Pineland Farms
Boneless Ribeye Steak
$2399 PER LB.
$999 EACH Mama Lils Peppers in Oil
Pineland Farms Bone In Ribeye Steak
$2199 PER LB.
Black Rice Noodle Soup with Kale, Shiitake & Carrots
Serves 2
INGREDIENTS:
• 1 cup torn kale leaves (thick centers removed)
• 1/2 cup thinly sliced shiitake mushrooms
• 1/2 cup julienned or grated carrot
• 2 tbsp. fresh lime juice
• 1 tbsp. miso paste
• 1 tbsp. powdered vegetable broth
• 1 tbsp. tahini
Provender Made Spinach Artichoke Dip
$799 PER LB.
• 2 tsp. finely minced ginger
• 2 tsp. soy sauce
• 2 tsp. sesame seeds
• 2 3 oz. nests of black rice ramen
• 1/2 cup chopped chives or green onions
INSTRUCTIONS:
1. In a large bowl, toss together kale, mushrooms and carrots. In a small bowl, whisk together lime juice, miso paste, powdered broth, tahini, ginger, soy sauce and sesame seeds.
2. To assemble jars, divide slightly cooked rice noodles among two widemouth 16-ounce jars with hinged lids. Divide kale mixture and lime juice mixture among jars, tapping down gently on ingredients with the back of a spoon. Top with chives.
3. Seal jars tightly and refrigerate up to 5 days. To eat, remove jar from refrigerator 15 minutes before eating (this allows the cold glass jar to acclimate to room temperature so it won’t crack). Heat 2-1/2 cups water in a microwave or over stovetop. Pour water over ingredients in each jar, dividing water equally among jars. Let sit for 3 minutes, stir and eat.
RECIPE COURTESY OF DELICIOUS LIVING
Seared Sea Scallops with Cashew Butter
Carrot Purée
• 1 lb carrots peeled and thinly sliced
• 2 Tbsp cashew butter
• Salt and pepper to taste (optional)
• 18 sea scallops
• Sea salt and freshly ground black pepper to taste (optional)
• 1 tsp avocado oil or grapeseed oil
• 2 Tbsp shelled and chopped pistachios
RECIPE COURTESY OF DELICIOUS LIVING
INSTRUCTIONS:
CARROT PURÉE
1. In saucepan of boiling water, cook carrots until very tender, approximately 25 to 30 minutes.
2. Reserving 1/2 cup of the cooking liquid, drain cooked carrots and transfer to blender. Add cashew butter and purée mixture until smooth. If purée appears too thick, add some of the reserved cooking liquid slowly until you achieve desired consistency. Season, to taste. Cover and keep warm.
SCALLOPS
1. Pat scallops dry with paper towels, ensuring they are fully dried to prevent them from steaming during the cooking process. Season with sea salt and freshly ground black pepper, if using.
2. Heat cast iron skillet (or any heavy-bottomed pan) over high heat until very hot. Add oil to hot skillet. Place scallops in skillet, seasoned side down, ensuring they have enough space to sear without steaming each other. Prepare in batches, if necessary. Sear for about 2 minutes until a golden crust forms. Turn over and cook for about 1 minute more. Remove from heat immediately to avoid overcooking and transfer cooked scallops to clean plate.
3. To serve, spoon carrot purée onto serving dish and spread. Place 3 seared scallops on top.
4. Garnish with chopped pistachios and serve.
