FaLl ReCiPe BoOk 2015
PeNnE wItH cReAm sAuCe aNd PuMpKiN SaUsAgE 1 package Penne pasta 4 fresh pumpkin sausages 1 pumpkin or squash, diced 1/2 cup Black Diamond Canadian 4 year aged white cheddar 1/2 cup BelGioioso shredded Parmesan 2 Tbsp butter 2 Tbsp all-purpose flour 1⁄4 tsp salt 1⁄4 tsp nutmeg 1 cup milk or half and half Dash white pepper
Prepare the pasta. While the pasta is cooking prepare the pumpkin (or squash), sausages and cheese sauce. Preheat the oven to 425ยบF. Spread the diced pumpkin (or squash) on a sheet pan and toss with 1-1/2 Tbsp of olive oil and salt. Roast for about 20 minutes until golden and tender. Remove and set aside to cool. Place the sausages in a heavy skillet. Add water to cover sausages and parboil until sausages are gray throughout (10-15 minutes). Drain water and cool. Diagonally cut into 1/4" slices. Fry sausages over medium heat until nicely browned. Melt the butter in a large sauce pan over low heat, blend in flour, salt, pepper and nutmeg. Gradually add in the milk, stirring constantly until mixture comes to a boil. Reduce the heat and simmer, stirring often, until the sauce begins to thicken (about 5 minutes). Add the shredded cheese and stir until the cheese is melted. In a large bowl add the pasta. Pour the sauce over top, stir gently. Serve with sausage and pumpkin.
Pumpkin Sausage Made fresh, in-store, daily
Black Diamond White Cheddar Aged 4 years
PoRk ChOpS wItH ApPlE CiDeR SaUcE SERVES 4 2 Honeycrisp apples, rinsed; cored and cut into wedges 1 Tbsp fresh lemon juice 4 pork chops, center cut; bonein; about 1" thick 2 Tbsp olive oil, divided Salt, to taste Freshly ground black pepper, to taste
1 large onion, peeled and chopped 2/3 cup apple cider 6 Tbsp heavy cream 2 Tbsp chopped fresh thyme 1–2 tsp cornstarch 2–3 Tbsp water 2 Tbsp chopped fresh parsley
Drizzle lemon juice over the sliced apple wedges and toss to coat. Set aside. Position a rack in the middle of the oven and preheat to 400°F. Place a large cast iron skillet or oven-proof skillet in the oven to preheat. Pat the pork chops dry with paper towels. Rub both sides with 1 tablespoon olive oil, sprinkle with salt and pepper and bring to room temperature. Carefully remove the hot skillet from the oven using oven mitts and set it over medium-high heat on the stove top. Sear the pork chops: Lay the pork chops in the hot skillet and sear the undersides of the chops until golden, about 3 minutes. Using tongs flip the pork chops over and transfer the skillet to the oven. Roast the pork chops in the preheated oven until they are cooked through and register 140°F to 145°F in the thickest part of the chops, with an instant-read thermometer. Cooking time will be 6 to 10 minutes depending on the thickness of the chops. Start checking the chops at 6 minutes and continue checking every minute or two until the chops are cooked through. Transfer the cooked pork chops to a plate, tent loosely with foil and let the chops rest for at least 5 minutes before serving. Meanwhile, heat the remaining olive oil in a skillet and sauté the onions until soft and translucent. Add the apple slices and sauté for 1 to 2 minutes or until golden brown. Deglaze the skillet with the apple cider. Add the cream and thyme and bring to a gentle boil. In a small bowl, combine the cornstarch and water, mixing until smooth. Add the cornstarch to the cider mixture and simmer for 2 to 3 minutes until creamy. Add the chopped parsley and season to taste with salt and pepper. Divide pork chops among plates, drizzle with sauce and serve with a side of mashed potatoes and green beans.
FiNnIsH SaLmOn SoUp (LoHiKeItTo) 2 medium potatoes, cut into cubes 1 carrot, cut into thin slices 1 medium onion, cut into cubes 32 oz fish stock 1 bay leaf Dash of sea salt Dash of pepper 1/2 lb salmon fillet, cut into cubes 1 Tbsp dill, chopped 3 Tbsp Organic Valley cream Method: Place a soup pot over high heat, add potatoes, carrot, onion, fish stock, bay leaf, salt and pepper. Bring to a boil. Once the stock starts boiling, lower the temperature down to a gentle simmer and allow the vegetables to cook through. This should take around 12 minutes. Add the cubed salmon and dill and stir through followed by the cream. Season according to taste. The salmon should be cooked very quickly by the heat of the liquid so you should take the soup off the heat once you add the cream.
Wood River Sockeye Alaska
CrEaMy ChAnTeReLlE MuShRoOm SoUp 1 clove garlic, finely chopped 1 leek, white part only, halved lengthwise and chopped 2 Tbsp butter 1 lb chanterelle mushrooms, chopped
1 tsp ground coriander 1/2 cup dry white wine 2 1/2 cups vegetable stock 1/2 cup Organic Valley cream coriander, to garnish
Sauté the garlic and the leek in the butter. Add the mushrooms and sauté for 1-2 minutes. Season with salt, ground black pepper and coriander. Add wine, reduce slightly and then add the stock. Simmer for around 5 minutes and remove from the heat. Remove approximately 1/3 of the mushrooms from the soup with a draining spoon and set aside. Purée the soup, stir in the cream, bring to a boil again and season to taste. Transfer to deep plates and serve garnished with the remaining mushrooms and coriander.
BaKeD PeArS wItH hOnEy, nUtS aNd bLuE cHeEsE
4 Bosc pears, halved but not peeled or cored Honey 1/4 cup crumbled blue cheese 1/4 cup walnuts Preheat oven to 375째F. Arrange pears, cut side up, on a baking sheet. Drizzle with honey. Put the baking sheet in the oven and bake for 20 minutes. Remove the baking sheet from the oven and spoon a generous teaspoon of crumbled cheese in the center of each pear half, return the pears to the oven and roast until they are tender and the cheese is soft, about 10 more minutes. Meanwhile, put the walnuts on another baking sheet and toast in the oven until golden brown and fragrant, about 5 minutes. Chop. When the pears are cooked, transfer them to a serving plate and sprinkle the toasted walnuts over the top. Serve hot.
rOaStEd aCoRn sQuAsH SERVES 6 2 medium acorn squash, halved and seeds removed 6 Tbsp butter, divided 6 Tbsp brown sugar, divided 1-1/2 tsp ground nutmeg, divided Salt, to taste Freshly ground black pepper, to taste Preheat oven to 350ยบ F. Line a rimmed baking sheet with parchment paper. Turn acorn squash upside down onto prepared baking sheet. Bake until the squash begins to soften, approximately 30 to 45 minutes. Remove squash from the oven and turn so the flesh is facing upwards. Divide butter and brown sugar evenly among squash. Sprinkle with a pinch of nutmeg and season to taste with salt and pepper. Return squash to the oven and bake an additional 30 minutes. or until squash is cooked through and soft when pierced with a fork. Serve.
GlAzEd BrUsSeLs SpRoUtS aNd HeMpLeR’s BaCoN 2 lbs Brussels sprouts, cut in half 2 Tbsp olive oil Salt Freshly ground pepper 6 slices of Hempler’s bacon, cut into 1/2” slices 1 small onion, diced 1 Tbsp garlic 1 Tbsp sherry vinegar Preheat oven to 350°F.
Haggen Chef Bryan Weener
Cut the Brussels sprouts in half lengthwise, from top to bottom. Toss the sprouts in olive oil, salt and pepper. Roast in oven until tender, about 20 minutes. While the sprouts are roasting, put the bacon in a small sauté pan with a splash of olive oil. Cook bacon until crispy. Remove bacon from pan. Add onions and sauté until translucent. Add garlic and sauté for 1 minute. Add the sherry vinegar. Remove from heat and combine with Brussels sprouts and sliced bacon.
hOnEyCrIsP aPpLe sAuCe 6 Honeycrisp apples, peeled, cored and thinly sliced 1 lemon 1/4 cup water 1 cinnamon stick 1 tsp vanilla 2 Tbsp sugar
Put apple slices in large slow cooker. Juice lemon and pour over apples. Toss to coat. Add water, cinnamon stick, vanilla and sugar to slow cooker. Cover and cook on high for 4 hours. When done, scoop out the apples and either mash by hand or use a food processor to make it into a sauce. Store in refrigerator in an airtight container up to 2 weeks.
HeArTy ReD WiNe BeEf StEw 3-4 lbs chuck roast, cubed Salt and pepper to taste 1 1/2 Tbsp corn starch 1 Tbsp olive oil 1-2 cups red wine 2 cups chicken stock 2 garlic cloves, minced
1 Tbsp fresh thyme, chopped 1 large yellow onion, diced 1 cup butternut squash, cubed 3 large yellow potatoes, cubed 4 large carrots, sliced
Cube the beef roast into thumb-sized pieces. Heat oil in large skillet over medium-high heat. Season and toss meat in corn starch. Add meat to pan and cook until all sides are nicely browned. Transfer the seared meat to your slow cooker. Deglaze the skillet with 1/4 cup of the wine, scraping the dark glaze and any crispy bits from the bottom of the pan as the wine simmers (about 10 min.), then pour the wine over the meat. Add the vegetables and stir together in the slow cooker with seasonings and garlic. Pour the stock and the remaining wine over the beef and vegetables. The liquid should come about 3/4 of the way to the surface of the ingredients. Cover the slow cooker and cook on low for 6 to 8 hours. When finished, the beef should fall apart easily with a fork. Serve over Israeli Couscous or rice. Enjoy!
Haggen Chef Bryan Weener
AuTuMn CoBb SaLaD wItH SmOkY PuMpKiN DrEsSiNg 3 cups pumpkin (or butternut squash), peeled and large diced Pumpkin (or squash) seeds 2 Tbsp olive oil Kosher salt 1 head iceberg lettuce 2 cups cooked chicken breast, cut into chunks 1 avocado, large diced 4 hardboiled eggs, cut into quarters 4 slices crispy Hempler’s bacon 1 large shallot, thinly sliced 1 cup cherry tomatoes, sliced in half 2 oz feta cheese 2 1/2 cups roasted pumpkin or squash 2 Tbsp finely minced flat leaf parsley Smoky Pumpkin Vinaigrette 1/2 cup roasted pumpkin chunks 2 garlic cloves 1/4 cup olive oil 1/4 cup red wine vinegar 2 tsp smoked paprika Kosher salt to taste
eAt wElL. lIvE fReE
Recipe courtesy of Heather Christo
Preheat the oven to 425ยบF. Spread the pumpkin (or squash) pieces on a sheet pan and toss them with 1-1/2 Tbsp of olive oil and sprinkle them with kosher salt. Roast them for about 20 minutes until golden and tender. Remove and set aside to cool. On a separate sheet pan, toss the seeds from the pumpkin with 1/2 Tbsp of olive oil and a little kosher salt. Place the seeds in the oven and roast for about 7 minutes until golden. Remove and set aside to cool. For the dressing: In the jar of a blender, combine the pumpkin chunks, garlic, olive oil, red wine vinegar, smoked paprika and salt and puree on high until well combined and smooth. Set aside. Shred the lettuce finely and lay down on the platter. Arrange all of the ingredients in rows over the lettuce. Sprinkle the top with the parsley. Serve with the Smoky Pumpkin Dressing. For more delicious allergy free recipes visit www.heatherchristo.com
Recipe courtesy of Sarah Tuck
AuTuMn FiG SaLaD WiTh BlUe ChEeSe AnD PrOsCiUtTo \ Ingredients 1/2 cup walnuts 2 Tbsp sugar 1 tsp water 1/2 tsp sea salt 6 handful mixed lettuce leaves 6-12 figs, halved if small (use 12) and quartered if large (use 6) 1/4 cup prosciutto slices 1/3 cup hard blue cheese 3 Tbsp extra virgin olive oil 2 Tbsp balsamic vinegar Directions Heat sugar and water in a small fry pan over medium heat until sugar has turned white and crystally and is just starting to turn a caramel color. Add walnuts and sea salt and give it a shake around. Keep cooking until walnuts are toasted and sugar has melted and lightly coated them. Remove from heat, tip onto a plate lined with baking paper and leave to cool. Place a small handful of salad leaves onto 6 serving plates. Top with figs, prosciutto slices, crumbled blue cheese and a sprinkling of nuts. Drizzle with olive oil and balsamic vinegar and serve with sea salt and pepper on the side.
For more delicious recipes visit www.fromthekitchen.co.nz/
PuMpKiN SpIcE CoCoNuT MuFfInS (gLuTeN-fReE) MAKES 12 MUFFINS 2 farm fresh eggs 1/2 cup canned organic pumpkin puree 1/3 cup pure maple syrup 4 Tbsp almond oil 1 1/4 tsp pure vanilla extract 3/4 tsp baking soda
1/2 tsp salt 1 1/2 tsp ground cinnamon 1/2 tsp ground nutmeg 1/4 tsp ground cloves 1/4 tsp ground ginger 2 1/2 cups almond flour 1/2 cup shredded coconut
Preheat oven to 325°F. In a large bowl whisk together the eggs, pumpkin, maple syrup, almond oil and vanilla. Add the spices and stir in the almond flour. Stir in the shredded coconut; set aside. Line a standard size muffin tin with paper liners. Spoon batter into tins and fill about halfway. Bake for 25-30 minutes or until a toothpick comes out clean when inserted in the center of a muffin. Whipped Topping – optional 1 cup heavy whipping cream 2 Tbsp sugar 1 tsp vanilla For the frosting: Beat the heavy whipping cream with an electric mixer until soft peaks start to form. Add the sugar and vanilla and continue to beat about 30 seconds. Do not over beat.
Pumpkin is low in calories, fat and sodium and high in fiber.
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