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Steamed Broccoli

  • Broccoli - 3 crowns
  • Garlic - 1 tbsp
  • Olive oil - 2 tbsp
  • Vegetable stock - ¼ cup
  • Salt & pepper - to taste

Grill: We have two ways to put this one together. For the grill, put all ingredients in a foil boat and fold up so it is sealed. Heat grill to medium and place foil boat on grill for about 20 minutes.

Stove top: Heat stove to medium-high and place all ingredients in steamer and cover. Cook for about 15-20 minutes.

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Brussel Sprouts with Smoky Bacon

  • Brussel Sprouts - 1 lb.
  • Thick cut bacon (small chop) - 5 strips
  • White wine or stock - 8 oz.
  • Fresh thyme - 3 sprigs
  • Salt & pepper - to taste

Render small diced bacon in sauté pan on medium heat for about 20 minutes. Add brussel sprouts, garlic, and thyme, mix well. Add 1/3 part liquid and reduce heat to medium-low and cover. Repeat two more times until liquid is dissolved, salt and pepper to taste.

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Beet and Goat Cheese Salad

Preparation for Beets

  • Beets (whole) - 6-8
  • Olive oil - 1/4 cup
  • Salt & pepper - to taste

In a roasting pan, mix beets, oil, and salt & pepper all together. Cover roasting pan with foil and bake at 350 for 45-60 minutes. Once beets have cooled to room temperature the skins will peel off very easily. If not eaten right away they should be stored in the refrigerator.

  • Beets (peeled & cut  into 1 inch disks) - 3-4
  • Goat cheese (cut into 1 inch pieces) - 12oz
  • Walnuts (crushed) - 1 cup
  • Red Butter Lettuce (washed & Chopped) - 1 head
  • Balsamic vinegrette - 1/2 cup
  • Salt & pepper - to taste

In a bowl, mix lettuce and Balsamic vinegrette with a pinch of salt & pepper, then place on serving plate. Lay a beet slice on green mixture and place goat cheese disc over beet. Keep repeating as if you were making tomato mozzarella salad. Finally, top salad with walnuts and finish with Balsamic vinegrette and serve.

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