PRODUCTS

PREPARATIONS

• 1 Blanch the spinach, squeeze to remove excess water, chop then press down with paper towels to remove as much of the remaining water as you can.
• 2 Cut the bacon into small pieces. Cook the bacon (no need to add oil) in a hot frying pan until browned. Scoop out with a slotted spoon. Reserve the fat and drippings in the pan. Beat the eggs in a bowl.
• 3 Add the spinach and cheese. Season with salt and pepper.
• 4 Mix until everything looks uniform.
• 5 Add the bacon and stir. Reheat the frying pan. When the oil in hot, pour in the egg mixture. Cook over low heat, covered, until fully set, about 10 minutes.
• 6 Drizzle with ketchup and mayo, if you like. Slice and serve.

PRODUCTS

PREPARATIONS

• 1 Melt 1 teaspoon of butter in a skillet over medium-high heat, add a mushroom cap, and cook on both sides until completely soft to the center, about 3 minutes. Place the cooked mushroom upside-down on an aluminum foil-lined baking sheet; sprinkle with garlic powder.
• 2 Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source.
• 3 Melt the remaining butter in a skillet over medium-high heat.
• 4 Add the scallops, and cook until just firm, and lightly browned on both sides. Place the scallops on top of the mushroom. Stir together mayonnaise and chili sauce in a small bowl, and spoon over the scallops.
• 5 Broil until the mayonnaise has developed brown patches and is hot, 3 to 5 minutes. Sprinkle with green onions to serve.

PRODUCTS

PREPARATIONS

• 1 Heat a skillet over medium high heat, add chorizo, and cook until chorizo is crisp.
• 2 Add chopped onions to remaining oil and cook, stirring occasionally, until onions are soft, about 8 minutes.
• 3 Add tomatoes and cook until they begin to fall apart, about 4 minutes.
• 4 Add clams and reserved chorizo to pan; cover with lid tightly and cook until clams open, about 10 minutes.
• 5 Remove lid and discard any unopened clams. Season to taste with kosher salt and cracked black pepper.

PRODUCTS

PREPARATIONS

• 1 Preheat oven to 400. Brown ground beef in a skillet.
• 2 Add taco seasoning and water. Bring to a boil, reduce to a simmer for 10 minutes. Spray an 8 x 8-inch baking dish with non-stick spray. Spoon filling into the mushroom caps and place into baking dish. Top with shredded cheese. Cover with foil and bake for 15 minutes. Take foil off and bake for another 10 minutes.
• 3 Add any toppings desired.

PRODUCTS

PREPARATIONS

• 1 Mash egg yolks in medium bowl with fork.
• 2 Add cream cheese spread and mustard; mix well.
• 3 Fill whites with yolk mixture.

PRODUCTS

PREPARATIONS

• 1 Coarsely chop the fresh spinach. Finely dice the red onion. Dice the tomato into pieces.
• 2 Cut the Havarti cheese into thick slices. In a medium bowl whisk the egg whites. Coat a small skillet with olive oil and bring to temperature over medium heat.
• 3 Pour the eggs into the preheated skillet and let them begin to cook. Top the partially cooked egg whites with the spinach, onion, tomato, and cheese. Sprinkle with salt and pepper. Cover the pan and let the frittata cook until the cheese is melted.
• 4 Remove from heat and transfer to plate.
• 5 Serve warm!

PRODUCTS

PREPARATIONS

• 1 Heat butter or oil in a large skillet over medium-high heat.
• 2 Add peppers, steak, and seasonings and cook for about 5 minutes, or until peppers are tender. Turn heat off and top the hot steak and peppers with the cheese and let melt. Meanwhile, place salad mix into a large bowl. Place the hot mixture evenly over the bowl of salad, and serve immediately.

PRODUCTS

PREPARATIONS

• 1 Stir together chicken, celery, onions, mayonnaise, celery salt and almonds. Scoop into cored tomatoes and serve cold.

PRODUCTS

PREPARATIONS

• 1 Preheat oven to 400. Brown ground beef in a skillet.
• 2 Add taco seasoning and water. Bring to a boil, reduce to a simmer for 10 minutes. Spray an 8 x 8-inch baking dish with non-stick spray. Spoon filling into the mushroom caps and place into baking dish. Top with shredded cheese. Cover with foil and bake for 15 minutes. Take foil off and bake for another 10 minutes.
• 3 Add any toppings desired.

PRODUCTS

PREPARATIONS

• 1 Mash egg yolks in medium bowl with fork.
• 2 Add cream cheese spread and mustard; mix well.
• 3 Fill whites with yolk mixture.

PRODUCTS

PREPARATIONS

• 1 Whisk eggs and milk thoroughly together (I also like to scramble eggs by shaking the eggs and the milk vigorously in a mason jar.
• 2 Heat a nonstick skillet over medium heat and add eggs. Cook until eggs are soft-set, stirring gently from time to time.
• 3 When eggs are just set, gently stir in ricotta and chives.
• 4 Transfer to plate, drizzle a little olive oil on top and serve.

PRODUCTS

PREPARATIONS

• 1 Place spring mix greens on a plate. Top with sliced chicken, bacon, hard boiled egg, blue cheese and avocado.
• 2 Add grape tomatoes and blue cheese dressing if desired.

PRODUCTS

PREPARATIONS

• 1 Preheat oven to 400 Fahrenheit and chop onions, peppers and sage as noted.
• 2 Heat a large skillet over medium heat. Once hot, add in the sausage and onion to cook. Break the sausage into bits and cook for approximately 10-12 minutes, until the pork is browned and cooked through. Stir in the green pepper and sage when the pork is almost finished and then remove the pan from heat once the sausage is browned.
• 3 While the sausage is cooking, line a baking sheet with parchment paper. Scoop out the stem and ribs of the Portobellos and place them on the baking sheet.
• 4 Scoop the sausage mixture into the mushrooms, filling them completely. You may have some leftover sausage mixture.
• 5 Place the mushrooms on a baking sheet.
• 6 Bake for 15 minutes.
• 7 Allow the mushrooms to cool for a minute and then serve.

PRODUCTS

PREPARATIONS

• 1 Preheat oven to 400. Brown ground beef in a skillet.
• 2 Add taco seasoning and water. Bring to a boil, reduce to a simmer for 10 minutes. Spray an 8 x 8-inch baking dish with non-stick spray. Spoon filling into the mushroom caps and place into baking dish. Top with shredded cheese. Cover with foil and bake for 15 minutes. Take foil off and bake for another 10 minutes.
• 3 Add any toppings desired.

PRODUCTS

PREPARATIONS

• 1 Mash egg yolks in medium bowl with fork.
• 2 Add cream cheese spread and mustard; mix well.
• 3 Fill whites with yolk mixture.

PRODUCTS

PREPARATIONS

• 1 Crack the eggs into a small mixing bowl.
• 2 Add the milk or water, salt, and pepper. Briskly stir with a fork until well beaten; set aside. In an 8-inch nonstick skillet, melt 2 tablespoons of the butter over medium-high heat.
• 3 Add 4 or 5 of the Swiss chard leaves and saut until just wilted.
• 4 Remove from the pan and set aside. Melt the remaining butter in the skillet, then slowly pour in the egg mixture, tilting the pan to spread it evenly.
• 5 Let the eggs firm up a little, allowing some of the remaining liquid to flow to the sides of the pan. Continue to cook for about another minute, but while the center is still a bit runny, spoon in the ricotta. Tilt the pan to one side and, using a spatula, fold about 1/3 of the omelet over the ricotta filling. Shake the pan gently to slide the omelet to the edge. Holding the pan near the serving plate, tip it so the omelet slides onto the plate.
• 6 Serve with the Swiss chard.

PRODUCTS

PREPARATIONS

• 1 Heat oven to 220C/fan 200C/gas 7. Arrange the sausages in a roasting tin in asingle layer and bake for 10 mins. Meanwhile, mix together all the other ingredients withseasoning and 1 tbsp water.
• 2 Pour the ketchup mixture over thesausages and mix well.
• 3 Bake for 30 minsmore until the sausages are golden.

PRODUCTS

PREPARATIONS

• 1 Melt 1 teaspoon of butter in a skillet over medium-high heat, add a mushroom cap, and cook on both sides until completely soft to the center, about 3 minutes. Place the cooked mushroom upside-down on an aluminum foil-lined baking sheet; sprinkle with garlic powder.
• 2 Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source.
• 3 Melt the remaining butter in a skillet over medium-high heat.
• 4 Add the scallops, and cook until just firm, and lightly browned on both sides. Place the scallops on top of the mushroom. Stir together mayonnaise and chili sauce in a small bowl, and spoon over the scallops.
• 5 Broil until the mayonnaise has developed brown patches and is hot, 3 to 5 minutes. Sprinkle with green onions to serve.

PRODUCTS

PREPARATIONS

• 1 Preheat oven to 400. Brown ground beef in a skillet.
• 2 Add taco seasoning and water. Bring to a boil, reduce to a simmer for 10 minutes. Spray an 8 x 8-inch baking dish with non-stick spray. Spoon filling into the mushroom caps and place into baking dish. Top with shredded cheese. Cover with foil and bake for 15 minutes. Take foil off and bake for another 10 minutes.
• 3 Add any toppings desired.

PRODUCTS

PREPARATIONS

• 1 Mash egg yolks in medium bowl with fork.
• 2 Add cream cheese spread and mustard; mix well.
• 3 Fill whites with yolk mixture.

PRODUCTS

PREPARATIONS

• 1 Preheat the oven to 350 degrees F.
• 2 Coat a nonstick 10-inch saute pan with olive oil.
• 3 Add the sausage and brown.
• 4 Add the peppers and saute until they are soft.
• 5 In a bowl, add the Parmigiano to the beaten eggs and season lightly with salt. Using a heat-proof rubber spatula, stir the eggs into the pan with the sausage and peppers. Stir the eggs to evenly distribute the sausage and peppers throughout the eggs. Once the eggs set on the bottom and around the sides of the pan, place the pan in the preheated oven for 7 to 8 minutes or until the eggs are cooked through.
• 6 Remove from the pan.
• 7 Cut into wedges and serve hot or a room temperature.

PRODUCTS

PREPARATIONS

• 1 Preheat oven to 400 Fahrenheit and chop onions, peppers and sage as noted.
• 2 Heat a large skillet over medium heat. Once hot, add in the sausage and onion to cook. Break the sausage into bits and cook for approximately 10-12 minutes, until the pork is browned and cooked through. Stir in the green pepper and sage when the pork is almost finished and then remove the pan from heat once the sausage is browned.
• 3 While the sausage is cooking, line a baking sheet with parchment paper. Scoop out the stem and ribs of the Portobellos and place them on the baking sheet.
• 4 Scoop the sausage mixture into the mushrooms, filling them completely. You may have some leftover sausage mixture.
• 5 Place the mushrooms on a baking sheet.
• 6 Bake for 15 minutes.
• 7 Allow the mushrooms to cool for a minute and then serve.

PRODUCTS

PREPARATIONS

• 1 Chop the onion and reserve a few tablespoons for garnish.
• 2 Transfer all the remaining onion to a cast iron skillet over medium heat.
• 3 Add carrot and garlic and stir to combine. Cook together for 5 minutes then add the ground beef.
• 4 Season the meat with salt & pepper, apple cider vinegar, and water. Stir to combine and cook until meat is browned and water has evaporated.
• 5 While the meat is cooking prepare a large plate or bowl. Place the greens onto the plate or bowl.
• 6 Top the greens with two large heaping spoons full of taco meat.
• 7 Garnish with reserved chopped onion and a dollop of mayonnaise. Serve and enjoy!

PRODUCTS

PREPARATIONS

• 1 Preheat oven to 400. Brown ground beef in a skillet.
• 2 Add taco seasoning and water. Bring to a boil, reduce to a simmer for 10 minutes. Spray an 8 x 8-inch baking dish with non-stick spray. Spoon filling into the mushroom caps and place into baking dish. Top with shredded cheese. Cover with foil and bake for 15 minutes. Take foil off and bake for another 10 minutes.
• 3 Add any toppings desired.

PRODUCTS

PREPARATIONS

• 1 Mash egg yolks in medium bowl with fork.
• 2 Add cream cheese spread and mustard; mix well.
• 3 Fill whites with yolk mixture.

PRODUCTS

PREPARATIONS

• 1 Blanch the spinach, squeeze to remove excess water, chop then press down with paper towels to remove as much of the remaining water as you can.
• 2 Cut the bacon into small pieces. Cook the bacon (no need to add oil) in a hot frying pan until browned. Scoop out with a slotted spoon. Reserve the fat and drippings in the pan. Beat the eggs in a bowl.
• 3 Add the spinach and cheese. Season with salt and pepper.
• 4 Mix until everything looks uniform.
• 5 Add the bacon and stir. Reheat the frying pan. When the oil in hot, pour in the egg mixture. Cook over low heat, covered, until fully set, about 10 minutes.
• 6 Drizzle with ketchup and mayo, if you like. Slice and serve.

PRODUCTS

PREPARATIONS

• 1 Melt 1 teaspoon of butter in a skillet over medium-high heat, add a mushroom cap, and cook on both sides until completely soft to the center, about 3 minutes. Place the cooked mushroom upside-down on an aluminum foil-lined baking sheet; sprinkle with garlic powder.
• 2 Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source.
• 3 Melt the remaining butter in a skillet over medium-high heat.
• 4 Add the scallops, and cook until just firm, and lightly browned on both sides. Place the scallops on top of the mushroom. Stir together mayonnaise and chili sauce in a small bowl, and spoon over the scallops.
• 5 Broil until the mayonnaise has developed brown patches and is hot, 3 to 5 minutes. Sprinkle with green onions to serve.

PRODUCTS

PREPARATIONS

• 1 Heat a skillet over medium high heat, add chorizo, and cook until chorizo is crisp.
• 2 Add chopped onions to remaining oil and cook, stirring occasionally, until onions are soft, about 8 minutes.
• 3 Add tomatoes and cook until they begin to fall apart, about 4 minutes.
• 4 Add clams and reserved chorizo to pan; cover with lid tightly and cook until clams open, about 10 minutes.
• 5 Remove lid and discard any unopened clams. Season to taste with kosher salt and cracked black pepper.

PRODUCTS

PREPARATIONS

• 1 Preheat oven to 400. Brown ground beef in a skillet.
• 2 Add taco seasoning and water. Bring to a boil, reduce to a simmer for 10 minutes. Spray an 8 x 8-inch baking dish with non-stick spray. Spoon filling into the mushroom caps and place into baking dish. Top with shredded cheese. Cover with foil and bake for 15 minutes. Take foil off and bake for another 10 minutes.
• 3 Add any toppings desired.

PRODUCTS

PREPARATIONS

• 1 Mash egg yolks in medium bowl with fork.
• 2 Add cream cheese spread and mustard; mix well.
• 3 Fill whites with yolk mixture.

PRODUCTS

PREPARATIONS

• 1 Coarsely chop the fresh spinach. Finely dice the red onion. Dice the tomato into pieces.
• 2 Cut the Havarti cheese into thick slices. In a medium bowl whisk the egg whites. Coat a small skillet with olive oil and bring to temperature over medium heat.
• 3 Pour the eggs into the preheated skillet and let them begin to cook. Top the partially cooked egg whites with the spinach, onion, tomato, and cheese. Sprinkle with salt and pepper. Cover the pan and let the frittata cook until the cheese is melted.
• 4 Remove from heat and transfer to plate.
• 5 Serve warm!

PRODUCTS

PREPARATIONS

• 1 Heat butter or oil in a large skillet over medium-high heat.
• 2 Add peppers, steak, and seasonings and cook for about 5 minutes, or until peppers are tender. Turn heat off and top the hot steak and peppers with the cheese and let melt. Meanwhile, place salad mix into a large bowl. Place the hot mixture evenly over the bowl of salad, and serve immediately.

PRODUCTS

PREPARATIONS

• 1 Stir together chicken, celery, onions, mayonnaise, celery salt and almonds. Scoop into cored tomatoes and serve cold.

PRODUCTS

PREPARATIONS

• 1 Preheat oven to 400. Brown ground beef in a skillet.
• 2 Add taco seasoning and water. Bring to a boil, reduce to a simmer for 10 minutes. Spray an 8 x 8-inch baking dish with non-stick spray. Spoon filling into the mushroom caps and place into baking dish. Top with shredded cheese. Cover with foil and bake for 15 minutes. Take foil off and bake for another 10 minutes.
• 3 Add any toppings desired.

PRODUCTS

PREPARATIONS

• 1 Mash egg yolks in medium bowl with fork.
• 2 Add cream cheese spread and mustard; mix well.
• 3 Fill whites with yolk mixture.