Dinner

Steak au Poivre with Grilled Rockit Apples

Recipe by: Truong Nguyen| Yields: 4 servings INGREDIENTS  4 each Filet mignon about 3 ounces  To taste Ground black pepper To taste  Kosher Salt 4 Tbsp Unsalted Butter (divided- 1 Tbsp each) 3 Each Rockit apple, De-cored, medium sliced  6 Sprigs Fresh thyme  3 Tbsp Vodka ...

Recipe by: Truong Nguyen|
Yields: 4 servings

INGREDIENTS 

• 4 each Filet mignon about 3 ounces 
• To taste Ground black pepper
• To taste  Kosher Salt
• 4 Tbsp Unsalted Butter (divided- 1 Tbsp each)
• 3 Each Rockit apple, De-cored, medium sliced 
• 6 Sprigs Fresh thyme 
• 3 Tbsp Vodka
• 1 Cup Apple juice

Apple frisée salad

• 1 Each Rockit apple, De-cored, thinly sliced 
• 1 Head Frisée, cleaned and torn apart

PREPARATION 

1. Preheat grill to Medium heat
2. Season steak generously with salt, lightly oil and set aside.
   
   
3. Clean frisée and set aside in a bowl big enough to toss apples with.
4. *Grill steak to desired doneness.  Let rest 7 mins tented in foil.
5. In cast iron pan on medium heat melt butter, add apple sauté 5 mins. Add thyme, apple juice and peppercorns. Add steak, flipping so steak is covered in sauce. Remove thyme sprigs.
   
   
6. Add vodka and flame. (Don’t be alarmed it may produce large flames.
   
7. Serve along side the frisée, shaved apples. Using the sauce as your dressing. ENJOY!

*How to Grill Filet Mignon

• For a 1-inch cut, grill 10 to 12 minutes for medium-rare (145°F) or 12 to 15 minutes for medium (160°F).
• For a 1½-inch cut, grill 15 to 19 minutes for medium-rare (145°F) or 18 to 23 minutes for medium (160°F).

PLATING

Cut steak in half, top with salad and drizzle a generous amount of sauce over steak. Serve!

Rockit™ Apple Bison Burger Protein Style with Green Chili

Yields: 3 Servings Recipe by: Truong Nguyen INGREDIENTS  1 Pound Ground bison patty (about 4 ounces each) 2 Tsp Spicy brown mustard 1 Tsp Kosher Salt 1 Tsp Ground black pepper (medium ground) As needed High smoke point oil example: avocado oil 2 Each Rockit Apple, de-seeded...

Yields: 3 Servings
Recipe by: Truong Nguyen

INGREDIENTS 

• 1 Pound Ground bison patty (about 4 ounces each)
• 2 Tsp Spicy brown mustard
• 1 Tsp Kosher Salt
• 1 Tsp Ground black pepper (medium ground)
• As needed High smoke point oil example: avocado oil
• 2 Each Rockit Apple, de-seeded and small diced
• 1 Tbsp Green chili- diced, canned
• 1 Each Yellow onion, small diced
• 1 Head Iceberg washed and carefully de leafed

Toppings (optional)

• 4 Tbsp Mayo
• 4 Tsp ketchup
• 4 slices Tomato (beefsteak, heirloom, or large)
• 8 slices Pickles
• 4 slices cheddar cheese

PREPARATION

1. Preheat grill to medium high
2. Salt and pepper each bison patty generously and massage with spicy mustard.
3. Next prep your burger toppings: Slice tomato, onion, cheese, wash lettuce and dry pickles. Set aside
4. Using a small sauté pan, place on grill to preheat. Once hot, add 1 tbsp of oil. Add onions and cook till brown, add apples. Season with salt, add chilis. Cook till apples are soft, and its looking jammy. Set aside.
5. Grill the burgers on medium high heat, about 4 minutes per side, less or more depending on the thickness of the burger and the heat of the pan/grill, or until the internal temperature is 140°F for medium rare, or 160°F for well done. Let rest in foil for 2 mins.
6. Top with desired toppings, wrap in lettuce. And SERVE!

PLATING 

Cut in half and serve along salad, vegetable chips or desired side.

Plum + Apple Chicken and Rice

Recipe by: Emily Schuermann, Food For a Year, LLC, @food_for_a_year Yield: 6 servings This recipe uses some sweet and tart apples & plums to bring seasonal (and delicious) flair to dinnertime! One-Pan Wonder Did you know you can cook rice with chicken – altogether – in the oven?! It’s one...

Recipe by: Emily Schuermann, Food For a Year, LLC, @food_for_a_year
Yield: 6 servings

This recipe uses some sweet and tart apples & plums to bring seasonal (and delicious) flair to dinnertime!

One-Pan Wonder

Did you know you can cook rice with chicken – altogether – in the oven?! It’s one of my favorite ways to make dinner! Just a little liquid, boneless skinless chicken thighs and rice (and seasonings of choice) and you’ve got yourself a complete, one-pan meal in under one hour!

To make the perfect one-pan chicken and rice, start with 2 cups of rice and 1 cup of cooking liquid. Spread the rice evenly over the pan and then place chicken thighs on top of the rice.

The steam and cooking juices from the fruit and chicken will combine with the cooking liquid to make perfectly cooked rice and chicken! It’s like magic.

Fall Flair Meets Dinnertime

Plums and apples are such a wonderful addition to this comfort food classic – here’s what you’ll need ::

• 2 apples, sliced horizontally and cored
• 2-3 juicy plums, cut into eighths

A key tip for recipe perfection —

Make sure the plums are ripe – to overripe! When baking with the rice, they’ll turn all jammy and saucy. It’s the magic maker!

Plum Apple Chicken & Rice

Ingredients

• 6 boneless, skinless chicken thighs (trimmed of extra fat)
• 2 apples, sliced horizontally and cored
• 2-3 juicy plums, cut into eighths
• 2 c rice (I used Calrose)
• 1 c chicken broth
• 2 T butter, cut into 6 pieces
• 1/2 t ea : fresh thyme, rosemary & chives
• 2-3 hot chili peppers (optional)
• 2-3 T sweet hot chili sauce

Instructions

1. Preheat oven to 400°. Spray an 11″x17″ baker with nonstick spray. Add rice to the baker, spreading evenly. Pour broth over the rice. Dollop butter atop the rice.
2. Add chicken and top with apple slices and plum sections. Sprinkle with salt, pepper and finely chopped herbs. Drizzle 1 T of the sweet hot chili sauce over the chicken (if desired).
3. Cover tightly with foil and bake for 45 minutes. When the internal temperature of the chicken thigh reaches 165° and the rice is cooked through*, remove the foil and broil for an addition 3-4 minutes or until the chicken is lightly golden in color.
4. Serve immediately.

Serves 6

*Depending on the type of rice and thickness of the chicken thighs, the rice may need a few additional minutes of cook time. Simply tightly re-cover the pan with foil and return to the oven for 10 more minutes (if you find that the rice is underdone).

Bay Scallops, Squid Ink Linguine, and Peas

Recipe by: Truong Nguyen Yield: 4 servings INGREDIENTS  ½ Pound Bay scallops ¼ Cup English peas ¼ Cup Sugar snap peas, slivered  2 Tbsp. Extra virgin Olive oil ½ Pound Squid ink pasta- linguine, fettuccine or spaghetti, or your favorite pasta shape. 3 Ea. Garlic cloves, peeled and...

Recipe by: Truong Nguyen
Yield: 4 servings

INGREDIENTS 

• ½ Pound Bay scallops
• ¼ Cup English peas
• ¼ Cup Sugar snap peas, slivered 
• 2 Tbsp. Extra virgin Olive oil
• ½ Pound Squid ink pasta- linguine, fettuccine or spaghetti, or your favorite pasta shape.
• 3 Ea. Garlic cloves, peeled and thinly sliced
• 1 Ea. Rockit apple, peeled, and petite diced
• ½  Cup White wine
• 2 Ea. Lemon- 1 zested and kept separate the rest juiced 
• You need ¼ cup juice
• ½ Pound Butter- Highest Quality, small cubes SUPER COLD
• 2 Tbsp. Basil- fresh and torn
• ¼ cup Pea shoots- Fresh to garnish
• To taste Kosher Salt

PREPARATION:  

1. You will need a large pot of salted boiling water to cook your pasta. 
2. In a small sauce pan, add sliced garlic, petite diced apple, white wine, and lemon juice. Bring to a boil and reduce to ¼ cup liquid.
3. Add butter a couple cubes at a time, while continuously whisking. Until a emulsified liquid forms. Remove from heat and set aside. 
4. Cook your squid ink pasta.. if fresh, 2 mins otherwise follow package instructions minus two mins. You want your pasta to be al Dante.
5. Heat a large sauté pan until ripping hot
6. Drain and pat dry your bay scallops with a paper towel. Add to hot sauté, DON’T MOVE THEM! One min. Add sugar snap peas and english peas. Using tongs or pasta spoon add pasta to scallops/ pea mixture.
7. Reduce heat, add ½ cup buerre blanc sauce, small ladle of pasta sauce, torn basil and lemon zest.
8. Toss and season to taste with salt.
9. Plate and finish with fresh pea shoots

Plating: In a Pasta Bowl, twirl a generous portion, ladle scallops, peas and sauce on top. Finish with fresh pea shoots.

Roasted Duck Breast with Rockit™ Apple Celery Herb Salad

Recipe by: Truong Nguyen Yield: 2 Servings  INGREDIENTS   1 Duck Breast, defrosted and patted dry.  1 Tbsp. Five spice powder  3 Rockit Apple, de-seeded and thinly sliced ¼ cup Celery stalk cut thinly on a Bias, Leaves washed and dried ¼ cup Cilantro leaves  2 Tbsp. Fresh Mint  ...

Recipe by: Truong Nguyen

Yield: 2 Servings 

INGREDIENTS  

• 1 Duck Breast, defrosted and patted dry. 
• 1 Tbsp. Five spice powder 
• 3 Rockit Apple, de-seeded and thinly sliced ¼ cup Celery stalk cut thinly on a Bias, Leaves washed and dried ¼ cup Cilantro leaves 
• 2 Tbsp. Fresh Mint 
• 1 Tsp. Kosher Salt 
• 2 Tsp. Peanuts canned-Roasted and lightly salted, Chopped 
• Rockit Apple Dressing  
• 1 Apple- Peeled and de-cored  
• 1 Garlic clove 
• ½ Tsp. Red pepper flakes 
• 1 cup H20 Water 
  
• ¼ cup Lime juice 
• To Taste Kosher Salt

PREPARATION  

1. Preheat over to 375 degrees Fahrenheit
   TIP: Duck breast can be hard to find during off season. Using  frozen is fine. But make sure to defrost and pat dry. “ Dry skin means crispier deliciousness”
2. In a blender, Blend together apple, garlic, chili flakes, H20, lime juice. Until smooth. Season to  taste. Your dressing should be a balanced salty sweet. Set aside.
3. Scoring your duck skin. Using a sharp knife, Begin slicing your duck skin parallel starting from  one end. Make 20 scoring marks. Next make an additional 20 scoring marks going in a perpendicular direction. The more scoring lines the better, just avoid scoring to deep into the skin.  You do not wish to pierce the meat.
4. Using a sauté pan, Heat pan on medium heat. Lay duck breast skin side down. Cook for 5 minutes until some fat has rendered and skin is beginning to crisp.
5. Add five spice powder and salt to meat side of the duck breast place in oven and bake for 10  mins. Rest whole for 5 mins before slicing.
6. In separate bowl mix apples, celery, celery leaves, cilantro, mint. Set Aside

PLATING  

7. Pour a puddle of dressing on a plate. Slice duck breast and place on sauce skin side up. Top with herb  celery mixture. Drizzle some dressing on top and finish with chopped peanuts.

Apple Meatballs with Shitake Mushrooms

I LOVE meatballs, and I decided to mix it up with some apples. Sure enough, these Rockit™ Apple Beef/Pork Meatballs are a hit! With apples as an added element, it gives the meatballs a mix of sweet and savory. This simple dish was enjoyable to...

I LOVE meatballs, and I decided to mix it up with some apples. Sure enough, these Rockit™ Apple Beef/Pork Meatballs are a hit! With apples as an added element, it gives the meatballs a mix of sweet and savory. This simple dish was enjoyable to make and only took 30 minutes! I hope you enjoy the recipe, let me know in the comments what your go-to simple and clean meal is to make!

Recipe by: Truong Nguyen

Yield: 15 Meatballs (0.75 ounce scoop) 

INGREDIENTS

• ½ Pound Ground beef, Organic – 100% Grass Fed  
• ¼ Pound Ground pork (Best Quality Available) 
• 1 Rockit™ Apple, Peeled- Apple Core Removed 
• ¼ Yellow onion, Large Dice
• 2 Garlic cloves, Roughly Chopped 
• 1 Egg yolk 
• 2 Tbsp. Gluten-free Breadcrumb 
• 1 Tsp. Kosher Salt 
• ¼ Tsp. Black pepper 
• 1 cup Shiitake Mushrooms, Quarter Chopped 
• 1 cup Beef Bone broth 
• 1 Tbsp. Dried or fresh thyme 
• 1 Tbsp. Extra virgin Olive oil 
• 1 Lemon, Juiced and zested  
• 1 Tsp. Cornstarch 
• To taste Kosher Salt

PREPARATION

1. Preheat Oven to 400 Fahrenheit 
2. In a food processor fitted with chopping blade. Add Rockit™ apple, onion, garlic ,egg yolk and breadcrumb. Purée until fine paste. Set Aside.
3. In Large bowl, Mix together Ground beef, ground pork and apple paste mixture. Season with salt and pepper. Mix until incorporated, Don’t overwork your mixture.
4. Scoop into meatballs and place on oiled baking sheet. 
5. Bake for 15 Minutes.
6. While meatballs roast. In sauté pan, sauté mushrooms till golden brown.  Deglaze with Beef Broth. Add thyme and lemon zest.
7. In separate bowl mix cornstarch and lemon juice together. Add to  mushroom sauce, Simmer till sauce slightly thickens. Season to taste.

PLATING  

Place 5 meatballs in center of plate. Ladle Mushroom sauce over meatballs. Enjoy! 

TIP:

Use wet hands to roll  meatballs. This keeps the mixture  from sticking. If mixture  begins to stick, wet hands  again. Repeat till all  meatballs are formed.

Rockit™ Apple, Bacon and Blue Cheese Flatbread

Created by: Meg Raines Yield: 2 8-inch pizzas Whether you call it flatbread or pizza, this creation serves up a delicious sweet and savory meal for the whole family. We used our famous mini Rockit apples on this flatbread to add a little sweetness to balance out...

Created by: Meg Raines
Yield: 2 8-inch pizzas

Whether you call it flatbread or pizza, this creation serves up a delicious sweet and savory meal for the whole family. We used our famous mini Rockit apples on this flatbread to add a little sweetness to balance out the tart blue cheese. But we also love the Rockit™ apples’ small size because it makes them easy to slice and easy to bite into when cooked. Toss arugula with the light vinaigrette and add to the top of your flatbread.

INGREDIENTS

• 1 (16 oz.) prepared pizza dough
• 3 or 4 Rockit™ apples (depending on their size), thinly sliced crosswise 
• 3 tablespoons olive oil
• 3 ounces crumbled blue cheese
• 4 ounces fresh mozzarella, torn into 1-inch pieces 
• 4 strips of bacon cooked and crumbled 
• 1 tablespoon chopped fresh rosemary

METHOD 

1. If you have a pizza stone, place it in the oven. Preheat the oven to 425° Fahrenheit..
2. Divide the dough in half; set one half aside covered with a damp towel while you build the first pizza.
3. On a cookie sheet covered with parchment paper, shape half of the dough into an 8-inch round; layer the surface of the dough with the thinly sliced Rockit™ apples, leaving a 1/2-inch border around the edge. Brush the apples and the edge of the crust lightly with olive oil, add half of the fresh mozzarella cheese and blue cheese, sprinkle with half of the bacon. If using a pizza stone, either put the cookie sheet on it or slide the parchment paper and the pizza onto the stone.  Bake for 15-20 minutes until the crust is golden brown and cheese is bubbling. 
4. Repeat step 3 with the remaining piece of dough while the first pizza bakes.
5. Sprinkle baked pizzas with fresh rosemary or other herb of choice and serve hot.

Delicious Rockit™ Apple Pizza with Walnut Parmesan Pesto, Caramelized Onions, and Goat Cheese

INGREDIENTS Apple Pizzas 1 store bought whole wheat crust Walnut pesto (recipe follows) Caramelized onions (recipe follows) 1 Rockit Apple, thinly sliced 2 oz. goat cheese 2 tablespoons golden raisins Walnut Pesto ½ cup walnuts 1 cup packed basil leaves ¼ grated Parmesan cheese ¼ cup olive...

INGREDIENTS

Apple Pizzas

• 1 store bought whole wheat crust
• Walnut pesto (recipe follows)
• Caramelized onions (recipe follows)
• 1 Rockit Apple, thinly sliced
• 2 oz. goat cheese
• 2 tablespoons golden raisins

Walnut Pesto

• ½ cup walnuts
• 1 cup packed basil leaves
• ¼ grated Parmesan cheese
• ¼ cup olive oil
• sprinkle of sea salt

Caramelized Onions

• 1 large onion, thinly sliced
• 1 tablespoon olive oil
• 2 tablespoons chopped golden raisins

METHOD

To make the Walnut Pesto

1. Add the walnuts, basil, Parmesan cheese, and salt to a food processor.
2. With the motor running, drizzle in the olive oil, and process until a thick paste forms.

To make the Caramelized Onions

1. In a large frying pan, heat the olive oil over medium-high heat and add the onions.
2. Cook the onions, stirring frequently until they are soft and translucent, about 5-7 minutes.
3. Turn down the heat to low and allow the onions to cook slowly over low heat, stirring only a few times until they are a deep golden color, about 30 minutes.
4. Add the chopped raisins, stir, and continue to cook for about 10 more minutes until they are sweet and sticky.

To assemble the Apple Pizzas

1. Preheat oven to 475 degrees and lightly grease a large cookie sheet/sheet pan.
2. Roll or stretch dough out to fit onto the pan, about 12 inches round.
3. Spread prepared Walnut Pesto on the dough, and then top with the Caramelized Onions.
4. Next add the apple sliced to the pizza, and dollop with goat’s cheese.
5. Bake for about 10 minutes until the crust begins to crisp and the apples are golden.
6. Sprinkle raisins over the warm pizza, and serve!