This is a paleo approved breakfast item, if you are checking this!
Yield 4 Servings
- 2 medium yams (06352, 55-60CT)
- 4 slices Kunzler bacon (KNZ2660, 12/1#)
- 1/2 cup yellow onion, diced (00691, 50#)
- 4 garlic cloves, minced (02619, 5#)
- sea salt (CQS032, QT) and black pepper (CQP064, GAL)
- 4 large eggs (EGG014, 15/1DOZ, Martin’s Quality Eggs)
- garnished with chopped sage (05318, 4OZ)
- Heat oven to 400 degrees. Poke yams with a knife a couple times then place directly onto oven rack. Cook for 40-45 minutes until soft. Remove and let cool.
- In a large skillet, fry bacon until crispy. Remove and toss in onion and garlic in leftover bacon grease. Cook for about 5-7 minutes until onion is translucent.
- After bacon cools, cut into small pieces.
- Once yams are cool, cut lengthwise then scoop out the middle of the yam.
- Mash yam into skillet. If it is a little under cooked, cover and cook for 10 more minutes.
- Stir in salt, pepper and half the chopped bacon. Place yams on a parchment lined baking sheet.
- Scoop mash into potato shells then create a large divot for the egg. You will want to make sure the divot is big enough to fit the egg.
- Break one egg into each divot then sprinkle with remaining bacon bits. Cook for 15 minutes or until yoke is set. Garnish with chopped sage and enjoy.
Recipe from plaidandpaleo.com
It is salad season. The weather has been unusually warm and the produce is fresh! This simple recipe features our Supplier of the Month’s Tyson Brandywine Chicken Tender. We made a simple salad dressed with olive oil and topped with baked chicken tender!
Click here to save this month on Tyson and Golden Legacy.
Yield 4 Salads
2 pounds Tyson Brandywine Chicken Tender, baked and sliced (553040, 10#)
6 cups baby spinach (04488, 4#)
1 cup cherry tomatoes, halved (01081, 12/PT)
1/2 cup toasted walnut, halves (992524, 25#)
2 avocados, diced (01159, 12CT)
1/8 cup red onion, thinly sliced (00683, 5#)
1/4 cup pitted kalamata olives, halved (990403, 10#
4 hard boiled large eggs, sliced (EGG011, 15DOZ, Martin’s Quality Eggs)
1/2 tablespoon dried oregano (CQO075, QT)
1 lemon, juiced (00531, 12CT)
1/4 cup extra virgin olive oil (992059, 4/3LTR)
Kosher salt (CQS030, 3#, Morton) and pepper (CQP064, GAL) to taste
Preheat oven to 400 degrees. Bake chicken tenders for 25 minutes. Whisk lemon juice, oil and oregano together. Dress lettuce and assemble.
These ribs are named after the Spanish snacks known as Pinchos and was created by Jason McCullar. I edited the recipe to use Hatfield Spare Ribs rather than smaller ribs, and served them as a main dish, therefore disregarding the pinchos name…however, these ribs can be cut in half crosswise and served as an appetizer if you’d like. They are rubbed with a paprika spice blend, slow roasted and then glazed with a sherry sauce.
Yield 6-8 Servings
- 1/2 cup smoked sweet paprika (CQP012, QT)
- 1/4 cup kosher salt (CQS030, 3#, Morton)
- 1 tablespoon granulated onion (CQO056, QT)
- 1 tablespoon granulated garlic (CQG022, 5#, Assagio Classico)
- 1 tablespoon crushed red pepper (CQP100, 4#, Assagio Classico)
- 1 tablespoon ground cumin (CQC094, QT)
- 1 tablespoon ground coriander (CQC076, QT)
- 1 tablespoon freshly ground black pepper (CQP064, GAL)
- 1 tablespoon dried oregano (CQO074, 5#, Assagio Classico)
- 3 racks of Hatfield spare ribs (13 pounds) (221068, 3/3PC)
- 1 cup honey (991621, 3#)
- 3/4 cup dry sherry (991973, GAL, Regina)
- 2 tablespoons soy sauce (991679, GAL, La Choy)
- 1 tablespoon tomato paste (990318, #10, Redpak)
- 1 teaspoon kosher salt (CQS030, 3#, Morton)
- 1/2 teaspoon Sriracha chile sauce
- 2 dashes Angostura or other bitters
Preheat the oven to 250 degrees;. In a small bowl, mix the paprika, salt, onion, garlic, crushed red pepper, cumin, coriander, black pepper and oregano; rub all over the ribs. Transfer the ribs to a rimmed baking sheet and cover tightly with foil. Roast for 3 hours and then turn oven up to 350 degrees and roast for one more hour, until the ribs are very tender.
In a saucepan, whisk the honey, sherry, soy sauce, tomato paste, salt, Sriracha and bitters. Boil until reduced by half, 8 minutes.
Increase the oven temperature to 400 degrees;. Uncover the ribs and transfer to 3 large rimmed baking sheets. Let cool to room temperature. Cut the racks into individual ribs. Brush the ribs with the glaze and roast in the upper and lower thirds of the oven for 15 minutes, until richly lacquered; brush the ribs halfway through with the remaining glaze. Serve the ribs hot or warm.
Recipe adapted from FoodandWine.com
Cobb salads are the perfect meal in my book! They offer some healthy fats, plenty of veggies and filling proteins. This salad in particularly has a mustard vinaigrette that compliments the array of ingredients superbly and is topped with some fresh spring asparagus! That is the joy of Cobb salads is that you can always use some fresh seasonal produce to keep it in season taste and ingredient wise. Minus the blue cheese crumbles and the kids love it too!
Yield 4 Servings
- 6 cups Arcadian harvest mix (04979, 3#)
- 1 cup vine ripe tomatoes, diced (01098, 25#)
- 1 cup peeled and diced cucumber (07500, 6CT)
- 4 hard boiled eggs, sliced (EGG011, 15DOZ, Martin’s)
- 1 pound pencil asparagus, broiled and cut into 1 1/2 inch pieces (00073, 11#)
- 1/2 pound baby portabella mushrooms, halved and broiled (00651, 12/8OZ)
- 1 pound Brakebush Chicken Fajita, warmed in microwave (553004, 10#)
- 1/2 cup blue cheese crumbles (775812, 5#)
- 1/3 cup red-wine vinegar (991953, 4/GAL, Oasis)
- 1 tablespoon Dijon-style mustard (991256, 8.8#)
- 1-2 teaspoons sugar (991842, 50#, Golden Barrel)
- Kosher salt (CQS030, 3#, Morton’s) and pepper (CQP064, GAL)
- 2/3 cup extra virgin olive oil (992059, 3LTR)
Whisk the first 4 dressing ingredients together and slowly add the olive oil. You should have extra to use for another occasion. Put the Arcadian harvest mix in a bowl and coat with dressing.
Assemble Cobb salads in individual bowls and enjoy!
Dressing recipe from SimplyRecipes.com
Clemens offers a nice cryovaced pork belly with skin on that is very versatile. Aside from cutting it into thick cut bacon slices we made hot and spicy candied pork belly bites! We cut ours into 1 inch by 1/2 inch cubes and simply roasted them for 45 minutes with brown sugar and some spices!
Yield 8 Servings
- 1 pound Hatfield Pork Belly cut into 1″ by 1/2″ cubes (HTF2971, 10/4.25#)
- 1/2 teaspoon cayenne pepper (CQC017, QT)
- 1 1/2 teaspoons crushed red pepper (CQP101, QT)
- 1 teaspoon fresh ground black pepper (CQP064, GAL)
- 3/4 cup packed light brown sugar (NSU2150, 50#, Golden Barrel)
Preheat oven to 350 degrees. Cover pan with foil. Mix spices together in large bowl or seal top bag. Toss pork belly bites in spices and then lay out on pan. Bake for 45 minutes until sugar has candied nicely. Allow to cool for 10 minutes. Cut pork skin off of the bites and serve with toothpicks!
Recipe adapted from thesuburbansoapbox.com