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Recipe Type: Main Dish

Bacon Asparagus Tart

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Bacon Asparagus Tart

This savory recipe is the perfect elegant addition to a spring brunch or light dinner menu. Featuring a buttery, flaky puff pastry base, this dish combines tender-crisp asparagus spears with the smoky, salty crunch of crumbled Greer’s Ranch House bacon. We love how this approachable combination of flavors is not only visually stunning but also one of our favorite ways to showcase our best finds from that morning’s trip to the farmer’s market.

  • Author: MIO Coalition

Ingredients

  • 1 bunch asparagus, woody ends removed
  • 1 bunch Scissortail Farm spinach, stems trimmed
  • 4 slices Greer’s Ranch House bacon, cooked crisp and crumbled
  • 4 tablespoons Hiland Dairy unsalted butter, melted
  • 1 pound phyllo dough, thawed according to package directions
  • 1 3/4 cups gruyere cheese, grated
  • 3 large Hansen’s Eggs, lightly beaten
  • 1 cup Hiland Dairy whipping cream
  • 1 1/2 teaspoon salt
  • Pinch of freshly grated nutmeg

Preheat the oven to 350 degrees.

Bring a pot of water to a boil. To the side, have a bowl of ice water ready. Plunge the asparagus into the boiling water for 2-4 minutes to blanch, then remove to the bowl of ice water. Repeat with the spinach.

Brush a 9-inch square tart pan or a 14-inch sheet pan with melted butter. Add a sheet of phyllo dough, pressing it against the side of the pan. Allow any excess to hang over the edge of the pan.

Brush the top of the phyllo dough with a layer of melted butter. Add another sheet of phyllo dough. Repeat until all the full pound of phyllo dough is used. Trim the excess edges of the phyllo to be flush with the top of your pan.

Drain asparagus and spinach. Pat them completely dry.

Arrange a layer of spinach on the phyllo. Add most of the gruyere and a second layer of spinach.

Beat the eggs, cream, salt, and nutmeg in a medium bowl. Pour the mixture over the tart.

Arrange asparagus on top, then add bacon. Brush the exposed pastry edges with melted butter. Top with remaining gruyere.

Bake the tart, uncovered, for 30 minutes, or until just set. Allow the tart rest a few minutes before slicing and serving.

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Asian Peanut Noodles

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Asian Peanut Noodles

Feel like a chef when you make this recipe with a creamy, slightly spicy curry sauce.

  • Author: Krush Digital

Ingredients

  • 1 tablespoon canola oil
  • 2 cup chicken breasts, diced
  • 1/2 cup stemmed and sliced J-M Farms shiitake mushrooms
  • 1 piece fresh ginger, grated
  • 1 small shallot, finely diced
  • 2 cups Hiland Dairy heavy cream
  • 1 tablespoon red curry paste
  • 1 cup Napa cabbage, shredded
  • 2 medium carrots, julienned
  • 1/2 tablespoon Roark Acres Okie Honey
  • 1 small package Scissortail Farms chives, cut into 1/2-inch slices
  • Kosher salt
  • Freshly ground black pepper
  • 1 package Della Terra fusilli pasta, cooked al dente
  • 1 Scissortail Farms cilantro, chopped for garnish
  • 2 Kize Peanut Butter Bars, crumbled

Heat the oil in a small saucepan over medium heat. Cook the chicken breasts until browned. Add and saute the mushrooms, ginger, and shallots until soft, about 3 minutes. Stir in the heavy cream and red curry paste, cooking 1 minute. Add the cabbage and carrots, cooking 5 minutes more.

Remove from the heat and stir in the honey, chives, and cilantro. Season with salt and pepper. Let cool slightly, and then toss over the noodles. Top with cilantro and crumbled Kize Bars.

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Apple Slow Cooked Chicken

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Apple Slow Cooked Chicken

This easy recipe is great for a fast weeknight dinner. Once the chicken is done, serve over steamed rice. Or, serve in between rolls or slider buns for pulled chicken sliders.

  • Author: Krush Digital

Ingredients

  1. 2 1/2 pounds boneless chicken breast or thighs
  2. 1 jar Southern Roots Sisters Apple Butter
  3. 1(12-ounce) can COOP Spare Rib Pale Ale, American Pale Ale (APA)
  4. 2 tablespoons minced garlic
  5. 3 tablespoons Scissortail Farms fresh chopped thyme
  6. 1 cup chopped onion
  7. 1/4 Juice of lemon
  8. 1 tablespoon kosher salt
  9. 1 teaspoon ground black pepper
  1. Add chicken to slow cooker. 
  2. Combine the apple butter, COOP Pale Ale beer, garlic, thyme, onion, lemon, salt and pepper, then pour over the chicken. Cook on low setting for 6 to 8 hours.
  3. Serve over steamed brown rice.

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