HOLIDAY RECIPES

Holiday Recipes 2017

Autumn Recipes Herb Roasted Pastured Turkey Greek Vegetable Salad Cauliflower Mash “Fauxtatoes” Crispy Brussels Sprouts Green Bean Casserole Honey Mustard Deviled Eggs with Curry Powder & Dill Pickle Baked Cinnamon Jicama Crepes

Baked Ribs Prep Time 6 minutes

Cook Time 2-3 hours

Serves 6

Things you need: 2 medium Baby back rib racks

1 tablespoon Lemon pepper

1 tablespoon Garlic salt

1/3 cup

2 tablespoons Smoked paprika 2 tablespoons Dried rosemary 2 tablespoons Dried thyme 1 tablespoon Garlic salt

Distilled vinegar

Here’s How 1 Boil the ribs for 5 minutes in water flavored with garlic salt.

2 Drain and cut the rib racks into four sections and cover with the rub.

3 Place the ribs in a foil-lined shallow dish and pour the vinegar into the bottom of the pan.

4 Cover the pan securely with foil and bake, sealed in the foil, at 275 degrees for 2-3 hours (you may adjust the temperature and baking time to suit your needs - if you need more time just lower the temperature).

5 When ribs are tender and bones start to loosen, grill them over medium-low flame.

Fun Options: Try serving with Walden Farm’s BBQ sauce!

Herb Roasted Pastured Turkey Prep Time 15 minutes

Cook Time 3 hours

Serves 6-8

Things you need: 1 10 lbs. whole Whole pastured free range turkey 1 teaspoon Dried oregano 1 teaspoon Dried rosemary 1 teaspoon Thyme 1 teaspoon Black pepper 1 teaspoon Sea salt

1 large Onion – quartered 1 head Garlic – cut into 2 pieces 1 medium Lemon- quartered 1-2 tablespoons Extra virgin olive oil

Here’s How 1 In a small bowl mix the oregano, rosemary, thyme, black pepper, and salt.

2 Remove the gizzards and neck from the completely thawed turkey.

3 Using your fingers and hand, gently loosen the skin of the turkey around the breasts and thighs. Do it very gently to avoid breaking the skin. Rub the spice mixture underneath the skin of the turkey and into the breasts and thighs.

4 Place the cut garlic, onion, and lemon inside the turkey.

5 Put the turkey on the middle oven rack. Place a pan underneath turkey on the rack below to catch the drippings.

6 Roast for 3 hours. The turkey is done when an instant read thermometer reads register 165 degree when it is inserted to the thickest part of the thigh.

7 Melt Extra Virgin Olive Oil and brush all over the turkey and let rest for at least 10 minutes before carving. Enjoy!

Greek Vegetable Salad Prep Time 5 minutes

Cook Time 1 minute

Serves 1-2

Things you need: 1 cup Tomatoes, chopped 2 cups Cucumber, chopped

1 teaspoon Snipped fresh oregano or ¼ teaspoon Dried oregano, crushed

½ cup Yellow, red, or green sweet pepper, chopped

2 tablespoon Walden Farms regular balsamic vinegar

¼ cup Red onion, chopped

2 tablespoon Extra virgin olive oil

1 ½ teaspoon Snipped fresh thyme or ½ teaspoon Dried thyme, crushed

Desired amount Leaf lettuce

Here’s How 1 In a large bowl combine tomatoes, cucumber, sweet pepper, red onion, thyme, and oregano.

2 For dressing, in a small bowl, whisk together balsamic vinegar and olive oil.

3 Pour dressing over vegetable mixture. Toss gently to coat.

4 If desired, line a serving bowl with lettuce; spoon in vegetable mixture.

Mushroom & Sage Rolled Turkey Breast Prep Time 20 minutes

Cook Time 50 minutes

Things you need: 1 whole (3-4 pounds) Turkey breast 10 small Mushrooms ½ cup Yellow, red, or green sweet pepper, chopped ¼ cup Red onion, chopped 1 ½ teaspoon Snipped fresh thyme or ½ teaspoon Dried thyme, crushed

Serves 3-4

Here’s How 1 Preheat oven to 375 F. 2 In a large sautÊ pan, over medium heat, heat 2 tbsp. oil until

melted and beginning to froth. Add mushrooms and cook, stirring frequently for 2-3 minutes. Add garlic, sprinkle with sea salt and pepper, and continue to cook until most of the liquid has evaporated, 4-5 minutes more. Add 2 tbsp. chopped sage and cook 1 minute more. Remove from heat.

3 Remove skin from turkey breast and set aside (do not discard).

Lay turkey breast on a work surface and cover with plastic wrap. Pound with a kitchen mallet to an even ½ to 1-inch thickness. Spread mushroom mixture evenly over turkey breast, leaving a 1-inch border and roll up from the short end tightly into a log. Wrap reserved skin over log and tie at several intervals with kitchen twine.

4 Place on a broiling pan and rub all over with remaining oil.

Sprinkle with remaining sage and season with salt and pepper.

Place pop-up timer, if using, into thickest part of the turkey roll (pierce the skin with a sharp knife if need be). Roast until timer pops up or until internal temperature reaches 180 F, approximately 50 to 60 minutes.

Cauliflower Mash “Fauxtatoes” Prep Time 5 minutes

Cook Time 55 minutes

Things you need: 1 small or medium head Cauliflower – cut into 1” chunks, stems are okay unless tough 1 whole bulb Garlic 1 teaspoon Olive Oil 2 teaspoons Thyme freshly chopped 1/2 teaspoons Sea salt

1/4 teaspoons Black pepper

Serves 4

Here’s How 1 Preheat oven to 400 degrees.

2 Slice about 1/4" from the head of garlic and drizzle olive oil over the exposed cloves. Wrap garlic in aluminum foil and roast for 40-50 minutes, until soft. Remove from oven and cool until you can handle it.

3 Meanwhile, set a vegetable steamer into a pot or saucepan

with a lid. Add an inch of water to the pot and fill the steamer basket with the cauliflower florets. Cover the pot and bring the water to a boil. Cook cauliflower until very tender (so that when you pierce it with a knife it goes in and comes out easily without catching), about 10 minutes.

4 Transfer cauliflower to a food processor. Squeeze the individual

cloves of roasted garlic into the cauliflower. Add the thyme and secure the lid on the food processor. Pulse the cauliflower mixture until there are no lumps and it's smooth like mashed potatoes. This may take a few minutes.

5 Sprinkle with sea salt and pepper and add extra virgin olive oil 6 Season with salt and pepper to taste. Serve.

Crispy Brussels Sprouts Prep Time 5 minutes

Cook Time 23 minutes

Things you need: 1 tablespoon Extra virgin olive oil 2 teaspoons Crushed garlic 1/4 White onion, finely chopped 1 (16 ounce) package Brussels sprouts, trimmed To taste Sea salt and black pepper To taste Garlic powder

Serves 1

Here’s How 1 Heat olive oil in a cast-iron skillet over medium heat until the oil shimmers.

2 Cook garlic, stirring often, until golden brown and fragrant.

About 3 minutes.

3 Stir in onion and cook until soft, stirring often, about 5 minutes.

4 Add Brussels sprouts to the skillet and cook without stirring until the undersides of the sprouts turn golden brown, 5 to 7 minutes.

5 Stir to turn sprouts over, and cook other sides until golden brown, another 5 to 7 minutes.

6 Season with salt, black pepper, and garlic powder.

Green Bean Casserole Prep Time 5 minutes

Cook Time 25 minutes

Things you need: 3-5 cups Green beans 2 packs 30/10 cream of mushroom soup 1 cup Onion, sliced to taste Salt and pepper 1-2 tablespoons Extra virgin olive oil

Serves 2-3

Here’s How 1 Preheat oven to 375.

2 Slice onions so they are 1 inch in length. Place on baking sheet with a little bit of olive oil and place in oven to crisp.

3 While onions are cooking, in a large bowl, mix 2 cream of mushroom soups with hot water (refer to back of packet).

4 Stir in your green beans. Season with sea salt and pepper.

5 Put in casserole dish.

6 Pull onions out from oven and sprinkle over the top of the casserole.

7 Bake for 20-25 minutes until desired done-ness.

Honey Mustard Deviled Eggs with Curry Powder & Dill Pickle Prep Time 12 minutes

Cook Time 1 minute

Makes 12 egg halves

Things you need: 6 large Eggs ½ to 1 cup Walden Farms honey mustard mayonnaise 1-2 Dill pickles, finely chopped 1 ½ tablespoon Pickle juice 1 teaspoon Curry powder To taste Sea salt and pepper

Plastic bag (sandwich or gallon bag, to pipe yolk into egg bowls)

Optional for garnish Freshly chopped dill or chives

Here’s How 1 Hard boil eggs and peel shell off of eggs.

2 Cut eggs in half lengthwise.

3 Take yolk out of egg and place in a bowl. Set egg whites to the side.

4 Once all the eggs have been cut and yolk is in bowl, add mayonnaise, chopped dill pickle, sea salt, pepper, and pickle juice. Mix together until smooth consistency.

5 Put egg yolk mixture into plastic bag, cut the corner of the bag off, and pipe yolk mixture into egg white bowls.

6 Once all have been filled with desired amount, sprinkle curry

powder on top with a fresh garnish of chives or dill (optional).

Baked Cinnamon Jicama Prep Time 5 minutes

Cook Time 40 minutes

Things you need: 3 cups Jicama, cubed and boiled* (1 small jicama)

2 tablespoons Extra virgin olive oil 2 teaspoons Cinnamon To taste Sweetener of choice (stevia) Dash Salt

Serves 1-2

Here’s How 1 Heat the oven to 350 degrees ºF. 2 Add olive oil to casserole dish. Cut and place the jicama in a

casserole dish. Sprinkle with cinnamon, sweetener and salt.

3 Bake covered for 30-40 minutes or until soft, stir after 20 minutes.

I removed the lid for the last 10 minutes to remove the moisture.

Quick notes To boil the cubed jicama, cover it with water and boil for 30-45 minutes (depends on size of cubes) until soft. This can be done ahead of time, store in an airtight container in the refrigerator.

Raspberry Crepes Prep Time 2 minutes

Cook Time 5 minutes

Serves 1

Things you need: 1 teaspoon Extra virgin olive oil

2 tablespoons Egg white

1 EMP180 Packet Plain pancake mix

Water for consistency

1 pinch Cinnamon

1 tablespoon Walden Farms raspberry fruit spread

1 pinch Nutmeg

Optional – Walden Farms caramel sauce

Here’s How 1 Heat up a nonstick cooking pan and grease it with olive oil.

2 Combine pancake mix, cinnamon, and nutmeg. Stir to combine.

3 Using a whisk, stir in egg whites and 1 oz of water.

4 Add one tsp of water at a time, until consistency is correct (thin and creamy-looking).

5 Fry gently, until edges start to slip easily away from pan. Flip.

6 Swiftly spread Fruit spread in the center of the crepe. Fold the sides, of the crepe over.

7 Transfer to a plate, and drizzle with Caramel Sauce (optional).

Winter Recipes Blackened Shrimp Cucumber Bites Vegetable Tray Mushroom & Asparagus Medley Jicama with Walden Farms White Pear Balsamic Fresh Spinach Salad Prime Rib

Mustard Crusted Pork Tenderloin

Blackened Shrimp Cucumber Bites Prep Time 5 minutes

Cook Time N/A

Serves 1-2

Things you need: For the Cucumbers

For the Blackened Shrimp

cup Sliced cucumbers, peeled

6-12 oz. Shrimp 1 teaspoon Pepper 2 teaspoons Paprika 1 teaspoon Ground thyme 2 teaspoons Garlic powder 1 teaspoon Ground oregano 1 teaspoon Ground cumin ¼ tsp. Cayenne pepper 1 teaspoon Sea salt ¼ tsp Chili powder (optional) 1 tablespoon Olive oil

1/2

1/2 tablespoon

Extra virgin olive oil 1 tablespoon Freshly squeezed lime juice ½ teaspoon Sea salt ½ teaspoon Pepper

2 tablespoons Fresh cilantro, chopped

Here’s How 1 Put the sliced cucumbers in a bowl and mix with the olive oil, lime juice, salt pepper and cilantro. Cover and refrigerate until ready to serve

2 Prepare the blackening seasoning by combining the paprika,

onion powder, garlic powder, cumin, sea salt, pepper, thyme, oregano, cayenne, and chili powder in a shallow baking dish or pie dish; blend together well. Coat the shrimp with olive oil. Put a few at a time in the blackened seasoning to coat all over. Set aside; repeat until all the shrimp are coated.

3 In a large pan, add 1 tablespoon extra virgin olive oil and heat

letting the skillet get hot. Place a few shrimp in (without overcrowding pan) and pan-sear on each side for about 1.5 minutes. Remove seared shrimp to a plate.

4 Take cucumbers out of the fridge and lying flat on tray, place-

cooked shrimp on them. Serve with fresh cilantro on top if desired.

Vegetable Tray with Ranch Dip Prep Time 2-5 minutes

Cook Time N/A

Serves 1-2

Things you need: 1/4 cup

Walden Farms mayonnaise

2 teaspoons Dried dill

1 tablespoon Extra virgin olive oil

½ teaspoon Garlic powder

2 tablespoon White onion, finely chopped ½ teaspoon Sea salt ½ teaspoon Black pepper

2-4 cups EMP180 approved vegetables

Here’s How 1 Mix All ingredients together listed above. Minus Vegetables.

2 Chop all vegetables, place on tray and serve with dip on side.

Mushroom & Asparagus Medley Prep time 15 minutes

Cook Time 25 minutes

Things you need: 1 cup Asparagus, chopped ¾ cup Mushrooms, sliced ¼ cup Red onion 2 sprigs Fresh rosemary, minced 1 tablespoon Extra virgin olive oil 1 tablespoon Lemon juice Pinch Sea salt and pepper

Serves 1-2

Here’s How 1 Pre-heat oven to 450* 2 In A large bowl, combine all vegetables, drizzle with olive oil, lemon juice, sea salt and pepper.

3 Spread, into a single layer onto cookie sheet.

4 Roast until asparagus is tender, about 15-20 minutes.

Jicama with Walden Farms White Pear Balsamic Prep Time 10 minutes

Cook Time N/A

Things you need: 1 cup Jicama, sliced 2 sprigs Green onion, sliced 3-4 Leaves Butter lettuce, cleaned 1 tablespoons Walden Farms white pear balsamic

Serves 1

Here’s How 1 Peel off butter lettuce leaves, clean. Set aside 2 Cut your jicama into strips, and slice your green onions.

3 Holding your lettuce leaf, place a few strips of Jicama, pinch of green onion and drizzle Walden Farms White Pear Balsamic dressing over top.

Fresh Spinach Salad Prep Time 5 minutes

Cook Time 1-2 minutes

Serves 1

Things you need: For Salad:

Dressing:

¼ cup Broccoli florets

1 tablespoon Extra virgin olive oil

¼ Red bell peppers, julienned

½ tablespoon Apple cider vinegar

1/8 cup Sliced red onion

1 teaspoon Yellow mustard

3 cups Fresh spinach

1 teaspoon Garlic powder Pinch Sea salt and pepper

Here’s How 1 To make dressing, whisk all ingredients together.

2 Take your broccoli florets, and lightly steam in microwave for 12 minutes. Once done, set aside

3 Place spinach in a medium sized bowl, drizzle with half of the dressing.

4 Add broccoli, red bell pepper and onion. Stir and drizzle rest of dressing. Serve.

Prime Rib Prep Time 24 hours

Cook Time Serves 90-140 minutes 10-16

Things you need: ¼ cup Fresh parsley

1/8 cup

1 ½ tablespoons Fresh grated lemon peel

1-5 pound Standing rib roast

2 tablespoons Thyme, dried 3 cloves Garlic, minced 1 teaspoon Black pepper ½ cup Extra virgin olive oil

Lemon juice

Here’s How 1 Combine parsley, lemon peel, thyme, garlic and pepper in

blender. Add oil, 1 TBSP at a time, blending until a smooth paste is formed. Add lemon juice and blend.

2 Rub mixture over surface of the roast. Cover and refrigerate for at least 24 hours.

3 Bring roast to room temperature before proceeding.

4 Place roast in large heavy roasting pan and load into preheated oven at 500* for 15 minutes.

5 Reduce temperature to 350* and continue roasting for 15

minutes per pound for rare, 20 minutes per pound for medium, or 25 minutes per pound for well done.

6 Let roast rest for 10 minutes before carving.

Mustard Crusted Pork Tenderloin Prep Time 4 hours

Cook Time Serves 17-21 minutes 2 lbs pork: 4-6 people 3 lbs pork: 6-10 people

Things you need: Âź cup Extra virgin olive oil

2 tablespoons Walden Farms pancake syrup 1/8 cup

Yellow mustard 2 cloves Garlic, minced 1 small Lemon, juiced To taste Sea salt and pepper

2-3 pounds Pork tenderloin

Here’s How 1 Combine all ingredients in a zip lock bag 2 Add pork tenderloin and squeeze to remove excess air from the bag.

3 Marinate pork at least 4 hours or overnight, turning the bag occasionally to ensure all meat is coated in the marinate.

4 Heat up a medium size skillet, and sear roast on each side for a few minutes. Then transfer to oven baking at 400 for 15-20 minutes until internal temperature is 145*