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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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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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 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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For the crust, combine the flour, sugar, salt, and almond flour in a bowl. Add butter and rub with your fingertips until the mixture resembles breadcrumbs.
Stir in egg yolk and add water little by little, kneading until the dough is smooth and pulls away from the sides of the bowl (add more water if it is too dry, or sprinkle with more flour if it is too sticky). Wrap in plastic film and refrigerate for 30 minutes.
Dust a working surface with flour and roll out the dough into a circle of about 15” in diameter. Line bottom and sides of medium size quiche pan with removable bottom (11 to 12”, 1/3” in thickness).
Refrigerate the crust for about 15 minutes while the oven heats to 350ºF/medium/180ºC.
Meanwhile, for the filling, combine egg, honey, heavy cream, flour, and vanilla in a bowl and set aside.
Peel pears, cut in half, core, and cut them into thick slices (1/4”). Sprinkle slices with lemon juice to prevent browning.
Arrange pear slices into the crust in circles and pour prepared cream over them.
Bake tart for about 45 minutes until crust and filling are deep golden brown.
Remove tart from oven, place it on a wire rack and let it cool for 1 hour.
Unmold on a serving plate and dust surface with powdered sugar.
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¾ cup Truly Grass Fed Salted butter, at room temperature (6oz)
1 cup sugar
1 egg
3 cups all-purpose flour, approximately
1 tbsp cornstarch
½ tsp baking powder
1 pinch salt
1 tbsp vanilla extract
1 tsp cinnamon
½ tsp orange food coloring, or to taste
½ tsp yellow food coloring, or to taste
All-purpose flour to dust
Instructions
Line a large baking sheet with parchment paper and set it aside.
Place butter and sugar in the stand mixer bowl and, using the paddle, cream until fluffy. Combine the egg and stir in the flour, cornstarch, baking powder, salt, vanilla extract, cinnamon.
Beat until you get a soft dough that doesn’t stick to the bowl.
Divide the cookie dough into 3 parts. Add yellow food color to 1/3 of the dough and combine to get it even and dye the last 1/3 in orange. Wrap each 1/3 of the dough with plastic film and take them to the fridge to chill for 15 minutes
Meanwhile, cut two parchment paper rectangles parchment 8×10’ and set them aside. Dust a work surface with flour.
Using a rolling pin, roll each one of the 3 doughs into 3 equal rectangles (6×8” with about 1/3” in thickness). Place natural dough on the bottom, the yellow one on top, and finish with the orange dough. Cut rectangles in half and invert one to change the final colors effect. Pressing and rolling with hands, shape both rectangles into two perfect 2” logs.
Wrap each log in plastic film, place them on a baking sheet, and chill for 3 hours.
Take logs from the fridge and using a sharp knife slice them into ¼” rounds. Line a large baking sheet (or 2 medium ones) with parchment paper and place crackers without touching one another (they spread a little).
Take them to the fridge for another 15 minutes. Meanwhile, heat the oven to 350ºF/medium/180ºC.
Bake the cookies for about 25 minutes, until they get crispy and light golden brown on the edges.
Remove cookies from the oven and let them cool for 2 minutes. Release them from the baking sheet using a spatula and place them on a wire rack. Let cookies cool completely and store them in an airtight container for up to 10 days.
Prep Time:1hour
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Peel and core the apples. Cut them in thick rings (usually 5 or 6 of 1/8”). Place rings into a bowl and gently toss with lemon juice. Set aside.
For the batter, combine the flour, sugar, salt, and cinnamon into a medium bowl. Add in egg, milk, water, and butter and stir until smooth.
Heat the oil in a large frying pan. Line a wire rack with a paper towel.
With a fork, dip rings one by one in the batter to coat and drip off any excess. Turn heat to medium and, without overcrowding, fry them in batches until they are crispy and golden brown on all sides. Let them dry over a paper towel.
Transfer beignets to a serving plate, dust with a mixture of powdered sugar and cinnamon, and serve immediately.
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½ cup water for the purée (or just a little bit more)
1 sachet rapid rise active yeast
1 tbsp sugar
1 cup lukewarm water for the dough
4 cups bread flour
2 tsp fresh thyme leaves
1/4 cup Truly Grass Fed salted butter, melted and at room temperature
½ cup sharp cheddar cheese, grated
2 tsp salt
¾ cups unpeeled pumpkin seeds, toasted
1 egg yolk to brush
Vegetable oil to grease
Instructions
Place the pumpkin, water, and a pinch of salt in a medium saucepan. Cook over low heat until they are very soft. Break pieces with a spatula, turn heat to high, and let them dry completely. Press pieces through a potato ricer to obtain a smooth purée. Measure 1 cup of the purée and leave the remaining purée for another recipe.
With a fork, combine yeast, sugar, 1 cup flour, and lukewarm milk into the bowl of a stand mixer. Let it rest for 10 minutes until the mixture is foamy.
Using the hook attachment, stir the pumpkin purée, thyme, melted butter, cheese, and salt into the starter mixture. Add 2 ½ cups flour and mix until it turns into a sticky dough. Little by little, incorporate the remaining flour and keep kneading for about 10 minutes, working the dough until it is smooth and no longer sticks to the bowl. Stir in the pumpkin seeds.
Transfer the dough to a large bowl lightly greased with vegetable oil, cover with plastic film and let rest for about 2 hours, until doubled in size.
Line a medium baking tray with parchment paper (8×11”).
Divide dough into 12 equal pieces and shape them into balls. Place them close together into a prepared pan, cover, and let rest for 1 hour, or until double in size.
Fifteen minutes before baking, heat the oven to 350ºF/medium/180ºC.
Brush rolls with egg yolk and bake for 25 minutes, until risen and golden brown.
Remove rolls from the oven, let them cool on a wire rack for at least 15 minutes, and serve.
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