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Hazelnut Crusted Salmon

Rich salmon and toasty hazelnute are classic Northwest flavors. Fresh herbs and orange zest make this variation a real treat!

Fish Tacos

My husband's favorite! The lime, cilantro and sour cream dressing is the secret!

Honey Glazed Spiral Ham

Give your spiral sliced ham this delicious glaze your family will love.

Spicy Orange Country Style Ribs

These ribs have the perfect touch of both sweet and heat!

Seared Scallops with Creamy Noodles and PeasThis elegant dish boasts scallops in a rich, creamy wine and chive sauce.
Meet Leigh Ann Leigh Ann's love of food began at the family dinner table where she shared great meals with family and friends. One of her favorite memories was when her father had items such as ash-rolled goat cheeses, wines, sugar pears, and crates of artichokes sent to the house. She fondly remembers waiting with anticipation and excitement for these special arrivals. During the summers while in high school, Leigh Ann earned money working at a small fruit stand which featured local produce. She later attended Wittenberg University in Springfield, Ohio where she graduated with a degree in Philosophy. During college, Leigh Ann spent a year in Greece where her love for Mediterranean food blossomed. Leigh Ann began working with Kroger in 1999. The Kroger Co. is one of the nation's largest retail grocery chains with nearly 2,500 stores in 31 states. Leigh Ann developed a cooking tips and instructions program for them, which led to a television cooking segment that has run for 10 years and airs in several regional markets. Leigh Ann's work in the food arena has not been limited to her corporate role. She volunteers with many philanthropic groups and is committed to giving back to the community; serving as a role model for youth.When not doing this work, Leigh Ann unwinds by... "cooking and entertaining! In my life, cooking serves as my therapy, a way to challenge myself, a comfort and an enjoyable source of bonding with my husband, family and friends" says Leigh Ann. Leigh Ann's advocacy for cooking and food carries throughout her work. The host of Fresh Ideas with Leigh Ann television segment airing during The Today Show, Ellen, Dr. Oz and Entertainment Tonight shows, provides tips to her audience on how to cook with flavorful, fresh ingredients. The popular segment was actually born as a result of the in-store cooking program, Cook and Tell, which she also developed. Additionally, Leigh Ann records ongoing radio for the chain educating the consumer and providing simple recipes that solve the age-old dilemma of what to make for dinner.Educating others about the joy of food and wine is more than a job. Leigh Ann lives and embodies it. Just as her family taught her as a young girl, she enjoys being home, preparing, and sharing food with family and friends.

Recipe Main

Recipes Page 1
rosemary chicken.jpg

Rosemary Chicken

Seared Scallops

BBQ Pulled Pork Sandwiches

Sesame Ahi Tuna

Swordfish Kabobs

Mediterranean Rub Flank Steak

Oysters Parmesan

Mini Meatball Sub Sandwich

Salad Shrimp

London Broil

Dark Chocolate Truffle

Watermelon Honey Ice Cubes

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Recipe Page 2

Fish Tacos

Mushroom Rissotto

French Onioin Soup

Turkey

Beef Burgundy

Tomato Lime Shrimp

Rosemary Lamb

Tilapia with Tzatziki Sauce

Spicy Orange Country Style Ribs

Hazelnut Crusted Salmon

Honey Glazed Ham

Cajun Swai

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Recipes Page 3

Mediterranean Meatballs

Avocado Eggs Benedict

Watermelon Trifles

Chicken with Chardonnay

Fruit and Vegetable Gazpacho

Chickpea with Crumbled Feta

PureHeart Jicama Salad

Chicken Cattiatore

Crunchy Dill Salmon

Cuban Hash

Dark Chocolate Truffle

Watermelon Honey Ice Cubes

See More Recipes

Recipes Page 4

Dark Chocolate Almond Toffee

PureHeart Peach Parfait

Shrimp Caesar Salad

Jerk Chicken Salad

Pureheart Shrimp & Spinach Salad

Blue Cheese Penne Pasta

Creamy Avocado Fettuccine

Guacamole Burgers

Jarlsberg Chopped Salad

Grilled Chicken with Pesto

Mushroom Agnolotti

Salmon with Avocado Tzatziki

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Avocado Eggs Benedict California Avocado Eggs BenedictIngredients1/3 Cup Greek Yogurt1 Teaspoon Milk1 Tablespoon Lemon Juice1 Teaspoon Unsalted ButterCayenne Pepper4 Eggs1 Each California Avocado, sliced and fanned out2 Each English Muffins, whole wheat4 Each Canadian Bacon, slicesSea SaltFreshly Ground Black PepperInstructionsStep 1In a bowl, combine yogurt, milk, cayenne pepper and lemon juice. Mix well. Pour into small pitcher.Step 2Boil water in an egg poaching pan. Lightly rub butter in each cup. Carefully crack eggs into cups. Poach eggs to desired doneness.Step 3Meanwhile, toast English muffin halves. Top each muffin with Canadian bacon slices and a poached egg. Add avocado slices, salt and pepper and ladle sauce over top. Serves 2.For more recipe ideas using California Avocados visit:www.californiaavocadogrowers.com

California Avocado Eggs Benedict-1.pdf

Blue Cheese Penne Blue Cheese Penne PastaIngredients1 Package Penne Pasta, 16 oz.1/2 Cup Walnuts1 Cup Marie's Yogurt Blue Cheese DressingFreshly Ground Black Pepper1 Pint Cherry Tomatoes, halved1/2 Cup Fresh Flat Leaf Parsley, choppedMethod SERVES 4Step 1prepare penne pasta as directed. Drain. Place in a bowl and chill.Step 2Heat skillet over medium heat. Add walnuts and toast until lightly browned; remove.Step 3Toss with Marie's Yogurt Blue Cheese dressing, cherry tomatoes and cracked pepper. Just before serving, toss with walnuts and parsley.For more recipes using Marie's visit:www.maries.com

Fruit and Vegetable Gazpacho.pdf

Chick Pea with Crumbled Feta Chick Pea with Crumbled FetaIngredients 6 oz Herbed Feta Crumbled 1 can of chickpeas drained 1 jar roasted red peppers 3 green onions ¼ cup of fresh chopped dill Juice of 1 lemon 1 teaspoon of honey 1 teaspoon of cumin 2 tablespoons of olive oilInstructionsPlace drained chickpeas in a serving dishSlice the onions and the roasted red peppers into thin strips and mix the chickpeas.Whisk the lemon juice, honey, cumin and oil.Add dressing to the salad.Add the President® Herbed Feta Crumbled and green onions. Sprinkle with dill.For more recipes visit: www.president.com

chickpea feta salad.pdf

Chicken Cacciatore Italian Herbs Chicken CacciatoreIngredients4 boneless, skinless chicken breastsFlour for dusting2 tbsp. olive oil2 medium onions, sliced fine1 x 16oz can diced tomatoes with juice1/4 cup white Wine3 tbsp. tomato paste1 tsp. sugar2 tbsp. Gourmet Garden Italian Herbs6 Kalamata olives pitted and choppedInstructionsHeat the oil in a large skillet, dust the chicken breast with the flour and sauté in the oil until golden, about 10 minutes. Remove from the pan and set aside.Add the onion to the pan with the anchovies and 1 tbsp. of water and stir together over the heat for 5 minutes.Add the tomatoes, tomato paste, wine, sugar, Gourmet Garden Herbs and 1 cup Water. Bring to the boil and simmer for 15 minutes.Return the chicken to the pan with the olives and continue to cook for a further 15 minutes until the chicken is cooked and the sauce has reduced. Serve.For more recipes using fresh herbs visit: www.gourmetgarden.com

Chicken Caccitore.pdf

Creamy Avocado Fettuccine Creamy Avocado FettuccineIngredients1 Pound Fettuccine2 Avocados, pitted2 cloves of Garlic, minced1 Lemon, zested and juiced3 Tablespoons of Olive Oil1/2 Teaspoon of Sea Salt1/2 Cup BasilFreshly Ground Black PepperInstructions1. Prepare penne pasta as directed. Drain. Place in a bowl and chill.2. In a food processor, add garlic, lemon juice, olive oil and salt. Pulse until smooth. Add avocado and basil, pulsing until creamy.3. Pour sauce over hot pasta and toss. Serve immediately and top with lemon zest and black pepper.Also delicious topped with sauteed with shrimp.For more avocado recipes visit:www.californiaavocadogrowers.com

California Avocado Fettuccine.pdf

Crunchy Dill Salmon Crunchy Dill SalmonIngredients2 Salmon fillets - about 6oz each - skin off1/3 cup Honey1/4 cup Lime juice2 tbsp. Gourmet Garden Dill1 cup flour4oz Ginger Snap Cookies (crushed to a fine crumb)Instructions1. Mix together the lime juice, honey and Gourmet Garden Dill.2. Cover each fillet of salmon with flour then dip into the dill mixture and finally coat each fillet with the cookie crumbs.3. Spray the bottom of an oven dish with oil, place the fillets in the dish and bake in a 350F oven for 15 minutes until the salmon is firm.4. Allow to stand for 5 minutes before serving on a bed of leafy greens.For more recipes using fresh herbs visit:www.gourmetgarden.com

Crunchy Dill Salmon.pdf

Cuban Hash Cuban HashIngredients1 cup chopped white onion2 Tbsp. olive oil1 lb. pork tenderloin, cubed2 cups new potatoes, cooked and cubed1 ¼ cup tomatillo (green) salsa1 cup frozen corn, thawed1 Tbsp. Gourmet Garden Cilantro1 Tbsp. Gourmet Garden Garlic¼ cup queso fresco cheese, crumbledMixed greensLime Cilantro Vinaigrette:2 Tbsp. honey1 Tbsp. olive oilzest and juice from 1 lime1 Tbsp. Gourmet Garden Cilantro1 Tbsp. Gourmet Garden GarlicInstructions1. Cook onion in olive oil in a large skillet on medium high heat for 5 minutes. Add pork tenderloin turning to brown on all sides.2. Add new potatoes, tomatillo (green) salsa and corn. Cook 8-10 minutes or until meat is cooked through.3. Stir in Gourmet Garden Cilantro and Garlic and sprinkle with queso fresco cheese.4. Serve with mixed greens salad tossed with lime cilantro vinaigrette. For the vinaigrette, combine honey, olive oil, lime zest and juice and Gourmet Garden Cilantro and Garlic.For more recipes using fresh herbs visit:www.gourmetgarden.com

Cuban Hash.pdf

Dark Chocolate Almond Butter Toffee Dark Chocolate Butter Almond ToffeeIngredients1 1/4 Cups Butter, divided35 Saltine Crackers, or 40, about 1 sleeve1 Cup Dark Brown Sugar1 Can Sweetened Condensed Milk, 14 ounce1 2/3 Cups Nestle Toll House Dark Chocolate Morsels, one bag3/4 Cup Coarsely Chopped Almonds, dry toastedInstructions1. Preheat oven to 425 F. Line 15x10-inch sheet pan with nonstick foil.2. Melt 1/4 cup butter. Pour into prepared sheet pan. Arrange crackers on top of butter, breaking crackers to fit empty spaces.3. Melt remaining butter in saucepan; add brown sugar. Bring to a boil, then reduce heat to low, stirring occasionally, for 2 more minutes. Remove from heat; stir in sweetened condensed milk. Pour mixture over crackers.4. Bake for about 10 minutes, until mixture is bubbly and slightly darkened. Remove from oven; cool for 1 minute.5. Sprinkle chocolate on top of pan. Let stand for 5 minutes; until chocolate is shiny; spread evenly. Sprinkle with chopped almonds and lightly press into chocolate. Cool for minutes, then refrigerate for about 1/2 hour or until chocolate is set. Remove foil; break into pieces.For more recipes visit:www.nestle.com

Dark Chocolate Butter Almond Toffee.pdf

Jerk Chicken Salad Tuscan-Style™ Cantaloupe Jerk Chicken SaladIngredients ½ melon Dulcinea Tuscan Style Cantaloupe cut into 4 wedges 16 oz. Roast chicken meat, pulled 1 cup Celery, thinly sliced ¼ cup Red onion, finely minced ¼ cup Green onion, finely minced 1 cup Red bell pepper, diced 4 cups Baby salad greensVinaigrette 1 Tbsp. Jerk seasoning 1 Shallot, minced 4 Tbsp. Sherry vinegar ½ cup Olive oilSalt and black pepper to tasteGarnish12 DULCINEA Tuscan-Style Cantaloupe melon balls4 Bamboo skewersInstructions1. Toss the chicken meat with the celery, onions and peppers in a bowl.2. Mix the vinaigrette ingredients together and toss with the chicken mixture to coat evenly.3. Divide the salad greens on individual plates, and top with melon wedge.4. Fill each melon wedge with the chicken salad and garnish with the melon ball skewer.For more recipes visit: www.dulcinea.com

Jerk Chicken Salad.pdf

Mediterranean Meatballs Mediterranean MeatballsIngredients14oz or 1Lb (400g) ground beef2 tbsp. Gourmet Garden Fresh Blends™ Mediterranean1 tbsp. Gourmet Garden Basil1/3 cup dried breadcrumbs1 tbsp. olive oil1 onion, finely chopped2 tsp. Gourmet Garden Garlic2 tbsp. tomato paste28oz (800g) can diced tomatoes13oz (375g) dried spaghettiBaby spinach leaves to serveInstructions1. Combine ground beef with 1 tbsp. Gourmet Garden Fresh Blends™ Mediterranean and Gourmet Garden Basil and breadcrumbs in a bowl. Roll heaped teaspoons of mixture into balls.2. Heat a large oiled saucepan over medium heat. Add onion and Gourmet Garden Garlic. Cook sauté for 5 minutes or until softened. Add 1 tbsp. Gourmet Garden Fresh Blends™ Mediterranean. Stir to coat.3. Add tomato paste and diced tomatoes. Bring to the boil. Reduce heat to medium. Add meatballs, cook, covered for 5 - 7 minutes. Remove lid. Cook for a further 5 - 7 minutes or until sauce thickens and meatballs are cooked through.4. Meanwhile, cook spaghetti in a large saucepan of boiling salted water following packet directions until tender. Drain well. Serve meatball sauce over pasta topped with baby spinach leaves.For more recipes using fresh herbs visit:www.gourmetgarden.com

Mediterranean Meatballs.pdf

Pureheart Shrimp and Spinach Salad Pureheart Shrimp Spinach SaladIngredients2 Tablespoons White Balsamic Vinegar1 Tablespoon Honey1/2 Teaspoon Dijon Mustard1/2 Teaspoon Salt, divided1/2 Teaspoon Freshly Ground Black Pepper, divided1/4 Cup Olive Oil, plus 1 tablespoon for vinaigrette2 Pounds Large Shrimp, peeled and deveined2 Cloves Garlic, minced5 Cups Baby Spinach Leaves1 Cup Cherry Tomatoes1 PureHeart Mini Seedless Watermelon, remove rind and cut into1/4" thick slices1 Red Onion, halved and thinly slicedInstructions1. Whisk together white balsamic vinegar, honey, Dijon mustard, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Slowly whisk in 1/4 cup olive oil and set aside.2. Toss shrimp with garlic and 1 tablespoon olive oil. Sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon ground pepper. Sauté on medium heat for 4-5 minutes or until done.3. Divide spinach among 5 serving plates; top with cherry tomatoes, PureHeart Watermelon and red onion. Top evenly with shrimp and drizzle with vinaigrette.For more melon recipes visit: www.dulcinea.com

Pureheart Shrimp Spinach Salad.pdf

Pureheart Jicama Salad Pureheart & Jicama SaladIngredients1/2 Cup Fresh Orange Juice1 Teaspoon Orange Zest1/4 Cup Fresh Lime Juice1 Teaspoon Lime Zest2 Tablespoons Honey1 Tablespoon Olive Oil1 Teaspoon Freshly Ground Black PepperSea Salt1 Jicama4 Cups PureHeart Mini Seedless Watermelon, cut in 2" chunks1/3 Cup Cilantro, chopped1/2 Jalapeno Pepper, finely dicedInstructionsStep 1In a small bowl, mix juices, zest, honey, 1 olive oil, pepper and salt and whisk together.Step 2In a large bowl, add jicama, watermelon, cilantro and jalapeno. Drizzle with dressing and gently toss.For more recipes visit: www.dulcinea.com

Pureheart Jicama Salad.pdf

Pureheart Peach Parfait Pureheart Peach ParfaitIngredients3 Cups PureHeart Mini Seedless Watermelon, cubes2 Peaches, peeled and sliced2 Lemons, juiced2 Tablespoons Honey1/2 Teaspoon Ground Cinnamon2 Cups Greek Yogurt1 Cup Slivered AlmondsInstructionsStep 1Heat a skillet over medium heat, and toast almonds until golden. Gently toss the peaches in a bowl with lemon juice. Add watermelon cubes and toss. Blend honey, cinnamon and yogurt. Place fruit mixture into parfait glasses. Top with yogurt, and sprinkle the almonds on top.For more recipes visit: www.duclinea.com

Pureheart Peach Parfait.pdf

Shrimp Caesar Salad Skewered Caesar Shrimp SaladIngredients1 Pound Large Shrimp, peeled, tail-on, deveined3/4 Cup Marie's Yogurt Parmesan Caesar Dressing, plus more for saladWooden Skewers6 Cups Romaine Lettuce, chopped1 Each Lemon, cut into wedgesInstructions1. Place shrimp in a bowl. Pour Marie's Yogurt Parmesan Caesar Dressing over shrimp and toss to coat. Marinate in refrigerator 20 minutes.2. Insert skewer lengthwise through shrimp twice.3. Preheat oven to broil, or grill over medium-high heat for 3 minutes or just until shrimp turnpink.4. Meanwhile, toss romaine with more Marie's Yogurt Parmesan Caesar Dressing and distribute on plates. Top with shrimp skewers and a lemon wedge.For more recipes visit: www.maries.com

Fruit and Vegetable Gazpacho.pdf

Watermelon Honey Ice Cubes Watermelon Honey Ice CubesIngredients4 Cups PureHeart Mini Seedless Watermelon2 Tablespoons HoneyPinch SaltInstructionsStep 1In blender combine watermelon, honey and salt.Step 2Blend to purée.Step 3Pour into silicone ice cube trays.Step 4Freeze until solid, about 3 hours.www.dulcinea.com

Watermelon Honey Ice Cubes.pdf

Watermelon Trifles Watermelon Mascarpone Mini TriflesIngredients4 Cups PureHeart Mini Seedless Watermelon, cut into 1/2" cubes1/4 Cup Mint Leaves, chopped2 Tablespoons Fresh Lime Juice, divided3/4 Cup Mascarpone Cheese1/2 Cup Heavy Whipping Cream2 Tablespoons Sugar1 Teaspoon Vanilla ExtractWatermelon, Lime Slices and Mint Sprigs, for garnishInstructions1. In bowl, combine watermelon, mint and 1 tbsp lime juice. Cover and chill for 1 hour.2. In mixing bowl, combine mascarpone, whipping cream, sugar, vanilla and 1 tbsp lime juice.3. Mix with a hand mixer at low speed until thick and creamy. Do not over mix until stiff.4. In small glass dish or footed glass, spoon in 1/3 cup watermelon, 1/3 cup cream and top with 1/3 cup watermelon.5. Repeat making 6 servings.Garnish with watermelon, lime slices and mint sprigs.www.dulcinea.com

Watermelon Mascarpone Mini Trifles.pdf

Dark Chocolate Truffles Dark Chocolate TrufflesIngredients 1/3 Cup Heavy Cream2 Cups Nestle Toll House Dark Chocolate Morsels 2 Tablespoons Butter, cut into pieces3/4 Cup Almond or Pecans, finely choppedInstructionsStep 1Slowly bring the cream to a simmer in a heavy saucepan. Remove from heat and stir in the chocolate and butter. Step 2Place back on low heat, and stir mixture just until chocolate has melted. Pour into bowl. Refrigerate for 20-25 minutes, until slightly thickened.Step 3Line a baking sheet with parchment paper. With a spoon, scoop chocolate and make rounded balls. Drop onto parchment paper. Refrigerate again for 20 minutes.Step 4Round balls and drop into nut coating. Repeat. Shake the pie plate to coat the truffles evenly. Place into a container, separating the layers with additional parchment paper. Cover tightly and refrigerate up to 2 weeks, or freeze up to 3 months. Step 5Cover tightly and refrigerate up to 2 weeks, or freeze up to 3 months. Also try cocoa powser or pistachios for coating.For more recipes visit: www.nestle.com

Dark Chocolate Truffles.pdf

Salmon with Avocado Tzatziki Salmon with Avocado TzatzikiIngredients4 Wild Salmon Fillets1 Tablespoon Olive Oil1 California Avocado, ripe1 Cloves Garlic, minced1 Teaspoon Fresh Lime Juice1/2 Cup Plain Yogurt, strained1/2 Cup English Cucumber, seeded and grated1/2 Teaspoon Red Pepper Flakes1 Tablespoon Dried Dill Weed, Sea Salt, and White PepperInstructions1. In a bowl, mash avocado with the back of a fork. Add remaining ingredients and mix well. Place plastic wrap directly on the surface of mixture. Refrigerate for 1 hour to overnightbefore serving.2. Heat a nonstick skillet with lid over medium-high heat. Brush both sides of salmon with oil. Place salmon, skin side up, in skillet. Cook uncovered for 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking.3. Turn salmon over and season with salt and pepper. Cover pan tightly and reduce heat to medium. Cook an additional 3 to 4 minutes. Cook just until fish is opaque throughout.4. Serve salmon with avocado sauce.www.californiaavocadogrowers.com

Salmon with Avocado Tzatziki.pdf

Mediterranean Mushroom Agnolotti Mediterranean Mushroom AgnolottiIngredients1 package (9 ounces) BUITONI Riserva Refrigerated All Natural Wild Mushroom Agnolotti3 tablespoons olive oil25 fresh sage leavesGround black pepper1/4 cup (.75 ounce) BUITONI Refrigerated Freshly Shredded Parmesan CheeseMethod SERVES 4InstructionsBring water to a boil in large saucepan; add pasta and cook for 4 minutes. Meanwhile, heat oil in large skillet over medium heat. Add sage leaves; reduce heat to low. Cook for 1 1/2 minutes or until leaves begin to shrivel and crisp. Remove from skillet. DRAIN pasta after 4-minute cook time, reserving 1/4 cup cooking water. Add reserved cooking water to skillet. Add drained pasta to skillet; cook over medium high heat for 30 seconds or until some of the water is absorbed. Season with pepper; top with cheese. Serve immediately.www.buitoni.com

Mushroom Agnolotti.pdf

Chicken with Chardonnay and Fresh He Chicken with Chardonnay and Fresh HerbsPrep: 15 minutesCook: 40 minutesMakes: 4 servingsIngredients4 ounces fresh goat cheese1 tablespoon each chopped fresh tarragon leaves and Italian (flat-leaf)parsleyFreshly ground black pepper4 boneless or bone-in chicken breast halves*, skin on1 tablespoon olive oil1 shallot, minced (about 1/4 cup)1 / 2 cup Chardonnay or other white wine1 1 / 2 cups Wolfgang Puck's® Free Range Roasted Chicken Stock1 / 2 cup heavy cream2 tablespoons butter, cut upInstructions1. Heat the oven to 450° F. Stir the cheese and half the herbs in a small bowl. Season with the black pepper.2. Loosen the skin on the chicken. Spread 1 / 4 of the cheese mixture under the skin of each chicken breast half. Place the chicken, skin-side up, into a shallow 3-quart baking dish. Brush the chicken with the oil.3. Roast for 20 minutes or until the chicken is cooked through.4. Heat the shallots, wine and stock in a 1-quart saucepan over medium heat to a boil. Cook and stir until the mixture is reduced to 1/2 cup. Stir in the cream. Stir in the butter, 1 piece at a time, making sure it is melted before adding another. Stirin the remaining herbs. Season with additional black pepper.5. Spoon the sauce onto 4 plates. Cut the chicken into slices and place on the sauce.*If using bone-in chicken breast halves, increase the roasting time to 30 minutes or until the chicken is cooked through.www.wolfgangpuck.com

Chicken with Chardonnay.pdf

Guacamole Burgers Guacamole BurgersIngredients3 Avocados, ripe, peeled, seeded1/2 Teaspoon Ground Cumin1/3 Cup Green Onion, diced2 Cloves Garlic, roasted1/4 Cup Cilantro Leaves, chopped3 Tablespoons Lime Juice, fresh3 Strips Bacon, cooked and crumbledSalt, to tastePepper, to tasteInstructions1. Remove outer peel of garlic. Slice 1/2" of the top of garlic so that tops of garlic show. Place in aluminum foil. Drizzle with olive oil, salt and pepper. Close foil and place on grill for about 30 minutes.2. Cut avocados into large chunks. Mash coarsely with fork in large bowl. Add remaining ingredients and blend gently.Serve on top of a hamburger or with tortilla chips.www.californiaavocadogrowers.com

Bacon Guacamole.pdf

Jarlsberg Chopped Salad Jarlsberg Chopped SaladIngredients1/4 Cup Olive Oil3 Tablespoons Fresh Lemon Juice, plus 1 tsp. zest2 Teaspoons Fresh Tarragon, choppedSea Salt and Fresh Cracked Pepper, to taste1 Cup Green Onions, chopped1/2 Cup Celery, chopped1/2 Cup Green Olives, coarsely chopped1/2 Cup Kalamata Olives, coarsley chopped6 Cups Romaine Lettuce, shredded1/3 Cup Flat Leaf Parsley, chopped2 Cups Jarlsberg Cheese, cut into 1/4" cubesInstructions1. In a small bowl, whisk together olive oil, lemon juice, tarragon, salt and pepper.2. In large bowl, mix together green onion, celery, lemon zest and olives. Add lettuce, parsley and Jarlsberg cheese. Add dressing and toss.www.jarlsbergusa.com

Jarlsberg Chopped Salad.pdf

Grilled Chicken with Pesto Grilled Chicken with PestoIngredients4 Boneless Chicken Breasts2 Teaspoons Olive OilSea Salt and Freshly Cracked PepperBuitoni Pesto SauceInstructions1. Heat a grilling pan on medium high heat and brush with olive oil. Season chicken with salt and pepper. Cook chicken about 5 minutes per side, until juices run clear.2. Liberally 2 spread the pesto over chicken and serve.For more recipes visit: www.buitoni.com

Grilled Chicken with Pesto.pdf

Turkey The Perfect Turkey1. As a general rule for whole turkeys, you'll want 1-11/2 pounds per quest. (1/2 pound per quest for boneless turkeys.) Add a little more weight if you want some for leftovers.2. When buying a turkey, you'll also need to calculate the necessary thawing time. You must allow a day of thawing in your refrigerator for every 4-5 pounds the turkey weighs.3. The bigger the bird, the earlier you must place it in the refrigerator. For most turkeys a thawing time of 4-6 days in the refrigerator will be required. You can even thaw a few days longer.4. Cold water thawing is a safe, effective way to thaw your turkey fast. First, be sure the turkey is sealed in the orginal packaging. Submerge the turkey in cold water, changing the water every 30 minutes.5. To roast the turkey, open your oven door and move the rack to the lowest rung. Position the rack first - before preheating the oven. Now, preheat the oven to 355 degrees.6. Look inside your turkey to locate the turkey neck and giblets. Remove them. Often, one will be in the cavity and other will be inserted in the neck.7. Rinse your turkey inside and out. Pat dry.8. Tuck the wings under the shoulders of the bird so that the breast area is free. This is called "akimbo" This will help when carving. Rub your turkey lightly with olive oil. This will help the outside to brown nicely. 9. Place your turkey in the oven . Cook at 325 degrees for approximatley 15 minutes per pound. 10. Don't overcook your turkey. Once the bird's internal temperature reaches 165-170 degrees, it's done.11. Allow to cool at room temperature for 30 mintues before you start carving.12. Refrigerate any leftover turkey within two hours of cooking.

Chicken with Chardonnay.pdf

Fruit & Vegetable Gazpacho Fruit & Vegetable GazpachoIngredients3 Tomatoes, peeled and diced1 English Cucumber, peeled, seeded and diced1 Medium Green Bell Pepper, diced1/2 Medium Red Onion, diced2 Cups Watermelon, seedless, 1/4" cubes1 Cup Tomato Juice, or 8 ounces tomato juice1/2 Cup Olive Oil1 Tsp Sea Salt1 Tsp Freshly Ground Pepper3 Cloves Garlic, minced1 Tsp Hot Pepper Sauce, or more if needed1/4 Cup Sherry Wine Vinegar Sour Cream Fresh Chives, for garnishInstructions1. Dice all the fruits and vegetables in uniformly small pieces, placing in large bowl.2. In a separate small bowl, combine the tomato juice cocktail, oil, salt, pepper, vinegar and garlic and whisk to blend. Add 1 tsp of hot sauce, adjusting to desired heat level and mix. The soup will taste hotter the longer it sits in the refrigerator.3. Pour liquid over the fruit and vegetables and mix well.4. Before chilling, remove 3 cups of soup from the bowl and place in large bowl of a food processor. Pulse until chunky but not completely pureed.5. Combine soup from the food processor with the rest of the gazpacho in the bowl and chill overnight.or a minimum of 6 hours, allowing flavors to blend. Add additional salt and pepper to taste. Serve garnished with sour cream and chives.For more recipe ideas using California Avocados visit:www.californiaavocadogrowers.com

California Avocado Eggs Benedict-1.pdf

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