Posted on May 2, 2012
Congrats to our Sandwich Contest Winners!
Thank you for participating and congrats to our Sandwich Contest Winners!
Check out
Trisha Kruse’s Hot Artichoke and Roasted Red Pepper Turkey Sandwiches
Michael Ashley Schulman’s Cultured Californian Sandwich
and
Cristy King’s Peach Cheddar Chicken Breast Sandwich.
Hope you enjoy these recipes as much as we do!
Posted on May 1, 2012
Enjoy a Plain Awesome Picnic
Just in time for the warm weather, we thought you might enjoy five plain awesome sandwich ideas that pack perfectly into a simple picnic basket.
Hickory Smoked TLT: Who needs bacon, when lean Plainville Farms Hickory smoked turkey has all the flavor without all the guilt? Couple these delicious slices with juicy heirloom tomatoes and crisp romaine lettuce. Save the mayo for stay-at-home eating and spread sliced sourdough with Dijon mustard so you’re good to go.
Turkey Tapenade Ciabatta: Layer fresh ciabatta rolls with roasted sliced turkey and red bell peppers. Puree kalamata olives, capers, lemon juice and herbs into a paste and spread on top. Add a little arugula and wrap it up for the road.
Stuffed Sub Sandwich: Chop up some Plainville Farms turkey salami, bologna and ham. Toss with shredded provolone, pimentos and chopped pepperoncini. Drizzle with oil and vinegar dressing and a pinch of oregano. Stuff into an Italian roll and get to it.
Turkey Waldorf Sandwich: Layer roasted turkey with thinly sliced granny smith apples, crumbled blue cheese and butter lettuce. Serve on dark pumpernickel bread for a robust contrast in flavors.
Southwestern Spiced Turkey: Grab some roasted green chilies and grilled red onions and pair them with your favorite turkey. Top with pepperjack cheese between slices of cornmeal rye. Now, enjoy that beautiful blue sky!
Posted on April 30, 2012
Simple Ways to Celebrate Mom
Everyone knows the restaurants book up like nobody’s business for Mother’s Day. Rather than fighting the crowds when the wait staff is racing around and the kitchen is overtaxed, it’s the perfect time to show mom how much she means through these (more unique) food themed gifts.
Breakfast in Bed: Why head out for Sunday brunch when the best table in the house is free–the bed! Start with Plainville Farms breakfast sausages and work your magic. Round out the meal with poached eggs, buttermilk pancakes a bowl of fresh fruit. Just make sure to take the order on Saturday night, so mom can sleep in as long as she wants!
The Weeklong Lunch Break: Take at least one chore off of mom’s plate for the week by preparing lunch for the family every day. Just stock up on your favorite whole wheat bread, Plainville Farms sliced deli meats, cheeses and condiments galore and you’re halfway there. Just remember to set the alarm a few minutes early each day to accommodate for your new deli duties.
Prepare Planned-Overs: Designate the day to preparing a dish that keeps on giving. Fire up a roasted turkey or toss together a beautiful braised dish with leftovers in mind. Go ahead and serve up the original dish for Mother’s Day Dinner, then offer mom ideas for (or help with) using up what’s left in quesadillas, salads, sandwiches, pastas and more throughout the rest of the week.
Picnic in the Park: Rather than assembling sandwiches in advance, split one French baguette lengthwise and bring a bunch of fillings to prepare lunch on the spot. Create luxurious combos like Hickory Smoked Turkey, Brie and sliced pears or Virginia ham, arugula and goat cheese. Don’t forget the cutting board and bread slicer so you can portion out a bit for everyone.
Clean the Kitchen: Cooking or not, give mom a little kitchen clean up and she’ll feel the love for sure! Grab the siblings, start with the fridge and stop when the floor is sparkling. Nothing says, “I love you mom” like a serious wipe-down of countertops, small appliances and cabinets. Everything else is simply gravy.
Posted on April 24, 2012
Grilled Turkey Three Ways
When you break out the grill this year, consider moving beyond your typical go-to burgers and dogs. There are tons of options, including turkey that should make your to-do list. We’ve got three distinctly different ways to get this delicious option into your regular rotation.
Burg-o-rama: Season Plainville Farms ground turkey with your favorite herbs and spices. Since ground turkey is lower in saturated fat than ground beef, you can even add a little olive oil to the mix to make the juiciest, healthiest burger ever. Make sure to place burgers on a well-greased, preheated grill to prevent sticking. Cook over medium-high heat until cooked all the way through to 175ºF. Grill some onion slices or peppers on the side and you’ll amp up the flavor even more.
The Best of the Breast: Marinate your Plainville Farms turkey breast with olive oil, fresh herbs and garlic for at least 30 minutes and up to 24 hours. Then, preheat your grill over medium high and place your turkey breast, skin side down, onto the grill. You’ll want to turn the grill down to medium to avoid burning the skin. Give it some time, then flip over the breast to finish until it’s cooked through. Slice up grilled turkey and serve on top of salad, with fruit chutney or on your favorite sandwich roll.
Eyes on the Thighs: Rub turkey legs with a mixture of chili powder, cumin, garlic and oregano. Season with salt and pepper and let the flavors sink in. Make sure to grill turkey legs over a medium-low heat for tender crispy results. In the end, you’ll be able to pull the meat right off of the bone and enjoy as is, with your favorite salsa or smothered with spicy BBQ sauce.
Ready to get started? Watch this video demonstration and fire up your grill!
Posted on April 20, 2012
Celebrate Earth Day Plainville Farms Style
At Plainville Farms, we care about the environment like we care for our birds. The old fashioned way. We use common sense to guide us in our decisions. That means locating our farms as close as possible to our processing plants so we drive less and use less fuel. Our frozen sausages are packaged in 100% recycled paperboard and our trayless packaging reduces our carbon footprint. It’s these little things that make a difference. We’re guessing our extended Plainville Farms family cares as much about the environment as we do. To celebrate Earth Day, we offer you ten common sense tips to save the planet from your very own kitchen.
Walk to the grocery store. Consider using up some of your own energy, while saving a little fuel. Trips a little too long? Hop on that bike instead!
Shop seasonally. Meet the farmers in your area at farmer’s markets and support their local businesses. Purchasing fruits and veggies seasonally from sources nearby insures a smaller carbon footprint transaction.
Share your shopping list. When you do hit the store, share the trip with a friend. Combining the drive with a visit makes the task more enjoyable. Alternate the favor and you’ll cut your driving bill in half.
Pack in a washable sack. Send those Plainville Farms turkey sandwiches to school in washable lunch bags rather than plastic or paper bags that’ll inevitably end up in the trash.
Be your own mixmaster. Just because you have a food processor, blender or mixer doesn’t mean you have to rely on it. Add a little muscle power to your next recipe in the form of extra chopping, whisking or blending. Consider it a “green” workout.
Store in reusable containers. Toss those plastic baggies to the wayside and invest in indestructible (and easily washable) glass containers for all of your leftovers.
Unplug small appliances. Toasters, blenders, coffee makers and the rest of those appliances that sit on your counter top use energy even when turned off. Unplug and save it for when you need it.
Turn your freezer up. Experiment with dialing your freezer and fridge up by a notch or two. Most of these appliances go way cooler than necessary to get the job done.
Divide your waste. Compost turkey scraps, fruits and veggie skins. Recycle plastics, glass and paper. Toss waste into the garbage and of course, re-use whatever you can!
Stand by your sources. Get to know the farmers and suppliers of your food. Supporting companies and individuals that make the right choices about growing your food and treating the environment right, you will help make a big difference.
See how our Farmer’s take care of things.
Posted on April 10, 2012
Spend Less, Eat Better
Come tax season, many of us are eating a little humble pie. Of course, it takes a little more sustenance than that to get us through mid-April and back on track. The good news is that there are lots of ways to cut costs in the kitchen, while still making delicious, substantial meals. Take a break from your numbers and find out how these little tricks can work for you throughout your next year.
Find the right cut: Plainville turkey breast is naturally loved for it’s tender juicy flavor. Of course, thighs and drumsticks, which cost less, are amazing as well. You can roast them over a low heat for a long time to create dishes like turkey carnitas or braise them in broth for a turkey osso bucco that’s out of this world. Either way, you’ll save a pretty penny.
Grow a little (money) tree: Have you ever noticed how much you spend on herbs alone? If you set aside a little plot (or planter) in your garden, on your porch or even in a kitchen window, you can have fresh flavor year round. Consider starting with heartier herbs like thyme, rosemary or sage, which all happen to pair wonderfully with any cut of Plainville Farms turkey. Basil, mint or cilantro will do great in outdoor gardens as the summer sun starts to shine.
Buy big and save: When choosing poultry, you can save money buy purchasing whole birds or larger cuts. Roast or grill your whole Plainville Farms turkey or break it down into smaller cuts like breasts, thighs and drumsticks and freeze them for later use.
Get to the roots: Hearty root vegetables combined with chunks of Plainville Farms turkey make for an amazing stew. It’s hard to believe that this family of veggies, including turnips, parsnips, rutabagas and celery root can be so tasty, underappreciated and, yes, inexpensive. Buy them in bulk and store them in a cool area of your kitchen and you’ll have plenty to hold you over until tomato season.
Welcome the grain: What do rice, barley and wheatberries have in common? They all make a terrific base to almost any dish at a nominal cost. Perfect beneath your best braised dishes like Turkey Cacciatore, a plateful of any of these grains will soak in the flavor and boost your savings with every bite.
Posted on April 10, 2012
Postcards from Pizzaville
Sure a large cheese pizza hits the spot when you’re lounging around the house on a sleepy Sunday with the kids, but there are tons of other interesting ways to enjoy a slice or two. Pizzaville is a place where you’re inspired to think outside of the delivery box. Here are a few directions to travel to find a whole favorite pizza flavor.
Choose Atypical Toppings: We love pepperoni, but pizza is such a blank canvas that it’s perfect for experimenting. How about a pie with shredded turkey, green peppers and olives, or a sweet salty combo of Plainville Farms Virginia Ham and sliced pears? The combos are endless.
One Up Your Crust: Create a pizza dough from scratch and knead in herbs like basil or oregano. Not enough time? Start with store bought and sprinkle herbs onto the counter before your roll out the dough.
Sensationalize the Sauce: Before reaching for your typical tomato sauce, consider some other unique options. Spread with one of the following: refried beans, hummus, olive tapenade or peanut sauce on your dough and you’ll end up with an entirely different ethnic flavor profile represented. Still thinking about tomato sauce? Add ground turkey to your traditional tomato sauce for a bolognaise base that’ll create an unforgettable pie!
Take a Break from Baking: A typical pizza recipe calls for baking in a super hot 500ºF oven. That may crisp up the top, but grilling your pizza will give it that smoky charred taste of a brick oven pie. Use a pizza stone or toss it directly on the well-greased grill and you’ll see what we mean.
Cut your dough into quarters for individual pies or even smaller for bite-sized minis. Pull it into a long slab if you feel like it. Remember, your food means your choice!
Posted on April 3, 2012
Take a Trip to Pasta-ville
Pasta and red sauce? Sure, we all do it. But if you take time to consider the possibilities and you’ll see that this easy quick cuisine has way more to offer. Here are a few ways to make the most of your next bowl.
Doctor Your Jar. Whether you buy a premade pasta sauce or toss together a typical tomato sauce from scratch, it’s always fun to give the dish a little variety. Play around with pesto, heavy cream or even a simple splash of extra virgin olive oil. Add some fresh or dried herbs for an instant upgrade. Simmer some ground turkey in it for extra meatiness.
Consider the Cut. In addition to making your plate more interesting, pasta shapes are cut to pair best with particular sauces. Heavy ragus like turkey bolognaise cling to rigged penne, skinny linguini noodles are often slathered with buttery broth based sauces and pesto is an excellent coating for short pieces like fusilli or bow ties. Although there are some traditional pairings, like macaroni and cheese, you’ll find your own favorites when you mix and match.
Time it Right. In order to prepare great pasta, you must start with perfectly cooked noodles. Depending on the size and shape, cooking times will vary, but the end result should always be something that feels tender enough to be chewed easily, but slightly toothsome, and never mushy. In order to evenly cook pasta, make sure to use a very large pot and bring your water up to a complete boil before you add the pasta. Stir immediately, and then patiently allow your pasta time to cook.
Streamline your Flavors. Pasta is an excellent host for bold, flavorful ingredients, but too many competing flavors can kill a dish. Focusing on three or four primary ingredients with big flavor rather than a bunch of less pronounced options will yield a more appealing overall meal with layered, not muddled taste. Consider unique pairings like braised turkey, caramelized onions and thyme or Plainville Farms Herb de Provence Turkey Breast with arugula and goat cheese.
Make it Hearty. Diced, ground or pulled Plainville Farms turkey adds a lot of flavor to your favorite pasta dish with less saturated fat than ground beef or pork. Add plenty of vegetables as well and you’ll end up with a healthy plate that’s good for your heart and your tastebuds.
Finish with Flair. It’s classic to top pasta with a sprinkle of grated parmesan cheese, but its also predictable. Instead, switch to parmesan cheese shavings, freshly baked croutons, or toasted nuts for exceptional flavor and unexpected crunch.
Posted on March 23, 2012
Soup Up Your Sandwich
Greetings from Sandwichville! The is the land where just plain awesome sandwiches happen. All it takes is some Plainville Farms turkey and a some culinary know-how to make America’s most underrated lunchtime staple go from so-so to oh-so-much-more. Try these techniques to make your sandwich a little snappier in time for your next meal.
Pickle: Rather than sticking to classic dills or bread and butter pickles, create a brine and pickle some red onions as a topping for your next sandwich. With a quick pickling recipe, just a few minutes with some salt and vinegar will change the way your onions eat.
Sear: Your sliced Plainville Farms Turkey is already cooked, but that doesn’t mean you’ve got to keep it far from a pan. Just heat a drizzle of olive oil and then give your turkey slices a quick sear. Once it’s brown, your sandwich will soar from everyday to out of this world.
Flavor: Mustard and mayo are terrific alone, but with herbs and spices added, they can elevate your sandwich to new heights. Try chopping fresh herbs like basil or cilantro and a bit of garlic and mixing it into mayo before dressing your next turkey sub. Stir some horseradish or curry into your favorite mustard and you’ll change the flavor entirely.
Roast: Sliced fresh tomatoes are wonderful in July, but many months they just don’t cut it. That’s the perfect time to toss them with a little bit of olive oil and slow roast them in a very low oven (250 degrees) until they’re concentrated with flavor. Eat them right away on your favorite sandwich or save them in a little olive oil for your next lunchtime treat.
Marinate: Toss cucumbers with some rice vinegar, a little fish sauce, mint and some chili flakes for a Vietnamese style condiment. Douse red bell peppers in olive oil, red wine vinegar, capers and garlic for Mediterranean flavor. Combining fresh vegetables with fresh flavors will keep your sandwiches going strong for many meals to come.
Posted on March 10, 2012
Not Your Mama’s Meatballs
There are plenty of purists that believe in order to prepare a primo meatball, you’ve got to follow Mama’s mama’s recipe from the old country. You know the one: ground pork, ground beef and lots of garlic stewed in tomato sauce. (And there’s plenty to love about this culinary tradition.) That said, if you open yourself up to the possibilities, like reaching for Plainville Farms ground turkey instead, a meatball can be so much more. Here are a few culinary tips that are sure to spice up your next attempt at these delightful morsels of meat.
Try it with Turkey. Nearly 3g less saturated fat than ground beef, and only 193 calories per 3 ounce serving, ground turkey is an easy health swap. Use regular ground turkey for richer flavor and ground turkey breast if you’re looking to cut more fat and calories. Remember, with the right spiced and sauce, ground turkey will taste as good (if not better) than any other ground meat.
Go for a Little Spice. Try some stylish spice mixes like your favorite curry powder, a Thai combo like garlic, lemongrass and basil or something Middle Eastern like ras el hanout. Using a base mix of ground meat, eggs and breadcrumbs, these out of the norm spice combos will launch your cooking into a whole new territory.
Choose the Right Crumb. Sure, you can go for the typical dried breadcrumbs, but adding items like buttery cracker crumbs, flakey panko, fresh pulled sourdough or rye will give these amazing morsels an entirely different mouthfeel.
Size it Up. Be deliberate about the size you serve and scoop uniform amounts of your mixture. Tiny bite-sized meatballs are perfect appetizers and kid fare, while larger meatballs are great as an entree or if you may end up slicing them for sandwiches.
Select the Right Sauce. Marinara is great if you want to mimic Grandma, but options abound. Looking for something exotic, try a spicy curry sauce like this one. Feeling in the mood for something a little more down home? Consider using your favorite barbeque sauce for starters.
Posted on March 8, 2012
Slam Dunk Sandwiches
March comes in like a lion and goes out like a lamb. In the middle, there’s a whole lotta basketball! For some, that means many meals in front of the big screen and nothing beats a well-constructed sandwich when you’re watching your team make it to The Final Four. Here are a few of our favorites that are destined to be winners in your circle.
The Spicy Orangeman: Drizzle Plainville Farms Turkey Breast with Franks Red Hot Sauce. Top it with blue cheese dressing and crunchy Romaine lettuce. Serve on a toasted onion roll.
The Blue Devil Bun: Create your favorite egg salad with plenty of chives and cayenne mixed in for spice, then place it on a toasted bun. Top with Plainville Farms Honey Maple Uncured Ham and a juicy sliced tomato.
The UC Cal Classic: Start with Sliced Turkey Breast on grilled sourdough bread. Top marinated artichoke hearts, roasted peppers and Monterey Jack cheese and broil until melted. Spread some roasted garlic aioli on the top piece of bread and sandwich together with some arugula in between.
The Seton Sub: Grab that Plainville Farms Turkey Bologna, Turkey Salami and Virginia Bran Uncured Ham and pile it high. Top with sliced pepperoncini, red onions, provolone and heat it up in your toaster oven. Top with chopped lettuce, tomatoes and plenty of Italian dressing before serving.
The Tulane Muffaletta: Start your sandwich with Plainville’s Cajun Turkey Breast and mozzarella on sliced foccacia. Top with sauteed green peppers, onions, garlic and tomatoes. Finish it off with a heaping spoonful of your favorite chopped olives and spike it with Tabasco for some serious heat.
Posted on March 7, 2012
Congrats to our Super Bowl contest winners!
Congrats to our “Super Bowl” Recipe Contest winners
Donna Beck, Maura Colleen Farrall and Mary Ramsey!
Check out their delicious recipes:
Stout Beer and Chocolate Chili
Spicy Turkey and Black Bean Stew
Coconut Curried Thai Turkey Soup
Try them at home and tell us what you think.
Posted on March 1, 2012
Turkey Pot Pie: From Traditional to Terrific
Turkey potpie has one of those scents that makes a house smell like a home. In other words, you can’t go wrong when you put together Plainville Farms turkey, a flakey crust and an aromatic sauce. Don’t believe us? We’ve put together five fantastic ways to make your turkey pot pie the best ever. Try them out and let us know what you think.
Butter up the Crust: If you’re staking claim to the best potpie ever, you’ve got to make your own crust. The biggest choice you’ll have to make is whether to use shortening or butter. Our choice is a little of both. The shortening will make it nice and flakey and the butter gives it that richness we all enjoy.
Brown Your Turkey: Start your filling by browning some diced roasted Plainville Farms turkey in a sauté pan with some butter. This browning will bring out extra savory goodness that will add richness to your sauce. Transfer browned turkey to a clean plate with a slotted spatula and continue building your sauce in that same pan. When you deglaze with wine or chicken broth, you’ll taste that extra bit of effort.
Go Heavy on the Aromatics: When in doubt load up on extra onions, celery and garlic in the beginning of the cooking process. Other vegetables like leeks, fennel and parsnips will also give your filling an added boost, while blending well with the turkey flavor we know and love.
Get Creative with Veggies: Traditional potpies call for peas, mushrooms and carrots, giving the dish a true taste of Americana. Add your own signature by experimenting with additional inputs like roasted sweet potatoes, grilled peppers or artichoke hearts. This unexpected twist will give your potpie a little something memorable in every bit.
Add Extra Herbs and Spices: You can give your potpie and ethnic angle if you look to your spice cabinet for inspiration. Mix in masa harina, cumin and chili powder if Southwestern is your thing or go with fresh rosemary, thyme and a little Dijon mustard in your sauce if you’re feeling French. While Turkey Pot Pie is a decidedly American dish, a little twist on that tradition is bound to result in a variety of spectacular recipes to ad to your collection.
Send in pictures of your favorite turkey pot pie.
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.