Appitizers

Mushroom Rockefeller

Serves 6 

• 6 md Portobello Mushrooms, stems removed
• 2 ea Hot Italian sausage, casing removed
• 8 oz the Brown bag; Lemon Feta Crème
• 12 oz Fresh Spinach, chopped
• Olive Oil

Preheat broiler to 450

Step 1:Heat a skillet to med-high heat and add sausage. Cook sausage until it is fully cooked and in small crumbled pieces. Add chopped spinach to sausage and cook until wilted and liquid has evaporated.

In a mixing bowl add sausage & spinach mixture then fold in Lemon Feta Crème until well combined.

Step 2: Rub each mushroom cap with olive oil and place onto a baking sheet. With a large spoon divide mixture evenly amongst each mushroom and level out.

Place in broiler and cook until cheese is bubbly and mushroom is soft. About 10 minutes

Main Dishes

Greek Stuffed Chicken Breast:

Serves: 6

• 3 Boneless Skinless Chicken Breasts
• 2 tsp the Brown bag; Seasoning
• 3 oz the Brown bag Fire Roasted Red Bell Pepper
• 1/2 cup the Brown bag; Lemon Feta Creme

Preheat oven 350

Step 1: Cut a lengthwise cut down the side of the chicken breast; separating the breast into two pieces. Place each piece between two sheets of parchment and pound out to 1/8” thick with the flat side of a meat mallet. The width should be about 4”- 5” (paper thin, do not worry if you pound holes into the breast). Sprinkle both sides of breasts with the Brown bag; Seasoning.

Step 2: Dice peppers and place into a small bowl. Add Lemon Feta Crème and combine. Spoon an even amount of mixture onto each chicken breast. Fold short side of breast onto mixture and roll up (as if you are making a burrito). Place each roll into an oven safe casserole dish. Drizzle each breast with olive oil and salt & pepper.

Step 3: Roast in oven uncovered for 30 minutes or until juices run clear (internal temperature to be 165 F). Let stand before serving. Serve with Couscous with Asparagus, Sugar Peas, and Radishes.

Sundried Tomato Pesto Salmon Roast

 Serves:4

• 4-6oz Salmon fillets, skin removed
• 4 oz the Brown bag; Sun-dried Tomato Pesto
• 4 oz Feta cheese, crumbled
• 2 ea Green onions, sliced thin
• 1 ea Fresh lemon, cut in half
• Salt and pepper, to taste

Preheat Oven to 350 degrees

Step 1: Place salmon on a clean cutting board and using tweezers pluck the pin bones from each fillet. Then wash the salmon, pat dry, and squeeze lemon juice over each fillet. Place onto a baking sheet and sprinkle with salt & pepper.

Step 2: Combine the sundried tomato pesto and feta cheese in a bowl, mashing and stirring with a fork until well blended. Spread the mixture evenly over each of the salmon fillet, like frosting a cupcake (filling will be about 3/4" thick). Sprinkle green onions and combined well.

Bake for 12-15 minutes or until fish is flaky

Lemon Feta Crème Bacon Wrapped Beef Fillet

Serves: 4

• 4 -8oz Beef Fillet, grass fed
• 4 slc bacon strips
• 8 oz the Brown bag; Lemon Feta Crème
• 3 tbs Fresh breadcrumbs
• 1 tbs Worcestershire sauce
• 2 tbs olive oil

Preheat oven to 400

STEP 1: In a mixing bowl, combine the Lemon Crème, breadcrumbs, and Worcestershire sauce. Mix well and refrigerate. With a sharp knife make a slice in the top of a steak and with your index finger make a cavity by applying pressure to the insides of the hole. When the cheese mixture is cold and firm stuff the hole in the steak with as much as the cavity will hold. Repeat as necessary. Wrap a bacon strip around each fillet and fasten with a toothpick. Refrigerate for 30 minutes.

STEP 2: Remove the steaks from the refrigerator place over a hot grill, cook the steaks (turning only once) for about 5 minutes. Finish the steaks in the oven until desired temperature is reached. Brush with the oil, salt, and pepper and allow to rest for 5 minutes and serve

Roasted Red Pepper Lemon Crème Ravioli with Marinara Sauce

Servings: 4

Ravioli

• 8 oz the Brown bag; Roasted Red Pepper
• 8 oz the Brown bag; Lemon Feta Crème
• 40 won ton wrappers

Sauce:

• 8 oz Tomato sauce
• 4 oz Red Wine, Zinfandel, Pinot Noir, or Cabernet Sauvignon
• 4 oz water
• 1 tsp Rosemary, finely minced
• 1 tsp thyme, finely minced
• 2 cloves Garlic, minced
• Salt & pepper to taste

GARNISH:

• 4 oz Sheep Feta cheese, crumbled
• 1 tsp the Brown bag Savory Seasoning
• 2 Tbsp Parsley, finely chopped

Step 1; Ravioli: Combine in a small bowl Roasted Red Peppers and Lemon Feta Crème. Lay out wantons then spoon 1 tsp mixture in center of wrapper. Brush edges with water. Fold over into a triangle pressing edges gently to seal. Set onto a baking sheet

Step 2; SAUCE: In a small saucepan heat red wine to a simmer, then add herbs, garlic, and salt & pepper. Simmer another 5 minutes then add tomato sauce and water. Cover and let simmer until ready to use. Stirring occasionally

Step3; Cook Immediately: Bring large pot of salted water to a boil over high heat. Add ravioli; stir with a slotted spoon to keep them from sticking. Cook for 2 minutes. Ravioli will float to the top when done.

Drain and arrange ravioli on a plate and top with sauce, cheese, seasoning, and parsley

Sun-dried Tomato Alfredo

Serves: 4

•  1 lbs Ready made Fresh Fettuccini

 SAUCE:

•  8 oz the Brown bag; Lemon Crème
• 8 oz the Brown bag; Sun-dried Tomato Pesto
• 5 oz Fontina or other nice melting cheese
• Sea salt and freshly ground black pepper
• 1bnch Broccolini

GARNISH

•  Freshly grated Parmesan, for serving Extra-virgin olive oil

 STEP 1 Bring a large pan of salted water to the boil. In a bowl large enough to rest on top of the pan, put your Lemon Feta Crème, Sundried Tomato Pesto, and your Fontina or other melting cheese with a pinch of salt and pepper. Place the bowl over the pot for the cheeses to slowly melt. (Double boiler affect) Trim any dry ends off the broccolini, then finely slice the stalks diagonally and leave the florets whole (cutting any larger ones in half).

STEP 2: Sauce should melted and combined, remove the bowl from above the pot and drop the pasta and broccolini into the boiling water. Boil hard for 2 to 3 minutes, until the pasta is just cooked through. Drain the pasta and broccoli, reserving a little of the cooking water, and quickly toss them with the sauce If the sauce is a little thick, add a few splashes of cooking water to make it silky and loose.

Top with sauce, Parmesan & Olive Oil

 Salads

Avocado Spinach Salad: 

Serves: 2

1              Avocado

1              Tomato

4   c         Spinach

1              Portobello mushroom

1/4 c        Flax seeds

2 ozs       Yogurt, Greek

Place spinach leaves in a bowl. Dice tomatoes, mushroom, and avocado.

In a separate bowl, blend tomatoes, mushroom, avocado and Greek yogurt together.

Toss mixture gently with spinach. Sprinkle with Flax Seeds.

Couscous with Asparagus, Sugar Peas and Radishes:

Serves: 6

½ lbs      Asparagus, cut ½” on the bias

¼ lbs      Sugar peas, cut on the bias

2   cup    Chicken stock

1             Lemon, Juiced & zested

10 oz      Couscous (Wheat or Brown Rice)

1/3 cup   Radishes, sliced

2 tbsp     Chives, chopped

2 tbsp     Italian parsley, chopped

1 tbsp     Mint, chopped

Suzy Seasoning, To taste

Blanch asparagus in a large pot of boiling salted water for about 2 minutes. Drain and submerge into an ice bath. (Ice bath: bowl of cold water and ice)

In a small saucepot, bring broth to a boil.

Side Dishes

Broccoli Puree

• 2 lbs Broccoli crowns (about 8 cups)
• 2oz the Brown bag; Lemon Feta Crème
• 1 tsp Extra virgin olive oil
• 1/4 tsp crushed red pepper
• Salt & Pepper to taste

Step 1:Cook broccoli in boiling salted water 7 minutes or until fork tender. Drain.

Step 2: Place broccoli, Lemon Feta Crème, and remaining ingredients in a food processor; process until smooth, scraping sides of bowl occasionally

Soups & Stocks 

French Onion Soup:

Serves 6

6                Large onions, sliced

6                Cloves garlic, sliced

3    tbsp    Grapeseed oil

1    tbsp    Unsalted butter

1    tsp      Salt       

1/4 tsp      Sugar

3    tbsp    *Brown rice flour

4    c           Beef stock, warmed

3   tbsps    Bourbon

                   Salt and Pepper to taste

6   pcs       French bread, sliced 1/2-inch thick

3/4 c          Gruyere cheese, grated

Sweat onions and garlic slowly in oil and butter until tender. Add salt & sugar, stirring frequently until caramelized and deep golden brown.

Sprinkle with flour and stir another 3 minutes.

Remove from heat and add stocks, salt & pepper.

Return to heat and add bourbon and simmer covered for 45 minutes.

Preheat broiler to high

Place French bread slices on a lined baking sheet. Cover slices with cheese and place under broiler until cheese has melted and is golden and bubbly.

Serve either on top of soup or on the side

Roasted Beef Stock                                                 

Yields: 4 cups

2 lbsBone-in Chuck Roast

2 tbl sundried tomato paste

1 med yellow onion, peeled and cut in half

1 celery stalk cut in half

1 whole carrot cut in half

3 whole cloves garlic

1/4 bunch flat leaf parsley

3 Whole sprigs fresh thyme

2 Bay leaves

2 cups dry red wine (zinfandel),

¼ tsp. kosher salt

1 tsp. peppercorns

Preheat oven to 450 degrees

Next wash and pat dry chuck roast and place into a Dutch Oven and message with a little olive oil and salt and pepper. Roast for 30 minutes. Remove from oven and brush with tomato paste then add onion, celery, and carrot. Roast for another 30 minutes.

Remove and place onto stove and deglaze the pan with the red wine scrapping the bottom to lift the browned particles. Cover with water and then add the remaining herbs, garlic, and peppercorns. Season with salt.

Simmer for 2 hours or until stock is dark and fragrant and the beef meat has removed from the bone and is tender. Strain stock pot through a sieve into a large bowl to separate the liquid from the meat and bones. Set liquid aside to cool and for degreasing.

Remove all meat and veggies. Save meat for other uses, discard bone & veggies.

Once stock has cooled, remove the layer of fat on top. Your stock is now ready for use or to be put in a freezer safe container and freeze for another time.

Roasted Lamb Stock                                                 

Yields: 4 cups

2 lbs lamb shanks

1 med yellow onion, peeled and cut in half

1 celery stalk cut in half

1 whole carrot cut in half

3 whole cloves garlic

1/4 bunch flat leaf parsley

3 Whole sprigs fresh thyme

3 whole sprigs fresh savory

3 Whole sprigs fresh rosemary

2 Bay leaves

2 cups dry red wine (zinfandel)

¼ tsp. kosher salt

1 tsp. peppercorns

Preheat oven to 450 degrees

Next wash and pat dry lamb shanks and place into a Dutch Oven and message with a little grape seed and salt and pepper. Roast for 30 minutes. Remove from oven and add onion, celery, and carrot. Roast for another 30 minutes.

Remove and place onto stove and deglaze the pan with the red wine scrapping the bottom to lift the browned particles. Cover with water and then add the remaining herbs, garlic, and peppercorns. Season with salt.

Simmer for 2 hours or until stock is dark and fragrant and the lamb meat has removed from the bone and is tender. Strain stockpot through a sieve into a large bowl to separate the liquid from the meat and bones. Set liquid aside to cool and for degreasing.

Remove and discard all meat and veggies. 

Once stock has cooled, remove the layer of fat on top. Your stock is now ready for use or to be put in a freezer safe container and freeze for another time.