Red Wine Beef Ragu

Ingredients

  • 2 lbs. boneless beef short ribs or Chuck Roast
  • 3 Tbsp. vegetable oil
  • 1 onion, diced
  • 2 cloves garlic, crushed
  • 2 carrots, diced
  • 2 cups red wine, preferably Cabernet Sauvignon
  • 28 oz. crushed tomatoes
  • 2 Tbsp. tomato paste
  • 1 Tbsp. dried oregano
  • 2 Tbsp. kosher salt, divided
  • 2 Tbsp. black pepper, divided
  • ½ cup beef stock
  • 2 bay leaves
  • 1 lb. pappardelle pasta
Optional Toppings
  • Grated Parmesan
  • Fresh basil

Spinach-Basil Lasagna

Ingredients

  • 1 large egg, lightly beaten
  • 2 cups reduced-fat ricotta cheese
  • 4 ounces crumbled feta cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped fresh basil
  • 2 garlic cloves, minced
  • 1/4 teaspoon pepper
  • 1 jar (24 ounces) pasta sauce
  • 9 no-cook lasagna noodles
  • 3 cups fresh baby spinach
  • 2 cups shredded part-skim mozzarella cheese

Lemon Basil Curd Butter Cookies

Ingredients

  • 1 cup granulated sugar
  • 2 tablespoons lemon zest
  • 4 tablespoons powdered sugar
  • 2 large eggs
  • 1 large egg yolk
  • 1⁄3 cup fresh lemon juice (about 2 to 3 lemons)
  • 1⁄3 cup all-purpose flour
  • 1⁄4 cup fresh basil, tightly packed
  • 2 tablespoons unsalted butter, room temperature
BUTTER COOKIE
  • 16 tablespoons unsalted butter, room temperature
  • 3⁄4 cup powdered sugar
  • 1 1⁄2 tablespoons lemon zest
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 1 tablespoon milk, room temperature
  • 1 1⁄2 teaspoons real vanilla extract
  • 1⁄2 teaspoon sea salt
  • 2 cups all-purpose flour

Baked Honey Mustard Chicken

Ingredients

  • 6 skinless, boneless chicken breast halvessalt and pepper to taste
  • 1/2 cup honey
  • 1/2 cup prepared mustard
  • 1 teaspoon dried basil
  • 1 teaspoon paprika
  • 1/2 teaspoon dried parsley

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9×13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover.
  3. Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.

Grilled Pork Chops With Blueberry Compote

Ingredients

Chops
  • 4 pork chops*
  • 1 C all-natural, unsweetened apple juice
  • 1 Tbsp salt
  • 1 Tbsp olive oil
  • Fresh cracked pepper to taste
Blueberry Compote
  • 1 C medium chopped onions
  • 1 C large peeled and chopped granny smith apples
  • 1 tsp butter
  • 2 tsp minced garlic
  • 1 C all-natural, unsweetened apple juice
  • 2 C fresh blueberries
  • 2 Tbsp balsamic vinegar
  • ¼tsp salt
Polenta
  • 6 C water
  • ¼ tsp salt
  • 1 C cornmeal
  • 2 Tbsp butter
  • Fresh basil for garnish

Applewood Smoked Mango Pork Quesadillas

Ingredients

  • 1 tablespoon olive oil
  • 1.7 pounds Smithfield Applewood Smoked Bacon
  • Pork Loin Filet cut into small bite size pieces
  • 1 teaspoon chipotle chili powder more or less to your taste
  • 1 teaspoon smoked paprika
  • 4 inch flour tortillas 6-8
  • 1 ripe but firm mango, peeled + diced
  • 1 cup cooked rice or quinoa
  • 2 cups shredded sharp cheddar cheese
CHERRY TOMATO SALSA
  • 2 cup cherry tomatoes
  • 1 jalapeno seeded + chopped
  • 1/4 cup fresh basil chopped
  • 1/4 cup fresh cilantro chopped
  • Juice from 1/2 a lime
  • Salt to taste

Directions

  1. Heat a large skillet over medium heat and add the olive oil. Add the pork and season with chipotle chili pepper and paprika. Cook, stirring often until the pork is browned all over, about 8 minutes. Remove from the heat. Remove the pork to a plate.
  2. Using the same skillet, over medium heat, add a bit of olive oil. Place 4 tortillas down on a clean counter, sprinkle each with shredded cheddar cheese, then evenly distribute the rice, and top with the chopped mango pieces. Now add the pork, cut into small bite size pieces. Sprinkle with a little more of the cheese. Place the tortilla onto the hot griddle or skillet and cover with the other tortilla. Cook until the bottom is crispy and golden brown, then gently flip and cook for another 2-3 minutes until crispy and golden.
    Serve with the tomato salsa and sliced avocado.
  3. TOMATO SALSA
    Combine all ingredients in a bowl and gently toss. Taste and season with salt if needed.

Thai Spicy Eggplant with Sweet Basil

Ingredients

  • 1 cup jasmine rice
  • 2 Tbs. peanut or vegetable oil
  • 1/2 to 1 tsp. crushed red pepper, or to taste
  • 3 baby eggplants, cubed into bite-sized chunks
  • 1 medium-sized onion, diced
  • 1 medium-sized red bell pepper, seeded and diced
  • 4 cloves garlic, finely chopped
  • 2 Tbs. white vinegar
  • 3 Tbs. dark soy sauce, such as tamari
  • 2 Tbs. dark brown sugar
  • 20 leaves fresh basil, shredded or torn

Directions

  1. Cook jasmine rice according to package directions.
  2. Meanwhile, heat a deep skillet or wok-shaped pan over high heat. Add oil and crushed red pepper, and let sizzle for 10 to 15 seconds. Add eggplant, and stir-fry for 2 to 3 minutes. Add onion, bell pepper and garlic, and stir-fry for 3 minutes more. Add vinegar and soy sauce. Sprinkle with sugar, and toss for 1 or 2 minutes longer.
  3. Remove pan from heat, add basil leaves and toss to combine with eggplant. Serve over hot cooked rice.