Eat For
Your Health

Shaved OLD WORLD NATURALS HICKORY SMOKEHOUSE UNCURED HAM
With Poached Asparagus, Sauce Gribiche, and Chopped Egg.

Servings 4-6
INGREDIENTS:
1 pkg. HICKORY SMOKEHOUSE
UNCURED HAM
2 bunches asparagus
4 eggs
1 c. olive oil
1 orange zest and juice
10 cornichons
1 T. capers
1 tsp. tarragon
1 tsp. chives
1 clove garlic
1 large shallot
to taste salt & pepper

PREP THE HAM: Shave the ham as thinly as you can while retaining its
structure.

PREP THE ASPARAGUS: Chop both bunches of asparagus into 1-inch pieces. Then blanch and shock them.

PREP THE EGGS: Boil the eggs for 12 minutes at a low simmer and then shock
them in cold water. Then peel, chop, and refrigerate them right away.

FOR THE SAUCE GRIBICHE:
Chop TARRAGON and CHIVES, (set aside). Chop SHALLOTS and GARLIC.
Drain and rinse CAPERS.
Drain and rinse CORNICHONS.
Grate ORANGE zest and juice.

COMBINE ALL GRIBICHE INGREDIENTS (except tarragon and chives) in food processor and pulse adding the olive oil in three stages, 1/3 at a time. Fold in the tarragon and chives.

MIX: ASPARAGUS and 2/3 SAUCE GRIBICHE together place in a serving bowl, top with shaved HAM and chopped EGG, drizzle the remaining SAUCE GRIBICHE on top and serve.

Shaved OLD WORLD NATURALS SLOW-COOKED UNCURED CORNED BEEF
Kimchi Reuben With Sriracha Mayonnaise.

Servings 4-6
INGREDIENTS:
1 pkg. SLOW-COOKED UNCURED
CORNED BEEF
4 slices rye or pumpernickel bread
6 slices Emmental cheese
6 oz. Kimchi drained and roughly chopped
3 T. mayo
1 tsp. Sriracha hot sauce
1 T. thinly sliced scallion
1 tsp. sesame oil
2 T. butter room temp

TO MAKE THE SRIRACHA MAYO: Whisk the MAYO, SCALLIONS, SESAME OIL and SRIRACHA together and let chill in the refrigerator while assembling the Rueben.

Place a cast iron pan or griddle over medium heat.

COOK AND ASSEMBLE THE REUBEN:

1. Spread the BUTTER on one side of each piece of BREAD.

2. Place 3 slices of CHEESE on one of the unbuttered sides of bread with the KIMCHI on top of the cheese (this will help keep the liquid from the KIMCHI from soaking through the bread).

3. Liberally spread SRIRACHA MAYO and stack the CORNED BEEF on the remaining (unbuttered side) slice of bread.

4. Cook with the buttered sides down until the cheese starts to melt. Then combine the sides and press with a spatula, flip, and press the other side. Remove and cut in half while warm and serve.

OLD WORLD NATURALS BRICK-OVEN UNCURED PASTRAMI
Salad With Frisée, Gruyère, Toasted Walnuts, and Dijon Vinaigrette.

Servings 4-6
INGREDIENTS:
1 pkg. BRICK-OVEN UNCURED
PASTRAMI
cut into ribbons
4 slices Gruyère cheese
cut into ribbons
4 heads frisée lettuce cleaned
1/2 c. walnuts toasted
1 T. champagne vinegar
2 T. Dijon mustard
3 T. créme fraiche
1 tsp. chives chopped finely
1 tsp. chives chopped coarsely
to taste salt & pepper

FOR THE VINAIGRETTE: Whisk vinegar, crème fraiche, Dijon, finely chopped chives, salt and pepper together. Set aside.

ASSEMBLE THE SALAD: In a large bowl, place FRISÉE, uncured PASTRAMI cut into ribbons, the GRUYERE also cut into ribbons and the WALNUTS.

Using your hands, gently toss the ingredients together to disperse them evenly.

Then add the vinaigrette and toss again.

GARNISH: Top with coarsely chopped chives serve as a starter or a dinner salad.

OLD WORLD NATURALS OVEN-ROASTED TURKEY BREAST
Spinach and Herbed Goat Cheese Frittata.

Servings 4-6
INGREDIENTS:
1 pkg. OVEN-ROASTED
TURKEY BREAST
cut into ribbons
4 oz. goat cheese crumbled
10 eggs
2 oz. milk
2 c. fresh spinach chopped
1 T. olive oil
to taste salt & pepper

Preheat the oven to 300 degrees Fahrenheit.

In a large bowl, whisk EGGS, MILK, SALT, and PEPPER together thoroughly. Then fold in the Old World Naturals OVEN ROASTED TURKEY BREAST, GOAT CHEESE and SPINACH.

Heat a 10-inch nonstick sauté pan over medium heat. Then add OLIVE OIL, add the EGG mixture as soon as the oil moves around the pan freely but is not smoking.

Place in the oven for 40 minutes or until a toothpick comes out clean.

Let cool for 15 minutes.

Slice and serve with a salad.

OLD WORLD NATURALS DELI ROAST BEEF
Sliders With Caramelized Onions, Arugula, and a Creamy Horseradish Sauce

Servings 4-6
INGREDIENTS:
1 pkg. DELI ROAST BEEF
1 pkg. Kings Hawaiian slider buns
1 c. caramelized onions
1 c. baby arugula
1/2 c. sour cream
1/2 c. mayonnaise
2 T. prepared horseradish
1/2 fresh lemon
1 T. chopped chives
to taste salt & pepper

TO MAKE CARAMELIZED ONIONS: Heat a skillet with GRAPE SEED or CANOLA OIL over medium to high heat, add 3 LARGE ONIONS and stir every few minutes with a wood spoon until onions start to get brown and sweet. You can lower the temperature and keep cooking until they have reached your desired color (about 20 minutes). Then add a pinch of SALT and set aside.

FOR THE HORSERADISH SAUCE: Whisk together SOUR CREAM MAYO, and juice from half of a LEMON, prepared HORSERADISH, CHIVES, fresh BLACK PEPPER and SALT to taste.

TO ASSEMBLE THE SLIDERS: Spread a little of the HORSE- RADISH SAUCE on both sides of the BUNS. Use 2 slices each of Old World Naturals DELI ROAST BEEF and fold to fit the buns. Top with 1 tablespoon of CARAMELIZED ONIONS and ARUGULA and enjoy!