Happy Cinco de Mayo! Last day to save $5

Happy Cinco de Mayo! Last day to save $5 on order of $50+!

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Chili Cilantro Blender Hummus

Fresh cilantro and lime pair with red bell and crushed red peppers for a sweet and spicy combo. Whip up this quick blender hummus in no time for your next get-together, football party or afternoon snack!

Chili Cilantro Blender HummusChili-Cilantro-Blender-Hummus_MM

Prep Time: 10minutes
Total Time: 10 minutes
Servings: 3 cups

Ingredients

2 Lemons, juice and zest
1/2 cup Tahini
1/4 cup Olive oil
1 clove Garlic
1 tsp. Cumin
1 tsp. Salt
2 (15-oz.) cans Garbanzo beans (chickpeas), drained and rinsed
1/4 cup Robert Rothschild Farm Chili & Cilantro Dip + additional for topping
1/4 cup Water
2 Tbsp. Cilantro, chopped

Instructions

In a blender carafe, add zest and juice of lemons and tahini and blend for 1 minute so that mixture is whipped and creamy. Add olive oil, garlic, cumin and salt to blender and blend for 1 minute until well combined. Add half of garbanzo beans to blender and blend for one minute. Add remaining garbanzo beans, Chili & Cilantro Dip and water and blend an additional minute or until smooth and creamy. Pour hummus onto serving dish and garnish with additional Chili & Cilantro Dip and chopped cilantro and serve with your choice of vegetables and/or chips.

 

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Spaghetti Squash with Turkey Meatballs

This fall recipe is impressive to serve, yet so simple to prepare. Spaghetti Squash is a nutritious alternative to spaghetti pasta and definitely in season this fall! Pick up a squash or two from your local market and enjoy with turkey meatballs and our savory Puttanesca Pasta Sauce.

Spaghetti Squash with Turkey Meatballs

Spaghetti Squash with Turkey Meatballs

Ingredients

1 Spaghetti squash
1 bag Turkey meatballs, frozen, pre-cooked
1 jar Robert Rothschild Farm Puttanesca Pasta Sauce
Shredded Mozzarella cheese, to garnish
Olive oil

Instructions

Preheat oven to 375 degrees F. Cut squash in half lengthwise and remove seeds. Drizzle olive oil on both halves of the squash and bake for approximately 1 hour, or until squash begins to pull apart and look like spaghetti. While squash is baking, heat 1 jar of Puttanesca Pasta Sauce with about 8-10 frozen meatballs. When squash is ready, fill the inside with the meatballs and pasta sauce. Sprinkle Mozzarella to garnish. Let us know what you think about this recipe! Do you plan to try it? How do you serve Spaghetti Squash?

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Slow Cooker Peach and Pepper Pork Chops

This five ingredient Slow Cooker Peach and Pepper Pork Chops couldn’t be easier. Slices of fresh peaches and chopped red peppers add flavor and texture to the top of pork chops, that have been bathed in our Hot Pepper Peach Preserves and spiked with garlic cloves. A sprinkle of fresh cilantro before serving and your gourmet dinner is ready to be enjoyed!

Slow Cooker Peach and Pepper Pork Chops

Slow Cooker Peach and Pepper Pork Chops_MM_Digital Use Only

Prep Time: 10 minutes
Total Time: 4 hours 10 minutes
Servings: 6

Ingredients

6 Pork loin chops
1 (10.5 oz.) jar Robert Rothschild Farm Hot Pepper Peach Preserves
6 cloves Garlic, minced
1 tsp. Salt
1/2 tsp. Pepper
1 Red bell pepper, chopped
3 Peaches, sliced

Instructions

Place pork loin chops on bottom of six quart slow cooker. In a small bowl, whisk together preserves, garlic, salt and pepper. Pour over pork. Add red pepper and peaches on top of pork. Cook on HIGH 4 hours or LOW 8 hours.

After removing pork chops from slow cooker, transfer cooking liquid to saucepan and heat over medium heat. In a small bowl, whisk together 1 tablespoon cornstarch with 1 tablespoon water. Add to cooking liquid and whisk together until thickened to create a glaze.

 

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Barbecue Bacon Peach Chicken Turnovers

Flaky pillows of puff pastry are stuffed with chicken, bacon, cheddar and roasted peaches that are coated in our Sweet & Spicy Bourbon BBQ Sauce. These Barbecue Bacon Peach Chicken Turnovers are full of flavor, yet are easy enough to make for a weeknight dinner.

Barbecue Bacon Peach Chicken Turnovers

Barbecue Bacon Peach Chicken Turnovers_MM_Digital Use Only

Prep Time: 25 minutes
Total Time: 45 minutes
Servings: 8 turnovers

Ingredients

4 Peaches, pitted and cut into 1/2-in. wedges
1 1/2 lbs. Chicken breast, boneless, skinless, cooked and cubed
8 slices Bacon, cooked and cut into 1-in. pieces
2 cups Cheddar cheese, shredded
1 bottle Robert Rothschild Farm Sweet & Spicy Bourbon BBQ Sauce
2 (17.25-oz.) pkgs. Frozen puff pastry, thawed
1 Egg, beaten

Instructions

Preheat oven to 400 degrees F. Place peaches on a parchment or silicone lined baking sheet and bake for 30 minutes or until softened and fork tender. In a large bowl, stir together peaches, chicken, bacon, cheese and 3/4 bottle of barbecue sauce. Cut each puff pastry sheet in half to form 8 rectangles. Dividing chicken mixture evenly, top half of each rectangle. Brush inside edge of puff pastry with egg and fold over filling. Crimp three open edges with fork to seal and brush top of each turnover with egg. Bake until golden, 18 – 20 minutes. Serve immediately with remaining barbecue sauce for dipping.

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Slow Cooker Sriracha Teriyaki Wings for Tailgating

The slow cooker does all the work making these wings perfect for game day!

Slow Cooker Sriracha Teriyaki Wings

Slow Cooker Sriracha Teriyaki 3_MM

Ingredients

3 lbs. Chicken wings, fresh or thawed
1 (14 oz.) jar Robert Rothschild Farm Sriracha Teriyaki Sauce
Green onions
Sesame seeds

Instructions

Add chicken wings to 6-quart slow cooker and season with salt and pepper. Cook on Low for 2 hours. Place oven rack approximately 10 inches from broiler and heat broiler. Place wire rack coated with vegetable oil spray in foil lined pan. Transfer chicken to wire rack and brush with sauce. Broil until beginning to crisp, 5 – 7 minutes. Rotate wings and brush second side with sauce. Return to broiler for additional 5 minutes or until desired crispness. Garnish with sliced green onion and sesame seeds, if desired. Recipe created by Melanie Bauer, at melaniemakes.com.

Slow Cooker Sriracha Teriyaki Wings 1_MM

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Labor Day Menu

Celebrate Labor Day with a delicious outdoor inspired menu. Make our juicy Pepper & Garlic Feta Hamburgers for a savory burger, that’s loaded with veggies and topped with our Pepper & Garlic Organic Dip. Toss a few ears of corn on the grill and whip up a bowl of our Anna Mae’s Red Skin Potato Salad for two effortless side dishes. Don’t forget about dessert, our Wild Maine Blueberry Crisp with homemade vanilla ice cream will be the perfect sweet ending to your Labor Day celebration.

Pepper & Garlic Feta Hamburgers

Pepper-and-Garlic-Feta-Hamburger-Recipe-1_LL

Pepper & Garlic Feta Hamburgers

Prep Time: 15 minutes
Total Time: 25 minutes
Servings: 4

Ingredients

2 lbs. Ground beef
4 oz. Feta cheese, crumbled
2 Tbsp. Parsley, chopped
11/4 tsp. Salt
1 tsp. Dried oregano
1 Tbsp. Vegetable oil
1 cup Spinach, fresh
4 slices Tomato
1 small Cucumber, sliced
4 Tbsp. Mayo
2 Tbsp. Basil, chopped
4 Tbsp. Robert Rothschild Farm Pepper & Garlic Dip
4 Hamburger buns

Instructions

In a bowl, combine ground beef, feta cheese, parsley, salt and oregano. Mix by hand just until ingredients are combined. Shape mixture into 4 equal patties. Heat oil over medium-high heat. Add burgers. Cook for 3 – 4 minutes. Flip burgers and cook on the second side for an additional 4 minutes or until desired degree of doneness. In a small bowl, stir together mayo, basil and salt. Spread basil mayo on each bun. Place the hamburger on each bun. Top with spinach, tomato and cucumber. Add a tablespoon of Pepper & Garlic Dip just before serving. Serve immediately.

 

What’s on your Labor Day menu this year?

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