What could be sweeter than a romantic breakfast for two! Our Fresh Picks Sweet Heart Healthy Box is full of some of the best foods for your heart.   Packed with locally made granola, blueberries, mangoes, Ruby Red grapefruit, pink apples, a loaf of carrot breakfast bread, and a jug of orange juice.  We also had to throw in a special box of Rich’s dark chocolate strawberry truffles, perfect for sharing. Our Sweet Heart Healthy Box makes celebrating Valentine’s Day the healthy way super easy.

Classic Stuffed Potatoes

Ingredients:

2 pounds russet potatoes
1 cup broccoli
1 tomato
1/2 cup scallions, scallions
2 garlic cloves, diced
1/2 cup cheddar, grated
Salt and pepper
Butter

Set your oven to 400 degrees. Using a fork, prick your potatoes in the shape of a “t” across the top. Bake your potatoes until fork tender, for about an hour. Meanwhile, cut your broccoli into florets and steam until bright green, for about 8-10 minutes. You may either toss the broccoli with the garlic and tomatoes in a pan for the flavors to blend or, once the potatoes have cooked, trace the “t” with a knife to open them and stuff them with each ingredient separately. Add butter to your liking and the cheese and slip bake in the oven for the cheese to melt. Top with chopped scallions and serve.

This week’s Recipe Special is a  Spanish take on the classic Sloppy Joe, Sloppy Jose’s feature ground pork, cilantro, and garlic and are topped with avocado!

Sloppy Jose’s
Ingredients:

1 pound locally raised ground pork
4 garlic cloves, chopped
1 onion, sliced
1 green pepper, diced
1 jar diced tomatoes
1 avocado, pitted and sliced
1/4 cup cilantro, chopped, plus 1 tablespoon
1 loaf ciabatta bread
Olive oil
Salt and pepper

In a pan season your ground pork with salt and pepper and begin to brown.  Using a spatula, separate the meat as it cooks. After 4-5 minutes, remove it from the pan and set aside. Keep the flame on medium and add a little olive oil if the pan is dry.  Saute your onions, peppers, and garlic for 3-4 minutes. Add the pork back in and stir with the other ingredients. Add in the jar of diced tomatoes and bring to a simmer. Stir in the cilantro and cook for 10 minutes on low heat. Spoon the pork mixture on the bread and top with avocado and left over cilantro. Feel free to add cheese or hot sauce for enhanced flavor.
In the meantime, slice your bread for sandwiches and toast.

Cabbage & Carrots

Serving size: 2

Ingredients:

1 head cabbage (4 cups), chopped
4 large carrots (2 cups), cut into thin 1 inch slices
1 medium onion, diced
2 large cloves garlic, crushed
¼ cup Tamari or soy sauce
1 tablespoon rice wine vinegar
½ teaspoon honey
Crushed Chili peppers, pinch
Sesame oil

Instructions:

1. Use a wok or large skillet. Heat up sesame oil and stir-fry garlic and onion for half a minute. Add carrots and cabbage and stir-fry for 5-10 minutes until the cabbage is starting to soften.
2. Mix the tamari, rice wine vinegar, honey and crushed chili peppers (optional) and add to the stir-fry. Cook another 5 minutes or so until the cabbage and carrots are the right softness for eating.
3. You can chop your cabbage thin or thick depending upon how you like it, and this will determine your cooking time. We like our cabbage thick and it’s a great way to get kids saying yum to cabbage!

 

Creamy Corn and Poblano Baked Potatoes

Serving size: 2
Ingredients:
4 ears local corn
1 tablespoon butter
2 cloves garlic, chopped
1 red onion, diced
2 poblano peppers
1 tomato, chopped
½ bar organic cream cheese, cut in half
2 russet potatoes
¼ cup scallions, chopped
Salt and pepper to taste

Instructions:

1.  Preheat your oven to 400 degrees.  Poke the top of your potatoes with a fork, wrap in aluminum foil and bake for about an hour.
2.  In a large sauce pan, heat your butter.  Sauté your onion over medium heat for 3-5 minutes, then add your garlic. With a sharp knife and starting at the top of each ear, carefully remove the corn kernels by slicing downwards. Add the kernels to the pan, season with salt and pepper, and stir together. Toss in the poblanos and tomatoes.
3. Lower your flame and add in one portion of the cream cheese and stir.  Add more to create the consistency of sauce you desire. Once the potatoes have cooked, remove them from the oven and cut a sliver about 2 inches long and 1 inch wide.  Pinch the sides of your potatoes to create an opening and pour half of the corn mixture inside. Using a fork gently mix it in with the potato. Pour the remainder of the mixture on top and finish with chopped scallions.

 

Gnocchi with Butternut Squash & Swiss Chard in a Sage Butter Sauce

Serving size: 4
Ingredients:
2 lbs potatoes
1 butternut squash, peeled and cubed
3 garlic heads, peeled and chopped

1 bunch chard
1 ¼ cup sage, chopped
2 sticks butter
1-2 cups flour (possibly more)
Salt and pepper to taste

1 ½ tablespoons olive oil
1 cup water
Instructions:

1. Peel and boil your potatoes in a large pot of water until tender, about 20 minutes. Drain the potatoes and reserve the water. Mash them in a large bowl until smooth. Transfer them to a floured surface.
2. Gently knead the potatoes to determine the texture- if the mixture is sticking to your hands, add flour, 1 tablespoon at a time, to remove the stickiness. As you add flour, decrease the amounts added (you can always add more, but you can’t remove what is already mixed in). Do not over flour to avoid a dry mixture. The texture should be slightly sticky, but dry enough to work with. The mixture should not stick to your hands. Divide the flour into 4 pieces.
3. Using your hands, roll out the first piece to form a log, then cut into 1-inch pieces. Set the gnocchi aside while you do the same with the rest of the dough. Cook the gnocchi in boiling, salted water, in batches. Do not overcrowd the pot.  Cook them 4-6 minutes, or until they float to the top.
4. In a separate pan heat you olive oil and sauté your garlic. Add the squash cubes and stir together. Add in the water, bring to a boil, cover and cook for 20 minutes, or until the squash is tender and the liquid has evaporated. Stir in your chard along with just one tablespoon of the sage. Cook over low heat until the greens have wilted.
5. In a third, smaller pot melt the butter and the rest of the sage for the sauce. Mix the pasta with the vegetables and sauce and serve!

 

Gnocchi with Portabella Sage Butter Sauce

Serving size: 4
Ingredients:
2 lbs Potatoes
2 cups flour (extra for dusting)
4 tablespoons butter
1/2 pound Portabella Mushrooms, sliced

2 tablespoon fresh sage, chopped

Instructions:

1. Peel and boil your potatoes in a large pot of water until tender, about 20 minutes.  Drain the potatoes, but reserve the water. Mash the potatoes in a large bowl with a masher or a fork until smooth. Transfer them to a floured surface.
2. Gently knead the potatoes to determine their texture- if the mixture is sticking to your hands, add enough flour, 1/2 a teaspoon at a time, to remove the stickiness. Do not over flour to avoid drying the potatoes out. The texture should be just slightly sticky, but dry enough to still work with. Divide the dough into four pieces.
3. Using your hands, roll out the first piece of dough to form a long log (it does not need to be perfect). Cut the log into 1-inch pieces with a knife.  Set the gnocchi aside while you work on the remaining pieces of dough.
4. Reheat the pot of water and add a pinch of salt. Cook the gnocchi in four batches, being careful not to overcrowd the pot.  Cook them for about 4-6 minutes, or until they rise to the top.
5. In a separate sauce pan, heat 2 tablespoons of butter. Add the mushrooms, season with salt and pepper, and sauté for 3-5 minutes. Add the sage and stir together. Just before serving, add another 2 tablespoons of butter to the pan along with 2 tablespoons of gnocchi water to make the sauce.
6. Transfer the gnocchi to a serving dish and pour the sauce on top. Feel free to add grated parmesan cheese or red pepper flakes for enhanced flavor!

 

Guacamole and Goat Cheese Sweet Potatoes

Serving size: 2
Ingredients:
2 sweet potatoes
1 container of organic goat cheese
1 medium, or 2 smaller, red onions, chopped
1 tomato, chopped
2 avocados
1 lime, juiced

¼ cup green onions, chopped
Salt and pepper

Instructions:

1. Set your oven to 400 degrees.
2. Place your sweet potatoes on a baking sheet and use a fork to puncture three holes at the top. Bake your sweet potatoes for about an hour, or until tender inside.
   Meanwhile, slice your avocados long ways in half.  Scoop out the seed and discard. Scoop out the flesh into a bowl and mash until smooth but slightly chucky. Mix in the lime juice, chopped onion and tomato.  Season with salt and pepper to taste.
3. Remove your potatoes from the oven and slice them down the middle. Pinch the sides to create a pouch for your goat cheese. Stuff with goat cheese and pop back in the oven for 3-5 minutes, until warmed through. Transfer the potatoes to a serving dish and top with a generous dollop of guacamole. Sprinkle with chopped green onions and dig in!

 

Old-Fashioned Scalloped Potatoes
Recipe modified from Adelle Davis
Serving size: 6
Ingredients:
4 cups sliced peeled potatoes (about 6 medium)
¼ cup chopped onion
3 tablespoons whole wheat flour
1 teaspoon salt
¼ teaspoon freshly ground pepper
4 tablespoons butter
2 ½ cups hot milk
1 cup shredded Cheddar cheese (optional)

Instructions:

1. Take 1 cup of milk, ¾ t salt and ¼ t pepper, combine and heat to simmer. Slice 3 cups of unpeeled potatoes, slice thin and dust with 2 T flour.
2. In buttered 10 cup baking dish, layer about one quarter of the potatoes. Sprinkle with one-quarter of the onion, flour, salt and pepper; dot with one-quarter of the butter. Repeat layers three more times.
3. Pour in hot milk. Simmer for 10-15 minutes or bake in oven, covered, in 350 degrees F for 30 minutes.
4. Top with cheese (if using) during the last half-hour of baking. Remove lid during last half-hour to allow top to brown lightly.

 

Root Soup
Recipe from Harmony Valley Farm
Serving size: 4
Ingredients:
1 bunch carrots, diced into 1-inch pieces

1 lb turnips, diced into 1-inch pieces

1 lb parsnips, diced into 1-inch pieces

1 celery root, diced into 1-inch pieces

1 onion, diced into 1-inch pieces

8 garlic cloves

¾ cup half & half

Pepper
Instructions:

1. Sauté diced onion in olive oil until soft. Add crushed garlic cloves for 1 minute.
2. Add root vegetables and sauté for 5 minutes then add 5 cups of vegetable stock and simmer for 30 minutes.
3. When it cools, blend vegetables and stock mixture. Whisk in half & half and warm up to serving temperature. Add pepper to taste.

 

Roasted Root Vegetables
Serving size: 4

Ingredients:
3 lbs mixed root vegetables (any mix of potatoes, turnips, parsnips, celeriac, and carrots work well)
1 onion, sliced
1 bunch chives
1 pumpkin (or other squash) cut into small chunks
¼ cup herbs like, parsley, basil, mint, and/or thyme

Olive oil

Instructions:

1. Preheat oven to 375 degrees Fahrenheit.
2. Peel and dice vegetables into similar sized smaller chunks. The larger the piece, the longer it will take to cook. Sprinkle the pieces with sea salt and cracked black pepper. Toss with olive oil so that they are well coated. Place in a big baking dish without a cover and cook for an hour tossing them in the middle.
3. Remove when nicely brown and crisp. Place on a large place and scatter around the herbs and greens on top to steam with the hot vegetables.

 

Root Vegetable Curry
Serving size: 4
Ingredients:
6 tablespoons butter
2 cups light coconut milk or plain yogurt
2 large parsnip

3-4 medium potatoes
4 oz mushrooms

½ cauliflower
2 stalks broccoli
2-4 carrots depending on thickness
1 large onion
3 large cloves garlic, chopped
1 tablespoon minced fresh ginger root
Juice of 1 lemon
2 teaspoons each of cumin and coriander seeds
1 teaspoon each of turmeric, mustard and cardamom seeds

Salt and cayenne pepper to taste

Instructions:

1. Simmer butter in the pot you are using and scoop off the top foam to get the enhanced taste of clarified butter.
2. Sauté the onion, garlic and ginger for several minutes adding the spices after the first few minutes.
3. Prepare all the vegetables into florets or 1 1/2 inch pieces. Add the carrots, lemon juice and coconut milk or yogurt and simmer for 10 minutes. Add the remaining vegetables except the broccoli and cook on low until they start to get tender.
4. Add the broccoli and taste to see if you want to add more spices. Cook another 7-10 minutes. You can garnish with fresh cilantro leaves and roasted cashew nuts if you like.

* For those not familiar with coconut milk, you can get an organic light version. The Thai Kitchen Light Organic brand contains 90 calories, no cholesterol, 1 gram of carbohydrates and 8 grams of fat (no trans fat) for a ½ cup serving.

 

Root Vegetable Soup
Serving size: 4
Ingredients:
3 ½ cups Vegetable Stock or two 14 ½ oz cans
vegetable broth
2 ½ cups water
2 medium leeks, halved lengthwise and cut into 1 to 2 inch piece

1 medium rutabaga, peeled and cut into 1 inch pieces
1 medium turnip, peeled and cut into 1 inch pieces
6 baby carrots or 2 small carrots peeled and cut into pieces
1 small parsnip, peeled and cut up
½ cup dry sherry, vegetable stock or canned vegetable broth
1 4 inch sprig rosemary or ½ teaspoon dried rosemary crushed

Instructions:

1. Combine the vegetable stock, water, leeks, rutabaga, turnip, carrots, parsnip, sherry and rosemary in a pot. Bring to boil.
2. Reduce heat and simmer, uncovered, for 25-30 minutes or until rutabaga and turnip are tender. Remove rosemary sprig and serve.

 

Spicy Braised Gobo (Burdock)

Serving size: 2
Ingredients:
2 pieces gobo
1 tablespoon mirin
2 tablespoons vegetable oil
2½ tablespoons soy sauce

2½ tablespoons sugar
seven-spice powder, to taste
2 tablespoons sake
½ teaspoon dashi-no-moto powder
1 heaping tablespoon toasted sesame seeds

Instructions:

1. Using a vegetable brush, scrub off earthy brown covering from each piece of gobo. Cut pieces in half; soak in a pan of cool water 10 minutes. Cut each piece into 2-inch lengths, then cut into matchstick strips. Return strips to pan of water.
2. In a large skillet, boil gobo in 4 cups water over high heat 5 minutes; drain well and set aside.
3. Combine soy sauce, sake, mirin, sugar and dashi powder in a small bowl. In small skillet, heat vegetable oil over high heat. Add drained gobo; stir-fry 2 minutes.
4. Reduce heat to medium-low. Pour in soy sauce mixture. Cook and stir until sauce has almost all evaporated. Add Seven-Spice Powder. Place braised gobo into a serving bowl. Sprinkle with sesame seeds

 

Sweet Potato and Sunchoke Hash with Ramps and Braised Kale

Serving size: 2

Ingredients:

2 sweet potatoes, peeled and cut into thirds
1 lb sunchokes, peeled
½ cup chopped ramps
2 cloves garlic, chopped
1 bunch kale
1 tablespoon sage
Salt and pepper to taste

Olive oil
Instructions:

1. Put your sweet potatoes and sunchokes in a large pot and cover with water and a pinch of salt.
2. Boil over medium-high heat until tender, about 15 minutes. Drain and let them cool.
3. Dice the sunchokes and potatoes and set aside. Boil your kale in a pan with water for about 3 minutes, or until just wilted. Drain and cool. Squeeze the kale dry and coarsely chop.
4. Heat 1 tablespoon olive oil over medium heat in a medium saucepan. Sauté the ramps and garlic.
5. In a separate smaller pan, brown the sunchokes and sweet potatoes over high heat on both sides. Add the ramps and garlic and season with a little salt and pepper. Add in the kale and continue to cook for another 5-7 minutes before serving.

 

For the week of January 31st, 2012 we expect the following in our Fresh Picks Single Box:

Item / Farm

Mixed Carrots/  Harmony Valley  Viroqua, WI

-Shred your carrots into a mixing bowl. Add ¼ cup minced onion, 1 minced garlic clove, the juice of one lime, ¼ cup olive oil, chopped cilantro and a dash of cayenne pepper. Stir the ingredients together for a zesty, delicious carrot salad.

Butternut Squash/ Genesis Growers St. Anne, IL

- Peel and cube your squash. Season your squash with salt and pepper and sauté in a pan with 1 tablespoon (tbsp) butter. Once it begins to brown, add equal parts coconut milk and either stock or water, just enough to cover the squash. Add ½ teaspoon (tsp) grated ginger, reduce the flame and simmer for 40 minutes. Puree into a soup with either an immersion blender or in a food processor.  Add in a splash of cream and a sprinkle of thyme for extra flavor.

Chard/ Genesis Growers St. Anne, IL

- Brown some chicken sausage, pancetta, or bacon in a pan. Once cooked through, drain, and use the drippings to saute ¼ cup chopped onion, 2 cloves chopped garlic and 2 cups chopped chard. Once the greens have just begun to wilt, add the meat back in, reheat, and top with crumbled goat cheese.

Green Cabbage/  Hill and Valley  Viroqua, WI

- Shred your cabbage with a sharp knife as you sauté minced garlic and onion in a pan with 1 tbsp sesame oil. In a separate pan cook thin Pad Thai style noodles until al dente (soft but with a slight bite).  Add your cabbage to the pan with onion and garlic and stir over low flame. In a small bowl whisk together peanut butter, coconut milk, lime juice, and cayenne pepper for some heat. Pour the cabbage into a mixing bowl, along with the noodles (a little of the pasta water will help make the sauce) and the peanut sauce. Mix it together and serve with a lime wedge.

Eggs/ Hedgerow  Hillsborough, WI

- Boil your eggs in a pot of boiling water for 5-7 minutes. Peel the off and discard the shell and slice into rounds. On a bed of chopped chard or spinach, arrange sliced peppers, hardboiled eggs, shredded carrots, and either sardines or tuna fish. Top with grated cheese and a drizzle of olive oil.

Red Pepper/  DiveMex, MX

- Sauté sliced peppers with sliced onions and garlic. Stir in chopped cilantro and season with salt, pepper, cumin, and red pepper flakes. Stir the veggies in with cooked quinoa or use as a topping for fajitas.

 

We expect all the above items plus the following in our Fresh Picks Double Box:

Cauliflower/ Natures Way, MX

- In a casserole dish, mix together cauliflower florets, diced ham, 3 cloves of minced garlic, ¼ cup chopped parsley, cream, and melted butter. Top with grated parmesan cheese and bake for 35-40 minutes in a 350 degree oven.

Avocados/ Calavo, MX

- Slice your avocados in half, remove the pit and scoop the flesh into a small mixing bowl. Mix in the juice of one lime, 1 clove of minced garlic, and ½ tsp salt. Stick carrots and red pepper for dipping.

Lime/ Calavo, MX

- Use the zest of your lime towards the end of your cooking to add more flavor to your dish and use the juice mixed with olive oil and garlic for a quick and easy marinade.

 

We expect the above listed items plus the following in our Fresh Picks Family Box:

Carnival Squash/ Hill and Valley  Hillsborough, WI

- Toss cubes of squash with salt, pepper, olive oil, and chopped parsley. Roast in a 400 degree oven for 30-45 minutes.

Portabella Mushrooms/ River Valley Ranch  Burlington, WI

- Mix together ricotta cheese, chopped parsley and blue cheese and scoop into your mushroom caps. Cook in a pan with ½ tbsp olive oil.

 

 

Easy Meal Planning- Use this Recipe-In-A-Box idea for a quick and easy meal!

Stuffed Squash: Peel your squash, slice down the middle and remove the seeds (toast for a snack later).  Stuff the core with sautéed, shredded cabbage, slice onions, garlic, and ground turkey or beef seasoned with salt and pepper. Bake your squash in a 400 degree oven for 60 minutes or until tender. In a blender, puree your red pepper with garlic, lime juice and cilantro.  Pour red pepper sauce over the squash just before serving.

Perfect for Super Bowl Sunday! Enjoy this recipe along with our Fresh Picks Game Day Box as you cheer on your favorite team!

BBQ Wings with Garlic Rosemary Fries

Ingredients:

1 package chicken wings

1 bottle BBQ sauce
2 pounds Russet potatoes, peeled and sliced into batons
1 garlic, cloves chopped
11/2 tablespoons rosemary, chopped
Olive oil
Salt and pepper

Set your oven to 400 degrees. In a mixing bowl, toss your potato batons with the garlic, rosemary, 1 tablespoon olive oil, and salt and pepper to taste. Spread them out on a baking sheet and roast them for about 30 minutes, or until crispy. Season your wings with salt and pepper and roast in the oven for 20-30 minutes, depending on how crispy you prefer them.
Remove the wings from the oven and toss them with the BBQ sauce.  Arrange the wings on a serving platter along with a bowl of the fries. This meal works great for a quick dinner or for large groups and parties.

Fresh Picks has all the goodies you need for Super Bowl Sunday!  Our Fresh Picks Game Day Box has all the snacks you need and our Recipe Special for next week, beginning January 30th loads you up with BBQ Wings and Garlic Rosemary Fries.

Here’s what you get in the Game Day Box, good for 4-6 people:

2 Boxes Nicole’s Crackers

1 block of raw cheddar cheese

5 Avocados and 2 Limes for guacamole

Spinach Artichoke dip (can be enjoyed as is or mixed with cream cheese for a creamier flavor)

Fresh veggies for dipping including carrots, celery, and zucchini

A pan of decadent brownies from Bleeding Heart Bakery

Check out our Recipe Corner on the blog for details on next week’s Recipe Special: BBQ Wings with Garlic Rosemary Fries!

Beef Roast with Freshly Prepared Horseradish
Recipe adapted from Tyler Florence

Cooking Time:  2 1/2 hours
Ingredients:
-          1 beef roast (sirloin tip, rolled rump or chuck) about 3 pounds
-          5 garlic cloves

-          1/4 cup horseradish, freshly grated or prepared

-          2 sprigs rosemary, needles
-          4 sprigs thyme

-         1/4 cup olive oil

-          2 carrots, cut in chunks
-          2 parsnips
-          1 red onion, halved
-          2 T salt and black pepper

Preheat the oven to 325 degrees F. Lay the beef in a roasting pan. In a small bowl mash together the garlic, horseradish, rosemary, thyme, salt, pepper, and olive oil to make a paste. Massage the paste generously over the entire roast. Scatter the vegetables around the meat and drizzle them with oil. Put the pan in the oven and roast the beef for about 2 hours. Or for medium-rare cook approximately 20 minutes per pound; check the internal temperature of the roast in several places with an instant-read thermometer; it should register 125 degrees F. for medium-rare. Remove the beef to a carving board and let it rest for 20 minutes. The internal temperature of the meat will continue to rise by about 10 degrees. Remove the vegetables and set aside. Pour the pan juices into a fat separator or small bowl and set aside to allow the fat and beef juices to separate. Pour off and discard the fat. You can use the tasty beef juices for sautéed mushrooms.

Prepared Horseradish

Wash the root and peel off any green flesh under skin. If the center is hard and woody cut it out and discard as well. Grate the horseradish by hand or with a food processor and add lemon juice or vinegar to keep in from browning. Add some grated beet to add a nice color to the horseradish. Add some apple or grated turnip and a pinch of sugar for added sweetness. Add some mustard or garlic for some extra pungency. This mixture combines well with cream, yogurt, or mayonnaise for sauces.

Beef Pot Roast

Ingredients:

2 tablespoons flour

1 1/2 teaspoons salt

1/2 teaspoon pepper freshly ground

1 rolled rump roast

3 tablespoons vegetable oil

1 onion

1 diced carrot

2 cut up potatoes

1 pint diced tomatoes

Combine the flour salt and pepper.  Rub it all over the roast.  Put the oil in a heavy casserole or dutch oven.  When the oil is hot add the roast and brown it to a rich deep color on all sides.  Lower the heat and add the onion and diced tomatoes .  Cover and simmer for 1 hour.  Then turn the roast over, add the carrots and potatoes, and simmer for 1 1/2 – 2  more hours.  Slice thin and serve the juice and vegetables as a sauce, spooning some over the meat.

Irv’s Famous Burgers
Cooking Time: 8 minutes
Ingredients:
- 1 lb ground beef
- 1 lb ground lamb
- 1 lb ground pork
- 2-3 tablespoons bread crumbs or flour
- 1/4 cup Worcestershire sauce plus your favorite sauce (ketchup, barbeque, steak sauce)
- pepper and salt to taste

Mix together ingredients in a bowl. Using your hands to mix usually works best. You can add additional or different spices that you like. Irv never makes these burgers the same and we always feel like we’re having a gourmet meal! You can use 1/2 lb ground lamb and 1/2 lb ground pork if you like instead of a full lb. Make patties to your desired thickness. Grill or broil to brown on each side.