Barbee Farms "Mater" Sandwich
Ingredients:
- 1 – Barbee Farms "mater"
- 2 Tbs. - Duke’s® Mayonnaise
- 2 Slices – Lite Bread
- Salt and Pepper to taste
Directions:
Slather both slices of bread with Duke’s® Mayonnaise, slice "mater" in ¼” thick slices,
place mater slices on bread, overlapping if necessary, with at least ½” of "mater" hanging over edge
of bread. Salt and pepper liberally, place other slice of bread on top. Do not cut in half, squish, or otherwise deface sandwich.
Enjoy with "mater" juice running down both arms – A staple of Barbee Farms’ lunch menu!
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Pan Seared New Potatoes
Ingredients:
- 2 lbs – New Potatoes
- 2
cloves – Garlic
- 1 sprig – Rosemary
- 1 Tbs. – Olive Oil
- Salt and Pepper to taste
Directions:
Steam potatoes
until fork tender, drain and set aside; place olive oil in pan over medium-high heat, add garlic and rosemary until infused.
Add potatoes to pan, salt and pepper to taste; stir potatoes until well coated and deep golden brown color develops.
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Wilted Spring Salad Ingredients:
- 1 head - Bibb lettuce
- 1 bag - Baby
spinach
- 1 bunch -Green onions
- 2-3 lb - Greenhouse tomatoes
- 1 Tbs. – Olive oil
Directions:
Separate and rinse
lettuce, chop onions into disks, heat oil in large pan over medium heat, add onions and sear until color develops,
but do not sweat. Remove pan from heat, quickly toss in lettuce and spinach until well coated, remove to serving dish and
top with tomato wedges. Approximately 8-10 servings as side or appetizer; add sliced grilled chicken or portobello mushroom
and crumbled feta or gorgonzola cheese to serve as entree, approximately 6-8 servings.
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