Ingredients: 

4 ct Fresh Bnls/sknls Chicken Breasts
2 tbsp olive oil, divided
½ cup shallots, chopped
3 cloves garlic, minced
1 can (8 oz) tomato sauce
2 tbsp reduced sodium soy sauce
2 tbsp fresh lemon juice
¼ cup water
1 bay leaf
2 tsp chili powder
2 tsp dried oregano
¼ tsp black pepper

Directions: 

  1. Heat 1 tablespoon oil in a large skillet over medium heat. Add fresh Boneless Skinless Chicken Breasts; cook 3 minutes on each side until lightly browned. Remove and set aside.
  2.  Add remaining oil, shallots and garlic to pan; cook 1 minute to soften. Stir in tomato sauce, soy sauce, lemon juice, water and bay leaf.
  3. Bring to a boil; reduce heat to medium-low. Stir in chili powder, oregano and pepper. Add chicken; cover and cook 12-15 minutes, turning occasionally or until chicken is fully cooked (thermometer inserted in the thickest part of the breast registers 170°F).
  4. Serve chicken over rice, if desired.

Yield: 4 servings

Ingredients: 

6 large red or yellow onions, peeled and thinly sliced root to stem
Olive oil
1/4 teaspoon of sugar
2 cloves garlic, minced
8 cups of beef stock, chicken stock, or a combination of the two
1/2 cup of dry vermouth or dry white wine
1 bay leaf
1/4 teaspoon of dry thyme
Salt and pepper
8 slices of toasted French bread
1 1/2 cups of grated Swiss Gruyere with a little grated Parmesan cheese

Directions: 

  1. In a large saucepan, sauté the onions in the olive oil on medium high heat until well browned, but not burned, about 30-40 minutes (or longer). Add the sugar about 10 minutes into the process to help with the carmelization.
  2. Add garlic and sauté for 1 minute. Add the stock, vermouth or wine, bay leaf, and thyme. Cover partially and simmer until the flavors are well blended, about 30 minutes. Season to taste with salt and pepper. Discard the bay leaf.
  3. To serve you can either use individual oven-proof soup bowls or one large casserole dish. Ladle the soup into the bowls or casserole dish. Cover with the toast and sprinkle with cheese. Put into the broiler for 10 minutes at 350 degrees F, or until the cheese bubbles and is slightly browned. Serve immediately.

Ingredients:

6 egg yolks
3 tablespoons sugar
1 pound mascarpone cheese
1 1/2 cups strong espresso, cooled
2 teaspoons dark rum
24 packaged ladyfingers
1/2 cup bittersweet chocolate shavings, for garnish

Directions:

In a large bowl, using an electric mixer with whisk attachment, beat egg yolks and sugar until thick and pale, about 5 minutes. Add mascarpone cheese and beat until smooth. Add 1 tablespoon of espresso and mix until thoroughly combined.

In a small shallow dish, add remaining espresso and rum. Dip each ladyfinger into espresso for only 5 seconds. Letting the ladyfingers soak too long will cause them to fall apart. Place the soaked ladyfinger on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom.

Spread evenly 1/2 of the mascarpone mixture over the ladyfingers. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture.

Yield: 6 servings

Ingredients:

Asparagus Salad:
6 lb. DFS Asparagus
2 cups Hellmann’s Mayonaise
2/3 cup Hood Buttermilk
3 Tbsp. DFS Fresh Lime Juice
2 cloves DFS Garlic, minced
2 Tbsp. DFS Fresh Chives, minced
2 tsp. Groeb Farms Honey
1 tsp. Morton’s Kosher Salt
1 tsp. DFS Cracked Black Pepper
1/4 tsp. Hot Pepper Sauce
1/4 tsp. DFS Ground Red Pepper
1 cup Aged Wisconsin Parmesan Cheese, grated
3 3/4 lb. DFS Baby Greens or Arugula
9 oz. Aged Wisconsin Parmesan Cheese, shaved

Parmesan Crackers:
1 1/2 qt. Chicken Stock, or water
1 1/2 tsp. Kosher Salt
1 1/2 tsp. DFS Ground Black Pepper
1 1/2 tsp. DFS Cumin, ground
1 tsp. DFS Ground Red Pepper
9 oz. Cornmeal

Directions:

1. Steam Asparagus until almost tender.
2. Remove, shock in ice water, drain, and dry well.
3. Cut into one inch pieces. Cover. Refrigerate until ready to use.
4. In bowl combine all ingredients except cheese and baby greens, blend until smooth
5. Fold in grated cheese and mix well.
6. Cover and refrigerate at least 2 hours before serving.
7. Mix dressing with cooked asparagus pieces and coat well.
8. Cover and chill until ready to serve.
9. In large pot bring all ingredients except cornmeal and cheese to a boil; add cornmeal; stir vigorously over heat until mixture thickens and pulls cleanly from sides of pot.
10. Remove pot from heat and stir in Aged Parmesan cheese.
11. Cool to room temperature. Cover and refrigerate.
12. To bake: Take 1/2 cup chilled mixture on a greased sheet pan.
13. Press out flat to form a 5″ patty with hands.
14. Cover with plastic wrap and roll out with a rolling pin to form a 1/6″ thick, 10″ wide circle.
15. Remove plastic wrap and bake in 400F oven 15-20 minutes or until crisp.
16. Remove from oven. Cool, break into shapes and sizes desired.

Ingredients:

Butter
4 slices country white sourdough bread
4 thin slices prosciutto
8 large fresh basil leaves
8 slices GRANDE Asiago cheese or fresh mozzarella cheese
1/4 teaspoon dried crushed red pepper
2 tablespoons olive oil
6 slices heirloom tomato

Directions:

Preheat oven to 400°F. Lightly butter 1 side of each bread slice. Place 2 bread slices, buttered side down, on work surface. Top each with 2 prosciutto slices, then 4 basil leaves, then 4 cheese slices. Sprinkle with salt and crushed red pepper. Top with remaining 2 bread slices, buttered side up. Heat olive oil in heavy large ovenproof skillet over medium-high heat. Add sandwiches to skillet and cook until golden on bottom, about 4 minutes. Turn sandwiches over; transfer skillet to oven and bake until golden and cheese melts, about 5 minutes. Remove from oven. Carefully lift off top bread slices from sandwiches and insert 3 tomato slices into each, then cover with bread tops and serve.

Ingredients:

4 Pita bread
3 Tbsp Oil
2 lg cloves Garlic – minced
1 lb Chicken cutlets, cut in thin strips
1 lg Onion, sliced
2 Tbsp Lime juice
Fajita Seasoning
1 lg Red pepper, cut in strips

Directions:

In large skillet, heat oil, garlic, fajita seasoning over medium high heat. Add chicken; saute for 4 minutes or until tender. Add red pepper strips, onion and lime juice; saute 4 minutes. Spread chicken mixture on pita bread. If desired top with salsa and sour cream.

Yield: 4 Servings

Ingredients:

2 whole Ribeye steaks
2 tablespoons butter
Salt & Pepper
4 tablespoons butter
1 large yellow onion, sliced
1 cup heavy cream
1/2 cup crumbled Blue Cheese

Directions:

Salt and pepper both sides of the steaks. Grill in 2 tablespoons butter until medium rare.

Saute onions in 4 tablespoons butter over high heat. Cook for 5 to 7 minutes, or until dark and caramelized. Reduce heat to simmer and pour in cream. Cook for 3 to 5 minutes, or until reduced by half. Stir in blue cheese until melted. Serve steaks on generous portion of sauce

Ingredients:

Yellow Squash Puree:
4 whole cloves garlic
4 yellow squash (about 1 pound)
1/8 cup olive oil
Sea salt or kosher salt
1/4 cup vegetable stock

Lamb:
2 pounds lamb medallions
4 cloves garlic, minced
1/2 teaspoon kosher salt
1/2 teaspoon black pepper

Directions:

Preheat the oven to 350 degrees F.

For the puree: Coat the whole garlic cloves and yellow squash with olive oil and a few pinches of sea salt in a medium bowl. Put the coated squash and garlic in a 9 1/2 by 11-inch baking pan. Put the baking pan into the oven and bake until the skin is somewhat charred, about 15 minutes.

In a blender, add the roasted garlic, yellow squash, and vegetable stock. Blend until it has the consistency of applesauce.

For the lamb: In a medium sized mixing bowl, coat each lamb medallion with the minced garlic, salt, and black pepper. In a 12-inch saute pan over medium-high heat, sear the lamb medallions until a brown crust forms, 1 to 2 minutes on each side. Immediately remove from the heat.

To serve, pour a helping of puree on a plate and serve 2 lamb medallion over it.

Ingredients:

3 slices bacon, chopped
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 shallot, chopped
1 1/2 pounds Brussels sprouts, trimmed, small spouts left whole, larger spouts halved
Salt and pepper, to your taste
1 cup chicken broth

Directions:

Brown bacon in a medium skillet over medium high heat. Remove bacon to a paper towel lined plate. Add extra-virgin olive oil to the pan, 1 turn. Add shallots to the pan and saute 1 to 2 minutes. Add Brussels spouts and coat in oil. Season with salt and pepper. Cook Brussels sprouts 2 to 3 minutes to begin to soften, then add broth. Bring broth to a bubble, cover and reduce heat to medium low. Cook 10 minutes, until tender. Transfer sprouts to a serving dish with a slotted spoon and top with cooked bacon bits.

Ingredients:

4 chicken breasts
1 small apple, peeled and chopped small
1/2 cup shredded sharp cheddar cheese
2 teaspoons fresh lemon juice
1/2 teaspoon dried thyme + a pinch, divided
1/4 teaspoon dried oregano
salt & pepper
1/4 cup flour
2 Tablespoons extra virgin olive oil
3/4 cup chicken broth
1/2 cup apple juice
2 Tablespoons dijon mustard
1-1/2 teaspoons apple cider vinegar (could use rice vinegar)

Directions:

Preheat oven to 375 degrees then get out a baking sheet and set aside. Using a sharp knife, cut a pocket horizontally into each chicken breast then set aside. Mix apples, cheese, lemon juice, 1/2 teaspoon dried thyme, dried oregano, salt, and pepper in a small bowl then stuff chicken with a quarter of the mixture (may have a bit leftover.) Close with toothpicks if desired.

Heat extra virgin olive oil in a large, non-stick skillet over medium-high heat. Combine flour, salt, and pepper in a shallow dish then dredge chicken breasts in mixture, tapping excess flour off. Place chicken into skillet then saute until golden brown on one side, 4-5 minutes. Flip then saute until other side is golden brown, 3-4 minutes and then transfer chicken to baking sheet and place into the oven to finish cooking through, 5-7 minutes.

Meanwhile, add chicken broth, apple juice, dijon mustard, apple cider vinegar, and a pinch of dried thyme to skillet then turn heat to high. Cook until sauce has reduced, about 5 minutes, then taste and add salt and pepper if necessary. Plate chicken then drizzle with pan sauce.