Spring Mozzarella Salad

This delicious mozzarella salad from Chef Jason Morse will be a crowd pleaser at any summer picnic – or it will make a great lunch for work! Use our handmade mozzarella recipe to take it to a whole new level.

21st-spring-mozz-saladIngredients:

  • 4 oz fresh diced mozzarella
  • ¼ cup diced Roma tomatoes
  • ¼ cup diced hot house cucumbers
  • Dried Italian herbs, to taste
  • Balsamic vinaigrette dressing, to taste

Directions:

Mix all ingredients, allow to cool in refrigerator several hours before serving.

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Homemade Cheesy Crackers

Ingredients:cheese crackers

  • Shredded cheese of your choice (try cheddar, swiss, pepper jack, etc.)
  • Parchment paper
  • Spices, if desired (pepper, chili flakes, garlic powder)

Directions:

  1. Preheat oven to 400 degrees.
  2. Shred cheese and spoon out tablespoon-sized clumps onto parchment paper. Space the cheese clumps about 1-2” apart.
  3. Cook for about 5-8 minutes or until golden brown. Take out of oven and let cool.

Learn more about this recipe:

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Caprese Salad

Ingredients:

  • Fresh mozzarella
  • Cherry tomatoes
  • Purple and green basil

Directions:

  1. Cube the fresh mozzarella.
  2. Take a toothpick and layer on one tomato, the cheese and then the basil.
  3. Serve immediately or you can refrigerate for a couple of hours.
  4. Serve with a sprinkle of black pepper or drizzle balsamic vinegar over them.
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Dill Dip

Ingredients:

  • 1 1/3 cup buttermilk
  • 2/3 cup mayo
  • 2/3 cup sour cream
  • 1 T garlic powder
  • 1 T onion powder
  • 1 T fresh chives
  • 1 T dill

Mix all ingredients together and serve chilled. Good with vegetables or crackers!

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Sweet Potato Bake

Ingredients:

  • 2 tbsp. butter
  • 1 tsp. minced garlic
  • 1 small onion
  • 4 tbsp. all purpose flour
  • ½ cup chipotle-flavor creamy salsa
  • 1 ½ cups heavy whipping cream
  • 1 cup chicken stock
  • Salt and black pepper to taste
  • 2 lbs. sweet potatoes
  • 8 oz. Gouda cheese
  • 8 oz. Havarti cheese
  • ¼ cup bread crumbs

Directions:

  1. Peel and chop the onion. Melt the butter in a small saucepan. Add the garlic and brown, followed by the onion. Once the chopped onions have caramelized, add the flour and chipotle sauce and stir for 1 minute.
  2. Add the chicken stock, heavy whipping cream, salt and black pepper. Stir occasionally and bring to a simmer.
  3. Preheat oven to 325 °F.
  4. Peel and slice sweet potatoes (1/4” thick round coins). Spray a baking dish with non-stick cooking spray. Shred Gouda and Havarti Cheese, and mix well.
  5. Layer sliced sweet potatoes in the bottom of the baking dish, pour part of the sauce (from above steps) on top and sprinkle cheese on top.
  6. Repeat step 5 two more times (save ¼ cup mixed cheese). Cover the baking dish with foil and bake for 30-40 minutes.
  7. Remove the foil, sprinkle remaining cheese and bread crumbs. Place baking dish back into oven uncovered for an additional 10-15 minutes.
  8. Remove from oven and let set up for 5 minutes before serving hot.
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Pumpkin Shaped Cheese Balls


Ingredients:

  • 4 ounces cream cheese, softened
  • 2 TBS butter, softened
  • 4 ounces mild cheddar cheese, grated
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon garlic powder
  • 1-2 tbs flour
  • Pretzel sticks, rosemary sprigs, kale for garnish
  • Crackers

Directions:

  1. In a food processor, combine the cream cheese, cheese, butter mustard and seasoning until smooth.
  2. Place into a bowl and chill for 10 minutes.
  3. If mixture is too sticky add a small amount of flour to mixture.
  4. Shape into circles and, using a toothpick draw lines along the sided to replicate a pumpkin.
  5. Use rosemary sprigs and pretzel sticks to create stems, and kale to produce greenery.
  6. Serve with crackers.

Serving Size: 2tbs

Serves: 16

Thank you to Florida Dairy Farmers for sharing this recipe with us!

Pumpkin Cheese Balls

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Spooky Guacamole with Black Olive Spiders


Ingredients:

  • 1 large (Florida) avocado or 3 small Hass avocadoes
  • ½ cup plain Greek yogurt
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • Juice of ½ lime
  • ½ tsp onion powder
  • Additional salt pepper to taste
  • Black olives
  • ¼ cup salsa (not chunky)

 

Directions:

  1. In a bowl, mash the avocado and add the seasonings, add the yogurt and adjust salt to taste.
  2. Spread in a bowl
  3. Place the salsa in a ziptop bag and snip off one corner of the bag to create a dispenser
  4. Draw several circles large to small on top of the guacamole
  5. Drag a toothpick through the circles to create a spider web effect
  6. Make a olive spider out of black olives, using smaller slices for the legs, and large whole olives for the body.
  7. Serve immediately.

Serving Size: 2tbs

Serves: 12

Thank you to Florida Dairy Farmers for sharing this recipe with us!

Spooky Guac better

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Fresh Mozzarella, Basil and Watermelon Skewers

This tasty dish comes to us from Parker Wallace of whatsonparkersplate.com!

Just get out your melon baller and scoop some juicy, seedless watermelon.  Then alternate those delish balls of fresh mozzarella with basil.  Drizzle some balsamic vinegar on it if you’re feeling crazy!  Your guests will be super impressed, indeed – and the prep for your summer party just got much faster!

mozzarella basil watermelon skewers

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Creamy Feta and Dill Dip

This tasty dip comes to us from Parker Wallace of whatsonparkersplate.com!

Ingredients:dill dip

1 1/2 cups Greek yogurt

2 Tb fresh chopped dill

2 tsp white wine vinegar

1/3 cup feta cheese

1 Tb lemon juice

1 large clove finely chopped garlic

Dash of hot sauce

Salt and pepper to taste

Directions:

Combine ingredients and let stand for 30 minutes before serving for maximum flavor. Serve with cucumber, carrot, any veggies and pita bread.

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Salad on a Stick with Honey Mustard and Cilantro Lime Dressings


Salad:

  • 1/2 cup fresh vegetables, cut into 1-inch chunks (suggestions: bell peppers, cucumbers, zucchini, tomato (cherry or grape), radish and mushrooms)
  • 1 – 1 1/2 ounces of lowfat Cheddar cheese cut into cubes

Honey Mustard Yogurt Dressing:

  • 1 cup plain, fat free or low fat yogurtsalad-stick
  • 3 tablespoons sweet honey deli-style mustard
  • 2 teaspoons honey
  • 1 teaspoon salt
  • 1 teaspoon sugar

Cilantro Lime Yogurt Dressing:

  • 1 cup plain, fat free or low fat yogurt
  • 1 tablespoons minced cilantro
  • 2 tablespoon minced scallion
  • 2 tablespoon fresh lime juice
  • salt to taste

Directions:

Salad:
Alternate vegetables and cheese cubes on skewer. To create the salad, use leaf lettuce or spinach leaves and ribbon around vegetables.

Honey Mustard Dressing:
Stir all ingredients together until well blended. Store in refrigerator until ready to serve. Dip and enjoy!

Cilantro Lime Dressing:
In a small bowl, combine the yogurt, cilantro, scallions and lime juice. Add salt to taste.
Set aside for at least an hour to allow flavors to meld. Will keep 3 to 4 days in refrigerator.

Makes 8 servings

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