Seattle Salmon Chowder

• 1 pound Salmon
• 1 jar Cookwell & Company Red Pepper & Tomato Soup
• 1 can Creamed Corn
• 2 cups small Red Potatoes, halved
• 1 cup Onion, diced
• 2 cups Carrot, chopped into 1/4 inch cubes
• 1 carton Central Market Organics Vegetable Broth
• 4 tablespoons Butter

 

 

 

 

 

 

Poach Salmon in water or bake in oven until done and flakey

Saute Onion in butter until translucent, add Potatoes and Carrot and mix to incorporate.  Add Roasted Red Pepper & Tomato Soup, creamed Corn and Vegetable Broth, bring to boil, reduce heat and simmer for 20 minutes or until vegetables are soft.

Place in serving bowls and garnish with creme fraiche and a sprinkle of dill.

Moroccan Stew

• 2 pounds Beef, cubed
• Adam’s Reserve Peppercorn & Garlic Rub
• 4 tablespoons Olive Oil
• 1 cup each: Onion, Celery and Carrot, diced and chopped
• 1 container Central Market Organics Chicken Broth
• 1 can Fire Roasted Tomatoes with Garlic
• 1 can Kidney Beans
• 1 jar Green Valley Ranch Moroccan Sauce

 

 

 

 

 

 

 

Place Olive Oil in Dutch oven or heavy pot over medium high heat, season Beef with Peppercorn & Garlic Rub and add to hot oil, brown all sides

When browned, add Chopped Vegetables and sauté for 10 minutes

 

 

 

 

 

 

Stir in broth, tomatoes, beans and Moroccan Sauce, bring to a boil, reduce heat and simmer over medium high heat for 30 – 45 minutes, stirring occasionally

 

 

 

 

 

 

Serve with crusty bread

Green Curry Shrimp & Rice Salad

• 1 pound bag Coldwater Salad Shrimp, thawed
• 1 jar Global Palate Thai Green Curry Sauce
• 1 – 7 ounce container diced 3 color Bell Pepper
• 1 1/2 cups uncooked Rice
• 3 cups Central Market Organics Chicken Broth



Place Rice, Chicken Broth and 1/2 jar Green Curry Sauce in pot with lid and bring to boil, reduce heat to medium low and cover.  Simmer until all liquid is absorbed, about 20 minutes.  Remove from heat and let sit covered for 5 minutes.  Place Rice, remainder of Curry Sauce, Shrimp and Bell Pepper in a bowl and toss to incorporate all ingredients.

Serve on Lettuce or Cabbage Leaves or just place on serving plate.

Texas Style Beef Bourguignon

• 2 pounds Roast, cubed
• 1 container Central Market Organics Beef Broth
• 1 jar Texas on the Plate Soppin’ Sauce
• 2 cups Bodacious Red Wine
• 1 bag Pearl Onions
• 1 – 16 ounce bag Carrot Chips
• 1 – 10 ounce bag Baby Bella Mushrooms, sliced

Heat 1/2 cup Olive Oil in Dutch oven or heavy pot over high heat, sear Beef Cubes

Add Bodacious Red Wine and bring to boil, boil for 8 minutes

Add Broth, Soppin’ Sauce, Onions, Carrots and Mushrooms

Bring back to a boil, reduce heat and simmer for 45 minutes

Place in serving dishes

African Stew

• 1 medium Onion, chopped
• 1 jar Orti di Calaria Arrabbiata Sauce
• 1 large Sweet Potato, cubed
• 2 cups Central Market Organics Vegetable Broth
• 1 can Great Northern Beans
• 4 tablespoons Adam’s Reserve Garam Masala
• 1/2 cup Peanut Butter

Chop Onion and Sweet Potato

Place 6 tablespoons Extra Virgin Olive Oil in Dutch oven or heavy pot over medium high heat, saute Onion and Sweet Potato along with Garam Masala for 8 minutes

Add Arrabbiata Sauce, Vegetable Broth and Beans, simmer for 25 minutes

Stir in Peanut Butter and mix well to incorporate

Serve with Flat Bread that has been heated on the griddle with Olive Oil

Duck Soup with Cherry and Frizzled Leeks

• 2 Duck Breasts, skin removed
• 1 cup Graisse de Canard (Duck Fat)
• 1 carton Central Market Organics Chicken Broth
• 1 jar Star Chef Dried Cherry Steak Sauce
• 2 Leeks
• 1 cup Pinot Noir

Trim Leeks and split lengthwise, rinse well and Julienne, pat dry.

Heat Duck Fat until very hot, add leeks and saute until browned and crisp, about 3 minutes, drain on paper towel and sprinkle with Sea Salt.

Cut Duck Breasts into thin strips

Brown in Dutch oven or large pot with one tablespoon Duck Fat, when browned, add Pinot Noir and bring to a boil, Add Cherry Sauce and Chicken Broth, bring to a boil, reduce heat and simmer for 20 minutes.

Ladle into serving dishes and top with generous portion of Frizzled Leeks

Savannah Holiday Salad

This Holiday Salad with all the colors of the Season and the wonderful tastes of the South

will make you think you are sitting in Forsyth Park in Savannah!

• 1 container Central Market Organics Baby Spinach and Baby Kale
• 1 container Feta Cheese
• 1 container Zeema Tomatoes, halved
• 1 container Champagne Sweet Tomatoes, halved
• Cookwell & Company Watermelon Vinaigrette
• 1/2 cup or more Glazed Pecans

Mix Greens with Feta and Tomatoes.  Pour over Watermelon Vinaigrette and toss well to incorporate.

Top with Glazed Pecans

Veracruz Carbonara Pasta Soup

• 16 ounces Pasta
• 1 pound Uncured Bacon, chopped
• 1 jar Cookwell & Company Veracruz
• 1 large can Country Style Veg-All
• 1/2 to 1 carton Central Market Organics Chicken Broth
• 1 can Diced Tomatoes

Cook Pasta according to package directions and drain.

Cut Bacon into bite sized pieces and fry until crisp and drain.

Place Veracruz, Both and Tomatoes in large pot over medium high heat and bring to a boil,  add cooked Pasta and Bacon, simmer for five minutes.

Serve with Crusty Artisan Bread.

Chicken Margaux with Confetti Rice

Chicken Margaux

• 2 pounds Chicken Breasts or Tenders
• 1 jar Cookwell & Company Agave Dijon Sauce
• 2 cups Panko Bread Crumbs
• 1 cup grated Parmesan Cheese

Place Agave Dijon in shallow bowl.  Mix Panko and Parmesan together and place in another shallow bowl.

Dip Chicken into Agave Dijon to drench

then roll Chicken in Panko mixture to coat well

Place in baking dish that has been oiled with Olive Oil and bake at 350 degrees and Chicken is done and slightly browned.

Confetti Rice

• 2 cups uncooked Rice
• 1 small jar Adams Reserve Mirepoix
• 1 carton Central Market Organics Chicken Broth

Place all ingredients in medium pot over high heat and bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid is absorbed.  Remove from heat and allow to sit, covered, for 5 minutes.  Fluff with fork.

Place rice on serving plates or platter and top with Chicken Margaux, garnish with parsley

Gluten Free Green Chili Chicken & Dumplings

• 1 jar Cookwell Hatch Verde Tortilla Soup
• 1 pint Silk Creamer, original
• 1 container Central Market Organics Chicken Broth
• 2 pounds Natural Chicken, cut into cubes
• Adams Reserve Classic Poultry Seasoning
• 1 teaspoon Adams Reserve Table Grind Black Pepper
• 1 box Chebe Gluten Free Breadsticks, thawed and cut into one inch pieces

Season Chicken with Poultry Seasoning and cook in Dutch oven over medium high heat in 4 tablespoons Olive Oil until done.

Add Chicken Broth and bring to boil, add Tortilla Soup and Creamer, return to a boil.

When cutting Breadsticks,  roll in Gluten Free Flour to keep from sticking together, add Breadstick pieces a few at a time and cook until they begin to float, indicating they are done.

If sauce is too thin, mix Gluten Free Flour with a small amount of water and add to broth to thicken.

If you don’t need to be Gluten Free use one can home-style Buttermilk Biscuits cutting each biscuit into four pieces and replace Creamer with Half and Half