in the kitchen · chutney stuffed pork loin thai noodle and salmon soup shrimp sate sides indian...

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IN THE KITCHEN

Wild Thymes Farm, Inc. 245 County Route 351, Medusa, NY 12120

FOR MORE RECIPES VISIT US AT www.wildthymes.com

Let us help you make your meals delicious & healthy

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HORS D’OEUVRES & STARTERS

Puff Pastry & Cheese Hors D’oeuvres Moroccan Stuffed Mushrooms

Potato and Lamb Samosas with Mango Chutney Risotto Cakes with Curry Dipping Sauce

Spicy Moroccan Eggplant Dip Thai Chili Chicken Wings

Cheese and Chutney Stuffed Dates Roasted Moroccan Tomato Soup

MAIN COURSES

Wild Thymes Chicken Breast Sandwich Wild Thymes Shrimp Salad

Thai Chili Roasted Garlic Glazed Shrimp Rib Roast au Poivre

Indian Shrimp Salad Roast Goose with Plums, Chestnuts and Cognac

Bengali Tomato Stuffed Lamb Roast Thai Chili Baked Ham

Curried Lamb Chops with Mango Chutney Moroccan Lentil Chili

Chutney Stuffed Pork Loin Thai Noodle and Salmon Soup

Shrimp Sate

SIDES

Indian Roasted Potatoes Chutney Stuffing

Roasted Asparagus Spears Roasted Vegetable Couscous Moroccan Mashed Potatoes


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Puff Pastry and Cheese Hors d’oeuvres Serves 6-8 1 small wheel Brie or Camembert cheese 1 cup Wild Thymes Thai Chili Dipping Sauce or any Wild Thymes Chutney Puff pastry from freezer section at most supermarkets, thawed 1 egg, beaten Place cheese on top of unfolded puff pastry sheet. Cut cheese in half horizontally and spread any Wild Thymes Dipping Sauce or Chutney between the two halves. Fold pastry around cheese and crimp edges to seal. Beat egg with 1 tbsp. water. Brush seams of pastry with egg mixture and place seam side down on baking sheet. Brush top and sides with egg mixture. Bake at 400 F for about 25 minutes or until puff pastry is golden brown. Remove from oven and let stand 10–15 minutes. Serve with plain crackers. You can also serve the Thai Chii Dipping Sauce and Chutney just over your favorite cheese or even cream cheese as a super simple and delicious hors d’oeuvre! Moroccan Stuffed Mushrooms 1/4 cup raisins 8 large Spanish green olives, pitted 1/4 cup pine nuts 2 handfuls fresh flat-leaf parsley 2 garlic cloves 1 pound lamb sausage (Italian sausage can be substituted) removed from casing 2 teaspoons Wild Thymes Moroccan Dipping Sauce 3/4 cup freshly grated pecorino Extra-virgin olive oil Kosher salt and freshly ground black pepper Pinch red pepper flakes 1 cup fresh bread crumbs, dried out 24 large white mushrooms, stems removed Preheat oven to 400 degrees F. To make the stuffing, put the raisins, olives, pine nuts, parsley, and garlic on a cutting board and chop everything up; put into a mixing bowl. Add the sausage, Moroccan Dipping Sauce and 1/2 cup of the cheese. Drizzle the stuffing with about 1/4 cup of olive oil to moisten and season with salt, pepper, and red pepper flakes; mix well with your hands to combine. Put the bread crumbs in another bowl, drizzle with a bit of olive oil and add 1/4 cup of the pecorino; season with salt and pepper. Oil the bottom and sides of an earthenware or casserole dish, which is large enough to hold all the mushrooms in a single layer. Arrange the mushrooms snugly in the pan, cap-side down; season the insides with salt and pepper and drizzle with olive oil. Stuff each mushroom with a generous spoonful of the sausage stuffing and sprinkle the bread crumbs on top; drizzle with even more oil. Bake for 20 minutes until the stuffing is browned and the mushrooms soft, rotating the dish periodically for even cooking.


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Potato and Lamb Samosas with Chutney Makes 3 dozen 1 tablespoon olive oil ¼ pound lamb cut into ½-inch dice 1 small onion, finely chopped 1 medium all-purpose potato, peeled and cut into ¼-inch dice 1½ teaspoons Madras curry powder 1/8 teaspoon ground cumin 1/8 teaspoon ground coriander ½ cup low sodium chicken broth ¼ cup thawed frozen baby peas Salt to taste One 15-ounce package pie crusts 1 jar Wild Thymes Mango Papaya or Bengali Tomato Chutney In a medium skillet, heat ½ tablespoon of olive oil. Add lamb and cook over medium heat until browned 7-8 minutes. Transfer lamb to a plate. Add onion to the skillet along with remaining olive oil and cook until soft (about 4-5 minutes). Return lamb to skillet, add the potato and cook until sizzling. Add the curry powder, cumin and coriander and cook over low heat just until slightly darkened (4-5 minutes). Add the broth and scrape brown bits from bottom of skillet. Cover and cook over low heat until potato and meat are tender (about 30 minutes). Remove lid and cook until liquid is absorbed. Add peas and salt to taste. Transfer to a bowl and cool completely. Preheat oven to 400 F. On a lightly floured surface, roll out pie crusts to a 1/8 inch thickness and cut out about 3 dozen rounds with a biscuit cutter. Top each with a little bit of the filling and fold in half. Seal the edges with a fork. Cook on a large baking sheet for 35-40 minutes or until golden. Top with a dollup of Wild Thymes Mango Papaya Chutney and serve. Cheese and Chutney Stuffed Dates Serves 4 1/4 cup (2 ounces) goat cheese, at room temperature 1/4 cup (2 ounces) mascarpone cheese, at room temperature 1/4 cup any Wild Thymes Mango Papaya or Onion Jalapeno Chutney 16 Medjool dates (12 ounces) In a small bowl, mix together the cheeses and chutney until well combined. Gently slice the dates and remove the pit. Stuff with about 1/2 teaspoon of the cheese/chutney mixture. Close the dates around the filling, arrange on a platter and serve.


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Risotto Cakes with Curry Dipping Sauce Serves 6-8 3 cups (about) low-salt chicken broth 2 tablespoons olive oil 1/2 cup finely chopped onion 1 cup plus 2 tablespoons arborio rice 1/4 cup dry white wine 6 tablespoons grated Parmesan cheese 2 tablespoons (1/4 stick) butter 1 1/2 cups panko (Japanese breadcrumbs), divided 1/2 cup (packed) coarsely grated Fontina cheese (about 2 ounces) 1/4 cup chopped fresh parsley 3 tablespoons chopped fresh chives 1 large egg yolk 2 large eggs Canola oil (for frying) Additional grated Parmesan cheese Fresh chives ½ cup Wild Thymes Indian Dipping Sauce Bring 3 cups broth to simmer in small saucepan. Reduce heat to very low; cover and keep warm. Heat olive oil in heavy medium saucepan over medium heat. Add onion; sauté until translucent, about 5 minutes. Add rice; stir 1 minute. Add wine; stir until absorbed, about 30 seconds. Add broth, 1/3 cup at a time, and simmer until rice is just tender and risotto is creamy, allowing broth to be absorbed before adding more, and stirring often, about 18 minutes. Remove from heat. Mix in 6 tablespoons Parmesan and butter. Season generously with salt and pepper. Spread risotto in 13x9x2-inch pan and cool completely. Mix 1/2 cup panko, Fontina cheese, parsley, chopped chives, and 1 egg yolk into risotto. Shape into 1 1/4-inch balls; flatten to 2-inch rounds. Arrange on rimmed baking sheet. (Can be made 2 days ahead. Cover and refrigerate.) Preheat oven to 250°F. Set another rimmed baking sheet in oven. Beat 2 eggs in shallow bowl to blend. Place 1 cup panko in another shallow bowl. Dip risotto cakes into beaten egg, then into panko to coat. Pour enough canola oil into large skillet to coat bottom; heat oil over medium-high heat. Working in batches, sauté risotto cakes until crisp and brown, about 2 1/2 minutes per side. Transfer to baking sheet in oven. Serve risotto cakes sprinkled with cheese and garnished with chives with Wild Thymes Indian Curry Dipping Sauce.


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HORS D’OEUVRES & STARTERS Spicy Moroccan Eggplant Dip 1 large eggplant, peeled and chopped 4 large tomatoes, peeled, seeded and chopped 3 cloves of garlic, finely chopped or pressed 1/3 cup chopped fresh cilantro and parsley, mixed 2 tablespoons Wild Thymes Moroccan Dipping Sauce 1/4 cup olive oil 1/3 cup water Mix all ingredients in a large, deep skillet or pot. Cover and simmer over medium to medium-high heat for 30 minutes, stirring occasionally. Adjust the heat if necessary to avoid burning. Use a spoon or potato masher to crush and blend the tomatoes and eggplant. Continue simmering, uncovered, for 10 minutes or until the liquids are reduced and the mixture can be stirred into a heap in the center of the pan. Serve warm or cold with toasted pita bread. Thai Chili Chicken Wings The perfect “movie night”, World Series or Sunday afternoon football food. Once you have made these Spicy Thai Chicken Wings, you will be hooked! Starting with a good marinade is key to great wings, and this Wild Thymes Thai Dipping Sauce has everything you're looking for: sweet, sour, and spicy all at once. It's also about the easiest thing to make… you can have these wings prepared and on the table in less than an hour. SERVES 2-3 Ingredients:

• 1.5 lbs chicken wings • 1-1½ Cup Wild Thymes Thai Chili Dipping Sauce • Juice from 1 lime

Preparation:

1. Combine dipping sauce and lime juice in a mixing bowl, stirring well to distribute the two ingredients. Add the chicken wings and stir to coat. Cover and set wings in the refrigerator to marinate at least 10 minutes, OR up to 24 hours.

2. Place wings + marinade in a flat glass baking dish (you may want to grease the bottom of the pan with canola oil to help keep the chicken wings from sticking). Bake at 350 degrees for 45 minutes, or until cooked. Make sure and keep a close eye on the wings, turning them regularly so they don’t burn!


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Roasted Moroccan Tomato Soup Serves 4 3 lbs. plum tomatoes, quartered 3 teaspoons fresh garlic, chopped 2 red bell peppers, chopped 1 teaspoon kosher salt ¼ teaspoon freshly ground pepper 2 tablespoons balsamic vinegar 2 tablespoons olive oil ½ cup Wild Thymes Moroccan Dipping Sauce ½ cup crème fraîche or sour cream

Preheat oven to 350 F. In ovenproof dish, combine tomatoes, garlic, peppers, salt, pepper, balsamic vinegar and olive oil. Roast for 45-50 minutes until tomatoes are bubbly and peppers are soft. Remove from oven and put into a blender or food processor and mix well. Combine the Wild Thymes Moroccan Spicy Pepper Dipping Sauce and the créme fraîche until the mixture is combined well. Divide soup into serving bowls and top with a tablespoon of the Moroccan cream mixture.


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MAIN COURSES

Wild Thymes Chicken Breast Sandwich Makes 1 sandwich Chicken breast, thinly sliced Tomato, sliced Arugula Red onion, grilled and sliced 2 tablespoons of any Wild Thymes Dipping Sauce 1 tablespoon mayonnaise Bread: whole grain or French baguette Combine dipping sauce and mayonnaise and mix well. Spread mixture over bottom slice of bread. Add chicken breast, tomato, arugula and red onion. Close sandwich. Wild Thymes Shrimp Salad Serves 4 3/4 lb. shrimp, cooked, peeled and de-veined 1/2 cup celery, cut on a bias 1/2 cup yellow and red bell peppers, diced 6 tablespoons mayonnaise 1 tablespoon Wild Thymes Thai Chili Dipping Sauce Romaine lettuce Mix mayonnaise and Wild Thymes Dipping Sauce in a bowl and set a side. In another bowl add the shrimp, yellow and red bell pepper and celery. Add the mayonnaise mixture and toss until evenly coated. Great for vegetarians. Thai Chili Roasted Garlic Glazed Shrimp Serves 2-3 ¼ cup Wild Thymes Thai Chili Dipping Sauce 2 tablespoons lime juice 1 tablespoon Asian fish sauce 2 tablespoons fresh cilantro 1 lb shrimp, shelled & deveined Wooden skewers, soaked in water for 30 minutes Mix dipping sauce, lime juice, fish sauce & cilantro and set aside. Put shrimp on skewers and place under broiler or on grill. Cook, turning once until shrimp are pink (about 2 minutes per side). Brush shrimp with sauce mixture and cook about 30 seconds until glaze bubbles and begins to brown (be careful not to burn them). Turn shrimp over and brush second side with glaze.


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MAIN COURSES

Rib Roast au Poivre Serves 8 1 9-pound prime rib beef roast (about 4 ribs), excess fat trimmed 2 tablespoons Dijon mustard 4 teaspoons minced garlic 2 tablespoons plus 1 teaspoon mixed whole peppercorns, coarsely crushed 1/3 cup minced shallots 3 1/2 cups canned beef broth 1/3 cup Cognac or brandy Any Wild Thymes Chutney Position rack in center of oven and preheat to 450°F. Place beef, fat side up, in shallow roasting pan. Sprinkle beef with salt. Mix mustard and garlic in small bowl. Spread mustard mixture over top of beef. Sprinkle 2 tablespoons crushed peppercorns over mustard mixture. Roast beef 15 minutes. Reduce heat to 325°F. Roast until meat thermometer inserted into center of beef registers 125°F. for medium-rare, tenting loosely with foil if crust browns too quickly, about 2 hours 45 minutes. Transfer beef to platter. Tent with foil to keep warm. Pour pan juices into 2-cup glass measuring cup (do not clean pan). Freeze juices 10 minutes. Spoon fat off top of pan juices, returning 1 tablespoon fat to roasting pan. Reserve juices. Melt fat in same roasting pan over medium-high heat. Add shallots and sauté until tender, scraping up any browned bits from bottom of pan, about 2 minutes. Remove pan from heat. Add canned beef broth, then Cognac. Return pan to heat and boil until liquid is reduced to 2 cups, about 15 minutes. Add pan juices and remaining 1 teaspoon crushed peppercorns. Transfer pan juices to bowl. Carve roast and serve with juices and any Wild Thymes Chutney. Indian Shrimp Salad Serves 4 3/4 lb. shrimp, cooked, peeled and de-veined 1/2 cup celery, cut on a bias 1/2 cup yellow and red bell peppers, diced 6 tablespoons mayonnaise 1 tablespoon Wild Thymes Indian Dipping Sauce Romaine lettuce Mix mayonnaise and dipping sauce in a bowl and set a side. In another bowl add the shrimp, yellow and red bell pepper and celery. Add the mayonnaise mixture and toss until evenly coated.


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MAIN COURSES

Roast Goose with Plums, Chestnuts and Cognac Serves 8 1 jar Wild Thymes Onion Jalapeno Chutney 3 cups beef stock or canned beef broth 1 3/4 cups dry red wine 1 1/4 cups prune juice 1 12- to 13-pound goose (duck, chicken or turkey can be substituted) 1 orange, quartered 1 tablespoon salt 1 tablespoon ground pepper 1 large onion, cut into 8 pieces 4 bay leaves 6 tablespoons Cognac or other brandy 1 tablespoon butter, room temperature 1 tablespoon all purpose flour 1 7 2/5-ounce jar steamed or roasted chestnuts Chopped fresh parsley Combine chutney, stock, 1 1/2 cups wine and 1 cup prune juice in heavy medium saucepan. Simmer 10 minutes. Remove mixture from heat and set aside. Preheat oven to 375°F. Pat goose dry. Pull out fat from cavity. Rub inside and out with cut side of orange. Combine salt and pepper and rub inside and outside goose. Place orange, onion, bay leaves and 12 drained prunes in goose cavity. Tie legs together. Place goose on rack in roasting pan. Pierce all over with small metal skewer or toothpick. Roast goose 15 minutes. Reduce temperature to 350°F and roast 30 minutes longer. Remove fat from roasting pan. Combine remaining 1/4 cup wine and 1/4 cup prune juice and brush some over goose. Continue roasting goose until juices run clear when pierced in thickest part of thigh, basting goose with wine mixture and removing fat from pan occasionally, about 2 hours. Transfer goose to platter and tent with foil. Let stand 20 minutes. Degrease roasting juices. Add 1/2 cup of reserved chutney/liquid mixture to roasting pan and bring to boil, scraping up any browned bits. Transfer to heavy medium saucepan. Add Cognac, remaining poaching liquid and degreased roasting juices. Boil until flavors are intense, about 15 minutes. Knead butter and flour together. Whisk into sauce in small bits and simmer until thick, about 8 minutes. Add chestnuts and heat through. Sprinkle with parsley. Carve goose into thin slices. Spoon sauce with chestnuts and prunes over it and serve.


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MAIN COURSES

Bengali Tomato Stuffed Lamb Roast Serves 6 4 lb. boneless leg of lamb 1 jar Wild Thymes Bengali Tomato or Onion Jalapeno Chutney 2 cloves of garlic, sliced 1/4 cup beef broth 1/4 cup red wine (optional) Salt & pepper to taste Pre-heat oven to 350 F. Cut slits in meat & insert cloves of garlic. Stuff ¾ of the chutney into pocket of roast. Tie shut with string. Rub roast with salt & pepper. Roast for 1 hour and 20 minutes for medium rare or until desired doneness. Remove from oven and place on cutting board. Combine broth and wine and add to roasting pan. Simmer on top of stove for 10 minutes until liquid begins to thicken. Add remaining chutney and simmer 3 more minutes. Slice lamb and drizzle with sauce. Thai Chili Baked Ham Serves 6 1 smoked ham (6-8 lbs.), rump or shank half 1 cup Wild Thymes Thai Chili Dipping Sauce ¼ teaspoon ground cloves 2 tablespoons dark rum (optional) Pre-heat oven to 325 F. Place ham, fat side up, in roasting pan. Pour 1 inch of water into roasting pan. Roast for 1½ hours. While ham is cooking, mix Wild Thymes Thai Chili Dipping Sauce, cloves and rum together and set aside. Remove roasting pan from oven and generously brush the mustard mixture over the ham. Put ham back in oven and continue to brush more Thai Chili glaze over ham every 10 minutes for about another 30-40 minutes. Curried Lamb Chops with Mango Chutney Serves 6 6 lamb chops 1 jar Wild Thymes Indian Dipping Sauce 1 jar Wild Thymes Mango Papaya or Bengali Tomato Chutney Marinate lamb chops in dipping sauce at least 4 hours or refrigerate overnight. Grill or broil lamb chops about 5 minutes per side or until cooked to desired doneness. Serve with mango chutney.


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MAIN COURSES Moroccan Lentil Chili Serves 6 1 medium onion, chopped 1 red bell pepper, chopped 1 fresh jalapeno, seeded and finely chopped 1 celery rib, chopped 1 carrot, chopped 3 garlic cloves, minced 2 teaspoons kosher salt ¼ teaspoon black pepper 4 tablespoons olive oil 1 lb. ground lamb (optional – if you decide not to add it, reduce broth to 2 quarts) 2 tablespoons brown sugar 2 tablespoons chili powder 1 tablespoon paprika 2 teaspoons ground cumin ½ teaspoon cayenne, or to taste 2 teaspoons dried oregano 1 teaspoon dried thyme 1 teaspoon dry mustard 2 cups lentils, rinsed and drained 1 Turkish or California bay leaf 2 ½ quarts chicken broth 1 cup Wild Thymes Moroccan Dipping Sauce ½ cup crème fraiche, sour cream or plain yogurt Cook union, bell pepper, jalapeno, celery, carrot, garlic, salt and pepper in oil in a 5-6 quart heavy pot over moderate heat, stirring occasionally, until softened. Add ground lamb and cook until no longer pink. Drain if lamb is fatty. Meanwhile, stir together brown sugar, spices, oregano, thymes and mustard, then add to vegetable/lamb mixture and cook about 4 minutes until fragrant. Add lentils, bay leaf and broth and simmer, uncovered, stirring occasionally, until lentils are very soft (about an hour). When finished, discard bay leaf. To serve, put a dollop of crème fraiche, sour cream or plain yogurt and a dollop of Moroccan Spicy Pepper Dipping Sauce on top of the soup.


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MAIN COURSES

Chutney Stuffed Pork Loin Serves 8 1 1/2 cup Wild Thymes Onion Jalapeno, Bengali Tomato or Mango Papaya Chutney 1 teaspoons salt, divided 2 (1-ounce) slices French bread 1 teaspoon chopped fresh thyme 1/4 teaspoon freshly ground black pepper 2 garlic cloves, minced 1 (2 1/2-pound) boneless center-cut pork loin roast, trimmed 2 tablespoons Dijon mustard Cooking spray Parsley sprigs (optional) Preheat oven to 400°. Combine 3/4 teaspoon salt, French bread, and next 3 ingredients (through garlic) in a food processor; process until fine crumbs form. Cut pork in half lengthwise, cutting to, but not through, other side; open halves, laying the pork flat. Starting from center, cut each half lengthwise, cutting to, but not through, other side; open halves, laying pork flat. Cover with plastic wrap; pound to an even thickness. Discard plastic wrap. Spread chutney over pork, leaving a 1/2-inch border. Roll up pork, jelly-roll fashion, starting with one long side. Secure with wooden picks. Sprinkle outside of pork evenly with remaining 1/4 teaspoon salt; brush evenly with mustard. Sprinkle breadcrumb mixture over pork; press gently to adhere. Place pork on a broiler pan coated with cooking spray. Bake at 400° for 55 minutes or until a meat thermometer inserted in the thickest part registers 155°. Let pork stand 10 minutes. Remove wooden picks. Cut into 16 (1/2-inch-thick) slices. Garnish with parsley sprigs, if desired. Thai Noodle and Salmon Soup Serves 4 4 tbsp Thai red curry paste 1 ½ cups coconut milk 2 ½ cups chicken stock 2 skinless salmon fillets ½ lb rice noodles 2 tbsp fish sauce 2 limes, juiced 4 scallions, finely julienned ½ red bell pepper, finely julienned 2 tbsp Wild Thymes Thai Chili Roasted Garlic Dipping Sauce A few cilantro leaves, to serve (optional) Heat a wide non-stick pan and cook the curry paste for a couple of minutes until fragrant. Add the coconut milk and stock and bring to a simmer. Simmer for 5 minutes then turn down the heat to low and add the salmon. Poach for 4-5 minutes until just cooked. Cook the noodles according to package instructions, drain and divide between four soup bowls. Place a salmon fillet on top of each stack of noodles. Add the fish sauce and lime juice to the soup and pour over the noodles. Top with scallion, Thai Chili Dipping Sauce and cilantro.


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MAIN COURSES

Shrimp Sate Serves 4 2 lbs large shrimp Wooden skewers, soaked in water for 30 minutes 1 jar Wild Thymes Indian, Thai Chili or Moroccan Dipping Sauce Thread shrimp on skewers. Grill or broil until cooked through. Serve with sauce. Curried Chicken and Mango Salad Serves 4 1/3 cup mayonnaise ¼ cup plain yogurt 1 tablespoon curry powder 3 cups diced cooked chicken (or turkey) 1 cup Wild Thymes Mango Papaya Chutney Salad greens Combine all ingredients and mix well. Serve over a bed of greens


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SIDES

Indian Roasted Potatoes Serves 4-6 2 lbs. new potatoes, cut into quarters 6 tablespoons olive oil 2 tablespoons Wild Thymes Dipping Sauce (Moroccan Dipping Sauce can be substituted) Salt & pepper to taste Pre-heat oven to 350 F. Whisk olive oil and dipping sauce together and add potatoes. Toss until potatoes are evenly covered with mixture. Roast (turning every ½ hour) until potatoes are browned and crispy on the outside and fork tender.

Chutney Stuffing Makes 12 cups 12 tablespoons unsalted butter 4 onions, diced 14 celery stalks, diced 12 fresh sage leaves, chopped 6 cups chicken stock 2 loaves stale white bread, cut into cubes 2 teaspoons salt 4 teaspoons fresh ground black pepper 3 cups Italian parsley (flat leaf), chopped 1 jar any Wild Thymes Chutney Melt butter in large skillet. Add onions & celery and cook over medium heat until onions are soft (about 10 minutes). Add sage and cook another 3 minutes. Add ½ cup stock and cook for about 5 minutes until stock is reduced by half. Transfer to a large bowl, add remaining ingredients (including remaining stock) and mix until combined. Use to stuff chicken, turkey or even a veal roast. Roasted Asparagus Spears Serves 4 25-30 asparagus spears ¼ cup Wild Thymes Moroccan or Indian Dipping Sauce Preheat oven to 350 F. Place asparagus on a roasting pan and drizzle with dipping sauce. Roast until asparagus is fork tender.


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SIDES

Roasted Vegetable Couscous Serves 4-6 1 small eggplant 2 medium zucchini 3 carrots, chopped 3 parsnips, chopped 1 small red pepper, de-seeded and cut into 1 inch cubes 1 small bulb fennel, chopped 1 large onion, sliced and cut into 1 inch cubes 2 cloves garlic, crushed 2 tablespoons fresh basil leaves, torn so that they stay quite visible 3 tablespoons extra virgin olive oil salt and freshly milled black pepper One 11 oz box plain or whole wheat couscous 2 cups vegetable or chicken broth 2 tablespoons olive oil ½ teaspoon salt (optional) Serve with Wild Thymes Moroccan or Indian Dipping Sauce as an accompaniment Preheat the oven to 375°F. Arrange all the vegetables in the roasting pan, sprinkle with the crushed garlic, basil and olive oil, toss everything around in the oil to get a good coating and season with salt and pepper. Place the roasting pan on the middle shelf of the oven for about 45 minutes - 1 hour or until the vegetables are cooked and starting to brown at the edges. When the vegetables are done, remove them from the oven. When you're ready to assemble the couscous, place the couscous in a large, heatproof bowl, then pour the boiling chicken or vegetable stock over it, cover it with plastic wrap and leave it for 5 minutes, by which time it will have absorbed all the stock and softened. When couscous is ready, remove plastic wrap and spoon all the vegetables over the couscous. Toss well and serve with an accompaniment of Wild Thymes Moroccan Spicy Pepper Dipping Sauce. Moroccan Mashed Potatoes Serves 6-8 4 lbs Yukon Gold potatoes (preferably large) 3 teaspoons salt 2/3 cup whole milk or half & half 1 stick unsalted butter 1 tablespoon Wild Thymes Moroccan Dipping Sauce

Peel potatoes and cut into 1-inch cubes. Transfer to a large heavy saucepan and cover with cold water, add salt to the water, then bring to a boil. Reduce heat and simmer, partially covered, until potatoes are tender, 15-20 minutes.

Drain potatoes in a colander, then return to pan and cook over moderate heat, shaking pan occasionally, until dry, 1 to 2 minutes. Transfer potatoes to a bowl and keep hot, covered. Heat milk, butter and dipping sauce, in saucepan over moderate heat until butter is melted.

Mash potatoes very well and combine with hot milk mixture. Mix well and serve.


in the kitchen · chutney stuffed pork loin thai noodle and salmon soup shrimp sate sides indian...

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