Main Dishes

White Bean & Beef Stew
White Bean & Beef Stew

Sweet Corn Polenta with Crispy Prosciutto
Sweet Corn Polenta with Crispy Prosciutto

Olive & Goat Cheese Focaccia
Olive & Goat Cheese Focaccia

Lemon Couscous Chicken
Lemon Couscous Chicken

Salsa Verde Braised Chicken
Salsa Verde Braised Chicken

Wild Mushroom Galette
Fall Comforts, Main Dishes, Specialty Crops
Wild Mushroom Galette

Coconut Curry
Coconut Knowledge
- Great substitute for those who are lactose intolerant
- Once opened, transfer the contents to a resealable container and refrigerate. Use within a few days. The high oil content makes coconut quickly turn rancid if not stored under proper conditions.

Cauliflower & Chorizo Frittata
Cauliflower Knowledge
- Most common is white, but purple, green, and even yellow varieties are available.
- Why is it called cauliflower? Because it’s actually a flower that hasn’t yet developed.
- Has a neutral taste so it can take on a lot of different flavors.
- Available pretty much year round. Most come from California where it can grow 10 mo. yearly.
- Orange cauliflower is also dubbed “cheddar” cauliflower, though it tastes nothing like cheese. Its flavor is mild, slightly sweet, and creamy. Purple cauliflower is mild and slightly sweet with nutty nuances.
Cauliflower Tips
- How to choose cauliflower: It should feel heavy for it size, and the leaves should look fresh and vibrant. Wilted leaves indicate an older head of cauliflower.
- Add lemon juice to water when boiling to maintain white color

Mediterranean Turkey Burgers
Ground Turkey Knowledge
- Low calorie, high in protein
- Compared to beef, much less saturated fat and cholesterol.
- Options: Like beef, there are fat ratio options. Go for 90/10 or 85/15. These are combos of breast meat and dark meat.
- Use it to substitute ground beef in almost any recipe – meatballs, bolognese, tacos, and even burgers.
- Has a subtle flavor.

Shrimp & Scallop Bake
Shrimp & Scallop Bake
Heartland Recipes
Recent Recipes
White Bean & Beef Stew
White Bean & Beef StewIngredients1 ½ lbs chuck roast2 tbsp extra virgin olive oil, divided1 large yellow onion, sliced3 large carrots, sliced ¾” thick4 cloves garlic, sliced⅓ cup cup tomato paste1 cup dry white wine1 tbsp paprika1 tbsp coriander1 tbsp...
Whipped Goat Cheese with Dates
Sides & Appetizers, Specialty Crops
Whipped Goat Cheese with DatesIngredients8 oz log plain goat cheese6 oz crème fraîche2 tbsp extra virgin olive oilSalt & pepper2 slices thick-cut bacon, cubed2 small shallots, sliced1 tsp thyme, chopped¼ cup pecans, roughly chopped1 cup Deglet Dates, chopped1...
Tomato & Peach Panzanella Salad
Soups & Salads, Specialty Crops
Tomato & Peach Panzanella SaladIngredients3 cups bread, sliced into 1” cubes2 peaches, cut into ½” slices4 heirloom tomatoes, quartered or sliced into large wedges1 tbsp chopped basil1 tbsp chopped mint1 tsp chopped chives 4 oz fresh baby arugula2 oz balls...
Sweet Corn Polenta with Crispy Prosciutto
Sweet Corn Polenta with Crispy ProsciuttoIngredients5 ears fresh sweet corn2 tbsp lightly salted butter1 tsp red pepper flakes¾ cup whole milk2 containers (about 32 oz) cherry tomatoessalt & pepperZa'atar2 oz parmesan, freshly grated basil, for garnish2 balls...
Spanakopita with Tzatziki
Sides & Appetizers, Specialty Crops
Spanakopita with TzatzikiIngredients1 package phyllo pastry dough4 tbsp butter, melted2 tbsp extra virgin olive oil1 lb fresh baby spinach2 tbsp fresh dill, chopped2 tbsp fresh oregano, chopped1 large shallot, diced2 egss4 oz fetasalt4 cloves of grarlic, minced2 tbsp...