Courtesy of www.michiganasparagus.org
Makes 4 to 6 servings
Finely grated zest of 1/2 medium lemon
2 teaspoons freshly squeezed lemon juice (from 1/2 lemon)
2 teaspoons champagne vinegar
2 tablespoons minced shallot (from about 1 medium)
Kosher (salt to taste)
Freshly ground black pepper
3 tablespoons pine nuts
1-pound thick asparagus spears, tough bottoms removed
3 tablespoons extra-virgin olive oil
1/2 cup packed shaved Parmesan cheese (about 1 1/2 oz)
1 tablespoon finely chopped fresh Italian parsley leaves
- Combine the lemon zest, lemon juice, vinegar, shallot, and a pinch each of salt and pepper in a small bowl. Let sit for 15 minutes.
- Toast the pine nuts in a medium frying pan over medium heat, stirring often, until golden brown, about 5 minutes. Remove to a small bowl to cool.
- Using a vegetable peeler, thinly slice the asparagus lengthwise into strips and place in a large bowl.
- Whisk the olive oil into the lemon-vinegar mixture in a thin and steady stream. Taste and season the dressing with salt and pepper as needed.
- Add the cooled pine nuts, dressing, half of the Parmesan, and all of the parsley to the asparagus and toss with your hands to combine.
- Taste and season with salt and pepper. Let sit at least 10 minutes before serving.
- Serve topped with the remaining Parmesan cheese slices.
Courtesy of www.MONTEBENE.com
2 cups uncooked elbow macaroni
1 tbsp unsalted butter
1 tbsp flour
1 cup & 1 tbsp milk
½ lb cheddar cheese
½ lb Gouda cheese
Salt and pepper, to taste
1 large egg
1½ cups bread crumbs
Oil, for frying
1 jar Monte Bene Garlic Marinara pasta sauce
- Cook the elbow macaroni al dente. Rinse and drain with cold water, and set aside in a shallow pan.
- In a medium saucepan, melt butter over medium heat. Stir in flour and cook for 2 minutes. Use a whisk to add 1 cup milk, removing any lumps. Continue cooking until sauce thickens, 2 minutes. Remove from heat and add cheeses, stirring until melted. Season to taste with salt and pepper. Fold cheese mixture into cooled macaroni and refrigerate until cold, about 2 hours.
- Use an ice-cream scoop to shape cold mac and cheese into meatball-sized balls. Place on a wax-paper lined tray, cover with plastic, and freeze 4 hours. Combine egg and tablespoon of milk in a bowl. Dip frozen mac and cheese balls in egg wash, then flour, then breadcrumbs. Place back on the tray and put in the freezer until ready to fry.
- Heat oil in a deep-fat fryer or small saucepan to 350 degrees F. Fry mac and cheese balls until golden brown, about 5 minutes. Serve with Monte Bene pasta sauce.
Courtesy of www.BOVES.com
1 jar Bove’s Marinara Sauce
2 cups shredded mozzarella cheese
¼ cup freshly chopped basil
¼ cup bread crumbs (optional)
1 lb. penne pasta
8 oz. ricotta cheese
1 tsp. dried oregano
¼ cup freshly grated parmesan cheese (optional)
- Preheat oven to 350°.
- Grease an ovenproof casserole dish with olive oil. Cook pasta according to package directions and drain. In a large saucepan, simmer Bove’s Marinara Sauce, oregano, and ricotta cheese together until hot, stirring frequently. Gently stir in cooked penne and mix well. Pour half of the penne mixture into your casserole dish, then sprinkle with half of the mozzarella cheese and all of the chopped basil. Top with the rest of the penne mixture, followed by the rest of the mozzarella cheese. If desired, mix Parmesan cheese and breadcrumbs together and sprinkle on top.
- Bake at 350° for 30 minutes.
Courtesy of WWW.BEELOCALHONEY.COM
2 tablespoons olive oil
4 – 4.5 pounds bone-in beef short ribs
Infused Garlic Salt and cracked Peppercorns, for seasoning
6 cloves garlic, gently smashed
1 yellow onion, chopped in quarters
2 carrots, chopped
2 stalks of celery, chopped
3 sprigs thyme
1 bay leaf
2 tablespoons chopped parsley
1 cup dry red wine 1/4 cup Bee Local Willamette Valley Honey
1/3 cup red wine vinegar
2 to 3 cups low sodium beef or chicken broth
Salt, for finishing
1 tablespoon flour
1 tablespoon butter, melted
Preheat the oven to 350 degrees.
Season the ribs generously with garlic salt and pepper. Heat olive oil in a Dutch oven set over medium-high heat. Working in batches so you don’t overcrowd the pan, brown the ribs on all sides, about 1 minute per side. Set ribs aside and decrease the heat under Dutch oven to medium-low.
Add the onions to the pan and sauté until lightly browned about 5 minutes. Add carrots, celery, and garlic and cook about 5 minutes more. Add the red wine, thyme, bay leaf, and parsley and simmer on high until the liquid has reduced by half. Stir in the honey and vinegar. Add enough broth so that the liquid comes ¾ of the way up short ribs. Cover with a lid and transfer to the preheated oven for 2 to 2 1/2 hours or until the meat is very tender.
Transfer the ribs to a large bowl and set aside. Strain the braising liquid into a medium to small saucepan and discard the vegetables and herbs.
Mix melted butter and flour in a small bowl & set aside. Boil cooking liquid until slightly reduced, stirring occasionally, about 10 minutes. Season with pinot noir salt and pepper. Add the butter/flour mixture, whisking constantly to prevent lumps. Boil until thickened, 3-5 minutes. Remove from heat & add the short ribs back into the sauce.
Serve short ribs over a bed of creamy mashed potatoes or over sauteed greens with crusty bread. The short ribs can be made 1 day ahead. Skim off as much fat from the top before gently reheating on the stove or in the oven.
2 cups chopped onions
1 cup chopped green bell pepper
1 cup chopped celery
4 cups peeled seeded & chopped plum tomatoes
1 tablespoon Morton & Bassett chopped garlic
salt, to taste
Morton & Bassett cayenne pepper, to taste
1 cup water
2 Morton & Bassett bay leaves
2 lbs large shrimp, peeled & deveined
2 tablespoons flour, mixed with
1/4 cup cold water
6 cups cooked white rice
1/2 cup chopped green onion
In a large sauté pan, heat the oil. When the oil is hot, add the onions, sauté for 2-3 minutes.
Season with salt and cayenne. Stir in the peppers and celery. Sauté for 2 minutes, or until the vegetables start to wilt.
Stir in the tomatoes and garlic, sauté for 2 minutes longer. Season the vegetables with salt and cayenne.
Stir in the water and bay leaves. Bring the liquid up to a boil and reduce the heat. Simmer for 20 minutes.
Add the shrimp and sauté for 2-3 minutes. Stir in the flour mixture and simmer for 2 minutes, or until the sauce starts to thicken. Stir in the green onions. Check the seasoning.
To assemble, mound the rice in the center of each plate. Spoon the Shrimp Creole over the rice. Garnish with green onions.