Blender Jalapeno Hollandaise

• 3 egg yolks
• pinch salt
• 1 tablespoon heavy cream
• 1/2 tsp minced jalapeno pepper
• 1 cup butter, melted and hot
• 1 tbsp white wine vinegar

Place egg yolks, salt, jalapenos, and heavy cream in blender, blend for a few seconds at high speed. Add hot butter in a thin, steady stream.

Add vinegar about half-way through and then add the rest of the butter.

Enjoy.

by Tim Dineen

Blender Hollandaise

• 12 egg yolks
• 1/2 cup lemon juice
• 1/4 tsp. salt
• Dash of cayenne pepper
• 2 cups butter

Put egg yolks, lemon juice, salt and cayenne in blender jar. Heat butter in small pan until fully melted and hot. Do not burn.

Cover blender and whirl at high speed for 2 or 3 seconds. Remove center section of cover or entire cover and at high speed pour in hot butter in a thin, steady stream. It will take about 30 seconds.

Recipe can be cut in half.

by Tim Dineen

Scallops with Pistachios

• 1 pkg Scallops
• 1/2 cup roasted pistachios
• 2 tbsp chives
• 1 tsp dried thyme (2 tsp fresh)
• salt and pepper, to taste

Place pistachios, chives, thyme, and a pinch of salt and pepper in food processor and chop fine. Place in small bowl and set aside.

Clean scallops. Heat 1 tbsp butter and 2 tsp oil in skillet. Add scallops a few at a time and sear on both sides - a total of about 4 minutes.

Immediately roll cooked scallops in pistachio mixture, pressing to adhere.

Drizzle with melted browned butter and top with chopped fresh parsley, if desired.

Serve as-is for an hors d'oeuvre or as a first course.

For a complete meal, serve over a pesto pasta.

by Tim Dineen

Yogurt & Cranberries

We used Cream Line Yogurt, Cranberries in Juice, and Vanilla Soy Granola.

We drained the cranberries and stirred them into the plain yogurt, and then topped with Vanilla Soy Granola.

by Tim Dineen

Spring Fling Salad

• 2 pkg Fully Cooked Wild Rice
• 1 bag Dried Fruit medley
• 1 bag Chopped Mixed Vegetables
• 1/3 cup Olive Oil
• 1/2 cup White Balsamic Vinegar
• 1 tsp 21 Seasoning Salute
• Salt and Pepper to taste

Mix all ingredients and chill. really - it's that simple!

Notes:

You can substitute barley, quinoa, wheat berries, black rice, brown rice, white rice - any grain you want.

Any diced dried fruit will do - Apple, Peach and Cherry blend is really good.

2-3 cups of ANY chopped vegetables will work - from Asparagus to Zucchini and everything in between!

Try different vinegars! They will alter the complexion, but not the goodness of the salad. Apple cider vinegar is great during the fall. Regular balsamic is good, but it will darken the fruit and vegetables. Try a raspberry or champagne orange!

by Tim Dineen

Wild and Easy Cranberry Salad

• 1 16 oz pouch Fall River Fully Cooked Wild Rice
• 2 medium Tomatoes, diced
• 4 Green Onions, chopped (including tops)
• 3/4 cup Dried Cranberries, finely chopped
• 1 small can Mandarin Oranges, drained
• 1 1/2 cup Mozzarella Cheese, cut into 1/4 inch cubes
• Italian or Vinaigrette Dressing to taste

Combine all ingredients. Toss with dressing to taste. Refrigerate before serving. Serves 8.

Apple Mustard Vinaigrette

• 3/4 cup Extra Virgin Olive Oil
• 1/4 cup Apple Cider Vinaigrette
• 2 tbsp Mustard (You can use any type you wish - they ALL will come out good!!! Cranberry Mustard is especially great during the Holidays!)
• Salt and pepper to taste

Mix all ingredients. Pour over salad and chill.

by Tim Dineen

Whole Wheat Vegetable Pasta

• 1 pkg Vegetable Medley
• 1 jar Alfredo Sauce
• 1 pkg Whole Wheat Pasta

Cook pasta according to package instructions. While pasta cooks, steam vegetables until crisp-tender. Drain.

Heat Alfredo sauce and add vegetables.

Serve over pasta.

Add additional grated cheese, if desired.

by Tim Dineen

Wedge Salad with Blue Cheese Dressing

Great as it is or with a garnish of crisp bacon!

• 1 ctn Crumbled Blue Cheese
• 1 cup Mayonnaise
• 1 cup Greek Yogurt
• 1-2 tsp Habanero Hot Sauce
• 1/2 tsp Salt
• 1/2 tsp Pepper

Mix ingredients together, leaving some chunks of blue cheese.

Serve over a wedge of Iceberg Lettuce for a classic salad.

The dressing also works great as a sandwich spread, dip for vegetables, or Buffalo Wings!

by Tim Dineen

Hot Vidalia Onion Dip

by Tim Dineen

Mache Salad with Vidalia Vinaigrette

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

Dressing:

• 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.

by Tim Dineen

Vichy-So-Easy

• 1/2 bag frozen leeks 1 tbsp. butter
• 1 pkg frozen mashed potatoes
• 1 ctn chicken broth
• 1 pint half & half
• S&P to taste
• Chives for garnish

Sauté leeks in butter until soft. Add defrosted potatoes and chicken broth. Blend until smooth with immersion blender. Add half & half and season to taste with salt & pepper. Chill well.

Serve with a pinch of chopped chives.

by Tim Dineen

Vegetable Melange & Pasta

• Vegetable Melange with Seasoned Butter Sauce
• Sun Dried Tomatoes in oil.

Heat together veg melange and tomatoes in oil. Pour over our handmade Italian Penne Pasta and mix well. Serve topped with grated parmesan cheese. YUMMY!

by Tim Dineen