Quinoa Lentil Salad

  • 1 cup Quinoa
  • 1 pkg Steamed Lentils
  • 1 ctn  Crumbled Feta
  • 1 can Grecian Style Eggplant
  • 6 Green Onions, chopped

Cook quinoa according to package instructions. Cool.

Mix with lentils and Grecian eggplant. Add in crumbled feta and chopped green onions.

Taste for seasoning and add salt and/or pepper, if desired.


BBQ Chicken Cole Slaw Bowl

  • 2 pkg Organic Shredded Red & Green Cabbage
  • 2/3 cup Carolina Gold BBQ Sauce
  • 2/3 cup Mayonnaise
  • 2 tbsp Apple Cider Vinegar
  • 1 pkg Grilled Chicken Strips

Mix apple cider vinegar with mayonnaise and Carolina Gold BBQ Sauce.

Chop Grilled Chicken Strips into bite-sized pieces.

Mix cabbage with dressing and thoroughly combine. Stir in chicken.

Check for seasoning and add salt and/or pepper, if desired.

Be Creative!

Add any additional vegetables—from peas to celery, jicama, broccoli…

Use your imagination and have fun!



No-Cook Chicken Salad

  • 1 can Premium Chunk Chicken
  • 1/2 cup Mirepoix chopped vegetables
  • 1/2 cup Parmesan Ranch Dressing (or to taste)
  • 1/2 cup (or more!) Champagne Grapes

Mix chicken with mirepoix and dressing.  Fold in grapes.

Serve as a spread with breads or crackers, in a sandwich, as a salad, or use to stuff fresh tomatoes!

Use your imagination!


Oatmeal Brulee

  • 1 cup Quick Cook Steel Cut Oats
  • 1 Quart Whole Milk
  • 2 Tablespoons Vanilla
  • 1/3 cup plus 1 Tablespoon Sugar
  • 1/4 tsp. Salt

Combine oats, milk, vanilla, salt and 1 Tablespoon of sugar in a medium pot. Bring to a simmer, whisking or stirring often. Simmer for 7-8 minutes. Pour into a shallow heatproof pan that will fit under your broiler.

Sprinkle top of oatmeal with remaining sugar. Broil until top is bubbly and caramelized. Let pan cool for a minute or two before serving. Serve warm.



Vidalia Vinaigrette

  • Mache salad (or your favorite lettuce)
  • Chevre (or your favorite cheese)
  • Spiced pecans (or your favorite nuts)


  • 1/4 cup Vidalia Onion Relish
  • 1/2 cup Olive Oil
  • 2 tsp Dijon Mustard
  • 21 Seasoning Salute and salt to taste

Whisk dressing ingredients together and toss with lettuce, cheese, and nuts!

Note: Add dressing right before serving as the delicate mache breaks down quickly.


Sweet Kugel

  • 2 packs Pappardelle Egg Pasta
  • 1 stick butter (unsalted – cut into pieces)
  • 1 c. milk
  • 5 large eggs – lightly beaten
  • 2 tsp. Vanilla
  • ½ tsp salt
  • 16 oz Sour Cream
  • 16 oz Cottage Cheese
  • 1 jar Honey Apple Butter
  • 1c. Golden Raisins

Preheat oven to 350oF.  Butter 13x9 in. glass or ceramic baking dish.  Cook noodles until al dente.  Drain and toss with butter until melted.

Whisk together, milk, eggs, sugar, vanilla, salt. Then whisk in sour cream. Stir in cottage cheese, raisins and Honey Apple butter, then add to noodles.  Stir to coat well then spoon into baking dish.

Bake until kugel is set and edges are golden brown, about 1 hour.  Let stand 10 minutes before serving.

Almond-Crusted Striper

  • Striper Fillets
  • Almond Meal
  • Lemon Pepper
  • Fresh Lemon

Thaw striper.

Coat with almond meal.

Lightly sauté in butter until cooked through.

Top with a twist of lemon prepper and a squeeze of fresh lemon juice.


Pumpkin Maple Bread Pudding

  • 1 Jar Pumpkin Butter
  • 1/4 Cup Maple Syrup
  • 4 Eggs
  • 1 teaspoon Vanilla
  • 2 Cups Half and Half
  • 1 Baguette, cut into 1” cubes
  • 1/2 stick Butter

In a large bowl, whisk together pumpkin butter, maple syrup, eggs and vanilla, then beat in half and half.

Add bread cubes to bowl with pumpkin butter mixture. Let sit for 5 minutes.

Pour into greased 8x11 baking dish. Dot top with butter. Cover with foil. Bake at 350° for 40-45 minutes. Uncover, bake 5 minutes more. Serve warm or at room temperature with or without whipped cream or ice cream.

Further embellish pudding with walnuts,raisins, dried cranberries or candied ginger for variety.


Nana Rose's Beef Brisket

  • 1 brisket
  • 2 red onions diced
  • ¾ c Ketchup
  • ¾ c beef broth
  • 1 tbsp pepper
  • Salt to taste
  • 4 carrots cut in ¼ s

Sautee onions in pot, add brisket and seer on fatty side down until brown. Add broth, ketchup, salt & pepper, bring to a simmer. Transfer to baking dish and cover tightly and bake at 325°F for 3-4 hours (will break apart when fully cooked).  Slice and return to sauce.  Best when cooked day before and reheated.

Summer Lentil Salad

The Demo Dude makes this salad at home as a “clean out the refrigerator” salad, using whatever variety of fresh vegetables he has on hand at the time. This is a quick and easy version!

  • 1 pkg Fully Cooked Lentils
  • 1 pkg Mixed Grill Vegetables
  • 1/2 cup Golden Berry Blend
  • Raspberry Vinaigrette
  • Salt and Pepper to taste, if desired

Finely dice mixed vegetables.  Mix with 1 pkg fully cooked lentils and 1/2 cup golden berry blend.

Add raspberry vinaigrette to taste.

Serve chilled or at room temperature.


Hearty Bean Soup

  • 2 Cartons of Chicken Broth
  • 1 Can Organic Diced Tomatoes
  • 1 Carton Mirepoix
  • 1 Package Turkey Keilbasa, diced
  • 2 Cans of beans, of your choice
  • 1/2 package of pasta, of your choice
  • Salt-pepper-21 Seasoning salute, to taste

Into a large pot pour chicken broth, tomatoes, mirepoix and diced Keilbasa.

Cover, bring to a boil, lower heat and simmer for about 45 minutes

Meanwhile, cook pasta

Add canned beans and pasta into your soup pot and heat through



Classic Fondue

  • 1/2 lb Emnenthaler Cheese (shredded)
  • 1/2 lb Gruyeye (shredded)
  • 1 clove Garlic
  • 2 cups Dry White Wine
  • 1 tbs Lemon Juice
  • 2 tbs Flour
  • 3 tbs Kirsch
  • 1/4 tsp White Pepper
  • Nutmeg and/or Paprika to taste

Rub the inside of the fondue pot with the garlic clove – add clove to pot or discard.

Heat up the White Wine & Lemon Juice – should be hot but do not boil.  Reduce heat to low and slowly add cheese while stirring.

Slowly add remainder of ingredients while stirring.  If fondue is too loose add more cheese.  If fondue is too stiff add more wine

Serve with bread cubes.