How to use Pinwheel Provisions

Sourced from Koch’s Turkey Farm in Tamaqua, PA. Koch’s organic fillets are the juiciest, most flavorful turkey we have come across and are raised according to the strictest standards in the industry and are fed a GMO-free diet. These fillets are incredibly versatile: use them in stirfries, on the grill, sauteed, or lightly breaded and pan fried.

Here’s a super easy way to turn these into a quick & tasty dinner on your grill:

Ginger Teriyaki Turkey Breast Fillets
Ingredients:

• 2 turkey breast fillets

• 1/2 cup teriyaki sauce

• 1/3 cup sherry or dry vermouth

• 1 Tbsp ginger, minced

• 2 clove garlic, minced

  1. Add turkey and rest of ingredients to a zip lock bag, remove air and seal. Marinate for 30 minutes up to overnight (the longer the better.)

  2. Heat gas grill to 500 degrees. sear 5 minutes on each side. Baste with marinade when you flip them. Turn off burner on one side and move to indirect heating. Cook another 10 minutes on each side again at around 325 degrees, basting occasionally (30 minutes total cooking time.)

  3. Remove and rest 10 minutes before slicing.

Locust Point Farms Chicken comes from small, family owned farms in Maryland and southern Pennsylvania. These small flock birds are raised free range,  and are antibiotic and hormone free, which make for amazingly flavorful and tender chicken; you’ll taste the difference! These boneless, skinless breasts are incredibly versatile: use them in stir fries, on the grill, sauteed, or lightly breaded and pan fried.

Usage suggestion: Juicy Oven-Baked Chicken Breasts

Ingredients

• 1 tablespoon brown sugar, packed 

• 1 1/2 teaspoons paprika

• 1 teaspoon dried thyme

• 1 teaspoon salt

• 1/2 teaspoon garlic powder

• 1/4 teaspoon pepper, 

• 1 teaspoon chili powder -- optional for a kick of heat

• 4 chicken breasts

• 1 tablespoon olive oil

Instructions

• Preheat oven to 425°F (standard ovens) or| 400°F (convection ovens).

• Combine sugar, paprika, thyme, salt, garlic powder, pepper and chili (if using).

• Line a baking pan with parchment (or baking) paper, or lightly spray with oil. Toss chicken in the seasoning, and place on the pan. Drizzle with the oil. 

• Bake chicken in preheated oven for 16 minutes. It should be a golden color.

• Switch oven setting to Broil for the last 2-3 minutes of cooking until edges are crisp.

• Remove pan from oven, transfer chicken to serving plates and let rest for 5 minutes before serving.

Notes

Chicken should reach an internal temperature of 165 degrees before consuming. 

These flaky little buttermilk biscuits are filled with chunks of chicken sausage, paired with a rich country gravy, crushed black peppercorns. A couple of these paired with eggs, soup , or a salad make a great breakfast, lunch or light dinner! They also make fantastic hors d’oeuvres!
Heating instructions:

From frozen bake in a preheated oven or toaster oven at 375 ºF for 18-20 minutes (for a convection oven bake at 350ºF for 15 - 18 minutes) or until internal temperature reaches 165ºF.

Note that oven cooking times vary.

Contains: MILK, SOYBEANS, WHEAT. EGG. SESAME

Ingredients: BISCUIT DOUGH: Enriched Unbleached Wheat Flour, Hydrogenated Palm Kernel Oil,, Whey, Buttermilk, Leavening, Skim Milk, Soybean Oil, May Contain Egg and Sesame.

FILLING: Chicken, Water, Salt, Spices, Sugar and Citric Acid, Milk, Modified Corn Starch, Cream, Salt, Enriched Wheat Flour, Spices, Soybean Oil.

Chunks of sweet fresh crab meat are combined with seasonings for a delicious, Maryland-style seafood treat! 3 oz. per cake.

Cooking Instructions:

BROIL

Spray or coat pan with oil. Place pan on rack in middle of oven. Turn cakes over once during cooking.

• 9 minutes from thawed

• 12 minutes from frozen

BAKE

Preheat oven. Spray or coat pan with oil. Place pan on rack in middle of oven. Turn cakes over once during cooking. For convection ovens, reduce cooking time by approximately 1/3.

• 425°F for 13-15 minutes from thawed

• 425°F for 18-20 minutes from frozen

SAUTÉ

Cook in 2 tbsp. of oil on medium heat. Turn cakes over once during cooking.

• 5 minutes from thawed

• Cooking from frozen not recommended

DEEP FRY

Heat oil to 325°F - 350°F .

• 3 minutes from thawed

• 6 minutes from frozen

ALLERGENS: CRUSTACEAN SHELLFISH (CRAB), SOY, EGGS AND WHEAT

Ingredients:

CRAB MEAT, MAYONNAISE (SOYBEAN OIL, EGG AND EGG YOLK, WATER, SUGAR, VINEGAR, SALT, MUSTARD POWDER, ACETIC ACID, XANTHAN GUM), BREAD CRUMBS (UNBLEACHED WHEAT FLOUR, SALT, YEAST), EGGS, LEMON JUICE, SCALLIONS, SUGAR, SEA SALT, SEASONING (CELERY SALT [SALT, CELERY SEED], SPICES [INCLUDING RED PEPPER AND BLACK PEPPER], PAPRIKA), BLACK PEPPER. CONTAINS: CRAB, SOY, WHEAT AND EGGS.

A Pinwheel customer favorite, these melt in your mouth bone-in short ribs from Lancaster Farm Fresh Co-op are pasture raised on a diet free of hormones, stimulants or antibiotics, and preservatives. Delicious slow roasted, in the crock pot, or on the grill! Thaw before cooking. Please note that supplies are limited.

Suggested Usage: Red Wine Braised Short Ribs

(Serves 6)

• 3 pounds boneless short-in ribs, thawed and cut in chunks (approx. 2 x 3-inch each)

• 2 teaspoons kosher salt

• 2 teaspoons fresh black pepper

• 2 tablespoons canola oil

• 1 large onion, chopped

• 1 carrot, peeled and chopped

• 1 celery stalk, chopped

• 1 (6-ounce) can tomato paste

• 1 tablespoon minced fresh rosemary

• 1 tablespoon fresh thyme

• 5 bay leaves

• 1 cup red wine

• 1 1/2 cups beef stock

1. Preheat oven to 275°F.

2. Season short ribs with salt and pepper. Heat oil in large Dutch oven over medium-high heat. In two batches, sear the ribs on both sides until well browned (1-2 minutes per side); remove from pan.

3. Add onion, carrot and celery to the pan (leave in any oil/drippings leftover from searing the ribs); sauté over medium heat for 2 minutes, stirring occasionally. Stir in tomato paste and herbs followed by red wine. Bring to a boil. Stir in beef stock; allow to boil 3-5 more minutes and thicken. Add short ribs and cover.

4. Place in oven and cook for 5-6 hours until short ribs fall apart when pressed with a fork. Remove the bones, skim excess fat and serve.

5. Chef’s tip: For extra flavor, make a day ahead. Transfer short rib pieces to a casserole pan. Discard bay leaves and any excess fat from top of braising liquid, puree vegetables with sauce and strain; whisk in additional stock if more sauce is desired. Pour sauce over short ribs, cover with foil and refrigerate. Before serving, place covered casserole pan in 350° F oven and bake 30-45 minutes.

Liberty Delight Farms all natural Simmental cows are pasture raised on 100 acres of rolling hills, and enjoy a diet free of hormones, stimulants or antibiotics and preservatives. The care and high standards with which their animals are raised comes through in the exceptional flavor & texture of their beef Their Ground Beef is comprised of an 80/20 mix. and customers are always happy that their cook weight yields are what they started with! Each pack of Ground Beef weighs 1 lb.

Usage suggestion:

Cheesy Beef Shells

• 8 ounces pasta shells

• 1 tablespoon olive oil

• 1 pound Liberty Delight Ground Beef

• 1/2 medium sweet onion, diced

• 2 cloves garlic, minced

• 1 1/2 teaspoons Italian seasoning

• 2 tablespoons all-purpose flour

• 2 cups beef stock

• 1 (15-ounce) can tomato sauce

• 3/4 cup heavy cream

• Kosher salt and freshly ground black pepper, to taste

• 6 ounces shredded extra-sharp cheddar cheese, about 1 1/2 cups

Instructions:

1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

2. Heat olive oil in a large skillet over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat and set aside in a bowl.

3. Add onion to the skillet, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic and Italian seasoning until fragrant, about 1 minute.

4. Whisk in flour until lightly browned, about 1 minute.

5. Gradually whisk in beef stock and tomato sauce. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 6-8 minutes.

6. Stir in pasta, beef and heavy cream until heated through, about 1-2 minutes; season with salt and pepper, to taste. Stir in cheese until melted, about 2 minutes. Serve immediately.

Liberty Delight Farms  raises healthy, happy animals, using sustainable methods, to produce all natural, great tasting meat for mid-Atlantic communities. These quarter-pound patties come 4 to a package, and are the perfect vehicle for your favorite grill sauce or glaze (we recommend the Fischer & Wieser Smokey Mountain Whiskey Glaze!) Even au natural, you’ll appreciate the way Liberty Delight‘s high standards brings a depth of flavor & great texture to your burger!

These flavorful & tender beans come from Coombs Farm in Elmer, NJ, picked at peak ripeness and flash frozen to seal in the flavors and nutrients.

Use anywhere you would use fresh green beans. Cook from frozen, or gently cook the beans in boiling water or a steamer until just tender.

Pairs with: seafood, poultry, beef, other veggies

Usage suggestion: Sauté our diced onions in a little butter until fragrant and golden. Add slivered almonds and sauté just until lightly golden. Add green beans , squeeze half a lemon into the pan along with a splash of water (or white wine or stock), cover and simmer for a few minutes until the beans are tender. Season with salt and pepper and serve immediately.

Green beans are an excellent source of vitamin K. They are a very good source of manganese, vitamin C, dietary fiber, folate and vitamin B2. In addition, green beans are a good source of copper, vitamin B1, chromium, magnesium, calcium, potassium, phosphorus, choline, vitamin A (in the form of carotenoids), niacin, protein, omega-3 fatty acids, iron, vitamin B6 and vitamin E. Green beans have also been shown to contain valuable amounts of the mineral silicon, and in a form that makes it easier for us to absorb this bone-supportive and connective tissue-supportive nutrient.

Our broccoli florets are picked at peak ripeness and flash frozen to seal in their flavors and nutrients; they are washed, prepped and ready for your next dish!

Use anywhere you would use fresh broccoli. Cook from frozen. Cook the florets in a steamer until just tender, saute in olive oil with garlic & lemon, or oven roast.

Broccoli is high in fiber, very high in vitamin C and has potassium, B6 and vitamin A. It is also packed with phytochemicals and antioxidants .

Pairs with: seafood, poultry, beef, other veggies

Usage suggestion:

Oven Roasted Broccoli

• Preheat oven to 400 degrees. Take 2 cups of frozen broccoli florets and place in a large bowl. Drizzle with 1/3 cup olive oil and sprinkle with 2 teaspoons of salt; mix well.

• Place the florets, evenly spaced and not overlapping, on a baking sheet and bake for 20-30 minutes, stirring once so that they brown evenly. Take them out when they are brown and crispy on the edges.

• Finish with additional salt and pepper to taste, a couple of squeezes of lemon juice and a drizzle of olive oil, and sprinkle with Parmesan cheese, if so desired.

A hearty blend of 6 root vegetables including sweet potatoes, turnips, red onions, gold potatoes, purple potatoes, and yellow carrots. Individually roasted and blended together with a light herbal seasoning of rosemary, thyme and sage. Use as a heat-and-serve side, or add to stews or casseroles. You can even puree them for a delicious root vegetable soup!

This mix is a good source of Dietary Fiber, Vitamin B6, Folate, Magnesium, Potassium and Manganese, and a very good source of Vitamin A and Vitamin C.

Pairs with: meat, poultry, seafood, other vegs.

HEATING INSTRUCTIONS:

CONVECTION OVEN Bake root vegetables at 375°F for 15-17 minutes on a lightly greased sheet pan, or in a baking dish. Rotate pan halfway through cook time. STANDARD OVEN: Bake root vegetables at 375°F for 18-25 minutes on a lightly greased sheet pan, or in a baking dish. Rotate pan halfway through cook time. NOTE: oven cooking times may vary.

MICROWAVE (1100 WATTS) Microwave 1 lb. of root vegetables on HIGH for 10 minutes, covered, stirring halfway through cook time. Let stand for 1 minute before serving. Note: microwave cooking times may vary.

Usage suggestion: Simmer with vegetable or chicken stock until very tender then puree for a quick and hearty vegetable soup. Mix in some cram for a little extra richness and top with fresh parsley or thyme and croutons.

INGREDIENTS: POTATOES, SWEET POTATOES, ONION, TURNIPS, CARROTS, OLIVE OIL, CONTAINS LESS THAN 2% OF DEHYDRATED ONION, GARLIC POWDER, MALTODEXTRIN, NATURAL FLAVORS, POTATO STARCH, SEA SALT, SPICES, SUGAR, YEAST EXTRACT.