River Ranch Fresh Foods
2 bacon slices
1 cup chicken broth
1 tablespoon butter
1 garlic clove, minced
1 teaspoon salt
1/8 teaspoon pepper
20 ounces River Ranch
spinach (half of
1 tablespoon flour
1/2 cup milk
1 teaspoon lemon juice
Lemon slices dusted with
paprika, for garnish
Fry bacon in a skillet.
Remove bacon and add chicken broth, butter, garlic,
salt, pepper and spinach to the pan. Cook, covered,
over medium heat until tender, about 5 minutes,
stirring occasionally. Drain liquid.
Place flour in a small bowl. Slowly add milk and
lemon juice, stirring until smooth. Pour over the
spinach. Cook over low heat until the sauce is smooth
and thickened, tossing spinach with a fork.
Crumble cooked bacon and blend into the
Garnish with lemon slices. Makes 4 servings.
Tip: To serve as an entrée, toss creamed spinach
with your favorite cooked pasta.
Vanilla, Honey and Rosemary
1 pint Sunset Splendido
Pickled Sunset Splendido Tomatoes
2 tablespoons green
3/8 cup honey
3/8 cup white balsamic
1 cup water
1/2 vanilla bean, split
1 small garlic clove, sliced
1 sprig of rosemary
Bring a large pot of water to a boil. Fill a large bowl
with iced water.
Carefully place tomatoes in the boiling water and boil
for 30 seconds. Pour into a colander and place in iced
water for 1 minute. With a small paring knife, peel
the skins from the tomatoes. Place peeled tomatoes
in a nonreactive bowl or container and set aside.
In a small sauté pan, toast cardamom pods over
medium heat. Set aside.
In a small saucepan, bring honey to a boil. Pour in
vinegar and water, and return to a boil. Reduce the
heat to a simmer. Scrape out the seeds from the
vanilla bean, and add the seeds and the pod to the
pan. Add cardamom and garlic. Simmer for 3 minutes,
skimming the foam off the top with a small ladle or
spoon and discarding. Remove from the heat and add
rosemary sprig. Let steep for 15 minutes.
Remove rosemary from the honey mixture and pour
over the tomatoes. Cover and refrigerate for 24 hours.
Makes 4-6 servings.