Roasted Beet & Quinoa Salad w/ Kale and Feta

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One of the best salads out there! Sweet and salty with a little bit of heat from the red pepper flake infused dressing! DOUBLE the recipe and store it in your fridge all week long for quick work lunches,or as a side to your favorite protein! Definitely a go-to for BBQ potlucks as well! Try subbing 1/2 of the kale for the dark leafy beet tops! The flavour is very similar to chard/kale! Along with being delicious, beet greens are a great source of fiber, and are packed with antioxidants and Vitamin B6! 

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Roasted Beet & Quinoa Salad with Kale and Feta

Makes 4+ servings 

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Ingredients

  • 2 medium golden/or red beets, peeled and cut into 1/2” wedges
  • 1 Cup quinoa
  • 1/4 Cup garlic scapes, chopped 
  • 1 Small bunch kale, ribbed and chopped
  • 1/2 Cup crumbled feta
  • 1/3 Cup dried cranberries
  • 1/4 Cup sliced almonds (optional)

For the Dressing:

  • 1/4 cup extra virgin olive oil
  • Juice of 1 lemon
  • 1/2 Tsp red pepper flakes

-whisk to combine-

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Directions

Preheat oven to 400 degrees. Toss beet wedges in a drizzle of olive oil and place in single layer on a lined baking sheet. Bake 35-45 minutes until fork tender , turning them over half way through. 

Bring quinoa and 2 cups of water to a boil in a medium saucepan. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, 15 to 20 minutes. Set aside to cool.

While Quinoa is cooking, in medium skillet set over medium-high heat, add a drizzle of oil and sauté the garlic scapes for a couple minutes, until softened. Remove the tough ribs from the kale, stack and thinly slice the leaves. Add to the pan and cook for about 5 minutes until wilted. at this point, you could add the BEET GREENS if you wanted to. They are edible and delicious. 

In a large serving bowl, combine beets, quinoa, and kale mixture. Store in your fridge to chill.  Before serving, add feta, dried cranberries, sliced almonds, and dressing! Fold everything together and enjoy!

Apple Cider and Citrus Roasted Turkey

Apple Cider and Citrus Roasted Turkey

Full MEal Turkey

For the Bird
1 x 18-20lb turkey
3 tbsp kosher salt
2 tsp black pepper
1/2 tsp ground coriander

1 small onion
1 whole head of garlic

For the gravy
2 cups Crampton’s Apple Cider, divided
3 cups chicken stock, divided (save 1 cup for gravy)
1/4 cup flour, ish

For the Butter
12 tbsp unsalted butter, solfened
3 garlic cloves, finely chopped
2 tbsp lemon zest
1 tbsp orange zest
1 tbsp fresh rosemary, chopped
2 tsp fresh sage or thyme, chopped

Remove bird from fridge and allow to sit for 1 hour at room temperature. Pat dry with paper towel, and place breast up on a wire rack in a roasting pan.

Position the rack in your oven to accommodate your roaster, preheat your oven to 450 degrees.

In a small bowl, combine, salt, pepper, and coriander. Using your fingers, gently separate the skin from the meat; be careful not to tear the skin. Spread half of the spice mixture under the skin, massaging into the meat. Massage the remaining rub all over the meat, and sprinkle into the cavity.

For the flavored butter, combine all the ingredients in a bowl until well incorporated. Rub half of the butter under the skin of the breast and thighs. Tuck the wings behind the head, so it bird looks like it’s sunbathing! Rub the remaining butter over the whole bird.

Cut both the lemon and orange in half, and squeeze the juices into the bottom of the roasting pan. Stuff the 2 halves of lemon into the cavity of the bird. Throw away the orange. Peel the whole head of garlic, and crush the cloves. Put half of them into the bottom of the pan, and the other half into the cavity. Cut onion in quarters, do the same. In the bottom of the pan, pour in 2 cup apple cider, 1 cup chicken stock. Add the giblets.

Put the lid on the roaster, place in the oven, and IMMIDIATELY turn your oven down to 350.

Roast for 3 hours, covered. Remove lid, if the bottom of the pan is dry add more stock or cider, cook uncovered for another 30-60 minutes or until the thigh registers 170 with a thermometer.

When cooked, remove and LET REST for 30 minutes, draped in foil.

For the gravy, skim off any unwanted fat or pour into a fat separator (OR don’t skim off any at all…. no judgment here!). Pour juices back into the pan, and add the remaining apple cider or chicken stock. (Depending on how much gravy you want, you can always add more water or chicken stock then what is listed). Bring to a boil, scrapping up the bits from the bottom. In a glass jar, shake together 1 cup of stock and ¼ cup of flour, and pour into the simmering gravy. Allow the gravy to simmer, and repeat if the gravy is to thin, until the desired consistency is met. Serve immediately!

Serve with SMAK DAB Cranberry Wine Mustard! Yumm!!

 

Brown Sugar & Mustard Glazed Ham

Ham 11 10-pound smoked ham with rind, trim off excess fat

1/3 cup fruit juice (apple, tropical, grape, orange … take your pick!)

1/4 cup SMAK DAB Mustard (any flavor will do!)

1/2 cup brown sugar

2 tbsp honey or maple syrupHam 2

Good pinch of black pepper, nutmeg and cloves

Place ham in a large dutch oven and cover with cold water. Bring to a boil, and simmer for 1 hour on medium low heat. Make sure to watch water levels, and add more if needed.

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Preheat oven to 325°F. Using two forks, lift the ham out of the water and place in a roaster. In a bowl, mix together fruit juice, mustard, brown sugar, honey, spices, and pour half the mixture over the ham. Bake for 30 minutes. Add the rest of the glaze, and bake another 15-20 minutes. Slice, and serve!

 

 

 

Ham 3Ham 4IMG_1413

Garlic, Rosemary, and Lemon Roast Chicken

3 cloves garlic, mincedIMG_1324

3 tbsp chopped rosemary

2 tbsp olive oil, OR cold pressed canola oil

1 tbsp Salt

1 tsp Black Pepper

1 lemon

1, 5 Pound Whole Chicken, innards removed

2 cup Crampton Made Apple Cider

1-2 cups chicken stock OR water

Preheat the oven to 350 degrees F.

IMG_1355Rinse whole chicken under cold running water. Pat chicken dry with paper towels. Place chicken breast-side up in a roasting pan with roasting rack.

 

Mash together garlic, rosemary, oil, salt, and pepper. Use your hands to spread the mixture all over the chicken and under the skin of the chicken. Wash your hands. Cut the lemon in half, and squeeze the juice all over the chicken, and stuff the halves inside of the chicken. Tuck the wings under the neck of the chicken. Pour the apple cider and stock into the base of the roaster.

IMG_1389Roast chicken for 1 hour and 40 minutes, until internal temperature of chicken reads 165 degrees F. Let chicken rest for about ten minutes before carving and serving.

*If you want gravy, use this recipe we developed for our turkey:

2 cups Crampton’s Apple Cider, divided

3 cups chicken stock, divided (save 1 cup for gravy)

1/4 cup flour, ish

For the gravy, skim off any unwanted fat or pour into a fat separator (OR don’t skim off any at all…. no judgment here!). Pour juices back into the pan, and add the remaining apple cider or chicken stock. (Depending on how much gravy you want, you can always add more water or chicken stock then what iFull Meal Chicken 2s listed) With a whisk, mash up garlic cloves, and remove onion pieces. Bring to a boil, scrapping up the bits from the bottom. In a glass jar, shake together 1 cup of stock and ¼ cup of flour, and pour into the simmering gravy. Allow the gravy to simmer, and repeat if the gravy is to thin, until the desired consistency is met. Serve immediately!

Honey Crisp Apple Salad with Walnuts and Sweet Spiced Basil + Cider Vinaigrette


Honey Crisp Apple Salad with Walnuts and Sweet Spiced Basil + Cider Vinaigrette


 

2 head, butter crunch lettuce

4 cups wild arugula

1/2 cup toasted walnuts

2 Honey Crisp apples, sliced into thin matchsticks

1/4 cup basil, thinly sliced

 

¼ cup plus 2 tablespoons apple cider vinegar

2 ½ tablespoons honey

1/4 teaspoon cinnamon

¼ teaspoon black pepper

¼ teaspoon plus a pinch salt

Pinch cumin

Pinch curry powder

½ cup plus 2 tablespoons canola oil

 

Add all ingredients into the bowl of a food processor, and process until everything is well combined and smooth; with the processor running, slowly drizzle in the oil and continue to process until the vinaigrette is well emulsified and blended.

 

In a large bowl, add the lettuce, arugula, basil, walnuts and matchstick-sliced apples, and drizzle lightly with some of the Spiced Cider Vinaigrette.

 

****This makes about 1 cup, so you may have additional dressing left over which you can store in the fridge***

Warm Butter Beans with Rosemary, Garlic, and Spinach

1 can butter beans, drained (or white beans if unavailable)

3 tbsp extra virgin olive oil (plus more, if desired!)

1-2 cloves garlic, peeled & finely sliced

2 small sprigs rosemary, leaves picked

1 good handful of spinach

Pinch of chili flakes

Heat a small frying pan over a medium heat and add 3 tablespoons olive oil. Add beans, garlic, rosemary, and stir fry beans until they are golden and warmed through. Add the spinach and chile flakes, and cook until the spinach in wilted. Season well and serve with a drizzle of olive oil.

****Serve alongside Winter Squash Agro dolce!!****

Winter Squash Agro dolce

1 2lb kabocha squash, peeled and seeded, cut into 1” wedges

2 small delicatta squash, seeded, cut into 1.5” wedges

2 tbsp olive oil

Sea salt and pepper

¾ cup red wine vinegar

1/2 cup brown sugar

2 tbsp golden raisins, chopped

1-1/2 small chile, finely chopped (depending on heat preference!) OR a good pinch of chile flakes

Squash 1Squash 2

Preheat the oven to 400. Place squash on a rimmed baking sheet. Drizzle with olive oil and season generously with sea salt and pepper. Roast, tossing lightly occasionally, for about 30-35 minutes.

Squash 3

Squash 4

Meanwhile, bring the chile, vinegar, sugar, and a pinch of salt to a boil in a saucepan over medium heat. Reduce heat and mixture until syrupy, about 8-10 minutes.

Transfer the squash to a platter, and drizzle with the agro dolce. Serve!