ACTIVE TIME – 20 minutes | SERVES – 6-8
8 large eggs
3/4 cup heavy whipping cream
3/4 cup milk
1/2 teaspoon each salt and pepper
8 ounces Red Apple® Apple Smoked Gouda cheese, shredded (1 cup)
1 cup chopped Swiss chard leaves
1/2 cup chopped cooked bacon
1 cup cherry tomatoes, halved
1. Heat oven to 350°F.
2. Whisk the eggs, cream, milk, salt and pepper in a large bowl. Stir in the gouda, Swiss chard and bacon.
3. Pour in a greased 9-inch deep-dish pie plate. Top with tomatoes.
4. Bake for 40-45 minutes or until center is set and a knife inserted near the center comes out clean. Let stand for 10 minutes before serving
ACTIVE TIME – 40 minutes | SERVINGS – 6 sliders
- 1 1/2 pounds lean ground beef (85% lean)
- 3 ounces Black Creek® Artisan Series Cheddar Cheese with Gruyere notes, cut into 12 small cubes
- Kosher salt and coarsely ground pepper
- 1/2 teaspoon garlic salt
- 6 small slider buns or dinner rolls, split
- 3 to 4 tablespoons butter, softened
- 1/2 cup mayonnaise
- 1/3 cup prepared sun-dried tomato pesto
- 1 cup fresh baby spinach
1. Divide beef into twelve 2-ounce portions; shape into balls. Form into patties, each about 1/4-inch thick. Place two cheddar cubes in the center of six patties. Top with remaining patties; press meat edges to seal.
2. Season both sides of patties with salt, pepper and garlic salt.
3. Cook two burgers, covered, in a large skillet over medium-high heat for 5 minutes. Flip patties. Add 1 tablespoon water. Cover and cook for 4-6 minutes longer or until a thermometer inserted into patties reads 160ºF. Repeat with remaining burgers; keep warm.
4. Meanwhile, spread buns with butter on cut sides. Toast in a large skillet over medium heat until light golden brown.
5. Combine mayonnaise and sun-dried tomato pesto in a bowl; spread on bun bottoms. Top with burgers, spinach and bun tops.
ACTIVE TIME – 40 minutes | SERVINGS – 6-8
- MARINATED ASIAGO:8 ounces Stella® Asiago Cheese Wedge, cut into 1/2-inch cubes
- Zest of 1 medium lemon
- 1 tablespoon minced fresh rosemary
- 1 tablespoon minced fresh thyme
- 2 garlic cloves, minced
- 1/2 cup olive oil
- 1 cup uncooked quinoa
- 1/3 cup finely chopped red onion
- 1/4 cup white balsamic vinegar
- Pinch salt
- 1 large sweet red bell pepper, chopped
- 1 cup toasted walnut halves, coarsely chopped
- 4 green onions, chopped
- Kosher salt and pepper to taste
- Pinch crushed red pepper flakes, optional
- 2 cups fresh pea shoots or baby arugula
1. Gently toss asiago with lemon zest, herbs and garlic in a bowl; transfer to a glass jar. Pour in olive oil; gently stir. Cover and refrigerate for at least 1 hour or until serving.
1. Cook quinoa according to package directions. Transfer to a large bowl; cool completely.
2. Meanwhile, combine red onion and balsamic vinegar in a bowl. Season with salt. Let stand for at least 15 minutes.
3. Add the red onion-vinegar mixture, red bell pepper, walnuts and green onions to quinoa; toss to combine. Remove asiago from oil with a slotted spoon. Set aside oil. Gently fold asiago into salad. Pour in 1/4 to 1/3 cup reserved oil, adding more oil if needed; gently toss. Season with salt and pepper to taste. Sprinkle with red pepper flakes if desired. Fold in pea shoots or arugula.
ACTIVE TIME – 55 minutes | SERVINGS – 6
- 1 large onion, chopped
- 2 medium carrots, chopped
- 2 medium celery ribs, chopped
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 1/4 teaspoon crushed red pepper flakes
- 6 cups chicken stock
- 2 cups cubed peeled butternut squash
- 1 Yukon Gold potato, cubed
- 5 ounces Stella® Shredded Parmesan Cheese
- 1 bay leaf
- 1 can (15.5 ounces) cannellini beans, rinsed and drained
- 1 small bunch kale, ribs removed and chopped
- 1/2 cup fresh bread crumbs
- Zest of 1 medium lemon
- Salt and pepper to taste
1. Sauté the onion, carrots and celery in olive oil in a Dutch oven over medium-high heat until crisp-tender. Reduce heat to medium-low. Add garlic and red pepper flakes; cook and stir for 1 minute longer.
2. Stir in the chicken stock, squash, potato, reserved American Grana® rind and bay leaf. Bring to a boil. Reduce heat to low. Simmer, uncovered, for 15 minutes, stirring occasionally.
3. Add beans and kale; simmer for 10-15 minutes longer or until the squash, potato and carrots are tender. Stir in bread crumbs and lemon zest. Season with salt and pepper to taste. Remove bay leaf.
4. Ladle soup into serving bowls. Top with grated parmesan.