Category: Recipe

30 Oct 2020
Recipe Jen Langdon 0 comment

Fresh Spinach and Cheese Baked Pasta Filling

Fresh Spinach and Cheese Baked Pasta Filling

This filling can be used in any baked pasta – try it layered in lasagna, or stuffed into shells or manicotti. The fresh spinach adds delicious flavor you won’t find from frozen spinach.

 

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Course Main Course

Ingredients
  

  • 4 Tbsp Butter
  • 1/2 lb Onions, diced
  • 1.5 lb Fresh spinach
  • 2 Eggs
  • 1/2 tsp Sea salt
  • Freshly ground black pepper, to taste
  • 24 oz Whole milk ricotta
  • 16 oz Shredded mozzarella cheese, divided
  • 6 oz Shredded parmesan cheese, divided

Instructions
 

  • Melt the butter in a large skillet over medium heat. Add the onion and cook until starting to caramelize. Meanwhile, wash and roughly chop the spinach. Add spinach to the skillet a few handfuls at a time, stirring frequently. Cook until the water from the spinach has evaporated and the mixture is thick. Set mixture aside to cool.
  • Scramble the eggs in a large bowl with salt and pepper. Add ricotta, 12oz of mozzarella and 4oz of parmesan to the eggs, stirring to combine. Add cooled spinach mixture and mix thoroughly. Reserve remaining cheese to top the baking dish once your pasta is assembled.
  • Your filling is now complete - use in any lasagna, stuffed shells, or manicotti.
  • If you’re making stuffed shells, boil pasta according to package directions, undercooking by a few minutes. Drain pasta and stuff with the cheese mixture. Cover the bottom of your baking dish with tomato sauce and arrange the stuffed shells in the dish. Spoon remaining sauce over the shells and top with reserved shredded cheeses. Bake at 350º for 30-45 minutes, or until bubbly and the cheese starts to brown.
Keyword Pasta, Pasta Sauce, Spinach
07 Oct 2020
Recipe Jen Langdon 0 comment

Delicata Spinach Salad

Delicata Spinach Salad

Delicata squash are robustly flavorful and a breeze to prepare, since there’s no peeling needed! Simply slice and saute or bake till tender. They’re a great pair to a hearty green salad using spinach, arugula or kale.

 

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Course Salad

Ingredients
  

  • 1/2 lb Spinach kale or arugula would also suit this recipe
  • 2 Delicata squash
  • 2 Tbsp Butter, melted
  • Salt and freshly ground black pepper, to taste
  • Your favorite salad dressing

Instructions
 

  • Slice the stem and blossom ends off the squash. Slice squash into ½” rings. Using a spoon, scoop out and discard the seeds from each ring.
  • Dip each squash ring in the melted butter, and season with salt and freshly ground black pepper. Saute squash in a skillet over medium heat or bake at 350º until the squash is tender and starting to brown.
  • Dress spinach with your favorite salad dressing. Top with the squash rings.
04 Sep 2020
Recipe Jen Langdon 0 comment

Smoked Turkey Drumsticks

Smoked Turkey Drumsticks

Our Livestock Manager Jonathan Gabis shares his recipe for smoked turkey drumsticks – make a statement at your next get-together by serving these delicious, meaty drums. The brine and rub recipes are perfect for any poultry, just scale it up or down for smoked chicken wings, whole chickens, or a whole turkey!

 

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Ingredients
  

  • 2 packages turkey drumsticks 6 pieces

For the Brine

  • 1 cup white sugar
  • 1 cup Diamond Crystal kosher salt (more readily dissolves in than other salts)

For the Rub (enough for 6 turkey drums or 4lb of chicken wings)

  • 2 Tbsp brown sugar
  • 4 tsp smoked paprika
  • 3 tsp kosher salt
  • 2 tsp onion powder
  • 2 tsp dried oregano
  • 2 tsp garlic powder
  • 1 tsp dried thyme
  • 1 tsp freshly ground black pepper
  • 1 tsp cayenne pepper optional

Instructions
 

  • Make the brine. Bring 1 gallon of water to boil, add salt and sugar.  Stir until dissolved. Allow to cool. This brine recipe may be scaled up or down depending on how much brine is needed to fully submerge the meat you are preparing.
  • Place meat in a food-grade container large enough to allow the meat to be fully submerged in brine (a food-grade plastic bucket works well). Pour cooled brine over meat, cover, and refrigerate. If you don’t have a container large enough, you can use a cooler with ice, keeping in mind the volume of ice being used and holding back this amount of water from the brine recipe. Ensure meat is always fully submerged and kept at or below 40º for the duration of brining.
  • Note: You can use this simple brine for all poultry, adjusting brine time depending on the cuts you are using. Brining for too long could negatively impact the texture of the meat. Whole chickens brine for 8 hours, chicken drums or wings 2-3 hours, turkey drums 4-5 hours, whole turkey 24 hours.
  • Combine rub ingredients together. After brine is complete, remove meat from brine and rinse with cold water. Transfer meat to a large container and sprinkle rub over meat. Hand toss until evenly coated.
  • Smoke meat at 225º-275º with hickory and apple woods or until internal temp 165º-180º. Turkey drums will take 2-3 hours.
  • After smoking, grill at medium-high heat for 5-10 minutes to crisp up skin if desired.
Keyword Turkey
17 Aug 2020
Recipe Jen Langdon 0 comment

Grilled Turkey Burgers

Grilled Turkey Burgers

Our pasture-raised ground turkey is the perfect start to a juicy, meaty burger. These instructions are for grilling, but burgers can also be cooked on the stovetop in a skillet, or baked in the oven. Top with our spicy microgreens for a bit of crunchy zip!

 

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Course Main Course

Ingredients
  

  • 1 pound Ground Turkey
  • 1/2 cup Unseasoned breadcrumbs
  • 2 tsp Worcestershire sauce
  • 2 cloves Garlic, minced
  • 1/4 cup Sweet onion, minced
  • 1 egg
  • 1/2 tsp Salt
  • 1/2 tsp Black pepper

Instructions
 

  • Gently combine all ingredients in a large bowl.
  • Divide mixture into your desired number of burgers (we like 4 burgers per pound of turkey) and gently form into patties. Shape them a little thinner and larger than you want your final burgers to be, they will shrink a little on the grill.
  • Grill over medium heat until turkey is thoroughly cooked. Cooking times will vary based on your grill, but 5 minutes per side is a good starting point.
  • Serve on toasted buns with microgreens, tomato, and your favorite condiments!
Keyword Burger, Turkey
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