Here’s an easy recipe that is healthy and delicious. Make sure to save some for later, it’s even better the next day! Serve it with as slice of rosemary bread.

Ingredients:

• ½ cup chopped onion
• 3 cloves minced garlic
• 1 lb. Italian style ground pork sausage
• 1 14oz. can ready-cut diced undrained tomatoes
• 1 14oz. can garbanzo beans, drained
• 3 cups beef broth
• ½ cup sliced yellow summer squash
• ½ cup sliced zucchini
• ¼ cup thinly sliced carrots
• 1 tsp dried basil
• 1 tsp oregano
• ¼ tsp pepper
• 1 tsp extra virgin olive oil
• 1 cup uncooked rotini pasta
• Shredded parmesan cheese to sprinkle on top.
  

  Linda’s Minestrone Soup

Directions:
In a large stockpot, cook sausage, onion and minced garlic. Then add carrots, tomatoes, garbanzo beans, beef broth, basil, oregano, pepper and olive oil. Bring to a boil, then simmer 10-15 min. covered. Add zucchini, yellow summer squash, and uncooked rotini. Bring to a boil and then simmer 10-15 min. covered.

Serves 4

It was a cool, rainy evening when I found this wonderful comfort food recipe for my husband Joe and I, “Risotto Butternut Squash With Cheese.” It was a perfect choice for fall, and we paired it with some skinless chicken breasts and a glass of Chardonnay. It turned out to be a delicious spontaneous meal—and a romantic evening!

Read more »

Turkey Slider Recipe

2 scallions, thinly sliced
¼ cup celery, finely chopped
1 Granny Smith apple, peeled and diced
1 T. canola oil
2 lbs. ground turkey breast
1½ tsp. salt
1 tsp. pepper
1 tsp. ketchup
Juice and zest of ½ lemon
2 T. chutney, pureed

Directions:

1. Sauté the scallions, celery and apple in the oil until tender. Let cool.
2. Place the turkey in a large bowl. Add sautéed items and remaining ingredients.
3. Divide in half; press into the two Slider Maker trays (left). Refrigerate 2 hours.
4. Season burgers with salt and pepper. Place on a preheated, lightly oiled grill.   Grill each side for 2–3 minutes until thoroughly cooked. Let rest for 5 minutes.
5. Serve with a square roll…our favorite is King’s Hawaiian^® Sweet Rolls.

Recipe from David, Solutions buyer

Warm up a crowd on a late Fall/early Winter evening with this comforting stew! Makes a great meal when served with tossed salad and fresh French bread.

Ingredients:
2 lbs. beef chuck or round steak, cut into chunks
1 tsp. salt
½ tsp. white pepper
1 c. beef broth and water
1 bay leaf, crushed
2-4 whole cloves
Dash of dried thyme leaves
4 carrots, peeled and sliced
6 potatoes, peeled and cut into chunks
2 onions, sliced
Broccoli spears (optional)
1 green pepper, sliced

Directions:
In Dutch oven, brown meat, a little at a time; discard excess fat. Add salt and pepper. Stir in beef broth and water; bring to a boil. Add bay leaf and cloves. Reduce heat. Simmer, covered, until meat is almost tender, for about 1¼ hours. Add thyme. Add vegetables. Cook for another 20 to 30 minutes until vegetables are tender crisp and meat tests done. Serve piping hot.

Perfect as a hearty winter meal or with homegrown peppers fresh from the garden!
Continue Reading Stuffed Peppers

Perfect with our Deep-Dish Chicken Cooker, this marinade combines sweet and spicy Caribbean flavors with a kick of rum. Try this with our Deep-Dish Chicken Cooker!
Continue Reading Spicy Caribbean Chicken

Love Sliders but can never get the perfect bun? Here’s the solution!
Continue Reading Super-Soft Slider Buns

Pork tenderloins often come two per package. With the potatoes, a 1-pound tenderloin serves 4 people. I usually use both when making this dish, then slice up the remaining tenderloin for pork barbecue, sandwiches, or to add to egg noodles with pork gravy for a quick casserole.
Continue Reading Herb Roasted Pork