Fall salads can have tasty roasted root vegetables and firm, juicy apples and rustic kale. Those veggies tend to carry throughout the winter, so when spring comes we’re ready for something that is fresh and young tasting! Maybe some quickly blanched asparagus, sautéed pea vines, young juicy strawberries, some pan seared Field Roast Apple Sage Sausages a top a bed of spring greens. While this post doesn’t have a recipe, I hope it inspires you to load up your plate with a cornucopia of fresh fruits and veggies, greens and any of our deliciously seasoned Field Roast Grain Meat products. We really do hope you enjoyed following us throughout the week and if you’d like to share a recipe with us and all of our Field Roast fans, we’d love for you to share what will be on your springtime salad!

Skillet Pizza!

One thing I loved as a kid was deep dish pizza. I’ll admit, I didn’t eat the crust, but now as an adult I eat the crust first. I have a beautifully seasoned cast iron skillet that I love to use for this recipe. It’s a great way to use up some extra veggies and make a colorful, simple meal.

1 pre-made package or homemade pizza dough (NOTE: not the pre-cooked crust)

1 Tbsp cornmeal

1 jar of pizza sauce

Sliced Veggies of your liking

-fresh mushrooms

- multi colored peppers

- red onion

- basil

1-2 Field Roast Italian Sausages, sliced

Felix, and the boys in blue weren’t the only ones working on their game this winter. Field Roast has returned to Safeco Field for another season, ready to hit one out of the park with our new specialty dog.

In addition to the Frankfurter, and our hand-formed burgers, this year we have taken a classic combination to a whole new level. Grab a couple extra napkins folks, we’ve got chili dogs!

We start with a warm outdoor roll, add one of our Field Roast Franks grilled to perfection, smother it in our garden fresh vegetable chili, and top it with a creamy vegan cheese sauce. This sucker is a grand slam!

Come down to the ballpark this summer, to root our M’s back into contention; we’ll make sure you don’t go hungry…

The Mariners are back in town tomorrow the 25th!

Today, we are pulling from the recipe archives here at Field Roast, and found this nice and fresh, simply made orzo pasta salad with Italian Sausage.  This recipe is pretty versatile…because you can adjust the ingredients to your taste, or what you have on hand!  It is always a favorite side, but the meaty goodness of our sausages can easily make this side a meal.  I like to pair this with a nice fruit salad, and dream that it doesn’t constantly rain in the spring in Seattle…

Mix in a bowl all the salad ingredients along with the hot grilled Field Roast Italian Sausage. Serve hot or cold!

Tacos. They are universal food, at least in Seattle. We think this version of simple street tacos hits the mark for something you can whip up easy! We kept it simple, but you can add all the fancy stuff you like, or add rice and beans for a nice side.

Ingredients

2 Mexican Chipotle Sausages

1 Yellow Onion

1/2 bunch of fresh Cilantro

1-2 Limes

3 Radishes

1 Avocado, optional
Peel, and dice yellow onion and add to a medium sized bowl. Wash and mince cilantro, and add to the mixing bowl. Combine ingredients, to create a classic and simple street taco garnish.

Over medium heat, add 1 Tbsp of oil to a skillet. Slice Mexican Chipotle sausages 1/4in thick, and add to pan. Stir sausage occasionally until it starts to brown, then remove from heat.

Take two tortillas for each taco, and use a skillet over medium heat, to warm tortillas until they are pliable.

Place a spoonful of sausage over each tortilla set, and garnish with a sprinkle of the onion/cilantro mixture.

Done!

We’ve reclaimed the word meat, and use it to describe what we make here.  Though it may be controversial (certainly the term “meatless” has crowded many packages of veggie meats at your local store) to call Field Roast meat, we don’t think meat is just made from animals, we are proof positive.

Meat is solid protein rich food at the center of your plate, its Field Roast. 

Field Roast Grain Meat is what we base all of our recipes for our products on.  We make our products from plants like grains, vegetables and herbs and we combine them with more simple ingredients that you use at home like safflower oil, red wine and cider vinegar.  The results are sausages and franks that sizzle, juicy roasts and hearty deli slices and meatloaves.

Education in our business is important…because we have all kinds of customers.  We are so thankful to have the kind of fans of our food that let us know what they like about Field Roast, and they aren’t just your garden variety of vegans and vegetarians.  Some of them are omnivores, or even self proclaimed carnivores.  Field Roast is for everyone, and picking up a pack of Mexican Chipotle Sausages from the produce set and making a breakfast scramble is a revelation that anyone (even my brother in law) can get behind.  And we think that is just what is needed to show people that vegan food isn’t what it used to be.  It’s delicious…and decidedly not meatless.

Next week April 22nd-28th, we proudly join Compassion over Killing to invite everyone in taking a week long pledge to go veg.  In support of that campaign, we are going to post recipes that are old and new, and some from our customers for you and yours to try!  We hope you will find them simple and something that you can pull out of your pantry and add some Field Roast to.  Have fun with your US Vegweek food!

If you have a favorite Field Roast recipe to share with our friends, post it on our Facebook wall, use #FieldRoast for Instagram or Pin it!  Sharing is a huge part of the food fun that we celebrate during US Vegweek!

I recently got back from a week long vacation to Iceland, and besides being an island nation known for ash spewing volcanoes, an amazing music scene, glaciers, hot springs and the Northern Lights….Iceland is known for their hotdogs.  Iceland for the most part is not known for its food; well, not in a good “I want to eat that” kind of way anyways. Down on the waterfront in the capitol city of Reykjavik sits a tiny hotdog stand with a long line of people waiting to get this Icelandic treat (note there is not a veggie option). This little hotdog stand is famous and was even once visited former President and now vegan, Bill Clinton. I had to know what all the hype was about so I took thorough notes on what makes this a hotdog difficult to resist.

My post vacation, Blue Lagoon induced stress free words of advice, are “Go to Iceland!” but until then you can enjoy a little bit of this Scandinavian culture at home.

What you’ll need for your Bæjarins beztu pylsu:

1)      Field Roast Franks

2)      Sweet brown or yellow mustard

3)      Remoulade (recipe below)

4)      Crispy Fried Onions

5)      Hot Dog Buns

6)      Optional: finely chopped white onions

For the remoulade sauce  (makes enough for six Franks)

1 cup vegan mayonnaise
1 tbsp. drained, finely chopped cucumber pickle
1 tbsp. drained, chopped capers
2 tsp. French mustard
1 tsp. finely chopped parsley
1/2 tsp. fresh tarragon

The Super Bowl Party.

A potluck of grandiose proportions. Like a great Viking hall, football fans will fill their bellies with food and drink, and take solace in the warmth of the final 60 minutes of gridiron glory, before the bitter cold of the off season.

Nothing says sports like hot dogs, and every city has got their own way of dressing ‘em up.  So in honor of the two teams that made it all the way this year, we here at Field Roast have created our version of two super specialty franks for your own celebration.

The Baltimore Big Bite, our Field Roast Frankfurter on a toasted hoagie with fried Lentil Sage Deli Slices, sauerkraut, sweet onions, and spicy deli mustard.

Field Roast Frank: The Baltimore Big Bite

And the ‘Frisco Frank, our Field Roast Frankfurter, grilled to perfection, atop juicy, on the vine tomato slices, cool, creamy avocado, and fresh alfalfa sprouts.

Field Roast Frankfurter: The ‘Frisco Frank

Twenty-two weeks of nail-biters, blow outs, grudge matches, elation, and heartbreak, only to be left with talks of next season. Here’s our pick for Super Bowl XLVIII.

Go Hawks.

It’s something special to be a part of a growing and living company like Field Roast. We have been working hard all year, and it surely has flown by! Today we are making more Celebration Roasts…in a season that we’ve made more than ever before. We still use the same simple ingredients, and the fresh vegetables and bold spices that give the roast its full flavor, savory and delicious.

Our special Hazelnut Cranberry Roast En Croute can now be found in more locations than ever, including our neighbors to the north, Canada! To you who have written, called and posted about your difficulty finding your roast…our hearts go out to you. We’ve seen much worse though…in 2006 when I started at Field Roast, the whole of the east coast was out of luck! We are ever adding locations, and your words and praises for Field Roast products have gotten us on more shelves than I can imagine. And they are still rolling in.

We know that you, our fans and friends, are to thank for our growth and popularity. We could not have done it without you. You who will call ten stores telling them that they should have Field Roast, as we continue the ever complex job of meeting that demand and shipping our products to everywhere they are wanted. We are so very thankful for that passion that you share with us, and we hope you taste that same passion for food, nourishment and compassion that we put into our foods here at Field Roast.

Just last week, David Lee, our president, was the guest chef at a Farestart event in Seattle, celebrating their 20th anniversary. The menu was created by David, partnered with his dear friend Chef Stephen Holtz. I often say that David seems happiest when he is back in the kitchen, doing the work of a chef. And this year he’s been able to do this a few times with Meatless Mondays at Judkins Park Cafe too.

This year, Field Roast employees had babies! Got married! And we celebrated many birthdays and anniversaries. We enjoy a group of wonderful and diverse people here at work, something that nourishes us along the way too. I know I wouldn’t get through some days if it weren’t for my co-workers. I am so thankful for where we are…and without being too incredibly sappy on this very American holiday of abundance to the point of gluttony, I am truly thankful to say I work at Field Roast.
Happy Thanksgiving everyone!

- Jennifer Hryciw

To make reservations call 206 322-1091 or email reservations@judkinsstreetcafe.com. Official events page: http://judkinsstreetcafe.com/mm_oct1_2012/

Chef David Lee