Recipes courtesy of Terrapin Ridge

Cauliflower Fritters with Bacon Aioli

Ingredients

• 1 large head cauliflower, cut into florets or four cups frozen cauliflower
• 1/2 cup whole wheat or all-purpose flour (almond flour works as well)
• 2 large eggs, lightly beaten
• 1/4 cup milk
• 3 cloves garlic, minced
• 3 Tablespoons minced scallions, plus more for garnishing
• 2 tbsp Terrapin Ridge Farms Bacon Aioli for the mixture
• Olive oil or Vegetable oil to fry
• Terrapin Ridge Farms Bacon Aioli Squeeze, for serving

Directions

1. Bring a large pot of salted water to a boil; add the cauliflower and cook it just until fork tender, 3 to 5 minutes. Transfer it to a cutting board and using a sharp knife, cut it into very small pieces (the cauliflower pieces should be the size of peas or smaller) Frozen chopped cauliflower will also work, simply microwave until warm 4-6 minutes.
2. Measure out 4 cups of the chopped cauliflower.Combine the cauliflower, bacon aioli, flour, eggs, milk, garlic, scallions, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl and stir until well combined.
3. Line a plate with paper towels. Heat a nonstick skillet over medium-low heat and lightly coat it with olive oil. Scoop out 2- to 3-tablespoon mounds of the cauliflower mixture into the pan, flattening the mounds slightly with a spatula and spacing them at least 1 inch apart. The fritters can also be fried in 1 Inch on vegetable oil, follow the same time instructions.
4. Cook the fritters for 2 to 3 minutes, flip them once and cook them an additional 1 to 2 minutes until they’re golden brown and cooked through. Transfer the fritters to the paper towel-lined plate. Serve them warm topped with Terrapin Ridge Farms Bacon Aioli and a sprinkle of chive. Enjoy!

Roasted Garlic Avocado Aioli Chickpea Salad Mini Cups

Ingredients

• Canned Chickpeas, rinsed
• Chopped Celery
• Chopped Onions
• Terrapin Ridge Farms Roasted Garlic Avocado Aioli
• Pita Bread cut into triangles

Directions

1. Mix the chickpeas, celery, onions, and Roasted Garlic Aioli together. Scoop into mini plastic cups, arranged on a serving tray.
2. When ready to serve, add 1-2 pieces of pita bread inside each cup. Swirl extra Roasted Garlic Avo Aioli on top and serve!

Cheddar Ranch Burgers with Everything Aioli

Ingredients

• Terrapin Ridge Farms Everything Aioli
• Ranch Dry Mix packet
• 1 1/2 lbs ground beef
• Lettuce, Tomato, Onion

Directions

1. Preheat grill to 400°F
2. Hand mix in 1 dry ranch packet and 1/4 cup of shredded cheese into ground beef
3. Grill burgers and assemble burger with desired toppings; lettuce, tomato, onion
4. Top off with the Terrapin Ridge Farms Everything Aioli.

Buffalo Ranch Chicken & Vegetable Quesadilla

Ingredients

• One small zucchini, sliced lengthwise into 1/4 inch thick slices
• One red, orange and or yellow bell pepper
• One sweet onion sliced into 1/4 inch thick rounds
• Optional items Portabella mushroom, asparagus, yellow squash, chopped into 1/4 inch thick slices.
• 1 1/2 cups freshly grated pepper jack cheese
• 1 1/2 cups freshly grated mozzarella cheese
• 1 pack flour tortillas
• Terrapin Ridge Farms Buffalo Ranch for serving.
• *add chicken or shrimp if desired

Directions

1. Heat to 400°F, wash and slice all vegetables range on a baking sheet in a single layer then drizzle with olive oil and season with salt and pepper. Roast vegetables until tender 10 to 15 minutes tossing halfway through.
2. Assemble each quesadilla by dividing the vegetables and cheese evenly between the tortillas on one half. Add a little drizzle of buffalo ranch sauce. Fold over the top to create a half round.
3. Lightly oil a cast-iron or griddle pan on medium high heat then place the tortilla on it. Cook each tortilla approximately three minutes on each side until the tortilla is toasted and crispy and the cheese has completely melted.
4. Cut the tortillas into triangles arrange on a platter and drizzle with buffalo ranch.

Pan Seared Sriracha Horseradish Salmon with Crispy Smashed & Fried Yukon Potatoes

Ingredients

• 2 large salmon fillets
• 1 teaspoon of olive oil and/or Butter
• 4 tablespoons of Terrapin Ridge Farms Sriracha Horseradish sauce
• Zest of 1/2 a lemon
• Optional Goat cheese for serving
• Sea Salt
• 4 pounds baby Yukon gold potatoes
• Sea salt
• 2 cups vegetable oil
• Terrapin Ridge Farms Sriracha Horseradish sauce for dipping.

Directions

For preparing salmon

1. Heat olive oil in a large cast-iron pan. Place salmon fillets in the hot oil flesh side down. Do not move the fillets, allow them to cook for approximately 3 minutes to create a sear on the flesh.
2. Gently turn the fillets over so they are skin side down. At this time spoonthe Sriracha Horseradish sauce over each fillet. Cover with a lid for about two minutes to allow the steam to Cook the sauce onto the top of the fish.
3. Remove the lid and continue to cook until the exterior is firm and the interior is moist. Approximately 3 to 5 minutes (this time depends on the thickness of your fillet.)For preparing Potatoes
4. Place potatoes in a large pot and cover with cold water. Season heavily with salt. Bring to a boil over high heat and cook until potatoes are fork tender, about 10 minutes after a boil is achieved.
5. Drain in a colander set in the sink then pour potatoes onto a rimmed baking sheet in a single layer. Working one potato at a time, place potato on cutting board and smash firmly with the bottom of a heavy skillet or mallet to a thickness of about 1/2-inch thick.
6. Heat 2 cups of oil in a large high sided sauté pan over medium heat until simmering. Add as many potatoes as will fit in a single layer but do not crowd them. Cook, shaking pan occasionally, until bottom side is deep golden brown, about 3 minutes.
7. Carefully flip with a thin metal spatula and cook until second side is golden brown and crisp, about 4 minutes longer. Transfer to a paper bag or towel-lined plate and allow to drain. Sprinkle generously with fine sea salt.
8. Continue cooking potatoes in batches, adding more oil as necessary, until all potatoes are cooked. Serve warm with Srirach Horseradish as a dipping sauce.

Pesto Pasta Salad

Ingredients

• 1/2 lb Farfalle or some other fun shaped pasta
• 1 pt., halved Cherry tomatoes
• 1 bunch, chopped Scallions
• 1/3 cup, sliced Kalamata olives
• 1/2 can, sliced into 1/4 inch rounds Hearts of palm
• 1/3 cup Parmesan cheese, shredded
• 1/2, Lemon squeezed for juice,
• Cracked black pepper/sea salt
• Terrapin Ridge Farms Pesto Aioli Garnishing Squeeze
• Optional: Grilled or rotisserie chicken

Directions

1. Prepare pasta, saving a ¼ cup of the pasta water – then let pasta cool 5 minutes.
2. Combine pasta, pasta water, tomatoes, scallions, kalamata olives, hearts of palm, Parmesan cheese, lemon juice and cracked pepper/salt to taste. Mix well.
3. Optional: Add grilled or rotisserie chicken and mix
4. Add Terrapin Ridge Farms Pesto Aioli Garnishing Squeeze and mix again. Add sauce to taste!
5. Top with chiffonade of fresh basil leaves and serve warm on baby greens or refrigerate and take on a picnic

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