Smoked Atlantic Salmon
$999 EACH Samaki, Inc
Farm Raised Wester Ross Salmon Fillet
D’artagnan
Berkshire Boneless Pork Roast
KALE, SPELT, APPLE, & BEET SALAD
INGREDIENTS:
• 3 cups washed and finely sliced kale
+ pinch salt
• 1 Tbsp extra-virgin olive oil
• 1 cup ) cooked spelt
• 1 tsp lemon zest
• 1/4 tsp dry mustard powder
• 1/2 tsp honey
• 1 Tbsp lemon juice
• 1 Pink Lady apple
• 3 medium-sized beets trimmed, roasted, and cooled
• 1/4 cup sliced almonds
DIRECTIONS:
1. In large mixing bowl, combine kale, salt, and olive oil. Massage kale for a few minutes; add spelt along with lemon zest, stir to incorporate, and then allow to stand while you prepare other ingredients.
2. In small jar, combine mustard and honey to make a paste. Add lemon juice a few drops at a time to loosen the paste, gradually incorporating all the lemon juice.
3. Finely slice apple into matchsticks and add to the bowl with kale and spelt. Pour lemon juice mixture overtop and stir well.
4. Arrange salad on a serving plate. Slice beets into eighths and arrange overtop. Sprinkle with almonds and serve.
BERKSHIRE PORK LOIN STUFFED WITH APPLES, CRANBERRY, & BACON
INGREDIENTS:
• 6 slices Applewood Smoked Bacon
• 3 cups chopped firm apples
• 2 cups chopped shallot
• 2 garlic clove, finely chopped
• ¾ cup finely chopped dried apples
• ½ cup dried cranberries
• ½ teaspoon dried thyme
• 1 Berkshire Pork Boneless Loin, ~6lbs
• Salt and freshly ground pepper, to taste
• 2 tablespoons duck fat, softened
• 3 cups fresh apple cider, plus more if needed
• 3 teaspoons cornstarch
