USDA
Stuffed Chicken Cordon Bleu
RUBBED SPARE RIBS
Portland’s Felton & Mary’s BBQ sauces and spice rubs are amazing on Carlton Farms’ pork spare ribs. Simply add a generous slathering of Felton and Mary’s BBQ sauce on roasted spare ribs, then broil for a few minutes and serve them up on creamy cheddar grits.
Serves: 4
Difficulty: Easy
Allergens: None
Fillets
Prep time: 15 minutes
Cook time: 2.5 hours
Diet: GF
Ingredients:
Spare Ribs
2 lb. Carlton Farms spare ribs
¼ c Felton and Mary’s Classic Spice Rub
¼ t each salt and pepper
2 T safflower oil
1 c Felton and Mary’s BBQ Sauce (we used Smokey Brown Sugar Sauce)
Creamy Cheddar Grits
2 c each chicken stock and water (4 c total)
1 c grits or polenta
1 t each salt and pepper
2 T fresh thyme leaves (loose)
3 T each butter and whole milk
½ c Market of Choice House Cheddar, shredded
2 T safflower oil
1 small yellow onion, diced
1 red bell pepper, diced
2 T green onion, chopped (optional garnish)
Steps:
• Preheat oven to 300F. Season spare ribs generously with spice rub, salt and pepper.
• Warm oil in large skillet over medium high heat. Sear ribs on all sides until lightly browned. Cover skillet and transfer to slow oven, cooking for 2 hours until tender but not falling apart. Remove from oven and turn broiler on high.
• Carefully remove ribs from skillet, discard pan juices and transfer ribs to parchment or foil-lined baking sheet. Brush generously with BBQ sauce. Place under broiler until bubbling and color develops, 2 min. Remove from oven and keep warm.
• Sauté onion and bell pepper in oil with pinch of salt and pepper until golden brown.
• Serve onion mix immediately over creamy cheddar grits and top with spare ribs.
• Grits: in medium sauce pot, bring water and stock to a boil. Slowly whisk in grits/polenta, thyme, salt and pepper; reduce heat to low/simmer. Stir often for 30 min until thickened and grits are soft and creamy. Remove from heat and stir in butter, milk and cheese. Serve hot.
Kitchen
Roasted
Tomato and Pesto
Brunch Cup
Our savory brunch cups are loaded with roasted tomato, basil pesto and a trio of melty cheeses.
$6.99 ea
Dolmas
Young grape leaves stuffed with rice, mint, olive oil, and a hint of lemon.
Rainbow Radish & Snap Pea Salad
Crisp watermelon radish, sweet peas, and carrots meet crunchy almonds, all tossed in a bright tarragon lemon dressing.
$11.99 LB $11.99 lb
Tabbouleh Salad
A fresh and herbaceous salad.
Cheese & Provisions
Cypress Grove Humbolt Fog
1 lb I Save $10 lb Bloomy rind goat cheese from California, with citrus notes and a distinct ash line.
$24.99 lb
Brooklyn Cured Bresaola
Award winning charcuterie made from pastureraised animals with no antibiotics or nitrates. Save up to $3 ea
Dalmatia Spreads
8.5 OZ I Save $1.50 EA
The perfect accompaniment to fresh and soft ripened cheese. Choose from Fig, Fig & Orange, Chili Fig or Sour Cherry.
Tillamook Cheddar Varieties
7 OZ I Save $2 EA
Falafel & Baba Ganoush
Tender and perfectly spiced garbanzo bean fritters are great for dipping into our baba ganoush, or making a tasty falafel sandwich.
A variety of locally made jacks and cheddars that are great for snacking or adding to your next cheesy dish. $11.99 lb $11.99 LB
Kraus Alp Blossom
A Bavarian Alpine that’s covered in a combination of dried, edible flowers and herbs from the surrounding meadow. Save $7 lb
MicroJoy
Gummies
30 ct I Select varieties
Locally made, mushroom and adaptogen infused gummies.
Doctor formulated, made with fair trade chocolate.
50 CT I Select varieties
20g of plant protein and no added sugar.
18.7 oz I Select varieties
