Picture from cooking.nytimes.com
I love sweet potatoes and this recipe was perfect! I used some of our new Del Mundo Grated Imported/Domestic Romano which finished them off perfectly. This dish adds nice color to your plate and pairs perfectly with any cut of protein!
Yield 6 Servings
4 sweet potatoes (00886, 20#)
2 teaspoons minced garlic (02619, 5#)
1 tablespoon olive oil (992055, 4/3LTR)
2 tablespoons butter (melted) (880025, 36/1#)
1/4 cup grated Del Mundo Romano Cheese (775367, 4/5#)
1/4 teaspoon garlic salt (CQG026, QT)
1/2 teaspoon Italian seasoning (CQI039, GAL)
Preheat oven to 400 degrees. Peel and cube sweet potatoes into 1 inch cubes. Place garlic, oil, butter, salt, Romano cheese and Italian seasoning in a bowl and mix well. Throw in sweet potatoes and stir until well coated. Place aluminum foil on cookie sheet and lightly spray. Place coated sweet potatoes onto cookie sheet and spread out evenly. Bake for 18-22 minutes.
Recipe adapted from lilluna.com
What a simple summer meal of grilled veggies and a solid piece of tender pork! Hatfield’s tenderized pork chops were fast and easy to make with a lot of natural flavor. All we did was season with salt, pepper and oregano!
Yield 4 Servings
4 4-ounce Simply Tender Hatfield Boneless Pork Chops (HTF1604, 6/4PC/PK)
1 tablespoon finely chopped fresh oregano (05407, 4OZ)
Kosher salt (CQS030, 12/3#, Diamond Crystal)
Pepper (CQP064, GAL)
Creamy Cucumber and Grilled Potato Salad
2 pounds small to medium Red Bliss potatoes (about 12) (00881, 50#)
Kosher salt (CQS030, 12/3#, Diamond Crystal)
1/3 cup crème fraîche (CWUS550, 1/4.75#, Vermont Butter & Cheese) or mayonnaise (992177, 4/1GAL, Golbon)
2 tablespoons red wine vinegar (991953, 4/1GAL, Oasis)
1 tablespoon light corn syrup (992601, 4/1GAL, Karo) or 2 teaspoons sugar (991842, 50#, Golden Barrel)
1 teaspoon Dijon mustard (991256, 6/8.8#)
1 teaspoon celery seeds (CQC023, QT)
1 small garlic clove, minced (02619, 5#)
1/4 cup vegetable oil, plus more for brushing (992065, 6/1GAL, Town & Country)
Pinch of crushed red pepper (CQP100, 4#, Assagio Classico)
1 teaspoon finely chopped fresh oregano (05407, 4OZ)
1/2 cup chopped parsley plus 1 teaspoon minced parsley (00754, 6CT)
Freshly ground pepper (CQP064, GAL)
1 English cucumber, thinly sliced (00282, 12CT)
1/3 cup thinly sliced red onion (00683, 5#)
Apply salt, pepper and oregano to both sides of pork and let rest.
In a large saucepan, cover the potatoes with water and bring to a boil. Add a generous pinch of salt and simmer over moderately low heat until just tender, about 15 minutes. Drain the potatoes and let cool completely, then cut them in half lengthwise.
Meanwhile, in a large bowl, whisk the crème fraîche, vinegar, corn syrup, mustard, celery seeds and garlic. Gradually whisk in the 1/4 cup of oil. Stir in the crushed red pepper, oregano and 1 teaspoon of minced parsley and season the dressing with salt and pepper.
Light a grill or preheat a grill pan. Generously brush the potatoes with oil and season with salt and pepper. Grill the potatoes, cut side down, over moderately high heat, turning once, until lightly charred and hot, 10 minutes. Transfer to a plate and let cool slightly.
Turn grill to medium and grill pork chops for 2 minutes each side. Transfer to plate and let rest.
Toss the potatoes with the dressing and season them with salt and pepper. Fold in the cucumber, red onion and the 1/2 cup of chopped parsley and serve alongside pork chops.
Recipe from FoodandWine.com
I must confess that I have never cooked with fava beans before so I was excited to have some on hand! They are definitely a labor of love to prepare as you first take them from their pods and then blanch them quickly and shell them from one more additional covering. This dish used simple Italian cooking technique of a few ingredients and pure flavors. Perfect for a warm Summer night!
Yield 2 Servings
1 1/2 pounds (700g) fresh fava bean pods (available seasonally)
Kosher salt (CQS030 12/3#, Diamond Crystal)
2 small carrots (about 4 ounces; 115g), with a small handful of their tenderest greens if available (02015, 5#)
2 tablespoons (30ml) extra-virgin olive oil, plus more for drizzling (992059, 4/3ltr)
1 tablespoon (15ml) fresh juice from 1 lemon, plus a large pinch of grated zest (00531, 12CT)
1 small shallot (about 1 ounce; 30g), thinly sliced (01016, 4/5#)
Freshly ground black pepper (CQp071, QT)
6 ounces (170g) high-quality ricotta cheese (HPH203, 6/3#, Maggio)
4 slices hearty toast (55025, 24/19OZ, Rich’s)
Open up fava bean pods and remove individual beans. Discard pods. Bring a medium pot of salted water to a boil and prepare an ice bath. Add fava beans to pot and cook until crisp-tender, about 1 minute. Transfer fava beans to ice bath and allow to chill for 1 minute. Carefully peel off and discard the outer skin from each bean.
Scrub carrots under cold running water. Rinse greens (if using). Using a sharp knife, a vegetable peeler, or a mandoline, very thinly slice carrots on a strong bias. Transfer carrot slices to ice bath and set aside.
In a large bowl, whisk together olive oil, lemon juice and lemon zest. Add fava beans and shallot. Carefully dry carrots and greens (if using) and add to bowl. Toss to combine and season to taste with salt and pepper.
Spread ricotta over the bottom of a serving plate and top with dressed vegetables. Serve with toast. Drizzle with more olive oil just before serving, if desired.
Recipe from SeriousEats.com
This was a great addition to Hometown’s Company Picnic menu this past weekend! Simple, fast, fresh and healthy!
Yield: 4 Cups
1/2 cup white wine vinegar (991961, 4/1GAL, Regina)
1/4 cup water
1 teaspoon fine sea salt (NSA1450, 50#)
1 pound green or purple wax beans, trimmed (02596, 2/5#)
1 cup coarsely chopped dill (00300, 4OZ)
In a small saucepan, simmer the vinegar, water and salt, stirring, until the salt
dissolves. Combine the beans and dill in a heatproof bowl; cover with the hot brine. Let cool to room temperature, about 2 hours. Serve at room temperature or chilled.
Recipe from FoodandWine.com
Refreshing, simple, delicious and pretty to look at! What more could you ask for from a fruit salad? Well, this fruit salad is not your typical American fruit salad. Mexican fruit salads add savory elements of chili and salt, and perhaps some cilantro and onion as well. This fruit salad has an interesting flavor combination of jalapeno, red onion and cilantro that are unexpected, in a good way, when mixed with the sweetness of the fruit! Also, the blood oranges were purchased on accident, but make the salad that much more appealing to look at, and everyone wants their food to look pretty right:). Serve alongside your favorite Mexican dishes.
Yield 5-6 Servings
2 cups of cubed pineapple, slice the cubes into 1/2-inch wide slices (00842, 3CT)
2 blood oranges, segmented (01990, 20#)
1 granny smith apple, thinly sliced (00018, 12CT)
1/4 cup of thinly sliced red onion (00683, 5#)
1/2 jalapeño, seeded, thinly sliced or finely diced (optional) (00814, 10#)
2 tablespoons lime juice (00588, 12CT)
3 tablespoons chopped cilantro (optional) (05329, 1#)
Pinch of Kosher salt (CQS030, 3#, Diamond Crystal)
Combine the fruit, jalapeno, and onions in a bowl. Squeeze lime juice over everything. Sprinkle with salt. Toss in cilantro to combine.
Recipe adapted from SimplyRecipes.com