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Shepherd’s Pie

6 1/2 cups potatoes, peeled and cut into cubes

1/4 cup butter, softened 1/3 cup milk, warmed 1 cup watercress, roughly

chopped 2 tbsp. sunfl ower oil 1 onion, chopped 2 celery stalks, trimmed, and

chopped 1 1/2 pounds lean ground lamb 2 tbsp. tomato paste 14 oz. canned diced tomatoes 1 cup beef broth 1 tbsp. Worcestershire sauce Cooking spray Salt, pinch Freshly ground black pepper

Preheat oven to 425°F. Spray 8-inch square pan with cooking spray. Place potatoes in large saucepan, cover with cold water and add salt. Bring to boil over high heat. Reduce heat to medium-low, and cook (15-20 minutes) until fork-tender. Drain potatoes and return to hot pan. Add butter, warmed milk, watercress. Mash until smooth. Cover and set aside.

Heat oil in large sauté pan over medium-high heat. Add onion, celery, and salt, simmering for 5 minutes. Increase heat to high. Add ground lamb. Cook and stir until evenly browned, about 5 minutes. Stir in tomato paste, tomatoes, broth, and Worcestershire sauce. Stir occasionally and cook for 15 minutes or until sauce thickens. Spoon lamb fi lling into casserole pan. Top with mashed potatoes and run a fork through them to create grooves. Bake (30-35 minutes) until topping turns golden-brown.

Spiralized Zucchini, Chimichurri and Parmesan Salad

2 cups fresh parsley, leaves only 1/2 cup fresh oregano, leaves only 4 cloves garlic, roughly chopped 3/4 cup extra-virgin olive oil

(EVOO) 1/4 cup red wine vinegar 1 small shallot, diced 1/4 tsp. red pepper fl akes 4 large zucchinis, trimmed 2 tbsp. olive oil 1 1/2 cups heirloom cherry

tomatoes, halved 1/2 red onion, sliced 1/2 cup Parmesan, shaved Salt Freshly ground black pepper

Pulse parsley, oregano, and garlic in a food processor until fi nely chopped. Add EVOO, vinegar, shallot, red pepper fl akes, 1/2 tsp. salt, and 1/4 tsp. pepper, blending on high until combined into dressing consistency. Cover and chill until needed.

Cut zucchinis into sections. Attach to a spiralizer, winding them through the machine, to turn out strands of zucchini noodles. Gather in bowl. Heat oil in a large sauté pan over moderate heat until hot. Add zucchini noodles and a pinch of salt, sautéing for 2 minutes. Cover with lid and cook (3-4 minutes) over reduced heat until tender.

Empty into a large bowl. Add cherry tomatoes, red onion, Parmesan, 1/3 cup prepared chimichurri and salt andpepper to taste. Toss to combine. Plate and serve.

Summer LayerCake with Berries

and Cherries

Cake layers: 4 tbsp. unsalted butter (extra for

greasing pans) 1/2 cup 2% milk 1 1/2 cups all-purpose fl our 2 tsp. baking powder 1 pinch of salt 3 large eggs, room temperature 1 cup granulated sugar 1 tsp. pure vanilla extract

Preheat oven to 350°F. Prepare three 9” cake pans; Grease with butter and line with parchment paper.

Prep:Combine 4 tbsp. butter and milk in saucepan. Heat over low heat until butter melts. Set aside. Sift fl our, baking powder, and salt into large bowl. In a separate mixing bowl, whisk eggs until frothy. Gradually whisk in granulated sugar followed by vanilla. Continue beating (about 3-5 minutes) until very pale and fl uffy. Gently whisk in milk and butter mixture. Fold in fl our mixture (in four additions) just until incorporated. Divide batter evenly among three pans. Bake 14-18 minutes (until dry, set, and golden). Remove pans and place on racks to cool.

Layers: 2 cups heavy whipping cream 1/2 cup confectioners’ sugar 2 tsp. pure vanilla extract 2 cups blueberries 2 cups raspberries 1 cup cherries, pitted

To assemble: After cakes cool, run knife tip around cakes while in pans and invert them onto cooling rack. In a mixing bowl, whip the cream, confectioners’ sugar, and vanilla to semi-stiff peaks. Place one cake on a cake stand. Top with one-third of the whipped cream. Arrange one-third of the berries and cherries on top. Place second cake layer atop and spread more cream, berries, and cherries. Place third cake layer and spread remaining cream, berries, and cherries. Chill for 1 hour before slicing and serving.

Fig, Orange, Walnut and Feta Cheese

Salad

Dressing: 3 tbsp. white wine vinegar 1/2 tsp. salt 2 tsp. Dijon mustard 1 tsp. honey 1/2 cup olive oil

Whisk vinegar and salt in mixing bowl until salt dissolves. Add mustard and honey. Whisk until honey dissolves. Slowly add oil and whisk until dressing thickens and emulsifi es.

Salad: 4 cups arugula, washed 4 cups baby spinach, washed 1/2 small beet, peeled and

julienned 2 large oranges, peeled, pith

removed, and segmented 8 fresh fi gs, halved 3/4 cup feta, crumbled 2/3 cup walnuts Flaked sea salt Freshly ground black pepper

Arrange arugula, spinach, beets,orange segments, and fi gs on plates. Top with feta and walnuts. Spoon dressing over top.

1

Barbeque Shrimp and Vegetable

Kebabs

2 pounds fresh shrimp, peeled and deveined (tails intact)

1 red bell pepper, cored, seeded, and cut into squares

1 yellow bell pepper, cored, seeded, and cut into squares

1/4 pineapple, peeled, cored, and cut into even chunks

4 tbsp. olive oil Salt Freshly ground black pepper

Preheat grill to 400°F. Thread shrimp,bell peppers, and pineapple onto four metal skewers. Brush with olive oil and season with salt and pepper. Lay onto grill and cook (about 4-6 minutes)turning every minute, until shrimp are pink and tender and peppers and pineapples are lightly charred. Remove from grill and serve.

New EnglandClam Chowder

4 tbsp. butter 1 large onion, fi nely diced 2 celery stalks, diced 2 slices thick-cut bacon, chopped 1/3 cup fl our 2 1/2 cups whole milk 1 1/2 cups chicken broth 1 bay leaf 1 tbsp. fresh thyme, leaves only 1 tbsp. fresh rosemary, leaves

only 2/3 cup heavy cream 4 medium potatoes, peeled and

diced 4 cups fresh clams, rinsed 1/2 cup dry white wine Salt Freshly ground black pepper

Melt butter in large, heavy-based saucepan over medium heat. Add onion, celery, and bacon, simmering until softened (10 minutes). Whisk in fl our, cook for 2 minutes. Add milk and broth in a slow, steady stream until thickened (about 6-8 minutes). While bringing soup to a simmer, add bay leaf, thyme, and rosemary. Cook and stir for 5 minutes. Transfer contents of saucepan to food processor or blender (discard bay leaf). Purée until smooth. Pour back into saucepan. Stir in cream and potatoes. Bring to simmer and cook (12-15 minutes) until potatoes are fork-tender. Keep warm. Place clams in large saucepan over a high heat.

Add wine, cover pan with a lid. Cook for 3-4 minutes, steaming until clams open (discard any that don’t open). Drain clams and cool for 3 minutes. Pick meat from shells and stir into chowder. Ladle into bowls and serve.

Stuffed Turkey

Whole turkey (6-7 pounds) 1 tbsp. olive oil 6 slices smoked bacon, chopped 1 small onion, fi nely diced 1 cup sliced blanched almonds 3 cups fresh breadcrumbs 2/3 cup dried cranberries 1 cup fresh sage, leaves only,

chopped 1 cup fresh parsley, chopped 1 lemon, zest only, fi nely grated 1 large egg, beaten 2/3 cup butter, melted Salt and black pepper

Preheat oven to 325°F. Place cleaned, gutted, and trimmed turkey in a large roasting tray. Heat olive oil in pan over medium heat. Add bacon, onion, and salt. Fry (6-8 minutes) until bacon and onions are golden. Tip out into mixing bowl. Add almonds, breadcrumbs, cranberries, herbs, lemon zest, beaten egg, 1/3 cup melted butter, 1 tsp. salt and 1/2 tsp. black pepper. Stir well to combine. Pack stuffi ng into turkey cavities. Truss turkey. Brush outside of turkey with remaining melted butter and season generously with salt and pepper. Roast (about 4 hours) until thickest part of thigh registers 165°F on meat thermometer. When ready, remove from oven and transfer to platter, covering loosely with foil. Let rest for at least 1 hour before carving and serving.

Chicken Piccata with Green Beans

and Orzo

4 boneless skinless chicken breasts

2 cups orzo 1/3 cup fl our 4 tbsp. butter, divided 4 tbsp. olive oil, divided 1/4 cup lemon juice, freshly

squeezed 1/3 cup chicken stock 3 tbsp. baby capers, rinsed 1 lemon, thinly sliced 3 cups string beans, trimmed 1/2 cup fresh parsley, chopped Salt and black pepper

Cook orzo in large saucepan of salted, boiling water until ‘al dente’. Drain and set aside, covered.

Place chicken breasts on cutting board and cover with clear wrap. Pound to 1/2” thickness. Dip chicken in fl our seasoned with salt and pepper, turn to coat both sides, and move to a plate.

In a large sauté pan melt 2 tbsp. butter and 2 tbsp. oil. Place two chicken breasts in pan. Fry each side until golden-brown. Repeat for all chicken breasts, using remaining butter and oil.

Return pan to medium heat and stir in lemon juice, chicken stock, capers, and lemon slices. Bring to boil, scraping pan to release any browned bits.

Return chicken breasts to pan. Reduce sauce to simmer, and cook for 5 minutes. Partially cover and remove from heat.

Cook beans (until tender) in large saucepan of salted, boiling water. Drain well.

Divide orzo among plates and top with beans, chicken and sauce. Garnish with lemon slices and parsley.

Chocolate Mousse Berry Trifl e

1 1/2 cups mixed berries (raspberries, blackberries, blueberries) divided

2-3 tbsp. confectioners’ sugar 1 tbsp. dark rum 2 tbsp. unsalted butter, chopped 2/3 cup dark chocolate, chopped 2 large eggs, separated 1/8 tsp. cream of tartar 4 tbsp. granulated sugar, divided 1/2 tsp. pure vanilla extract 1/2 cup heavy whipping cream 1 (7 oz.) package chocolate

ladyfi ngers, crumbled 1-2 tbsp. dark chocolate curls,

optional

In a bowl, combine berries with confectioners’ sugar and rum. Mix well and let stand for 30 minutes.

In top of a double-boiler, set over saucepan of simmering water, melt butter and chocolate. Remove from heat and let cool for 3-4 minutes. Whisk in egg yolks. Cover and refrigerate while preparing egg whites.

In a separate (oil-free) bowl, whip egg whites with cream of tartar until foamy. Gradually add 2 tbsp. of granulated sugar and beat until stiff peaks form. Set aside. In another bowl, whip together cream, remaining granulated sugar, and vanilla until softly peaked. Remove chocolate mixture from fridge and gently fold in beaten egg whites. Fold in whipped cream.

Arrange a layer of crumbled ladyfi ngers in bottom of dessert glasses. Top with berries and mousse, followed by a second and third layer. Garnish with shaved chocolate curls. Chill for at least 30 minutes before serving.

SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY

Pearl Harbor Day

Christmas Day

Winter Begins

New Year’s Eve#827 Cooking

Holiday

Holiday

Hanukkah Begins at Sundown

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JANUARY

HolidayBoxing Day (Canada)

Kwanzaa Begins

Holiday

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Caprese Salad

10 oz. fresh buffalo mozzarella cheese

1 large beefsteak or vine tomato, sliced

1 tbsp. balsamic vinegar 1 cup fresh basil, leaves only Salt Freshly ground black pepper

Drain mozzarella and pat dry with paper towels. Cut into slices. Alternate and overlap mozzarella and tomato slices and place on a platter or in a serving bowl. Season with salt and pepper. Just prior to serving, drizzle with balsamic vinegar and garnish with basil leaves.

Lasagna 4 cups ground beef 2 tbsp. olive oil 1 large yellow onion, fi nely chopped 1 large carrot, peeled and diced 2 celery stalks, diced 3 cloves garlic, minced 2/3 cup dry red wine 1 cup beef broth 1 (28-oz.) can diced tomatoes, in juice 2 bay leaves 2 tsp. dried oregano 1 tsp. dried basil 2 tbsp. butter, cubed 1/2 cup fi nely grated Parmesan cheese Salt and pepperBolognese Prep: Heat oil in Dutch oven over medium heat. Stir in onion, carrot, celery, and salt, simmering (8-10 minutes) until softened. Stir in garlic and cook for additional 30 seconds. Increase heat to high. Add ground beef, browning well. After beef is browned, stir in red wine. Bring to boil and scrape pan (with wooden spoon) to release any browned bits. Let wine reduce by two-thirds before stirring in beef broth, diced tomatoes, bay leaves, and dried herbs. Stir well to incorporate into the sauce. Bring sauce to gentle simmer. Cook over slightly reduced heat until thickened (about 1 1/2 hours) stirring occasionally. When ready, stir in butter, parmesan cheese, and salt and pepper to taste.Béchamel: 4 tbsp. butter 4 tbsp. all-purpose fl our 3 cups milk 1 pinch cayenne pepper (optional) 2 medium egg yolksMelt butter in a saucepan over medium heat. Sprinkle fl our in and whisk well to form a roux. Cook until golden, about 2-3 minutes. Whisk in milk in a slow, steady stream until incorporated. Bring to simmer and cook until slightly thickened (6-8 minutes), whisking constantly. Remove from heat and whisk egg yolks in one by one.Lasagna Layers 16 oz. oven-ready lasagna noodles 2 cups grated mozzarella cheese 1/2 cup fresh oregano, to garnish (optional)Preheat oven to 400°FAssembly: Spoon half the bolognese sauce into a rectangular baking dish. Top with one-third béchamel sauce. Add layer of noodles (break to fi t as needed). Repeat layering and fi nish with béchamel layer on top. Sprinkle grated mozzarella cheese on top and cover with foil. Bake for 1 hour. Remove foil and continue baking until top is golden-brown (15-20 minutes). Remove from oven and let rest for 5-10 minutes before serving. Garnish with oregano.

Rustic Sausage & Cheese Pizza with

Fresh Basil

Pizza dough: 2 1/4 cups bread fl our, plus extra for

dusting 1 3/4 tsp. active dry yeast 1 tsp. salt 3 tbsp. extra-virgin olive oil,

extra for oiling and drizzling 3/4 cup warm water, at ~ 110°F

Dough Prep: Combine fl our, yeast, and salt in a large mixing bowl. Add olive oil, mix briefl y, and then stir in water, bringing mixture together into a rough dough. Turn out onto fl oured surface and knead until smooth and elastic (6-8 minutes). Place in clean, oiled bowl and cover loosely. Leave to rise in a warm place (30 minutes).

Toppings: 1 cup pizza sauce 1 1/2 cups grated mozzarella 2 cooked sweet or hot sausages,

sliced 1 cup fresh basil leaves

Preheat oven to 475°F. Place a large baking sheet or pizza stone in oven to preheat. Punch down risen dough. Roll out on a lightly fl oured surface into a 1/4” thick round. Lift dough onto a fl oured piece of parchment paper. Spread with pizza sauce and top with mozzarella and sausage. Drizzle with some olive oil. Bake for 10-12 minutes until dough has risen and is golden-brown at the edges. Remove from oven and cool before topping with basil leaves.

Cooking 827

Holiday

Holiday

Holiday

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FEBRUARY1 2 3 4

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DECEMBER

New Year’s Day

Epiphany/Three Kings’ Day

Martin Luther King, Jr. Day

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Grilled Steak and Avocado Sandwiches

Tomatillo Salsa: 3 cups tomatillos, husked and

cored 1 small white onion, fi nely

chopped 2 cloves garlic, minced 1 small jalapeño pepper, seeded

and minced 2 tbsp. fresh cilantro, (leaves

only) chopped 1 tsp. ground cumin 2 1/2 cups water 2 tbsp. distilled vinegar Pinch of sugarCombine all ingredients in a saucepan and set over medium heat. Bring to boil and reduce to steady simmer until tomatillos are soft (10-15 minutes). Purée with an immersion blender or food processor. Cover and chill until readyto serve.Steak: 1 1/2 pounds fl ank steak, trimmed 2 tbsp. sunfl ower oil 1 red onion, cut into wedges 1 baguette, split in half and into

eight pieces 1 ripe avocado Salt Freshly ground black pepperPreheat cast-iron griddle over moderate heat. Season steak (both sides) with salt. When pan is hot, drizzle steak with oil (both sides) and lay steak into pan. Cook until lightly charred underneath, 3-4 minutes. Flip and cook about 3-5 minutes longer until center of steak registers 135°F on a meat thermometer(medium-rare).Plate steak and cover with foil for 10 minutes. In the meantime, add red onion wedges to pan, cook and turn occasionally until edges char, (3-4 minutes). Remove from pan. Working in two batches; toast baguette in pan, cut side only, until golden, about 1 minuteper batch. When ready to serve, cut steak (against the grain) into slices. Halve, peel, pit, and slice avocado into wedges.Arrange salsa, steak, avocado, and red onion on a platter. Serve with toasted baguette on side.

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earthfoods5008 cranberry drive, athens • georgia 30605

800.555.9807 earthfoods.net

natural,

organic &

specialty foods

Imprinting:• Multi-color imprint: 20¢ ea. (G)

Binding:• Spiraled: Add 16¢ ea. (G)

Packaging:• Envelopes loose: 22¢ ea. (G)• Other options – page 133

Quantity 150 300 750 1000 2500 Quantity 150 300 750 1000 2500

Thru 6/1/21 1.79 1.40 1.38 1.35 1.32

Thru 9/1/21 2.05 1.67 1.65 1.60 1.57

After 9/1/21 2.12 1.74 1.72 1.64 1.60 5C

ONE-COLOR IMPRINT INCLUDED

See pages 132-135 for additional imprinting/ordering information