Category: Recipes

Wash carrots thoroughly; peel carrots along the length to create long ribbons. Repeat for all carrots until you have about 4 cups of ribbons.

Fill a medium saucepan with water and bring to a boil; steam carrot ribbons in a steamer basket for about 3 minutes or until crisp-tender.

In a bowl, mix softened butter, Stock Market Garlic Extra Virgin Olive Oil, Honey Meadows Raw Honey, chopped parsley, chopped rosemary, Stock Market French Herb Sea Salt, Jacobsen’s Italian Sea Salt and freshly ground black pepper – toss steamed carrot ribbons in the sauce. Serve immediately.

Enjoy!

In a large frying pan, heat the butter and add the fresh sage leaves, gently frying them for 2-3 minutes (or until crispy and fragrant); remove the sage from the pan and set aside.

Add the Stock Market Wild Mushroom & Sage Extra Virgin Olive Oil and diced shallots to the pan; sauté for about 8 minutes, stirring occasionally. Add the minced garlic and cook for another minute or so.

Meanwhile, cook the pasta separately according to the package instructions. Reserve 1 cup of pasta water!

In the frying pan with the sauteed shallots and garlic, add the tomato paste, pumpkin puree, oregano, red pepper flakes, and Jacobsen’s Italian Sea Salt and freshly ground black pepper. Cook for 3 minutes or until the mixture begins to slightly darken in color. Then, add the vodka; stir it into the sauce and cook for 5 minutes. Slowly pour in the heavy cream and stir until everything combines into a smooth, silky sauce.

Stir in the cooked, drained pasta along with 4 Tbsp of the starchy pasta water, simmering the sauce for a couple of minutes. If the sauce is too thick, add a little more pasta water. Add additional Jacobsen’s Italian Sea Salt and freshly ground black pepper to taste.

Top the pasta with the fried sage, grated Deer Creek The Stag cheddar cheese, freshly ground Jacobsen’s Italian Sea Salt and freshly ground black pepper, and additional red pepper flakes.

Enjoy!

Preheat the oven to 400°F and line a baking sheet with parchment paper. Cut your acorn squashes in half and scoop out the seeds with a spoon.

In a small bowl, mix the Hot Honey, melted butter, cinnamon, and Jacobsen’s Italian Sea Salt until smooth. Place the squash halves cut-side up on the prepared baking sheet; brush the hot honey glaze all over the insides. Roast squash halves for about 30-40 minutes (or until fork tender).

Once the squash is removed from the oven, allow to cool for a couple minutes. Then into each half, crumble the creamy goat cheese, sprinkle on the cranberries and toasted pecans, and drizzle with a little more Stock Market Rosemary Extra Virgin Olive and Stock Market Maple Dark Balsamic Vinegar. Garnish with fresh rosemary sprigs.

Enjoy!

In a medium saucepan, bring 3 cups water and 2 cups granulated sugar to a boil. Add cranberries and stir to coat. Stir for about 2 minutes.

Use as desired!

Enjoy!