I like the one with the sweet onion dressing; discard the Parmesan and edamame to use on another salad!
Or your favorite mixed greens/romaine lettuce
1/4 cup dried cranberries
1/4 cup shelled pistachios
2 ounces of goats cheese
1/2 apple chopped
2 cups butternut squash
If you don’t use the Fresh Express salad mix, use a sweet onion or poppyseed dressing of your choice.
Heat a cast iron pan and add a fat of choice. Dust the chops on both sides with paprika, salt and pepper. Pan sear approx 4 mins per side depending on thickness. Cover for a few minutes to make sure they are fully cooked. Take out and rest then chop up into bite-size pieces.
Cut the butternut squash into cubes. Dust with cinnamon, add salt and pepper, and coat with olive oil. Roast at 400 degrees for about 25 minutes, or until tender.
Assemble the rest of the salad and toss it with the dressing. Divide into bowls and top with the chopped pork.
Add the olive oil to a skillet, and once hot, add the grated carrot, celery, and onion and cook for a couple of minutes until starting to soften. Do not let it get too brown. Add the ground sausage and cook with the veggies until browned. Add the garlic, fennel seeds, vinegar, and can of tomatoes and stir to combine.
Let cook on medium low for at least 15-20 minutes.
Boil the pasta water and add the penne. Save about 1 cup of the pasta water to add to the sauce before draining the penne. Toss the penne in the sauce, and add up to 1 cup of the water until you get the desired consistency.
We love breaking out the Cast Iron Skillet when it’s cold outside. One of our favorite recipes is our Rosemary Pork Tenderloin Medallions.
1 pork tenderloin whole
2-3 stalks of fresh rosemary
2 tsp coarse salt
1/2 cup red wine of your choosing
Take the leaves off the rosemary and on a large cutting board sprinkle the rosemary with the salt and with a large knife chop until the salt and rosemary are well combined and the rosemary is chopped very small. Take the pork tenderloin and roll in in the salt/rosemary mixture until completely covered.
Place on a plate and set in the fridge for at least 30 mins and up to 4 hours. This will dry marinade the pork. When you are ready to cook it, take it out of the fridge and slice into 3/4 inch medallions. Heat a cast iron or large pan of your choosing until hot and add a little olive oil to coat the bottom. Add the medallions to the pan making sure not to crowd them. (You may need a couple of rounds of this if you pan is small). Let the pork sear untouched for a couple of minutes and then flip them over and do the same on the other side. You should have nice color and the rosemary should smell amazing!!!
Once all of the pork is browned on both sides add it all back to the pan and take the red wine and pour it into the hot pan. Swish the pan and medallions around so they all get into the wine and let the pork cook in the wine for a few minutes. There will not be a lot of sauce as the pork will soak up the wine. Add more wine if needed so that the meat cooks in some liquid. It all depends on the size of the tenderloin.
Take out the medallions and serve with your favorite sides. This meal takes so little effort, has just 4 ingredients, and cooks in minutes! It is a keeper for sure!!
Meatballs (mix in a large bowl until well Combined)- makes a lot!! But you will be glad cause leftovers rock.
1 pound ground beef
1 pound hot sausage
4 Tablespoons sherry or sweet wine
2 Tablespoons soy sauce
1/3 cup brown sugar
3 cloves garlic minced
2 Teaspoon Ginger (fresh out of the tube, or dried)
1 Cup Panko Breadcrumbs
Bunch green onions chopped
Sauce (whisk together)
1/3 cup brown sugar
1/2 cup soy sauce
1/2-1 cup water
4 cloves garlic minced
2 tablespoons ginger grated
1 tsp cornstarch
2 tsp water
Form the meatball mixture into healthy tablespoon size balls and after heating up a little oil brown them in batches. About 4 mins each batch turning them often. Place the well browned meatballs off to the side while you make the rest. Then add them all back into the pan and pour in the whisked sauce ingredients. Let the meatballs finish cooking in the sauce. This will take about 15 mins. You want the sauce to thicken also once the balls are cooked so make the cornstarch and water slurry and add to the pan. Stir well to coat all the meatballs. To serve add chopped green onion for color and sprinkle with sesame seeds if you like! The sauce is rich so serve the meatballs over cooked plain basmati or jasmine rice and a side of your favorite veggies. (we love steamed broccoli)
Combining beef and pork from Century Farm Meat makes these meatballs irresistible!
1 pound Century Farm ground beef
1 pound century Farm ground pork
1 tsp ground ginger
1 tablespoon purred garlic or 1 tsp ground
2 tablespoons soy sauce
1/2 tsp siracha sauce
1/2 cup Panko or breadcrumbs
1 large head of broccoli cut into florets
1 jar of your favorite teriyaki sauce
Cooked rice for serving
Mix all of the above ingredients (except for the broccoli and sauce) until well combined.
Line a sheet pan with foil and preheat the oven to 400
Using your hands pinch off the meat mixture and make small meatballs and place on the foil lined cookie sheet.
They should all fit on one pan.
Bake in the oven until starting to brown a little and are no longer pink. About 15 mins
In a deep pan sauté an onion in a little olive oil until clear then add in the meatballs and a jar of your favorite teriyaki sauce. Let simmer for about 20 mins stirring occasionally to make sure all the meatballs get sauce.
Meanwhile place broccoli florets in the microwave for about 3-4 mins until bright green, then toss with the meatballs and sauce just before serving.
Serve the teriyaki meatballs and broccoli on top of your favorite cooked rice.