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HONEY BLUEBERRY BREAD WITH CREAM CHEESE SWIRL

2 eggs

1/2 cup honey

1/2 cup sugar

1 stick (8 TBSP) unsalted butter, room temperature

1 tSP vanilla

1 cup Greek yogurt

Zest of 1 lemon

2 cups all purpose flour

2 tsp baking powder

1 tsp salt

1 cup blueberries

Swirl:

8 oz. cream cheese

1 TBSP honey

1 TBSP sugar

Pinch of salt

 

INSTRUCTIONS:

  1. Pre-heat the oven to 350 degrees.
  2. Add the eggs, honey and sugar to a large bowl and cream together using a hand or stand mixer. Beat in the butter, vanilla, Greek yogurt and lemon zest.
  3. In a separate bowl, sift together the flour, baking powder and salt. Stir the dry ingredients into the wet.
  4. Toss the blueberries with a teaspoon of flour and stir into the batter.
  5. In a separate bowl, cream together the cream cheese, honey, sugar and salt until thoroughly combined.
  6. Pour half the blueberry batter into a greased loaf pan. Spoon on the cream cheese mixture, top with the remaining blueberry batter and gently swirl with a butter knife.
  7. Bake for 50 – 60 minutes or until a cake tester comes out clean.

 

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SHREDDED BRUSSELS SPROUTS & CHUNK APPLE SAUTÉ WITH PORK TENDERLOIN

Courtesy of www.usapple.org

 

1lb Brussels sprouts, trimmed (or 12oz package fresh shredded Brussels sprouts)

2 red apples

1 medium onion

Pork tenderloin (about 1lb), sliced 1” thick

1/8 tsp black pepper

½ tsp salt, divided

2 Tbsp vegetable oil, divided

¼ cup raisins

2 tsp honey

 

INSTRUCTIONS:

  1. Shred or slice Brussels sprouts thinly. Coarsely chop onion. Cut apples into chunks.
  2. Season pork with pepper and ¼ tsp salt.
  3. Heat 1 Tbsp oil in large sauté pan. Add Brussels sprouts and onion; cook about 5 minutes. Add apples and raisins; cover with lid and cook another 10 minutes, stirring occasionally.
  4. Remove veggie & apple mixture and place in mixing bowl. Add salt, vinegar & honey, stir gently.
  5. Heat remaining oil in pan. Add pork, sauté turning occasionally with tongs until nearly done.
  6. Return mixture to pan with pork. Cook an additional 1-2 minutes.

 

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ONE-DISH ROASTED POTATOES & APPLES WITH CHICKEN SAUSAGE

3-4 red potatoes or your favorite potato variety (about 1lb)

1 tablespoon canola oil

2 red apples (Fuji, Pink Lady, Honeycrisp, Gala, or similar)

1 yellow onion

4 chicken herb link sausages (12 ounces)

2 tablespoons cider vinegar

1/2 teaspoon ground mustard

1 tablespoon Honey

Directions

  1. Preheat oven to 425 degrees.
  2. Cut potatoes into chunks, place in 2-quart baking dish. Drizzle with canola oil. Toss to coat. Roast potatoes in oven for about 20 minutes.
  3. While potatoes are roasting, cut apples and onion into chunks, and sausage into ½-inch slices.
  4. Remove baking dish from oven and reduce heat to 375 degrees. Add all remaining ingredients to baking dish and toss.
  5. Return baking dish to oven and roast an additional 30 minutes until apples and potatoes are tender.

 

 

 

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