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Our #Agri-PV system SolFarm not only doubles the yield of farmland and supports #biodiversity, it also helps deliver great produce. Here's a second recipe from our culinary Agri-PV adventures we'd like to share with you:   Raspberry Vinaigrette Salad   Ingredients:   • Mixed salad greens (such as lettuce, spinach, and arugula) • Agri-PV lettuce • Agri-PV herbs (such as basil, parsley, or mint) • Fresh raspberries • Goat cheese (optional) • Chopped nuts (such as almonds or walnuts) • Raspberry vinaigrette dressing   Instructions: • Wash and dry the salad greens and Agri-PV lettuce • Tear the lettuce into bite-sized pieces and combine with the mixed salad greens • Add fresh raspberries, crumbled goat cheese (if desired), and chopped nuts to the salad • Toss the salad with raspberry vinaigrette dressing until well coated • Garnish with Agri-PV herbs and serve   Bon Appetit!

Back to Nature Farms offers grassfed beef, pasture raised pork and pasture raised chicken products! Absolutely NO added hormones, antibiotics or steroids. Simply Clean & Delicious! We recently added a 1/2 Pork Side as an option for YOU! Check us out at backtonaturefarms.org Back to Nature Farms 1/2 Pork Side Includes:  6 lbs Ground Pork (2) 1 lb Zesty Breakfast Sausage  (2) 1 lb Fresh Breakfast Sausage  (2) 1 lb Sweet Italian Sausage  (2) 1 lb Maple Pork Sausage  (2) packages of Fresh Breakfast Sausage Links (2) 1 lb Fresh Breakfast Sausage Patties (1) Pork Boston Butt (1) package of Fresh Bratwurst - Regular  (1) package of Fresh Bratwurst - Pepper Jack Cheese  (1) package of Spicy Bratwurst - Jalapeno Pepper & Cheddar Cheese (1) package of Fresh Beer Bratwurst (1) package of Pork Broth Bones (5) Pork Chops Bone-In (2 pack) (4) Pork Sirloin Chops (2 pack) (3) Pork Cutlets (2) Pork Fajita Stips (2) Pork Marrow Bones (2 pack) (1) package of Pork Osso Bucco (1) Pork Roast (2) Pork Spare Ribs (1) 16 oz Pork Summer Sausage - Regular (1) 12 oz Pork Summer Sausage - Pepper Jack Cheese (1) 16 oz Pork Summer Sausage - Jalapeno & Cheese (2) Pork Tomahawk Chops (2) Uncured Boneless Ham Slices (3) Regular Pork Bacon (3) Pepper Bacon (3) Ozark Bacon (1) Uncured Smoked Ham Hock (2) Uncured Ham Steaks When you choose to purchase in larger quantities, you not only enjoy our top quality products, but also unlock significant savings. Its a win-win situation! You get more of the products you love at a fraction of the cost per item.  Total of ~75 lbs of 100% nutrient dense Berkshire Pork locally raised in Nebraska!

SURF & TURF SALAD RECIPE Makes 4 servings: INGREDIENTS: ¼ tsp Black Pepper ¼ cup Cider Vinegar 1 cup Cucumber sliced 2 tsp Extra Virgin Olive Oil 1 lbs Flank Steak 1 tbsp Oregano minced 2 medium Garlic Cloves minced 8 oz Raw Shrimp 8 cup Romaine Lettuce chopped ¼ tsp Salt (optional)* 1 cup Diced Tomatoes INSTRUCTIONS Pre-heat grill or grill pan over medium-high heat. Season steak with salt and pepper, and grill until steak is cooked as desired (note: for medium-rare, cook the beef to an internal temperature of 125°F; for medium to 135°; for medium-well to 145°F; for well-done to 160°F). Remove, allow to rest for about 5 minutes, and slice into cubes or strips. Meanwhile, season shrimp with salt and pepper. Spray with nonstick spray and grill for about 2 to 3 minutes per side. Whisk together the vinegar, garlic, oregano, and oil to make the dressing. For one portion, place 2 cups of lettuce, ¼ cup of cucumbers, and ¼ cup of tomatoes in a bowl. Top with 4 ounces of sliced steak and 2 ounces of shrimp. Drizzle 1 tablespoon of the dressing over the salad.

Hear from one of our top food flavor innovators, Charles Purcell, in the latest Food Business News article on barbecue sauce and rubs 🍗

This Mother's Day, give mum a break from the kitchen with this recipe from NEFF: Spatchcock Roast Chicken with Tarragon Mushroom Sauce.  INGREDIENTS: -1 whole chicken weighing approx. 1.5 kg - 1.75 kg -2 tbsp olive oil -½ tsp salt -½ tsp freshly ground black pepper -¼ tsp paprika -8 chestnut mushrooms, sliced -2 cloves garlic, peeled and minced -100 ml white wine -150 ml double cream -2 tbsp chopped fresh tarragon -2 tbsp chopped fresh parsley METHOD: 1. Preheat the oven to CircoTherm® 190°C. 2. Place the chicken on a board, breast-side-down. Use poultry shears to cut along the sides of the back bone. Remove and discard the back bone. 3. Turn the chicken over and rub on the olive oil, then sprinkle on the salt, pepper and paprika. 4. Place on a wire grid over the universal pan, breast side down and place in the oven for 20 minutes with medium added steam. Add the mushrooms around the sides of the chicken and baste the chicken. 5. Place back in the oven for a further 15 minutes. Check if the chicken is done by piercing the thickest part of the flesh and ensuring it’s no longer pink. Remove the wire rack and sit the chicken straight onto universal pan. 6. Add the garlic, white wine, cream and 1 ½ tbsp of tarragon around the sides of the chicken and stir to mix. Place back in the oven for a final 5-10 minutes. 7. Sprinkle the chicken with parsley and the remaining fresh tarragon before serving with freshly cooked veg, like buttered potatoes or greens. https://lnkd.in/g8ppaDxz

Here's a scrumptious vegetarian recipe for you to enjoy this week. Baked Portobella Ingredients: 1 t olive oil 1 clove garlic, minced 2 large portobella mushrooms, cleaned Salt and pepper, to taste 4 oz mozzarella cheese, sliced and shredded 5 fresh basil leaves 1 large, fresh tomato, sliced roasted, or grilled Directions: 1. Combine oil and garlic in a small bowl and run mushrooms with the mixture. 2. Place mushroom cap side down on an oiled baking sheet. Season with salt and pepper and then arrange the cheese, basil, and tomato slices in a circle on top of the mushrooms. 3. Bake at 450 degrees F until cheese melts, about 3 minutes.

🍲 | Easy, Simple and Delicious Fish Soup Recipe 😋 Ingredients: - 1 lb fish fillets (cod, tilapia, or salmon) - 1 onion, chopped - 2 garlic cloves, minced - 2 carrots, sliced - 2 celery stalks, chopped - 4 cups fish or vegetable broth - 1 can diced tomatoes (14.5 oz) - 1 cup potatoes, diced - 1 bay leaf - 1 tsp thyme - Salt and pepper to taste - 2 tbsp olive oil - Fresh parsley for garnish Instructions: 1. Heat olive oil in a large pot over medium heat. 2. Add chopped onion and garlic, sauté until soft. 3. Add carrots and celery, cook for 5 minutes. 4. Pour in broth and diced tomatoes, bring to a boil. 5. Add potatoes, bay leaf, and thyme. Reduce heat and simmer for 15 minutes. 6. Add fish fillets, cook until fish is opaque and flakes easily, about 5-7 minutes. 7. Season with salt and pepper to taste. 8. Remove bay leaf, garnish with fresh parsley, and serve hot. Enjoy your hearty and nutritious fish soup! Ben Lopez Ben Lopez

🌽🥦 Delightful Recipe to Savor After Your Weekend Farmers Market Adventure! 🍅🥕 Are you as thrilled as I am about the incredible bounty of fresh produce you are sure to discover at the local farmers market this weekend?🍎🍓🥬 🌱 Grilled Summer Vegetable Pasta! 🍝🌽🍆 Ingredients: 2 medium zucchini, sliced 2 bell peppers (assorted colors), seeded and sliced 1 eggplant, sliced into rounds 1 red onion, sliced 2 cups cherry tomatoes, halved 3 cloves of garlic, minced 1/4 cup extra-virgin olive oil Salt and freshly ground black pepper, to taste 12 ounces penne pasta (or your preferred pasta variety) Fresh basil leaves, torn, for garnish Grated Parmesan cheese, for serving (optional) Instructions: Preheat your grill to medium-high heat. In a large bowl, combine the sliced zucchini, bell peppers, eggplant, red onion, cherry tomatoes, minced garlic, and olive oil. Toss gently to coat the vegetables evenly with the oil and garlic. Season generously with salt and pepper. Grill the vegetables in batches until tender and slightly charred, about 4-6 minutes per side. Remove from the grill and set aside. Meanwhile, cook the pasta according to the package instructions until al dente. Drain and set aside. In a large serving bowl, combine the grilled vegetables and cooked pasta. Toss gently to mix everything together. Garnish with torn basil leaves and sprinkle with grated Parmesan cheese, if desired. Serve this delectable dish immediately and enjoy the explosion of flavors and textures! 🌿💚 It's not only a wholesome and delicious meal but also a tribute to the hard work of our dedicated farmers who bring us these incredible ingredients. Let's support our local farmers and create delectable meals that highlight the incredible diversity of flavors nature has to offer. 🌎🌽 Share your favorite recipes using farmers market finds in the comments below. I can't wait to be inspired by your culinary creations! 🍅🥕 #FarmersMarketFinds #FarmToTable #SeasonalCooking #DeliciousRecipes #SupportLocalFarmers

via @PerilOfAfrica How long can you marinate meat? 3 factors for chicken, steak and more: THE WASHINGTON POST Comment on this storyComment When marinating meat, longer is not always better. And in fact, depending on certain variables, there is a point at which the quality of that meat will start to deteriorate if you marinate it for too long before cooking. Instead of flavorful, tender meat, you could end up […] The post How long can you marinate meat? 3 factors for chicken, steak and more first appeared on Africa Pearl.

Fruit and cheese skewers with watermelon, tomato, Halloumi cheese, Brussels sprouts, and fresh basil, in a grapefruit white wine marinade. Pair it with a SIP Certified canned wine. 📚 PRINTABLE 📚 https://lnkd.in/gi42Wgqv 🛒 INGREDIENTS 🛒 Spicy Grapefruit & Wine Marinade ¼ cup red grapefruit juice ¼ cup white wine vinegar 2 tablespoons olive oil ¼ teaspoon sea salt ⅛ teaspoon freshly ground black pepper ¼ teaspoon crushed red pepper flakes Melon, Halloumi & Brussel Skewers 4 cups watermelon, 1-inch cubes 4 cups honeydew, 1-inch cubes 2 cups cantaloupe, 1-inch cubes 1 cup jicama, 1-inch cubes 2 roma tomatoes, quartered 8 ounces Halloumi, 1-inch cubes ½ cup basil leaves ½ cup Brussels sprout leaves 🍢 INSTRUCTIONS 🍢 Whisk together ¼ cup grapefruit juice, ¼ vinegar, 2 tablespoons oil, ¼ teaspoon sea salt, ⅛ teaspoon pepper, and ¼ teaspoon pepper flakes. Set aside. Add 1-inch cubes of the following – 4 cups watermelon, 4 cups honeydew, 2 cups cantaloupe, and 1 cup jicama – to a container with the Spicy Grapefruit & Wine Marinade. Refrigerate for at least 1 hour, stirring once or twice. Assemble the skewers with the melons and jicama, and cubes of 2 tomatoes, 8 ounces of Halloumi cheese, and the fresh leaves from ½ cup basil, and ½ cup Brussels sprouts, alternating between the ingredients. Use the grill of your choice – I used my indoor Le Creuset – which I LOVE. I brushed it with some olive oil before warming the pan. Grill the skewers on one side for about 5 minutes. Flip them over and grill for another 5 minutes. So you are just grilling 2 sides. You may have to adjust grilling time to get a good sear. I suggested experimenting with 1 skewer to start. Enjoy with a canned SIP certified wine! 👀 HASHTAGS 👀 #winepairing #vegetarian #appitizer