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Featured Products-Kettle Cuisine Fall Soups and Macaroni & Cheese

Posted on September 10th, 2012 | Posted in Featured Product

All of Kettle Cuisine’s soups are refrigerated and freshly made, packed two 8# bags per case. They have just announced 4 new additions to their product line! Perfect timing for Fall. Now we just need to wait for cooler weather…

Black Eyed Pea & Smoked Ham Soup 

Black-eyed peas and smoky uncured ham in a handcrafted beef stock with tender collard greens, sautéed onions, garlic and Southern spices. Dairy Free, Low Fat, Gluten Free

Greek Chicken and Orzo Soup

Slow-simmered chicken, sautéed onions, sweet carrots and Mediterranean herbs in a handcrafted chicken stock with orzo pasta and hints of mint and lemon. Low Fat

Macaroni & Cheese

Elbow macaroni in a rich, creamy blend of extra sharp cheddar and Monterey Jack cheeses with white pepper, cayenne and a touch of nutmeg.

Moroccan Lamb with Couscous

Diced lamb, sweet potatoes, red peppers, okra and chickpeas in a handcrafted beef stock with tender couscous and a blend of aromatic spices. Dairy Free

New Products

Posted on September 7th, 2012 | Posted in New Products

New Products for the week of September 3rd.

9.7 New Products

Kasseri Cheese

Kasseri cheese is a medium texture, slightly tart, table cheese that is popular in Greek cuisine. Its color ranges from off white to slightly yellow, depending on how long it has been aged and the type of milk that is used. Kasseri is usually aged for at least four months, until it develops a hard consistency like Parmesan or Romano cheese. 

  • Origin: Greece
  • Type: Sheep’s Milk
  • Wine Pairing: Light Reds, Whites
Source: Tiffany’s Wine & Spirit Shoppe

Recipe Thursday-Grilled Eggplant Parmesan

Posted on September 6th, 2012 | Posted in Grilling, Main Course, Recipes

I have been seeing these gloriously large eggplants around at farmer’s markets, roadside stands and on friend’s kitchen counters so I finally got one for myself! I stopped by one of my favorite produce stands Fisher’s Nursery off of White Oak Road in Strasburg and picked up three medium sized eggplants. To my disappointment, they did not have the gloriously large sized eggplants…I then picked some tomatoes from my Dad’s garden and basil from my herb garden and was practically set to make Grilled Eggplant Parmesan! This dish is easy to make on a week night and a great way to use Summer’s fresh produce.

Grilled Eggplant Parmesan

Yield 4-6 Servings
Ingredients

For the Fresh Tomato Topping:
6 medium tomatoes, cut into a small dice (about 3 cups)
3 medium garlic cloves, minced or grated on a microplane grater (about 1 tablespoon) (991057)
1/2 cup finely sliced fresh basil leaves
1/2 teaspoon crushed red pepper flakes (CQP101)
1/4 cup extra virgin olive oil (992059)
Kosher salt (CQS030)

For the Eggplant:
2 medium to large eggplants, sliced horizontally into 1/2″ thick rounds (about 16 slices)
Olive oil, for brushing on eggplant (992059)
Kosher salt and freshly ground black pepper (CQS030/CQP071)
1 pound fresh mozzarella cheese, sliced into 1/4″ thick rounds (about 16 slices) (775755)
Method

Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over the coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, preheat a gas grill to high, covered, for at least 10 minutes. Clean and oil the grilling grate.

While grill is preheating, combine tomatoes, garlic, basil, red pepper flakes, and extra-virgin olive oil in a medium bowl. Season to taste with salt and toss to combine.

Using a pastry brush, brush eggplant generously with olive oil on both sides, and season to taste with salt and pepper.

When grill is hot, add eggplant slices and cook, covered, until eggplant is well-browned on one side, 3-4 minutes. Flip slices and top each with one slice of fresh mozzarella. Cover grill and cook until cheese is melted and eggplant is tender, 3-4 minutes. Transfer eggplant to a serving platter and top with tomato mixture. Serve hot or at room temperature.

Recipe adapted from Lauren Rothman, For the Love of Food

Featured Product-Pumpkin Cream Cheese

Posted on September 3rd, 2012 | Posted in Featured Product, Seasonal Products

Well, I must say that Summer sped by, but I am excited for Fall and the flavors that come with the changing leaves. Our Lancaster County Farm’s Pumpkin Cream Cheese is now available!

Pumpkin Cream Cheese

ITEM ID      DESCRIPTION                                                     PACK SIZE
JL141            CREAM CHEESE-PUMPKIN 5#                     2/5#

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