Recipe Box Specials for the Week of 4.20
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Post By Irv Cernauskas
Apr. 17. 2015
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Bacon Shallot Chicken

Serves 3-4

 

Ingredients

3-4 strips Bacon*

½ cup flour

Salt & Pepper

2 tsp herbes de provence

1 lb Chicken Thighs*

1-2 Tbsp olive oil

1 lb Shallots, thinly sliced*

½ cup dry white wine

1 cup of Turkey Stock, diluted from concentrate*

¼ cup Parsley, chopped for garnish*

Instructions

 

Heat a large cast iron skillet and fry small pieces of bacon for 5-6 minutes, then remove from pan and let drip onto a paper towel. Mix flour, salt, pepper and herbes de provence together and dredge each piece of chicken in the flour. Transfer the chicken to the hot pan and pan fry in bacon fat until golden brown, but not completely cooked. Remove chicken and add shallots to the pan with olive oil. When soft and fragrant add wine slowly, deglazing the pan. Prepare 1 cup of broth from the turkey broth concentrate, mixing little by little in hot water until a rich full flavor is achieved. Add 1 cup of the broth to the pan and let cook until slightly reduced. Add the chicken and bacon back to the pan and bake at 350 F for 40 minutes, basting the chicken with the sauce every 10-15 minutes. When the chicken is fully cooked, skim the oil off of the top of the sauce and serve with a piece of crusty bread to soak up the rich sauce.

 

*Items included in the Recipe Box

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Fresh Picks Recipes for the Week of 4.20
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Post By Irv Cernauskas
Apr. 17. 2015
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We expect the following Vegetables in our Veg/Fruit Mini Boxes


Item / Farm / Quantity (Depending on box size)

 

Spinach / Blue Moon Urbana, IL / 1-2 bags

 

Vegan Spinach Pesto: Combine spinach, fresh oregano (or basil), chopped garlic and toasted walnuts in a food processor and mix until totally chopped. Add olive oil slowly while mixing until a paste-like consistency is achieved. Add salt and pepper to taste and then serve with your favorite pasta, pizza or bruschetta!

 

Green Kale / Non-Local / 1-2 bunches

 

Matcha Kale & Peach Smoothie: Combine 1 chopped frozen bananas 1 cup of almond milk, 3 tsp of matcha, 2 chopped leaves of kale, 1-2 peaches, ½ tsp grated ginger and a handful of ice in a blender. Blend until smooth and frothy.

 

Gold Potatoes / Igl Brothers Antigo, WI / 1-2 lbs

 

Mushroom & Potato Gratin: Cover dried porcini mushrooms with warm water and keep submerged for at least 20 minutes. Heat milk in a small saucepan and add bay leaf, a smashed garlic clove and thin onion slices until just boiling, then turn off heat. In a separate pan melt butter, then add flour and stir until an even consistency forms. Whisk in warm milk mixture into the roux and increase heat so the sauce begins to bubble. Stir constantly, then strain through a fine mesh strainer and a little more milk and season with salt, pepper and nutmeg. Drain the mushrooms and add the liquid into the béchamel sauce over low heat. Chop the mushrooms and sauté in butter for about 3 minutes. Remove from heat and season with salt and pepper. Rub a casserole dish with a halved garlic clove and grease with butter. Slice the potatoes and white mushrooms and place potatoes in a layer at the bottom of the dish. Cover with all of the sliced mushrooms and the sautéed mushrooms and finish with the remaining sliced potatoes. Pour sauce over the entire mixture and bake at 350F for about 1.5 hours, adding shredded cheese in the last 30 minutes. Serve as a warm and comforting side dish.

 

Yellow Onions / Non-Local / 2 each

 

Mango Avocado Ceviche: Thinly dice onions and mix with lime juice, chopped cilantro and a dash of salt and set aside. Cube avocado and mango and after 10 minutes, mix together with the onion mixture and a little more lime juice and olive oil. Season to taste with salt, pepper, and cilantro and serve as a fresh spin on ceviche.

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Recipe Box Specials for the Week of 4.13
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Post By Irv Cernauskas
Apr. 11. 2015
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Rolled Meatloaf with Savory Vegetable Filling

Serves 6

 

Ingredients

2 lbs Ground Beef*

1 Yellow Onion, finely chopped*

2 cloves Garlic, minced*

2 eggs

¼ cup fresh parsley, chopped*

2 Tbsp dried mustard

1 Tbsp fresh thyme, chopped*

1 Tbsp coriander seeds, crushed

1 tsp onion powder

1 tsp garlic powder

1 tsp Sea salt

1 tsp black pepper

½ tsp baking soda

1 Sweet Potato, baked & cooled*

1 head Green Cabbage, steamed and cooled*

1-2 Tbsp butter or ghee

Salt & Pepepr

1 Yellow Onion, finely chopped

½ lb Crimini Mushrooms, chopped*

 

Instructions

 

Combine all the ingredients up to (but not including) the sweet potato in a large bowl and knead with your hands. Line a baking sheet with parchment paper and dump the bowl of meat mixture on to the sheet. Spread the meat across the sheet to form a perfectly even rectangle. Start preparing the filling by peeling and mashing the baked sweet potato. Steam the cabbage and then slice thinly by hand or with a food processor slicing blade. Cook onion with salt and pepper in butter until translucent and then add the chopped mushrooms and cook until soft. Set aside all components and let cool. Spread the sweet potato puree over the meat and then add the Brussels sprouts and finally the onion and mushrooms. Using the parchment paper as a support, slowly and carefully begin rolling the meat onto itself, as tightly as possible. Peel away the parchment paper as you progress.  When finished, from the end, the filling should look like a spiral with meat in between. Transfer the large roll into a greased loaf pan, with the seam on the bottom. Bake at 375F for 45-50 minutes, then remove from oven, drain excess liquid and return to the oven for another 10 minutes or until golden brown. Turn off the heat and let the loaf rest in the oven with the door open for about 10-15 minutes. Slice and serve for an upgraded meatloaf that will be sure to impress!

 

*Items included in the Recipe Box

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