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Our recipes are elaborated in-house by our chef Susie. They are simple to make, wholesome, and absolutely delicious. Click to go straight to a recipe or scroll down to view all.

Tilapia Fish Sticks - Lamb Sliders - Lobster Crostini - Tagliatelle with Sweet Sausage and Spinach - Shrimp Cakes - Pasta Salad with Vegetables - Tuna Steaks with Salsa - Grilled Chicken Salad - NY Strip Steaks with Chimichurri Sauce - Cabbage and Lobster Soup - Duck Confit with Collard Greens - Apricot-Ginger Pork Chops - Crab Meat Crêpes - Salmon Kabobs - Filet Mignon Salad - Tuna Tartare - BBQ Pork Ribs

 

TILAPIA FISH STICKS

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PREP TIME:
35-40 MINUTES
SERVES 4
(MAKES 16-18 FISH STICKS)
2 packs (6 oz. each) tilapia flets, thawed
1 c. ketchup
3 eggs, beaten
½ c. all purpose flour
1 c. panko breadcrumbs
vegetable oil for sauteing
salt and pepper

1. Cut tilapia into ½ inch strips and season on all sides with salt and pepper.

2. Place the eggs, flour and panko in three separate shallow bowls.

3. In batches dredge the tilapia pieces first in the flour, then the egg and finally in the panko breadcrumbs.

4. Heat a ½ inch of vegetable oil in a large non-stick skillet over medium heat. In batches cook the tilapia pieces for approximately 4 minutes, turning to brown on all sides.

5. Remove to a paper towel lined dish.

Serve with Babeth’s Feast ketchup for dipping on the side.

tilapia fish sticks
 

LAMB SLIDERS ON FRENCH MICHETTES WITH LEMON CHIVE YOGURT SAUCE

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PREP TIME:
30-35 MINUTES
SERVES 4-6
(MAKES 8 SLIDERS)
1 pack (8 pieces) french michettes
1 pack (16 oz.) ground lamb, thawed
1 Tbs.diced chives
½ c. greek yogurt
1 tsp. salt
1 tsp. fresh pepper
1 tsp. vegetable oil
watercress or arugula leaves for garnish

1. Bake french michette rolls according to package instructions, reserve.

2. Mix together the yogurt, chives, lemon zest, juice, ½ teaspoon salt and ½ teaspoon pepper. Reserve in refrigerator.

3. Divide the lamb into 8 even patties, 2 oz. each. Season with remaining salt and pepper on both sides.

4. Heat a non-stick skillet over medium heat and add the vegetable oil. Cook the patties for 4-6 minutes, flipping halfway through. The patties should be pink in the middle.

5. To assemble sliders, cut rolls in half horizontally, add the lamb patties to the bottom half, top with yogurt sauce, greens and serve.

lamb burgers
 

LOBSTER CROSTINI WITH LEMON CHIVE AIOLI

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PREP TIME:
35-40 MINUTES
SERVES 4-6
(MAKES 12 CROSTINI)
1 pack (5.6 oz.) raw lobster tails
1 white demi baguette , thawed
1 Tbs.diced chives, plus extra for garnish
4 Tbs. mayonnaise
1 tsp. lemon juice
1 Tbs. olive oil
1/4 tsp. salt
1/4 tsp. pepper

1. Remove one demi baguette from the bag and cook according to package instructions. After the baguette is cooked, cool for about 5 minutes then slice into 12-14, ¼ inch thick slices. Pre-heat oven to 350 degrees and drizzle the baguette slices with olive oil. Cook for 10-15 minutes until just beginning to brown. Reserve.

2. For the aioli, mix together the mayonnaise, 1 tsp. diced chives, lemon juice, salt and pepper. Reserve in the refrigerator.

3. Bring a small pot of water to a simmer and add the lobster tails in the package directly into the water. Cook for 4 minutes, carefully remove package from the water and let rest for 3-4 minutes. Cut open packages, remove lobster tails and slice each into 12 pieces each for a total of 24 slices.

4. Heat a non-stick skillet over medium heat and add the vegetable oil. Cook the patties for 4-6 minutes, flipping halfway through. The patties should be pink in the middle.

5. To assemble the crostini, place two slices of lobster on each piece of the toasted baguette and top each with 2 teaspoons of the aioli. Sprinkle with extra chives and serve.

lobster crostini
 

TAGLIATELLE WITH SWEET SAUSAGE AND SPINACH

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PREP TIME:
30 MINUTES
SERVES 4
1 pack (16 oz.) sweet italian sausage, thawed
1 pack (10 oz.) cut spinach, thawed
1 pack (10.3 oz.) tagliatelle
2 Tbs. diced garlic
2 Tbs. diced shallots
½ c. extra virgin olive oil, plus extra for serving
grated Parmesan cheese for serving

1. Remove the sweet sausage from the casings with a sharp knife. Heat a large non-stick skillet over medium heat and add ¼ cup olive oil until hot, add the sausage to the skillet. When the sausage starts to brown add the shallots and garlic and sauté for 5 minutes. Squeeze any excess water out of the cut spinach and incorporate into the sausage mixture. Reserve.

2. Bring a large pot of water to a boil and cook tagliatelle according to the package instructions. When just cooked, strain, reserving a ¼ cup of the pasta water. Toss pasta and reserved water with the sausage and spinach mixture, heat over medium heat for 2-3 minutes.

3. Serve in bowls sprinkled with grated Parmesan cheese and an extra drizzle of olive oil.

tagliatelle
 

CRISPY SHRIMP CAKES

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PREP TIME:
1.5 HOURS
SERVES 4
(MAKES 8 1.5 OZ. CAKES)
1 lb. ( 1 bag) raw vannamei shrimp, thawed
¼ c. panko breadcrumbs
½ c. mayonnaise
1 egg
1 Tbs. diced chives
⅓ c. scallions, chopped
1 tsp. sriracha hot sauce
½ tsp. salt
½ tsp. pepper
vegetable oil for frying

1. Remove tails from shrimp and chop into small pieces.

2. Combine shrimp with all other ingredients except the vegetable oil.

3. Form shrimp mixture into 2- inch cakes and place on a parchment lined plate. Refrigerate for 1 hour.

4. Add vegetable oil to a non stick skillet until it is about ½ inch deep. Heat oil over medium heat until hot but not smoking, add the cakes, cooking in batches about 3-4 minutes a side until crispy, adding more oil as needed. Remove to a paper towel lined plate.

Serve immediately.

TIP: Cakes can be kept frozen, fully cooked or raw, in an airtight container.

crispy crab cakes
 

PASTA SALAD WITH SUN DRIED TOMATOES, ARTICHOKES, BLACK OLIVES AND PINE NUTS

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PREP TIME:
25-30 MINUTES
SERVES 4-6
1½ cups semi-dried tomatoes, thawed
1½ cups halved artichoke hearts, thawed
1 ½ cups kalamata olives, pitted and sliced
1 cup pine nuts, toasted
½ cup olive oil
¼ lb. dry pasta of choice
3 Tbs red wine vinegar
2 Tbs. diced chives
1 tsp. salt
½ tsp. pepper

1. Cook dry pasta in a large pot of salted boiling water according to package instructions. Drain and rinse under cold water to stop cooking process and reserve.

2. Cut the semi-dried tomatoes and artichoke hearts into thin slices.

3. Combine all the ingredients with the pasta.

Serve cold or at room temperature; can be made up to two days in advance.

pasta salad with vegetables
 

GRILLED TUNA STEAKS WITH CORN AND MANGO SALSA

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PREP TIME:
35-40 MINUTES
SERVES 2
1 pack (10oz) sweet corn, thawed
1 c. diced mangoes, thawed
3 Tbs. finely chopped red onion
2 Tbs. finely chopped jalapeno
1 Tbs. olive oil 2 tsp. diced basil
1 lime, juiced and zested
1 tsp. salt
½ tsp. pepper
2 packs (6oz each) tuna steaks, thawed

SALSA

1. Combine the corn, mango, onion and jalapeno in a large bowl

2. Add the olive oil, basil, lime juice, zest, salt and pepper.

Can be made 1 day in advance. Refrigerate until ready to use.

TUNA

1. Pre-heat grill or heavy skillet on the stove. Brush with oil to prevent sticking.

2. Brush the tuna steaks with olive oil and sprinkle with salt and pepper on both sides.

3. When grill is hot or skillet is smoking add the tuna steaks.

4. For rare steaks cook 3 minutes on each side over high heat. For steaks that are cooked through take off direct heat (grilling) or turn heat down (skillet) and cook 6-8 minutes on each side.

Serve with corn and mango salsa.

grilled tuna steaks
 

GRILLED CHICKEN SALAD

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PREP TIME:
45 MINUTES
SERVES 2-3
2 (12oz) grilled boneless chicken breasts, thawed
4 Tbs. mayonnaise
1 Tbs. lemon juice
1 Tbs. fresh tarragon, chopped
1 tsp. salt
½ tsp. pepper
lettuce of choice

1. Shred chicken with your hands and place in a bowl.

2. To make the dressing combine the mayonnaise, lemon juice, tarragon, salt and pepper.

3. Pour dressing over shredded chicken and mix.

Serve over lettuce leaves.

chicken salad
 

PAN SEARED NY STRIP STEAKS WITH CHIMICHURRI SAUCE AND DAUPHINE POTATOES

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PREP TIME:
30-35 MINUTES
SERVES 2
2 packs (8oz each) NY strip steaks, thawed
1 Tbs olive oil
salt and pepper
1/3 cup olive oil
4 Tbs diced Italian blend
3 Tbs diced parsley
2 Tbs diced basil
2 Tbs diced shallots
1 Tbs diced garlic
Note: the herbs do not need to be thawed
3 tsp red wine vinegar
½ tsp salt
¼ tsp. pepper
½ bag dauphine potatoes (cooked according to instructions on bag)

CHIMICHURRI (makes ½ cup):

1. Combine herbs, shallots and garlic.

2. Add the olive oil, vinegar, salt, pepper to the herb mixture.

Can be made 1 day in advance and kept in the refrigerator or frozen until ready to use.

STEAKS

1. Thaw steaks to room temperature and season both sides with salt and pepper.

2. Heat a heavy skillet on high heat and coat the skillet with 1 tablespoon olive oil.

3. When oil starts to smoke, add the steaks to the pan and reduce heat to medium- high. Cook steaks for 3½ minutes on each side for medium rare. Remove steaks from the pan and let rest on a cutting board for 7 minutes.

4. Slice and drizzle with chimichurri and serve with dauphine potatoes.

NY strip steaks with chimichurri sauce
 

CABBAGE AND LOBSTER SOUP WITH CHIVES
Adapted From Cooking with Daniel Boulud

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PREP TIME:
40-50 MINUTES
SERVES 4
2 tablespoons unsalted butter
1/2 cup peeled and thinly sliced onions
1/3 cup carrots, peeled, in 1/4-inch dice
1/3 cup celery, in 1/4-inch dice
1 small head Savoy cabbage (1 pound), cored, thick veins removed with a knife and discarded, leaves cut in 1/2-inch-square pieces
3 quarts chicken stock
4 blue raw lobster tails, cut in 1-inch pieces
2 tablespoons minced diced chives
Salt and freshly ground pepper

1. Melt the butter in a large pot over medium-high heat.

2. Add the sliced onions, the diced carrots and celery. Sweat for 3 to 4 minutes, stirring often.

3. Add the cabbage, mix well, and sweat for 5 minutes more, stirring often.

4. Pour the stock over vegetable mixture, add salt and pepper to taste, and cook until the cabbage is soft, approximately 20 to 30 minutes.

5. Season the lobster tail pieces with salt and pepper, and submerge in the soup. Turn off the heat, cover and rest for 4 minutes, or until the lobster is just cooked through.

6. Divide the soup into four warm soup bowls and sprinkle chives over the top.

cabbage and lobster soup
 

Roasted Duck Leg Confit with Collard Greens

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PREP TIME:
1 HOUR
SERVES 4
4 packs (5oz each) duck leg confit, thawed
1 pack (20oz) collard greens, thawed and chopped
2 cans (19oz each) white cannellini beans, drained and rinsed1 teaspoon salt
2 teaspoons diced garlic
1 cup olive oil
1 cup balsamic vinegar
1 teaspoon fresh rosemary
1 lemon, juiced
2 teaspoons salt
1 teaspoon pepper

1. Pre-heat oven to 375 degrees. Place 4 pieces of the duck confit on a parchment lined baking sheet and bake for 30 minutes or until brown and crispy.

2. While the duck is cooking sauté the garlic for 30 seconds in ½ cup of olive oil in a large pan. Add the collard greens and cook for approximately 6-8 minutes until just wilted. Season with 1 teaspoon salt and ½ teaspoon pepper. Reserve.

3. Drain and rinse the cannellini beans and put them in a food processor with ½ cup olive oil, rosemary, lemon juice, 1 teaspoon salt and ½ teaspoon pepper. Pulse to incorporate. The mixture should be a bit chunky. Reserve.

4. In a small saucepan over high heat, bring the balsamic vinegar to a boil and reduce for 5 minutes until thickened. Reserve.

5. In a bowl, shred the duck confit meat and toss with the balsamic reduction. In 4 bowls, divide the collard greens evenly then top with the puree of beans. Finish each plate with even amounts of duck mixture and serve.

duck confit with collard greens
 

Pork Chops with Apricot Ginger Sauce

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PREP TIME:
25 MINUTES
MARINADING TIME:
4 HOURS OR OVERNIGHT
SERVES 4
2 packs (16oz each) pork chops, thawed
1 jar (10oz) apricot ginger sauce (available in-store)
1 tablespoon diced garlic
1 teaspoon salt
½ teaspoon pepper
½ cup vegetable oil
2 packs potato and olive oil purée
2 teaspoons diced parsley

1. Combine the pork chops, 1 cup apricot ginger sauce and garlic in a large bowl. Marinate 4 hours or overnight.

2. Take pork chops out of marinade and remove any excess marinade- patting the chops dry. Season with salt and pepper.

3. Heat a non-stick sauté or grill pan over medium-high heat, add the vegetable oil and cook the pork chops (in batches of 2 if needed) for approximately 4 minutes a side. Remove and let rest on a plate.

4. Heat the olive oil mashed potatoes according to the microwave directions while the chops are resting.

5. On four plates, divide the olive oil mash evenly and top with a pork chop, sprinkle with Babeth’s Feast parsley and serve with the remaining apricot ginger sauce on the side.

apricot ginger pork chops
 

Crab Meat Crêpes with Hollandaise Sauce

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PREP TIME:
30-40 MINUTES
SERVES 3-4
MAKES 10 CREPES
1 container (16 oz) crab meat, thawed
1 bunch scallions, white and light green parts, chopped
2 tablespoons diced parsley, thawed
1 tablespoon lemon zest
1 pack (10) buckwheat naked crêpes, thawed
3 tablespoons unsalted butter
1 pack (16 oz) hollandaise sauce, thawed

1. In a bowl, mix the crabmeat, scallions, 1 tablespoon of the parsley and lemon zest.

2. Fill each crêpe with approximately 3 tablespoons of crabmeat and roll and finish with the crease side down, repeat until all the crêpes are filled. Reserve remaining crab mix- about 2 tablespoons.

3. Heat the butter in a large non-stick skillet until bubbling. In batches, brown the crêpes starting crease side down and turning until golden brown and crispy on all sides. Place in a baking dish large enough to hold all 10 crêpes in a row.

4. Meanwhile heat the hollandaise according to the directions on the package; pour on top of the crêpes in the baking dish. Top with the reserved crab and parsley. Serve immediately.

crab meat crepes
 

Salmon Kabobs with Olive Oil Mashed Potatoes and Pesto

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PREP TIME:
15 MINUTES
MARINADING TIME:
1 HOUR
SERVES 4
MAKES 8 KABOBS
1 1/2 lbs. salmon fillets, thawed, cut into 2" cubes
8 skewers- soaked in water for 1 hour
1 package potato and olive oil purée
1 container basil pesto
salt and pepper

FOR MARINADE:

zest of 1 lemon
juice of 1 lemon
2 garlic cloves- grated
1/4 cup olive oil

1. Whisk together the lemon juice, lemon zest, garlic and olive oil.

2. Skewer the salmon (about 4 per skewer) on the pre-soaked skewers and place on a baking sheet.

3. Pour the marinade over the skewered salmon. Refrigerate for 1 hour.

4. Remove skewers from fridge and season with salt and pepper.

5. Pre-heat the broiler on high. Place the skewers on a lined baking sheet.

6. Place skewers under the broiler and cook on each side for 3-4 minutes.

7. Serve skewers with the heated potato and olive oil écrasée.

salmon kabobs
 

Filet Mignon Salad with Arugula, Green Beans and Parmesan

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TOTAL PREP TIME:
20 MINUTES
SERVES 2
1 filet mignon, thawed
1 bunch fresh arugula
8 large shavings Parmesan cheese
1/2 lemon, juiced
4 tsp. olive oil
1 1/2 cups green beans
salt and pepper to taste

1. Season filet mignon with salt and pepper on both sides.

2. Heat a small pan over medium-high heat and ass 2 tsp. olive oil. Add in the filet and cook 4-6 minutes on each side for medium rare, and 8 minutes for medium.

3. Remove the meat and let rest on a cutting board.

4. While the meat is resting, bring a small pot of water to a boil, add the beans and cook for 2-3 minutes. Remove the beans and shock them in ice water to stop the cooking. Reserve.

5. Toss the arugula with the lemon juice and 3 tsp. olive oil.

6. To assemble the salad divide the arugula evenly on to two plates. Slice the meat into 1/4 inch slices and arrange around the arugula.

7. Arrange the green beans around and on top of the greens, top with Parmesan and drizzle with additional olive oil and a small squeeze of lemon juice.

filet mignon salad
 

Tuna Tartare on Wonton Crisps with Ginger Lime Vinaigrette

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TOTAL PREP TIME:
40 MINUTES
SERVES 6-8
AS AN HORS D'OEUVRE
1 1/2 pounds fresh tuna, thawed
25-30 wonton wrappers, thawed if frozen
1-2 cups vegetable or canola oil for frying
black sesame seeds to garnish

FOR VINAIGRETTE:

2 limes, zested and juiced
1 lime, juiced
2 Tbsp. cilantro
1 bunch (1/4 cup) scallions - white and light green parts only, chopped
1/2 cup olive oil
2 tsp. fresh ginger, grated on a microplane
1 tsp. salt

1. Cut tuna into 1/4 " cubes and reserve in the fridge.

2. Combine the lime zest, lime juice, scallions, ginger and cilantro. Whisk in the olive oil to create a thick vinaigrette. Reserve.

3. For the wontons - cut each wonton so it is in the shape of a 1" by 1" square. Heat the vegetable oil in a non-stick skillet and fry the wonton wrappers until just browned on both sides. Remove to a paper towel and sprinkle with salt.

4. To assemble the hors d'oeuvres, toss the cubed tuna with the prepared vinaigrette in a bowl and add salt to taste.

5. Place a spoonful of tuna on to each wonton crisp, and sprinkle with black sesame seeds. Serve immediately.

tuna tartare
 

BBQ Pork Ribs with Sautéed Summer Squash and Zucchini

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MARINADING TIME:
2 HOURS
COOKING TIME:
2.5 HOURS
SERVES 4
4 racks pork spareribs, thawed
1 package summer squash and zucchini, thawed
salt, pepper and red pepper flakes to taste
1 cup prepared bbq sauce plus more for serving

FOR DRY RUB:

5 cloves garlic
1 Tbsp. dark brown sugar
1 Tbsp. paprika
1 Tbsp. chile powder
2 tsp. black pepper
2 tsp. chopped fresh thyme
1 tsp. dry mustard
1 tsp. chopped fresh thyme
1/2 tsp. dry cumin
1/2 tsp. dry coriander
1/2 tsp. dry ginger
1/2 tsp. cayenne

RIBS:

1. Combine all the dry rub ingredients in a bowl.

2. Generously apply the rub to the ribs on both sides.

3. Wrap the ribs in saran wrap and let stand room temperature for 2 hours (also can be done the day before and refrigerated overnight).

4. Pre-heat oven to 325 degrees. Unwrap the ribs and place on a foil line baking sheet (if the ribs have been refrigerated, let come to room temperature). Cook for 2.5 hours or until tender.

5. Move ribs from oven and brush with BBQ sauce. Put the oven broiler on high and place the ribs under the broiler for 4 minutes or until browned.

6. Cut racks into individual ribs and serve with extra BBQ sauce.

VEGETABLES:

1. Heat 1 Tbsp. of olive oil in a non-stick skillet and sautée squash and zucchini until browned. Season with salt and pepper and optional red pepper flakes.

bbq ribs

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