Posted on February 22, 2012
Warm Up with Turkey Chili
Whether you’re preparing for a weekend of sports viewing or hitting the ski slopes, this cold weather certainly calls out for something warm and hearty to fill you up. And that’s really all you the inspiration you need to get a rich simmering pot of turkey chili going on your stove. With so many styles to choose from, it’s often hard to know where to begin. Here are some of our go-to ideas:
Southwestern Carnitas Chili: Start by slowly simmering a Plainville Turkey leg or thigh in just a little bit of water in the oven. Let it go until the meat just falls away from the bone. Add in Southwestern ingredients like black beans, hominy, green chilies, cumin and lime. Finish off with cilantro, diced onions and cotija cheese.
Boston Baked Chili Beans: What could possibly make your sweet and savory baked beans even better? Ground turkey of course. Sauté any of Plainville Farms delicious ground turkey in a pan with a little bacon. Add navy beans and season with brown sugar, molasses and ketchup until it’s just right. Thin out just enough with turkey or chicken broth and chow down.
Three Alarm Turkey Chili: Any spice lovers in the family? Make a turkey chili that’ll test even the manliest of taste buds. Sauté ground turkey with onions, green peppers and garlic, then turn up the heat. Use a combination of smokey chipotle, hot habenero and pickled jalapeno to give you a fiery flavor that’s certain to warm the coldest mid-winter nights.
Posted on February 15, 2012
Simple Swaps for Heart Health
It’s February. Cupid is still circling the country with Valentine’s Day romance and hearts are top of mind. And we’re not just talking about those little sugar candies with the “Be mine” message. It’s national Heart Health Month, which means it’s a great time to do something good for that ol’ ticker of yours. To help you out, we’ve put together a list of five simple food swaps that are so quick and easy, you won’t miss a beat!
For sandwiches: Rather than settling on processed meats, go for Plainville Farms sliced roasted turkey. Relying on real natural seasonings, rather than nitrates and other artificial ingredients, turkey offers great flavor and a delicious base that pairs well with all sorts of fillings.
For sides: French fries are fattening. White rice has very little nutritional value. If you want to add fiber to your diet (and you should) whole grains are the way to go. How do you know if you’ve found one? Look for brown, instead of white. Brown rice, wheatberries, barley and bulgur are great examples. Quinoa, which comes in red and golden varieties, is another great option.
For cooking: Did you know all fats are not created equal? Olive oil contains monounsaturated fats, otherwise known as good fats. Rather than sautéing in butter, make sure to use olive oil if you want to promote heart health at your dinner table.
For crunch: Even on a health kick, you don’t need to suffer between meals. Instead, there are crunchy, satisfying solutions to keep those hunger pangs away without reaching for a bag of chips. They’re called almonds. Go for fresh roasted unsalted almonds for maximum crunch with the best nutritional profile going. A small handful goes a long way.
For burgers: Swap ground turkey for ground beef in burgers, meatballs and meatloaves. Plainville Farms ground turkey has half as much saturated fat as typical ground beef with just as much protein.
For flavor: Take that saltshaker and replace it with a bowl of fresh or dried herb and spice blends. If you’re trying to stick to a low sodium diet for heart health, remove the source of temptation. You can up the flavor of every family favorite, from turkey burgers (made with Plainville turkey breast meat, of course) to soups to side dishes with a sprinkle of green or a little blast of heat. Chances are you’ll find that these “substitutes” are better than your old standby.
Posted on February 8, 2012
Turkey for Two
Turkey’s often portrayed as a huge family meal. It’s the center of the table at the holiday gathering, the highlight of Thanksgiving or the glue that holds together the rest of the potluck. Of course, that doesn’t mean a turkey dinner for two isn’t in the cards. From Valentine’s Day romantic dinners to quick weeknight meals, turkey offers tons of options for a table of two.
Savor the sliver: Turkey cutlets are not only easy to cook, they’re quick, tender and absolutely perfect for a two person meal. All you need to do is dredge them in a little bit of flour then give them a quick sauté on the stovetop. Finish off the dish with white wine, marsala or a squeeze of lemon juice.
Build up your burger: If you think turkey burgers are all about the summertime barbeque, try again. Grab some ground turkey and you can create a taste sensation by mixing in fresh herbs, sautéed onions and exotic spices. Top your Valentine’s burger off with a little something special like wild mushrooms, truffle oil or your favorite aged goat cheese. Perhaps swapping arugula or baby greens for the traditional iceberg lettuce leaf will make you realize just how special a burger can be.
Partake in some pasta: In Italy, fresh pasta is worthy of its very own course. Rather than grabbing for a jar of sauce and your regular noodles, consider making something spectacular for a change. How about a combination of diced turkey breast, roasted fennel and pesto on some linguini? Maybe ground turkey with tomato sauce and kalamata olives is more your style? You can always cook the whole box of pasta and customize with different flavors throughout the week.
Turn up your tacos: Sauté ground turkey with garlic, chili, cumin and lime and you’ve got the start of a terrific taco bar. Prepare additions like chopped tomato, onions, lettuce and cilantro to add to your own as you wish. Trying to take your taco up a notch? Bring pickled vegetables, cabbage slaw and fresh salsa to your table for two.
Posted on January 19, 2012
Enter our Super Bowl Contest
It’s that time of the year again when we gather around the big screens to find out the winner of the season. Well guess what? This year in addition to your favorite football team, that winner could be you! Enter Plainville Farm’s Super Bowl Turkey Recipe Contest and see if you’ve got game. You can send more than one recipe. Just make sure that all of your entries have Plainville Farms Turkey as one of the ingredients and they can be served in those super little bowls you see in the picture! Easy and delicious. We say it’s time to kick off the contest and make your play.
Posted on January 10, 2012
Doing the New Year Diet
In comes the New Year and we’re done with those added calories that the party season seems to offer (in bigger quantities every year!). That’s why it’s the perfect time to evaluate your diet, not just to lose weight, but to be as healthy as you can be. We’ve got five ideas to help get you started.
Go Ground Turkey. Substituting ground turkey for ground beef is an easy step in the right direction. One 3 ounce portion of ground turkey has 193 calories as opposed to your typical (80/20 mix) ground beef with 230. It’s also got half the saturated fat.
Get On Your Grill. Whether it’s cold outside or not, your grill is certain to make a tasty meal. Toss on a turkey breast, half turkey or even a whole bird and you’ll have a wonderful main course. Grilling allows you to cook with just a small amount of fat so results are delicious and diet-friendly.
Serve On Greens. There’s nothing like a fluffy bed of assorted leafy greens to fill up a plate. Go beyond iceberg and you’ll find that arugula, chicory, red leaf and watercress will add tons of flavor to your plate. Top with grilled Plainville Farms Turkey, beans, avocado and nuts for a variety of combinations. Our Turkey Taco Salad is sure to make your top ten of 2012.
Give It Some Grain. Substitute whole grains like quinoa, brown rice and wheatberries for white rice in your side dishes, salads and soups. Whole grains provide added bulk and fiber and fill you up with the right kinds of carbs. They also provide amazing texture and taste terrific.
Season With Spices. Rather than grabbing for the salt shaker, give your food extra flavor with bold spices, herbs and other natural seasonings like ginger and garlic. Plainville Farms Turkey Meatloaf cashes in on the old-fashioned flavors of grandmother’s house. With enough onions, celery and marjoram, you can never go wrong.
Posted on December 30, 2011
Culinary Resolutions
Many of us reach the New Year with grand exercise plans, diet ideas or other lifestyle improvements. But resolutions don’t always have to be about doing without. Instead, we’ve put together a few fun suggestions for making more of your kitchen time in 2012.
Experiment with new cuts. If you typically go for ground turkey, try cutlets or a whole breast for a change. Experiment with a half bird once in a while. Choosing alternative cuts to your typical go-to’s will expand your family’s menu and add excitement to your meals. Swap out different types of meats to change up everyday dishes. For instance, try turkey cutlets in your next marsala rather than chicken or veal.
Be prepared. Allow some time to prep your veggies and herbs as soon as you come home from your grocery shopping. Store chopped items in glass or plastic airtight containers so that you’re ready to assemble your meals on a moments notice. A little bit of upfront prep work in one session can save you loads of time throughout the week. Having chopped fresh herbs on hand inevitably inspires more flavorful meals and whimsical cooking.
Expand your range. Earmark recipes that you’ve never tried before and invest in cookbooks that teach you to use spices and flavors from around the world. Techniques and traditions from a variety of ethnicities may be intimidating at first, but incorporating them (a little at a time) into your weekly menu is a surefire way to improve your culinary skills and stave off boredom in the kitchen.
Take a little longer. Give yourself an extra 30-60 minutes in the kitchen at least one night per week. This added time will allow you to experiment with new recipes and actually enjoy the cooking process. It’s the difference between cooking and putting dinner on the table.
Learn from the last generation. Gather recipes from your family and learn from them. Enjoy time in the kitchen with mom, grandma or aunts and uncles. Make sure to learn the techniques first hand, but record them for future generations so you can pass them on later. Embracing your culinary heritage is a great way to connect with your family and hold on to traditions for years to come.
Posted on December 5, 2011
Little Bites with Big Flavor
What would the holidays be without all of those wonderful parties with lots of little nibbles? This year, think beyond your typical mini-quiche and crudités and whip up a few of these finger foods for your next soiree.
Turkey Carnitas Chips: Braise a turkey leg or thigh in a low (350 ºF) oven with some chili powder, cumin and garlic. When the turkey falls from the bone, it’s ready to go. Pull into pieces and pile on individual tortilla chips. Top each with some salsa or sour cream and a cilantro garnish.
Holiday Tea Sandwiches: Upgrade the old school with sliced turkey on sourdough bread. Top with thinly sliced cucumbers, mayo and chives. Remove the crusts and cut into small squares or triangles.
Roasted Pepper Roll Ups: Place Plainville Farms herbed turkey breast slices on a clean cutting board. Top each with a basil leaf, a piece of fresh mozzarella cheese and some roasted red bell pepper. Roll turkey around the filing and secure with two toothpicks. Slice each roll up in half and serve.
BBQ Turkey in a Blanket: Cut Plainville Farms Sage Turkey Sausages into 2-3 pieces. Place each on a blanket of puffed pastry and dot with barbeque sauce. Wrap up and bake until golden a flakey.
Turkey Salami Bruschetta: Slice turkey salami into strips and toss with diced tomatoes, white beans and capers. Season with olive, vinegar, garlic and oregano. Spoon onto toasted or grilled baguette slices.
Posted on November 29, 2011
Save Time; Savor Dinner
Some times of the year are busier than others. Holiday season’s one of them. Between decking the halls and hitting your nearest mall, life’s regular tasks like getting dinner on the table by 6:30 seem to be a stretch. That said, with a few time saving tricks up your sleeve, you can cook a delicious dinner no matter what else is on your plate.
Think thin: When it comes to cooking, size matters. Smaller and thinner cuts of meat and veggies take less time to cook than larger. For example, Plainville Farms turkey cutlets take about 2 minutes to cook on the stovetop. Add a pan sauce to that and you’re at it for another 5 minutes tops. Check out our Turkey Marsala recipe and you can see how easy this scrumptious time savor can be.
Be a prep cook: Rather than leaving all of the dicing and slicing until the last minute, prep your vegetables when you do your grocery shopping. Set aside time on the weekend when you’re not shuttling to and from work, picking the kids up from ballet or grabbing that one last gift before the holiday potluck. Having peeled carrots, diced onions, minced garlic and chopped herbs in the fridge will make assembling your meals quite a bit tastier and a whole lot easier than doing it all on the fly.
Be selective about sides: Choose side dishes that are simple and quick to cook. Once again, the smaller the better. Orzo pasta and cous cous cook quicker than roasted potatoes or thicker pasta or rice. When you’re in a time crunch, remember these are your best go-tos to bulk up that meal.
Buy some time: There are tons of terrific pre-prepped items available in the grocery store these days. There’s no shame in buying pre-washed greens in a bag or all natural grilled chicken strips or peeled garlic. In fact, it’s important to stock your pantry with canned chopped tomatoes, canned beans and other user-friendly staple items to help you out, as the days get shorter.
Get fresh: Don’t forget about raw veggies and greens at this time of the year. In addition to counter balancing all of those heavy meals you take in with friends at office parties and community celebrations, tossing together a salad can be quick and simple. Add some protein like diced turkey, chickpeas or cheese and it’ll turn into a filling meal in a matter of minutes.
Posted on November 22, 2011
Looking Forward to Leftovers
When you’re hosting Thanksgiving, the rule of thumb is to purchase 1 pound of turkey per person. Of course, everyone knows it’s important to make sure you account for plenty of leftovers. With food that tastes this good, you’re going to want to make it last. Here are a few tips to help you out.
Keep it cool: Store leftovers in the fridge as soon as possible. When guests depart (or at the very least disperse from the dining room) break down the remaining turkey into airtight storage containers. You may want to separate the dark meat from the white meat so that you can optimize each.
Savor some soup: After removing most of the meat from the carcass, place it in your largest soup pot and cover with water. Bring to a simmer and cook for 2-3 hours for a rich stock. After discarding the bones, add leftover vegetables like peas, carrots or green beans, chopped turkey, beans or noodles. Refrigerate and enjoy the next day for lunch.
Have your cake: Combine chopped turkey with remaining mashed potatoes or stuffing. Stir in some egg to bind the mixture well. Form into cakes, dredge in flour, and then fry in a little oil for a turkey hash that’s worth another big “Thanks”.
Freeze with flavor: When it comes to turkey, Plainville Farms hardly believes there can be too much of a good thing. Of course, we know there are times when freezing leftovers is the way to go. The best thing to do is to slather your turkey with gravy or another sauce of your choice (BBQ, perhaps?) and then store in the freezer. This will help seal in the flavor and the juices and prevent freezer damage.
Mix it up: The day after Thanksgiving, everyone’s looking forward to round two. By the following day, it’s time to get creative. Combine leftover turkey with seasonings that you don’t typically think of during the holiday season. Try sautéing some dark meat with chipotle chile and garlic for some turkey tacos or topping your next turkey sandwich with mozzarella, basil and roasted red peppers. Chances are you’ll discover a new recipe worth repeating throughout the rest of the year!
What do you look forward to eating after your main holiday meal?
Posted on November 19, 2011
Top 5 Tips for Easy Carving
Even if you cook for your family every other night of the year, carving a turkey may take you out of your comfort zone. Chances are, you’re not alone. That said it doesn’t have to be that way. Here are a few simple tricks that you can take with you to the carving table:
1. Sharpen. Even the best chef can’t carve a perfect slice with a dull knife. Sharpen your carving knife yourself or bring it to a professional prior to the holiday rush. Having a sharp 6-inch boning knife on hand for separating the thighs, legs and wings can also be very convenient.
2. Stabilize. It’s nearly impossible to cut on a wobbly cutting board. Wet a kitchen towel and place it flat on the counter beneath your carving board. This should help “glue” the cutting board in place so that your turkey is more stable as you work.
3. Rest. Never try to carve your turkey immediately after removing it from the oven. In addition to avoiding potentially painful burns on your fingers, you’ll give the turkey juices some time to settle. Loosely tent your turkey with foil and give it about 20-30 minutes before getting started.
4. Lengthen. Pull your knife through the breast in long even strokes rather than sawing your way through. Carve parallel to the breastbone, working your way from one side all the way to the center.
5. Showcase. While dark meat tastes incredible, it tends to be less cooperative when it comes to slicing. Use these pieces at the base of your platter and beautiful white meat slices on top. Remember to fan out the pieces to show off all of that golden skin that you cooked so perfectly!
Looking for a little more guidance? Check out our step-by-step how to carve a turkey video to bone up on your technique.
Posted on November 16, 2011
Turkey Cookery 101
Seasoning: Plainville Farms turkeys are naturally super flavorful. Our farmers are committed to raising these birds the old fashioned way on a pure vegetarian fed diet, and that clean taste comes through. That means just a little salt and pepper’s really all you need. Of course, the interesting thing about turkey is that its rich flavor stands up well to all sorts of herbs and spices. If you’re the traditional type, stick with thyme, sage and a little rosemary. Going for something more unique this year? From chili to curry or ginger and garlic, there are infinite possibilities to explore.
Brining: For some, brining is a family tradition. Bathing a bird overnight in a saltwater bath with herbs and spices is paramount to the start of the holiday season. For others, finding the correct container to properly submerge, store and situate a large bird is hard to come by. The good news is Plainville Farms turkeys are perfectly juicy and flavorful as is. No messy clean up, no extra effort, no brine necessary! Let’s face it, you probably have enough on your to-do list anyway.
Stuffing: Stuffing (or dressing) is without a doubt an essential part of the Thanksgiving meal. That said it doesn’t necessarily belong inside the turkey. For food safety reasons, it’s better to cook stuffing in a casserole dish. In addition, without stuffing, your turkey will cook quicker and more evenly.
Positioning: There are those that swear by cooking their turkey breast side down, then flipping them halfway through. Of course, a 20-pound bird can be quite a handful (especially after it’s been cooking for over an hour). Instead, place your turkey, loosely tented with aluminum foil, on a rack in a spacious roasting pan so the air can circulate around its top and bottom. If you cook it on low heat (say 325 degrees), you’ll find the skin crisps everywhere, the meat remains juicy and there’s hardly a need to lift your finger, let alone the whole bird!
Basting: Contrary to popular belief, basting’s not necessarily the road to the best turkey in town. In fact, drizzling your crisp golden skin with juices may compromise your results. Plainville Farms turkeys cook perfectly with no basting at all. No opening the oven means even temperatures for a constant period of time. Rather than using up your nervous holiday energy going in and out of the oven, you can put down your baster and relax, knowing that when it comes to preparing Thanksgiving turkey easy does it.
Posted on November 8, 2011
Planning for a Stress-free Holiday Feast
Most people love a full household for the holidays. The warmth of family and friends is what it’s all about. Well, that and a delicious feast of all of our favorite foods! Of course, balancing it all can be challenging. That’s why it’s important to give yourself a healthy portion of advanced planning before the big day begins.
Make your menu manageable. With Plainville Farms turkey, the main course is a cinch. No basting, no checking the oven, nothing. If only your side dishes could be so easy. When planning your holiday table, choose dishes that can be prepared in advanced, cooked and delivered by your guests and store bought. Add tried and true items like Plainville Farms gravy, dressing and cranberry relish to your table and you’ll take a lot of stress out of your home kitchen.
Do the dishes. Pull all of the plates, glasses and flatware a few days before your guests arrive so you have plenty of time to polish, shine or purchase anything missing from your dinner table. If using cloth napkins, there’s no time like the present to iron and fold before out-of-towners show up.
Store up early. Go grocery shopping for dry goods and staple items several days before the holiday weekend. Traditional holiday veggies like sweet potatoes, celery and onions are easily stored at home. Save a short list of fresh herbs, greens and other perishable items for a quick trip though the express aisle. Shop early in the morning or late at night and save the midday for food prep and avoid the stress of fighting the crowds.
Freeze some sweets. Save yourself some time during the holiday rush, by preparing cookies, pies and cakes in advance. Assembled pies can be frozen, then thawed and baked Thanksgiving morning. Fully baked cookies and cakes are excellent candidates for the freezer, then just pull them out in time for guests. Save the extra special holiday effort for freshly whipped cream or a drizzle of warm caramel on top.
Prep in pieces. Divide tasks on your menu into those that can be done weeks, days and hours in advance. Like baked goods, casseroles store well in the freezer for a few weeks if necessary. Heartier vegetables like carrots and celery are perfect when cut and stored in airtight containers a day or so before cooking. Peeled potatoes can be stored (submerged in cold water) for a few days as well. If preparing stuffing from scratch, dice or pull apart bread pieces 24 hours before assembling your recipe and the texture will be perfect. Cranberry sauce also benefits when given a little extra sitting time to develop flavor before hitting the holiday table.
Reserve room for everything. Working backwards from your planned turkey time, create a schedule for your oven and stove to make sure that you have plenty of time and room to take care of business. Use our turkey cooking guide to figure out how long this year’s bird will take. Don’t forget that you’ll have 30 minutes of oven time to reheat stuffing and other sides while the turkey rests. Use the stovetop for sautéing vegetables for stuffing, then preparing gravy and finally for the family’s favorite mashed potatoes. Fill your oven with stuffing, sweet potatoes and pies in the morning and save plenty of space for roasting your thanksgiving turkey after lunchtime.
Posted on October 11, 2011
Greetings from Burgerville
There was a time when all you had to do was swap ground turkey for ground beef and you had yourself a unique twist on the ol’ American fav. Well, nowadays, the turkey burger is everywhere, so to make yours stand out it’s important to dress it up with a little more than ketchup and mustard. Great news is that Burgerville knows no boundaries! Combine ground turkey with just about any seasoning, top with whatever’s in season or stuff with all sorts of surprises and you’ll end up with a burger you can proudly sink your teeth into.
Season to taste. Spices of all styles can add an unexpected angle to the humble burger. Fan of India? Try curry powder. Pizza’s your thing? Oregano, pepper flakes and parm may be more your style. Add sesame oil, soy sauce and green onions for a little Asian inspiration. Feeling the need for Thanksgiving a little early this year? Mix in some sautéed celery, onions, sage and dried cranberries to hold you over.
Top if off. Think beyond ketchup and bun and develop your flavors even further. Remember that Curried Turkey Burger? Top it off with cucumber raita and serve on naan or another flatbread. Melt mozzarella, basil and marinara sauce on top of your pizza burger and place on toasted ciabatta or, (better yet) wrap in prepared pizza dough and bake til brown. Consider flavored breads and rolls like sourdough, pumpernickle and rye to easily add interest. Aged goat or sheep’s milk cheese, grilled vegetables, olive tapenade and smoked peppers will quickly add dimension.
Stuff with Surprises. Form patties around a special little something and it’s love at first bite. Gooey cheese likes cheddar, Gruyere or Jalapeño Jack make for amazing molten centers. Go even further by mixing in garlic, lemon zest or fresh herbs before stuffing. Make sure to cook your turkey all the way through so that cheese is melted right down to the core and every bite is as delicious as the first.
What do you do to make your turkey burgers just plain perfect?
Posted on September 29, 2011
Tailgateville
Let’s face it, when it comes to football food there’s plenty of ways to score big. So we’re taking a few classics and adding a little gobble to kick off the 2011 season. Here’s what we’ve come up with.
Hibachi Turkey Taquitos: Have turkey leg, will travel. Just fire up the grill and cook on low for an hour or so. You’ll be left with fall-off-the-bone tender dark meat that’ll roll up perfectly into a warm tortilla. A little guacamole and refried beans and your day’s all set.
Halftime Turkey: You think chicken wings are great with Buffalo style hot sauce? What’s stopping you from dousing a bigger bird like a Plainville Farms half turkey with a spicy glaze and going to town? Whether in the oven at home or on the grill in the parking lot, one of these big wings, and some leg, breast and thigh meat (served on a roll with some blue cheese dressing) will get you through a couple more plays than you’re used to.
Slider Stuffed Skins: Burgers and fries–not a bad combo. Better yet if the burgers are made of turkey and you go for the potato skins instead. Patty out a few mini turkey burgers and grill them off with your favorite cheese. Toast some potato skins on the cooler part of the grill and serve with the sliders inside. Dress them up with like a burger with ketchup or with sour cream and chives. Either way, you’ll be mayor of Tailgateville by the start of the game!
Posted on September 26, 2011
Warm Up to New Salad Ideas
A cold crisp salad is perfect on a hot summer day, but what’s a veg lover to do once the weather cools? Heat things up of course! From warm dressings to grilled greens here are a few ideas to get those wheels (or salad spinners) spinning.
Grab some grilled turkey. Cold cuts are fantastic, but warm grilled turkey mixed with the right combo of leafy greens, ripe tomatoes and cool cucumbers is something entirely different. Pairing hot and cold foods while considering contrasting flavors and textures adds interesting dimension to your meals.
Toss over the stove. Using a good pair of tongs and a heavy mixing bowl, you can dress your next salad with a little warmth. Just pour a little balsamic vinaigrette over a bowl of hearty greens like spinach, baby chard and arugula and give it a quick toss for about 20-30 seconds over a flow flame. (Make sure to hold the bowl with an oven mitt or heatproof kitchen towel.) Serve immediately, topped with your favorite turkey of course!
Get sweet on roasting. Slow roasting intensifies the flavors of many incredible vegetables. Try drizzling tomatoes, sweet potatoes or parsnips in some garlic olive oil and see what happens after a little oven time. Add these veggies to some pulled roasted turkey and baby greens and you’ll have a perfect autumn meal ready for the dinner table.
We’d love to hear what warm salads you prepare at this time of the year.
Posted on September 22, 2011
Rethink The Lunchbox
Just because your mom sent you to school with a PB&J wrapped in waxed paper each week, doesn’t mean you have to follow in suit. Adding variety to your kid’s lunch is destined to entertain and inspire better eating habits. Here are a few ideas to get your back-to-school backpack on the right track.
Heat it up. Who says toasty sandwiches are reserved for weekends? Heat up your next turkey and Swiss on a griddle or panini some ham and cheddar between a soft roll. Cut it up into quarters or sticks and stack these deliciously warm morsels in a heat resistant canister. Talk about hot lunch!
Cut it out. Triangles are better than the regular halves, but a sandwich cut into a heart shape–now that’s inviting! Allow your kids to help by using cookie cutters to create their favorite themed sandwiches. Turkey and jack in the shape of a turkey?? Sounds like a winner.
Turn it around. Why waste time with bread, when really it’s the meat they love? Use Plainville Farms sliced ham or turkey as the outside and wrap up a breadstick, cheese stick or even a celery slice. Looks like and hors d’oeuvre. Feels like a little something special.
What do you do to make your lunchbox a little livelier?
Posted on March 28, 2011
Sustainability is a way of life.
Sustainability is a big buzzword these days. For us, it’s not so much a word. It’s a way of life. It’s just the way it’s always been. Being good to the environment, well, that just works for us. Our new eco-friendly packaging allows us to provide our customers with the very best turkey at a low-cost to Mother Nature.