Ingredients:

• Olive oil or grape seed oil for sauteing vegetables
• 1 large purple/red onion, chopped
• 2 ears fresh corn
• 1 cup fresh spinach leaves
• 1 pound sweet Italian turkey sausage
• 2 small eggplants or 1 large, cut up
• 1 pint small patty pan squash or zucchini, ends cut off, cut in quarters
• 8 ounces sliced mushrooms
• 1 large tomato, diced
• 1/2 cup crumbled feta cheese
• 1 cup fresh basil leaves snipped into strips
• 1 cup chicken broth

Vegetable Stew Recipe Directions:

1. Heat 1 – 2 tablespoons oil in large skillet and saute onion.
2. Spread onions at bottom of large casserole or 2 medium baking dishes.
3. Cut kernels off cobs and sprinkle on top of onions.
4. Sprinkle fresh spinach leaves on top of onion.
5. Crumble and saute turkey sausage in skillet.  When lightly browned spread it in the casserole.
6. Heat additional 4 tablespoons of oil and saute eggplant until lightly browned.  Layer eggplant into casserole.
   OR, Toss chunks of eggplant and mushrooms in 4 Tablespoons oil.  Place onto baking sheet and roast in 450 degree oven about 18 minutes.  Use spatula to remove and spread in the casserole.
7. Add 2 tablespoons of oil and saute mushrooms.  Layer them into casserole.
8. Sprinkle diced tomato, feta cheese and basil on top.
9. Pour over broth, cover, and bake for 45 minutes at 350 degrees.
10. Remove foil and serve with crusty Italian bread!

• 2 tablespoons oil
• 1 medium onion, chopped fine
• 1 3/4 pound ground fresh lamb
• 1 teaspoon garlic, minced
• 1 1/2 cups chicken broth/stock
• 3/4 cup long grain white rice
• 1 1/2 teaspoons dried mint
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons ground allspice
• 1 1/2 teaspoons salt
• 3/4 cup pine nuts
• 3/4 cup currants
• 1 egg lightly beaten
• 11 by 7 by 1 1/2 inch pan
• Single pie crust or frozen puffed pastry

Lamb Pie with Filo Crust Recipe Directions:

1. Heat oil in large skillet, sauté onion until softened.
2. Add the lamb and cook until brown.
3. Add stock, rice, herbs and spices.  Cover and simmer for 20 minutes.
4. Remove from heat and blend in egg, currants and pine nuts.  Allow the filling to cool.
5. Spoon filling into pan. Top with pie crust or puffed pastry, crimping the edges to fit the pan.
6. Bake in preheated 350 degree oven for 45 minutes until pastry puffs and is golden.

If the puff pastry looks like too much work, use a pie crust on top only.

Ingredients:

• 1/2 cup olive oil
• 1 medium to large eggplant, cut up into 1 inch chunks
• 1 purple onion, sliced into semi circles
• 1 red pepper, cut up into 1-inch pieces
• 1 yellow pepper, cut up into 1-inch pieces
• 2 medium zucchini, diced
• 1 pound to 20 ounces turkey Italian sausage
• 1 14-ounce can tomato pieces
• 1 box frozen spinach
• 1 pound small white potatoes, cut up into 1-inch pieces
• 8 ounces mushrooms, cut into quarters (Optional)

Topping Options:  Grated Parmesan cheese and/or crumbled feta cheese

Sausage Ratatouille Casserole Recipe Directions:

1. Place eggplant chunks in a medium bowl.  Toss with 1/4 cup of the olive oil.  Spread on a baking sheet in a 400 degree oven for 25 minutes.  With a metal spatula turn over all pieces midway in the cooking.
2. While eggplant bakes, place 2 tablespoons olive oil and onion slices in heavy casserole or 4-quart cook pot.  Saute onion about five minutes, add peppers, toss and cook five more minutes.  Add zucchini, toss and cook 5 minutes.
3. Heat 2 tablespoons oil in a skillet and push turkey sausage out of casings, crumble and brown about 10 minutes.  Add mushroom pieces, if desired, and cook five minutes longer.
4. Combine eggplant and sausage with the peppers and onion.  Stir well.
5. Add tomatoes, and spinach and/or potatoes, if desired.  Stir well and simmer on low 30 to 45 minutes.
6. Serve with cheese on top and crusty cracked wheat bread.

We like to make plenty of this satisfying dish and refrigerate leftovers. Step one is already done for a great soup.  The next day reheat in medium saucepan adding chicken broth as needed for liquid and add any other left over vegetables in the refrigerator such as green beans or cauliflower to make this two step soup.  Serve again with grated cheese and crusty bread.

Ingredients:

• 1 tablespoon oil
• 3-4 cups roasted turkey, cubed
• 3/4 cup water
• 1 package Frontier Soups Taco Dip Mix
• 1 10-oz can Rotel tomatoes with green chilies
• 8 oz. shredded cheddar or cheddar/jack cheese
• 1 avocado, diced
• 2 bunches green onions, sliced
• Juice of 1 lime
• 2 Tbsp good olive oil
• 3 cups shredded lettuce
• Taco shells

Recipe Directions:

1. Heat oil in saucepan.
2. Add turkey and taco dip mix, toss lightly.
3. Add water and tomatoes and bring to a simmer.
4. Cook 10 minutes on medium heat until excess liquid simmers away.
5. Remove from heat and cool.
6. Gently stir in cheese, avocado, green onions, and oil, and squeeze lime juice over all.
7. Serve on bed of shredded lettuce on taco shells for a tasty turkey dinner.

Ingredients:

• Pork tenderloins (Each tenderloin serve 3-4 people)
• 1/3 cup soy sauce
• 1/3 cup freshly squeezed lime juice
• 1/3 cup tomato juice
• 1 packet Frontier Soups’ Party Starter Marinade mix

Recipe Directions:

1. Follow directions on the packet and marinate meat all day in the refrigerator.
2. Preheat grill on HHH.  Turn grill to MOM.
3. Remove tenderloins from marinade and place across the grid of the grilling rack.  Close grill and allow to cook 20 minutes.
4. Test for doneness, remove from grill, allow to rest 5 minutes, slice and serve.
5. While the meat is on the grill,  pour the marinade into a small saucepan and simmer about 10 minutes.
6. Serve meat with a spoonful of sauce on top.

Ingredients:

• 1 medium onion, chopped
• 1 package New Mexico Mesa Spicy Fiesta Soup
• 2 teaspoons ground cumin (or substitute curry powder)
• 4 cups chicken broth
• 4 Italian tomatoes, diced (or 1 14-ounce can diced, undrained)
• 1 apple, cored and cut into 1/2 inch pieces
• 3/4 cup couscous
• 1 package precooked chicken sausage, chicken with apple or
  other variety, sliced into rounds, will provide a light meaty version. (optional)

Preparation:

1. Prepare the chickpeas from the New Mexico soup mix by soaking all day at room temperature.
2. In fresh water bring to a boil, reduce heat and simmer covered, for one hour. (May substitute 1 can garbanzo beans (chickpeas), for a short cut.) Use two cups of prepared beans in this recipe and save the rest, about 3 cups, for other use. (Try your favorite Italian dressing on chickpeas mixed with sliced celery, diced tomatoes, feta cheese, and avocado for a quick nutritious salad.)

Recipe Directions:

1. Saute onion in 1/4 cup of the chicken broth over medium low heat until the onion is soft. Add the contents of the New Mexico soup mix seasoning packet and cumin, and stir 30 seconds.
2. Add all remaining ingredients except the couscous, and bring to a boil, reduce heat and simmer covered, 15 minutes.
3. Add couscous and mix well. Cover and remove from heat. Allow to to stand five minutes until all liquid has been absorbed. Fluff with a fork and serve.

• 12 ounces to 1 pound bowtie pasta
• 1 cup light cream
• 1/4 cup butter
• 1 packet Lemony Dill Dip Mix
• 1 box frozen petite peas
• Kernels from 3 ears fresh corn (or box frozen corn microwaved about 2 minutes)
• 1 pound peeled and de-veined shrimp (optional, could leave out and serve the pasta dish with Marinated Flank Steak, see Party Starter Marinade Mix.)

Recipe Directions:

1. In small saucepan melt butter, add the cream and contents of the Lemony Dill Dip Mix.
2. Turn heat to low and let cook gently while preparing pasta.
3. Cook pasta according to directions on the box.
4. Add the shrimp for last two minutes of cooking time.
5. Drain pasta and shrimp into colander, put back into cook pot, add the frozen peas and fresh corn.
6. Toss gently with the cream sauce and serve.

Ingredients:

• 4 cups shredded leftover turkey meat or 4 cups (about 4 chicken breast halves) Simmer 15 minutes in water, cool, and cut up.
• 1/2 pound penne, rigatoni, corkscrew or other small pasta
• 1 pound mushrooms sliced
• 2 tablespoons butter with 1 tablespoon oil
• 1/2 cup blanched, slivered almonds

Sauce Ingredients:

• 4 tablespoons butter
• 3 tablespoons flour
• 3 cups chicken broth
• Seasoning options: 1 tablespoon Chipotle Dip Mix* Or 1 tablespoon Lemony Dill Dip Mix* Or Plenty of freshly ground black pepper
• 1 1/2 Cups heated whipping cream
• 1/4 Cup dry white wine

Sauce Directions:

1. Make sauce by melting butter in 2 or 3 quart saucepan.
2. Stir in flour.
3. Add broth slowly until it slightly thickens.
4. Remove from heat and add warmed cream, wine and Chipotle seasoning, Dill seasoning or pepper.
5. Optional topping: Mix 2 tablespoons of butter, 1/2 cup bread crumbs and 1 tablespoon of Chipotle or Lemony Dill Dip mix until crumbly.

Recipe Directions:

1. Shred meat
2. Cook pasta in boiling salted water about 8 minutes
3. Saute mushrooms in 2 tablespoon butter and 1 tablespoon oil about 10 minutes
4. Make sauce as directed above
5. Make topping

Cooking Directions:

1. Preheat oven to 375 degrees.
2. Mix together in the casserole the chicken, pasta, and sauce.
3. Spread the topping over the dish. Sprinkle almonds over all.
4. Bake 30 minutes, until lightly browned on top and serve. Or, may be made ahead, refrigerated, and placed in oven for 35-40 minutes.

*All our dip mixes are delicious blends for use in seasoning all your cooking. Mix them lightly in their little bags or a small bowl and save the remainder for other use.

• 1 12-ounce package Frontier Soups’ Flageolet Beans
• 2 tablespoons olive oil
• 6 ounces pancetta (Italian Bacon), chopped
• 1 leek (white part only), cut into 1/2 inch cubes
• 1 small onion, chopped
• 2 celery stalks, chopped
• 2 carrots, peeled and chopped
• 1 small fennel bulb, chopped
• 1 bay leaf
• 1 teaspoon garlic, minced
• 2 Tablespoons tomato paste
• 3 Tablespoons all purpose flour
• 1 cup dry white wine
• 3 cups chicken broth
• 2 tablespoons chopped fresh parsley
• 1 tablespoon minced lemon zest
• Optional: 2 Tablespoons fresh rosemary minced

Preparing the Beans:

Place beans in medium bowl, cover with water by four inches, allow to soak at room temperature overnight.

French Flageolet Bean Stew Recipe Directions:

1. Heat oil in heavy 4-6 quart ovenproof pot over medium hign heat.
2. Add pancetta and next five ingredients.
3. Cook about 10 minutes until veges begin to brown and soften.
4. Add garlic: stir 1 minute.
5. Add tomato paste, stir 2 minutes.
6. Add flour, stir 1 minute.
7. Add wine and simmer 1 minute.
8. Drain beans. Add beans to pot, stirring to combine.
9. Add broth, cover pot and transfer to oven at 350 degrees.
10. Bake for 2 hours. Test beans for doneness. By pressing a few beans with the back of a spoon against the side of the pot, the beans should be firm and tender but not mushy.
11. Stir stew. Add any or all of the optional seasonings, freshly ground pepper, and salt, if desired.
12. Return to oven for 15 minutes and serve. Or, if making ahead, cover and hold on stovetop for several hours, or refrigerate for longer time period.
13. Place back into oven and reheat 30-45 minutes before serving.

Vegetarian Recipe Variation:

Omit the pancetta, substitute vegetable broth and add all the final seasonings.

Ingredients:

• 1 Pork Tenderloin, about 12 oz.
• Olive oil for grilling
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon rosemary
• 1/2 teaspoon salt.
• 1/4 teaspoon garlic powder
• 1/2 cup apple cider
• 1/4 cup honey
• 2 tablespoons apple cider vinegar

Recipe Directions:

1. Preheat outdoor grill to 350 degrees
2. Mix pepper, salt, garlic thyme and rosemary. Rub all over tenderloin.
3. Brush olive oil onto grill. Place meat on grill, cover and roast tenderloin for 10 minutes.
4. Meanwhile, mix apple cider, honey and vinegar .
5. Drizzle half the mixture over the meat, turn tenderloin and grill for an additional 10 minutes .
6. Baste with additional mixture until internal temperature reaches 155 degrees. Remove from grill.
7. Let rest 10 minutes before slicing into 2-inch serving pieces.