Wilted Spinach Salad
Ingredients
| Serving size: | 2 servings |
|---|---|
| Prep time: | 25 minutes |
| Cook time: | 8-10 minutes |
Salad:
- 4 cups loosely packed spinach leaves
- ½ a medium-sized red onion, julienned
Vinaigrette:
- 4 slices thick bacon, diced
- 2 tablespoons olive oil
- 2 tablespoons Sherry vinegar
- 1 tablespoon course grain Dijon mustard
- Garnish: 1 hard-boiled egg, chopped fine
Preparation
Toss together spinach leaves and red onion. Set aside.
In a sauté pan place bacon with olive oil. Stirring frequently, cook on medium heat until crisp.
Remove pan from heat. Whisk in mustard and vinegar. Pour over spinach mixture.
Quickly toss salad and top with hard-boiled egg.
Great as a starter for any meal. Or add grilled chicken for a dinner salad.
Bacon-Wrapped Filet Mignon with Crumbled Gorgonzola
Ingredients
| Serving size: | Serves 2 |
|---|---|
| Prep time: | 1 to 2 minutes |
| Cook time: | 15 to 18 minutes |
- 2 pieces Nugget Market's Bacon-Wrapped Filet Mignon
- Sea salt and cracked black pepper to taste
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons crumbled gorgonzola
Preparation
Preheat oven to 350° F.
Heat olive oil over medium-high heat in a medium-sized oven-safe skillet. Season filets with sea salt and cracked black pepper; carefully add to hot oil, browning each side for 2 minutes.
Transfer skillet to oven and roast in pan for 12 to 15 minutes (medium-rare to medium). Remove from oven; let stand 4 to 5 minutes. Be sure to pull toothpicks out of each filet before serving! Top filets with a tablespoon each of crumbled gorgonzola and serve atop Pan-Roasted Cremini Mushrooms & Fennel Bulb!
Serve with your favorite Merlot or Cabernet Sauvignon.
Pan-Roasted Cremini Mushrooms
& Fennel Bulb
Ingredients
| Serving size: | Serves 2 |
|---|---|
| Prep time: | 15 minutes |
| Cook time: | 25 minutes |
- 2 large Cremini mushrooms, sliced thin
- ¼ fresh fennel bulb, sliced thin lengthwise
- 1 small shallot, sliced thin lengthwise
- 2 tablespoons extra-virgin olive oil
- 1 (6 fluid ounces) Stock Options Beef Demi-Glace*, thawed
- 2 tablespoons red wine
- 1 three-inch sprig fresh rosemary, leaves removed and chopped coarse
- Sea salt and cracked black pepper to taste
* Stock Options Demi-Glace may be found in the frozen-foods section at Nugget Markets.
Preparation
Heat 2 tablespoons olive oil in a small skillet over medium heat. Add fennel bulb and roast; stir occasionally for 4 to 5 minutes - fennel will begin to brown nicely. Next, add shallots and mushrooms and cook, stirring occasionally, an additional 4 to 5 minutes. Pour thawed demi-glace and red wine directly into fennel mixture; simmer together for 10 minutes. Sprinkle in rosemary, reserving a small amount for use as garnish, and cook an additional 2 minutes; season to taste with sea salt and cracked black pepper.
Divide fennel mixture evenly between two plates. Top each with Nugget Market’s Bacon-Wrapped Filet Mignon, then spoon sauce over filets. Garnish filet with gorgonzola and reserved rosemary.
Serve with your favorite Merlot or Cabernet Sauvignon.
Sweetheart Sundae for Two
Ingredients
| Serving size: | Serves 2 |
|---|---|
| Prep time: | 4 to 5 minutes |
| Cook time: | N/A |
- 1 square Nugget Market's Fudge Frosted Brownie
- 1 pint Ciao Bella Vanilla Bean Gelato
- ¼ cup Fran's Pure Raspberry Sauce
- ¼ cup Mrs. Richardson's Hot Fudge
Preparation
Use a small knife, preferably a paring knife, to cut the brownie into the shape of a heart.
Warm Hot Fudge Sauce in the microwave (lid removed) for 20 to 30 seconds.
Drizzle fudge sauce evenly across a plate, then place heart-shaped brownie in the center. Top brownie with a generous scoop of vanilla bean gelato. Pour raspberry sauce over the top and serve with two spoons!