Ingredients

Preparation

1. In a large skillet, brown Mennonite Style Farmer Sausage slices set aside.
2. In a large pot, bring salted water to a boil.
3. Add pasta and cook until al dente, about 8-10 minutes.
4. In the same large skillet, add 2 tbsp of olive oil over medium heat.
5. Add carrots, asparagus and shallots, cook until vegetables begin to soften, around 4 minutes.
6. Add in fresh orange juice and zucchini, salt and pepper, and bring to a boil.
7. Reduce heat to low, add in sausage, pasta, and tomatoes to the skillet.
8. For the dressing, whisk together orange zest, lemon zest, orange juice, lemon juice, and mascarpone cheese until smooth.
9. Pour over the pasta mixture to coat.
10. Serve immediately.

Ingredients

• 2 Grimm’s Old Fashioned Ham Steak, diced small
• 1 cup Grimm’s Old Cheddar Cheese, shredded
• ​1/2 small yellow onion, diced small
• 2 tbsp olive oil
• 1 1/2 cup all-purpose flour
• 1 tbsp baking powder
• 1 tbsp sugar
• 1/2 tsp salt
• 1 large egg, at room temperature
• 1 cup milk, at room temperature
• 1/4 cup, coconut oil, melted
• black pepper
• optional: chopped green onions, parsley

Preparation

1. Preheat oven to 375°F.
2. In a skillet, heat olive oil over medium heat.
3. Add diced Grimm’s Old Fashioned Ham Steak and onions and heat until sausage is brown and onions are caramelized, stirring occasionally.
4. Grease muffin pan with coconut oil and lightly flour.
5. In a large mixing bowl, combine flour, baking powder, sugar and salt.
6. In a medium-sized mixing bowl whisk together milk melted coconut oil and egg.
7. Pour the wet mixture into the dry mixture and whisk.
8. Pour sausage, onion, and cheddar into the batter and stir for even distribution, be careful to not over–mix.
9. Add a sprinkle of coarse ground pepper if desired.
10. Divide the batter over the 12 muffin tins.
11. Bake for 20-25 minutes (or until the tops are slightly golden brown and a toothpick comes out clean.
12. Remove from oven and let sit for 5-10 minutes.

Optional: Serve warm alongside butter or sour cream

Ingredients

• 5 rounds Grimm’s Old Fashioned Ham Steak
• ​6 tbsp vegetable oil, divided
• 2 medium onions, halved then thinly sliced crosswise (yields 2 1/2 cups)
• 1 1/2 cups grated yellow potato, packed (about 2 medium)
• 3/4 tsp kosher salt, divided
• 8 eggs
• 1 1/4 cups milk
• 3/4 cup heavy cream
• 1/8 tsp freshly ground black pepper
• 1/8 tsp ground nutmeg
• 1 1/4 cups gruyere
• 1 green onion (dark green part only), minced

Preparation

1. Preheat oven to 450°F with a baking stone (or baking sheet) placed on the lower rack.  Slice sausage rounds into strips, and then crosswise to 1/2 inch pieces.
2. ​Heat 1 tbsp oil in a 10 inch oven-proof cast-iron skillet over medium-high heat. Add sausage and cook, stirring occasionally, until nicely browned on both sides, 2-3 minutes. Transfer to a plate.
3. Add another tbsp of oil to skillet and reduce heat to medium low; add onions and cook until soft and deeply golden, about 25 minutes.
4. Meanwhile, prepare crust and filling. Place grated potatoes in the centre of a clean kitchen towel, and gather the towel around it to forcefully wring out the excess moisture. Open towel and sprinkle potatoes with 1/4 tsp salt; toss to season evenly.
5. In a medium bowl, whisk together eggs, milk, cream, 1/4 tsp salt, pepper, and nutmeg.
6. Transfer caramelized onions to plate with sausage, and carefully wipe skillet clean with paper towels. Add 2 tbsp oil and increase heat to medium high. When shimmering hot, add grated potatoes and press firmly into the skillet so that the entire bottom is evenly covered. Cook until golden brown on the underside, about 4 minutes (use a spatula to gently lift it to check). Carefully flip the hash brown onto a plate.
7. Add another 2 tbsp oil to the pan, and gently slide the hash brown back into brown the other side, another 4 minutes or so.
8. Remove skillet from heat and sprinkle hash brown with the cheese, then the sausage, and caramelized onion. Pour the egg mixture over top, and sprinkle with green onion. Reduce oven temperature to 350ºF and bake on baking stone or sheet for about 20 minutes, until filling is set.
9. Serve warm or room temperature.

Variations: Farmer Sausage Rounds, Canadian Back Bacon Rounds, Sliced Black Forest Ham

Ingredients

• 1 pkg Grimm’s Kolbassa Sausage Ring, chopped
• 1 litre reduced-sodium chicken broth
• 3 medium-sized beets, peeled and grated
• 1/2 head of red cabbage, cored and grated
• 3 carrots, peeled and grated
• 2 medium potatoes, cubed
• 1 can red kidney beans, drained and rinsed
• 1 medium onion, diced
• 3 garlic cloves, chopped
• 1 tbsp vinegar
• 4 tbsp olive oil
• 1 tsp granulated sugar
• 2 sprigs of fresh dill
• 2 sprigs of fresh parsley
• sour cream for garnish (optional)

Preparation

1. In a stock pot, add chicken broth and chopped Kolbassa sausage and let flavours build on low medium heat.
2. In a large skillet, add 2 tbsp of olive oil, sugar and vinegar. Add grated beets and let cook for ten minutes on medium low heat.  Once the beets start to soften, remove from skillet and set aside.
3. In the same skillet, add more olive oil (if necessary) and sauté onions until translucent, then add the shredded carrot and cook until softened, set aside.
4. Add potatoes and 2 cups water to the stock pot and cook until potatoes are slightly tender (about 8 minutes).
5. Add all of the remaining ingredients (except for sour cream and parsley) to the pot, reduce heat to low and let simmer for 15-20 minutes, stirring occasionally.
6. Garnish with sour cream and a sprig of dill or parsley (optional)

Serve with honey mustard, horseradish dip or any other sauce of your choosing.

Ingredients

• 30 g Mozzarella Cheese
• 1 pkg Grimm’s Yours Naturally Lean Turkey Pepperoni
• 1 pkg refrigerated dough (we used croissant dough)

Preparation

1. Preheat oven to 375°F.
2. Chop pepperoni sticks to desired length.
3. Slice mozzarella cheese into thin slices of the same length as pepperoni.
4. Roll out refrigerated dough and cut into triangles with the widest part of the triangle matching the length of the pepperoni pieces.
5. Add pepperoni and mozzarella to each triangle and roll.
6. Place on ungreased baking sheet.
7. Bake for 12-15 minutes or until the tops are golden brown.

Serve with honey mustard, horseradish dip or any other sauce of your choosing.