Name: Leprechaun Soup
Total time: 35 min
Yield: 6
Ingredients: 8 slices Indiana Kitchen bacon; 1 10 oz. package frozen peas (thawed); 1 medium head baby lettuce (chopped); 4 green onions (chopped); 1 15 oz. can corn (drained); 5 cups chicken broth; 3 tbs butter; 5 tbs sour cream ((or parmesan cheese, for garnish)); salt and pepper

Leprechaun Soup

If you come to the end of a rainbow, what would you find? Maybe a pot of gold. Or maybe a pot of this delicious Leprechaun Soup featuring Indiana Kitchen bacon!

CourseMain Dish, Side Dish
CuisineIrish
Keywordcomfort food

Servings

Cook Time

35 minutes

Servings

Cook Time

35 minutes

Leprechaun Soup

If you come to the end of a rainbow, what would you find? Maybe a pot of gold. Or maybe a pot of this delicious Leprechaun Soup featuring Indiana Kitchen bacon!

CourseMain Dish, Side Dish
CuisineIrish
Keywordcomfort food

Servings

Cook Time

35 minutes

Servings

Cook Time

35 minutes

Ingredients

8 slices Indiana Kitchen bacon
1 10 oz. package frozen peas thawed
1 medium head baby lettuce chopped
4 green onions chopped
1 15 oz. can corn drained
5 cups chicken broth
3 tbs butter
5 tbs sour cream (or parmesan cheese, for garnish)
salt and pepper

Servings:

Instructions

In a large pot over medium-high heat, melt butter. Add peas, chopped lettuce and green onions. Saute vegetables, stirring frequently, until the white parts of the green onions become translucent.
Add broth and bring to a boil. Reduce heat and simmer uncovered for about 8 minutes, or until peas are tender.
Meanwhile, in a pan, fry bacon to desired doneness. Then set aside on a plate lined with paper towel. Once cooled, crumble the bacon and save for garnish.
Puree soup mixture in blender in 1-cup batches. Return to pan. Add corn and continue cooking for 2-3 minutes, until heated through. Season with salt and pepper to taste.
Serve with crumbled bacon and dollop of sour cream or parmesan cheese as garnish.

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Salad just got serious. The cherries and pork flavors blend beautifully in this main course salad. Enjoy with your favorite crusty bread from the bakery.

Grilled Pork Tenderloin and Dried Cherry Salad

CourseMain Dish
CuisineAmerican

Grilled Pork Tenderloin and Dried Cherry Salad

CourseMain Dish
CuisineAmerican

Ingredients

Pork

1 large or 2 small Indiana Kitchen Pork Tenderloins (1 1/2 lbs)
2 Tablespoons olive oil
2 garlic cloves
2 Tablespoons chooped fresh rosemary
2 teaspoons coarse ground black pepper
1 teaspoon coarse kosher salt

Salad

6 cups baby lettuce loosely packed
1 oz Gorgonzola cheese
1/2 cup dried sour cherries
1/4 cup sliced red onion
1/4 cup sliced almonds toasted

Dressing

1/4 cup olive oil
2 Tablespoons red wine vinegar
2 Tablespoons unsweetened tart cherry juice
1 Tablespoon finely chopped shallot
1 teaspoon Dijon mustard
1 teaspoon honey
1/4 teaspoon kocher (coarse) salt
1/4 teaspoon pepper

Servings:

Instructions

Rub pork with 2 tablespoons olive oil, garlic, rosemary, 2 teaspoons pepper and 1 teaspoon salt.
Place in nonmetal dish; refrigerate at least 30 minutes to marinate. Heat gas or charcoal grill.
Place pork on grill over medium heat. Cover grill; cook, turning about every 5 minutes, until all sides are browned and thermometer reads 145°F (temperature will rise to 160°F after resting).
Remove pork from grill; wrap tightly with foil. Let rest 20 minutes before slicing.
While tenderloin rests, rinse and spin-dry lettuce. Divide among plates (2 large or 4 smaller salads).
Slice onion; soak in dish of ice water 5 minutes. Pat dry then sprinkle onion over salads.
Crumble cheese and sprinkle over salads. Add cherries and almonds on top. Refrigerate salads until ready to serve.
In small jar, shake all dressing ingredients to emulsify.
When ready to serve, top salads with slices of pork then drizzle with dressing. Serve immediately.