Herb Roasted Vegetables

INGREDIENTS
1 small red onion, chopped
1-2 red bell peppers, seeded and deveined and chopped
1 small sweet potato, peeled and cubed
1 small butternut squash, peeled, seeded, and cubed
several small Yukon gold potatoes, cubed (I used a mix of gold, red, and purple potatoes)
1 Tbsp. fresh thyme, chopped
2 Tbsp. fresh rosemary, chopped
1 Tbsp. balsamic vinegar (or freshly squeezed lemon juice)
2 Tbsp. extra virgin olive oil
kosher salt and freshly ground black pepper

DIRECTIONS
1. Preheat oven to 450 F. Line a large baking sheet with aluminum foil and lightly coat with cooking spray.

2. In a large bowl, toss to combine vegetables and herbs. Pour in vinegar and olive oil and toss to coat. Season with salt and pepper.

3. Spread on the prepared baking sheet and roast in preheated oven for 35-45 minutes, turning occasionally, until tender and golden.

Serves 6.

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Serves 8

Ingredients

• 1 (4 pound) Meridian boneless pork roast
• 1 cup applesauce
• 1/3 cup packed brown sugar
• 2 teaspoons vinegar
• 1 teaspoon yellow mustard
• 1/8 teaspoon ground cloves
• 1 tablespoon flour
• 1/2 teaspoon salt
• 1/4 teaspoon sugar
• 1/8 teaspoon garlic powder
• 1/8 teaspoon ground black pepper

Directions

1. Heat oven to 350 degrees F. Stir together applesauce, brown sugar, vinegar, mustard and cloves in small bowl; refrigerate half of the applesauce mixture and set aside remaining applesauce mixture. Combine flour, salt, sugar, garlic powder and pepper in another small bowl.
2. Rub flour mixture evenly over entire surface of pork. Place pork on rack in shallow roasting pan. Roast, uncovered, until internal temperature is 140 degrees F. Spoon reserved applesauce mixture over roast. Roast until internal temperature is 155 degrees F., 1 to 1 1/2 hours total cooking time (about 18-20 minutes per pound). Transfer roast to serving platter; cover with foil and let stand for 15 minutes before slicing. Heat chilled applesauce mixture in small saucepan until boiling; boil for 1 minute. Spoon heated applesauce mixture over pork slices.

Makes 4+ servings.

Ingredients

• 1 pound Meridian Free Range extra lean ground beef
• 1 large red bell pepper, chopped
• 1 large onion, chopped
• 6 cloves garlic, chopped
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1/4 teaspoon cayenne pepper, or to taste
• 1 16-ounce jar green salsa, green enchilada sauce or taco sauce
• 1/4 cup water
• 1 15-ounce can pinto or kidney beans, rinsed
  

  Preparation

  1. Cook beef, bell pepper and onion in a large saucepan over medium heat, crumbling the meat with a wooden spoon, until the meat is browned, 8 to 10 minutes. Add garlic, chili powder, cumin and cayenne; cook until fragrant, about 15 seconds. Stir in salsa (or sauce) and water; bring to a simmer. Reduce heat to medium-low, cover and cook, stirring occasionally, until the vegetables are tender, 10 to 15 minutes. Stir in beans and cook until heated through, about 1 minute.

  Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 3 days. Reheat just before serving.

Ingredients

• 6  breasts
• ½ cup butter, melted
• 1 cup fine bread crumbs
• ½ cup of parmesan or asiago cheese, shredded
• ½ granulated garlic
• 1 teaspoon Italian seasoing
• 1 teaspoon paprika
• ¼  teaspoon pepper (or to taste)
• ½ teaspoon salt

Instructions

1. Mix all dry ingredients
2. Dip chicken in melted butter, then roll in breadcrumb mixture and transfer to a cooking sheet lined with parchment paper.
3. Bake uncovered in preheated 375F oven for 40-45 minutes.

We have a variety of freezer package options for you to choose from.  If you don’t see one that is perfect for you… no problem!  We are happy to make substitutions for you.  Just let us know what you would like to substitute and we will accomodate your request! 

See our list of freezer packs and find out more information

Ingredients:

• 5 to 6 lb Meridian Farm Fresh Roasting Chicken
• 1 Tbsp butter salt and freshly ground black pepper
• 2 medium onions peeled and sliced
• 1 lemon
• 3 large cloves garlic, peeled
• 4 sprigs fresh thyme
• 1 cup chicken broth (for making gravy)

Directions:

Let chicken and 1 Tbsp butter stand at room temperature for 30 minutes. Preheat oven to 425°F. Rinse chicken inside and out under cold running water and dry with paper towel. Tuck the wing tips under the body. Sprinkle the cavity of the chicken liberally with salt and pepper, and set aside.

Place the palm of your hand on top of lemon and, pressing down, roll lemon back and forth several times. This softens the lemon and allows the juice to flow more freely. Pierce entire surface of lemon with a fork. Using the side of a large knife, gently press on garlic cloves to open slightly. Insert garlic cloves, thyme sprigs, and lemon into cavity of the chicken. Cover the bottom of your roasting pan with onion slices. Place chicken in pan on onion slices.

Spread the softened butter over entire surface of chicken, and sprinkle liberally with salt and pepper. Place in the oven, and roast until skin is deep golden brown and crisp, and the juices run clear when pierced, about 1 1/2 hours. The chicken is done when the temperature in the thigh reads 190°F on an instant read thermometer.

Remove chicken from oven and let chicken stand 10 to 15 minutes so the juices settle. Remove and discard garlic, thyme, and lemon and carve. Use pan drippings to make a fabulous gravy.

1. Choose the right cut of beef – Baron of Beef, loin or rib cuts are the most suitable for oven roasting.  Cuts such as Chuck (Blade), or Cross Rib are best for pot roasting…a different method all together.
2. Let the roast sit at room temperature for an hour before cooking.  The meat will relax giving a more tender result.
3. Season the meat before roasting. Use salt & pepper or try our Meridian Steak & Roast Rub.
4. Place fat side up in a shallow roasting pan (on a rack if you have one)
5. Before you put the roast in the oven, insert an oven safe meat thermometer so that the tip reaches the center of the roast avoiding any fat or bone.
6. For dry heat oven roasting, do not cover the roast or add water to the pan!  Following this instruction will give you nice browning on the outside and moist doneness on the inside.
7. Oven sear the roast at 500F for 10 – 30 minutes, then reduce the heat to 350F until you reach desired doneness. Your meat thermometer should read 140F for rare, 150F for medium or 165F for well. 
8. After taking it out of the oven, cover the roast with foil and let it rest at least 15 minutes before slicing.
9. Count on 1/4 – 1/2 pound per person, (depending on the appetites of those you are serving) and allow for 15% shrinkage during the cooking process.

Follow these tips for better roast beef!