Recipes

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LINDA’S KICK-OFF CREAMY SPINACH ARTICHOKE DIP

1 PACKAGE CREAM CHEESE (ROOM TEMP)

3/4 CUP MAYONNAISE

3/4 CUP SOUR CREAM

1/3 CUP CHOPPED SHALLOT

1 CAN OR BOX FROZEN ARTICHOKE HEARTS, CHOPPED & DRAINED

1 PACKAGE FRESH SPINACH

3/4 CUP SHREDDED PARMESAN CHEESE

 

  1. PREHEAT OVEN TO 375 DEGREES.
  2. IN A BOWL, BLEND CREAM CHEESE & MAYONNAISE.
  3. STIR IN REMAINING INGREDIENTS.
  4. PLACE IN A GLASS PIE PLATE.
  5. BAKE UNCOVERED FOR 15-20 MINUTES (OR UNTIL HEATED THROUGH & SLIGHTLY BROWN).
  6. SERVE WITH CRACKERS.

 

POLLACK GRATIN

WWW.THEDAILYMEAL.COM

4 Alaska pollock fillets (4 to 5-ounces each)

2 cups milk

4 tablespoons butter

1/3 cup flour

2 cups grated Cheddar or Monterey Jack cheese, divided

1 teaspoon wholegrain mustard

Salt and pepper to taste

1/2 cup fresh white bread crumbs

Fresh rosemary sprig

 

DIRECTIONS: Add water to a large pan and bring to a simmer. Rinse any ice glaze from frozen Alaska Pollock under cold water. Turn off heat and gently add seafood to the pan. Return heat to a simmer. Once simmering, cover pan and cook 4 to 5 minutes for frozen seafood or 2 minutes for fresh/thawed fish. Turn off heat and let seafood rest for 5 minutes or until seafood is opaque throughout; drain.

 

Meanwhile, heat broiler/oven to medium-high (450oF). Place four individual gratin dishes, or one large shallow baking dish, in the lower part of the oven to warm.

 

To make the sauce, put the milk, butter, and flour into a nonstick saucepan. Heat, stirring constantly with a small whisk until the sauce thickens. Remove from the heat and add half the cheese, stirring until melted. Add the mustard; season with salt and pepper.

 

Remove Alaska Pollock fillets from poaching liquid; break into large chunks and place in the warm dishes. Pour the sauce over the fish. Sprinkle with breadcrumbs and rosemary sprigs; add remaining cheese over the top.

 

Broil for 3 or 4 minutes, until browned and bubbling. Garnish with extra rosemary, if desired.

 

BUTTERNUT SQUASH BISQUE

Courtesy of www.SIMIWINERY.com

INGREDIENTS

4 Tbsp butter

1 large onion

2 Butternut squash, peeled, seeded & cut into 1-inch cubes

2 Golden Delicious apples, peeled & cored

2 quarts chicken stock or water

1 Bay Leaf

1 spring Thyme

2 Tbsp Honey

1/2 tsp ground pepper

1/2 tsp or to taste, Kosher salt

1/2 cup grated Cheddar, Asiago or Fontina cheese (optional)

2 cups heavy cream (optional)

 

INSTRUCTIONS:

Melt the butter in a large pot. Add the onions and sauté until translucent; this sweetens the onion. Add the squash and the apple and sauté for a few more minutes. Cover with the stock and add bay leaf, thyme, and honey. Salt lightly, bring to a boil and simmer until squash is very soft.

Remove bay leaf and thyme. Puree the soup in a food processor or run it through the food mill.

Return the soup to the pot. Add the pepper and, if desired, the cheese and heavy cream. Stir over a low flame until the cheese is melted and the soup is warm.

Serve immediately with our Russian River Valley Reserve Chardonnay.

 

TOMATO CHICKEN FLORENTINE PASTA

Courtesy of www.HORIZON.com

INGREDIENTS

2 tsp salt
2 Tbsp Horizon Organic Butter, divided*
1-lb chicken breast, cut into thin bite-sized pieces
8 oz penne pasta
2 cloves garlic, minced
1 14-ounce can diced tomatoes
1 cup Horizon Organic Half & Half*
1/2 cup Horizon Organic Reduced Fat Milk*
1 cup Horizon Organic Shredded Mozzarella Cheese*
3 cups fresh baby spinach, packed (about 4 oz)
Freshly grated Parmesan cheese

*Substitute another brand if Horizon is not available.

 

INSTRUCTIONS

Heat water in a large pot with salt. Meanwhile, melt 1 Tbsp butter in a large non-stick skillet over medium-high heat. Add the chicken, season with salt and pepper, and cook until no longer pink in the center. Remove chicken from pan and into a bowl.

Add the penne pasta to the boiling water, cook until al dente and drain.

Meanwhile, in the large skillet, melt remaining butter over medium heat. Add garlic and cook for 30 seconds. Add tomatoes and bring to a simmer. Add in half & half, milk and slowly sprinkle in the cheese a little at a time while stirring.

Stir and cook until cheese is melted and milk begins to boil. Add the spinach, chicken, and pasta, then toss to combine. Top with Parmesan and serve immediately.

 

SORBET COCKTAIL

An age-old refresher that once graced aristocratic Venetian tables, this was often served in between courses as a palate cleanser, particularly when moving from a seafood to a meat dish. Today, it is commonly served as an after-dinner drink in place of dessert and is often boosted with a splash of vodka (or more untraditionally, limoncello or even sambuca). The fact that the name of this drink comes from the Venetian word to “un-knot” or “to loosen” is no coincidence — this is one welcome cocktail to enjoy after a big meal.

www.food52.com

Serves: 4, generously

cups (any flavor, although traditionally it’s lemon) sorbet

cups Prosecco

Remove sorbet from freezer about 10 minutes before assembling the cocktail to let it soften. Place sorbet in a bowl and whisk by hand until creamy and soft (like the texture of frosting)

Add the prosecco a little at a time, whisking until fully incorporated. Pour into flutes or martini glasses and serve.

Add fresh fruit for an easy, decorative look.