Texas Potato Salad with Balsamic Honey Vinegar

I love honey. I like baking with it and using it in drinks in place of sugar. I've never tried honey vinegar though, so I was anxious to try the Balsamic Honey Vinegar from Honey Ridge Farms. “Award-winning Balsamic Honey Vinegar is truly unique and delicious aged balsamic-style vinegar made entirely from honey.” I feel a kinship with Honey Ridge Farms since they are from my home state of Washington. I work in the garden center industry and bees are essential to our industry.

There are so many versions of potato salad roaming around, but I've never made one like this. With all the fresh ingredients, I was sure it would be a winner, and it was. Serve warm in the fall or cold in summer. Enjoy!

Texas Potato Salad with Balsamic Honey Vinegar
by Sharyl
Adapted from She Wears Many Hats Texas Style New Potato Salad

3 pounds red potatoes
3 slices bacon
1 large red onion, sliced
2 Serrano peppers, seeded and minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 to 1 bunch fresh cilantro, chopped (my favorite way is to put a bunch of leaves into a mug and then use scissors to cut the cilantro. Also works well with parsley. For those who aren't fans of cilantro, fresh parsley may be substituted.)
1/8 cup olive oil
1/4 cup of Honey Ridge Farms Balsamic Honey Vinegar

Cut potatoes in half, long ways, and add to boiling salted water. Cook until tender, about 20 minutes. They should be fork tender, but somewhat firm. Drain and cool. Cut potatoes into chunks and set aside. Cook bacon until crispy. Chop into pieces when cool. Grill sliced onions in the bacon fat, over high heat, until they are caramelized. In a large bowl, add the cooled potatoes, salt, pepper, minced Serrano peppers, bacon and chopped cilantro. Combine olive oil and Balsamic Honey Vinegar in a measuring cup and stir. (I started with 1/4 cup of Balsamic and 1/8 cup of olive oil because Mark’s taste buds are not too adventuresome!) Taste and add more salt, pepper or Balsamic Honey Vinegar/olive oil, as needed. Stir well to combine.

Italian Sausage Sandwiches with Honey Balsamic Glazed Onions

As an ex-Chicagoan, I've got a special love for Italian Sausage sandwiches. This isn't quite the traditional version - I've added a secret special ingredient - the Honey Balsamic Glazed Onions.

The onions cook down a lot during cooking, so you'll have enough to top the sandwiches - but probably not much more. I suggest that you just go right ahead and make a double batch - you'll want these for burgers, hot dogs, bratwurst, panini, and pizza.

And maybe just for eating. I...um...sampled a lot of the onions before they ever made it onto sandwiches.

Italian Sausage Sandwiches 
with Honey Balsamic Glazed Onions
By Donna

For the onions:
2 teaspoons olive oil
2 medium onions, sliced into half-moons
Pinch of salt
Several grinds of black pepper
2 tablespoons Honey Ridge Farms Balsamic Honey Vinegar

For the peppers and sauce:
1 Tablespoon olive oil
1 green bell pepper, cored and sliced into strips
1 red bell pepper, cored and sliced into strips
1 Tablespoon dry oregano
Generous pinch of salt
Several grinds of black pepper
1/4 cup red wine
1 15-ounce can tomato sauce

For the sandwiches:
6 Sweet Italian sausages, grilled or pan-cooked
6 Buns

To make the onions:
Heat the olive oil in a medium saute pan. Add the onions, salt and pepper. Cook on medium, stirring as needed, until the onions begin to soften. If they start browning, turn the heat down.

Add the balsamic honey vinegar and continue cooking, stirring once in a while, until the liquid is gone.

To make the peppers and sauce:
Heat the olive oil in a medium saute pan on medium heat. Add the peppers, oregano, salt and pepper. Cook for a minute or two, then add the wine. Let it come to a simmer, then add the tomato sauce.

Cook, stirring as needed, until the peppers are fork tender, but not mushy - or until they're cooked to your liking. If the sauce reduces too much, add water to keep it saucy.

To make the sandwich:
Put the sausage in the bun. Add the peppers and as much sauce as you like. Top with onions.

You should have enough toppings for at least six sandwiches, but it depends on how much you like the toppings. I've been known to make a sandwich with just the toppings, and maybe a bit of melted cheese inside the bun. Yes, I'm serious.

The Honey Ridge Farms Challenge

How sweet it is!

The cooks were all abuzz about our sponsor, Honey Ridge Farms, a company that is all about the bees. The company was founded in 2004 by Leeanne Goetz, just part of a beekeeping family.

Leeanne's oldest son, Ryan, is fifth-generation beekeeper who worked alongside his grandfather Edmund Varney as a teenager to learn his craft. Ryan is now the caretaker of 4,000 colonies that pollinate a variety of crops throughout Oregon, Washington, Idaho and California.

Leeanne said, "We believe honey is nature's best and most delicious sweetener. All of our honey is sourced from family and a small circle of Pacific Northwest beekeepers, all of whom we know personally and professionally. We're proud to offer only superior, local USA honey products."

The cooks who participated in this sweet challenge received Honey Ridge Farms Clover Honey Crème and Balsamic Honey Vinegar, made entirely from honey mead and made a huge variety of both sweet and savory dishes.

We hope you enjoy them.

For more about Honey Ridge Farms, follow them on Facebook, Twitter, or Pinterest.

Mediterranean Burgers

I live in Indianapolis and I was trying to track down some really good feta. My search took me to a shop that advertised itself online as specializing in Greek and Mediterranean items. I meandered around the shop, a little overwhelmed by the array of spices, cheeses (6 brands of feta!), pickles, contraptions. I took the shop owner’s recommendation and brought home a Bulgarian feta. I know. Bulgarian feta? What? But I’m really glad I put my faith in the shop owner. This feta is so creamy, slightly tangy and just enough brine. It slices and cubes beautifully for OCD people and yet crumbles just as easily.

Sorry, this is a long tangential story to say that I’m really into the wide array of flavors coming from the countries surrounding the Mediterranean and its lesser seas. All too often, when I think of Mediterranean flavors, I think “Greece” or “Italy” maybe “Spain” and kinda stop, but of course there are the North African countries (hello, Morocco!), Middle Eastern countries, and then the landmass loops back around to the East European countries. When I look at the food and dominant flavors, I don't see distinct borders. I see the Mediterranean flowing into the Aegean or the Ionian into the Adriatic. I see more commonality and fewer differences. I’m not getting into the politics of the varying conflicts in our world and I’m not naïve enough to think that having one giant dinner party would solve our world’s problems (though that would be kinda awesome), but I do think it’s important to remember our commonality across cultures and borders and how it all flows.

With that in mind, I developed this recipe while on a Greek food kick and happened to shop at a Mediterranean store which opened my eyes to the wide range of flavors and condiments of the region while noting the similarities from one culture to the next. If I’ve inspired you to explore the flavors that I’m writing about, then I’ve accomplished something today.

Mediterranean Burgers
by Woo

1 small zucchini, grated, sprinkled with 1/4 teaspoon salt
1/3 cup finely diced onion
1/4 cup chopped flat leaf parsley
10 large mint leaves, chopped
1/2 teaspoon harissa (substitute sambal olek or other chili paste, but try to find the harissa)
1/2 teaspoon ground cumin
1/4 teaspoon smoked paprika
1/4 teaspoon ground allspice
1/4 teaspoon ground coriander
1 1/2 pounds of Cluck 'n Moo Ground
2 ounces of feta, crumbled
Salt and pepper to taste

The grated and salted zucchini will release some water. Squeeze the excess water from the zucchini wrapped in paper towels or a cloth. Add to a large mixing bowl along with the onion, parsley, mint, and harissa. Toss gently to distribute the harissa. Sprinkle the dried spices evenly over all. Toss to combine. Add the Cluck 'n Moo Ground and crumbled feta and combine gently using both hands. I know, it’s raw meat, but I think you get the best results from mixing by hand. Try not to over work the mixture. Form 6 patties and keep covered in refrigerator until ready to cook. Season with a bit of salt and pepper before cooking.

Preheat a large heavy-bottom skillet, swirl a bit of oil and add the burgers. Do not crowd the pan. Cook for 3-4 minutes on medium/medium-high, flip, cover and cook for another 4-5 minutes on medium. Remove the lid for the last two minutes of cooking. Adjust the heat and times as needed to cook through (internal temperature should be 165°F.)

Serve with tomato and cucumber salad, garnish with crumbled feta, tzatziki, with or without buns (we went the lettuce wrap route, good, but messy!) and more harissa!

Cluck 'n Moo Grilled Meatloaf

I have a confession. I originally intended for this to be a grilling recipe, but the day I had set aside to make my recipe, it rained. A lot. A rare rainy day in May in California. Well alrighty then, change of plans. I baked my loaves in the oven instead. And they were delicious. That being said, let me tell you this…if you've never had a meatloaf grilled outside you MUST try it (I've included grilling instructions below.) The loaves get a wonderful crust all around the outside and during the hot summer months you can still have meatloaf without turning on the oven and heating up the inside of your nice, cool house. Add some baked potatoes that you've cooked on the grill and some lovely sliced cold tomatoes and there’s nothing better!

The ground chicken and beef blend from Cluck 'n Moo is lower in fat than just plain ground beef, so its healthier. It's hormone and antibiotic free and from humanely raised chickens and grass-fed cows (aka clucks and moos.) Keep in mind, part of the Cluck 'n Moo blend is poultry, so it's very important to cook it to a safe temperature (165°F.) It made quite a tasty meatloaf! Enjoy!

Cluck 'n Moo Grilled Meatloaf

by Susan W
Adapted from Barbecued Meat Loaf in Weber's Way to Grill by Jamie Purviance

2 Tablespoons extra virgin olive oil        

1/2 cup shallot, finely chopped

1 cup sweet onion, chopped

3/4 cup green bell pepper, chopped

1 teaspoon garlic, minced

2 pounds Cluck 'n Moo Ground chicken and beef blend

2 eggs, beaten

2 cups panko bread crumbs

1 teaspoon Worcestershire sauce

8-ounce can tomato sauce

1 teaspoon fresh parsley, minced

2 teaspoons kosher salt

1 teaspoon black pepper

3/4 cup of your favorite BBQ sauce, plus more for serving (my favorite is a homemade spicy sauce, but any sauce will work!)

Warm olive oil in a skillet over medium heat. Sauté shallot, onion, bell pepper and garlic for 8 minutes. Transfer to a plate and set aside to cool.

Place the 2 pounds of Cluck 'n Moo in a large bowl. Add beaten egg, panko crumbs, Worcestershire sauce, tomato sauce, parsley, salt and pepper and gently mix together. Add cooled sautéed veggies and mix all together.

Divide mixture in half and form 2 loaves. They will cook much better and faster as two 1-pound loaves than if you made one big 2-pound loaf.

This is how I prepare my pan for
baking meatloaf

To bake in the oven: Preheat oven to 350°F. Get a baking pan and a rack and cover both in foil for easy clean-up. Poke several holes in the foil covering the rack, so any juices will run through. It’s a personal thing, but I’ve never been a fan of meatloaf that cooks in a loaf pan full of drippings, so I started doing it this way and it’s been great. This method allows for more of a crusty surface all around and not just on top. Place your two loaves on the rack and brush all over with your favorite BBQ sauce. Basting with BBQ sauce every 20 minutes, bake loaves until internal temperature reaches 165°F (mine took 1 hour, 40 minutes.) Remove from oven, cover with foil and let rest for 10 minutes. Slice and serve with more BBQ sauce on the side.

Grilling instructions (Definitely try this! You won’t be sorry!): Make your two loaves as directed

Two happy little loaves

above and place on a baking sheet or large plate to carry out to grill. With a large spatula, gently place loaves directly on rack in a heated grill (yep, no pan…directly on the rack.) Following the basting instructions above, grill loaves over indirect medium-low heat with lid closed (unless you are basting) until internal temperature reaches 165°F (time will depend on your grill.) You won't even need to turn them! Remove loaves from grill onto a baking sheet and cover with foil and let rest for 10 minutes. Slice and serve with more BBQ sauce on the side.

Baked Ziti

It’s never a bad day when I offer Baked Ziti as a Sunday dinner. When the weather is warm and we want a light Baked Ziti, we accommodate with the amazing Cluck ‘n Moo beef and chicken ground combination. The rich meat flavor comes through with less fat when they add the chicken to the mix. It works beautifully for this quick and easy “slow” cooked meat sauce.

Baked Ziti
by Susan R-H

1 pound ziti, cooked according to package directions
2 Tablespoons olive oil

1 medium onion, medium dice
4 cloves garlic, finely diced
2 teaspoons dried basil
1 teaspoon dried oregano
2 pounds Cluck ‘n Moo Ground
2 32-ounce jars of your favorite Marinara (I prefer Rao’s)
Salt and pepper
2 pounds ricotta cheese
2/3 cup grated Romano cheese
2 eggs lightly beaten
1/4 cup freshly chopped parsley
Salt and pepper
8 ounces grated mozzarella cheese
3/4 cup grated Romano cheese

Cook the ziti according to the package directions to al dente. Drain and rinse well with cold water. This is one time, you do not want the starchy water to stick around. In a Dutch oven or large deep skillet, heat the olive oil at medium heat. Add the onion and cook until translucent, about 5-7 minutes. Add the garlic and cook until fragrant, about 30-45 seconds. Stir in the basil and oregano. Give them a minute to become fragrant. (As much as I love fresh herbs, dried herbs work so much better in this type of preparation.) Increase the heat to medium-high and add the Cluck ‘n Moo. As the meat cooks, break it up to cook through. Add the marinara sauce and bring to a boil. Reduce the heat back to medium and simmer for 30 minutes. Season with salt and pepper to taste. Allow the sauce to cool to room temperature.

In a large bowl, combine the ricotta, grated Romano, eggs, and parsley. Season with salt and pepper. Mix in the ziti. In a 13 x 9 baking dish, ladle 1/2 of the meat sauce. Spoon the ziti/cheese mixture on top of the sauce and press down to cover the dish. Add the rest of the meat sauce, covering the ziti. Mix the mozzarella and Romano cheese and top the ziti and sauce. Bake at 350°F for 30-35 minutes.

We typically serve Baked Ziti with a colorful fresh salad of mixed greens and our favorite Italian vinaigrette, along with buttery baked garlic bread. The options are endless!