Spatchcock Turkey: A split-back turkey that’s brined then rubbed in a lemon sage browned butter. Roasted until deep golden brown and served with a gravy made from the drippings. Browned Butter Bread Stuffing: Diced French country bread tossed in browned butter, fresh cranberries, granny smith […]
Browned butter bread stuffing soaked in a creamy egg custard and mixed with roasted turkey. Garnished with fresh herbs and finely shredded manchego cheese. INGREDIENTS: Large Eggs 6 Eggs Milk 2 Cups Morton Kosher Salt 2 teaspoons Black Pepper, Ground ½ teaspoon Browned Butter Bread […]
Crispy-fried jasmine rice sauteed with roasted turkey, chopped bacon, shredded carrots, and sugar snap peas. Finished with a crispy fried egg on top, green onion, and pomegranate arils. INGREDIENTS: Black Forbidden Rice (or White Jasmine Rice), Uncooked 3 Cups Thick-Cut Bacon, Finely Chopped ¾ Cup […]
Chopped turkey blended with shredded mozzarella cheese and encased in a gravy-soaked browned butter bread stuffing. Coated in Italian breadcrumbs and fried until golden brown. INGREDIENTS: Roasted Turkey, Finely Chopped 1 Cup Mozzarella Cheese, Low-Moisture Shredded 1 Cup Herb & Lemon Gravy, Cold 1 Cup […]
Rock & Ripple is the collaboration of Chef Rosalyn Darling, Entrepreneur Sharon Gee, and Art Director David Aragon.
We share a passion for food, art, and innovation and hope you will join us on a journey of eating well, while reducing food waste.