Cheesy Hot Reuben Dip

by Tim Dineen

Apple Sauerkraut English Muffins

• Apples
• Sauerkraut
• Pepper Jelly
• English Muffins

The basic is chopped apples and drained sauerkraut.

Toast muffins. Spread with pepper jelly and top with the apples and sauerkraut.

Enjoy!

by Tim Dineen

Chilled Sweet 'n' Sauerkraut Soup

A refreshing chilled soup reminiscent of a gazpacho!

• 1 jar sauerkraut
• 1 English cucumber
• 2 cups vegetable broth
• 1 btl sweet chili sauce
• 2 tbsp cilantro

Place sauerkraut and cucumber in food processor. Chop fine.

Place in bowl and add 2 cups vegetable broth, 1 btl sweet chili sauce, and 2 tbsp minced cilantro.

Mix well and chill.

by Tim Dineen

Sriracha Cole Slaw

A tasty twist on a classic summer salad...

• 1 bag shredded cabbage
• 1 bag shredded carrots
• 1 red onion, julienned
• 1 1/2 cups mayonnaise
• 3/4 cup Sriracha BBQ sauce
• Salt & Pepper, to taste

Slice onions into strips. In a large bopwl, mix carrots, cabbage, and onions.

Add mayonnaise and Sriracha BBQ sauce and mix well.

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

**Get creative! Add other vegetables and increase the fun!

by Tim Dineen

Carolina Baked Beans

• 2 cans baked beans
• 6 slices cooked bacon, chopped
• 1 ctn (1 cup) chopped onions
• 1/2-1 cup Carolina BBQ sauce

Saute onions in a bit of oil until translucent. Add bacon and cook until heated through.

Stir in 2 cans baked beans and 1/2 to 1 cup Carolina BBQ sauce.

Heat thoroughly in saucepan or place in a casserole and bake at 350° about 35 minutes.

by Tim Dineen

Watermelon Salad

• 4 cups cubed watermelon
• 1/2 bag Shishito Peppers, minced
• 1 ctn Crumbled Goat Cheese
• 2 tbsp white Balsamic or Rice Vinegar

Gently mix watermelon, peppers, and crumbled goat cheese.

Drizzle a bit of vinegar on top for a bit of a flavor pop.

** This is a quick and easy salad that epitomizes Summer!

Other additions can include chopped mint, basil, or other fresh herbs from the garden. A pinch of salt or pepper can also be added, if desired.

by Tim Dineen

Buffalo-Style Sriracha Blue Cheese Meatballs

by Tim Dineen

Cheesy Chicken Enchiladas

• 1 pkg Corn & Wheat Tortillas
• 1 can Chicken
• 1 btl Hatch Green Salsa
• 1 btl Enchilada Sauce

Preheat oven to 350°. Spread about 1/4 cup Enchilada Sauce in bottom of casserole dish.

Mix chicken, cheese, and salsa in bowl. Divide filling among tortillas and roll to enclose filling.

Place seam-side down in casserole dish. Pour remaining sauce on top.

Cover with foil and bake about 30 minutes or until hot and bubbly.

Serve as-is or add sour cream, salsa, guacamole, chopped olives...

by Tim Dineen

Tortellini Salad

• 1 bag pesto tortellini
• 1 jar sun-dried tomatoes in oil
• 1/4 cup red wine vinegar
• 1 bag broccoli florets

Cook tortellini according to package instructions. During last minute, add broccoli florets to quickly blanch. Drain and cool.

Mix all ingredients in bowl. Add garlic powder and salt and pepper, as desired.

***Alternative method:

Use bagged sun-dried tomatoes and add 1/2 cup olive oil.

by Tim Dineen

Three Bean Salad

A quick and easy take on a classic salad.

• 1 can garbanzo beans
• 1 can kidney beans
• 1 can cannellini beans
• 6 green onions
• 4 oz red wine vinaigrette

Drain and rinse beans. Chop green onions - including a goodly amount of the green.

Mix beans and onions and add dressing.

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

by Tim Dineen

Cucumber Feta Salad

• 1 cucumber, peeled and diced
• 1/2 block Greek Feta, cubed
• 2 tbsp White Balsamic Vinegar
• 1/4 tsp Red Pepper Flakes - or more, to taste
• Black pepper, to taste

Mix cucumber and cheese in medium bowl. Add crushed red pepper and balsamic and gently toss. Add freshly-ground black pepper, if desired.

**VARIATIONS:

Increase feta to one full block and add:

• a chopped tomato
• chopped bell pepper ot other fresh vegetable of your choice
• any fresh herbs you may have on hand

by Tim Dineen

Fabulous Farro Salad

• 1 bag Farro, cooked
• 1 jar Artichoke Antipasto
• 1 can Sliced Black Olives
• 1 jar Roasted Red Peppers, chopped
• 6 Green Onions, chopped
• 1/4 cup White Balsamic Vinegar

Cook farro according to package instructions. Rinse and cool.

In medium bowl, ad farro, 1 jar artichoke antipasto, 1 can sliced black olives, chopped red peppers, and chopped green onions. Mix well

Drizzle with white balsamic vinegar and mix again.

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

Add any additional vegetables  you may have. Add cooked chicken, beef, tofu, tempeh. Add your favorite cubed or crumbled cheese.

Add what you like to make it your own!

by Tim Dineen