Recipes

00 00 SMOKED SALMON MASCARPONE SPREAD 00 00

with GRATE ROOTS "Double Trouble Citrus" Horseradish or
with GRATE ROOTS "Fresh Fusion Ginger Lime" Horseradish

9oz smoked-salmon fillet
6oz mascarpone
3 Tbsp fresh lemon juice
1/4 Cup GRATE ROOTS "Double Trouble Citrus" or "Fresh Fusion Ginger Lime" Horseradish
Freshly ground pepper to taste
Pinch of smoked paprika for garnish
Asiago-flavored crackers for serving

Cut the smoked fish into 1-inch pieces. Place in a food processor and add the cheese, lemon juice and horseradish. Pulse until smooth. Season with pepper and add more horseradish to taste. Cover and chill at least 1 hour. Transfer to a service bowl, sprinkle with paprika and serve with crackers. It can be made 24 hours in advance as long as it is covered and refrigerated until ready to serve.

00 00 COCONUT SAUCE 00 00

with GRATE ROOTS "Fresh Fusion Ginger Lime"

1/4 medium onion (minced)
1/4 tsp olive oil
1 13.5oz can coconut milk
4 Tbsp GRATE ROOTS "Fresh Fusion Ginger Lime" horseradish
Low sodium soy sauce (to taste)

Mince onion and saute with olive oil. When onions are translucent, add curry powder. Cook for additional 2-3 minutes. Add coconut milk, let simmer for 15 minutes or until liquid has reached desired thickness. Let sauce cool to room temp before adding horseradish. Use soy sauce to taste. Serves 6-8 people.

00 00 FRESH TACOS 00 00

with Carmelized Onions, Red Peppers, and GRATE ROOTS "Fresh Fusion Ginger Lime" Sauce

2 large sweet onions, thinly sliced
2 TBLS olive oil
1 red bell pepper, cored, seeded, and thinly sliced
8oz. skinless, boneless chicken breats, pork, tilapia, or cod
1 Tsp cumin
1Tsp fresh black pepper
1Tsp olive oil
8 (8 inch) flour tortillas
2 Cups baby spinach
Salt to taste

Sauce

1 cup sour cream
1/3 cup finely chopped red onion
2 Tsp lime juice
4 Tsp GRATE ROOTS "FRESH FUSION GINGER LIME" Horseradish

Heat 2 teaspoons olive oil in large non-stick skillet over high heat. Add onion and saute 5 minutes. Reduce heat to med-low, cover and cook 15 minutes, stirring frequently. Add red pepper and continue cooking 5 minutes. Set Aside.

Season chicken with cumin and black pepper. Heat oil in non-stick pan or skillet over med-high heat. Cook 3-4 minutes on each side until lightly browned and juices run clear. Season with salt. Slice into strips.

While chicken is cooking, whisk sauce together with ingredients in medium bowl. Place 1/4 cup spinach over each tortilla. Divide chicken evenly amongst 8 tortillas, top with onions, peppers and horseradish sauce. Serves 4 with 2 tacos each.

00 00 HORSERADISH CREAM SAUCE 00 00

with GRATE ROOTS "Naturally White"

1/2 Cup GRATE ROOTS "Naturally White"
1/3 Cup Mayonnaise
1/2 Cup Creme Fraiche
1 Clove Fresh Garlic (Smashed & Finely Chopped)
1 Lemon (Freshly Squeezed)
1 Bunch Fresh Chives (Finely Chopped)

Mix together the above ingredients in a bowl. Refrigerate for at least 2 hours before serving. Can be made 24 hours in advance. Keep covered and refrigerate. Makes 6 - 8 servings.

00 00 BLOODY MARY COCKTAIL 00 00

with GRATE ROOTS "Double Trouble Citrus" Horseradish or
with GRATE ROOTS "Fresh Fusion Ginger Lime" Horseradish

3 Tbsp GRATE ROOTS "Double Trouble Citrus" or "Fresh Fusion Ginger Lime"
1 Bottle of V-8 Juice (48 ounces)
1 Tbsp Worchestershire Sauce
1 Tbsp Tabasco Sauce
16 oz Premium Vodka
1/2 Tsp Old Bay Seasoning
1/4 Tsp Fresh Black Pepper
1/8 Tsp Freshly Ground Salt
1/2 Tsp Celery Salt
2  Lemons (Freshly Squeezed)

 

Mix together the above ingredients. Add a fresh stick of celery to garnish. Refrigerate and enjoy. Serves 6 - 8 cocktails.

00 00 GRILLED SALMON 00 00

with GRATE ROOTS "Double Trouble Citrus" Horseradish or
with GRATE ROOTS "Fresh Fusion Ginger Lime" Horseradish

1/2 Cup GRATE ROOTS "Double Trouble Citrus" or "Fresh Fusion Ginger Lime"
4 Pieces (6 - 7 oz) of Fresh Salmon Filets (skinless)
5 Tbsp Dijon Mustard
3 Tbsp Honey or Maple Syrup
1 Dash of Olive Oil, Salt, and Pepper

Rub 4 skinless salmon filets with olive oil a season lightly with salt and pepper. Grill or roast filets over medium heat until lightly browned and almost cooked. Add ingredients together to make glaze. Spread glaze on top side of salmon filets. Turn filets over and repeat glaze on other side. Remove from pan and serve. Serves 4 people.

00 00 MASHED POTATOES 00 00

with GRATE ROOTS "Naturally White" Horseradish or
with GRATE ROOTS "Double Trouble Citrus"

1/2 Cup GRATE ROOTS "Naturally White" or "Double Trouble Citrus"
5 lbs Yukon Gold Potatoes
2 Cups Shredded Parmesan/Ramano Cheeses
2 Cups Milk
1/2 Tsp White Pepper
1/2 lb Butter

Boil Potatoes for 45 - 60 minutes. Drain water and peel skins off. Mash potatoes in large bowl. While hot, add butter, cheese, and horseradish. Blend peel and mix. Add milk and pepper to finish. Heat for 35 minutes at 325 degrees with foil cover. Remove and serve. Serves 10 to 12 people.

00 00 TURKEY MEATLOAF 00 00

with GRATE ROOTS "Beet the Heat"

1/2 Cup GRATE ROOTS "Beet the Heat"
2 1/2 lbs Fresh Ground Turkey
1 Small Yellow Onion (diced)
1 Medium Red Bell Pepper (diced)
1/2 Cup Plain Breadcrumbs
1/2 Cup Barbecue Sauce
1/4 Tsp Ground Black Pepper
2 Tbsp Dijon Mustard
1 Large Egg (beaten)

In a large bowl, combine all ingredients. Use hands to mix well. Take a non stick load pan and pour mixture and distribute evenly. Score the top of load and drizzle extra "Beet the Heat" in slits. Cook at 350 degrees for 1 hour. Remove from oven and cool. Makes 8 to 10 servings.

00 00 BAKED BRIE 00 00

with GRATE ROOTS "Beet the Heat"

1/2 Cup GRATE ROOTS "Beet the Heat"
1 Brie Cheese (Medium Wheel)
1 Cup Candied Pecans or Toasted Almonds

Split the brie cheese in half (like a layer cake) and remove the top piece. Thoroughly mix "Beet the Heat" horseradish and spread on top of the bottom piece of brie, creating a layer approx. 1/4" thick. Replace the top half of the brie, slice the top rind off and sprinkle candied pecans or toasted almonds on top. Place brie in a pie pan & bake approx. 15 minutes in 325 degree oven. Serves 10 to 12 people.