WEEKLY RECIPES
Egg & Avocado Bagel Sandwich
Ingredients (serves 2):
2 Thomas’ bagels
2 eggs
1 avocado (Fresh from Mexico Hass Avocados)
2 slices Urban Meadow sliced bacon
2 tbsp Philadelphia whipped cream cheese
Salt & pepper to taste
Instructions:
Toast bagels until golden.
Fry bacon until crispy, remove and set aside.
Fry eggs sunny-side-up (or to preference).
Mash avocado with salt & pepper.
Spread cream cheese on bagels, layer avocado, egg, and bacon.
Serve warm with a glass of Florida’s Natural Orange Juice
Cuban Ham & Cheese Sandwich with Plantain Chips
Ingredients (serves 4):
1 loaf fresh Cuban bread (from Key Food bakery special – free with cold cuts)
8 slices Urban Meadow sliced ham
8 slices Dietz & Watson American cheese
8 slices pickles
2 tbsp yellow mustard
2 tbsp butter
1 bag El Sembrador plantain slices (ripe or green)
Vegetable oil for frying (Pure Maid or Goya)
Instructions:
Slice Cuban bread into sandwich lengths and cut in half.
Spread mustard on bread, then layer ham, cheese, and pickles.
Press sandwich closed and butter the outside.
Grill on a skillet or panini press until golden brown and cheese is melted.
Meanwhile, fry sliced plantains in vegetable oil until crisp, then drain on paper towels and season with salt.
Serve hot Cuban sandwiches with crunchy plantain chips on the side.
Roasted Pork Shoulder with Yuca
Ingredients (serves 6):
4–5 lb whole pork shoulder
6 garlic cloves
1 tbsp Goya Sazón seasoning
2 tbsp Goya Sofrito
1 tbsp olive oil
2 lbs yucca root
1 bunch cilantro
Instructions:
Preheat oven to 350°F.
Make a paste with garlic, Sazón, sofrito, olive oil, salt, pepper.
Rub mixture all over pork shoulder. Place in roasting pan and bake 3–4 hours, basting occasionally, until tender and crisp on the outside.
Boil peeled yucca root in salted water until tender (~25–30 min). Drain and drizzle with olive oil & fresh cilantro.
Serve pork shoulder slices with yucca and a side of salad greens.
Strawberry Jam Swirl Brownies with Ice Cream
Ingredients (serves 8):
1 box Pillsbury brownie mix
2 eggs, ½ cup oil, ¼ cup water (per box instructions)
¼ cup Smucker’s strawberry preserves
Instructions:
Prepare brownie batter per box directions.
Pour batter into a greased baking dish.
Drop spoonfuls of strawberry preserves on top and swirl gently with a knife.
Bake as directed until set.
Cool slightly, cut into squares, and serve with Häagen-Dazs vanilla ice cream