We know it's challenging sometimes to know what to do with unfamiliar products. So, we're sharing some of our favorite ways to cook with our more unique items. Simply click the name of the product to get recipes and serving suggestions. 


We'll be adding to this list, too, and hope you'll share some of your favorites. Simply send us a message with your recipe. We'll add it here and give you credit.

CABBAGE

Cole Slaw


Our grandmother often made this fresh-tasting cole slaw.

1 cabbage, coarsely chopped

1 grated onion

1 grated cucumber

1 c parsley

1 c sour cream

1/2 c mayonnaise

1/2 c sugar

1/2 t dry mustard

1 t white wine vinegar

juice of 1/2 lemon

1 t celery seed

Mix together in bowl. Let sit for at least one hour before serving so flavors mix.




Asian Chicken Salad


This was a favorite growing up, made by a friend of my parent's.

1 chicken breast (2 pieces)

2 T toasted sesame seeds

2 T toasted slivered almonds

1/2 head cabbage, coarsely chopped

2 green onions, chopped

1/2 pkg ramen noodles, broken in pieces

1/2 c vegetable oil

2 T sugar

1 t salt

1/2 t pepper

3 T rice wine vinegar

Cook and shred chicken. Mix with sesame seeds, almond, cabbage, onions and noodles. In separate bowl, make dressing of remaining ingredients. Toss.




Creamed Cabbage


2-1/2 qts grated cabbage

1/2 c butter

1/4 c flour

2 t salt

1/2 t pepper

2 c milk

nutmeg

Put cabbage in baking dish. Melt butter in saucepan. Add flour, salt and pepper. Cook 1 minute. Slowly add milk, stirring well with each addition so it doesn’t become lumpy. Stir until desired consistency. Pour over cabbage. Top with freshly grated nutmeg. Bake for 30 minutes at 350'.




Chicken and Vegetable Potstickers with Soy Mustard Dipping Sauce


Thanks to Sask Mustard for this fun recipe.

1 lb (500 g) ground chicken

1 cup (250 mL) minced green cabbage

3 green onions, minced

2 Tbsp (30 mL) minced ginger

2 Tbsp (30 mL) minced garlic

1/2 cup (125 mL) plus 2 Tbsp (30 mL) low-sodium soy sauce

1 tsp (5 mL) mustard seeds

1 tsp (5 mL) Sriracha sauce

1 pkg wonton wrappers

1/4 cup (60 mL) canola oil

1/4 cup (60 mL) rice vinegar

1 tsp (5 mL) mustard powder

1 tsp (5 mL) brown sugar

In a large bowl, mix together the ground chicken, cabbage, half the green onions, ginger, garlic, 2 Tbsp soy sauce, mustard seeds and Sriracha. Mix well.

Lay a wrapper on a clean, dry surface, and using your finger or a brush, moisten the edges of the wrapper with water.
Place a rounded teaspoon of filling in center, fold over and seal by pinching edges together. (Do not overfill.) Place dumplings on a tray.

If you want to wait a few hours before cooking, cover the plate with plastic wrap and refrigerate. Or freeze, for up to two weeks.

To cook the potstickers, put about 2 tablespoons oil in a large skillet over medium-high heat. A minute later, add the dumplings, one at a time. It’s okay if they touch one another, but they should still sit flat in one layer.

Cook for about 2 minutes, or until bottoms are lightly browned and most of the oil has been absorbed. Add 1/4 cup water per dozen dumplings to pan, and cover. Lower the heat to medium, and let simmer about 3 minutes. Remove the lid and continue cooking until most of the liquid has evaporated.


To make the dipping sauce: combine ½ cup (125 mL) soy sauce, rice vinegar, mustard powder and brown sugar in a small bowl. Whisk well.
Serve with hot dumplings.

Substitutions: Use ground pork or turkey instead of the ground chicken.
Can use low sodium tamari sauce instead of soy sauce.

Any extra wonton wrappers can be wrapped tightly and frozen for up to 1 month.




Mashed Potato, Cabbage and Mustard Pancakes


Thanks to Sask Mustard for this recipe. You can mix up the pancake mixture several hours ahead. The potatoes and cabbage can be cooked a day or two ahead.

1 lb (500 g) cabbage

2 1/2 cups (625 mL) mashed potatoes, at room temperature or chilled

1/2 cup (125 mL) chopped parsley

1/2 cup (125 mL) finely diced red onion

1/4 cup (60 mL) all-purpose flour

2 large eggs, lightly beaten

1 tsp (5 mL) baking powder

1 tsp (5 mL) mustard seeds

1 tsp (5 mL) mustard powder

1 tsp (5 mL) salt

1/4 tsp (1 mL) pepper

3-4 Tbsp (45-60 mL) canola oil, for frying

To prepare the cabbage, remove the outer leaves and quarter a small head or 1/2 of a larger head. Core and place in a steamer above 1 inch (2.5 cm) of boiling water. Steam for 10 to 15 minutes, until the cabbage is tender when pierced with a knife. Remove from the heat and allow to cool, then squeeze out any water, and finely chop. You need about 2 cups (500 mL) steamed, chopped cabbage. Combine the cabbage with the rest of the ingredients (except the oil) in a large bowl. Mix well. Cover and refrigerate for 30 minutes.

Warm a large skillet over medium heat. Preheat the oven to 300F. Add 2 tablespoons (30 mL) of the oil and when it is hot carefully scoop up heaped tablespoons of the potato mixture and use a spoon or spatula to ease them out of the spoon into the pan. Gently flatten the mounds slightly with the back of a spoon. Brown on the first side – about 2 or 3 minutes – and using a spatula, flip the mounds over and gently push them down so that they will be shaped like pancakes. Brown on the other side for about 2 minutes then remove to a paper-towel lined plate to drain. Place on a baking sheet to keep warm in the oven while you continue with the remaining potato mixture, adding oil to the pan as necessary.

Substitutions:

You can mix up the pancake mixture several hours ahead. The potatoes and cabbage can be cooked a day or two ahead. Can stir in 2 Tbsp (30 mL) finely chopped herbs such as dill, parsley, marjoram, chives.





BEETS

Beet, Bocconcini and Tomato Lentil Salad in a Zesty Mustard Vinaigrette


Thanks to Sask Mustard for this wonderful summer salad. It uses bocconcini cheese which is a newly-popular type of fresh mozarella.

Salad:

2 cups (5oo mL) cooked green lentils

2 cups (500 mL) cherry tomatoes, halved

2 cups (500 mL) cooked, diced beets (about 2 medium)

1 4 oz (130 g) container baby bocconcini cheese, drained and rinsed

1/2 cup (125 mL) shredded basil leaves

1/4 cup (60 mL) chopped parsley

2 Tbsp (30 mL) finely chopped chives

2 tsp (10 mL) mustard seeds

Dressing:

2 Tbsp (30 mL) canola oil

2 Tbsp (30 mL) olive oil

2 Tbsp (30 mL) balsamic vinegar

2 tsp (10 mL) Dijon mustard

2 tsp (10 mL) maple syrup

1/2 tsp (2 mL) salt

1/4 tsp (1 mL) pepper

Combine all of the salad ingredients in a large bowl. Gently toss together. Combine the dressing ingredients in a jam jar and shake well to combine. Pour the dressing over the salad and stir to combine. Season to taste with salt and pepper.

Substitutions:

Use all olive oil or camelina oil in the dressing. Beets can be either boiled or roasted, then cooled and diced. Can use cooked beluga lentils or du puy lentils instead of the green lentils. Add leftover grilled corn to the salad for a smoky twist. Can also use large bocconcini instead of the baby. Just cut into small pieces.




Roasted Beets and Sauteed Beet Greens


Recipe courtesy of Allrecipes.com

1 bunch beets with greens

1/4 cup olive oil, divided

2 cloves garlic, minced

2 tablespoons chopped onion (optional)

salt and pepper to taste

1 tablespoon red wine vinegar (optional)

Preheat the oven to 350 degrees (175 degrees C). Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted.

Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.

When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red-wine vinegar, or butter and salt and pepper.





KALE

Kale Chips with Crunchy Mustard Seeds


Thanks to Sask Mustard for this fun recipe.

1 bunch kale, stems removed

1/4 cup (60 mL) extra virgin olive oil

2 tsp (10 mL) mustard seeds

1 tsp (5 mL) mustard powder

1/2 tsp (2 mL) garlic powder

1/2 tsp (2 mL) paprika

1/2 tsp (2 mL) salt

Preheat the oven to 300F.
Line 2 large rimmed baking sheets with parchment paper. Place racks in upper and lower thirds of the oven.
Remove the leaves from the stems of the kale and roughly tear them up into large pieces. Wash and spin the leaves until thoroughly dry. Add the kale leaves into a large bowl.
Massage in the oil until all the nooks and crannies are coated.
Combine the mustard seeds, mustard powder, garlic powder, paprika and salt in a small bowl. Sprinkle on the spices/seasonings and toss to combine.
Spread the kale onto the prepared baking sheets in a single layer, being sure not to overcrowd the kale. It won’t get crispy if it’s crowded.
Bake for 10 minutes, rotate the pans from top to bottom, and bake for another 12-15 minutes more until the kale begins to firm up. The kale will look shrunken, but this is normal.
Cool the kale on the baking sheets for 3 minutes before serving. Enjoy immediately as the kale chips lose their crispiness with time. You may have to repeat this process again if you have any leftover kale.

Substitutions:

Can use canola oil, or melted coconut oil instead of extra virgin olive oil. Use smoked paprika for another flavour twist.




Chorizo Sweet Potato Kale Hash


Thanks to Kelly Haffner, Kitchen Gone Rogue, for this recipe and photo.

Kale for breakfast? Absolutely! This delicious dish can be made ahead, if you like -- perfect for a busy week or weekend guests. Bonus? It's dairy-free, gluten-free, paleo and can easily be made vegan.

2-3 sweet potatoes (about 4 cups, cubed)

1/2 Tbsp olive oil

8-12 oz chorizo sausage (vegan, gluten-free, paleo … based on your dietary needs)

1 medium onion, sliced

2 cloves garlic, minced

1 cup chopped kale leaves (more if you prefer)

salt and pepper to taste

eggs (however many you prefer)

Preheat oven to 425 degrees F. Wash and then cube the sweet potatoes (leaving the skin on). Toss the cubed sweet potatoes with 1/2 Tbsp olive oil and a little salt and pepper on a sheet pan and then bake 25-30 minutes until done (can vary a little with the potatoes, each oven and how thick you cube the sweet potatoes). While the potatoes are roasting, cut up onions, kale and garlic. Take the chorizo sausage out of its casing and brown in a large skillet with the onions and garlic (because of the chorizo, you don't need to add oil). Once browned and onions are soft, add the kale and saute for a few minutes. When the sweet potatoes are finished, add to the skillet and mix gently.

If you're eating this right away, and you want to add eggs, prepare eggs however you prefer in a skillet and add them to your plate atop the hash.

If you're making this ahead, refrigerate in an airtight container for 1-2 days. The day you want to eat, put the hash in a cast iron skillet or baking dish and reheat at 350 degrees F for 10-12 minutes.

If you want to bake the eggs in the same dish, make "nests" in the hash for each of the eggs and add them there, then bake for 10-20 minutes, depending on how you prefer your eggs. Check on them - when baking eggs, they can fool you into thinking the whites are done ... or that the yolks are still runny.

Add salt and pepper to taste.




Potato Kale Sausage Soup


Thank you to Kelly Haffner from Kitchen Gone Rogue for this recipe and photo.

A simple, satisfying, nutritious and oh-so-flavorful Potato Kale Sausage Soup topped with an optional poached egg. This soup is sure to become one of your favorites! Bonus: for those with food allergies/intolerances or special diets, it’s dairy-free, gluten-free, paleo diet-friendly and can be made vegan using a vegan sausage and leaving out the egg.

1/2 lb sausage of your choice (based on allergies, intolerances, preferences and/or diet)

1 medium onion, chopped

1-2 potatoes, peeled and chopped

1-2 cloves of garlic, minced

2 cups gluten-free organic chick broth or vegetable broth

1 cup water

2-3 cups fresh chopped kale

salt and pepper to taste (note: the sausage gives the soup a lot of flavor; taste before you add any salt)

1-2 large eggs

Peel off the sausage casing (if there is one); slice it up and then chop each piece half. Saute the sliced/chopped sausage, onion and garlic in a pot (add 1 tsp olive oil if it's a lean sausage). If you're using a pre-cooked sausage, sautee the onions and garlic in 1-2 tsp olive oil for a few minutes alone and then add the sausage.

Add chicken/vegetable broth and water. Add the chopped potatoes to the pot. Bring to a boil, then reduce the heat to simmer.

Chop the kale while the potatoes cook (if you haven't already). To chop the kale, remove the middle stem by peeling off the kale on either side of it; discard the stem and chop the kale leaves. Add another 1/2 cup+ of water if you prefer more broth. Cover and let cook for 8-10 minutes, until potatoes are tender (but not mushy) and kale is wilted.

Taste and season to your taste with salt and pepper. Depending on the sausage you use (which can add a lot of flavor to this dish), you may not need much salt and/or pepper.

When you're ready to eat, crack 1-2 eggs into a bowl first; then gently slide into the soup. Ladle soup broth gently on top of the eggs. Place the lid back on the pot and simmer for 4-5 minutes (until the whites are cooked, but the yolk is still soft).

Right before you eat, break the yolk in your bowl. Enjoy!





BROCCOLINI

Honey Mustard Broccolini and Bacon Salad


Thanks to Sask Mustard for this crunchy salad.

2 bunches broccolini, including stems (about 1 lb total)

1/2 cup (125 mL) toasted sunflower seeds

1/3 cup (75 mL) dried cranberries

1 apple, cored and diced (Gala, Fuji or Honeycrisp)

1/4 cup (60 mL) diced red onion

1/4 cup (60 mL) finely chopped parsley

4 slices of cooked bacon, chopped

2 tsp (10 mL) mustard seeds

1 cup (250 mL) shredded aged cheddar

Dressing:

3 Tbsp (45 mL) Dijon mustard

2 Tbsp (30 mL) liquid honey

2 Tbsp (30 mL) extra virgin olive oil

2 Tbsp (30 mL) red wine vinegar

salt and pepper to taste

Cut the broccolini into bite-size pieces. In a large bowl, toss together the broccoli, sunflower seeds, cranberries, apple, onion, parsley, bacon and mustard seeds. Add the cheese. In a jam jar, add all of the dressing ingredients and shake well. Pour the dressing over the salad and mix well. Season to taste with salt and pepper.

Substitutions:

Can use apple cider vinegar instead of red wine vinegar. Can use dried tart cherries instead of dried cranberries.




Grilled Steak with Blue Cheese, Potatoes, and Broccolini


Recipe courtesy of Allrecipes.com

sea salt, or salt to taste, divided

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon garlic powder

1 1/4 pounds flat iron steak

3/4 teaspoon freshly ground black pepper, or to taste, divided

2 tablespoons extra-virgin olive oil, divided

2 cloves garlic cloves

2 russet potatoes, cut into 1/8-inch-thick slices

1 bunch broccolini, or more to taste

sea salt and ground black pepper to taste

3/4 cup sour cream

3 ounces crumbled creamy blue cheese

1/2 teaspoon Worcestershire sauce

1 lemon, halved

Preheat an outdoor grill for high heat and lightly oil the grate.

Mix 1 teaspoon salt, cumin, coriander, and garlic powder together in a small bowl. Sprinkle seasoning over steak. Add 1/4 teaspoon pepper.

Pour 1 tablespoon oil into a large bowl; grate garlic into the bowl. Add potatoes, 1 teaspoon salt, and 1/2 teaspoon pepper. Toss well to combine.

Place broccolini on a platter. Drizzle 1 tablespoon oil on top. Season with salt and pepper.

Lay steak on the hottest surface of the grill. Spread potatoes into 1 flat layer next to the steak, leaving some room for the broccolini. Close grill and cook for 5 minutes.

Whisk sour cream, blue cheese, and Worcestershire sauce together in a bowl. Season sauce with salt and pepper.

Flip steak and potatoes over with tongs. Spread broccolini and lemon onto the grill; cook until broccolini is lightly browned, about 2 minutes. Flip. Close grill and cook until steak begins to firm and is hot and slightly pink in the center, about 3 minutes more. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

Remove steak and let rest, covered, on a flat work surface, about 5 minutes. Transfer broccolini and potatoes to a separate platter. Slice steak. Divide slices between 4 plates; arrange broccolini, potatoes, and blue cheese sauce on the side. Squeeze grilled lemon halves on top.




Roasted Broccolini with Garlic and Parmesan


Recipe courtesy of Allrecipes.com

3 heads broccolini, split into florets

2 tablespoons olive oil

1 head garlic

Kosher salt to taste

Freshly cracked black pepper to taste

1 teaspoon red pepper flakes

1 lemon, halved

2 tablespoons grated Parmesan cheese, or more to taste

Reynolds Wrap(R) Aluminum Foil

Preheat oven to 475 degrees F. Line a baking sheet with Reynolds Wrap(R) Aluminum Foil. Spread the broccolini on the baking sheet and drizzle with olive oil. Season with salt and pepper to taste.

Using tongs, gently toss the florets in the oil to combine. Cut the head of garlic in half, and place the exposed garlic in some of the drizzled olive oil. Turn the garlic-exposed side up on the baking sheet and sprinkle everything with red pepper flakes.

Roast for 20-25 minutes until the broccolini is just slightly crispy.

Remove the baking sheet from oven and squeeze juice from the the fresh lemon on top of the broccolini. Adjust seasoning and add grated Parmesan cheese. Transfer the broccolini to a serving platter with the halved garlic heads. Remove the Reynolds Wrap from the baking sheet and discard for easy cleanup. Serve immediately.




Lemon Broccolini and Sausage Pasta


Recipe courtesy of Allrecipes.com

1 (16 ounce) package rotini pasta

1 tablespoon olive oil

1/4 yellow onion, chopped

2 cloves garlic, minced

1/2 teaspoon red pepper flakes

1/2 cup white wine, divided

1 pound sweet Italian chicken sausage

1 bunch broccolini, roughly chopped

1/2 cup grated Parmesan cheese, plus extra for serving

1 lemon, zested and juiced

salt and ground black pepper to taste

Bring a large pot of lightly salted water to a boil; cook the rotini until tender yet firm to the bite, about 8 minutes; drain.

Heat olive oil in a skillet over medium-high heat. Add onion, garlic, and red pepper flakes; cook and stir until onion begins to brown, about 4 minutes. Pour 1/4 cup wine into the skillet; scrape up any browned bits of food with wooden spoon.

Stir sausage into onion mixture; pour remaining wine in gradually as mixture becomes dry. Cook until sausage is thoroughly browned; 7 to 10 minutes. Add broccolini; cook and stir until just tender, 2 to 3 minutes more. Add pasta; toss to combine. Stir in Parmesan, lemon zest, lemon juice, salt, and pepper. Top with additional Parmesan to serve.





SWISS CHARD

The Country Cat’s Stuffed Lamb Meatballs


Recipe courtesy of the American Lamb Board

1-1/2 pounds (80% lean) Ground American Lamb

2 tablespoons Kosher salt

1 tablespoon Dried basil

1 tablespoon Dried oregano

1 tablespoon Garlic powder

1/4 cup Ground bread crumbs

1/4 cup Whole milk

1 bunch Swiss chard, de-stemmed, rough chop

2 tablespoons Olive oil

2 ounces Fresh goat cheese

Salt and pepper to taste

In a large bowl, combine the lamb, salt, basil, oregano, garlic powder, bread crumbs and milk; mix until well incorporated. Divide meat into four equal balls, each weighing about 6 ounces; set aside.

In a large sauté pan, gently heat the oil. Add Swiss chard, season with salt and pepper, and sauté until wilted and tender; remove from heat.

Split the meatballs in half. Flatten each half to form a patty, making 8 patties. On 4 of the patties place 2 tablespoons of chard in the middle and top with 1 tablespoon of cheese; leave a 1/2-inch border around the filling. Cover each filled patty with a plain one, seal the edges, and reform into meatballs.

Place meatballs on a sheet tray; bake at 350°F for about 40 minutes or until warm in the middle when pierced with a toothpick.

Serve with orzo pasta, chopped tomatoes and olives.




Simple Swiss Chard


Recipe courtesy of Allrecipes.com

2 tablespoons extra-virgin olive oil

4 cloves garlic, minced

1 bunch Swiss chard, stalks discarded, leaves cut into wide ribbons

1/4 cup balsamic vinegar

salt and pepper to taste

Heat the olive oil on a large skillet over medium heat. Stir in the garlic and cook until tender and aromatic, about 2 minutes. Add the Swiss chard and balsamic vinegar; cook and stir until the chard is wilted and tender, about 5 minutes. Season with salt and pepper and serve.




Pasta with Swiss Chard


Recipe courtesy of Allrecipes.com

1/3 pound whole-wheat spaghetti

2 tablespoons extra-virgin olive oil

1 clove garlic, minced

1 bunch Swiss chard, chopped

1 teaspoon capers

salt and pepper to taste

1 teaspoon lemon juice, or to taste (optional)

1/4 cup grated Parmesan cheese, or to taste

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.

Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the garlic, and cook for 1 minute to soften. Add the Swiss chard. Cook and stir until the stems of the chard are tender. You can use some of the hot pasta water to help steam the chard in the covered pan.

Stir the hot spaghetti into the chard mixture along with the capers. Season to taste with salt and black pepper, and drizzle with lemon juice if desired. Sprinkle with Parmesan cheese to serve.




Creamy Swiss Chard and Butternut Squash Gratin


Thanks to Kelly Haffner from Kitchen Gone Rogue for this recipe and photo.

If you need a side dish that is sure to impress, THIS is the one! Creamy Swiss chard and butternut squash gratin. The recipe can easily be made dairy-free/vegan or gluten-free too!

1 bunch rainbow swiss chard

1 10-12 oz fresh pre-cut butternut squash (or cut up yourself)

1/2 tsp fresh or dried chopped thyme

3 Tbsp olive oil (split in half - 1 1/2 and 1 1/2 Tbsp)

salt and pepper to taste

1 shallot, chopped into small pieces (or half of small onion)

2 cloves garlic, minced

3/4 cup half and half OR to make dairy-free: full fat coconut milk or plain coconut milk creamer

1/2 cup shredded mozzarella cheese or to make dairy-free, use dairy-free mozzarella "cheese" shreds

Gratin Topping Ingredients:

1/3 cup bread crumbs (can use dairy-free and/or gluten-free bread crumbs)

1 tsp olive oil

1/4 cup shredded mozzarella cheese or to make dairy-free, use dairy-free mozzarella "cheese" shreds

Preheat oven to 425 degrees F.

Wash Swiss chard, dry and then use a sharp knife to separate the stems and leaves

Chop stems into ½-inch pieces and then rough chop the leaves; if the butternut squash is in large cubes, chop it into smaller pieces (if already small, awesome!). Toss on a cookie sheet with 1 1/2 Tbsp olive oil, the thyme + a little salt and pepper; roast in oven for 12-14 minutes (until tender and slightly brown).

While the veggies roast, heat 1 1/2 Tbsp of olive oil in a skillet and sautee the chopped shallot and minced garlic in the other 1 1/2 Tbsp of olive oil for 3-4 minutes, then add the chopped Swiss chard leaves; cook until soft with about 1/4 tsp salt and a little pepper (to your taste). Turn the burner off; add the milk/coconut milk and cheese/"cheese" and stir.

Transfer all the ingredients from the roasting pan and the skillet into a casserole dish.

Mix all the ingredients for the gratin topping in a bowl then add to the top of the casserole dish; bake for 12-14 minutes (until the sauce is bubbling and the top is a little crispy). If you’re using dairy-free “cheese” shreds, it won't get as "melty" as regular cheese, but the shreds will get soft (and tasty).





BRUSSELS SPROUTS

Rack of Lamb with Maple-Roasted Brussels Sprouts, Delicate Squash, and Pears


Recipe courtesy of American Lamb Board. 6 garlic cloves

3 tablespoons fresh rosemary leaves

2 tablespoons extra-virgin olive oil

1 rack of American lamb, frenched (1 ½ to 2 pounds)

Kosher salt and freshly ground pepper

1 medium delicata squash (about 1 pound)

12 ounces Brussels sprouts, trimmed and halved (keep any loose leaves)

2 red Anjou or Bartlett pears, halved, stemmed and cored, and each cut into 8 wedges

2 tablespoons extra-virgin olive oil

2 tablespoons maple syrup

Kosher salt and freshly ground pepper

2 handfuls fresh parsley leaves

Preheat the oven to 475°F.

For the lamb: In a mini food processor (or with a knife), finely chop the garlic, rosemary, and olive oil until the garlic is a paste and the rosemary is a mix of some finely chopped and some larger leaves. Season the lamb rack on both sides with salt and pepper, then rub with the garlic-rosemary mixture. Set aside at room temperature for about 1 hour.

For the vegetables: Halve the squash lengthwise and scoop out the seeds. Cut it into 1/2-inch-thick moon-shaped slices. Pile the squash, Brussels sprouts, and pears in the center of a large rimmed baking sheet. Drizzle with olive oil and maple syrup, and sprinkle with a few big pinches of salt and several grinds of pepper. Toss to coat evenly, and spread the mixture in a single layer on the baking sheet. Place the lamb meaty side up in the center of the pan, covering some of the vegetables and pears.

Roast until the internal temperature reaches 130 to 135˚F on an instant-read thermometer for medium-rare, 10 to 15 minutes. (The internal temperature will increase to 145˚F out of the oven.) Transfer the rack to a large platter and cover loosely with foil to rest for 10 to 15 minutes.

Roast in the upper third of the oven until the vegetables are tender and the internal temperature of the lamb reaches about 120˚F on an instant-read thermometer, 25 to 30 minutes. Switch the oven to broil and position the sheet pan so that the top of the lamb is about 4-inches from the broiler. Broil until the lamb and vegetables are nicely browned on top, 3 to 5 minutes.

Transfer the rack to a carving board, tent it with foil, and let rest for 10 minutes. Loosen the pears and vegetables from the baking pan with a spatula, scraping up any browned bits from the pan, and toss them together with the parsley. Transfer to a warmed serving platter.

Carve the rack between the rib bones and transfer to the platter, nestling it over the vegetables and pears.




Roasted Brussels Sprouts


Recipe courtesy of Allrecipes.com

1 1/2 pounds Brussels sprouts, ends trimmed and yellow leaves removed

3 tablespoons olive oil

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Preheat oven to 400 degrees F (205 degrees C).

Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.

Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.





KOHLRABI

Kohlrabi and Squash Skillet


Recipe courtesy of Allrecipes.com

4 slices smoked bacon

1/2 onion, diced

1 kohlrabi, thinly sliced

1/2 pound yellow crookneck squash, sliced

3 cloves garlic, crushed

1/2 teaspoon salt

1 teaspoon ground black pepper

Cook bacon in a large skillet over medium-high heat, turning occasionally, until beginning to crisp and release bacon drippings.

Add onion and kohlrabi to skillet; cook and stir 5 minutes. Add yellow squash, garlic, salt, and black pepper. Cook until squash has released some liquid but is not soggy, about 10 minutes. Serve immediately.





TOMATILLOS

Grilled American Loin Chop with Tomatillo Chutney


Recipe courtesy of the American Lamb Board.

8 American Lamb loin chops, 6 ounces each

1/4 cup olive oil

Coarse salt and cracked pepper to taste

1 tablespoon olive oil

12 tomatillos, husks removed and quartered

1 medium white onion, finely diced

1 Serrano chile, minced

1 tablespoon roasted garlic, chopped

1 tablespoon granulated sugar

1/4 cup chopped cilantro

Salt and pepper, to taste

Bring lamb chops to room temperature. Brush with olive oil; season liberally with salt and pepper. Grill over medium heat for approximately 4 to 5 minutes per side. Remove chops from the grill; let sit for 5 minutes.

Meanwhile, in a heavy skillet, heat olive oil over medium-high heat. When the oil begins to smoke, add tomatillos, onion, chile and garlic. Sauté while stirring frequently until vegetables are soft. Add sugar and cilantro; continue to cook until all sugar is dissolved. Season with salt and pepper.

Serve the lamb chops warm with warm chutney on top.




Marla Nelson’s Green Enchilada Sauce


6 cups tomatillos cut in half
1/2 c onion, chopped
3 cloves garlic, diced
1 jalapeno, seeded and chopped
1 Anaheim pepper, seeded and chopped
3 T cilantro, chopped
1 t cumin
1 t Mexican oregano
1 1/2 t salt
3/4 c Chicken stock
Corn oil
1/4 c lime juice
1 lime, zested
Wash and cut tomatillos in half along with the onions garlic and peppers so every thing is about the same size. Drizzle with corn oil and sauté on med high. Sprinkle with the salt until it just starts to break down a little. Add chicken stock, peppers, cilantro and cumin. Cover reduce heat to low. Simmer 10 minutes, or until soft. Add the whole mixture to a blender or food processor; blend until smooth. Add the lime juice ( vinegar works too or a combination). Ladle into hot jars. Add pinch of lime zest to each jar. Put lid on and and process for 40 minutes in water bath canner. This recipe makes 3 pints. The recipe can by quadrupled. I also add Cornabys E-Z Gel GF thickener. You can add it when you're making it, or later when you're ready to use it. Substitute canned green chiles or green peppers if you prefer a milder sauce. Green tomatoes also work. Adding this thickener will solve all your problems with too thin sauces and you don’t want to add cornstarch or flour. It’s a game changer I can tell you!





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