Recipe courtesy of The Butchery

Try this meat-free main for a filling, nutritious, and fiber-packed complete meal. It’s so full of flavor that you won’t be missing the meat. You can also use frozen spinach in place of the baby spinach.

Ingredients

4 teaspoons extra-virgin olive oil, divided
2 medium sized sweet potato, cut into 1/2-inch cubes
1 clove garlic,minced
1 small onion, halved and thinly sliced
1 red bell pepper, diced
3-4 tomatoes, diced
1 bunch cilantro , chopped
1/2 teaspoon paprika
1 15-ounce can garbanzos beans (chickpeas), rinsed
4 cups packed baby spinach
3/4 cup vegetable broth
1/2 cup shredded firm tofu
2 teaspoons sherry vinegar
Salt and pepper to taste

Directions

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add sweet potato and cook stirring occasionally 8 to 10 minutes. Transfer to a plate.

Reduce the heat to medium, add the remaining 2 teaspoons oil and garlic to the pan, and cook, stirring, until fragrant, 30 seconds. Add onion , tomatoes and bell pepper; cook, stirring, until just tender, 3 to 5 minutes. Sprinkle with paprika; cook, stirring, for 30 seconds. Stir in garbanzos, spinach , cilantro and broth; cook, stirring, until the garbanzos are heated through and the spinach is wilted, 2 to 3 minutes. Remove from the heat; stir in tofu and vinegar. Sprinkle with paprika, if desired.

I’ve received requests from my regular customers to have a special gift set so they can share the best of French food with family or friends on special occasions.
As a result, here is a gift set with some great products that I have personally selected for your loved ones to enjoy:

French Gift Set

6 macarons
1 country pate
1 saucisson
1 brie cheese
1 red wine
1 buckwheat loaf
1 homemade strawberry jam

We’re also adding a special gluten-free gift set as it is also a popular and fast-growing product segment:

Gluten-Free Sampler Set 

12 chocolate chip cookies
12 chocolate mini-muffins
12 honey almond mini-muffins
1 banana carrot loaf
1 gluten-free bread
1 gluten-free baguette
1 homemade mango preserves

I only offer the best quality items on my shop, and that’s why I get lamb from New Zealand. New Zealand lamb is the best in the world, and here are the 2 main reasons why:

It is grass-fed in open pastures. This means that the meat is more flavorful, owing to its all-grass diet. New Zealand lamb is also leaner. There is less fat, so it is healthier.

It is under 12 months old. In New Zealand, it can only be sold as “lamb” if the animal was under 12 years old and did not grow incisors. This assures that the lamb meat is very tender.

Go ahead and try all the top quality New Zealand lamb on the shop, at great prices you won’t find anywhere else. Below, you’ll find a great recipe for lamb adobo using the boneless lamb cubes.

This is one of my youngest son's favorite dishes. The classic Filipino dish with a twist, and all you have to do is use a different protein! Enjoy adobo in a new way by using lamb.

Ingredients

1 pack Gerald lamb cubes
3-4 cloves garlic, chopped
1 small onion, chopped
2 tbsp olive oil
2 tbsp soy sauce (or tamari for gluten-free version)
2 tbsp vinegar
1 tbsp brown sugar

Directions

Sauté lamb cubes in olive oil with garlic and onions until brown.

Add 2 cups water and let it simmer on low heat, until meat is tender, about 45 minutes.

Add soy sauce, vinegar and sugar, and a pinch of salt and pepper. Let it simmer for about 5 mins until sauce slightly thickens.

Serve with freshly cooked rice.

Happy New Year! I hope you started the New Year on a good note. Today, I’ll talk about starting each day on a good note!

I’ll share a secret—Gerald.ph’s breads and pastries are often ordered for breakfast meetings! That’s one less worry for your business, as we’ll take care of it. We can fulfill virtually any bakery order for next-day delivery and at early morning hours to ensure that your breakfast arrives on time.. :)

Here are some ideas for your next corporate breakfast (or afternoon snack!) meeting:

In France, every special meal, most notably during the Christmas holidays, is not complete without starting off with some home made foie gras terrine. It may sound intimidating, but it’s one of those recipes that are actually easy to do.

It takes some time to prepare to marinade the duck liver overnight and keep another night before serving, but in the end it’s all worth it. A great way to start a memorable meal with family and friends this holiday season.

Ingredients

2 pieces GERALD.ph Whole Duck Liver (foie gras)
Salt and pepper to taste
1 liter port wine
Toast pieces
Cornichons

Directions

1. Divide foie gras lobes in half and season with salt and pepper. Set in a glass dish and pour with port wine over them. Cover with plastic wrap and place in refrigerator to marinate overnight. The next day, drain the dish but reserve the liquid. You will use this as syrup when you serve the terrine later.
2. Slice foie gras into ½ -inch slices. Using a saute pan, sear each slice for 1 minute on each side. Press the cooked foie gras into a buttered rectangular terrine mold. Repeat process until all pieces have been used. Press each layer into the mold firmly, and then after all pieces are in, Wrap mold in plastic. Put some extra weight on top of the mold to remove the air inside. Refrigerate this overnight.
3. For the sauce, use the port wine marinade. Put this into a saucepan and bring to a boil. Lower the heat to simmer 25 to 30 minutes until it’s reduced to ¾ the amount of liquid and has thicker syrupy consistency.
4. Remove terrine from the refrigerator, and serve in ½ inch slices. Serve with cornichons, bread toast and the port syrup.