We have compiled a list of great recipes below from our staff and clients. Click on each to view the list of ingredients and cooking directions. If you’d like to submit one of your recipes to be featured, click here.
- Easiest Baked Halibut
- Guinness Corned Beef and Cabbage
- Brussels Sprouts with Bacon
- Brussels Sprouts Supreme
- Budweiser “Ranch Chili”
- Parmesan-Roasted Acorn Squash
- No Bake Sugar-Free Pumpkin Cheesecake
- Watermelon Salsa
Easiest Baked Halibut
- 2 5-oz boneless, skin-on halibut fillets
- 1 tsp olive oil
- 1 large clove garlic, minced
- 2 tsp lemon zest
- Juice 1/2 lemon, divided
- 1 tbsp chopped flat leaf parsley
- Pinch each sea salt and fresh ground black pepper, or to taste
- Preheat oven to 400ºF.
- In a large nonstick baking dish, add halibut skin side down and drizzle with oil.
- Top with garlic, lemon zest and 2 tbsp juice and parsley, dividing evenly. Season with salt and pepper.
- Bake for 12 to 15 minutes, until halibut flakes easily when tested with a fork. Drizzle with remaining lemon juice and serve.
Guinness Corned Beef and Cabbage
- 2 pounds red potatoes, quartered
- 1 pound carrots, cut into 3-inch pieces
- 2 celery ribs, cut into 3-inch pieces
- 1 small onion, quartered
- 1 corned beef brisket with spice packet (3 to 3-1/2 pounds)
- 8 whole cloves
- 6 whole peppercorns
- 1 bay leaf
- 1 bottle (12 ounces) Guinness stout or reduced-sodium beef broth
- 1/2 small head cabbage, thinly sliced
- Prepared horseradish
In a 6-qt. slow cooker, combine potatoes, carrots, celery and onion. Add corned beef (discard spice packet or save for another use).
Place cloves, peppercorns and bay leaf on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string. Place in slow cooker. Pour stout over top.
Cook, covered, on low 8-10 hours or until meat and vegetables are tender, adding cabbage during the last hour of cooking. Discard spice bag.
Cut beef diagonally across the grain into thin slices. Serve beef with vegetables and horseradish. Yield: 9 servings.
Brussels Sprouts with Bacon
- 1/2 cup hazelnuts
- 1 pound medium-size Brussels sprouts (walnut size), trimmed and halved
- 3 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 4 ounces thick-cut bacon, cut into 1/2-inch pieces
- 1 large shallot, very thinly sliced (about 1/2 cup)
- 2 tablespoons sherry vinegar
Preheat the oven to 350 degrees F. Spread the hazelnuts on a pie plate and toast until fragrant and the skins blister, about 12 minutes. Let cool, then rub the hazelnuts together in a clean kitchen towel to remove the skins. Coarsely chop the nuts.
In a bowl, toss the Brussels sprouts with the oil and season with salt and pepper to taste. Heat a large skillet until very hot. Add the Brussels sprouts, cut-side down, and cook over high heat until browned, about 5 minutes. Flip the Brussels sprouts, cover, and cook until crisp-tender, about 3 minutes longer. Transfer to a plate.
Add the bacon to the pan and cook over medium heat until crisp and browned, about 5 minutes.
Add the shallots and cook, stirring, until softened and lightly browned, about 5 minutes.
Add the Brussels sprouts and toss to combine. Add the vinegar and cook until the vinegar is nearly evaporated.
Stir in the hazelnuts and serve right away.
Brussels Sprouts Supreme
1 stalk celery, sliced thin
1 medium onion, diced
1 1/2 lbs brussels sprouts, sliced into 3 pieces from top to bottom
zest of half a lemon
3 cloves garlic, minced
1/2 medium onion, sliced
2 T. olive oil
1 T. sugar
8 oz. cream cheese
cucumber slices (as garnish, optional)
Toss celery, onion & brussels sprouts generously with olive oil to coat;
add salt & pepper (to taste) and lemon zest. Spread mixture on a large baking sheet and roast @ 400 degrees until the sprouts are
golden brown (about 15 mins).
Sauce: on medium low heat, slowly brown onion in olive oil. Stir in garlic & cook for one minute, then stir in sugar and remove from heat. Immediately stir in cream cheese, stirring until melts and creamy. Squeeze in enough lemon juice to make it sweet-tart. Add salt & pepper to taste. Add water if sauce needs thinning, you want to be able to drizzle it. Put sprouts in a large bowl and drizzle the sauce on top. Top with cucumber if desired.
Parmesan-Roasted Acorn Squash
Prep Time: 10 Minutes
Cook Time: 25 Minutes Ready In: 35 Minutes
“This simple side dish recipe calls for squash slices to be tossed with Parmesan cheese and herbs before being roasted to tender deliciousness.”
- 1 (2 pound) acorn squash – halved
- lengthwise, seeded, and cut into
- 3/4-inch slices
- 1/4 cup grated Parmesan cheese
- 8 sprigs fresh thyme
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon ground black pepper, or to taste
- Preheat oven to 400 degrees F (200 degrees C).
- Toss squash slices, Parmesan cheese, thyme, olive oil, salt, and pepper together in a bowl until the squash is evenly coated; spread into a jelly roll pan.
- Roast in preheated oven until golden brown and tender, 25 to 30 minutes.
Sweet, savory and crunchy salsa accompanies grilled pork or chicken rather nicely. Try it with tortilla chips as a refreshing alternative to a tomato salsa.
- 3 cups finely diced seedless watermelon, (about 2 1/4 pounds with the rind) (see Tip)
- 2 jalapeno peppers, seeded and minced (see Ingredient note)
- 1/3 cup chopped cilantro, (about 1/2 bunch)
- 1/4 cup lime juice
- 1/4 cup minced red onion, (about 1/2 small)
- 1/4 teaspoon salt, or to taste
Place watermelon, jalapenos, cilantro, lime juice and onion in a medium bowl; stir well to combine. Season with salt. Serve at room temperature or chilled.
Tip: Melon selection and storage: Look for symmetrical unblemished melons, without flat sides, that have a creamy yellow spot on the bottom indicating ripeness. At 92% water, this fruit should feel heavy when you heft it. Precut melon flesh should be dense, firm and appear moist. Store in the refrigerator for up to a week or keep in a cool, dark spot. Cover the cut surface of melon with plastic wrap and refrigerate. Ingredient Note: The seeds and surrounding membrane are the spiciest part of the chile pepper. To increase the heat of the salsa, use some or all of the seeds, depending on your preference, along with the flesh of the pepper.