Entries for the 'Side Dishes' Category

Tuscan Bean Salad with Dressed Leaves and Crusty Bread

• 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

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.

Freshly grilled Shish Kabob with barley salad and horseradish dipping sauce

• 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

• 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

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). 
   
   

• 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

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.

• 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

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

• 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

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.

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.

Ham & Bleu Cheese Scalloped Potatoes

Ingredients

• 1 pkg. (2.25 lb.) Bountiful Harvest Scalloped Potatoes RFS Item 31384
  
• 32 oz. Markon First Crop Onion, strips, sauteed RFS Item 74498
  
• 24 oz. Cobblestone Market Gourmet Boneless Natural 
  Hardwood Smoked Buffet Ham
  RFS Item 49800
  
• 12 oz. Cobblestone Market Bleu Cheese Crumbles
  RFS Item 70030
  
• 4.5 quarts water, boiling
  
• 12 oz. French fried onions
  
• 4 oz. SilverBrook Grade AA Unsalted Butter
  RFS Item 73410

Directions

1. Combine the potatoes, onions, ham and 8 oz. of the bleu cheese in a 4" full steam table pan.
   
2. Add the water and butter to the potatoes, stir well to incorporate ingredients.
   
3. Cover with foil and bake in 400 F convection oven for 40 minutes.
   
4. Remove foil and sprinkle with remaining 4 oz. of bleu cheese and French fried onions over the top of the casserole, bake an additional 5 to 10 minutes.

Yield: 32 servings (8 oz. each)

• 10 lbs. Green and yellow lentils, mixture

• 5 lbs. SilverBrook® 1/2" Diced, Natural Proportion, White/Dark, 60/40 Boneless Chicken, RFS Item # 61978

• 2 lbs. Prairie Creek Packing™ Bacon slices, diced, RFS Item # 44244
• 2 lbs. Markon® Onions, finely diced, RFS Item # 77112
• 1 lb. Markon Red peppers, medium diced, RFS Item # 19350
• 1 lb. Markon Yellow pepper, medium diced
• 1/2 c. Culinary Secrets® Thyme, RFS Item # 31720
• 1/2 c. Culinary Secrets Oregano, RFS Item #24374
• 2 c. Markon Parsley, RFS Item # 78172
• 2 c. Laurent du Clos Red wine vinegar, RFS Item # K5298
• 1 lb. Katy’s Kitchen™ Chicken Base, RFS Item # 22342
• 7 gal. Water
• 2 tsp. Culinary Secrets Cayenne pepper, RFS Item #10508
• 1 cup Markon Chopped parsley, RFS Item # 78172

Directions:

Chorizo Cheese Bread

1 serving

Ingredients

• 1 Tbsp.  San Pablo Salsa, thick & chunky, mild RFS Item # 49740
• 1/8 tsp.  Culinary Secrets Garlic, minced RFS Item # 25116
• 1 half  Brickfire Bakery Ciabatta Rolls RFS Item # 17748
• 1 oz.  Villa Frizzoni Pork Pizza Topping w/Chorizo Seasonings, RFS Item # 13685
• 1 Tbsp.  Black olives, sliced, drained
• 1 oz.  Cobblestone Market Monterey Jack cheese, shredded, RFS Item # 70798

Directions

1. Mix salsa and garlic together in a bowl; spread over bread surface. Evenly sprinkle chorizo topping, black olives and cheese over salsa.
2. Place in preheated 400° F conventional or pizza oven and bake 8-10 minutes or until crust is golden and cheese is bubbly and beginning to brown.

May substitute bread currently used for garlic toast or cheese bread for Ciabatta bread.

Wisconsin Three-Cheese & Artichoke Potstickers
w/Roasted Tomato Salad & Stravecchio Crema
by Chef Rhys Lewis

Ingredients

Potstickers

12 baby artichokes (canned may be substituted)
1/4 cup olive oil
6 cloves garlic, peeled and chopped
6 shallots, peeled and chopped
1 qt. chicken stock
1 lemon, squeezed
4 sprigs fresh thyme
salt and pepper, to taste
1 c. Wisconsin Aged Provolone Cheese
1 c. Wisconsin Parmesan Cheese, shredded
1 c. Wisconsin Asiago Cheese, shredded
2 Tbsp. whole grain mustard
48 wonton wrappers
1/2 c. water

Roasted Tomato Salad

8 plum tomatoes, sliced
12 crimini mushrooms, quartered
6 Tbsp. extra virgin olive oil
2 cloves garlic, chopped
2 tsp. fresh rosemary, chopped
salt and pepper, to taste

Wisconsin Stravecchio Crema

1 c. heavy cream
1 c. Wisconsin Stravecchio Parmesan Cheese, grated

Directions

Potstickers

1. For fresh baby artichokes, trim outer leaves and cut 1/4 to 1/2 inch off the top of the artichokes. Heat olive oil in saucepot; add garlic and shallots and saute until translucent. Add artichokes, chicken stock, lemon juice and thyme. Season with salt and pepper, to taste. Simmer until artichokes are tender, approximately 20 minutes.
2. Remove artichokes from cooking liquid and allow to cool; chop into small pieces. *If using canned artichokes, simply drain and chop into small pieces.
3. In a mixing bowl, combine Wisconsin Provolone, Parmesan and Asiago Cheeses with the mustard and chopped artichokes; blend well.
4. Place a small amount of cheese-artichoke mixture in the center of each wonton skim. Moisten the edges of wonton skin with water and seal tightly with your fingers. (The wontons may be stored on wax paper lightly dusted with cornstarch and refrigerated until ready to cook).
5. Add a small amount of olive oil to a preheated saute pan. Add wontons, a few at a time, and brown on both sides. Add 1/2 cup water to the pan and quickly cover to allow the wontons to steam through. Repeat this process until all wontons are first browned, then steamed; reserve and keep warm.

Roasted Tomato Salad

1. Preheat oven to 350 F.
2. Toss the plum tomatoes and crimini mushrooms in olive oil; season with garlic, rosemary, salt and pepper.
3. Arrange in a single layer on a sheet pan and roast until tender, approximately 10 minutes.
4. Remove from sheet pan and reserve until ready to serve. Cut tomatoes and mushrooms into quarters and then in half.

Wisconsin Stravecchio Crema

1. Pour the heavy cream into a saucepot and bring to a simmer. Slowly stir in the Wisconsin Stravecchio Parmesan cheese until melted and fully incorporated. Reserve and keep warm until ready to serve.

To Serve

Pour a small amount of the Stravecchio Crema in the center of a plate. Arrange four wontons on the sauce and garnish with a small amount of warm Roasted Tomato Salad.

Yield: 12 Servings

Photo & Recipe from Wisconsin Milk Marketing Board

Turkey Sausage and Wild Rice Dressing

Ingredients

12 slices turkey bacon, cut into 1-inch slices
1/2 c. unsalted butter
3 c. sweet onion, chopped
3 c. celery, chopped
1-1/2 lb. button mushrooms, cleaned and sliced
12 oz. wild rice, cooked and cooled
6 c. dry bread crumbs
1-1/2 lb. turkey sausage, cooked and drained
1 Tbsp. dried oregano leaves
1-1/2 tsp. dried sage leaves
salt and fresh ground black pepper to taste

Directions

1. Over medium heat, saute bacon until almost crisp. Remove and reserve.
2. Melt butter and add onion, celery and mushrooms; continue cooking until vegetables are crisp.
3. Combine bacon, vegetables cooked wild rice, bread crumbs, cooked sausage and herbs. Gently mix well. Season to taste.
4. Spoon dressing into lightly greased 12 x 20 x 2-inch pan.
5. Bake, covered, at 325 F for 60-70 minutes or until internal temperature reaches 165 F.

Nutrition Facts:
Calories 250, Calories from Fat 90, Fat 10g, Cholesterol 45mg, Sodium 630mg, Carbohydrates 26g, Fiber 2g.

Photo and Recipe Courtesy of The National Turkey Federation