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Thank you for visiting our recipes section! We think you’ll love what you find.   Be sure to keep checking back as we are always adding more recipes to our library!

Interested in adding a recipe? Simply email us at service@waymouth.com and put “RECIPE SUBMISSION” in the subject line. If we decide to use your recipe, we’ll send you a sample of the Waymouth Farm’s product you used in the recipe for free!

 

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Breakfast & Starters  

Desserts & Snacks 
Salads & Side Dishes
   

 
Good for You Granola – Submitted by Karen Douglass, St. Paul, MN
Prep Time: 15 minutes

 Cook Time: 2 hours

7 cups (organic) old-fashioned oats
1/2 cup nonfat dried milk
1/2 cup expeller pressed canola or light olive oil
1/2 cup water
1 cup (or to taste) Good Sense Organic Joggers Delite All Fruit Mix*

1 cup (organic) whole wheat flour
1 cup chopped or slivered almonds
3/4 cup brown sugar
1 tsp. vanilla
Mix dry ingredients in a large bowl. Use blender to combine oil, sugar, water, and vanilla. Bake at 200 degrees for 1 to 2 hours until golden and almost dry. (You can also try leaving it in the oven overnight with the oven off to dry out further). Add Good Sense Organic Joggers Delite All Fruit Mix and blend well. Store in airtight containers.

Try the other Good Sense Organic Dried Fruit products for additional variety. See what’s available at http://www.goodsensesnacks.com/organic.html.
Good Day Granola
  Recipe Courtesy of the National Sunflower Association  www.sunflowernsa.com

  Bake Time: 20 minutes
8 cups rolled oats (not instant)
1 1/4 cups firmly packed brown sugar
1 1/2 cups unprocessed bran
1 1/2 cups natural wheat germ (not toasted or honeyed)
3/4 cup Good Sense® Roasted/No Salt Sunflower Nuts
 1/2 cup sunflower oil
3/4 cup honey
2 teaspoons vanilla
2 cups raisins
1/2 cup flaked coconut

Stir oats, brown sugar, bran, wheat germ, and Good Sense® Roasted/No Salt Sunflower Nuts in a large bowl.  Put sunflower oil, honey and vanilla in a small saucepan.  Heat, stirring until bubbly.  Pour liquid over dry ingredients and mix thoroughly.

Divide oat mixture evenly and spread on two rimmed cookie sheets.  Bake in a pre-heated oven at 325°F for 15 - 20 minutes, stirring once to keep granola evenly browned.  When completely cool, add raisins, coconut, and dried fruit.

Caramel Chocolate Cherry Bars
Prep Time: 15 minutes

   Bake Time: 25 minutes Makes: 24 bars
1 cup packed brown sugar
1 teaspoon vanilla
2 cups all-purpose flour
2 tablespoons butter
1 cup semisweet chocolate chips
2 packages (5 ounces each) Salad Pizazz! Cherry Cranberry Pecano
 1 cup butter, softened
1 egg
1/2 cup light corn syrup
1 cup butterscotch chips

Heat oven to 350º. Beat brown sugar, 1 cup butter, vanilla and egg in large bowl with electric mixer on medium speed. Stir in flour. Press evenly in bottom of ungreased rectangular pan, 13x9x2 inches. Bake 20 to 25 minutes or until light brown. Cool on wire rack 20 minutes. Heat corn syrup and 2 tablespoons butter in 1-quart saucepan over medium heat, stirring occasionally, until mixture boils. Boil for 1 minute. Remove from heat; stir in butterscotch chips until melted. Immediately spread over cooled crust. Sprinkle with Salad Pizazz! Cherry Cranberry Pecano and chocolate chips; gently press into butterscotch mixture. Cool at least 2 hours until butterscotch mixture is firm (do not refrigerate).
Cherry Peanut Butter Cakes

Great Snack Idea - Submitted by Wanda Lane, East Tennessee
Rice Cakes
Peanut Butter
 Salad Pizazz! Cherry Cranberry Pecano

Take a rice cake, spread with peanut butter, and sprinkle with Salad Pizazz! Cherry Cranberry Pecano.

Holiday Crunch
Prep Time: 5 minutes

   Cook Time: 1 hour Makes: 12 Cups
4 cups popped popcorn
1 cup miniature pretzel twists
1/2 cup butter
1 teaspoon vanilla
1 cup candy-coated chocolate pieces
1 package Salad Pizazz! Cherry Cranberry Pecano 		2 cups crisp rice square cereal
1 cup packed brown sugar
1/4 cup corn syrup
1/2 teaspoon baking soda

Heat oven to 200º. Line 15x10x1-inch jellyroll pan with foil. Place popcorn, cereal, pretzels and Salad Pizazz! Cherry Cranberry Pecano in very large bowl or roasting pan. Cook brown sugar, butter and syrup in 2-quart saucepan over medium heat, stirring frequently, until mixture is bubbly around edges. Continue cooking 5 minutes without stirring. Remove from heat; stir in baking soda and vanilla. Pour syrup mixture over popcorn mixture; toss gently until well coated. Spread mixture evenly in foil-lined pan. Bake 1 hour, stirring every 15 minutes. Cool completely. Gently stir in chocolate pieces. Store in a tightly covered container.
Sour Cream Cranberry Bars
Prep Time: 10 minutes

   Bake Time: 45 minutes Makes: 24 bars

1 cup butter, softened
2 cups quick-cooking oats
1 teaspoon baking soda
3/4 cup granulated sugar
1 tablespoon grated orange peel
2 packages Salad Pizazz! Orange Cranberry Almondine

1 cup packed brown sugar
1 1/2 cups all-purpose flour
1 cup sour cream
2 tablespoons all-purpose flour
1 egg

Heat oven to 350º. Mix butter and brown sugar in large bowl with spoon. Stir in oats, 1 1/2 cups flour and baking soda until crumbly. Press 2 1/2 cups in ungreased rectangular pan, 13x9x2 inches. Bake 10 to 12 minutes or until golden brown. Combine 2/3 cup Salad Pizazz! Orange-Cranberry Almondine and remaining crumb mixture; set aside. Mix sour cream, granulated sugar, flour, egg and orange peel in medium bowl; pour over baked crust. Sprinkle with Salad Pizazz! Orange-Cranberry Almondine. Sprinkle remaining oat mixture over filling. Bake 25 to 30 minutes or until top is golden brown and filling is set. Cool completely.
Sunflower Nut Graham Bars

No Oven Needed
 


Submitted by Florence Holm, Wolsey, SD

Graham Crackers (whole & crushed)
1/2 cup margarine
1/2 cup milk
1 cup sugar
1 egg

1 cup Good Sense® Roasted Salted Sunflower Nuts
1 cup coconut
 

Line 9x13in pan with uncrushed graham crackers.  Bring margarine, milk, sugar, and egg to a boil.  Boil for 3 minutes.  Add Good Sense® Sunflower Nuts, coconut, and 1/2 cup crushed graham crackers.  Spread this warm mixture over the graham crackers.  Cover mixture with another layer of whole graham crackers.  Frost top with chocolate or cream cheese frosting.  Let bars cool.  Cut into small squares, as these bars are very rich.  These can be prepared ahead of time and frozen.

 
Cranberry-Almond Sweet Potatoes
Prep Time: 10minutes

   Cook Time: 55 minute Makes 6 servings

6 medium deep orange colored sweet potatoes, peeled (3 pounds)
1/4 cup packed brown sugar
1/4 cup butter
1/2 teaspoon salt
1/2 cup buttery round cracker crumbs (about 14 crackers)
1/2 cup Salad Pizazz! Orange Cranberry Almondine

Place potatoes in 3-quart saucepan; add enough water to cover. Cover and bring to a boil; reduce heat. Simmer 20 to 25 minutes or until tender; drain well. Shake potatoes in saucepan over low heat to dry. Heat oven to 350º. Mash potatoes with brown sugar, 2 tablespoons of the butter and salt until no lumps remain. Spoon into ungreased 1-quart casserole. Melt remaining butter. Combine melted butter and remaining ingredients including Salad Pizazz! Orange Cranberry Almondine; sprinkle over potatoes. Bake uncovered about 20 to 30 minutes or until heated through and topping is golden brown (cover with foil if necessary to prevent over-browning).
Cranberry Pecan Broccoli Salad
Prep Time: 20 minutes

 Makes: 6 servings
1/2 cup mayonnaise or salad dressing
2 teaspoons white or cider vinegar
1/4 cup thinly sliced red onion
1/2 cup Salad Pizazz! Cherry Cranberry Pecano

2 tablespoons sugar
4 cups broccoli florets (about 1 bunch)
4 slices bacon, cooked and crumbled
1 can (11oz) mandarin orange segments
Stir mayonnaise, sugar and vinegar in small bowl. In large bowl, toss broccoli, onion and bacon. Stir in mayonnaise mixture, Salad Pizazz! Cherry Cranberry Pecano and mandarin oranges. Serve immediately.

*TIP: Try this with our Salad Pizazz! Orange Cranberry Almondine for a new twist!
Asian Chicken Salad
Prep Time: 25 minutes

 Makes: 8 servings
2 packages (3oz each) chicken-flavored ramen noodles, broken
4 cups shredded cabbage
2 cups cut-up cooked chicken
4 green onions, chopped
1 package Salad Pizazz! Orange Cranberry Almondine

Dressing:
1/4 cup seasoned rice vinegar or white vinegar
3 tablespoons vegetable oil
2 teaspoons soy sauce
1 teaspoon minced gingerroot
1/2 teaspoon dark sesame oil
1 clove garlic, minced
Bring 3 cups water to boil in 2-quart saucepan. Add noodles and 1 seasoning packet from noodle package. Cook 3 minutes. Drain and rinse in cold water until noodles are cool. Toss noodles, cabbage, chicken, Salad Pizazz! Orange Cranberry Almondine and green onions in large bowl. Shake dressing ingredients in jar with tight-fitting lid. Pour over salad; toss to coat.
BLT and Avocado Salad
Prep Time: 25 minutes

 Makes: 6 servings
3 cups bite-size pieces iceberg lettuce
1 cup grape tomatoes, halved
2 tablespoons cider vinegar
1/4 teaspoon salt
1 large ripe avocado, cubed
1 package Salad Pizazz! Tomato 'N Bacon Parmesano

 3 cups bite-size pieces red leaf lettuce
3 tablespoons vegetable oil
2 tablespoons sugar
1/4 teaspoon dry mustard
Place lettuce and tomatoes and in large serving bowl. Using a wire whisk, mix together oil, vinegar, sugar, salt and dry mustard in small bowl until well blended. Pour dressing over salad mixture; toss to coat. Stir in Salad Pizazz! Tomato 'N Bacon Parmesano. Add avocados; toss gently. Serve immediately.
Broccoli Salad Crunch
Prep Time: 25 minutes

 Makes: 6-8 servings
4 cups fresh broccoli florets
1 cup cherry tomatoes, halved
1/2 cup shredded sharp cheddar cheese
1/2 cup Salad Pizazz! Tomato 'N Bacon Parmesano

 Dressing:
3/4 cup mayonnaise
2 tablespoons sugar
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
Toss broccoli, tomatoes and cheese in a large bowl. In small bowl, whisk together all dressing ingredients. Pour dressing onto salad and stir until vegetables are evenly coated. Refrigerate until ready to serve. Stir in Salad Pizazz! Tomato 'N Bacon Parmesano just before serving.
Caesar Potato Wedges
Prep Time: 15 minutes

 Makes: 6-8 servings
10 to 12 unpeeled new red potatoes
1/2 cup chopped fresh parsley
1/3 cup extra-virgin olive oil or vegetable oil
1 tablespoon lemon juice
2 cloves garlic, finely chopped
1 pacakge Salad Pizazz! Tomato Pinenut Tuscano
1 medium red bell pepper, chopped (1 cup)
1/2 cup shredded Parmesan cheese
2 tablespoons grated Parmesan cheese
1 teaspoon salt
Freshly ground pepper (if desired)
Place potatoes in 2-quart saucepan. Add water just to cover. Heat to boiling then reduce heat to low. Cover and boil gently 20 to 25 minutes or until tender. Drain and cut potatoes into quarters. Place potatoes, bell pepper, parsley and shredded Parmesan in large serving bowl. Using wire whisk, mix together oil, grated Parmesan, lemon juice, salt and garlic in small bowl until well blended. Pour dressing over warm potatoes; toss to coat. Add Salad Pizazz! Tomato Pinenut Tuscano; toss to coat. Serve immediately.
Chicken Salad Pecano
Prep Time: 5 minutes

Cook Time: 30 Minutes

Makes: 6 servings
2-3 Chicken Breasts
2-3 Stalks of Celery
6 Crossiant Rolls
1 Package of Salad Pizazz! Cherry Cranberry Pecano
Dressing:
1-1/2 Cups of Miracle Whip
1/4 Cup of Milk

Cook Chicken and allow to cool. Once cool, cut into diced pieces. Cut celery into small pieces and add to chicken. Add 1 package of Salad Pizazz! Cherry Cranberry Pecano. Mix together. Mix Miracle Whip and Milk together. Pour over Chicken mixture. Serve Chicken Salad in Croissant Rolls. Add garnish if desired (lettuce, tomatoes).
 
Fruited Greens with Creamy Poppy Seed Dressing
Prep Time: 20 minutes

 Makes: 4 servings
4 cups bite-size pieces red or green leaf lettuce
1 can (11oz) mandarin orange segments, drained
1/4 cup mayonnaise or salad dressing
2 tablespoons milk
1 teaspoon poppy seed
1/2 cup Salad Pizazz! Cherry Cranberry Pecano

 1 cup sliced strawberries
1/2 cup thinly sliced celery
2 tablespoons sugar
1 tablespoon cider vinegar
Place lettuce on 4 plates. Arrange strawberries, celery and orange segments on top. With wire whisk, mix together mayonnaise, sugar, milk, vinegar and poppy seeds in small bowl until smooth and creamy. Sprinkle salads with Salad Pizazz! Cherry Cranberry Pecano. Serve with dressing.
Mediterranean Toss with Citrus Vinaigrette
^ back to top
Prep Time: 20 minutes

 Makes: 4 servings
4 cups mixed baby salad greens
1/4 cup pitted Kalamata olives, halved
1 small red onion, sliced, separated into rings
2 tablespoons extra-virgin olive oil or vegetable oil
1 teaspoon grated lemon peel
1 tablespoon chopped fresh or 1/2 teaspoon dried oregano leaves
1/2 cup Salad Pizazz! Tomato Pinenut Tuscano

 2 cups bite-size pieces Romaine lettuce
1/2 cup sliced hearts of palm (from 14 oz can)
1/2 cup crumbled feta cheese
2 tablespoons lemon juice
1/4 teaspoon salt
Place greens, lettuce, olives, hearts of palm, onion and cheese in large serving bowl. Using wire whisk, mix together oil, lemon juice, oregano, lemon peel and salt until well blended. Pour dressing and Salad Pizazz! Tomato Pinenut Tuscano over salad mixture tossing to coat. Serve immediately.
Mixed Greens with Gorgonzola & Raspberry Vinaigrette
Prep Time: 10 minutes

 Makes: 4 servings
4 cups bite-size pieces red leaf lettuce
1/2 cup seedless raspberry jam
2 tablespoons vegetable oil
1/2 cup Salad Pizazz! Orange Cranberry Almondine
4 cups bite-size pieces Romaine lettuce
3 tablespoons raspberry or cider vinegar
1/2 cup crumbled Gorgonzola or blue cheese
Place lettuce in large serving bowl or divide on 4 plates. With wire whisk, mix together jam, vinegar and oil in small bowl until smooth. Sprinkle lettuce with cheese and Salad Pizazz! Orange Cranberry Almondine. Serve with dressing.
Orange Cranberry Spinach Salad
Prep Time: 15 minutes

 Makes: 8 servings
3 tablespoons olive or vegetable oil
1/2 to 1 teaspoon grated orange peel
1/4 teaspoon salt
1 avocado, chopped
6 cups torn spinach leaves or 1 bag(10oz) washed spinach leaves
1/2 cup Salad Pizazz! Orange Cranberry Almondine

1 tablespoon white wine or white vinegar
2 tablespoons orange juice
1/8 teaspoon pepper
1 medium carrot, shredded
Shake oil, vinegar, orange peel, orange juice, salt and pepper in jar with tight-fitting lid. Toss remaining ingredients and Salad Pizazz! Orange Cranberry Almondine in large bowl. Pour dressing over salad; toss to coat.
Purple Cabbage Coleslaw Salad - submitted by Mike Spencer, Washougal, WA
^ back to top
Prep Time: 10 minutes

 Makes: 4 servings
3 cups shredded purple cabbage
3/4 cup diced onion
One small diced apple
1/2 cup thinly sliced salami
1/2 cup shredded parmesan cheese
1/2 cup Salad Pizazz! Tomato 'N Bacon Parmesano

Dressing:
1/2 cup coleslaw dressing
1 tablespoon rice wine vinegar
1 teaspoon sugar

Cut up all items and pour dressing over ingredients, tossing to coat. Refrigerate before serving to allow items to mix. Add Salad Pizazz! Tomato ‘N Bacon Parmesano before serving.
Sweet and Tangy Greens ^ back to top
Prep Time: 10 minutes

 Makes: 4-5 servings
4-6 cups mixed greens, cleaned and cut
1/4 cup crumbled blue cheese
1 apple, cored and cut into 1/2-inch pieces
1/2 cup Salad Pizazz! Cherry Cranberry Pecano
 Dressing:
1/4 cup sugar
1 teaspoon celery seed
1/2 teaspoon salt
1/2 teaspoon dry mustard
3 tablespoons vinegar
1/4 cup oil
Toss first three ingredients in large salad bowl. In small bowl, whisk together all dressing ingredients. Immediately pour over greens and toss until evenly coated. Sprinkle with Salad Pizazz! Cherry Cranberry Pecano. Serve immediately. TIP! Add grilled chicken for a hearty main dish version.
Tortellini-Broccoli Parmesano
Prep Time: 20 minutes

 Makes: 6 servings
1 package (9oz) refrigerated cheese-filled tortellini
1 cup thinly sliced carrot
1/4 cup chopped red onion
1/4 cup milk
1 tablespoon sugar
1/2 teaspoon salt
1 package Salad Pizazz! Tomato 'N Bacon Parmesano

 2 cups broccoli florets
1 cup cherry tomatoes, halved
1/2 cup mayonnaise or salad dressing
3 tablespoons grated Parmesan cheese
1 tablespoon lemon juice
1/2 teaspoon dried marjoram or basil leaves
Cook and drain tortellini as directed on package. Rinse with cold water; drain. Place tortellini, broccoli, carrots, tomatoes, and onion in large bowl. Using wire whisk, mix together mayonnaise, milk, cheese, sugar, lemon juice, salt and marjoram in small bowl until smooth and creamy. Pour dressing over salad mixture; toss to coat. Cover and refrigerate 1-2 hours to blend flavors. Just before serving, add Salad Pizazz! Tomato 'N Bacon Parmesano.
Tuscan Salad with Feta Cheese
Prep Time: 20 minutes

 Makes: 6 servings
6 to 8 cups mixed salad greens
1/4 cup chopped red bell pepper
1/4 cup Kalamata olives, halved
2 tablespoons balsamic vinegar
1/3 cup Salad Pizazz! Tomato Pinenut Tuscano

 Dressing:
 3 tablespoons olive oil
1/4 cup crumbled feta cheese
Salt and pepper to taste.

Toss first four ingredients in large salad bowl. In small bowl, whisk together all dressing ingredients. Immediately pour over greens and toss until evenly coated. Sprinkle with Salad Pizazz! Tomato Pinenut Tuscano. Serve immediately.
Tuscany Marinated Vegetables – submitted by Robin Wagy ^ back to top


 

4 crowns of broccoli
1 LB bag baby carrots
1 large bottle light Italian dressing
1 cup Salad Pizazz! Tomato Pinenut Tuscano

 

 1 head cauliflower
3 cups grape tomatoes

Wash broccoli, cauliflower, and tomatoes and let drain. Cut broccoli crowns into bite size florets. Break cauliflower into bite size flowerets. Place broccoli, cauliflower, and baby carrots into large plastic container with tight sealing lid. Add Italian dressing, cover with lid and shake. Refrigerate overnight. A couple of hours before serving, add Salad Pizazz! Tomato Pinenut Tuscano and grape tomatoes. Shake and refrigerate until serving. This salad keeps for several days.
Au Gratin Potato Crunch

 

Makes 6 Servings

  

1/4 cup butter
1/4 cup flour
potatoes
2 cup milk

1/2 cup shredded Parmesan cheese
5 medium peeled, sliced raw
1 cup (4 oz) shredded Monterey Jack cheese
1/2 cup Potato Pizazz! Veggies ‘N More

Heat oven to 350° F. Melt butter in large saucepan; stir in flour. Slowly stir in milk; cook until mixture boils and thickens, stirring constantly. Stir in cheeses and potatoes. Pour into 2-quart casserole. Bake covered for 1 to 1 ˝ hours or until bubbly and potatoes are tender. Sprinkle Potato Pizazz! Veggies ‘N More over top of casserole during last 5 minutes of baking; bake uncovered.

*Tip: To speed up baking, potatoes may be cooked before combining with other ingredients. Reduce baking time to 30 to 35 minutes.

Fiesta Garden Mashed Potatoes

 

Makes 4-6 Servings

  

2 pounds baking potatoes
1/2 cup sour cream
3 oz. Neufchatel or cream cheese
1/4 cup milk

3 tablespoons butter
Black pepper to taste
1 cup (4 oz) shredded Monterey Jack cheese
2/3 cup Potato Pizazz! Veggies ‘N More

Place potatoes in a medium saucepan covered with 1 inch of water to a boil. Reduce to a simmer until soft, about 15 minutes. Drain the potatoes. While potatoes are cooking, combine the sour cream, cream cheese, milk and butter in a small saucepan, cooking over low heat until melted. Mash the potatoes in the pan with a potato masher. Fold in the butter cream mixture and add the black pepper to taste.  Blend in the Potato Pizazz! Veggies ‘N More just before serving.

Roasted Red Skin Potatoes
a ‘la Greque

 

Makes 4 Servings

  

8 medium red potatoes
3 tablespoons olive oil
6 cloves garlic, chopped
Freshly ground black pepper to taste

Zest and juice of ˝ lemon
1/2 cup Potato Pizazz! Veggies ‘N More
1 teaspoon dried dill weed

Quarter potatoes and keep covered in water until ready to cook. Preheat oven to 400° F. Heat olive oil in a sauté pan. Dry the potatoes with a paper towel and place carefully into the oil and brown on all sides. Transfer the potatoes to a medium baking dish.  Add garlic to the sauté pan and toast until golden brown. Add the lemon zest and juice to the pan, swirl around the pan to deglaze and pour the garlic-lemon mixture over the potatoes.  Roast the potatoes 12-15 minutes until just tender. Stir in Potato Pizazz! Veggies ‘N More, dill and pepper. Roast 5 minutes and serve.

Double-Baked Potatoes

 

Makes 6 Servings

  

6 medium baking potatoes, scrubbed
1/2 cup sour cream
1/4 cup butter

1 (3 oz) package cream cheese, softened
3/4 cup shredded Monterey Jack or Cheddar cheese
3/4 cup Potato Pizazz! Bac’N Onion &
Chive Delite

Heat oven to 375° F. Pierce each potato in several places with fork. Bake until tender, about 1 hour. Cut potatoes in half lengthwise. Scoop potato out of shells into mixing bowl. Add sour cream, butter and cream cheese; beat until light and fluffy. Spoon mixture back into shells and place on baking sheet; top with cheese. Bake at 375° F for 25 minutes or until heated through and cheese is light golden brown. Immediately sprinkle with Potato Pizazz! Bac’N Onion & Chive Delite.

* Tip: To make ahead, bake and fill potatoes; cover well and refrigerate up to 2 days. Bake 35 minutes.
Potato Almond Frittata

 

Makes 4 Servings

  

1 tablespoon olive oil
2 teaspoons butter
4 medium red potatoes parboiled, cooled (3/4 inch dice)
8 large eggs beaten

1 ˝ cups asiago cheese
1 medium red bell pepper cored, sliced in thin rings
1/2 cup Potato Pizazz! Bac’N Onion & Chive Delite

Set oven to broil. Heat oil in a large non-stick, oven proof sauté pan. Add butter and potatoes and sauté until the potatoes begin to brown. Mix ˝ cup of the cheese into the eggs, season with pepper, and pour over the potatoes. Cook the frittata 4-5 minutes, lifting the edges with a heat resistant spatula so the egg runs under and cooks. When just a little remains, arrange the pepper rings on top of the frittata and sprinkle with the remaining cheese and Potato Pizazz! Bac’N Onion & Chive Delite. Broil the frittata about 3 minutes until the remaining egg sets and the cheese melts.

Roasted Red Potato Salad

 

Makes 4-6 Servings

  

1 ˝ pounds small red potatoes
1/2 cup extra virgin olive oil
Salt and pepper to taste
2 tablespoons red wine vinegar

1/2 cup mayonnaise or salad dressing
1 tablespoon Dijon mustard
1/2 cup Potato Pizazz! Bac’N Onion Chive Delite

Preheat oven to 400° F. Wash and halve or quarter the potatoes to a uniform size. In a medium roasting pan, toss the potatoes with 2 tablespoons of the olive oil, salt and pepper. Roast, stirring occasionally until tender, about 40 minutes. Remove from the oven. In a bowl combine the vinegar, mayonnaise, mustard and 2 tablespoons of the olive oil. Add the potatoes to the vinegar mixture and toss to coat. Blend in the Potato Pizazz! Bac’N Onion & Chive Delite just prior to serving.

* Can be served warm or at room temperature.
Maple Glazed Yams with Apples, Cranberries & Pecans

 

Makes 4 Servings

  

1 pound yams
Zest and juice from ˝ orange
1/2 cup Sweet Potato Pizazz! Apple, Pecan & Cranberry Medley

3 tablespoons maple syrup
2 tablespoons butter
Salt, black pepper and cayenne to taste

Peel and slice yams and keep covered in water until ready to cook. Preheat oven to 375° F. Drain yams, place in a bowl and coat in the orange juice and zest. Stir in the Sweet Potato Pizazz! Apple, Pecan & Cranberry Medley and Bake 40 to 45 minutes or until hot. Sprinkle with Sweet Potato Pizazz! Apple, Pecan & Cranberry Medley and the maple syrup. Season to taste. Transfer to a greased baking dish, dot with butter and bake uncovered 50-60 minutes, basting the tops of the yams in the glaze occasionally.

Sweet Potato Bake

 

Makes 8 Servings

  

4 lbs (about 6 large) sweet potatoes
1/2 cup orange juice
1/4 cup butter, softened

2 tablespoons brown sugar
1 cup Sweet Potato Pizazz! Apple, Pecan & Cranberry Medley

Heat oven to 375° F. Pierce each potato in several places with fork. Bake until very tender, about 1 hour. Remove from oven and peel off skin as soon as potatoes are cool enough to handle. Place potatoes in mixer bowl or food processor; add orange juice, butter and brown sugar. Mix until smooth. Spread in large casserole or baking dish; smooth top. Bake 40 to 45 minutes or until hot. Sprinkle with Sweet Potato Pizazz! Apple, Pecan & Cranberry Medley.

* Tip: Sweet potato mixture can be made 1 day ahead. Cover well and refrigerate; bake as directed.

Sweet Potato Pancakes

 

Makes about 8-three inch pancakes

  

1 ˝ cups sweet potatoes boiled and mashed
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon

1/4 teaspoon nutmeg
1 cup milk
3 tablespoons vegetable oil
1 egg
1 bag Potato Pizazz! Apple, Pecan & Cranberry Medley

Place whole sweet potatoes of uniform size in a pot covered with water. Allow to boil until the potatoes can easily be pierced, but not soft. Drain and let stand until cool. Remove the skins and mash in a small bowl and set aside. In a separate bowl, combine flour, baking powder, salt, cinnamon and nutmeg. Mix the milk, 2 tablespoons oil and egg with the mashed sweet potatoes. Add the liquid ingredients to the dry blend and gently stir until just combined. Heat a nonstick griddle with 1 tablespoon oil over medium heat and add about 3 tablespoons batter per pancake. Cook until bubbles appear on the top then flip and cook about another 1-2 minutes. Serve immediately, topping with Potato Pizazz! Apple, Pecan & Cranberry Medley, maple syrup and butter as desired.

* Tip: The sweet potatoes can be boiled and mashed 1 day ahead. Cover and refrigerate until use.

Apple and Spinach Salad

Prep Time:25 Minutes

Makes 6 servings

  

1 cup mayonnaise
2 teaspoons seasoned rice vinegar
2 teaspoons sugar
2 teaspoons soy sauce
1/2 teaspoon garlic powder
1/2 teaspoon ginger powder

1/4 teaspoon Chinese Five Spice
4 crisp red apples, cored and diced
12 ounces baby spinach
1/2 package Salad Pizazz! Asian MedleyTM

Combine first seven ingredients in a bowl.  Add apples and mix to coat apples.  Place apple mixture on a bed of spinach leaves and top with Salad Pizazz! Asian MedleyTM


Grilled Chicken and Mandarin Orange Salad

Prep Time:45 Minutes

Makes 4 servings

  

1/2 cup safflower oil
1 teaspoon sesame oil
3 tablespoons seasoned rice vinegar
3 tablespoons soy sauce
1 ˝ teaspoon brown sugar
1/8 teaspoon ginger powder
1/8 teaspoon pepper
12 ounces mixed baby greens

1 pound grilled boneless chicken breasts (chilled and cut into strips)
1/2 cup edamame beans (cooked and shelled)
1 15oz can mandarin oranges
2 green onions chopped (white and green parts)
1/2 package Salad Pizazz! Asian MedleyTM

Whisk together the first seven ingredients in a bowl.  Place greens in a large bowl and top with chicken, edamame, mandarin oranges, and green onions.  Toss with dressing and top with Salad Pizazz! Asian MedleyTM
Asian Broccoli Slaw

Prep Time:20 Minutes

Makes 4 servings

  

3 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons seasoned rice wine vinegar
2 tablespoons honey
1 tablespoon soy sauce
1 teaspoon sesame oil

1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
1 16oz bag broccoli slaw
1/2 package Salad Pizazz! Asian MedleyTM

Whisk together the first eight ingredients in a large bowl.  Add broccoli slaw and toss with dressing.  Just before serving, top with Salad Pizazz! Asian MedleyTM
Zesty Orange Spinach Salad

Prep Time: 25 Minutes

Makes 6 servings

  

10 oz. baby spinach
2 oranges peeled and diced
2 yellow, orange or red bell peppers, diced
2 green onions, thinly sliced
1/2 package Salad Pizazz! Asian MedleyTM
 

Vinaigrette
1 tablespoon cilantro, chopped
2 tablespoons sugar
2 tablespoons cider or rice wine vinegar
2 tablespoons vegetable oil
1 tablespoon sesame oil
salt and pepper to taste

Combine spinach, oranges, peppers and onion in a large salad bowl.  Combine all vinaigrette ingredients and whisk until well blended.  Toss vinaigrette with the salad ingredients.  Just before serving, top with Salad Pizazz! Asian MedleyTM
Honey Toasted Broccoli Salad

Prep Time: 30 Minutes

Makes 6 servings

  

4 cups broccoli florets (about 2 heads-bunches-stalks)
1 pint sweet grape tomatoes (about 1˝ cups)
1/2 cup red onion - thinly sliced
1/2 pound bacon - cooked, crumbled
1/2 package Salad Pizazz! Honey Toasted DelitesTM
 

Dressing:
1 tablespoon olive oil
1 teaspoon seasoned rice wine vinegar
1 teaspoon soy sauce
1 teaspoon sesame oil
2 tablespoons honey
1 teaspoon toasted sesame seeds
1/4 teaspoon pepper

Combine broccoli, tomatoes, onion and bacon.  In a small bowl, combine all dressing ingredients and whisk or shake in a jar with a tight fitting lid.  Toss dressing with salad and refrigerate until time to serve.  Add Salad Pizazz! Honey Toasted DelitesTM just before serving.
Fruit Salad with Strawberry Poppy Seed Dressing

Prep Time: 45 Minutes

Makes 10 servings

  

2 cups cantaloupe, cut in chunks
2 cups honeydew melon, cut in chunks
2 cups seedless red or green grapes
1 20oz can pineapple chunks - drained
1 cup strawberries, cut in half
1 package Salad Pizazz! Honey Toasted DelitesTM
 

Dressing:
1/2 cup strawberries
1/4 cup honey
2 tablespoons red wine vinegar
1 tablespoon red onion - minced
2 teaspoons dry mustard
1/4 teaspoon salt
1/2 cup safflower oil
1 teaspoon poppy seeds

Toss fruit in a large salad bowl.

Combine first six dressing ingredients in a blender or food processor.  With blender running, gradually pour in the oil until incorporated.  Add poppy seeds and blend for a few seconds longer; set dressing aside.  Mix the dressing into the fruit and top with Salad Pizazz! Honey Toasted DelitesTM just before serving.
 Couscous Salad with a Citrus Vinaigrette Dressing

Prep Time: 30 Minutes

Makes 4 servings

  

1 cup water
1 cup couscous
1 10oz. can sliced black olives - drained (about ˝ cup)
1/2 cup green onions - thinly sliced
1/2 cup fresh parsley - chopped
1/2 package Salad Pizazz! Honey Toasted DelitesTM
 

Dressing:
1 tablespoon frozen orange juice concentrate
1 tablespoon seasoned rice vinegar
1 tablespoon honey
1 tablespoon lemon juice
1/2 cup extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon pepper

For Salad: Bring 1 cup water to boil in large saucepan.  Add couscous and cover, remove from heat and let stand 5 minutes.  Fluff with fork.  Transfer to large bowl to cool.  Whisk together orange juice concentrate, vinegar, honey, lemon juice, salt and pepper.  Add oil in slowly and whisk until incorporated.  Mix all remaining salad ingredients, including Salad Pizazz! Honey Toasted DelitesTM, into cooled couscous.  Pour dressing over salad and toss.
 Spinach & Orange Salad with Honey-Lime Dressing

Prep Time: 20 Minutes

Makes 4 servings

  

10oz. bag baby spinach
1/2 cup red onion - chopped
1 15oz. can mandarin oranges - drained
1/2 package Salad Pizazz! Honey Toasted DelitesTM
 

Dressing:
2 teaspoons cider vinegar
1 tablespoon lime juice
2 teaspoons honey
1/2 teaspoon pepper
1/2 teaspoon ground ginger powder
1/4 teaspoon salt
1/3 cup extra virgin olive oil

 

Combine spinach, red onion and oranges in a large bowl.  In another bowl, whisk together first six dressing ingredients.  Add oil in slowly and whisk until incorporated.  Pour dressing over salad, add Salad Pizazz! Honey Toasted DelitesTM, and toss gently to coat. 


 Maple Vinaigrette Salad

Prep Time: 20 Minutes

Makes 4 servings

  

1 bunch red leaf lettuce - washed and dried
1/4 cup red onion - thinly sliced
1/2 package Salad Pizazz! Raspberry Cranberry Walnut FriscoTM
 

Vinaigrette
2 tablespoons nonfat yogurt or mayonnaise
2 tablespoons pure maple syrup
2 tablespoons cider vinegar
1/4 cup vegetable oil
salt and pepper to taste

 

Whisk nonfat yogurt or mayonnaise, maple syrup and vinegar together.  Slowly whisk in the oil until mixture is incorporated.  Season to taste with salt and pepper.  Set aside.  Combine greens and onion and toss with dressing.  Sprinkle with Salad Pizazz! Raspberry Cranberry Walnut FriscoTM.  


 Chopped Salad with Blue Cheese Dressing

Prep Time: 30 Minutes

Makes 4 servings

  

1 head romaine - chopped
1 cup red bell pepper - diced
1 cup carrots - diced
1 cup English cucumber - diced
1 cup ripe tomatoes - diced
1/2 pound bacon - cooked and chopped
1 ripe avocado - peeled, pitted and diced
1/2 package Salad Pizazz! Raspberry Cranberry Walnut FriscoTM
 

Dressing
1/3 cup mayonnaise
1 oz. blue cheese, crumbled (about ˝ cup)
2 tablespoons buttermilk
1 tablespoon white wine vinegar
Black pepper to taste

 

Whisk together mayonnaise, blue cheese, buttermilk and vinegar.  Add more buttermilk if dressing is too thick.  Set aside.  Place the first seven ingredients in a large bowl and toss with the Blue Cheese Dressing.  Top with Salad Pizazz! Raspberry Cranberry Walnut FriscoTM just before serving.  


 Chicken Caesar Salad - Submitted by Debbie O'Neill
     

Olive oil
1 clove garlic
Romaine Lettuce
Chicken tenders or boneless skinless breasts
1/2- 1 package Salad Pizazz! Cherry Cranberry PecanoTM or Orange Cranberry AlmondineTM
 

Caesar Dressing
1 loaf french bread

 

Saute olive oil and garlic, add chicken and saute over medium heat until cooked through.  Place Romaine lettuce on plates, add chicken and top with your favorite flavor of Salad Pizazz!®  just before serving.  


 Waymouth Farms Waldorf Salad

Prep Time: 30 Minutes

Makes 4 servings

  

2 tablespoons lemon juice
2 apples - cored and diced
1 cup celery - diced

 

1 package Salad Pizazz! Raspberry Cranberry Walnut FriscoTM
3 tablespoons mayonnaise
Romaine lettuce leaves - washed and dried

 

In small mixing bowl, sprinkle lemon juice over apples.  Toss lightly and add celery and mayonnaise.  Mix thoroughly till coated.  Cover and refrigerate for 30 minutes.  Serve on top of a bed of romaine and top with Salad Pizazz! Raspberry Cranberry Walnut FriscoTM .  


 Bow Tie Pasta Salad

 
Recipe courtesy of SuperTarget www.target.com/supertarget

Prep Time: 20 Minutes

Makes 4 servings

  

1 Archer FarmsTM roasted chicken
1 lb. Market PantryTM bow tie pasta
1 bottle Archer Farms sun-dried tomato vinaigrette
1/2 package Salad Pizazz! Tomato 'N Bacon ParmesanoTM
1/2 bag Archer Farms baby spinach
1/2 cup Market Pantry shredded parmesan cheese

 

Chop the baby spinach.  Mix all ingredients in a large mixing bowl including Salad Pizazz! Tomato 'N Bacon ParmesanoTM and toss well.  Season to taste and serve.
 Vegetarian Stuffing

 

Recipe submitted by Tammi Coles, Berlin Germany

 

Makes 6 servings

  

1 (1 pound) 12-grain loaf bread, torn into pieces
1 (10.75 oz) can condensed cream of mushroom w/ garlic soup
1/2 (10.5oz) can vegetable broth
1 Tablespoon water
Fresh cracked pepper (about 15 turns of the mill)
Salt to taste
Generous shakes of Chef Paul's "Poultry Magic"
1 package Salad Pizazz! Cherry Cranberry PecanoTM
 

Mix together the bread, cream of mushroom soup, vegetable broth, water, poultry seasoning, and salt & pepper.  Add Salad Pizazz! Cherry Cranberry PecanoTM to the mixture. Mixture will be sticky. Shape into a loaf and wrap in (non-stick, sprayed) foil to bake.  Bake for about 1 hour at 350 degrees F (175 degree C).  Slice like a meatloaf and serve.
 Mandarin Orange Chicken Salad - Submitted by Diane Smith, Flint, TX
 

 

 

1pkg. Bow Tie Pasta - cook as directed*
3 Chicken breasts - cooked, cooled and sliced
2 small cans pineapple tidbits
2 cans mandarin orange pieces
Small red grapes
2 cups celery - chopped
2 cans sliced water chestnuts
1 ˝ bottles La Martinique Poppy Seed Dressing - Original (8oz.)
1 package Salad Pizazz! Asian MedleyTM

* Pasta has added flavor when cooked in water with chicken broth or a bouillon cube.
 

Combine all ingredients and stir well.  Add Salad Pizazz! Asian MedleyTM just before serving.
Sesame Ginger Stir Fry Salad

Prep Time: 25 Minutes

Makes 6 servings

  

3 oz cellophane rice noodles
6 oz. shredded cabbage (about 3-4 cups)
1 yellow, orange or red bell pepper, diced
1 cup shredded carrots
1 cup cooked shrimp, diced chicken, or tofu (optional)
1/2 package Salad Pizazz! Asian MedleyTM

Vinaigrette
2 tablespoons sugar
2 tablespoons cider or rice wine vinegar
2 tablespoons vegetable oil
1 tablespoon sesame oil
1/4 cup soy sauce
1/4 tsp ginger powder
1/2 tsp garlic powder
1/8 tsp cayenne pepper
1 tablespoon lemon juice
salt and pepper to taste
 

Break dry noodles into less than 3 inch lengths and cook according to package instructions.  Combine cold noodles with the cabbage, bell pepper, carrots and optional ingredients in a large salad bowl.  Combine all the vinaigrette ingredients and whisk until well blended.  Toss vinaigrette thoroughly with the salad bowl ingredients. Sprinkle with Salad Pizazz! Asian Medley™ just before serving.

©2004  Waymouth Farms, Inc.