Mustard Crusted Beef Tenderloin with Arugula Salad
Pork Chops with Maple Glazed Brussel Sprouts
4 Pork Chops (about 2lbs)
Salt and freshly ground black pepper
2 tablespoons olive oil
1 cup maple syrup
1 tablespoon Dijon mustard
4 cloves garlic, minced
2 teaspoons minced fresh ginger
2 cups frozen Brussels sprouts, thawed
Season both sides of pork with salt and black pepper. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add pork to hot pan and cook 2 minutes per side, until golden brown. In a medium bowl, whisk together maple syrup, mustard, 3 garlic cloves, and ginger. Add sauce to pan and bring to a simmer. Add chops to simmering liquid, cover and cook 5 minutes. Uncover and simmer 5 more minutes, until sauce reduces and pork is cooked through.
Meanwhile, in another skillet, heat the remaining 1 tablespoon oil. Add the Brussels sprouts and the remaining minced garlic clove. Season with salt and pepper. Saute until heated through, about 5 to 7 minutes. Serve immediately.
Cranberry Marinated Pork Chops
Its Arthurs Fault Cranberry Dressing
Sliced Champlain Orchards Apples
Marinate Pork Chops in Cranberry Dressing.
Saute sliced onions in Olive oil.
Add Pork Chops to skillet.
Sear Pork chops on either side for 1 minute each.
Cover skillet and cook for 10 minutes.
Flip Pork Chops.
Add Thin Sliced Apples.
Cover and cook for another 5-10 minutes until pork is 160 degrees and apples are soft.
Roasted Almond and Asiago Pesto Stuffed Tenderloin
VT Fresh Pasta Roasted Almond and Asiago Pesto
Norris Berry Farm Grape tomatoes
Cut the tenderloin into 2 pieces and use a meat tenderizer to even them out flat.
Sprinkle with salt and pepper, then spread an even, thin layer of pesto over the meat.
Slice the cherry tomatoes thinly and place them over the pesto.
Roll up each strip of tenderloin like a jelly roll, but not so tight that the pesto squeezes out.
Wrap with a thin string and cook at 275-degrees until desired doneness.
Serve with your favorite vegetables from our Produce Stand!
Delicata Squash and Vermont Soy Tofu Curry
Champlain Orchard Macintosh Apples
dried fresh herbs
3 tablespoons brown sugar
2/3 cup real VT Maple Syrup
1 cup Champlain Orchards apple cider
Combine dried fresh herbs (such as rosemary, sage, thyme, etc.) with salt and pepper and rub over the pork loin.
Cook roast in 325-degree oven in a shallow roasting pan for 1 to 1.5 hours. Drain fat.
In a bowl, combine 4 apples, diced, with brown sugar and diced red onion. Spoon around the roast and cook for 1 more hour, until internal temperature is 145-degrees F.
Transfer the roast, apples and onion to a serving platter.
To make the gravy, skim excess fat from meat juices. Pour drippings into a medium heavy skillet.
Stir in apple juice and syrup. Cook and stir over medium-high heat until liquid has been reduced by half, about 1 cup.
Slice the roast, and serve with gravy.
Risotto with Fall Harvest Veggies
Ready to Roast Veggie Combo
2 quarts Misty Knoll Chicken Stock
2 cups Arborio Rice
Dry white wine
Place Ready to Roast Veggie Combo in the oven with a drizzle of olive oil and sea salt. Cook for 20 minutes on 350 until soft
Coat a saucepan with remaining 2 tablespoons of oil. Saute the remaining 1/2 onion and garlic clove. Add the rice and stir quickly until it is well-coated and opaque, 1 minute. This step cooks the starchy coating and prevents the grains from sticking. Stir in wine and cook until it is nearly all evaporated.
Now, with a ladle, add 1 cup of the warm broth and cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to cook and stir, allowing the rice to absorb each addition of broth before adding more. The risotto should be slightly firm and creamy, not mushy. Transfer the roasted veggies to the rice. Stir in Parmesan cheese, cook briefly until melted.
Beef Tenderloin with Blue Ledge Farm Camembrie
Blue Ledge Farm Camembrie
Norris Berry Farm cucumbers and grape tomatoes
Slice Tenderlion Steak to create a pocket.
Salt and pepper both sides.
Slice a peice of Camembrie into the Steak.
Grill on both sides until desired tenderness.
Serve with a salad of cucumbers and grape tomatoes from Norris Berry Farm.
T-Bone Steaks with Chopped Garni & Broiled Tomatoes
2 T-bone Steaks (about 1lb each)
1/4 cup extra-virgin olive oil, plus some for drizzling
1 lb. Rockville Market Farm organic tomaotes, tops removed, seeds scooped out
Salt and pepper
3 slices Klinger's bakery bread, crusts trimmed, torn into pieces
1/2 cup pitted green or black olives
3/4 cup grated Romano, 3 handfuls
2 cups Rockville Market Farm organic arugula, chopped
Summer herbs (whatever you have on hand)
1 cup (20 leaves) shredded or torn basil
1/2 lemon, juiced
Preheat oven to 375 degrees F.
Preheat a large griddle or large skillet over high heat. Brush the meat with extra-virgin olive oil, you'll need about 1/4 cup. Sear the steaks 2 minutes on each side, 3 at a time. Arrange steaks on baking sheet. When steaks are all seared off, transfer to oven and roast 5 to 6 minutes for medium doneness, subtract or add 2 minutes to that time for medium- rare to medium-well.
Place tomatoes on a broiler pan and season with salt and pepper. Combine the bread, olives, parsley, summer herbs and Romano in the food processor and pulse grind the mixture. Dress the mixture with some extra-virgin olive oil salt and pepper and fill the tomatoes.
Dress chopped arugula and basil with a little lemon juice, extra-virgin olive oil, and salt and pepper.
Remove steaks and let rest. Switch broiler on and broil tomatoes a couple of minutes to brown the cheese and bread crumbs on top.
Serve steaks with greens on top and broiled tomatoes alongside.
Chicken Teriyaki with Organic Red Potatoes