Steak & Lemon-Parsley Potato Wedges

Servings: 4 | Prep: 15 min | Cook: 30 min

INGREDIENTS:

• 2 pounds russet potatoes, halved length-wise and cut into 1 inch thick wedges

• 3 tbsp. vegetable oil

• 1 tbsp. lemon zest

• 2 boneless NY strip steaks, trimmed and halved crosswise

• 4 oz. crumbled blue cheese

• 1/2 cup heavy cream

• tbsp.minced parsley

PREPARATION:

1. Preheat oven to 475 degrees.

2. Toss potatoes with 2 tbsp. oil, 1.5 tsp. salt, and 1/2 tsp. pepper on a baking sheet and arrange cut sides down in single layer.

3. Roast for 25 minutes. Sprinkle with 2 tbsp. parsley and lemon zest.

4. Meanwhile, pat steaks dry with paper towels and season with salt and pepper.

5. Heat remaining 1 tbsp. oil in 12-inch nonstick skillet over medium-high heat.

6. Add steaks and cook until browned and meat registers 125 degrees (3 to 5 minutes per side). Let rest.

7. Combine blue cheese and cream in bowl and microwave 3 minutes.

8. Slice steaks, sprinkle with remaining 1 tbsp. parsley, and serve with potatoes and blue cheese sauce.

Rigatoni with Meatballs & LaBonne's Own Sauce!

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

INGREDIENTS:

• 4-6 LaBonne’s Own Meatballs

• 16 oz. jar LaBonne’s Own marinara sauce

• 3 tbsp. IGA grated parmesan cheese

• 16 oz. Sclafani rigatoni

• 3 tbsp. fresh basil, chopped

PREPARATION:

1. In a large pot, boil water. Once boiling, add rigatoni. Cook until al dente (about 12 minutes).

2. While pasta is cooking, roll up basil leaves and slice thinly.

3. Drain pasta into a colander and set aside.

4. Pour sauce into medium pot and add fresh basil. Simmer for 5 minutes.

5. Add meatballs to the pot and stir until warmed.

6. In a large pasta bowl, combine meatballs and sauce with rigatoni.

7. Garnish with grated parmesan.

Creamy & Savory Niman Ranch Pork Chops

Servings: 4 | Prep: 15 min | Cook: 45 min

INGREDIENTS:

• 4 Niman Ranch bone-in pork chops, cut to 1 inch thick

• salt and fresh ground pepper to taste

• 2 tbsp vegetable oil

• 2 tbsp unsalted butter

• 1 sweet onion, cut to 1-inch pieces

• 1 green pepper, cut to 1-inch pieces

• 3 celery stalks, cut to 1-inch pieces

• 3 garlic cloves, minced

• 3 tbsp all-purpose flour

• 1 tsp minced fresh thyme

• 2 1/2 cups chicken broth

• 1/4 cup heavy cream

PREPARATION:

1. Season both sides of pork chops with salt and pepper generously. Warm the vegetable oil in a skillet on medium/high heat. Add the chops, searing each sides until browned. Transfer to a plate.

2. Reduce heat to medium and melt the butter. Add the onion and cook for about 3-5 minutes, stirring occasionally until translucent. Add the green pepper, celery, & garlic. Cover and stir on occasion, until the vegetables are tender. Add thyme and  our to the vegetable mixture and stir. Next gradually stir in the broth and bring to a simmer.

3. Reduce heat to medium-low & return chops to the skillet. Cover and simmer for about 15-20 mins, turning once. Stir the cream into the gravy in the skillet and bring to a boil and cook for about 4 minutes until thickened or until there is no pink center in the pork & the internal temperature reaches at least 145º. Best served over rice or mashed potatoes!

Roasted Pumpkin Seeds

Prep: 15 min | Cook: 15 min

INGREDIENTS:

• pumpkin seeds

• dash of olive oil

• choice of seasoning

PREPARATION:

1. Preheat oven to 350º

2. Separate seeds from pumpkin guts as much as possible, then toss seeds in a bowl of cold water. Stir seeds around a bit to separate further. Scoop seeds out as they float to the top.

3. Pat seeds dry with a paper or cloth towel as much as possible. The dryer the better for roasting!

4. Toss seeds with a dash of olive oil and your favorite blend of LaBonne’s of seasonings.

5. Next spread the seeds evenly across a lightly greased cookie sheet.

6. Toast the seeds for 10-15 minutes, tossing every 5 minutes or so, until golden brown. Cool then enjoy!
   

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.