3 lbs fresh fava beans, shelled (can also substitute in edamame)
2 tbsp extra virgin olive oil
1 clove garlic
1 small jalapeno, seeded and minced
2 tbps Truly Grass Fed Unsalted Butter
½ tbsp. fresh lemon juice
2 tbsp grated TGF Natural Aged Cheddar, grated
1 tbsp chopped tarragon
Instructions
Fill a large bowl with ice water. In a large saucepan of boiling salted water, blanch the fava beans for 1 minute. Transfer to the ice water, drain, then peel them.
In a small saucepan, heat 1 tablespoon of the olive oil. Add the garlic and cook over low heat until golden, about 2 minutes. Add the jalapeño and cook for 1 minute longer. Season with salt.
In a large skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Add the fava beans and cook over moderately high heat, without stirring, until blackened, about 1 minute. Transfer to a serving bowl and season with salt.
Add the butter to the skillet and cook over moderately high heat until it just starts to brown, about 30 seconds. Stir in the lemon juice and remove from the heat.
Add the garlic-jalapeño mixture to the beans along with the cheese and tarragon and toss well to coat. Add additional grated natural aged cheddar cheese on top to taste. Can be served warm or made ahead and chilled.
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Rinse and slice asparagus stocks in half lengthwise. Trim off any woody ends.
Lightly coat with oil and season with salt and pepper.
Heat a grill or grill pan over high heat. Grill, turning occasionally, until tender and charred, 3 to 4 minutes.
Meanwhile, preheat oven to 375°F
In a small pot, melt 4 tbsp Truly Grass Fed butter over medium heat. When butter has just started to brown, remove from heat. Butter should start to smell nutty and turn a deep golden shade.
Add rosemary and thyme to barely browned butter.
In a medium bowl, combine slices fingerling potatoes, butter herb mixture and salt and better to taste. Toss and thoroughly coat potatoes.
On a parchment-lined baking sheet, place coated potatoes and roast in oven for 25 minutes or until they are easily pierced with a knife.
Sprinkle with additional salt and pepper to taste and enjoy!
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1 tsp fresh cracked black pepper, plus more to taste
Fresh parsley, finely chopped, for garnish
Instructions
Preheat oven to 350 degrees.
Bring a large pot of water to a boil, season generously with salt. Add the pasta and cook until just al dente, about 6 minutes, drain and set aside.
Add 2 tbsp (1 oz) butter to a medium skillet set over medium-high heat. Once melted, add the breadcrumbs, stirring often until evenly coated and lightly golden brown; about 3 – 5 minutes. Set aside.
In a large skillet or sauce pan, melt the remaining 6 tbsp (3 oz) butter over medium heat. Whisk in the flour until smooth, continue to whisk frequently for 2 – 3 minutes, allowing the flour to cook down; color may turn more golden.
Slowly add the milk in batches, whisking constantly until there are no lumps. Increase heat, bringing to a simmer (continue whisking to prevent burning). Simmer for 3 – 5 minutes, whisking regularly, allowing sauce to thicken.
Remove pan from heat and whisk in the cheeses until melted and smooth. Add salt and pepper, plus more to taste.
Add the drained, cooked pasta, stirring until evenly coated. Alternatively, this can be done in a large mixing bowl if pan is too small.
Transfer mac and cheese to a 9×13 baking dish and top with toasted breadcrumbs. Bake for 15 – 20 minutes.
Serve immediately. Garnish with fresh parsley.
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8 Cups fresh apricots – peeled, pitted and crushed
1/4 cup lemon juice
6 cups white sugar
5 canning jars with lids and rings
For the Snack Board:
Truly Grass Fed Natural Sharp Cheddar Cheese
Truly Grass Fed Natural Aged Cheddar Cheese
Various crackers and bites
Instructions
Mix apricots and lemon juice in a large pot; add sugar. Slowly bring to a boil, stirring until sugar dissolves. Cook and stir until apricot mixture thickens, about 25 minutes. Remove from heat and skim foam if necessary.
Meanwhile, prepare jars, lids, and rings by cleaning and sterilizing in dishwasher or boiling water bath. Leave lids in simmering water until ready to seal jars.
Pour hot jam into hot sterilized jars, leaving about 1/4 inch of space on top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil, then carefully lower the jars into the pot. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes.
Remove the jars from the pot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight. Store in a cool, dark area.
Slice up Truly Grass Fed Natural Sharp and Natural Aged Cheddar Cheeses for a snack board. Pair cheese slices with various crackers or crostini’s. Add a dollop of apricot jam to a cracker and top with a slice of cheese for the perfect sweet and savory pairing! Enjoy.
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Heat a large saucepan over a medium heat and add the Truly Grass Fed Butter. When the butter is foaming, add the onion, lower the heat and cook for 10 minutes, until the onion is caramelised and fully cooked.
Add the garlic and pearl barley and stir well.
Pour in the cider, add the thyme and simmer for 1 minute, stirring constantly.
Pour in all the stock, bring to the boil and turn down the heat to a low simmer for 30 to 35 minutes, stirring from time to time, until all the liquid has been absorbed and the barley is tender.
Stir in the in the Dijon mustard, cream and grated Truly Grass Fed Natural Sharp Cheddar Cheese and remove from the heat. Season with salt and freshly ground black pepper, to taste.
For the topping
Heat the Truly Grass Fed Butter in a frying pan over a medium heat. Add the cherry tomatoes, season with salt and freshly ground black pepper and sauté for about 7 to 8 minutes until they burst slightly. Remove from the heat.
For the chive butter
Place the chopped chives and melted Truly Grass Fed Butter into a blender and blend until smooth. Season with salt and freshly ground black pepper.
To serve
Ladle the barley risotto into bowls, sprinkle over a little Truly Grass Fed Natural Sharp Cheddar Cheese, spoon the cherry tomatoes on top and drizzle over some chive butter. Serve immediately.
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Mix butter, shortening, sugar, eggs and vanilla thoroughly by hand
Add flour, baking powder and blend together until dough is formed
Wrap the dough in plastic wrap and refrigerate a minimum of 2 hours or overnight
Lightly dust your surface with flour and roll out your chilled dough
Use desired cookie cutter shapes to cut out dough and place 1 inch apart on baking sheet
Bake at 375 degrees for 8-10 minutes or until the edges are slightly brown. Let cool.
Meanwhile, combine all royal icing ingredients and beat together on high for 1-2 minutes. When lifting the whisk up off the icing, the icing should drizzle down and smooth out within 5-10 seconds.
Frost with royal icing as desired and enjoy!
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½ cup Truly Grass Fed unsalted butter, at room temperature
1 ½ cup sugar
2 eggs
1/3 cup cocoa powder
1 tsp vanilla extract
1 tsp red food coloring
2 ¼ cups all-purpose flour
1 tbsp white vinegar
1 tsp salt
1 tsp baking soda
1 cup buttermilk
Buttercream Frosting
6 oz cream cheese, at room temperature
4 oz Truly Grass Fed unsalted butter, at room temperature
1 tsp vanilla extract
3 cups powdered sugar
Topping
Crumbled freeze dried raspberries, if desired
Instructions
Preheat the oven to 350ºF/medium/180ºC. Grease with butter and dust with flour 1 medium bundt cake pan (6 cups).
Place the butter, sugar, and eggs into the stand-mixer bowl and, using the paddle, beat for about 2 minutes, until creamy and fluffy. Add sifted cocoa powder, vanilla, food coloring, and mix to incorporate. Stir in the flour in two batches, add vinegar, salt, baking soda, and buttermilk. Mix just until a smooth, even batter is obtained.
Pour the batter into the bundt cake pan and pop it into the oven.
Bake for about 40 minutes or until the cake is golden, risen, and an inserted toothpick comes out clean. Remove it from the oven, transfer it to a wire rack, wait for 10 minutes to unmold, and let them cool completely before assembling the cake
Meanwhile, prepare the frosting. Place the cream cheese, butter, and vanilla into the bowl of the stand mixer and, using the paddle, stir for about 3 minutes, just until creamy and combined. Add 1/3 of the powdered sugar, mix until fully incorporated, add another 1/3, mix a little beat more.
Spread cream cheese frosting all over the cake and refrigerate for 2 hours to set.
Remove the cake from the fridge and sprinkle crumbled, freeze dried raspberries on top. Keep refrigerated for up to 2 days.
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4 oz Truly Grass Fed unsalted butter, at room temperature
1 tsp vanilla extract
3 cups powdered sugar
Instructions
Preheat the oven to 350°. Line a 12-cup muffin tin with paper or foil liners.
In a medium saucepan, melt the butter with the vegetable oil and water over low heat.
In a large bowl, sift the flour with the sugar, cocoa powder, baking soda and salt. Add the melted butter mixture and beat with a handheld mixer at low speed until smooth. Add the egg and beat until mixed, then add the buttermilk and vanilla and beat until smooth, scraping the bottom and side of the bowl.
Pour the batter into the lined muffin tins, filling them about half way to three fourths full.
Bake the cupcakes in the center of the oven for about 25 minutes, until springy and a toothpick inserted in the center comes out clean. Let the cupcakes cool slightly, then transfer them to a rack to cool completely.
Meanwhile, prepare the frosting. Place the cream cheese, butter, and vanilla into the bowl of the stand mixer and, using the paddle, stir for about 3 minutes, just until creamy and combined. Add 1/3 of the powdered sugar, mix until fully incorporated, add another 1/3, mix a little beat more, then incorporate the last 1/3 and food coloring. If the weather is hot, refrigerate the cream cheese frosting for 15 minutes.
Fill a piping back with the frosting to pipe onto cupcakes, or frost by hand.
Add a touch of sprinkles and enjoy!
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Warm milk in microwave. Transfer warm milk to the bowl of an electric mixer and sprinkle yeast on top. Add in sugar, egg, egg yolk and melted butter. Mix until well combined. Stir in flour and salt with a wooden spoon until a dough begins to form.
Place dough hook on stand mixer and knead dough on medium speed for 8 minutes. Dough should form into a nice ball and be slightly sticky. You can also use your hands to knead the dough for 8-10 minutes on a well-floured surface.
Transfer dough ball to a well-oiled bowl, cover with plastic wrap and a warm towel. Allow dough to rise for 1 hour to 1 ½ hours, or until doubled in size. This may more or less time depending the humidity.
After dough has doubled in size, transfer dough to a well-floured surface and roll out into a 14×9 inch rectangle. Spread softened butter over dough, leaving a ¼ inch margin at the far side of the dough.
In a small bowl, mix together brown sugar and cinnamon. Use your hands to sprinkle mixture over the buttered dough, then rub the brown sugar mixture into the butter.
Tightly roll dough up, starting from the 9-inch side and place seam side down making sure to seal the edges of the dough as best you can.
Cut into 1 inch sections with a serrated knife. You should get 9 large pieces.
Place cinnamon rolls in a greased 9×9 inch baking pan or round 9 inch cake pan. Cover with plastic wrap and a warm towel and let rise again for 30-45 minutes.
Preheat oven to 350 degrees F. Remove plastic wrap and towel and bake cinnamon rolls for 20-25 minutes or until just slightly golden brown on the edges. You want to underbake them a little so they stay soft in the middle, that’s why we want them just slightly golden brown. Allow them to cool for 5-10 minutes before frosting. Makes 9 cinnamon rolls.
To make the frosting: In the bowl of an electric mixer, combine cream cheese, butter, powdered sugar and vanilla extract. Beat until smooth and fluffy. Spread over cinnamon rolls and serve immediately.
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½ cup salted butter (1 stick, at room temperature)
½ cup packed light brown sugar
1/3 cup + 2 tsp granulated sugar
1 egg
1 tsp vanilla extract
1 ½ cups semisweet chocolate chips
Sea salt flakes
Instructions
Combine flour and baking soda to a mixing bowl
To the bowl of a stand mixer, add softened butter and both sugars. Beat with paddle attachment for about 2 minutes, until mixture is smooth and fluffy.
Add egg and vanilla, beat on low speed until combined.
Add flour, half the mixture at a time, beating on low speed until combined after each addition.
Add chocolate chips and stir together with a wooden spoon.
Cover bowl and let chill in refrigerator for at least 30 minutes.
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
Using a large cookie scoop, scoop round balls of dough onto parchment paper about 2 inches apart.
Bake approximately 10-12 minutes, until edges are golden brown.
Sprinkle sea salt flakes on top of freshly baked cookies out of the oven.
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a cooling rack to finish cooling.
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