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Recipes
Spinach-Almond Pesto
Yield: 8 servings
1 c. slivered almonds, divided
1/2 c. pine nuts
1 (10-oz.) package frozen spinach thawed and squeezed almost dry
6 cloves garlic, roasted and peeled
1 c. grated Parmesan, plus more
for garnish
1/2 c. chicken or vegetable broth
1/2 c. olive oil
1 T. lemon juice
1 t. lemon zest
Method (1) Place almonds and pine nuts in a single layer
in a dry skillet over medium heat. Toast, stirring occasionally until
fragrant, 3-5 minutes. (2) Combine all ingredients except 1/2 c. of the
slivered almonds in a food processor, blending just until smooth. Serve
sauce tossed with pasta, additional Parmesan and remainder of slivered
almonds for extra crunch and flavor.
Recipe and photo credit: Almond Board of California, Modesto, www.almondsarein.com
Basque Pizza
Yield: 6 slices
6 oz. puff pastry
1 oz. garlic purée
4 oz. merguez or chorizo sausage, cooked
2 oz. eggplant, roasted
2 oz. sweet cherry tomatoes, sliced
1 oz. baby arugula
1 roasted pepper, peeled and julienned
2 oz. Roth Käse Fontiago cheese, shredded
Salt and ground black pepper, to taste
Fresh basil leaves, as desired
Method (1) Cut an 8" disc of puff pastry, and place on
baking sheet. Spread garlic purée on the dough, leaving a 3/4" border
around outer edge. Place sausage, roasted eggplant, tomato slices, arugula
and roasted pepper on the garlic purée. (2) Sprinkle with shredded Roth
Käse Fontiago, and season with salt and pepper. (3) Bake in 350°F oven,
10-15 minutes. Cut into 6 wedges to serve.
Recipe credit: chef Lisa Graves, formerly of The Caucus Room, Washington, D.C., www.thecaucusroom.com
Photo credit: Roth Käse USA Ltd., Monroe, Wis., www.rothkase.com
Artichoke Soup
Yield: 4 servings
1/2 large onion
2 celery stalks
1 leek (white part only)
3-4 garlic cloves
3 T. butter
3 T. flour
8 c. chicken broth or vegetable stock
2 lbs. Ocean Mist Farms baby
artichokes, prepared
1 sprig thyme
Salt, white pepper, nutmeg,
cayenne to taste
1/2 c. cream (optional)
Method (1) Slice onion. Wash and chop celery and leek.
Choose a nonreactive saucepan (not aluminum), and gently sweat vegetables
and garlic in the butter for 3-4 minutes; sprinkle in the flour, and stir
well. Add the chicken broth, and bring to a boil. (2) Roughly chop the
prepared baby artichokes, and add to stock with the thyme. Simmer 25-30
minutes or until artichokes are tender. (3) Strain the soup, and purée
artichokes in a food processor. Combine purée and liquid, and purée further
in batches. (4) Strain to remove the remaining solids. Reheat, and season
to taste with salt, white pepper, nutmeg and a pinch of cayenne. Finish
with 1/2 cup cream, if desired. An optional garnish is sautéed, thinly
sliced butternut squash stacked in middle of bowl.
Recipe credit: executive chef Bob Williamson, The Covey at Quail Lodge Resort and Golf Club, Carmel, Calif., www.quaillodge.com/thecovey.cfm
Photo credit: Ocean Mist Farms, Castroville, Calif., www.oceanmist.com
Sauteed Mushroom Salad
Yield: 4 servings
12 c. mixed field greens
1/4 c. walnut oil
2 T. olive oil
1/2 lb. white mushrooms,
halved or quartered
1/2 lb. shiitake mushrooms,
stems removed, halved or quartered
2 each large shallots, finely diced
1/4 c. sherry vinegar
2 T. lemon juice
1/4 c. chives, finely chopped
1/2 t. sugar
1/2 t. salt
1/4 t. black pepper
4 oz. goat cheese
1/2 c. roasted hazelnuts
Method (1) Arrange greens on four plates. (2) In a large skillet, heat walnut and olive oils over high heat until very hot. Add mushrooms and sauté, stirring constantly, until they begin to brown. Add shallots and sauté 1 minute more. Add vinegar, lemon juice, chives, sugar, salt and pepper. Stir and scrape quickly to dissolve pan deposit. (3) Immediately spoon mushrooms and pan juices over greens. Dot each salad with clumps of goat cheese; scatter hazelnuts. Serve immediately.
Recipe credit: Mushroom Council, San Jose, Calif.,
Italian Bistro Tart
Yield: 6 servings
1 lb. puff pastry
5 medium yellow onions
2 T. butter
1/2 lb. lean bacon, cooked and diced
1 egg
3/4 c. heavy cream
1 t. garlic salt
2 oz. Swiss cheese, grated
Method (1) Prepare puff pastry shell rolled to 1/8” thick and shaped into a 14” circle. Place in a tart pan and fill with pie weights. Bake at 350°F for 15 minutes. Remove from oven and let cool. (2) Cook onions in butter over low heat, in covered pan, until soft and tender. Do not brown onions. (3) Spread cooked bacon and onions in pre-baked crust. (4) Beat egg, cream and garlic salt together in medium bowl. Pour over bacon-onion mixture. Sprinkle with cheese. (5) Bake at 350°F for 25 to 30 minutes until golden brown and egg mixture sets. Let stand 5 minutes before cutting.
Recipe and photo credit: National Onion Association, Greeley, Colo., www.onions-usa.org
Shrimp & Chorizo Pizza
Yield: 4 8” pizzas
4 dough balls, for 8” pizzas
1 head escarole
1 T. extra virgin olive oil
1 t. minced garlic
1 lb. shredded Manchego
1/2 lb. medium shrimp, deveined and cut lengthwise
1/2 lb. thinly sliced,
spicy chorizo
Method (1) Per pizza, roll out dough ball to an 8” circle. (2) In a frying pan, sauté the escarole in oil with minced garlic; set aside to cool. (3) Lightly brush the inner circle of the rolled-out pizza dough with olive oil. (4) Top the pizza dough with Manchego, shrimp and chorizo, finishing with the sautéed escarole. (5) Bake until the pizza crust is nicely browned (about 10 to 12 minutes). Serve immediately.
Recipe credit: Executive chef Michael Schwartz, Michael’s Genuine Food & Drink, Miami
Fontina Cheese Fritters
Yield: 8 servings
Paprika and Tomato Fondue
5 plum tomatoes
2 cloves garlic, minced
2 T. very finely diced onion
1-2 T. extra virgin olive oil
1-2 t. hot smoked Spanish paprika
Kosher salt, to taste
Cracked black pepper, to taste
Method (1) Char the tomatoes on a hot grill
until blistered and fairly dark, 5 to 8 minutes. (2) Remove seeds and dice tomatoes and skin. (3) In medium skillet over medium heat, cook garlic and onion
in olive oil until tender and flavors develop. (4) Add smoked paprika and allow it to bloom for 1 to 2 minutes. (5) Add tomatoes to the onion mixture. Season
with salt and pepper. Keep warm.
Fritters
2 c. grated Wisconsin Fontina cheese
1/4 c. diced prosciutto ham
2 T. all-purpose flour
1/4 t. chopped fresh rosemary
2 T. whole milk
1 egg
2 c. Panko Japanese bread crumbs
1 gal. peanut or grape seed oil
Method (1) In large bowl, combine the cheese
and prosciutto. Toss with flour to separate. Add rosemary
and some of the cracked black pepper. (2) Fold in the milk and egg to form a stiff mixture. (3) Form 24 quarter-size patties, using a level tablespoon mixture
for each patty. (4) Coat patties with breadcrumbs, pressing
crumbs into patties to cover well. (5) Heat
peanut oil to 350-375°F. Fry in batches until golden brown,
about 30 seconds. Drain on paper towel. Serve immediately
with fondue.
Recipe credit: chef/co-owner Tracy O’Grady, Willow,
Arlington, Va.
Photo credit: Wisconsin Milk Marketing Board, Madison, Wis., www.wmmb.org
Tuscan Pizza with Caramelized Onions
Yield: 1 11” pizza
1/2 lb. Italian sausage
1 T. olive or vegetable oil
2 medium onions, cut into narrow wedges
1 green pepper, cut into narrow strips
1 red pepper, cut into narrow strips
1 1/2 c. house pizza sauce
1 pizza dough ball, for 11” pizza
8 oz. shredded mixed cheeses
Oregano, as needed (optional)
Method (1) Slice sausage crosswise into thin slices. Place in skillet with oil and sauté, turning once, about 3 minutes. Remove
from pan. (2) Add onion and pepper strips to pan and sauté 10 minutes over medium heat until tender. (3) Spread pizza sauce
on pizza dough. Sprinkle with half the cheese. Top with sausage and onion mixture. Sprinkle with remaining cheese and oregano.
(4) Bake in oven until cheese is melted and crust is golden. Makes 8 wedges.
Recipe and photo credit: National Onion Association, Greeley, Colo., www.onions-usa.org
Seafood Pasta Imperial
Yield: 6 servings
1 oz. olive oil
2 oz. Gulf water grouper
2 oz. cold water lobster tail
meat, cubed
4 butterflied shrimp
4 blue mussels
4 grape tomatoes
1 oz. green bell peppers,
1/2” by 1/2” cubes
2 oz. sliced mushrooms,
1⁄4” silhouettes
1 oz. red onions rings
1 1⁄2 T. garlic butter
12 oz. penne pasta,
cooked
4 oz. vodka sauce
2 T. shredded Parmesan
1 t. parsley
Method (1) Using a large sauté pan, heat the olive oil over medium-high heat. (2) Place the grouper, lobster, shrimp, mussels
and tomatoes in the sauté pan and cook for 1 minute. (3) Add the remaining vegetables and cook for an additional minute. (4)
Add the garlic butter and cook until the seafood is completely cooked, tossing often. (5) Pour cooked penne pasta into sauté
pan with seafood and vegetables. Toss and coat with vodka sauce. (6) Remove from sauté pan and place into warm pasta bowls.
Garnish with shredded Parmesan and fresh parsley.
Recipe credit: Up the Creek Grill, www.upthecreekusa.com
Photo credit: Quantified Marketing, Heathrow, Fla., www.quantifiedmarketing.com
Pasta with Rustic American Lamb Sauce
Yield: 8 servings
1 T. olive oil
1 c. chopped onion
2 cloves garlic, finely chopped
12 oz. American Lamb boneless leg
or shoulder, sliced in thin strips
1 medium zucchini, thinly sliced
10 small white mushrooms, sliced
1 14.5-oz. can diced tomatoes and juice
3 T. chopped fresh basil leaves,
or 1 T. dried basil leaves, crushed
1/2 t. pepper
1/4 t. seasoned salt
8 oz. pasta, cooked and drained
1/4 c. sliced and drained ripe olives
(optional)
Method (1) In a large skillet with cover, heat oil. Over medium heat, cook onion and garlic for 2 minutes. Add lamb and cook
4 to 5 minutes longer, stirring occasionally, until meat is no longer pink. Drain well and set aside. (2) To the hot skillet, add
zucchini, mushrooms, tomatoes and juice, basil, pepper and salt. Cover and cook for 5 minutes until vegetables are crisp-tender.
(3) Add cooked lamb and onion mixture, pasta and olives, if using. Heat through and serve.
Recipe and photo credit: American Lamb Board, Denver, www.americanlambboard.org
Steak and Mushroom Pizza
Yield: 1 pizza
3 oz. creamy Roquefort cheese,
room temperature
1 oz. unsalted butter, room temperature
1 clove garlic, chopped finely
6 oz. sirloin steak, sliced 1/8” by 2”
Salt and black pepper, as needed
3 T. Madeira wine
2 T. canola oil
1 oz. each julienned red, gold
and green bell peppers
1 oz. green onions, sliced thinly
3 oz. crimini mushrooms, julienned
3 oz. white mushrooms, sliced 1/4” thick
1 12” pizza dough ball
4 oz. Roma tomato, sliced
1 T. chopped parsley
Method (1) Beat together cheese, butter and garlic until smooth; reserve. (2) Lightly season beef with salt and pepper; toss with
wine and 1/2 tablespoon oil; reserve. (3) Toss peppers and onion with 1/2 tablespoon oil; reserve. Toss mushrooms with 1 tablespoon
oil; reserve. (4) Spread half the reserved cheese mixture over formed pizza dough; distribute reserved beef over cheese.
Scatter reserved mushrooms over beef. Distribute tomato over mushrooms. Scatter peppers and onion over tomato. Dot with
remaining cheese mixture. (5) Bake at 500°F until pizza is hot and bubbly, about 12 minutes. Remove from oven; sprinkle with
parsley and serve.
Recipe and photo credit: Mushroom Council, San Jose, Calif., www.mushroomcouncil.org
Ricottina
Yield: 4 servings
18 oz. ricotta
14 oz. cream
9 oz. powdered sugar
Splash, limoncello
Chocolate, strawberries, nuts and other toppings, as desired
Method (1) Blend first four ingredients until creamy. (2) Place mixture in individual molds and invert onto a plate. Top with
desired garnishes.
Recipe credit: Fratelli la Bufala, Miami Beach, Fla., www.fratellilabufala.com
Photo credit: Quantified Marketing, Heathrow, Fla., www.quantifiedmarketing.com
Hummus and Asiago Pizza
Yield: 12 servings
White Bean Hummus
1 15-oz. can white beans, rinsed, drained
3 T. fresh lemon juice
1 T. tahini (sesame seed paste)
1/2 t. ground cumin
2 t. Hungarian sweet paprika
2 garlic cloves
Hummus and Asiago Pizza
2 T. olive oil
7 c. thin-sliced onion, separated into rings
6 pizza dough balls, rolled into 7” portions
3 oz. each grated Asiago, crumbled feta
3/4 c. White Bean Hummus
2 c. trimmed arugula
1 T. balsamic vinegar
1 oz. fresh Parmesan, shaved
Method (White Bean Hummus) (1) Place all ingredients in a food processor and process until smooth. Season to taste with salt.
Method (Pizza) (1) Heat oil in a large skillet over medium-high heat. (2) Add onion, cover and cook 10 minutes or until deep
golden, stirring frequently. (3) Remove from heat, set aside. (4) Top each prepared crust with 1/2 cup onion. Sprinkle with Asiago
and feta. (5) Bake at 500°F for 8 minutes or until crusts are crisp. (6) Remove from oven, drizzle each with 2 tablespoons hummus.
(7) Combine arugula, balsamic and Parmesan and divide evenly among pizzas. Serve immediately.
Recipe and photo credit: Wisconsin Milk Marketing Board, foodservice.wisdairy.com
Portobello and Avocado Sandwich
Yield: 24 servings
24 portobello mushroom caps, 2 oz. each
Olive oil, as needed
Salt and coarsely ground black pepper,
as needed
2 1⁄4 c. mayonnaise
3 T. plus 1/4 c. lemon juice, divided
4 lb. California avocados
24 round sandwich buns
24 slices pepper Jack, 1 oz. each
24 leaves lettuce
24 large, thin slices tomato
Method (1) Brush each portobello cap with oil; sprinkle well with salt and lightly with pepper. Arrange on a sheet pan. (2) Bake
at 500°F until mushrooms are tender, about 8 minutes; reserve. (3) Mix mayonnaise with 3 tablespoons lemon juice and 1 1/2
teaspoons pepper; reserve. (4) Just before service, roughly dice avocados and gently mix with 1/4 cup lemon juice. (5) Per order,
toast bun and heat 1 portobello cap on the grill or in a hot frying pan. (6) When bun is ready, spread 1/2 tablespoon seasoned
mayonnaise on each cut side. (7) Place portobello stem-side-up on bottom of bun; fill cap with 1/3 cup diced avocado. (8) Top
avocado with 1 slice cheese. (9) Heat in the oven or broiler until cheese begins to melt, about 2 minutes. (10) Top with 1 lettuce
leaf, 1 slice tomato and top of bun.
Recipe and photo credit: California Avocado Commission, www.avocado.org
Grilled Sausage and Pesto Pasta
Yield: 8 servings
24 oz. Italian sausage links
1 lb. farfalle or other small
pasta shape, cooked and
drained, kept warm
1 c. basil pesto, purchased
or house-made
1 red bell pepper, seeded
and diced
4 oz. grated Parmesan
Fresh basil, chopped
Method (1) Grill sausages over medium heat, turning to cook and brown evenly, about 10 to 12 minutes. Remove from fire;
reserve. (2) In large, shallow bowl, toss farfalle and pesto to coat evenly. (3) Slice sausage into rounds and add to pesto pasta
along with diced red pepper and cheese. (4) Garnish with chopped fresh basil. Serve with grilled garlic bread or focaccia.
Recipe and photo credit: National Pork Board, www.pork.org
Honey-Cured Ham and Asparagus Pizza
Yield: 4 servings
8 oz. asparagus
2 T. butter
1 large onion, cut into thin wedges
1-2 T. dry sherry
1 t. cornmeal
13.8 oz. prepared pizza dough
1 c. Alfredo sauce
8 oz. cubed honey-cured ham
6 oz. shredded mozzarella cheese
Method (1) Snap off and discard woody portions
of asparagus. Cut into
1” pieces. (2) Melt butter in skillet over medium heat.
Add onion and
asparagus. Cook and stir for 5 to 7 minutes or until vegetables
are
almost tender. (3) Stir in sherry. Cook and
stir for 2 minutes more.
Set aside. (4) Heat oven to 425°F. (5) Grease a 12” or 13” pizza pan
and sprinkle with cornmeal. Pat pizza dough into pan, rounding
corners
of dough rectangle to fit pan and building up edges. If desired,
snip
edges with kitchen shears. (6) Bake about
7 minutes or until lightly
browned. (7) Spread crust with Alfredo sauce.
Top with vegetable
mixture and ham. Sprinkle with cheese. (8) Bake for 10 to 12 minutes
more or until golden. Let stand 5 minutes before cutting and
serving.
Recipe credit: David Woolley
Photo credit: National Pork Board, Clive, Iowa, www.theotherwhitemeat.com
Blueberry-Lemon Charlotte
Yield: 8 servings
2 packages (3 oz. each) lemon gelatin
2 c. fresh blueberries
1 1/2 c. plain low-fat yogurt
1 14-oz. loaf pound cake
Method (1) In a large bowl, combine
lemon gelatin with 2 cups boiling water, stirring constantly until
completely dissolved, about 2 minutes. Stir in 1 1/2 cups of the
blueberries and the yogurt until smooth. (2) Cut
cake into 14 slices, 1/2 inch each. Cut each slice into 3-inch by
1-inch rectangles. (3) Arrange rectangles upright
around edge of an 8-inch springform pan; arrange remaining pieces
to cover bottom of pan. (4) Spoon in blueberry
yogurt filling. Scatter remaining 1/2 cup blueberries over top.
Cover and chill until firm, about 2 hours. Serve with blueberry
honey sauce.
Blueberry honey sauce
1/2 c. honey
1/4 t. ground ginger
1 c. fresh blueberries
2 T/ fresh lemon juice
Method (1) In a small saucepan,
combine honey and ginger; bring to a boil. Stir in blueberries;
return to a boil. (2) Remove from heat, and stir
in lemon juice. (3) Transfer mixture to a blender
container and whirl until smooth.
Recipe and photo credit: U.S. Highbush Blueberry Council, Folsom,
Calif.
Pear, Gorgonzola and walnut pizza
Yield: 1 pizza
1 USA pear
2 pre-baked pizza crusts, 8"
2/3 c. Gorgonzola cheese, crumbled
1/4 c. walnuts, diced
1/8 t. back pepper, ground
1/2 t. thyme leaves, fresh, removed from stem
Method (1) Slice pear stem-side-up into 12 1/2"
vertical planks. Cut large planked slices in half lengthwise for
a total of 24 slices. (2) Sprinkle 1/3 cup cheese
and 2 tablespoons walnuts over each crust. Place 12 pear slices
on top of cheese mixture. Sprinkle with pepper. (3) Bake 12 to 14 minutes until cheese is melted and pears are soft.
Remove from oven and sprinkle with thyme.
Recipe credit: USA Pears, www.usapears.com
