Autumn Harvest Salad

Servings: 4-6 | Prep: 15 min

SALAD INGREDIENTS:

• 3 cups spring mix

• 1/2 red onion

• 1/2 cup dried cranberries

• 3 tbsp. feta cheese

• 1 granny smith apple

DRESSING INGREDIENTS:

• 2 tbsp. olive oil

• 1/2 tbsp. natural maple syrup

• 1 tbsp. apple cider vinegar

• salt and pepper to taste

PREPARATION:

1. Make the dressing by adding all the ingredients to a bowl and whisk together. Set aside, or chill in the fridge until ready to use.

2. Add the spring mix to a large salad bowl.

3. Slice the red onion and the granny smith apple thinly and layer on top of salad.

4. Sprinkle remainder of the ingredients on top.

5. Drizzle the dressing on top and toss before serving.

The Best Apple Crisp

Servings: 6 | Prep: 20 min | Cook: 30 min

TOPPING INGREDIENTS:

• 1/2 cup flour

• 1/2 cup old fashioned Quaker oats

• 1/2 cup packed light-brown sugar

• 1/2 tsp baking powder

• 1/2 tsp ground cinnamon

• 1/2 tsp salt

• 1/4 cup (76g) unsalted butter, diced into small cubes

• 1 Pint Big Dipper vanilla ice cream

APPLE FILLING INGREDIENTS:

• 5 medium Granny Smith apples,peeled, cored and sliced thinly

• 2 tbsp unsalted butter,melted

• 2 tbsp flour

• 3 tbsp water

• 1 tsp vanilla extract

• 1/3 cup light-brown sugar

• 1 tsp ground cinnamon

• A pinch salt

PREPARATION:

1. Preheat oven to 375 degrees and grease an 8 by 8 inch small glass dish

2. In a medium bowl whisk together 1/2 cup flour,oats, 1/2 cup brown sugar, 1/2 tsp baking powder, 1/2 tsp cinnamon and a pinch of salt.

3. Add diced butter and rub butter into dry mixture until it comes together and crumbles. Transfer to refrigerator to chill while preparing filling.

4. In a small bowl, whisk together melted butter and remaining 2 tbsp. of flour until well blended. Mix in water, and vanilla. Stir in 1/3 cup brown sugar, 1 tsp cinnamon, and salt.

5. Place apples in a large bowl then pour butter mixture over apples and toss to evenly coat, then pour apple mixture into prepared baking dish and spread into an even layer.

6. Sprinkle topping into crumbles evenly over the apples.

7. Bake in preheated oven about 30 minutes.

8. Remove from oven and allow cool before serving.

9. Serve with Big Dipper vanilla ice cream if desired.

Baked Eggplant Sticks

Total Time: 20 Mins | Servings: 2

INGREDIENTS:

• 1 small eggplant

• 1/2 tbsp olive oil

• 1 tsp kosher salt

• 1/3 cup breadcrumbs

• 3 tbsp Parmesan cheese

• 1 large egg white

• Cooking spray

• 1 cup Rao’s Marinara Sauce

PREPARATION:

1. Preheat the oven to 475°F.

2. Line two baking sheets with foil and spray with oil.

3. Chop eggplant into strips and place in a bowl.

4. Season with olive oil and salt.

5. In seperate bowl, mix breadcrumbs, cheese, & egg whites.

6. Dip eggplant into the egg whites, then into breadcrumbs.

7. Place strips onto baking sheets and spray lightly with oil.

8. Bake 10 minutes in the middle rack.

9. Turn over and bake an additional 5 minutes, or until golden.

10. Serve with Rao’s marinara sauce & enjoy!

Creamy Dill Salmon

Total Time: 20 Mins | Servings: 2

Ingredients:

• 2 salmon fillets

• 1/2 Cup mayonnaise

• 2 TBSP fresh chopped dill

• 2 TSP brown mustard

• 1 clove garlic finely minced

• pinch of sea salt

Preparation:

1. Preheat oven to 450 degrees and line a baking sheet with parchment paper.

2. Place salmon fillets, skin side down, on the paper. Mix mayo, dill, mustard, garlic, and salt.

3. Spread mixture evenly over salmon and bake for 8-10 mins, or just until salmon flakes slightly with your fork.

4. Serve hot with a squeeze of fresh lemon & enjoy!

Krupa Bros Potato Cheddar Pierogies

Traditional Style with Caramelized Onions or Over Roasted Corn Salsa with Corn Crema

- Pan Frying The Potato Cheddar Pierogi -

Pierogi Ingredients:

• 1 Package Krupa Bros Potato Cheddar Pierogies

• 1/2 TBSP butter

Pierogi Preparation:

1. Add pierogi & 1/2 TBSP of butter to cold pan. Set on stove at medium to low heat. Allow pierogi to come up to temp with the pan.

2. Cook for 5-7 minutes or until golden brown. Flip over and set heat to low.

3. Cook for an additional 4-6 mins or until golden brown and internal temp reaches 165ºF.

- Traditional Style Pierogi with Caramelized Onions -

Caramelized Onions Ingredients:

• 1 TBSP butter

• this sliced onions

Caramelized Onions Preparation:

1. In a medium skillet over medium heat, melt 1 TBSP of butter. Add thin sliced onions and cook, stirring often, until starting to soften.

2. Reduce heat to medium-low and continue to cook, stirring often, until deep golden and a jam like consistency, 45 to 60 minutes.

3. Serve with Potato Cheddar Pierogies.

- Pierogi Over Roasted Corn Salsa & Corn Crema -

Corn Salsa Ingredients:

• 2 Cups Roasted Corn

• 1/2 Cup Diced Red Peppers

• 1/2 Cup Diced Red Onion

• 1/4 Cup Chopped Cilantro

• 1/2 TBSP Salt

• 1/2 TBSP Black Pepper

• 2 Limes Juiced

• Zest of 1 Lime

Corn Salsa Preparation:

1. To prepare, simply combine all the ingredients in a bowl. For best flavor allow to rest overnight. Served chilled.

Corn Crema Ingredients:

• 2 Cups Roasted Corn

• 3/4 Cup Sour Cream

• 1 Cup Corn Water **

• 2 TBSP Salted Butter

• 1/2 TBSP Salt

• 1/4 TBS White Pepper

Corn Crema Preparation:

1. To prepare, simply combine all ingredients in a blender and blend until smooth. May be strained for a smoother end product.

2. Serve the pierogi on a bed of Corn Salsa & top with a drizzle of Corn Crema

   **To make corn water, simply boil the leftover cobs with 2 TBSP of salt.

Beer Battered Cod With Headway IPA

Beer Battered Cod

With Counter Weight Brewing’s Headway IPA!

Servings: 6 | Prep: 15 min | Cook: 15 min

Ingredients:

• 2 lbs. of cod

• 1 tsp salt

• 1/2 tsp black pepper

• 1 cup all purpose flour

• 1 tbsp garlic powder

• 1 tbsp paprika

• 2 tsp seasoned salt

• 1 egg, lightly beaten

• 1 1/3 cups Headway IPA

• Canola oil for frying

Preparation:

1. Add oil to a large, heavy bottomed pot or deep fryer till it's 2-3in deep. Heat oil to 375 degrees F.

2. Cut fish into stick shapes, about 1 inch wide and 3 inches long. Pat dry with paper towels and season with salt & pepper.

3. For the beer batter, whisk together the flour, garlic powder, paprika and seasoned salt. Stir in the lightly beaten egg, then slowly whisk in the beer until the batter forms and no longer lumpy.

4. Dip the fish one piece at a time into the batter, then place in the hot oil. Cook for 3-4 minutes, or until the fish is a nice golden brown. Be careful to not over crowd which will drop the oil temp. Drain on a wire rack to keep the coating nice and crispy.

5. Enjoy while hot!