Week of 06/28/21 Bratwurst Sausages in Caramelized Onion Beer Broth 2 SERVINGS | HANDS ON TIME: 15 minutes | TOTAL TIME: 35 minutes Farmhouse Kitchen Pork Bratwurst Sausage, thawed Farmhouse Kitchen Fresh Sliced Red Cabbage Kitchen Pride Crimini Mushrooms, washed or brushed clean immediately before cooking Tomatero Organic Dino Kale, large woody stems removed, washed and dried Fruitful Hill Farm Potatoes, washed and scrubbed, peeled (optional) Farmhouse Kitchen Caramelized Onion Beer Broth, thawed Oil of choice Salt and pepper Preheat oven to 425 °F degrees and arrange oven rack to middle position. STEP 1 Slice the potatoes into thick rounds, about ⅓-inch thick. Add to a large baking sheet. Drizzle with oil, and season with salt and pepper. Toss to coat and combine, then spread out in an even layer. Roast for 25-30 minutes, turning midway through. The potatoes should be fork tender and crispy, golden on the edges. STEP 2 While the potatoes are cooking, prepare the vegetables. Roughly chop the kale and half or quarter the mushrooms, depending on size. Set aside. STEP 3 Heat a large, high-sided skillet over medium heat. Add oil to just coat the bottom of the pan. When the oil begins to shimmer, add the sausages. Cook for 10 minutes, turning midway to brown both sides. Transfer the par-cooked sausages to a clean plate. STEP 4 Add the mushrooms and cabbage to the skillet. Season with salt and pepper and add more oil, if needed. Saute for about 3 minutes to lightly brown, then add the caramelized onion beer broth. Return the sausages to the pan, nestling them in the veggies, then cover with a lid. Reduce heat to medium-low and simmer for about 8-10 minutes or until the internal temperature of the sausage reaches 160 ° F. Stir in the chopped kale and cook for 1-2 minutes until wilted. Season with salt and pepper to taste. STEP 5 Serve the bratwurst sausages and veggies in caramelized onion beer broth with a side of roasted potatoes. Enjoy! Bratwurst Sausages in Caramelized Onion Beer Broth 4 SERVINGS | HANDS ON TIME: 15 minutes | TOTAL TIME: 35 minutes Farmhouse Kitchen Pork Bratwurst Sausage, thawed Farmhouse Kitchen Fresh Sliced Red Cabbage Kitchen Pride Crimini Mushrooms, washed or brushed clean immediately before cooking Tomatero Organic Dino Kale, large woody stems removed, washed and dried Fruitful Hill Farm Potatoes, washed and scrubbed, peeled (optional) Farmhouse Kitchen Caramelized Onion Beer Broth, thawed Oil of choice Salt and pepper Preheat oven to 425 °F degrees and arrange oven rack to middle position. STEP 1 Slice the potatoes into thick rounds, about ⅓-inch thick. Add to a large baking sheet. Drizzle with oil, and season with salt and pepper. Toss to coat and combine, then spread out in an even layer. Roast for 25-30 minutes, turning midway through. The potatoes should be fork tender and crispy, golden on the edges. STEP 2 While the potatoes are cooking, prepare the vegetables. Roughly chop the kale and half or quarter the mushrooms, depending on size. Set aside. STEP 3 Heat a large, high-sided skillet over medium heat. Add oil to just coat the bottom of the pan. When the oil begins to shimmer, add the sausages. Cook for 10 minutes, turning midway to brown both sides. Transfer the par-cooked sausages to a clean plate. STEP 4 Add the mushrooms and cabbage to the skillet. Season with salt and pepper and add more oil, if needed. Saute for about 3 minutes to lightly brown, then add the caramelized onion beer broth. Return the sausages to the pan, nestling them in the veggies, then cover with a lid. Reduce heat to medium-low and simmer for about 8-10 minutes or until the internal temperature of the sausage reaches 160 ° F. Stir in the chopped kale and cook for 1-2 minutes until wilted. Season with salt and pepper to taste. STEP 5 Serve the bratwurst sausages and veggies in caramelized onion beer broth with a side of roasted potatoes. Enjoy! STORAGE & PROCEDURE TIPS INGREDIENTS BEST USED WITHIN 5 DAYS Pork Bratwurst Sausages - Keep frozen until 24-48 hours before use. Thaw in a bowl in the refrigerator overnight. (Ingredients: pasture-raised pork, salt, ground nutmeg, ground white pepper, ground marjoram, ground mace, ground ginger, non-fat milk powder, dry mustard) Caramelized Onion Beer Broth - If using within 2 days, store in the refrigerator. Otherwise, keep frozen and thaw in the refrigerator overnight. (Ingredients: onions, potatoes, Tenderbelly heritage bacon, Shiner Bock Beer, fresh thyme, fresh rosemary, Dijon mustard, chicken stock, salt, pepper) Red Cabbage - Store in the refrigerator. Use within 5 days. Dino Kale - Wrap in a paper towel and place in a plastic bag in the refrigerator. Use within 5 days. Potatoes - Store in a cool, dry place in the kitchen. Use within 5 days. Mushrooms - Store in the refrigerator in the bag in which they came. Use within 5 days. *Contains dairy inclusive ingredients. **Prepared in a facility that may contain gluten, dairy, egg, nuts, peanuts, soy, fish and shellfish. Avocado Tarragon Shrimp Roll 2 SERVINGS | HANDS ON TIME: 15 minutes | TOTAL TIME: 30 minutes K & S Seafood Wild-caught Gulf Shrimp, thawed, peeled and deveined Fruitful Hill Farm Yukon Gold Potatoes, washed and scrubbed, peeled (optional) Slow Dough Bread Co. Challah Buns Farmhouse Kitchen Compound Butter G & S Groves Avocado VRDNT Farm Cherry Tomatoes, washed Patty’s Herbs Tarragon, washed and dried well Crisp Farms Lettuce, whole leaves picked, washed & dried Farmhouse Kitchen Old Bay Mayo Oil of choice Salt and pepper Preheat oven to 425 ° F degrees and arrange oven rack to middle position. Set butter on counter to reach room temperature. STEP 1 Slice potatoes into large wedges, about 1-inch thick. Add to a large baking sheet. Drizzle with oil, and season with salt and pepper. Spread out in an even layer and roast for 25-30 minutes flipping midway. Wedges should be fork tender with well-browned edges. STEP 2 As potatoes are roasting, prepare the shrimp. Fill a saucepan about halfway with water and bring to a boil. Fill a large mixing bowl halfway with ice water; set aside. Meanwhile, peel and devein the shrimp, then slice in half; set aside. When the water reaches a boil, add a large pinch of salt and shrimp. Stir once to submerge, then turn heat off. Cover with a lid and let shrimp cook for about 3 minutes. The shrimp will turn pink-orange and opaque. Drain the shrimp in a colander or use a slotted spoon, then transfer to the ice water to stop the cooking. STEP 3 Remove the shrimp from the ice water and pat dry to remove excess water. Add to a clean mixing bowl and set aside. Finely chop the tarragon and quarter the tomatoes; add to shrimp. Add Old Bay mayo to taste, then fold to combine and coat the shrimp. Season with salt and pepper to taste, adding more Old Bay mayo as needed. Set in the refrigerator to keep chilled. STEP 4 Butter the challah bread with softened compound butter. Toast in a skillet over medium heat for 3-5 minutes or until crisp, golden brown. STEP 5 Top the buttered challah bread with lettuce, sliced avocado and chilled shrimp mixture. Serve shrimp rolls with a side of potato wedges. Enjoy! Avocado Tarragon Shrimp Roll 4 SERVINGS | HANDS ON TIME: 15 minutes | TOTAL TIME: 30 minutes K & S Seafood Wild-caught Gulf Shrimp, thawed, peeled and deveined Fruitful Hill Farm Yukon Gold Potatoes, washed and scrubbed, peeled (optional) Slow Dough Bread Co. Challah Buns Farmhouse Kitchen Compound Butter G & S Groves Avocado VRDNT Farm Cherry Tomatoes, washed Patty’s Herbs Tarragon, washed and dried well Crisp Farms Lettuce, whole leaves picked, washed & dried Farmhouse Kitchen Old Bay Mayo Oil of choice Salt and pepper Preheat oven to 425 ° F degrees and arrange oven rack to middle position. Set butter on counter to reach room temperature. STEP 1 Slice potatoes into large wedges, about 1-inch thick. Add to a large baking sheet. Drizzle with oil, and season with salt and pepper. Spread out in an even layer and roast for 25-30 minutes flipping midway. Wedges should be fork tender with well-browned edges. STEP 2 As potatoes are roasting, prepare the shrimp. Fill a saucepan about halfway with water and bring to a boil. Fill a large mixing bowl halfway with ice water; set aside. Meanwhile, peel and devein the shrimp, then slice in half; set aside. When the water reaches a boil, add a large pinch of salt and shrimp. Stir once to submerge, then turn heat off. Cover with a lid and let shrimp cook for about 3 minutes. The shrimp will turn pink-orange and opaque. Drain the shrimp in a colander or use a slotted spoon, then transfer to the ice water to stop the cooking. STEP 3 Remove the shrimp from the ice water and pat dry to remove excess water. Add to a clean mixing bowl and set aside. Finely chop the tarragon and quarter the tomatoes; add to shrimp. Add Old Bay mayo to taste, then fold to combine and coat the shrimp. Season with salt and pepper to taste, adding more Old Bay mayo as needed. Set in the refrigerator to keep chilled. STEP 4 Butter the challah bread with softened compound butter. Toast in a skillet over medium heat for 3-5 minutes or until crisp, golden brown. STEP 5 Top the buttered challah bread with lettuce, sliced avocado and chilled shrimp mixture. Serve shrimp rolls with a side of potato wedges.