Kuhn's Market - Recipes

Ingredients: 1 lb. asparagus 1 tablespoon olive oil 1 tablespoon unsalted butter 2 cloves garlic, chopped 1 teaspoon salt 1/2 teaspoon ground black pepper 1/2 lemon 2 tablespoons grated romano cheese Preparation: Trim the woody ends from the base of the asparagus spears by cutting off the bottom 2 inches. Heat a large skillet over medium high heat. Add the oil and swirl to coat the pan. Add the asparagus in a single layer, turning occasionally, until lightly golden and almost tender, 8 to 10 minutes. Reduce the heat to low. Add the butter, garlic, salt, and pepper and stir to coat the asparagus. Cook until the garlic is softened and fragrant, 1 to 2 minutes more. Immediately transfer to a serving plate. Just before serving, squeeze the juice from the lemon half over the asparagus and sprinkle with romano cheese. A quick and easy spring side dish best served immediately after cooking! Enjoy!

Ingredients: 1 Corned beef brisket with spice packet (about 3 pounds) 2 pounds red potatoes, quartered 1 pound baby carrots 2 celery ribs, cut into 3 inch pieces 1 small onion, quartered 1/2 head of cabbage, thinly sliced 8 whole peppercorns 8 whole cloves 1 bay leaf 12 oz bottle of Guinness stout 1 coffee filter Prepared horseradish Preparation: In a 6-qt. slow cooker, combine potatoes, carrots, celery and onion. Add corned beef but discard spice packet or save for another use. Place cloves, peppercorns and bay leaf in the coffee filter. Gather sides of the coffee filter to enclose seasonings; tie securely with string. Place in slow cooker and pour the Guinness over top. Cook, covered, on low 8-10 hours or until meat and vegetables are tender, adding cabbage during the last hour of cooking. Discard spice bag. After letting the beef rest 15 to 20 minutes, cut the beef diagonally across the grain into thin slices. Serve your corned beef with the cooked vegetables and horseradish for a d...

Ingredients: 1/3 lb. Dry Lentils One medium size onion – diced One cup crushed tomatoes or spaghetti sauce 2 Teaspoons olive oil About 7 cups water 2/3 cup Ditalini Macaroni Salt & Pepper to taste Preparation: Rinse the lentils well, then place them in 3 quart saucepan together with the onions, crushed tomatoes, olive oil, salt and pepper. Add the water and cook the ingredients on medium heat for about 30 minutes or until lentils are very tender, but firm, not mushy. Add the Ditalini and cook until the pasta is tender and the soup is slightly thickened. Serve it with Kuhn’s crusty Italian bread from the bakery and your favorite salad from the produce department. Enjoy!