a little patience.

What’s your pick… are you Team Omelette or Team Frittata? by @forkandbeans

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18 days ago

🌮 Breakfast Just Got an Upgrade 🌮

Crispy. Savory. Just a little messy in the best possible way.

Breakfast tacos start with frying bacon and using that glorious bacon fat to fry the shells. What you are left with is a golden, crispy fried flour shell, piled high with fluffy scrambled eggs and smoky bacon. Finished with a drizzle of taco sauce and fresh cilantro.

Would you choose this with a hot cup of coffee or an ice-cold orange juice? ☕🍊

#breakfasttaco #farmfreshbreakfast #baconandeggs #brunchgoals #breakfastlovers by @forkandbeans

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2 months ago

Just another day on the job!

Making this Goat Cheese & Asparagus Tart for the farm dinner coming up @cedar_oak_farms May 29th. If you live near Champaign-Urbana or Bloomington-Normal. Grab a ticket. It’s going to be a great night.

Just another reason why I love my job! by @forkandbeans

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2 months ago

Just one of the dishes I’ve been working on for work @cedar_oak_farms

Grilled sirloin stuffed with creamy goat cheese, black rice, and grilled asparagus.

Did you know that black rice is significantly healthier than white rice and can help manage blood sugar, reduce inflammation, and aid in weight loss.

Yes, please!

#chefstable #sirloin #plating #foodie by @forkandbeans

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3 months ago

🥒 Chilled Cucumber Soup with Crispy Fried Shallots: Love It or Leave It?

I’ll be honest with you—cold soup is one of those things.

You either take a bite and think, “Where has this been all my life?”
Or you pause mid-spoonful and wonder why your soup forgot to be warm.

There’s rarely an in-between.
#cucumbersoup #coldsoup #gardenfresh by @forkandbeans

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4 months ago

Just an average morning on the farm.

Golden yolks, silky hollandaise, toasted English muffins, and layers of savory goodness — this is the kind of breakfast that makes you slow down, take a bite, and close your eyes for a second.

Make it a great day.

Would you go classic ham… or smoked salmon?

#farmtotable #eggsbenedict #fromscratch #foodie #farmbreakfast by @forkandbeans

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5 months ago

Florida-fresh red snapper with perfectly crispy skin, straight from this morning’s market haul. Paired with a bright corn succotash built from whatever looked best at the stands.

Simple. Seasonal. Let the ingredients do the talking.

This is why we shop early and cook with the day in mind. 💛

#farmersmarketfinds #freshcatch #seasonalcooking #farmtotable by @forkandbeans

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6 months ago

Veggie January, Still Going Strong

Today’s bowl 🍚 is all about balance and bold flavor — brown rice, extra-firm silken tofu (yes, both!), chopped kale, and earthy shiitake mushrooms, all tied together with a little Asian inspiration.

Think soy sauce, a touch of red chili sauce, a whisper of Chinese five-spice, and a finishing sprinkle of sesame seeds. Warm, nourishing, and deeply satisfying without feeling heavy.

Proof that veggie-forward eating can be cozy, flavorful, and absolutely crave-worthy. January, we see you. 👀

#veggiejanuary #plantforward #farmtotable #tofudoneright #healthycomfortfood by @forkandbeans

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6 months ago

🌮Korean “Beef” Tacos (Veggie January, Still Winning)

Veggie January is going strong — and these tacos prove plant-based doesn’t mean boring.

Look for plant-based shreds (not ground crumbles). You want that pulled beef / pulled pork vibe. Heat them up in a little oil and treat them like your favorite Korean BBQ — let them caramelize and get cozy.

Build it like this:
• Korean-style plant-based “beef”
• Red onions & cilantro, quick-pickled in red wine vinegar
• Diced avocado
• A sprinkle of Chihuahua cheese

Savory. Tangy. A little spicy. A little fresh.
If someone told you this was beef, you’d believe them — and that’s the point. 😉

#veggiejanuary #plantbasedtacos #meatlessmeals by @forkandbeans

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6 months ago

🍳Mushroom & Spinach Omelette — Brunch, Nailed 🌿

Simple, cozy, and quietly brilliant. This mushroom and spinach omelette is proof that brunch doesn’t need to be loud to be legendary.

Why it works:
• Umami + greens: Sautéed mushrooms bring depth; spinach keeps it fresh and light.
• Texture balance: Soft eggs + meaty mushrooms = comfort without heaviness.
• Nutrient-dense: Protein-forward, veggie-packed, zero nap required afterward.
• Endlessly flexible: Add cheese, herbs, or keep it clean—it still shows up.

#omelettes #brunchideas #veggieforward #farmkitchen by @forkandbeans

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6 months ago