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Here are some BONUS RECIPES and SPECIAL DISCOUNT CODES (below) featuring our delicious locally crafted foods from this quarter’s subscription You Betcha! Box. Our way of saying “thank you” for your support of our Minnesota small artisans! 

Summer 2019

Recipes by

Award-Winning Chef, Beth Dooley

ANCIENT INDIAN SPICES-CHAAT MASALA MAYONNAISE

Recipe by Chef, Beth Dooley
Makes about 1 C.

 1 C good quality mayonnaise

 1 -1/2 tsp. Chaat Masala or more to taste

 ½ tsp. fresh lime juice or more to taste

Mix together all of the ingredients and store in a covered container in the refrigerator. Toss with pasta or leftover grilled chicken for a picnic salad, spread it on a turkey sandwich, or set it out with chips or veggies for a terrific dip.

 

FREAK FLAG FOODS ZESTY GREEN HERBED CHEVRE SPREAD

Recipe by Chef, Beth Dooley
Makes about ½ C. 

 ½ C fresh chevre or cream cheese

 ¼ C Freak Flag Foods Zesty Green Herbed Sauce

 2 tsp. fresh lemon juice, to taste

In a medium bowl, work together the chevre or cream cheese with the sauce and stir in the lemon juice to taste. Delicious with crackers on the cheese board or tossed into rice or pasta.

 

GRANDMA’S GOURMET RASPBERRY RHUBARB RASPBERRY JAM VINAIGRETTE

Recipe by Chef, Beth Dooley
Makes 1 C.

¼ C jam
¼ C champagne vinaigrette
½ C hazelnut oil1
1 tsp. chopped thyme
Salt and freshly ground black pepper to taste

Whisk together all of the ingredients and season to taste with salt and pepper. Terrific on kale or spinach salad with toasted hazelnuts, drizzled over grilled chicken or pork.

 

GREEN BEANS WITH K-MAMA GLAZE

Recipe by Chef, Beth Dooley

Serves 4 to 6

 2 T. K-Mama Sauce

 1 T. rice vinegar

 1 T. honey

 1 T. toasted sesame oil

 1 pound green beans, blanched*

 2 tsp.s toasted sesame seeds

 

*To blanch green beans: Remove the tails. Fill skillet with water and bring to boil. Add green beans and cook until just tender and bright green, about 3 minutes. Drain.

In medium skillet, whisk together K-Mama sauce, rice vinegar, honey, and sesame oil and warm over medium heat. Soon as it simmers, toss in the green beans and toss to coat. Serve sprinkled with the sesame seeds as a first course or side dish.

 

RED LAKE NATION FOODS WILD RICE SALAD

Recipe by Chef, Beth Dooley
Serves 6 to 8. Great for a party! Can make up to 2 days ahead.

 6 oz bag Red Lake Nation Foods Wild Rice

 1/2 C fresh cranberries

 1/4 C apple cider vinegar

 1 clove chopped garlic

 1 T. Dijon mustard

 1/3 C maple syrup

 1/2 C walnut or vegetable oil

 2 to 3 T. cranberry or orange juice, as needed

 1 small red bell pepper, diced

 1/4 C toasted pecans

 1/4 C dried cranberries

 1/4 C diced scallions, white and 1-inch of the green parts

 Chopped parsley for garnish

 Add cooked diced chicken or ham for a satisfying entrée.

1) Cook rice according to package directions. Be sure it doesn’t become too mushy. Drain rice and fluff with a fork. Set aside.

2) In small pot, cook fresh cranberries with just enough water to cover. Bring to a boil over high heat, reduce heat and simmer until cranberries begin to pop, about 5 min.. Drain, set aside.

3) Whisk together vinegar, garlic, mustard and maple syrup. Whisk in oil in a slow, steady stream. If emulsion is too thick, slowly add a little cranberry or apple juice.

4) Mix cooked rice, cooked cranberries, red pepper, pecans, dried cranberries, and scallions into a bowl. Toss with just enough dressing to lightly coat. Season with salt and pepper and garnish with chopped parsley. Save extra dressing for other uses.

 

 

TRAIL CREEK PERU COFFEE STEAK RUB 

Recipe by Chef, Beth Dooley
Makes about ¼ C rub (enough for 2 steaks)

 1 T. finely ground Trail Creek coffee

 1-1/2 tsp. coarse salt

 1 tsp. brown sugar

 ¼ tsp. freshly ground black pepper

Generous pinch cayenne pepper

Be sure to grind the coffee very fine. Mix together the ingredients and rub over the steaks. Allow the steaks to rest with rub applied about 15 minutes before grilling or pan frying.

 

TRIPLE CROWN BBQ BAKED BEANS

Recipe by Chef, Beth Dooley
Serves 4 to 6. This comes together in a jiffy! Pile onto grilled brats, hot dogs and burgers.

 2 T. vegetable oil

 1 small sweet onion, chopped

 1 15-ounce can navy beans, drained

 ½ C. Triple Crown BBQ Sauce

In a medium deep saucepan, heat the oil over medium heat and sauté the onions until tender, about 5 minutes. Stir in the remaining ingredients and bring to a simmer. Serve warm.

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COUPON CODES & SPECIAL OFFERS
from our featured You Betcha! Box Makers

 

Minnesota Maker

Special You Betcha! Offer

Use Coupon Code:

Ancient Indian Spices

$5.00 off anything on our website until October 15, 2019 

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Trail Creek Coffee

$2 off our 12 oz bags of coffee

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Red Lake Nation Foods

RLNF15 for 15% of our products 

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