Archive for the ‘Main Courses’ Category

Tuesday Recipe: Gourmet Sauces and Salsas

Tuesday, January 21st, 2014

Here at Sturbridge Yankee Workshop we have a large assortment of gourmet food options for gift giving and your own personal pantry. Each item shown below is made with all natural fresh ingredients and are handcrafted here in New England. What more could you ask for? Trying one of these delicious sauces or salsas will make you feel as though you just created them from fresh ingredients found at the local market. Present any of these options at your next event and your guests will surely be asking about them. Be sure to click on the individual product pages for a complete list of ingredients and appetizing recipe ideas.

Cirtus Rosemary and Ginger Sauce Gourmet Sauces and Marinades

Grill and dip sauces are scrumptious and extremely versatile. The Citrus Rosemary & Ginger Sauce is great for chicken dishes, either grilled or in the oven, and also proves delicious when you dip crunchy artisan bread into it. You will love this sauce for a variety of recipes. For additional options in the kitchen, try our Atlantic Maine Marinade, or the ever popular Original Maine Marinade and Cajun Maine Marinade. Create new and exciting pasta salads, create a delicious pan sauce or be creative and make a new appetizer for your next family event.

Cajun Maine Marinade Original Maine Marinade

Gourmet Salsas

Everybody knows what salsa is, but sometimes we don’t always agree with the ingredients found within it. Not to worry with the gourmet salsas at Sturbridge,which are made without the unwanted tomato bulk. The 3 Pepper and Olive or Pineapple & Chipotle salsas taste wonderful served at room temperature with tortilla chips, or warmed up and served over some bruschetta. These sweet and savory options are too good to pass!

Pineapple and Chipotle Salsa 3 Pepper and Olive Salsa

Tuesday Recipe: Easy Minestrone Soup

Tuesday, January 14th, 2014
The word minestrone means “thick vegetable soup.” What better way to warm up than with a comforting bowl of soup? This recipe takes little time to prepare, and will be ready to enjoy before you have time to daydream about a trip to Italy.
Ingredients

  • 2 tbl. extra-virgin olive oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 stalks celery, diced
  • 1 large carrot, diced
  • 1 1/2 cups green beans cut into 1/2-inch pieces
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
Soup is a Hug Soup Bowl
Savor Life Soup Bowl
  • Kosher salt and freshly ground pepper
  • 1 28-oz. can  diced tomatoes
  • 1 14-oz. can crushed tomatoes
  • 6 cups chicken broth
  • 1 15-oz. can kidney beans, drained and rinsed
  • 1 cup elbow pasta
  • 1/3 cup finely grated parmesan cheese
  • 2 tablespoons chopped fresh basil

Directions

  1. Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook 30 seconds. Add the celery and carrot and cook until they begin to soften, about 5 minutes. Stir in the green beans, dried oregano and basil, 3/4 teaspoon salt, and pepper to taste; cook 3 more minutes.
  2. Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes. Season with salt. Ladle into bowls and top with the parmesan and chopped basil.
Retro Chef Sand Timer
French Market Prep Bowl Set With Veggies Cottage Canister

Tuesday Recipe: New Ideas for Thanksgiving

Tuesday, November 19th, 2013
Thanksgiving is right around the corner, and with all that comes along with planning for your dinner party, we thought a few more recipe ideas may be helpful! Here we feature some of our favorite recipes and some new ideas to try this year. Enjoy!

Dips for Keeping Guests Munching

Serve up your favorite crackers and soft bread with any of these gourmet dip options to keep your guests munching away as the turkey slowly roasts to perfection in the oven. Made in Maine will all natural ingredients, your guests will thank you for the snack and the healthy alternative!

Easy Appetizer Ideas:

  • Slice a soft baguette into rounds for dipping or spreading with your favorite toppings
  • Display an assortment of crackers and pretzels for dipping
  • Slice fresh vegetables and display them on a platter for dipping
Spiced Apple Mustard
Peppercorn Dijon MustardCranberry Peach Jam

New Ways With Sweet Potatoes: Twice Baked Sweet Potatoes

We have all tried twice baked potatoes, but how about sweet potatoes? Say goodbye to your candied yams and try this new twist on a Thanksgiving classic vegetable side dish.

  • 5 medium sweet potatoes
  • 1/2 cup cranberry relish
  • 1/2 cup dried cranberries or raisins, chopped
  • 2 tablespoons butter, softened
  • 1/2 teaspoon salt
  • 1/2 cup walnut pieces, toasted
Stoneware Baking Sheet
Twice Baked Sweet Potatoes
  1. Preheat oven to 325 degrees F. Scrub potatoes and pierce all over with fork. Place on oven rack. Bake for 1 1/4 to 1 1/2 hours or until tender. Set aside to cool slightly.
  2. Cut each potato in half lengthwise. Use a spoon to scoop pulp from each potato half, leave a 1/4 to 1/2 inch shell. Place pulp in medium bowl. Set aside shells.
  3. Mash potato pulp until smooth. Stir in relish, cranberries, butter, and salt. Spoon mixture into each potato shell. Place, filled sides up, in a 15×10x1-inch baking pan. Sprinkle with walnuts. Cover and chill up to 24 hours.
  4. Preheat oven to 350 degrees F. Bake, uncovered, for 30 to 35 minutes or until heated through.

Roasted Vegetables With Chickpeas

Move over green bean casserole, for this new roasted vegetable side dish is ready to take the stage. Roasted to perfection with just the right combination of vegetables, this dish is a sure crowd pleaser.

Carrots of Many Colors for Roasting
  • 1 lb. carrots, cut in 2-inch pieces
  • 1 lb. sweet potatoes, peeled, cut in chunks
  • 1 large red onion, cut in 1-inch wedges
  • 1 lb. red or russet potatoes, cubed
  • 6 cloves garlic, minced
  • 1 16 oz. can chick peas (garbanzo) rinsed, drained
  • 2-3 tbls. olive oil
  • 1 tsp. dried rosemary, crushed
  • 1 tsp. packed brown sugar
  • 1/2 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper
  1. Position oven rack in center of oven. Preheat oven to 425 degrees F. Place all vegetables, garlic, and chickpeas in a large shallow roasting pan. In a small bowl combine the oil, rosemary, brown sugar, salt, and pepper. Drizzle over vegetables; toss well to coat.
  2. Roast, uncovered, about 45 minutes or until vegetables are lightly browned and tender, stirring twice.
Large Haeger Baker Blue