Cranberry Catalina Turkey

Servings: 5

Ingredients

• 2 lbs. Cobblestone Market oven ready boneless turkey breast roast, 42340
• 1/3 Cup sweet and spicy French dressing, D5644
• 1/3 Cup Bountiful Harvest whole berry cranberry sauce, 10770
• 1 Tablespoon dried onion soup mix, 21244
   

Preparation method

1. Heat oven to 350°F. Place turkey in a shallow roasting pan.
2. In a small bowl, combine dressing, cranberry sauce and soup mix. Mix well.
3. Spoon half of sauce mixture over turkey. Cover tightly with foil. Bake 25 minutes. Remove foil.
4. Spoon remaining sauce over turkey. Cover. Bake 20 to 25 minutes longer.
5. Slice turkey. Serve with sauce.

Tilapia with Cucumber Radish Relish

Servings: 4

Ingredients

• 2/3 cup chopped, seeded Markon cucumber, RFS # 78156
• 1/2 cup chopped radishes, RFS # 78025
• 1 teaspoon vegetable oil, RFS # A3640
• 2 tablespoons tarragon vinegar
• 1/4 teaspoon dried tarragon leaves, minced RFS # 24172
• pinch of sugar, RFS # 27204
• 1/8 teaspoon Culinary Secrets sea salt, RFS # 29346
• 4–6 oz. Hidden Bay tilapia fillets, RFS # 20578
• 2 tablespoons Chef Mark margarine, RFS # 71068
•  

Preparation method

1. Combine the first seven ingredients in a small bowl; mix well. Let stand at room temperature while preparing fish.
2. Sauté tilapia in margarine in a large skillet over medium heat for 2 to 3 minutes on each side or until fish just begins to flake easily when tested with a fork.
3. Transfer to serving plates. Spoon cucumber mixture over each serving.

Tuscan Bean Salad with Dressed Leaves and Crusty Bread

Serving 8

Ingredients

• 1/4 c - red wine vinegar
• 3 tbsp - lime juice
• 2 - Markon garlic cloves, RFS item 78470 - minced to a paste with the sea salt
• 1/2 c - Villa Frizzoni 75/25 Blend Canola and Extra Virgin Olive Oil, RFS item 33388
• 1/2 medium - Markon onion (red), RFS item 79294 - peeled and julienned
• 1 c - butter beans – cooked
• 1 c - great northern beans – cooked
• 1 c - San Pablo pinto beans, RFS item E4836 – cooked
• 1 c - corn
• 2 large -Markon tomatoes RFS item 78204 - small diced
• 1/4 c - Markon cilantro leaves, RFS item 78014 - finely chopped
• 1/4 c - Markon parsley (flat leaf), RFS item 78172 - finely chopped
• 1 pinch - Culinary Secrets sea salt, RFS item 29346 - to taste
• 1 pinch - Culinary Secrets pepper, RFS item 24108 - to taste
• 1 pinch - red chile flakes (ground) - to taste
• Markon Spring Mix Salad blends, RFS item C0246 - as desired
• Brickfire Bakery Vienna rolls, RFS item 63428 – as desired

Directions

1. Combine the vinegar, lime juice and garlic; whisk in the oil to emulsify.
2. Add the remaining ingredients in order and toss.
3. Season to taste and serve at room temperature.
4. Add spring mix and bread to each plate as desired.

Sloppy Joes

Yield: 14 Sandwiches

Ingredients

• 2 Pounds Prairie Creek Packing Lean Ground Beef, RFS#39598 
• 1 Large Chopped, Markon Onion ,RFS #74498
• 1 Medium Chopped, Markon Red Bell Pepper,RFS #99598
• 1 Medium Chopped,Markon Green Bell Pepper,RFS#79684
• Culinary Secrets All Purpose Salt Seasoning, RFS#26278 , to taste
• Culinary Secrets ground black pepper, RFS#24108, to taste
• 16 Ounces San Pablo Medium Thick and Chunky Salsa, RFS#49754
• 1 (14.5 ounce) Can Diced Tomatoes with Basil, Garlic & Oregano
• 1 (20 ounce) Bottle Chef Mark Fancy Tomato Ketchup, RFS#12040
• 6 Ounces Bountiful Harvest Fancy Tomato Paste, RFS#12054
• 14 Brickfire Bakery Kaiser Rolls, RFS#65462

Preparation
 

1. In a large skillet brown ground round, onion, red pepper, green bell pepper and carrots. Cook until vegetables are crisp tender and meat is browned. Place in colander and rinse with warm water to remove excess fat.
2. Return to skillet and add salt, black pepper, salsa, Diced Tomatoes with Basil,Garlic & Oregano, ketchup and Tomato Paste . Simmer for 2 hours. Serve on a toasted hamburger bun.

Freshly grilled Shish Kabob with barley salad and horseradish dipping sauce

Pepper Garlic Beef & Pork Kabobs
Yield: 4 servings
Marinade Ingredients:

• 1/4 cup Silverbrook whipped sweet cream butter, salted RFS Item #71102 or Silverbrook sweet cream blend with margarine RFS Item #71074
• 1/3 cup lemon juice
• 1 tablespoon sugar
• 1 Teaspoon Culinary Secrets Dried Tyme, RFS Item 31720
• 3/4 teaspoon Culinary Secrets All Purpose Salt Seasoning, RFS#26278
• 1/4 Teaspoon Culinary Secrets Dried Oregano, Ground, RFS Item 24102
• 1/4 teaspoon Culinary Secrets ground black pepper, RFS# 24108
• 2 tablespoons Markon Yellow Medium Onion, RFS Item 78338, finely chopped
• 1/2 Teaspoon Markon Fresh Garlic, RFS Item 78470 ,Finely Chopped
• 1 teaspoon hot pepper sauce

Kabobs Ingredients:

• 1 pound sirloin steak, cut into 24 (1-inch) pieces
• 8 Markon Small Button Mushrooms , RFS Item E4770
• 8 Markon, Flavor Pack Fresh Cherry Tomatoes , RFS Item 67164
• 1 Markon Small Green Bell Pepper, RFS Item C9134 or Markon Choice Red Bell Pepper, RFS Item 99598, cut into 8 pieces
• 1 Markon Baby Zucchini, RFS Item B1236 cut into 8 pieces
• 1 Markon Yellow Medium Onion, RFS Item 78338 cut into 8 wedges

Directions:

1. Heat gas grill on medium or charcoal grill until coals are ash white.
2. Combine all marinade ingredients in 2-quart saucepan.
3. Cook over medium heat, stirring occasionally, until butter melts and mixture comes to a full boil.
4. Remove from heat; let cool 5 minutes.
5. Reserve 2 tablespoons marinade; set aside.
6. Stir sirloin pieces into marinade in saucepan; marinate 15 minutes. Remove sirloin pieces from marinade; discard saucepan marinade.
7. To assemble kabobs, alternately thread sirloin pieces and vegetables onto skewers. Place kabobs onto grill.
8. Grill, turning and brushing occasionally with reserved marinade, until sirloin reaches at least 145°F. or desired doneness (10 to 15 minutes).

Barley Salad
Yield: 4 to 6 servings
Ingredients:

• 3 tablespoons freshly squeezed orange juice
• Kosher salt
• 2 Tablespoons Villa Frizzoni 75/25 Blend Canola and Extra Virgin Olive Oil, RFS Item #33388
• 3 1/2 to 4 cups cooked and cooled barley
• 1 small head fennel, julienned
• 1/4 Cup Katy’s Kitchen Pine Nuts, RFS Item 23078, toasted
• 1/2 cup grated Villa Frizzoni Parmesan cheese, RFS Item 70076
• 1/2 cup Prairie Creek Bacon Slices, RFS item 48314, cooked and crumbled approximately 4 slices
• 2 tablespoons Markon washed and trimmed fresh parsley, chopped ,RFS item 78172
• Culinary Secrets ground black pepper, RFS# 24108

Directions:

1. In a small bowl, whisk together the orange juice and a pinch of kosher salt. Add the olive oil and whisk to combine. Set aside.
2. Combine the barley, fennel, pine nuts, Parmesan, bacon and parsley in a large mixing bowl. Add the dressing and stir to combine. Season, to taste, with the salt and pepper. Serve immediately or allow to sit in the refrigerator for up to 1 hour.

Horseradish Dipping Sauce
Ingredients:

• 2 Cups Cobblestone Sour Cream, RFS Item R6508
• 1/4 Cup Katy’s Kitchen Fully Prepared Horseradish, RFS Item 85628, or to taste
• 1 teaspoon lemon juice
• Culinary Secrets All Purpose Salt Seasoning, RFS#26278 to taste
• 1 Pinch Culinary Secrets Paprika, RFS Item 24188
• 1 Pinch Culinary Secrets Garlic Salt, RFS Item 28594
• 1/4 Teaspoon Dried Culinary Secrets Minced Onion, RFS Item 24542

Directions:

1. In a medium bowl, stir together the sour cream, horseradish and lemon juice. Season with salt, paprika, garlic salt and minced onion.
2. Mix and then chill for about 20 minutes to let the flavors blend before you start dipping.

 Cheesy Ham and Broccoli Casserole

Ingredients:

• 1lb. Villa Frizzoni Elbow Macaroni, RFS Item # 24086
• 1 lb. Cobblestone Market Cooked Ham, RFS Item # 41040
• 16 oz. Bountiful Harvest frozen broccoli florets, RFS Item # 61174
• 22 oz. Bountiful Harvest canned chopped tomatoes, drained , RFS Item # 12078
• 1/2 bunch Markon Green Onions, Iceless Clean and Refrigerated, RFS Item # 76206, chopped
• 1/2 cup milk
• 1/4 cup half and half or heavy cream
• 5 tablespoons Silverbrook whipped sweet cream butter, salted, RFS Item #71102
• Approximately 1/2 cup Trifoglio Fresh Mozzarella Log, RFS Item # 82496
• Approximately 1/4 cup Villa Frizzoni Grated Parmesan Cheese , RFS Item # 70076
• 2 tbsp prepared yellow mustard or Dijon mustard
• Salt and pepper to taste
• 1 cup Katy’s Kitchen Medium Bread Crumbs, RFS Item # 27338

Method:

1. Preheat oven to 350 degrees.
2. Boil macaroni according to package directions, but just until almost finished cooking. (Very al dente.)
3. If using a pasta pot: Drain noodles and set aside in a large bowl, but do not rinse. Add broccoli florets to the basket and blanch in pasta water for approximately 2 minutes. Rinse under cold running water and drain well.
4. If using a colander:Place broccoli florets in a large heat-proof bowl or pot. Place colander over broccoli and drain water onto the broccoli. Allow to sit in hot water for 2 minutes, then drain and rinse under cold water. Allow to drain in a second colander or on a clean dish towel.
5. In the same pot you made the pasta in, add heavy cream or half and half and butter, stir to combine. Stir in mozzarella 1/2 teaspoon at a time, waiting until the last addition is completely incorporated before continuing.
6. Add macaroni, ham, broccoli, green onions, tomatoes, Parmesan, mustard and salt and pepper. Stir until everything is well coated in the cheese mixture. Pour into a large casserole or jelly roll pan. Top with breadcrumbs and bake at 350 degrees for 20 minutes, or until bread crumbs begin to brown and mixture is bubbly.
7. Remove from heat and allow to rest uncovered for 15 to 20 minutes.

Chipotle Rubbed Cod Tail Torta

Yield: Approximately 10 portions

Ingredients

• 10 – 4-5 oz. Hidden Bay Wild Caught North Atlantic Barents Sea Cod Tails, RFS#50686
• 1 can Chipotle en Adobo
• 3 Brickfire Bakery French baguettes, RFS#17804, cut into 10- 6" pieces
• 1 tsp Culinary Secrets cumin seed, RFS#24318
• 1⁄2 cup Villa Frizzoni 75/25 blend Canola and Extra Virgin Olive Oil, RFS #33388
• 5 ripe Markon avocado, RFS# E7442
• 1 tbsp frozen orange juice concentrate
• 20 Ripe Markon Tomato slices, RFS# 78204
• 1 tbsp Honey
• 1⁄4 cup Markon washed and trimmed cilantro, RFS# 78014, chopped
• Culinary Secrets All Purpose Salt Seasoning, RFS#26278 to taste
• Culinary Secrets ground black pepper, RFS# 24108
• 20 slices Cobblestone Market 0.8 oz. slices Monterrey Jack Cheese, RFS# 70232

Directions

1. Remove chipotle peppers from can and rinse to remove most residual adobo.
2. Place in blender and pulse until peppers have lost their shape. Add cumin, oil,
3. orange juice concentrate and honey and blend until well incorporated. Divide into two air-tight containers and set aside.
4. Place Cod tails on lined sheet pan and brush with blended mixture from first container. Cook as directed or until Cod reaches internal temperature of 160° degrees.
5. Remove from oven and baste with mixture form second container and let rest for 2 minutes. Build Tortas by placing avocado on bottom bun, then layer with Cod tail, tomato, cheese and top bun.
6. Place Tortas in sandwich press and toast.
7. Serve with chips and salsa or Latin style slaw.

 Penne with Shrimp & Asparagus in a Cream Sauce

Servings: 4
Ingredients

• 15 oz. — Villa Frizzoni Alfredo Sauce, RFS Item # 27028
• 1/4 lb — Markon Asparagus, chopped (approx. 8 stalks chopped 2-3inches long), RFS Item # 78990
• 24 — Hidden Bay uncooked Shrimp, 41-50 count, RFS Item # 54192
• 1/2 Lb — Villa Frizzoni Penne Rigate, RFS Item # 25728
• 1/3 — Red bell pepper, julienne sliced
• 1/3 — Yellow bell pepper, julienne sliced
• 4 oz. — Fresh sliced mushrooms (baby browns)
• 1/2 Tbsp. — Culinary Secrets Cayenne Pepper, RFS Item # 10508
• Creole Seasoning
• salt to taste
• pepper to taste
   

Directions

1. Julienne slice red bell peppers and yellow bell peppers. Sauté in skillet until it begins to soften
2. Add fresh sliced Mushrooms and sauté for an additional 3-5 mins. Then remove from heat.
3. Blanch chopped asparagus for approx 5 mins, or until stalks are tender. Throw in pepper and mushroom pan to rest.
4. Season Shrimp with Creole Seasoning and Sauté in another skillet. Then remove from heat.
5. Add Alfredo sauce, cayenne, salt and pepper to the bell pepper and mushroom mix and bring to just under a few bubbles. Reduce heat to low and add shrimp.
6. Cook Penne, drain.
7. Toss everything together.

Turkey & Smoked Cheddar Croquettes with Smoked Tomato Sauce

Ingredients

Croquettes

• 1/2 lb. SilverBrook Unsalted Grade AA Butter RFS Item 73410
• 1/2 c. bacon grease
• 1 lb. ground turkey
• 1-1/2 c. all-purpose flour
• 1/2 c. Markon Ready Set Serve 1/4" Diced Yellow Onions RFS Item 79828
• 8 cloves fresh garlic
• 1 qt. half and half cream
• 1 tsp. fresh thyme, chopped
• 1 tsp. Culinary Secrets Crushed Red Pepper Flakes RFS Item 24018
• 1/8 tsp. freshly grated nutmeg
• 2 c. smoked cheddar cheese, grated
• 1 c. minced scallions
• 2 c. all-purpose flour
• 12 large eggs, beaten
• 2 Tbsp. cold water
• 4 c. Japanese Panko bread crumbs
• salt and pepper to taste

Tomato Sauce

• 12 medium very ripe red tomatoes
• 2 small yellow onions
• 2 Tbsp. Bountiful Harvest 24% Fancy Tomato Paste RFS Item 12054
• 2 lemons, juiced
• 4 Tbsp. extra virgin olive oil
• 1 tsp. Culinary Secrets Crushed Red Pepper Flakes RFS Item 24018

Directions

Croquettes

1. Melt butter and bacon grease together in large skillet. Cook ground turkey until lightly browned. Whisk in 1-1/2 cups of flour to make a roux. Cook for 3-4 minutes, continually stirring.
2. Stir in onion and garlic. Reduce heat and slowly stir in half and half. Cook until thickened. The mixture should be very thick at this point.
3. Fold in seasonings, cheese, scallions, and salt and pepper to taste. Cover and let cool in the refrigerator until completely set.
4. After turkey mixture is set, mix remaining 2 cups of flour with salt and pepper to taste.
5. In a separate bowl, combine beaten eggs, 2 Tbsp. cold water and salt and pepper to taste.
6. In a third bowl, combine Japanese bread crumbs with salt and pepper to taste.
7. Scoop out a small ball of the turkey mixture and roll into desired shape. Dip the ball in the flour mixture, then the egg wash and finally the breadcrumbs.
8. Deep fry at 365 F until the internal temperature reaches 165 F and are lightly golden.

Tomato Sauce

1. Smoke tomatoes and onions over hickory and mesquite wood. 
2. Puree tomatoes and onions in blender with basil, tomato paste and lemon juice.
3. Once pureed, slowly stream in the extra virgin olive oil.
4. Strain through a course strainer and add the crushed red pepper.
5. Season to taste with salt, pepper and lemon juice if needed.

To Serve

1. Serve 4 small croquettes per portion. Spoon the Smoked Tomato Sauce in the center of the plate and stack the croquettes in a pyramid atop the sauce.
    

Chocolate-Vanilla Swirl Cheesecake

Makes: 16 servings

Ingredients

• 20 OREO Cookies, crushed (about 2 cups)
• 3 Tbsp. SilverBrook Sweet Cream Salted butter, melted, RFS Item # 73400
• 32 oz. or 4 cups Cobblestone Market Cream Cheese, softened, RFS Item # 70082
• 1 cup Sugar
• 1 tsp. Culinary Secrets Vanilla, RFS Item # 23347
• 1 cup SilverBrook Sour Cream, RFS Item # 71811
• 4 Eggs
• 6 squares Semi-Sweet Chocolate, melted, cooled

Directions

1. Pre-Heat oven to 325°F.
2. Mix the crushed cookie crumbs and butter; press onto bottom of foil-lined 13x9-inch pan. Bake 10 min.
3. Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing after each just until blended.
4. Reserve 1 cup plain batter to use for the swirl. Stir chocolate into remaining batter; pour over crust. Top with spoonfuls of reserved plain batter.
5. Swirl the batters with knife. Bake 40 min. or until center is almost set. Cool.

Refrigerate 4 hours.