Lamb Hash
From: Chef Heidi Krahling, Insalata's, San Anselmo, CA. Yield: 8 servings. 1 3/4 cups uncooked bulgar 1 Tbsp. olive oil 1 medium onion, finely chopped...
Georgia Pecan Power Bars
Yield: 12 3 bars. 1 large egg 3/4 cup honey 1/4 cup canola oil 1 tsp. vanilla extract 1 cup grated carrots 1 cup chopped pitted prunes 1/2 cup chopped...
Sauted Alaska Sole Capri
Yield: 4 servings. 1 cup clam juice 1/4 cup dry white wine 2/3 cup slivered fresh basil 2/3 cup sun-dried tomatoes in oil, sliced to taste, salt and pepper...
Country Casserole
From: Chef Karen Lewan, Mountain Top Lodge at Dahlonega, GA. Yield: 6-8 servings. 3 cups frozen, shredded Idaho hash brown potatoes 1/2 cup mushrooms,...
Portobello Eggs Benedict
Yield:12 2-egg servings. 8-9 egg yolks (6 oz. if using frozen or liquid egg yolk product) 6 oz. water 2 oz. lemon juice 2 cups butter, softened to taste,...
Fresh Berry Salad with Canadian Bacon
Yield: 4 servings. 8 cups packaged mesclun or spring salad greens 1 6-oz. pkg. Jones Canadian Bacon 1 cup sliced fresh strawberries 1 cup fresh raspberries...
Fruited Nut and Rice Salad
Yield: 24 servings. 3 qt. prepared rice, wild & long grain blend 1 qt., 1 cup Pacific Northwest Canned Pears, dices, drained, liquid reserved 1 qt. red...
German Potato Salad with Honey-Mustard Vinaigrette
From: Brooke Williamson and Nick Roberts, Amuse Caf, Venice, CA. Yield: 24 1-cup servings. HONEY-MUSTARD VINAIGRETTE (YIELDS 1 1/2 CUPS): 1/2 cup lemon...
Almond-Crusted Escolar with Tomato Chutney and Cold Soba Noodle Salad
From: Chef Tammy Hyunh, Tamarine Restaurant, Palo Alto, CA. Yield: 6 servings. 1 cup sliced almonds, chopped 1/2 cup all-purpose flour 6 6-oz. escolar...
Ginger Chicken Sandwich
Yield: 4 servings. 12 oz. Tyson 1/2" Diced White Fryer Meat, Fully Cooked, Unbreaded 1/2 cup cream cheese, soft 1/4 cup mango chutney, commercially prepared...
Ginger-Steamed Alaska Cod with Spicy Sauce
Yield: 4 servings. DIPPING SAUCE: 1/3 cup tamari or soy sauce 2 Tbsp. rice vinegar 2 tsp. minced red chile 1 tsp. minced garlic 1 tsp. sugar ALASKA COD:...
Honey-Glazed Salmon Two Ways
Yield: 6 servings. 6 5-6 oz. salmon fillets with skin to taste, salt as needed, Sage Honey and Balsamic Glaze (recipe follows) or Star Thistle Honey,...
Oven Wedge Idaho Potato Fries
Yield: 4 side servings. 2 Idaho potatoes, large size 1 tsp. olive oil or other vegetable oil AS DESIRED FOR SEASONING: 2 cloves garlic finely chopped...
Lightly Marinated Nantucket Bay Scallops with Lemon, Thyme and Extra Virgin
Missy Robbins, Spiaggia, Chicago Yield: 4 servings. 4 oz. Nantucket Bay Scallops 4 tsp. extra virgin olive oil 4 tsp. lemon juice 1/2 tsp. sea salt 1...
Rice and Vegetable Curry Salad
Yield: 12 servings. 1/2 cup apple juice 2 Tbsp. olive oil 1 large onion, chopped Heat juice and oil together in large skillet until simmering. Add onions...
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