Joan's Bruschetta

Mix grilled vegetable bruschetta with crumbled feta cheese, spread over pumpernickel, and then cut into fours to make little sandwiches.

People love it and always ask me for the recipe. Not really a recipe – but quick and yummy!”

by Tim Dineen

Italian Sausage Pasta Bake

  • 1 pkg Sweet Italian Sausage
  • 1 can Tuscano Marinara Sauce
  • 1 pkg Penne Regate Pasta
  • 1/2 bag Quattro Formaggio

Preheat oven to 350°. Cook pasta according to package instructions.

While pasta is cooking, cook sausage by your favorite method (grill, fry, broil, boil…) and cut into bite-sized pieces, if desired.

Mix sausage, cooked pasta and marinara sauce and place in baking dish. Top with a generous amount of cheese and bake about 20 minutes or until heated through.

by Tim Dineen

Italian Meatball Soup

  • 1 Bag Frozen Chopped Spinach
  • 1 Bag Frozen Party size meatballs
  • 1 package fully cooked White rice
  • 64 oz Chicken Broth
  • 4 T. 21 Salute seasoning
  • 1/2 cup Olive oil
  • Garlic to taste

In a large stock pot simmer all ingredients for about 15 minutes.

by Tim Dineen

Italian Bread Salad

  • 1 container Bruschetta
  • 1 jar Marinated Artichokes
  • 1/2 container Perlini Mozzarella
  • 1 loaf Artisan Italian Bread

Coarsely chop tomatoes and artichokes, if desired. Mix tomatoes (undrained) with artichokes (drained) perlini mozzarella (drained) with the cubed Italian bread in an attractive serving bowl.

That's it!

by Tim Dineen

A Hum(mus) Dinger of a Soup

  • 1 ctn Creamy Vegetable Medley Bisque
  • 1 8oz container Hummus
  • 1/2 bag Soycatash

Just mix, heat, and eat!

Top with Pita Chips or your favorite topping for extra added crunch!

by Tim Dineen

Hummus Mashed Potatoes

  • 1 pkg Garlic Mashed Potatoes
  • 4 oz Hummus
  • 4 oz Greek Style Yogurt
  • Butter, Salt, and Pepper, as desired

Cook potatoes according to package instructions, saving a bit of the cooking water.

Mash the potatoes with hummus and Greek style yogurt, adding a bit of the cooking water, if desired.

Add butter, salt, and pepper, as desired.

by Tim Dineen

Hot Cider Oatmeal

  • 1 cup Spiced Apple Cider, Spiced Cranberry Cider or Pear Cinnamon Cider
  • 1/2 cup Rolled Oats
  • 1/4 cup Dried Fruit or Fresh Fruit (optional)

In a medium saucepan, bring cider to a boil. Reduce heat and add rolled oats. Cook for allotted time on package, stirring occasionally, until desired consistency. Remove from heat, cover and let stand two minutes before serving.

Top with dried or fresh fruit if desired!

by Tim Dineen

Hot Artichoke and Green Chile Dip

  • 1 can Artichoke Hearts
  • 2 cans diced Green Chiles
  • 1/2 cup Mayonnaise
  • 1 1/2 cups Mexican Blend Cheese
  • 1 tsp Chili Pepper Sauce (more or less to taste)

Preheat oven to 350°. Mix all ingredients in food processor until well-chopped.

Place in oven-safe container and bake about 15 minutes or until hot, bubbly, and browned on top.

Serve with baguette slices or inside a hollowed-out sourdough boule for an edible container.

by Tim Dineen

Hearty Vegetable Soup

This is a quick and easy soup that not only tastes great but can be on the table in less than 30 minutes!

  • 1 bag Harvest Blend Root Vegetables
  • 2 Onions
  • 4 tbsp Garlic Oil
  • 1 qt Vegetable Stock
  • 4-8 Tbsp Salsa (we used Fresh Hot Salsa)
  • 1/2 cup Shredded Cheese (we used Mexican Blend)
  • Salt & Pepper to taste
  • Tortilla Chips for garnish

Quarter onions. Mix with garlic oil and vegetables and place on baking sheet or pan and roast in oven at 425° about 15 minutes or until tender and vegetables begin to brown nicely.

Transfer to pot, add Roasted Vegetable Stock and bring to boil and then simmer a few minutes. Cool slightly.

Puree soup (we used an immersion blender-blender or food processor will also work.)

Add cheese and salsa. Taste for seasoning and add S&P as desired. Ladle into bowls and add crushed Tortilla Chips for garnish!

by Tim Dineen

Hearts & Butterflies Pasta Salad

  • 1 bag farfalle (bowtie) pasta
  • 1 jar hearts of palm, sliced
  • 1 can artichoke hearts, sliced
  • 8 oz cherry or grape tomatoes, sliced
  • 1/2 cup chopped parsley
  • Light Champagne vinaigrette

Cook pasta according to package instructions. Drain and cool.

Mix hearts of palm, artichoke hearts, parsley, and cherry tomatoes with cooled pasta and dress with Light Champagne vinaigrette.

Check for seasoning and add salt and pepper, as desired.

by Tim Dineen

Hazelnut Pesto

  • 1 cup hazelnuts toasted lightly and skinned
  • 2 cups packed parsley leaves
  • 2 large garlic cloves
  • 3/4 cup olive oil
  • salt and pepper to taste

In a food processor blend together pesto ingredients with pepper and salt to taste until smooth. Keeps about 1 week in refrigerator.

by Tim Dineen

Hamburger Help

Here's a 10-minute dinner that pleases both kids and adults.

  • 1 pkg ground beef
  • 1 pkg Potato Medley
  • 1/2 bag Mexican Blend Cheese

Brown beef. Add potato medley and heat through. Stir in cheese until melted.

Yep. That's it!

by Tim Dineen