The notorious groundhog who doomed us to a prolonged winter season has us hunkered down on the east coast. But even though there’s still a chill in the air, we’re ready to emerge from winter hibernation (at least in our kitchens) with a fresh spin on hearty dishes. Keep reading for a few recipes we’ve saved just for the occasion when the first fresh sprigs of chives spring up in the garden.
Lots of exciting things come available to us in spring. Beets, chives, beans, asparagus, artichokes, arugula and strawberries are just a few and they all make great companions for your favorite Schaller & Weber products.
Throw those fresh chives from your window herb garden into a warm lentil soup with herbs using our dry-cured double smoked bacon. You can also try our famous bacon on a BLT using strawberries for a twist on the classic, or take advantage of all the abundant microgreens starting to become available in a hearty caramelized grapefruit salad. Grapefruit not your thing? Try this bacon salad dressing developed by chef Claire Robinson for our How to MEAT video series and put that hot bacon dressing on literally anything. Yes, we literally mean literally in this context. You’ll want to bathe in it, it’s that good.
Sausages make for easy springtime cooking, especially when you’d rather spend that extra hour of sunlight outside instead of in the kitchen. To that end, try this one skillet dish for sausages with lady apples and watercress using our Bauernwurst (you can also try Chicken Brats with green apples), or try making this simple recipe for sautéed scallops with Andouille sausage and baby greens.
The quiche Lorraine stands as a dish that can be customized using whatever you’ve got around or what looks good to you when you stroll through your local Sunday green market. We’re especially fond of pairing asparagus and green onions with leftover slices of our Smoked Swedish Ham or Kasseler Rippchen.
If all this cooking sounds like too much effort, get yourself down to Schaller’s Stube where there’s always a warm meal and a cold brew. Now, our gluten-free and vegan friends can join in on the food fun thanks to the introduction of the Beyond Meat plant-based sausage now available in three recipes at the Stube! We’re happy to be Beyond Meat’s east coast partner and would love to hear what you think.
Show us what you’re cooking on social media using the hashtag #schallerweber. You could be featured on in our upcoming content!