Recipes Archives - Shawano Stock Market

715-201-1111

Recipe: Sicilian Lemon Orzo Salad

Sicilian Lemon Orzo Salad

Summer cookouts are upon us – bring this EASY and YUMMY pasta salad as your next dish to pass! This refreshing side is BURSTING with bright and fresh flavors. Add cooked salmon or chicken to make it a full meal!

Ingredients

  • 2 cups dry orzo pasta
  • 2 cups cherry tomatoes, halved
  • 1/2 cup red onion, finely chopped
  • 2 cups crumbled feta cheese
  • 1/2 cup fresh parsley, chopped
  • 2 Tbsp fresh dill, chopped
  • 2 cups arugula
  • 1/2 cup Milanese Gremolata Extra Virgin Olive Oil
  • 1/2 cup Sicilian Lemon White Balsamic
  • 1 lemon, juiced
  • Jacobsen’s Himalayan Sea Salt, to taste
  • Jacobsen’s freshly ground black pepper, to taste

    Directions

    To cook the orzo, bring a pot of salted water to a boil, add a little Milanese Gremolata Extra Virgin Olive Oil to the water to help the orzo from sticking to each other. Cook orzo according to package directions until al dente; drain and rinse under cold water to cool.

    To assemble the salad, combine cooled orzo, tomatoes, cucumber, onion, feta, arugula, dill, and parsley in a large bowl. Drizzle with Milanese Gremolata Extra Virgin Olive Oil, Sicilian Lemon White Balsamic, and the juice of one lemon; toss until combined. Season with Jacobsen’s Himalayan Sea Salt and freshly ground black pepper to taste.

    Serve immediately or for best flavor, refrigerate for about 30 minutes to allow the flavors to all meld together. Toss again before serving!

    Enjoy!

    Recipe: Bacon Bleu Steak Kabobs

    Bacon Bleu Steak Kabobs

    It’s grilling season folks and this DELICIOUS steak kabob recipe will be a NEW FAVORITE this summer! Featuring one of our NEW PS Seasoning burger blends – the Bacon Bleu! YUM!

    Ingredients

    • 1/4 cup Garlic Extra Virgin Olive Oil
    • 1/4 cup Black Mission Fig Dark Balsamic (plus a little more for finishing)
    • 2 Tbsp PS Seasoning Bacon Bleu Burger Blend seasoning
    • 8 wooden skewers (I used metal)
    • 2 lbs sirloin steak, cut into 1.5 inch cubes
    • 12oz package of Nueske’s Applewood Smoked Bacon, strips cut in half
    • 16oz Baby Bella mushrooms (halved if they are large)
    • 1.5 lbs yellow baby potatoes
    • 1 red onion, cut into 1.5 inch chunks
    • Freshly chopped parsley, for garnishing
    • Blue cheese crumbles, for garnishing

      Directions

      To marinade the steak, place steak cubes with Garlic Extra Virgin Olive Oil, Black Mission Fig Balsamic, and 2 Tbsp PS Seasoning Bacon Bleu Burger Blend seasoning in a zip lock bag; marinade in the fridge for 3 hours.

      When ready to assemble your kabobs, preheat your grill. Then start by wrapping each cube of marinated steak with a half strip of bacon. To assemble the kabobs: alternate a bacon wrapped steak cube, a Baby Bella mushroom, a yellow baby potato, and a chunk of red onion. Season the assembled kabobs with additional PS Seasoning Bacon Bleu Burger Blend seasoning blend on all sides; grill until you’ve reached your desired doneness. 

      When serving, garnish with freshly chopped parsley, blue cheese crumbles, and an additional drizzle of Black Mission Fig Dark Balsamic.

      Enjoy!

      Recipe: Smoky Brown Sugar Roasted Carrots

      Smoky Brown Sugar Roasted Carrots

      Easter is almost here! The PERFECT side to your Sunday ham! Easy and DELICIOUS! Paired with our Maple Balsamic – SIMPLY AMAZING!

      Ingredients

      • 2 lbs carrots, peeled & sliced in half lengthwise
      • 3 Tbsp maple syrup
      • 2 Tbsp Olive Wood Smoked Extra Virgin Olive Oil
      • 2 Tbsp Urban Accents Smoky Brown Sugar Veggie Roaster
      • 1/2 cup toasted hazelnuts, roughly chopped
      • 3 oz goat cheese, crumbled
      • 1 Tbsp fresh rosemary, finely diced
      • 1 Tbsp fresh thyme
      • 1 Tbsp fresh parsley, roughly chopped
      • 1 Tbsp fresh chives, finely diced
      • Maple Dark Balsamic, for finishing

        Directions

        Preheat the oven to 425F. Peel the carrots (slice the larger ones in half length wise). Place the carrots on a baking sheet lined with parchment paper. Drizzle with the maple syrup, Olive Wood Smoked Extra Virgin Olive Oil and the Urban Accents Smoky Brown Sugar Veggie Roaster seasoning blend. Roast the carrots for about 20 minutes (until they are fork tender).

        Toast the hazelnuts while the carrots roast by placing the hazelnuts in a skillet over medium heat and toasting for about 5-8 minutes (or until fragrant); stirring mostly the whole time. Then transfer the hazelnuts to a baking sheet and using a towel, rub them to remove their outside papery skin.

        When the carrots are finished roasting, immediately top with the crumbled goat cheese cheese, toasted hazelnuts and freshly chopped herbs. Finish by drizzling with Maple Dark Balsamic.

        Enjoy!

        Recipe: Hot Cajun Crab Dip

        Hot Cajun Crab Dip

        We’re celebrating Mardi Gras with this DELICIOUS Cajun crab dip! A YUMMY and easy dip for parties – use crackers, pita bread, or French bread for dipping!

        Ingredients

        • 3 5oz cans lump crab meat
        • 1/2 tsp Stonewall Kitchen Traditional Pub Style Mustard
        • 1 tsp Stock Market Cayenne Chili Pepper Extra Virgin Olive Oil
        • 2 tsp Fitch & Fennel Kick in the Pants seasoning blend
        • 1 tbsp lemon juice
        • 1/2 cup mayo
        • 8oz Pepper Jack cheese, shredded
        • 8oz cream cheese, softened

          Directions

          Preheat oven to 350F.

          In a medium size bowl, mix together the cream cheese, half the shredded cheese, mayo, lemon juice, Fitch & Fennel Kick in the Pants seasoning blend, Stock Market Cayenne Chili Pepper Extra Virgin Olive Oil, and Stonewall Kitchen Traditional Pub Style Mustard. Gently fold in the lump crab meat.

          Spread in a shallow baking dish and top with remaining shredded cheese. Bake for 30 minutes until top is golden and cheese is bubbling.

          Serve with crackers of choice or sliced French bread pieces.

          Enjoy!

          Recipe: Bacon Blue Deviled Eggs

          Bacon Blue Deviled Eggs

          We’re your DEVILED EGG HEADQUARTERS! Looking for a new deviled egg recipe? We’ve got you covered! These DELICIOUS little devils will have you wanting more and more!

          Ingredients

          • 6 eggs, hard boiled
          • 3 slices thick cut bacon, cooked and chopped
          • 4 asparagus spears, cooked and cut into 1.5″ pieces
          • 2-3 Tbsp Terrapin Ridge Farms Bacon Aioli
          • 1 Tbsp mayo
          • 1 tsp Stonewall Kitchen Roasted Garlic Mustard
          • Jacobsen’s Sea Salt, to taste
          • Jacobsen’s Freshly Ground Pepper, to taste
          • 2 Tbsp blue cheese, crumbled
          • Smoked paprika, for finishing
          • 1 Tbsp fresh chives, chopped

            Directions

            Peel eggs, slice in half and in a medium sized bowl, add egg yolks. Place halved egg whites on paper towels to dry.

            In the bowl with the egg yolks, add Terrapin Ridge Bacon Aioli, mayo, Stonewall Kitchen Roasted Garlic Mustard, Jacobsen’s Himalayan Sea Salt and Jacobsen’s freshly ground black pepper; add in a drizzle of reserved bacon grease if you have it (like 1-2 teaspoons). Using a hand mixer, blend until smooth and creamy.
            Scoop the mixture out of the bowl and spoon it (or use a pastry bag to pipe it) into the egg white shells. Top the yolk mixture with a sprinkle of the crumbled bacon, pressing it gently to adhere. Add some blue cheese crumbles and a piece of asparagus on top. Sprinkle with a a little smoked paprika and fresh chives.

            Enjoy!

            Recipe: Green Pea Soup

            Green Pea Soup

            Looking for a GREEN St. Patrick’s Day recipe to go with your corned beef? Look no further! This DELICOUS and EASY recipe whips up in a jiff!

            Ingredients

            • 1 tablespoon butter
            • 1 medium yellow onion, chopped
            • 3 cloves garlic, minced
            • 6 cups frozen peas
            • 1 cup fresh baby spinach
            • 4 cups vegetable broth
            • 1 tsp fresh thyme
            • 1/2 cup heavy cream
            • Stock Market Madagascar Black Pepper Extra Virgin Olive Oil
            • Jacobsen’s Himalayan Sea Salt, to taste
            • Jacobsen’s freshly ground black pepper, to taste

              Directions

              Melt the butter in a large pot over medium-high heat. Add the chopped onion and minced garlic; cook until the onion is transparent (about 3 minutes or so).

              Add the peas, spinach, vegetable stock, and fresh thyme; bring to a simmer and cook for 5 minutes.

              Blend the soup with an immersion blender; continue to simmer for 15 minutes or so. When ready to serve, stir in heavy cream and drizzle with Madagascar Black Pepper Olive Oil. Season with Himalayan Sea Salt and freshly ground black pepper.

              Enjoy!

              Recipe: Winter Veggie Buddha Bowl

              Winter Veggie Buddha Bowl

              This February cold weather has me CRAVING warm, healthy meals! This grain bowl is HEALTHY COMFORT FOOD! A super EASY and DELICIOUS weeknight meal idea!

              Ingredients

              • 2 cups sweet potatoes, peeled and chopped
              • 1 cup beets, peeled and chopped
              • 1 Tbsp Madagascar Black Pepper Extra Virgin Olive Oil
              • 1 Tbsp Urban Accents Parmesan Mediterranean Veggie Roaster
              • 1/2 cup roasted sunflower seeds
              • 2 strips bacon, chopped
              • 2 Tbsp Honey Meadows Raw Honey
              • 1 cup cooked quinoa
              • 1 tsp ginger paste
              • 1 lemon, juiced
              • 3 Tbsp tahini
              • 4 Tbsp plain Greek yogurt
              • 4 Tbsp soy sauce
              • 1 bag chopped kale, ribs removed and massaged with a little Madagascar Black Pepper Extra Virgin Olive Oil
              • 2 Honeycrisp apples, cored and sliced
              • 1/4 cup pomegranate arils
              • Jacobsen’s Himalayan Sea Salt, to taste
              • Jacobsen’s Freshly ground black pepper, to taste

                Directions

                Heat oven to 400ºF. Toss the sweet potatoes and beets in the Madagascar Black Pepper Extra Virgin Olive Oil and Urban Accents Parmesan Mediterranean Veggie Roaster. Spread on a parchment-lined baking sheet. Roast until fork tender (about 20-25 minutes).

                In a small skillet, heat Honey Meadows Raw Honey, sunflower seeds, bacon and ginger paste together. Stir constantly, until honey begins to bubble and seeds turn light golden brown. Spread onto a piece of parchment and allow to cool.

                In a small bowl, whisk together lemon juice, soy sauce, tahini, and Greek yogurt. Blend until smooth, set aside.

                To assemble the buddha bowls, place kale at the bottom, top with quinoa followed by sweet potatoes, apple slices and a drizzle of the prepared tahini dressing.  Sprinkle with the sunflower bacon mixture. Garnish with pomegranate seeds.

                Enjoy!

                Recipe: Roasted Vegetable Panzanella with Sicilian Lemon Vinaigrette

                Roasted Vegetable Panzanella with Sicilian Lemon Vinaigrette

                A DELICIOUS recipe created by Jyll of Fox11 Living and The Stock Sisters! Healthy and oh so YUMMY! Expect a lot more recipes from this trio in the future! Enjoy!

                Ingredients

                • Veggies:
                  • 1 large sweet potato, diced small
                  • 1 1/2 cups Brussel sprouts, halved
                  • 1 1/2 cups butternut squash, diced small
                  • 1 cup carrots, diced small
                  • Jacobsen’s Himalayan Sea Salt, to taste
                  • Jacobsen’s Tellicherry Peppercorns, freshly ground to taste
                  • 4 cups chopped kale
                  • 2 Tbsp Stock Market Milanese Gremolata Extra Virgin Olive Oil
                  • 1 lemon, juiced
                • Croutons:
                  • 1/2 loaf french or Italian bread, cut into bite sized cubes
                  • 3 Tbsp Stock Market Madagascar Black Pepper Extra Virgin Olive Oil
                  • 3 Tbsp butter, melted
                  • 4 cloves garlic, minced
                  • 2 tsp Jacobsen’s Himalayan Sea Salt
                  • 1 tsp Jacobsen’s Tellicherry Peppercorns, freshly ground
                  • 1 tsp Italian seasoning
                • Stock Market Vinaigrette:
                  • 1/4 cup Stock Market Milanese Gremolata Extra Virgin Olive Oil
                  • 2 Tbsp Stock Market Sicilian Lemon White Balsamic Vinegar
                  • 1 tsp grated lemon zest
                  • 2 cloves garlic, minced
                  • 1 shallot, minced
                  • Pinch of sugar
                  • Jacobsen’s Himalayan Sea Salt, to taste
                  • Jacobsen’s Tellicherry Peppercorns, freshly ground to taste
                  • Parmesan wedge (garnish)

                Directions

                Preheat oven to 400F degrees. Toss the veggies in Milanese Gremolata Extra Virgin Olive Oil, Jacobsen’s Himalayan Sea Salt and freshly ground Jacobsen’s Tellicherry Peppercorns, and spread out on a foil lined baking sheet. Roast until tender (25 minutes or so); remove from oven. Meanwhile, massage kale with a little Milanese Gremolata Extra Virgin Olive Oil and lemon juice. Set aside.
                Reduce heat to 350F degrees. Toss the bread cubes in a large bowl with Madagascar Black Pepper Extra Virgin Olive Oil, butter, minced garlic, Jacobsen’s Himalayan Sea Salt, freshly ground Jacobsen’s Tellicherry Peppercorns, and Italian seasoning. Lay out on a baking sheet in a single layer and bake until lightly golden (about 10-12 minutes); set aside.
                In a small bowl, whisk all vinaigrette ingredients together, season with Jacobsen’s Himalayan Sea Salt and freshly ground Jacobsen’s Tellicherry Peppercorns, to taste.

                In a large bowl, toss together the croutons, veggies, and kale. Drizzle with the prepared vinaigrette and toss well. Using a vegetable peeler, shave a fresh Parmesan wedge on the top of the salad (as desired). 

                Enjoy!

                Recipe: White Chicken Chili

                White Chicken Chili

                January means COLD WEATHER and NEW YEARS RESOLUTIONS! I’m craving warm but healthy, flavorful meals! Look no further than this DELICIOUS soup! Quick, easy, yummy, and HEALTHY! Win win!

                Ingredients

                • 2 Tbsp Cilantro & Roasted Onion Extra Virgin Olive Oil
                • 1 small yellow onion, diced
                • 1 green bell pepper, diced
                • 1 jalapeno pepper, seeds removed and finely diced
                • 4 garlic cloves, minced
                • 2 tsp ground cumin
                • 1 tsp ground coriander
                • 1/2 tsp chili powder
                • 1/2 tsp dried oregano
                • 1/2 tsp freshly ground Jacobsen’s Himalayan Sea Salt
                • 4oz green chilis
                • 4 cups shredded chicken
                • 2 15oz cans white beans, drained and rinsed
                • 1 cup frozen corn
                • 4 cups chicken broth
                • 1/4 cup cilantro, chopped (plus a little more for topping)
                • 1 Tbsp lime juice
                • 1 avocado, diced (for topping)
                • 1 cup shredded cheese (for topping)

                Directions

                Heat the Cilantro and Roasted Onion Extra Virgin Olive Oil in a large pot over medium heat. Add the onion, green pepper, and jalapeno to the pot. Cook for 4 minutes to saute, stirring frequently.

                Add the minced garlic, cumin, coriander, chili powder, oregano, and Jacobsen’s Himalayan Sea Salt and stir for another minute, allowing the spices to toast a bit. Add the chicken broth and simmer uncovered for about 15 minutes. Stir in the green chilies, shredded chicken, frozen corn, white beans, and chopped cilantro. Simmer for a couple more minutes (until warmed through). Add the lime juice and stir again. Garnish with chopped avocado, cilantro, and shredded cheese before serving.

                Enjoy!

                Recipe: Pear & Brie Salad Skewers

                Pear & Brie Salad Skewers

                Easy, light, healthy, and DELICIOUS appetizer or snack idea! New year resolution approved! 😉

                Ingredients

                • 2 pears, sliced into 1/2 inch quarters (seeds and stems removed)
                • 8 oz Brie cheese, cut into 1/2 inch cubes
                • 2 cups baby arugula
                • 1/4 cup walnuts, chopped
                • Denissimo Fine Aged Balsamic Vinegar, for drizzling
                • Toothpick skewers

                  Directions

                  Take a small toothpick skewer and assemble by starting with a cube of pear, followed by a few pieces of arugula (fold them so they assembles on the skewer easier), and then a cube of brie. Place skewer on a serving platter and repeat until all cheese and pears are used up.

                  Gently press a few pieces of chopped walnuts onto the brie cheese so that they stick. Drizzle Denissimo Fine Aged Balsamic Vinegar over the top of the prepared skewers.

                  Enjoy!

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