Linguini with Tarragon Shrimp

Prep time: 5 minutes | Cook time: 10 minutes | Total time: 15 minutes | Serves: 4

Author: Bow River Meat Market

This recipe is from our  friends at Bow River Meat Market.

This Tarragon Shrimp Linguini is perfect for busy practice nights. It only takes 15 minutes to pull together this meal. 

Bow River Meat Market provides high-quality, restaurant-grade meat to everyday consumers.

From seafood to steaks, burgers, chicken, and more – TeamFund helps you fundraise with these delicious products people actually want and need to raise money for a cause.

Is your team looking for a fundraiser? Try online food fundraising with TeamFund Fundraising!

Stock up on high-quality meat and other goodies for these delicious recipes!

Ingredients

Directions

1. Bring a pot of water to a boil. Add pasta to boiling water.

2. Using a large skillet, melt 1 tbsp of butter over medium heat.

3. Add leek, garlic and onion.  Saute until translucent.

4. Add shrimp, tarragon and saffron. Cook until shrimp begins to pink, about 3-5 minutes.

5. Remove shrimp from the skillet.

6. Deglaze the pan with the wine.  Add the remaining butter.  Reduce the heat, and allow it to thicken.

7. Return shrimp to the sauce.

8. Drain pasta and add to the skillet.

9. Mix pasta and shrimp together and serve.

This recipe is originally posted on Bow River Meat Market and has been republished on TeamFund with permission (we are so excited to share even more delicious recipes with you from our vendors!)

>> Read the original recipe HERE.

Butter Chicken – Chicken Makhani

Prep time: 13 hours | Cook time: 40 minutes | Total time: 13 hours 40 minutes | Serves: 6

Author: Nikki Kainth via Bow River Meat Market

This recipe is from one of our tasty vendors,  Bow River Meat Market.

This Butter Chicken recipe is delicious. The time spent marinating your chicken will make the flavour pop! 

Chicken breast is one of our most popular Fill Your Freezer fundraiser products. Your group can earn at least 20% on all sales and raise money for your group or cause at the same time with products people need and love.

Is your team looking for a fundraiser? Try online food fundraising with TeamFund Fundraising!

Stock up on high-quality meat and other goodies for these delicious recipes!

• 1-2 green chilis
• 2 tbsp butter
• ½ tsp cinnamon
• 2 cloves
• ½ tsp cardamom
• 4 large tomatoes
• ½ c. cashews
• 2 tsp sugar
• 100ml heavy cream
• 1 c. water
• naan or basmati rice (for serving)

Directions

1. Dice chicken into bite sized pieces.

2. Marinate chicken with lemon juice, 1 tsp chili pepper and salt, for about 20 minutes.

3. Mix yogurt, 1 tsp fenugreek, oil, turmeric, ½ Tbsp garlic, ½ Tbsp ginger, 1 tsp garam masala.

4. Toss chicken in marinade, and refrigerate at least 12 hours. 

5. Puree cashews and tomatoes together, set aside.

6. Heat a skillet to high heat.  

7. Melt 1 tbsp of butter.  Add the chicken.  

8. Cook the chicken until the liquid has cooked out and the chicken begins to turn golden.

9. Remove the chicken from the skillet and set aside.

10. Reduce the heat to medium and add remaining butter, cinnamon, cloves and cardamom.  Cook for one minute.

11. Add remaining ginger, garlic and chilis.  Fry until fragrant, about 1 minute.

12. Add the tomato cashew puree,  chili powder, sugar and salt.

13. Mix and cook until the sauce thickens and pulls away from the sides of the pan.  

14. Add water, and bring to a boil.

15. Add the chicken, reduce to a simmer and cook for about 5 minutes.

16. Add remaining garam masal and fenugreek.

17. Turn off the heat, and pour cream around the dish.

18. Serve with naan or basmati rice.  

This recipe is originally posted on Bow River Meat Market and has been republished on TeamFund with permission (we are so excited to share even more delicious recipes with you from our vendors!)

>> Read the original recipe HERE.

Brown Sugar Bourbon Steak Bites

Prep time: 5 minutes | Cook time: 10 minutes | Total time: 15 minutes | Serves: 4

Author: Bow River Meat Market

This recipe is from our  friends at Bow River Meat Market!

Bow River Meat Market has been around for over 40 years and provides high-quality, restaurant-grade meat to everyday consumers.

Here at TeamFund, we partner with Bow River Meat Market to provide profitable, delicious, and easy fundraisers to Calgary and other areas of Alberta. 

These brown sugar bourbon steak bites are sure to impress!

Is your team looking for a fundraiser? Try online food fundraising with TeamFund Fundraising!

Stock up on high-quality meat and other goodies for these delicious recipes!

Ingredients

Directions

1. Cut steaks into 1-inch cubes.  Season with salt, and set aside. 

2. In a small bowl, whisk together brown sugar and bourbon.

3. Heat oil in a large skillet over medium-high heat.

4. Add steak and sear all sides, about one minute each.

5. Pour the sauce over the steak, and cook for one more minute to cook out the alcohol, spooning the glaze over the steak. 

6. Remove from heat, garnish with chopped parsley.

This recipe is originally posted on Bow River Meat Market and has been republished on TeamFund with permission (we are so excited to share even more delicious recipes with you from our vendors!)

>> Read the original recipe HERE.

Flame Roasted Top Sirloin 

Prep time: 40 minutes | Cook time: 1 hour | Total time: 1h 50m | Serves: 8

Author: Bow River Meat Market

This recipe is from our  friends at Bow River Meat Market.

This flame roasted top sirloin is perfect for summer BBQ season with people over, since it serves 8+ people!

Bow River Meat Market provides high-quality, restaurant-grade meat to everyday consumers – get some in a TeamFund Fundraiser and raise money for a cause at the same time.

Is your team looking for a fundraiser? Try online food fundraising with TeamFund Fundraising!

Stock up on high-quality meat and other goodies for these delicious recipes!

Ingredients

Directions

1. Mix brown sugar, paprika, garlic powder, rosemary and salt in a small dish.  

2. Rub all over the outside of the roast.

3. Cover and marinate in the refrigerator for a minimum of 30 minutes.  

4. Chop onion into large chunks, skin on.  Smash skin-on garlic.  Mix together and place on aluminum foil with sides turned in to create a small bowl. 

5. Remove roast from the fridge, and let it come to room temperature.  

6. Centre the roast on a barbeque spit.

7. Place onion and garlic pouch in the centre of the barbeque, this will sit just below the roast.  

8. Place spit onto the grill, and turn on to high heat.  

9. Roast on high heat for 15 minutes, to sear the outside of the roast.

10. Turn down the grill to medium heat, and roast until finished. 

11. Baste with BBQ sauce every 15 minutes.

12. Cook to 135℉ for medium rare doneness.  About 45 minutes, depending on the size of roast.

13. When the desired doneness is reached, remove from the barbeque and allow the roast to rest at least 10 minutes.

14. Slice and serve.

This recipe is originally posted on Bow River Meat Market and has been republished on TeamFund with permission (we are so excited to share even more delicious recipes with you from our vendors!)

>> Read the original recipe HERE.

Greek Chicken and Veggie Kebabs

Prep time: 1 hour 15 minutes | Cook time: 15 minutes | Total time: 1 hour 30 minutes | Serves: 4

Author: Bow River Meat Market

This recipe is from one of our tasty vendors,  Bow River Meat Market.

These Greek Chicken and Veggie Kebabs are perfect for summer when cooking indoors is a no-go. Better get them on the grill early or your stomach will start to rumble while you cook!

Chicken is one of our most popular Fill Your Freezer fundraiser products. Earn 20% on all sales and raise money for your group at the same time with products people love.

Is your team looking for a fundraiser? Try online food fundraising with TeamFund Fundraising!

Stock up on high-quality meat and other goodies for these delicious recipes!

Ingredients

Directions

1. Soak skewers in water.

2. Whisk together oil, mustard, lemon juice, garlic, oregano, parsley, salt and pepper.

3. Dice chicken thighs into bite sized pieces. 

4. Pour ⅔ of marinade over the chicken, and coat fully.  

5. Cover and refrigerate; minimum 1 hour.  

6. While the chicken marinates, dice veggies into large chunks, quarters to eighths.

7. Toss veggies in remaining marinade.

8. Place onion and green pepper on one set of skewers, zucchini and eggplants on another.

9. Remove chicken from fridge, and allow to come to room temperature while grill heats up.  

10. Preheat the grill to 400F.

11. Place skewers on the grill, spaced about 1 inch apart.

12. Grill on all sides, about 1 min per side for onion and pepper, 3 min per side for chicken, zucchini and eggplant.  

13. Remove from the grill and allow the meat to rest.  Great served over orzo or straight from the stick! 

This recipe is originally posted on Bow River Meat Market and has been republished on TeamFund with permission (we are so excited to share even more delicious recipes with you from our vendors!)

>> Read the original recipe HERE.