Instructions

Preheat your oven to 375F. Place Salmon in a baking tray and season to taste. Bake for 12-18 minutes (12 minutes for medium rare and 18 minutes for medium well). If you are utilizing a meat thermometer; 115F for medium rare and 135F for medium well.Season the sweet potato to taste. Seal the bag and place the sweet potato in the microwave for 6 to 8 minutes. To check for doneness: use a knife or wooden skewer in the thickest part of the sweet potato.Place the oil and shallots in a pan (medium heat) until it begins to sizzle. Add bell peppers and stir for 10 seconds. Add mushrooms and stir for 10 seconds. Add asparagus and stir for 10 seconds. Let vegetables cook for 30 seconds; then stir for another 10 seconds. Let the pan continue to cook for 30 seconds, season to taste and stir for 10 more seconds. Put aside and add chives. Stir and check for seasoning.Remove the salmon from the oven (ensuring you reached your desired temperature). Let rest for 30 seconds and add half of the glaze on top. Plate the mushroom, bell peppers, asparagus and sweet potato (split in half or open the top), salmon, and finish with the remaining glaze.

Oven Roasted Scottish SalmonPaired with: Baked Sweet Potato, Mushroom, Bell Pepper, Asparagus and Orange/Honey GlazeBake Time: 25 minutes Servings: 2 people Price: $19

How to Order: Call the Quail’s Nest. Place your order by 2:00pm (day prior). Pick up the next day between 12:00Noon – 2:00pm.

Ingredients2 6oz Scottish Salmon2 Sweet Potatos in a plastic bag6 Mushrooms, sliced8oz Bell Peppers, diced8oz Asparagus, diced1oz Shallots, minced1oz Chives, chopped2oz Oil4oz Orange/Honey Glaze

Instructions

Place potatoes in a small pot. Add water to cover the potatoes. Boil the potatoes until tender (approx. 15-20 minutes). Boil gently; reduce heat accordingly. Once tender, remove the potatoes from the water. Let cool. Press potatoes with your palm until they crack a little bit and set aside.Preheat oven to 375F. Preheat skillet or a heavy bottom pan (on high); add 1/3 of the oil. Season bacon-wrapped tenderloin to taste. Place it in the pan to sear (one minute per side). Place beef tenderloin on a baking tray and into the oven for 7 to 10 minutes. 112F for medium rare to medium well or 134F for medium well. Remove beef tenderloin from the oven; let it stand for 2 minutes.Using the same pan utilized to sear the beef tenderloin; add smashed potatoes and season to taste. Cook on high heat for approx. 1 minute per side or until golden brown. Remove potatoes from the pan; add remainder of the oil and shallots. Cook on medium heat until the combination begins to sizzle. Add French beans and carrots; stir for 10 seconds. Cook 1 minute and season to taste. Stir for 10 seconds and put aside.Plate the potatoes, vegetables and beef tenderloin; drizzle with chimichurri.

Bacon-Wrapped Beef TenderloinPaired with: Smashed Yukon Gold Potatoes, Roasted Carrots and Green Beans with Chimichurri

Preparation Time: 40 minutes Servings: 2 people Price: $22

How to Order: Call the Quail’s Nest. Place your order by 2:00pm (day prior). Pick up the next day between 12:00Noon – 2:00pm.

Ingredients2 4oz Beef Tenderloin Medallion2 Slices Applewood Smoked Bacon6 Yukon Gold Potatoes8oz Carrots, sliced8oz French Beans, cut1oz Shallots, chopped4oz Oil4oz Chimichurri

InstructionsBring 4 quarts of water with 2 ounces of salt to a boil in a 6 quart pot.Once the water begins to boil, place the pasta in the boiling water. Let boil for 30 seconds; then stir for 30 seconds. Stir the pasta for 10 seconds, each minute. Continue stirring the pasta (each minute) for 9 minutes (from the time the pasta goes in the water).Preheat your oven to 400F Place the garlic bread on a baking tray. Bake for 5-6 minutes, Set aside.Utilizing a frying pan (on high heat), add the oil and shallots. When the oil and shallots begin to sizzle add chicken. Cook for approx. 30 seconds, stirring for 10 seconds. Let chicken cook for one minute and stir for 10 seconds. Add spinach and English peas, stir for 10 seconds. Let stand for one minute, stir for 10 seconds.Add tomato sauce. Reduce heat to low-medium and simmer for approx. about 4 minutes, stirring occasionally. Drain the pasta, reserving ½ cup of water (in case the sauce gets too dry). Add pasta to the sauce and toss. Add lemon zest and basil and toss again. If the sauce is to dry, add ½ cup of water (if applicable).

Cellentani Pasta with Sautéed ChickenPaired with: Spinach, English Peas, Tomato Sauce, Lemon & Basil with Garlic BreadPreparation Time: 40 minutes Servings: 2 people Price: $10

How to Order: Call the Quail’s Nest. Place your order by 2:00pm (day prior). Pick up the next day between 12:00Noon – 2:00pm.

Ingredients8oz Dry Cellentani Pasta8oz Chicken Breast, cut in strips4oz Baby Spinach Leaves4oz English Peas1oz Shallots, chopped2 cup Tomato SauceLemon ZestBasil, julienne4 pieces Garlic Bread4oz Oil

InstructionsIn a small pot, place the quinoa with 2 cups of water. Bring to a boil. As soon as it boils; lower heat to a simmer until water evaporates. Stir and season to taste.In a frying pan (medium heat), add shallots. When shallots begin to sizzle, add cauliflower and stir for 10 seconds. Let stand for 30 seconds; add quinoa and black beans. Stir for 10 seconds.Let stand for 30 seconds; add tomato, corn and edamame. Stir for 10 seconds. Season to taste. Let the pan stand for 1 minute; stir for 10 seconds. Let the pan stand again for 1 minute. During this process, leave the flame going! Remove from pan. Plate the dish. Add sunflower seed pesto and drizzle with the chives.

Cauliflower Rice Bowl Paired with: Quinoa, Black Beans, Tomato, Corn and Edamame, Sunflower Seed PestoPreparation Time: 25-30 minutes Servings: 2 people Price: $9

How to Order: Call the Quail’s Nest. Place your order by 2:00pm (day prior). Pick up the next day between 12:00Noon – 2:00pm.

Ingredients2 cups Cauliflower Rice1 cup Quinoa1 cup Black Beans6oz Tomato, diced6oz Corn Kernels6oz Edamame1oz Shallots, diced4oz Sunflower Seed Pesto2oz Oil1oz Chives, chopped