Easy recipes from Greenline Foods of Bowling Green, Ohio

http://www.greenlinebeans.com/

Marinated Beef Tenderloin w/ Grilled Yukon Gold Potates, Carmelized Onions & GL Fresh Trimmed Green Beans

5-6 lb. beef tenderloin, cleaned
Marinade Ingredients
1/4 c. soy sauce
1/4 c. cognac
1/2 c. red wine
1 T. chopped garlic
1 T. fresh rosemary

Mix ingredients in bowl and marinate tenderloin for at least 6 hours.
Remove from marinade and grill meat to desired doneness. Slice and serve with
crumbled gorgonzola cheese and walnuts.

Grilled Yukon Gold Potatoes
Wash and slice potatoes 1/2-inch thick. Grill until done and top with fresh chives.

Carmelized Onions
2 large onions, peeled and thinly slivered
1 t. salt
1/2 t. black pepper
1 T. chopped fresh rosemary
3/4 c. brown sugar
1/4 c. sweet marsala
1/4 c. balsamic vinegar

Place slivered onions and rosemary in a sauté pan over medium high heat. Cook onions until they begin to brown evenly - they should be very brown when this step is completed. Add marsala, balsamic vinegar, salt and pepper to the pan and reduce by half. Add brown sugar and cook on high, stirring constantly until the onion mixture is almost thoroughly reduced.

GreenLine Fresh Trimmed Green Beans

Blanch and gently sauté the beans.

Moroccan Rack of Lamb with Raspberry Mint Vinaigrette and GreenLine Green Beans

4 racks of lamb, split

Morroccan Marinade
1/2 c. honey
1/2 c. orange juice
1/4 c. lemon juice
1/4 c. lime juice
1 t. crushed red pepper
2 t. cinnamon
1 t. ground cloves
1 t. ground ginger
1 T. dried mint
1/2 t. cayenne pepper

Combine above ingredients and pour over lamb racks to marinate at least 4 hours.

Vinaigrette
1/2 c. raspberry vinegar
1 c. fresh mint leaves
1 c. honey

Bring vinegar to a boil, turn off heat, and add fresh mint. Steep for an hour. Add honey and slowly cook for 1/2 hour. Strain.

GreenLine Green Beans
Sauté GreenLine green beans and add small amount of lamb marinade with salt and pepper to taste.

Nouvelle GreenLine Green Beans Stir Fry with Salmon Filets

1 lb. GreenLine fresh trimmed green beans
2 t. garlic
2 t. fresh ginger, chopped fine
2 t. sesame oil
2 t. olive oil
2 t. sesame seeds
1 T. soy sauce
1 T. dry sherry
2 t. Chinese chili paste
1 quarter bunch cilantro, chopped
Juice of one lime

Blanch beans in boiling water. Place sesame oil, olive oil, soy sauce, dry sherry and Chinese chili paste in a wok. Add blanched beans and sauté on high until slightly tender. Then add sesame seeds, ginger, garlic, cilantro and lime juice. Cook for another 2 minutes.

Marinated Salmon Ingredients
2T. soy sauce
2 T. brown sugar
1T. dry sherry
2T. fresh ginger, grated

Mix ingredients in bowl and marinate salmon no longer than 6 hours.

To cook: Grill or pan sear for about 3 minutes a side.

Roast Pork with Red Cabbage & GreenLine Green Beans with Caraway

1 5-pound Canadian back pork loin, trimmed
2 t. chopped garlic
2 T. Dijon mustard
1/4 c. seasoned flour
1/4 c. fresh thyme leaves

Preheat oven to 500°. Rub the roast with chopped garlic and Dijon mustard. Dredge with seasoned flour. Press thyme leaves on top. Place the roast in a shallow roasting pan, fat side up. Reduce heat immediately to 325°. Roast, uncovered, for 25 minutes per pound (approximately 1 hour, 40 minutes).

Sweet & Sour Red Cabbage & Apples
1 medium sized head of red cabbage, shredded
2 tart apples, peeled & thinly sliced
1 large onion, peeled & thinly sliced
2 T. butter
1/4 c. red wine vinegar
1/2 c. apple cider
1 T. sugar
1 t. salt
1 t. black pepper

Melt butter in a large sauté pan. Add cabbage and onions and cook on medium heat for 10 minutes. Add red wine vinegar, apple cider, sugar, salt and pepper. Cover and simmer for 30 to 45 minutes.

GreenLine Green Beans with Bacon & Caraway
1 1/2 pounds GreenLine green beans, blanched
2 strips bacon, diced, sautéed & drained
1/2 t. caraway seeds
salt & pepper to taste

Sauté the blanched GreenLine green beans and caraway seeds gently in the pan used to cook the bacon. Season to taste with salt and pepper.

Tomato & Herbed Chevre Salad with Shrimp and GL Fresh Trimmed Green Beans

1/2 lb. GreenLine fresh trimmed green beans, blanched and chilled
12 grilled or boiled shrimp, tails left on
2 large tomatoes, halved and cored
6 oz. chevre, shaped into 4 rounds
1/4 c. mixed chopped basil, tarragon and chives
8 small redskin potatoes, boiled and cooled
Mixed salad greens
Fresh basil leaves
Capers

Roll chevre rounds in mixed chopped herbs and place on tomato halves. Arrange greens, tomatoes, potatoes, shrimp and beans on 4 chilled plates.

Mustard Vinaigrette Ingredients
1/4 c. red wine
2 t. fresh lemon juice
1 t. salt
1/2 t. ground pepper
1 T. Dijon mustard
1/2 c. extra virgin olive oil
1/2 c. olive oil

Combine ingredients well, then drizzle vinaigrette on tomatoes, greens, shrimp and beans. Garnish with basil leaves and capers.