April 2017

Spring is a wonderful time of year - the snow melts away, the flowers are in bloom and fresh produce is plentiful. Here at Alexian, we always try to take advantage of in-season vegetables, and we love creating new recipes and pairings with our favorite pâtés.

We've rounded up some of our favorites to share with you, from great lunch ideas to elegant appetizers, you're sure to find one you love.

Pâté-Packed Bowls

A bowl makes a great lunch because it's both filling yet light. This spring, enjoy your bowls in the best way: packed full of fresh veggies and savory pâté.

We love to use our pâtés in bowls because of their great texture and versatile flavor profiles.

Try a Southwestern themed bowl with brown rice, corn, green bell peppers, tomatoes, arugula, and a mild cheddar. Top with a generous helping of our Duck Rillette, a dollop of sour cream, and guacamole or sliced avocado.

Or, try an Asian-inspired bowl with noodles, spinach, zucchini, peanuts, thinly sliced carrots and our Forest Mushroom Pâté. Top with your favorite spicy chili sauce, a sesame ginger sauce, or enjoy as is!

Chicken Ballotine Wraps

It's no secret that our pâtés make a great protein base for a wrap - but our Chicken Ballotine, in particular has a unique tropical flavor profile that makes it perfect for pairing with some of spring's most popular produce.

Try cutting our Chicken Ballotine into bite-sized chunks and mix with slices of pineapple, avocado, leafy greens, fresh bell peppers and a light vinaigrette. Spoon the mixture into a large, whole wheat tortilla. . Wrap it up, slice it in half, and enjoy a lunch filled with bright and delicious flavors.

An Upscale Salad

Treat yourself this spring and make eating your veggies an elevated event. This salad uses our Duck with Cognac Mousse Pâté as a protein, with baby greens, aged alpine-style cheese, marinated shallots and sherry vinegar rounding out the dish.

Ingredients:

For the vinaigrette:
● 3 medium shallots, minced
● 4 tablespoons sherry vinegar
● 2 tablespoons fresh lemon juice
● 1 teaspoon Dijon mustard
● ½ cup of extra virgin olive oil
● Fine sea salt and freshly ground black pepper, to taste

For the salad:
● Alexian Duck with Cognac Mousse Pâté
● ½ teaspoon fresh rosemary, chopped
● ½ teaspoon fresh thyme, chopped
● 4 cups of mixed baby greens
● ¾ cup shredded, alpine-style cheese like parmesan or Gruyere
● Fresh raspberries or blackberries

Preparation:

1. First, make the vinaigrette. Wisk shallot, vinegar, lemon juice, and mustard in a small bowl.

2. Toss the greens, rosemary, and thyme with the vinaigrette.

3. Divide the greens between plates. Spoon about ¼ cup of our Duck Liver Pâté on top of each bed of greens.

4. Divide the cheese over the greens. Top with fresh raspberries or blackberries, to taste.