VEGETARIAN LENTIL LOAF

By Khristopher Balazich, Natural Foods Specialist, Holiday Quality Foods, Redding, Cottonwood, Palo Cedro, CA

Serves 5

1 1/2  cups organic whole-wheat bread crumbs

1 1/2  cups organic soy milk

1 1/2 tablespoons chopped organic parsley

3/4 teaspoon Bragg's Aminos

1 1/2 cups organic cooked lentils

Mix the above ingredients well, put into greased pan, and bake in a moderate oven until firm.

VEGETARIAN MIXED NUT LOAF

By Khristopher Balazich, Natural Foods Specialist, Holiday Quality Foods, Redding, Cottonwood, Palo Cedro, CA

Serves 6

3/8 cup chopped walnuts

3/8 cup chopped pecans

3/8 cup chopped, blanched almonds

3/8 cup chopped cashews

1 1/2 cups crushed whole-wheat crackers

1 1/2 teaspoons mixed herbs

3 cups tomato sauce

2 eggs, beaten

1 1/2 cups dry whole-wheat bread crumbs

1 teaspoon bragg Aminos

Combine all the ingredients and mix well, using only enough (about 3/4 cup) of the sauce to moisten. Place in a greased pan. Bake in a moderate oven from 30 to 35 minutes. Serve hot or cold with the remaining tomato sauce. Enjoy!

CHICKEN ALFREDO

By Samantha Brodie #60, Holiday Quality Foods, Magalia, CA

Chicken

4 Boneless Skinless Chicken Breasts

1 Tbsp Butter

Salt and Pepper to season chicken breasts

Pasta

1 lb. Fresh Fettuccine Noodles

Sauce

3 Tbsp Butter

2 Cloves Crushed Garlic

1 Pint Heavy Whipping Cream

1 Cup Freshly Grated Parmesan

½ Tsp Salt

¼ Tsp Pepper

Fresh Chopped Italian Parsley for Garnish

2 Tbsp Butter

2 Tbsp Flour

Season chicken breasts with salt and pepper. In a heavy bottom frying pan melt butter to evenly coat bottom of pan. Place chicken breasts in pan and cook for 2-3 minutes on first side, flip chicken breasts and cook for another five minutes or until internal temperature reaches 165°F.

In a medium pot, bring water to boil for pasta, cook according to package directions. Meanwhile, in a large saucepan melt 3 tbsp butter, add crushed garlic and sauté on medium heat for one minute, add heavy cream and bring to a rolling boil. In a small bowl, melt 2 tbsp of butter, add 2 tbsp of flour and mix well to create a rue. Whisk rue into heavy cream mixture until slightly thickened. Add grated parmesan and salt and pepper. Cut up chicken in strips. Toss chicken and pasta with Alfredo sauce. Garnish with fresh chopped parsley and enjoy!

SALTIMBOCCA CHICKEN | Serves 4

Recipe by Marge the Cook, Holiday Quality Foods, Palo Cedro, CA

Start to Finish: about 45 Mins

4-boneless, skinless chicken breasts

4 slices Boar's Head Provolone

8 slices Boar's Head Proscuitto, divided

2 tsp olive oil, 2 tsp butter

Sauce:

2 TB shallots, minced, cup dry white wine

2/3 cup reduced-sodium chicken broth

Juice of one lemon, 2 tsp fresh sage leaves, minced

4 TB butter

Split chicken breast in half without cutting all the way through. Pound chicken until even between 2 pieces of plastic. Roll cheese into chicken and wrap tightly with 2 slices of Proscuitto. Saute in olive oil and 2 teaspoons of butter over med-high heat until brown on all four sides, about 6-8 min. Place chicken on a baking sheet and finish cooking at 350 degrees for about 10 minutes more; remove and keep warm. Saut shallots in same pan chicken browned in, cook 1 minute. Deglaze with wine, lemon juice and chicken broth, simmer over high-heat until reduced by about 3 min. Finish sauce with butter and sage.

This has been a favorite for the past few years and I hope you will enjoy it as well!

CUCUMBER AND SHRIMP APPETIZERS | Serves a Bunch

Recipe by Marge the Cook, Holiday Quality Foods, Palo Cedro, CA

Start to Finish: 15-20 Min

1 can unsweetened crushed pineapple, well drained

1 LB baby shrimp, rinsed

cup mayonnaise, you can use reduced-fat or light

cup green onion, finely chopped

1 TB Dijon mustard

1-1/2 TB fresh ( minced) or freeze-dried dill

2-3 medium European or regular cucumbers, cut into inch slices

Garnish: Fresh dill sprigs, dash of paprika

In a bowl, combine the first six ingredients. Spoon mixture onto cucumber slices. Garnish with a sprig of dill and a dash of paprika if desired.

Cook Notes: This is so much fun on any occasion. Be sure to keep them on ice if you're outside enjoying the weather. Enjoy!

EGGPLANT HOAGIE | Serves 2

Recipe by Marge the Cook, Holiday Quality Foods, Palo Cedro, CA

1 small eggplant, halved and sliced

1 TB olive oil

cup plain yogurt

3 TB Dulcet Madras Curry Mustard

2 La Brea Sandwich Rolls

1 small tomato, sliced

cup feta cheese, crumbled

cup fresh basil leaves, chopped

Preheat broiler. Brush eggplant with olive oil and place them on a baking sheet or broiling pan. Place the pan 6 inches from heat for about 10 minutes or until toasted and tender. Split rolls lengthwise and toast with a bit of butter. In a small bowl, stir yogurt and mustard together. Spread on the toasted bread. Fill with the eggplant slices, tomato, feta and basil leaves.

Item Suggestions to Compliment Main Dish:

Wine: Cabernet Dessert: Jessie Lord Lemon Meringue Pie

PORK CHOPS WITH CORN SALSA | Serves 6

Recipe by Marge the Cook, Holiday Quality Foods, Palo Cedro, CA

Start to Finish: 20 Min to marinade/20 Min

6 Sterling Silver boneless pork loin chops

2 TB chili powder

1 TB olive oil

1 can whole kernel corn, drained

3 Roma tomatoes, chopped

1 medium onion, chopped

1 can black beans, undrained

1 small can sliced black olives, drained

2 TB fresh cilantro, minced

Rub chili powder over both sides of pork chops. Cover and refrigerate 20 minutes.

In a large skillet over medium heat, brown pork on both sides in oil; drain. Add corn, tomatoes, onion, beans and olives. Reduce heat; cover and simmer for 12-16 minutes. Remove pork and keep warm. Stir cilantro into corn mixture. Serve over chops.

Item Suggestions to Compliment Main Dish:

Wine: Syrah Dessert: Remlinger Farms Apple Pie

PEPPER LOVERS FILET | Serves 2

Recipe by Marge the Cook, Holiday Quality Foods, Palo Cedro, CA

Start to Finish: a bit over 30 Mins

2 Sterling Silver Beef Filet Mignon, 1 to 2 "thick

1 tsp fresh thyme, minced

Coarse salt and pepper or Montreal Steak Seasoning

3 tsp olive oil, divided

Red Wine Reduction Sauce:

1 cup Syrah or other dry wine

2 TB shallots, minced

2-1/2 TB unsalted butter

Brush 1 tsp olive oil on both sides of filet, generously season with thyme and seasonings, patting it into meat. Heat remaining 2 tsp olive oil in a skillet over medium-high heat. Cook filets to desired doneness, 3-5 minutes per side for medium rare. Let meat rest in foil while making sauce. Using the same pan, add shallots; saut over medium-heat, stirring in pan juices until tender, about 2 minutes. Add the wine a little at a time, stirring and scraping brown bits from the bottom of the pan. Continue to cook until wine is reduced by half. Stir in butter, when it melts remove from heat and cover to keep warm. Pour sauce over filets when ready to serve.

MOM'S DAY CREPES-LICIOUS

Recipe by Dawn Lawrence, Holiday Quality Foods, Cottonwood, CA

• 1 cup all-purpose flour

• 2 eggs

• 1/2 cup milk

• 1/2 cup water

• 1/4 teaspoon salt

• dash of cinnamon 

• 1/4 teaspoon vanilla 

• 2 tablespoons butter, melted

Directions:

1. In a blender add eggs, milk, cinnamon, vanilla and water, gradually add the flour to combine. Add the salt and butter; mix until smooth.

2. Heat a lightly oiled pan over medium high heat. Pour approx 1/4 cup batter onto the pan for one crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Add Nutella, strawberries or jam, and fold. Serve hot. Enjoy!

SUMMER STUFFED SEA SHELLS

Recipe by Dawn Lawrence, Holiday Quality Foods, Cottonwood, CA

• 1 package of Jumbo Pasta Shells

• 2 tablespoon butter

• 1 organic red bell pepper, chopped

• 1 frozen Full-Circle Halibut, thawed

• 1 bundle organic broccoli crowns, chopped

• 2 tablespoons fresh chopped basil

• 1 jar Alfredo pasta sauce

Directions:

Heat oven to 350°F. Spray 13x9x2" baking dish with cooking spray. Cook & drain pasta shells as directed on package. While shells are cooking, melt 1 tbl butter in skillet over medium heat. Cook halibut and shred. Set aside. Chop broccoli and red bell pepper and saute in skillet with 1tb butter. Mix halibut, broccoli, red bell pepper, half of the chopped basil and 1/2 cup of Alfredo sauce together and stuff into shells. Spread about 1/4 cup of remaining sauce in bottom of baking dish. Fill dish with stuffed shells. Pour the remaining sauce and basil over stuffed shells. Bake uncovered 25 minutes or until bubbly. Enjoy!

FISH TACOS WITH LIME-CILANTRO CREMA

Recipe by Becky Weigel, Holiday Quality Foods, Placer St., Redding, CA

YIELD: 4 servings (serving size: 2 tacos) | COURSE: Main Dishes

Ingredients

Crema:

1/4 cup thinly sliced green onions

1/4 cup chopped fresh cilantro

3 tablespoons fat-free mayonnaise

3 tablespoons reduced-fat sour cream

1 teaspoon grated lime rind

1 1/2 teaspoons fresh lime juice

1/4 teaspoon salt

1 garlic clove, minced

Tacos:

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon smoked paprika

1/4 teaspoon ground red pepper

1/8 teaspoon salt

1/8 teaspoon garlic powder

1 1/2 pounds red snapper fillets

Cooking spray

8 (6-inch) corn tortillas

2 cups shredded cabbage

Preparation:

Preheat oven to 425°F.

To prepare crema, combine the first 8 ingredients in a small bowl; set aside.

To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet coated with cooking spray. Bake at 425° for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl; break into pieces with a fork. Heat tortillas according to package directions. Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon crema.

DONNA'S TUNA MACARONI SALAD

Recipe by Donna, Holiday Quality Foods, Cool, CA

1 green onion

1 5 oz fresh cooked tuna, or can

2 cups mayo

2 cups elbow macaroni

2 table spoons mustard

3 table spoon relish

3 boiled eggs

3 sticks of celery

Cook macaroni as directed, rinse in cold water. Chop green onions; add tuna, mustard, relish, mayo, boiled eggs, and celery. Mix, then refrigerate till chilled, you might need to add a little more mayo after its chilled.