Recipes Catherine Will Feature:

O' Organics Spinach Ricotta Bites (makes 20 bites)

Prep Time: 5 mins Cook Time: 25 mins

• 2 tablespoons butter
• 1 small yellow onion, chopped
• 1 garlic clove, minced
• 2 large eggs, beaten
• 1 cup Lucerne Ricotta Cheese (low or full fat ricotta will work)
• 1/2 cup mozzarella cheese, shredded
• 1/2 cup parmesan cheese, grated
• 1 10 ounce package O' Organics frozen chopped spinach, defrosted and drained WELL (use hands to squeeze as much liquid out of the spinach as possible)
• 1/4 teaspoon kosher salt

Preparation

• Preheat oven to 350 degrees.
• Melt the butter in a sauté pan over medium heat and cook the onions for 4 minutes until tender.
• Add the garlic and cook an additional minute then set aside to cool.
• Whisk eggs in a bowl and stir in ricotta, mozzarella and parmesan cheeses.
• Once combined, stir in spinach, salt and cooled onion and garlic mixture.
• Pour the mixture into greased mini muffin cups.
• Bake for 20-25 minutes or until the filling is set and golden on top. If necessary use a sharp knife to cut around sides of bites to release. 

Open Nature Maple Soy Salmon (serves 4)

Prep Time: 30 mins Cook Time: 8 mins

• 2 tablespoons low sodium soy sauce
• 2 tablespoons maple syrup
• 2 tablespoons orange juice
• 1 pound Open Nature Salmon Fillets, cut into 4 even pieces

Preparation

• Place the soy sauce, maple syrup and orange juice in a large bowl or 8 x 8 inch pyrex dish. Stir to combine.
• Place the salmon fillets in the mixture salmon flesh side down, cover and marinate, in the refrigerator for 30 minutes or up to 2 hours.
• Place rack in the middle of the oven and preheat broiler.
• Place the salmon fillets skin side down on a foil-lined baking sheet and broil for about 8 minutes (make sure to keep an eye on them so they don’t burn).

Signature Select Pesto Meatballs w/ Open Nature Ground Beef (serves 4-6)

Prep Time: 10 mins Cook Time: 25 mins 

• 1 1/4 pound Open Nature lean ground beef (or turkey, or chicken)
• 1/4 cup Signature Select pesto
• 1/4 cup breadcrumbs
• 1/4 cup parmesan cheese
• 1 teaspoon kosher salt
• 2 cups tomato sauce

Preparation

• Preheat oven to 350 degrees.
• Place all the ingredients (except for the marinara sauce) in a bowl and using your hands, combine until everything is incorporated.
• Using about 1 tablespoon of the mixture per meatball, roll into balls and place on a plate.
• Pour the marinara sauce into a 9 x 9 inch baking pan and top with the meatballs.
• Cover the baking pan with foil and bake for 20-25 minutes.

To Freeze: Roll into balls and place on a cookie sheet and freeze. After 30 minutes place the par-frozen balls in a ziploc bag, label and freeze. When ready, defrost in fridge for 24 hours or put them straight in the oven with sauce increasing cooking time by 5 minutes.

Stir Fry Open Nature Turkey Lettuce Cups (serves 4)

Prep Time: 5 mins Cook Time: 15 mins

• 1/4 cup low sodium soy sauce
• 2 tablespoons honey
• 2 tablespoons cilantro, chopped
• 1 tablespoons oil
• 1 small onion, diced
• 1 bell pepper, any color, chopped
• 1 garlic clove, minced
• 1 teaspoon ginger, minced
• 1 pound ground Open Nature Turkey (or chicken)
• 1/4 teaspoon kosher salt
• 8 bibb or iceberg lettuce cups

Preparation

• Combine soy sauce, honey, and cilantro in a bowl and set aside.
• Using a large saute pan, cook the onion in 1 tbsp of oil over medium heat for 2 minutes.
• Add the bell pepper and cook an additional 2 minutes.
• Add the garlic and ginger and cook for 1 minute then add the chicken or turkey to the pan and saute for an additional 7 minutes or until cooked through.
• Stir in the soy sauce mixture, salt and cook for 2 minute or until juices evaporate.
• Serve in lettuce cups (to eat then just roll the lettuce around the stir fried chicken and eat them like a burrito).