Posted on

Recipe Roundup: Slow Cooker Meals

WS13D0396-652x831

The holidays are here, and that means we’re all busy. A slow cooker is our secret to eating well without spending hours in the kitchen — just add your ingredients to the machine in the morning, and you’ll have a hearty, tender, flavorful meal once you’re back home and you’ve tackled your to-do list. Here are some of our favorite slow cooker dinners (tip: make extra for leftovers — these are even better the next day)!

 

Winter Vegetable StewWinter Vegetable Stew
This classic cool-weather dish sparkles with color and appealing flavors from winter squash and parsnips. Pair with a green salad and crusty country bread to round out the meal.
Vegetarian Curry with Butternut Squash, Eggplant and ChickpeasVegetarian Curry with Butternut Squash, Eggplant and Chickpeas
Seasonal vegetables shine in this meatless curry, featuring warm spices and creamy coconut milk. Serve over steamed rice and if you’d like, top with a spoonful of yogurt.
Simple Fish BouillabaisseSimple Fish Bouillabaisse
Here’s a quick and easy version of bouillabaisse, the famed fish soup of Marseilles, crowned with fresh herbs, orange zest and crunchy crostini.
Tuna with Herbed White BeansTuna with Herbed White Beans
Tuna and white beans are a classic combination, but this flavorful version takes the dish to a whole new level. The tender braised fish and creamy beans mix with the sparkling flavors of vinaigrette, fresh herbs and lemon zest.
Slow-Cooker Coq au VinSlow-Cooker Coq au Vin
Here, this traditional dish from Burgundy is prepared in a Cuisinart multicooker, which lets you to brown the chicken and cook it slowly in the same vessel until the meat is perfectly tender. To prepare it in a standard slow cooker, just brown the meat in a separate pan on the stovetop before adding it to the machine.
Slow-Cooker Curried Chicken SaladSlow-Cooker Curried Chicken Salad
Both curry powder and crisp apples are classic partners for chicken. In this recipe, they’re combined in a fresh, light salad tossed with a creamy dressing, perfect for a light dinner or lunch.
Slow-Cooker LasagnaSlow-Cooker Lasagna
Yes, you can make lasagna in a slow cooker! Our recipe calls for just a handful of ingredients, and it’s a great way to feed a big crowd.
Pumpkin-Braised Pork with GreensPumpkin-Braised Pork with Greens
Our pumpkin braising sauce makes this dish a breeze to prepare. Serve the tender pork over buttered egg noodles or creamy polenta.
Garlicky Pork Shoulder with GreensGarlicky Pork Shoulder with Greens

Seasoned with woodsy rosemary and pungent garlic, this is a boldly flavored, satisfying stew that’s perfect for a cozy night.

 

Braised Lamb Shanks with Sweet PeppersBraised Lamb Shanks with Sweet Peppers
Braised lamb shanks make a show-stopping presentation. Quickly sautéed peppers and crumbled feta add tangy, fresh flavor and color to this dish; accompany with orzo tossed with olive oil, finely chopped tomato and minced fresh parsley.
Braised Beef with Arugula and Grapefruit SaladBraised Beef with Arugula and Grapefruit Salad
In this fresh take on braised beef, the meat is slow cooked with apple juice until very tender. Then the dish is garnished with an arugula, avocado and grapefruit salad just before serving for a light and refreshing accompaniment.
Braised Beef with Autumn VegetablesBraised Beef with Autumn Vegetables
This hearty stew has everything we crave in the cold weather months: tender beef, sweet carrots and pumpkin, and plenty of wintry spices.
Posted on

30 Days, 30 Ways: Make Meat a Treat

WS_1Pot_SteakPiperade_4711-544x620

All throughout January we’re bringing you 30 Days, 30 Ways to Good Health, a series of easy strategies for overall wellness (and because we love food, it’s focuses on the foods and cooking techniques to add into your life instead of what to take away.)  Read on for our latest eat well strategy: make meat a treat.

 

Though we wouldn’t recommend eating it every day, protein-rich, lean red meat can definitely have a place in a healthy diet. The key is to choose your meat wisely, and eat it sparingly–1-2 times per week. Look for grass-fed, pasture-raised meats raised on small, reputable farms. Not only will you reap the health benefits, the flavor of quality meat simply can’t be matched.

 

See some of our favorite ways to enjoy red meat below. You can also learn more about different cuts of meat in our meat guide and shop quality grass-fed, heritage meats.

 

WS_1Pot_SteakPiperade_4711-544x620Steak Piperade
Piperade, a basque-style mixture of sweet peppers and onions, is an excellent topping for quick-cooking steaks. Searing the steaks in a pan leaves some meaty flavor for the peppers, but you could also fire up the grill.
img74lGrass-Fed Beef Sliders with Air Fried French Fries
Just in time for Game Day, here’s a healthier take on burgers and fries. Grass-fed beef is leaner than corn-fed beef, so take care not to overcook it. The fries can be made in an air fryer using only 1 tablespoon of oil.
img14lGrilled New York Strip Steak with Tomatoes and Peppers
Pungent horseradish gives steak an extra kick in this easy-to-prepare version of a classic flavor combination. Serving the steak with grilled tomatoes and sweet peppers makes for a colorful presentation.
img89lGrilled Flank Steak Salad
Flank steak is a great choice for salads, as it is full flavored but must be tenderized by slicing it thinly across the grain—letting you toss it easily with other ingredients. Look for cherry tomatoes in mixed sizes and colors for visual interest.
img5lSkirt Steak Fajitas with Avocado Salsa
The orange flavor and smoky heat of the marinade give this skirt steak unforgettable character. Carved into strips after grilling, the meat is served with salsa atop warm flour tortillas for wrapping up, burrito style.
img3lSeared Beef Salad with Thai Flavors
Thai-style ingredients make this salad vivid and light. Here, they’re paired with quickly marinated and briefly sautéed beef. Serve with fresh spring rolls purchased from an Asian restaurant or specialty-food store.
img68lBeef Stew with Turnips and Greens
Turnips have a delicately sweet flavor that pairs wonderfully with beef and hearty turnip greens.
img37lLemongrass Beef Satay
This satay is perfect cocktail-party fare: It is easy to eat with one hand, will satisfy the meat lovers in the crowd, and will tame the hunger of after-work party guests.
img87lBraised Beef with Autumn Vegetables

The addition of a light vinaigrette laced with green onions and peppery mint just before serving infuses this dish with bright, fresh flavors.

img34lFlank Steak Stuffed with Asparagus Pesto
Pesto can be made from virtually any green, leafy vegetable or herb, and even some stalks, like asparagus. Here, par-boiled asparagus blends beautifully into a pesto with bright green color and earthy flavor. The fiber-rich paste is spiraled into a juicy roll of flank steak for a festive presentation.
img54lGrilled Steaks with Cherry Tomatoes and Basil
A medley of spices lends a subtle smoky flavor to New York strip steaks, which are cooked to juicy perfection on a cast-iron grill pan. Finish the dish with cherry tomatoes and fresh basil.
img24lMarinated Flank Steak with Lemony Arugula and Feta
Ground sumac—a deep red spice available at Middle Eastern markets—plus cumin and feta give this flavorful grilled steak exotic zip. The tart, fresh salad makes for a lovely garnish and bright counterpoint to the beef.
img43lShort Rib Stew with Paprika Sour Cream
Short ribs braise slowly in the oven and come out caramelized and tender. This savory stew uses the shredded meat and the braising liquid. It’s a great way to use leftover short rib meat.
Posted on

Pumpkinpalooza! 30 Days of Pumpkin Recipes

Fotor0918151021-652x652

This time of year, nothing compares to the irresistible aroma of sweet pumpkin baked goods or the nutty richness the veggies add to savory dishes. Now that the season’s finally arrived, here’s a month’s worth of our favorite ways to get your pumpkin spice fix.

 

Roasted Pumpkin with Garlic, Sweet Potatoes and Cherry TomatoesRoasted Pumpkin with Garlic, Sweet Potatoes and Cherry Tomatoes
This medley of roasted vegetables transitions between the seasons with summer’s last tomatoes and autumn’s first root vegetables and firm squashes. If you’ve never combined maple syrup and olive oil before, you’re in for a pleasant surprise!
Pumpkin Quick BreadPumpkin Quick Bread
True to its name, this bread comes together in no time, thanks to our premium mix — and here’s agluten-free version so everyone can enjoy.
Pumpkin Ravioli with Sage ButterPumpkin Ravioli with Sage Butter
Here’s the classic ravioli of the city of Ferrara, in Emilia-Romagna, although the city of Mantua, in Lombardy, also claims the dish. It is best served with a simple sauce of lightly browned butter and fresh sage, which heightens and contrasts with the sweetness of the pumpkin in the filling.
Classic Pumpkin PieClassic Pumpkin Pie
This is our ultimate pumpkin pie recipe (customer-approved!) with rich, deep flavor and a wonderful texture. To add a fanciful finish to this pumpkin pie, use decorative piecrust cutters to create shapes from rolled-out pie dough for the top.
Spiced Pumpkin and Lamb TagineSpiced Pumpkin and Lamb Tagine
In this recipe from Chef Michael Voltaggio, a whole pumpkin is filled with a hearty, warmly spiced lamb tagine. Serve over steamed rice or couscous, and scoop out the tender flesh as you eat.
Pumpkin Coffee Cake with Brown Sugar-Pecan StreuselPumpkin Coffee Cake with Brown Sugar-Pecan Streusel
This coffee cake is lighter than you would expect, with the rich flavor of pumpkin and spices and a thick layer of crunchy brown sugar and pecan streusel. It was made for a festive autumn brunch, paired with big steaming cups of joe.
Bulgur Pilaf with Pumpkin and RaisinsBulgur Pilaf with Pumpkin and Raisins
Here, cubes of sugar pie pumpkin are cooked with nutty bulgur for a beautiful side dish or light vegetarian main.
Pumpkin Soup with Spicy Pumpkin SeedsPumpkin Soup with Spicy Pumpkin Seeds
The best part about this recipe is that it uses almost the entire pumpkin, and the seeds from the pumpkin are roasted to use for the garnish. Pack leftover toasted pumpkin seeds in your child’s lunch box (or your own!) for a fun treat.
Pumpkin Cupcakes with Candied Pumpkin SeedsPumpkin Cupcakes with Candied Pumpkin Seeds
This recipe demonstrates the versatility of ourBundt cake mix—the batter is baked in muffin pans, then the cupcakes are topped with cream cheese frosting and candied pumpkin seeds. These sweet treats will be a hit with kids and grown-ups alike.
Pumpkin Lasagna with FontinaPumpkin Lasagna with Fontina
This hearty lasagna is perfect for this transitional time, when late-summer produce is winding down and the first fall vegetables appear at farmers’ markets. Combining yellow squash, zucchini and pumpkin, the dish comes together quickly, thanks to our ready-to-use pasta sauce.
Pumpkin Ice CreamPumpkin Ice Cream
Combine pureed pumpkin with plenty of spices and a classic custard, and you’ll have the makings of this rich, creamy autumnal ice cream. It’s ideal for pumpkin lovers!
Pork and Pumpkin StewPork and Pumpkin Stew
Chock-full of tender pork and pumpkin and seasoned with a medley of fragrant spices, this warming stew is perfect for a fall dinner with friends.
Ooey Gooey Pumpkin BarsOoey Gooey Pumpkin Bars
This dessert has become a favorite of our staff and customers ever since one of our sales associates created it. These bars are delicious on their own but to take them over the top, sprinkle with candied pecans or add a dollop of whipped cream just before serving.
Braised Beef with Autumn VegetablesBraised Beef with Autumn Vegetables
Here’s a hearty stew to get you through the cold winter months. The addition of a light vinaigrette laced with green onions and peppery mint just before serving infuses this dish with bright, fresh flavors.
Pumpkin Pie WafflesPumpkin Pie Waffles
These waffles are made with the same spices used for pumpkin pie along with sour cream for smoothness; the dark rum is there for extra flavor and a little mystery. Like pumpkin pie, they are comforting, custardy and filling.
Pumpkin Chocolate TriflePumpkin Chocolate Trifle
A beautiful centerpiece for a dessert buffet, this seasonal trifle is made using our pumpkin Bundt cake mix, chocolate sauce and whipped cream flavored with pecan pumpkin butter.
Pumpkin Cassoulet with Caramelized Onions and Roasted GarlicPumpkin Cassoulet with Caramelized Onions and Roasted Garlic
White beans, tender squash and savory onions bake under a crisp blanket of garlic bread crumbs in this spectacular meatless main dish. It’s a great choice for a vegetarian Thanksgiving dinner.
Pumpkin Pots de CrèmePumpkin Pots de Crème
Our signature pecan pumpkin butter gives classic pots de crème a seasonal spin. With a touch of grated orange zest and nutmeg, it’s packed with fall flavors.
Pumpkin Tortelloni with Sage & Pumpkin SeedsPumpkin Tortelloni with Sage & Pumpkin Seeds
Tortelloni—a bigger version of tortellini, closer to a dumpling—is traditionally stuffed with pumpkin, nutmeg and Parmigiano-Reggiano. But beyond that starting point, the regional variations are countless. Chef Thomas McNaughton of San Francisco’s restaurant Flour + Water puts pumpkin seeds in the sauce, to give the tortelloni a little crunch and nuttiness, and he coats the pasta with a brown butter sauce.
Iced Pumpkin-Raisin CookiesIced Pumpkin-Raisin Cookies
Perfect for casual gatherings, these pumpkin cookies are laced with raisins and walnuts and seasoned with a medley of spices. A cream cheese glaze adds a delicious finishing touch.
Roasted Baby PumpkinsRoasted Baby Pumpkins
Sweetened with maple syrup, these petite pumpkins make a wonderful accompaniment to the Thanksgiving feast as well as to other autumn meals. The pumpkin puree is served directly in the shell for a colorful presentation.
Pumpkin TartPumpkin Tart
This festive tart is a wonderful alternative to the classic pumpkin pie, and it’s not just for Thanksgiving. Store-bought puff pastry streamlines prep and saves you time.
Thai Pumpkin & Chicken CurryThai Pumpkin & Chicken Curry
Take chicken curry to the next level by adding sweet, nutty pumpkin! You’ll love how quickly this dish comes together.
Pumpkin Bread with DatesPumpkin Bread with Dates
Buttery dates make this quickbread extra special. Serve it for breakfast, with coffee and tea, or for dessert with a scoop of ice cream of spoonful of whipped cream.
Pumpkin Cream Cookie SandwichesPumpkin Cream Cookie Sandwiches
For a fun twist on the traditional sandwich cookie, a cream cheese filling flavored with pecan pumpkin butter is tucked between chewy ginger-molasses cookies. They’re perfect for Halloween parties and other autumn get-togethers.
Pumpkin-Braised Pork with GreensPumpkin-Braised Pork with Greens
This comforting braise is simple to make with a slow cooker and our pumpkin braising base. It has a mix of fall spices for hearty character and delicate sweetness.
Chocolate-Pumpkin CakeChocolate-Pumpkin Cake
The magic ingredient in this cake is grated raw pumpkin! Its color and flavor are indiscernible in the baked cake, but the pumpkin creates a moist texture.
Pumpkin Crème BrûléePumpkin Crème Brûlée
This colorful dessert is enhanced with grated whole spices. Served in individual ramekins, it’s an elegant presentation for a dinner party.
Pumpkin Soup with Brown Butter and Crème FraîchePumpkin Soup with Brown Butter and Crème Fraîche
This warming soup is the creation of Chef Marjorie Taylor, who runs the Cook’s Atelier in Burgundy. She finishes the soup with a drizzle of brown butter, which adds a nutty richness.
Classic Pecan Pumpkin Butter PieClassic Pecan Pumpkin Butter Pie
This pie’s filling is a snap to prepare with our pecan pumpkin butter, one of our favorite fall products. Use our precision cutters to top your dessert with beautiful decorations that would make any pastry chef proud.