Ingredients

Preparation

Omelettes

1. Preheat oven to 375°F.  Heat oil and butter in large sauté pan and add onion and garlic to pan, cook two to three minutes. Squeeze excess moisture from spinach, add to pan, cook for approximately five minutes, add nutmeg, salt, pepper to taste. Remove to bowl, stir in egg, breadcrumbs and 30 g parmesan, set aside to cool.
2. Beat the eggs. Heat half of the butter in 9 inch sauté pan and make flat omelette with half mixture, carefully place on a plate. Make sure the eggs are still loose and not too cooked, as you will be baking them a second time.  Make another omelette with remaining butter and eggs, place on plate, set aside to cool.

Torta Pastry

1. Unroll the pastry and cut out 2 circles by tracing the bottom of the springform pan. Make sure the circle is about 1/2 an inch wider than the bottom of the pan.  Spray the entire inside surface of the springform pan with cooking spray.  Place one of the circles on the bottom of the pan and brush with the egg wash. 
2. Cut out strips of the pastry, about 1/2 inch deeper than the sides of the pan, to line the sides of the torta.  Create the sides of the torta, pressing together the pastry and sealing the edges together with the egg wash.
3. When all ingredients have cooled, begin to layer the torta.
4. Place one omelette in base on top of the pastry. Spread with all of the spinach, then half cheese, then half ham and all the red peppers. Repeat layering in reverse, using remaining ham and cheese; finish with the other omelette.
5. Place the remaining pastry circle on top of the filling, brush with egg wash around edges. Fold over extra dough from the sides and make sure edges are tightly sealed.  Pinch the pastry between thumb and forefinger. Glaze with egg wash and with the point of knife mark decorative pattern on top, try to avoid cutting through the pastry. Decorate with pastry offcuts if you like. 
6. Bake for approximately one hour or until the crust is deep golden. Remove and let settle at least 20 minutes. Serve either warm or at room temperature. Cut into wedges.

Ingredients

• Grimm’s Hot Capicolli
• 1/2 cup cornmeal
• 1 purple cauliflower
• 1 white cauliflower
• 1 Romanesco broccoli or green cauliflower
• 1/2 cup shelled pistachios
• 1 cup basil leaves
• 1 cup mint leaves
• 1 cup olive oil
• 1/2 garlic clove
• 1 lemon

Preparation

1. Start by making the pesto. To a blender, add 3/4 cups each mint and basil leaves, 1/2 clove garlic, and most of a 1/2 cup of shelled pistachios. Slowly add the olive oil while blending on high speed and season with a pinch of salt and pepper.
2. Cut the cauliflowers into florets, drizzle with olive oil and a pinch of salt, place into a preheated oven at 475°F for 10-12 minutes, until browned and cooked through.
3. To make the polenta, start by thinly dicing the Capicolli. Add a splash of olive oil to a pot over medium high heat and cook the Capicolli until crispy, reserve. Bring 1 cup of water to a boil, slowly whisk in 1/4 cup of cornmeal and the oil from the Capicolli, cook for 10 minutes at a simmer until tender, season with salt and pepper.
4. To finish, spoon the polenta onto the plate. Toss the cauliflower with the crispy Capicolli, a splash of lemon juice and olive oil, and spoon over the polenta. Add a few dollops of the pesto, some crushed pistachios, and cover the dish in fresh mint and basil leaves.

Ingredients

• 3 slices Grimm’s Old Fashioned Ham
• 1 pretzel bun
• 1 tsp mustard
• 2 slices Grimm’s Marble Cheddar Cheese
• 2 leaves iceberg lettuce
• pickle slices, optional

Preparation

1. Split the bun in half lengthwise and spread the bottom half with mustard.
2. Top with ham, cheese, lettuce, and pickles.
3. Butter the top half of the bun, then place on top. 
4. Enjoy! 

Ingredients

• Grimm’s Hot Capicolli
• 1 bunch broccolini or broccoli
• 1 small yellow onion
• 2 cloves garlic
• 1 bunch basil
• 1 bunch mint
• 1/2 cup olive oil
• 1 box of penne
• 1/4 cup toasted pine nuts
• 1 lemon

Preparation

1. To start, trim the ends off the broccoli. Next, use a pairing knife to remove the broccoli florets. Dice the stalks and Capicolli along with the onion and garlic.
2. Get a large pot of salted water up to a boil, add your pasta and cook according to package directions.
3. To a pan over medium high heat, add a splash of canola oil and roast the broccoli florets for 3-4 minutes, just until they are golden brown, season with salt and pepper, remove and reserve.
4. Next, add another small splash of oil and the diced stalks, Cappicoli, onion, and garlic. Reduce the heat to medium and cook for about 7-8 minutes, until the onions are translucent and fragrant.
5. When the pasta is cooked, strain it and add it directly to your pan, along with 2 tbsp of the pasta cooking water. Add your roasted florets, along with a splash of good quality olive oil and a sprinkle of salt and pepper. Toss a few times to bring the pasta together with the sauce.
6. To serve, garnish simply with torn mint and basil, a sprinkle of toasted pine nuts, and a generous pour of olive oil.

Ingredients

• 3 slices Grimm’s Tuscan Style Turkey Breast 
• 1 large croissant 
• 1 tbsp mango chutney
• 2 slices brie cheese
• 1/4 apple, thinly sliced 
• A small handful of sprouts 

Preparation

1. Split the croissant in half lengthwise and spread the bottom half with mango chutney.
2. Top with turkey breast, brie, apple, and sprouts and then the top half of the croissant.  

Ingredients

• 1/4 cup Grimm’s Bavarian Meat Loaf, diced
• 2 rings Grimm’s Double Smoked Ukrainian Sausage
• 1 acorn squash
• 1 apple
• 1/4 cup frozen cranberries
• 1/4 cup toasted pistachios
• 1/4 cup sliced toasted almonds
• 1/4 cup maple syrup
• 6 thyme sprigs
• salt & pepper to taste

Preparation

1. Slice squash and apples in wedges, brush with olive oil, season with salt and pepper & bake for 15-20 minutes at 400°F until tender and lightly brown.
2. Slice smoked Grimm’s Double Smoked Ukrainian Sausage on a diagonal and pan fry on medium high heat until edges are slightly crisp and browned. Remove from pan and set aside. Reserve pan drippings.
3. Dice Grimm’s Bavarian Meat Loaf and pan fry on medium high heat in the same pan as the sausage with the pan drippings until sausage is crisp and golden. Remove from pan and set aside. Reserve pan drippings.
4. Arrange the squash, apples, and sausage in alternate layers in a baking dish. 
5. Sprinkle with diced meatloaf, pistachios, sliced almonds, and frozen cranberries.
6. Add maple syrup to the remaining pan drippings and heat on medium heat until the liquid mixture starts to bubble. Remove from heat & pour in the baking dish over the top of all the ingredients.
7. Place thyme sprigs over top of ingredients. Salt and pepper the dish.
8. Place baking dish in a 400°F oven for 7 minutes or until cranberries burst and everything is heated through. Serve immediately.

Ingredients

• 1 pkg Grimm’s Original Bavarian Smokies, sliced in to rounds
• 2 cups potatoes, diced
• 1 cup carrots, diced
• 1/2 cup celery, sliced
• 1 cup frozen green peas
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 1/2 cup chicken stock
• 1 cup milk
• 2-3 tbsp olive oil
• 4 tbsp all-purpose flour
• 3 tbsp butter
• 2 tubes refrigerated biscuits dough (340 g each) or make your own

Preparation

1. Preheat oven to 400°F. Heat 2 tbsp of olive oil in a wide pan and cook the sliced Bavarian Original Smokies until they are lightly browned. Transfer to a plate and set aside.
2. To the same pan, sauté the garlic and onion until they are soft. Add more oil if needed and cook the potatoes, celery, and carrots until the carrots and potatoes are fork-tender. Add the butter to the skillet and stir it into the vegetables. When the butter is bubbly, add in the flour and keep stirring until no white streaks remain.
3. Once the flour has turned slightly brown, gradually pour in the chicken stock and the milk. Stir constantly until the liquid bubbles and thickens. Add the cooked smokies back to the pan with the peas. 
4. Stir everything for a few minutes more. Turn off heat and evenly divide the filling mixture into two 9 inch pie plates. Top with rounds of biscuits and bake for 20-25 minutes, or until the biscuits are golden and the sauce is bubbly.

Ingredients

• 1 pkg Grimm’s Fine Foods Sausage, sliced
• ​2 medium sweet potato, sliced into 1/4 inch thick rounds
• 1 tbsp olive oil
• 1 round of brie, cut into 1 inch chunks
• 1/4 cup dried cranberries
• 1/4 cup pecans
• 2 tbsp fresh rosemary, chopped
• honey for drizzling

Preparation

1. Heat oven to 425°F.
2. Toss sweet potato rounds with olive oil and arrange in a single layer on a sheet pan.
3. Bake for 15 minutes or until cooked through (smaller rounds cook faster).
4. Top sweet potato rounds with a slice of brie.
5. Slice Grimm’s Polish Sausage Bites and add 3-4 pieces to each sweet potato round.
6. Garnish with cranberries, chopped pecans, and fresh rosemary.
7. Apply a drizzle of honey to each round.
8. Serve immediately.

Ingredients

Preparation

1. Preheat the oven to 450°F. Assemble as many sandwiches as you’d like to make, using thinly sliced ham and cheese, and spread the outside of the sandwiches with soft butter or mayo. Arrange them on a parchment-lined baking sheet and bake for 10 minutes, flipping about halfway through, until golden.
2. Meanwhile, set aside a small amount of the cheese (enough to sprinkle a bit on each sandwich) and put the rest into a medium bowl. Add the flour and toss to coat. Heat the milk in a medium saucepan and when it’s steaming, add the cheese in handfuls, stirring until each addition melts before adding the next. Stir until smooth.
3. ​Pour some of the cheese sauce over each sandwich and top with a bit more shredded cheese. Return to the oven for 5 minutes, until the top is bubbly and golden. If you like, switch the oven to broil, but watch it carefully – it should brown in just 1-2 minutes. Serve warm.

Ingredients

• 330 g Grimm’s Double Smoked Ukrainian Sausage, sliced 1/2 inch wide
• ​250 g Grimm’s Old Cheddar, grated
• 40 g olive oil
• 190 g onions, roughly diced
• 40 g garlic, roughly diced
• 8 g kosher salt
• 2 g white pepper
• 960 g 1 inch russet potatoes, peeled and cubed
• 1 litre chicken stock
• 500 ml of water
• 180 g broccoli, small florets and diced stems
• 140 g baby kale

Preparation

1. Add olive oil, onion, and garlic, salt, and pepper to a heavy bottom 5 litre pot. Sauté until soft and translucent over medium heat.
2. Add stock and water and potatoes and cook until tender enough to pierce with a fork.
3. Remove from heat and blend until smooth with an immersion blender.
4. Place back on the heat. Add broccoli and cook for 5 minutes, occasionally stirring.
5. Add baby kale and Grimm’s Double Smoked Ukrainian Sausage. Cook for 3 minutes, occasionally stirring.
6. Add the grated Grimm’s Old Cheddar cheese and stir until melted then serve. 

Ingredients

• 1 Grimm’s Corn Tortilla
• 1 Grimm’s Chorizo Sausage
• 1 tbsp guacamole
• 1 tbsp salsa
• 1 tsp chipotle, pureed  
• ​1 large egg 

Preparation

1. Deep fry the corn tortilla until crispy and place on a paper towel to dry.
2. Sear Chorizo until crispy and slice in half.
3. Fry an egg sunny side up.
4. Pile all ingredients onto tortillas, adding guacamole, salsa, and chipotle last.

Ingredients

• 4 slices Grimm’s Honey and Maple Ham
• 2 slices multigrain bread
• 150 g Grimm’s Marble Cheddar
• ​2 large eggs

Preparation

1. Butter outside pieces of the bread, place ham, and half of the cheese in between the slices of bread.
2. Preheat a pan to medium heat and sear on both sides until golden brown.
3. Place remaining cheese on top and place in broiler oven on high for 2-3 minutes or until cheese on top has melted.
4. Poach two eggs in a pot with vinegar and place it on top of the sandwich.
5. Serve with hash browns.