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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Blend the tomatoes, orange juice, and dates in a blender until thick and chunky. Set aside.
Heat ghee in a medium saucepan, add cumin, cinnamon, turmeric, cardamom, and paprika and keep over low heat until fragrant. Stir in garlic, ginger, and onions and wait until wilt. Add the brown sugar and let caramelize for 1 minute.
Pour blended tomato paste into the pan, add chickpeas, salt, and pepper.
Cook in low heat for 10 to 15 minutes, until sauce is flavorful, fragrant, and thickens.
Season with salt and pepper, turn off the heat, stir in cilantro, mint, and cashew nuts. Serve immediately with a bowl of basmati rice.
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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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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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12 oz Truly Grass Fed unsalted butter, frozen and coarsely grated
1 tsp lemon juice
½ cup iced water, approximately
Flour to dust
Egg yolk to brush
filling
14 oz kabocha pumpkin, peeled, seeded, and diced
2 garlic cloves, unpeeled
1 rosemary sprig
1 bay leaf
1 small onion, chopped
4 tbsp ghee
salt and black pepper
Instructions
For the dough, stir the flour, salt, and sugar in a medium bowl. Add butter and rub with your fingertips until the mixture resembles breadcrumbs and just begins to come together. Stir in lemon juice and, adding iced water little by little, mix just enough to form a soft dough that pulls away from the sides of the bowl. Do not overwork the dough.
Dust a working surface with flour and a floured rolling pin, roll out the dough into a rectangle of 16×10” (1/5” in thickness). Fold the dough in thirds like a letter, turn 90 degrees, sprinkle with a little more flour, roll it again and fold in thirds. Wrap in plastic film and refrigerate for at least 3 hours or up to 3 days.
Meanwhile, prepare the pumpkin filling. Heat the oven to 160ºF. Combine the pumpkin, garlic, bay leaf, onion, ghee, salt, and pepper into a medium-sized dutch oven. Pop into the oven for 45 minutes or until the pumpkin is very soft (stir after 20 minutes). Discard rosemary sprig and bay leaf and blend to obtain a smooth paste. Adjust salt and pepper and, if there is any moisture, dry it over high heat for a few minutes. Refrigerate until ready to use.
Dust a working surface with flour and roll out the dough as even as possible (1/5” in thickness).
Using a large pumpkin cookie cutter (4 to 5”), cut the dough 24 pieces. If you desire, cut eyes and mouths on 12 pumpkins for topping. Place 1 tbsp of pumpkin filling on the center of 12 pumpkins and cover with another pumpkin. Press the edges to seal and brush with the egg yolk. Transfer them to a baking sheet and freeze for 15 minutes.
Heat the oven to 400ºF/hot/220ºC.
Pop the turnovers into the oven and bake for about 25 minutes, until they get crusty and golden brown on top and all around.
Remove turnovers from the oven, transfer with a spatula to a serving plate and serve. If desired, bake them the day before and reheat in the oven before serving.
Prep Time:1hour
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