3 oz Truly Grass Fed Natural Creamy Unsalted Butter
1 tsp sea salt
1 tsp pepper
5 slices of bacon
2 shallots
1/4 cup fig spread
Instructions
Rinse all produce and pat dry. Preheat oven to 425°F.
Cut the ends of the Brussel sprouts and chop in half. Toss with melted 2 oz of butter, salt and pepper. Place in dish and bake for 30-40 min or until crispy on the edges.
For the sauce, chop the bacon into bite size pieces and cook. Place on paper towel lined plate and clean pan.
Add 1 oz of butter to clean pan. Once melted, add shallots until transparent. Add fig spread and most bacon (saving some to top). Mix together.
Once the Brussel sprouts have fully cooked, add to pan with spread and mix together lightly. Pour into serving dish.
Top with additional bacon if desired.
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Preheat oven to 425°F. Spray a 9-inch round tart pan with a removable bottom with non-stick cooking spray and set aside.
In a large mixing bowl, whisk together the flour, cocoa powder, sugar and salt. Make a well in the center and add the melted butter. Stir into a crumbly dough.
Press dough into the bottom and up the sides of the tart pan, then prick with a fork. Place tart pan on a baking sheet and bake crust for 10 minutes. Remove and let cool for 10 minutes while you make the filling.
In a mixing bowl, whisk together the pumpkin, sweetened condensed milk, egg, pumpkin pie spice and salt. Pour into crust.
Bake for 10 minutes at 425°F. Reduce oven to 350°F and bake for another 25-30 minutes or until filling is set and a toothpick inserted in the center comes out clean.
Let cool at least 1 hour before serving. Serve with a dollop of whipped cream, if desired.
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Place a large pot or Dutch oven over medium heat. Add bacon and cook until crispy.
Remove some bacon if you’d like to reserve for the top, otherwise add in your onion and cook another 3 minutes.
Add corn and garlic and cook another 4 minutes. Pour in chicken broth and bring heat up to medium high. Once simmering, add potatoes, salt, pepper, paprika, parsley and thyme.
Reduce heat then cook, uncovered for 10 minutes.
Add zucchini and squash and cook until the potatoes are soft and ready.
Take two cups of the soup out and blend it in a blender until smooth then add back into the soup (this creates the chowder consistency). Stir in cheese until melted, add half and half and then bring back up to heat then serve with extra bacon on top!
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These donuts are delicious and simple to prepare. The dough is super light and fluffy, and the spices bring a special flavor and fragrance.
Ingredients
Scale
dough
2 ¼ cups all-purpose flour
1 ½ tsp baking powder
¼ tsp nutmeg
¼ tsp cinnamon
2 pinches salt
2 ½ tbsp Truly Grass Fed unsalted butter, room temperature
1 tsp vanilla extract
2 egg yolks
½ cup sugar
1/3 cup buttermilk
Oil for deep-fat frying
Flour to dust
glaze
2 cups powdered sugar
¼ tsp cinnamon
¼ tsp powdered ginger
1 tbsp vanilla extract
¼ cup lukewarm water, approximately
Instructions
Whisk flour, baking powder, nutmeg, cinnamon, and salt into a large bowl and set aside.
Place butter, vanilla, egg yolks, sugar, and buttermilk into a medium bowl. Using a hand mixer, mix them until creamy and fluffy.
Add dry ingredients and stir to combine and get a soft dough that doesn’t stick to the bowl and your hands.
Set a large baking sheet. Dust a work surface with flour. Using a rolling pin, roll the dough into a circle of about 1/5” in thickness. Using a round 3” cutter, cut 12 circles. Cut holes with a 1” cutter. Re-roll the remaining dough and continue cutting until all is used.
Cover donuts with a damp cloth and let them rest at room temperature for 1 hour.
Meanwhile, prepare the glaze. Sift powdered sugar into a medium bowl and stir in cinnamon and ginger. Add vanilla and, using a whisk,incorporate water spoon by spoon until it turns to a smooth and thick paste. Cover with plastic film and keep it at room temperature.
Heat the oil in a large frying pan. Line a wire rack with a paper towel.
Turn heat to medium and fry donuts in 3 or 4 for about 5 minutes, flipping once in a while, until crispy and golden brown all sides. Let them dry over a paper towel for 2 minutes. Meanwhile, the remaining ones are frying, hold a still warm donut, dip it halfway into the glaze to coat, and place it on the wire rack.
Let the glaze harden for about 15 minutes and serve. Although donuts are always best on the same day, you may keep the remaining ones in an airtight container for up to 2 days.
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Fluffy, delicious, flavorful, with the plus of the texture of the apple in the dough. Serve with butter, honey, maple syrup, or a sweet apple sauce.
Ingredients
Scale
2 small tart apples, peeled and chopped (about 1 ½ cup)
3 tbsp Truly Grass Fed unsalted butter
2 tbsp honey
½ water (approximately)
1 small cinnamon stick
1 ½ cup all-purpose flour
1/3 cup sugar
2 tsp baking powder
¼ tsp baking soda
2 pinches salt
1 ½ cup buttermilk
2 eggs
1 tsp vanilla extract
Vegetable oil (just a little)
Instructions
Lace 1 tbsp butter, apple, honey, water, and cinnamon stick in a small pan. Cook over low heat, stirring once in a while until the apples are fully cooked, reach a caramelized color, and the juices dry entirely. Let cool for 15 minutes.
Meanwhile, melt the remaining butter and set it aside. In a medium bowl, mix the flour, sugar, baking powder, baking soda, and salt. Combine the buttermilk, eggs, and vanilla extract just enough to obtain a smooth batter. Stir prepared apple into the batter.
Heat a medium non-stick frying pan and brush with just a little bit of vegetable oil. Turn heat to low, place 1 small ladle of the batter in the middle, and spread to obtain an even layer.
When pancakes bubble on top and are slightly golden around the edges, flip them using a spatula so they brown on the other side as well. Transfer to a serving plate and keep preparing the remaining batter.
Serve warm pancakes with butter, honey, maple syrup, or apple sauce.
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2 tbsp of Truly Grass Fed Natural Creamy Unsalted Butter to cook, extra to garnish as needed
½ cup fresh cream
3 tomatoes, roughly chopped
2 onions, roughly chopped
4–5 garlic cloves, roughly chopped
1 cup fresh cilantro, roughly chopped
½ cup raw cashews
3–4 pieces of cardamom
1 small piece of a cinnamon stick
Salt to taste
Paprika to taste
Instructions
Combine all the marinade ingredients and marinate the chicken for at least one hour.
After the chicken has finished marinating, add butter to a pan and cook the chicken until all the water is dried up and a brown crust forms on top. Set aside.
Add 2 tbsp butter to a saucepan with all the curry ingredients. Cook for 15-20 minutes or until all the water is completely dried up and the onions and tomatoes are blended together. Once done, transfer to a blender and blend to a creamy paste.
Transfer the creamy paste into the saucepan again and add the chicken and fresh cream to it. Let simmer for about 10 minutes.
Garnish with melted butter and serve with fresh cilantro over rice.
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Heat 1 tbsp ghee in a nonstick pan and add in the thin onion slices. Cook until translucent and set aside.
In the same pan, heat 1 tbsp ghee, then add the cinnamon stick, star anise, bay leaf, ginger, and green chili. Sauté on low to medium heat for about 1 minute.
Turn up the heat, add in the potatoes, and let them cook for 6-7 minutes until softened.
Stir in the onions, bell peppers, peas, and corn. Cook for 5 more minutes or until softened.
Mix in the tomatoes, seasonings, and cooked rice with another 1 tbsp of ghee.
Top off your vegetable pulao with the caramelized onions, mint, and a splash of lime juice. Enjoy hot with a side of yogurt!
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Light a grill or preheat a grill pan. Brush the nectarines with oil and season with salt and pepper. Grill over high heat, cut sides down, just until lightly charred, 5 minutes. Let cool.
In a bowl, whisk the lemon juice with the 1/4 cup of oil and season with salt and pepper. Gently toss in the nectarines and arugula. Transfer to a platter and top with the sharp cheddar and prosciutto. Enjoy!
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