Holiday Employee Recipes

Featured Holiday Employee Recipe

VEGETARIAN LENTIL LOAF

VEGETARIAN LENTIL LOAF

By Khristopher Balazich, Natural Foods Specialist, Holiday Market, 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

VEGETARIAN MIXED NUT LOAF

By Khristopher Balazich, Natural Foods Specialist, Holiday Market, 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!

 

EGGPLANT HOAGIE

EGGPLANT HOAGIE

By Marge the Cook, Holiday Market, Palo Cedro, CA

 

Ingredients

1 small Eggplant, halved and sliced

1 TBSP Olive Oil

1 Cup Plain Yogurt

3 TBSP Dulcet Madras Curry Mustard

2 La Brea Sandwich Rolls

1 small Tomato, sliced

1 Cup Feta Cheese, crumbled

1 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: Cabernet Wine | Jessie Lord Lemon Meringue Pie

 

PORK CHOPS WITH CORN SALSA

PORK CHOPS WITH CORN SALSA | Serves 6

Recipe by Marge the Cook, Holiday Market, Palo Cedro, CA

6 Sterling Silver Premium® Boneless Pork Loin Chops

2 TBSP Chili Powder

1 TBSP Olive Oil

1 can Whole Kernel Corn, drained

1 small can sliced Black Olives, drained

3 Roma Tomatoes, chopped

1 medium Onion, chopped

1 can Black Beans, undrained

2 TBSP 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

 

CUCUMBER AND SHRIMP APPETIZERS

CUCUMBER AND SHRIMP APPETIZERS | Serves a Bunch

Recipe by Marge the Cook, Holiday Market, 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!

 

SALTIMBOCCA CHICKEN

SALTIMBOCCA CHICKEN | Serves 4

Recipe by Marge the Cook, Holiday Market, Palo Cedro, CA

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 TBSP Shallots, minced

1/2 cup Dry White Wine

2/3 cup Reduced-Sodium Chicken Broth

Juice of 1 Lemon

2 tsp fresh Sage Leaves, minced

4 TBSP Butter

 

Slit 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. Sauté 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. Sauté 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 ½ about 3 min. Finish sauce with butter and sage.

 

JUDY'S PEPPER-HONEY CEDAR PLANK SALMON

JUDY'S PEPPER-HONEY CEDAR PLANK SALMON | Serves 6

Recipe by Judy Daly, Holiday Market, Auburn, CA

2 (12 inch) untreated cedar planks

1/4 cup pineapple juice

1/3 cup soy sauce

1/4 cup brown sugar

1/2 tsp cayenne pepper

1/4 tsp garlic powder

2 TBSP white vinegar

Splash of Knob Creek Bourbon

2 TBSP lemon juice

1 TBSP olive oil

3/4 cup Maisie Jane's Honey

1 tsp black pepper

1/2 tsp paprika

6 oz. skinless, boneless pacific fresh salmon fillets

1 pinch salt and pepper


Soak the cedar planks in warm water for 1-2 hours. Add a splash of Knob Creek Bourbon to water if desired. Bring the pineapple juice, soy sauce, vinegar, lemon juice, olive oil, and Maisie Jane's honey to a simmer in a saucepan over medium-high heat. Reduce the heat to medium-low, and stir in the sugar, 1 teaspoon black pepper, cayenne pepper, until the sauce has reduced to a slightly runny syrup, 10-15 minutes. Set aside. Preheat grill to medium heat. Place planks on the grate. They are ready to cook on when they start to smoke and crackle a little. Season the Salmon with salt and pepper. Place the fillets onto the smoking cedar planks, close lid and cook about 10 minutes. Spoon a small amount of sauce over the salmon and continue to cook until fish turns opaque in the center, about 5-8 more minutes. Serve with remaining sauce for dipping. Enjoy!

 

SHEPHERD'S PIE

Shepherd's Pie

Recipe by Marge the Cook, Holiday Market, Palo Cedro, CA

1 Package Holiday Meatloaf

1 Package Frozen Peas & Carrots

1 Package Brown Gravy Mix

1 Carton Reser's Mashed Potatoes

Pepper to taste

 

In a large skillet, brown meatloaf. Place in a casserole dish. Prepare gravy mix with 1/2 cup of water. Layer vegetables over hamburger. Pour gravy over vegetables and put mashed potatoes over the top. Season to taste. Bake at 350 degrees for about 30-45 minutes.

 

PEPPER LOVERS' FILET

PEPPER LOVERS' FILET

Recipe by Marge the Cook, Holiday Market, Palo Cedro

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

• 1 tsp Thyme, minced

• Coarse Salt & Pepper or Montreal Steak Seasoning

• 3 tsp Olive Oil, divided

• Red Wine Reduction Sauce:

- 1 Cup Syrah or other dry wine

- 2 TBSP Shallots, minced

- 2 1/2 TBSP Unsalted Butter

 

Directions:

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; saute 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.

 

SUMMER STUFFED SEA SHELLS

SUMMER STUFFED SEA SHELLS

Recipe by Dawn Lawrence, Holiday Market, 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

FISH TACOS WITH LIME-CILANTRO CREMA

Recipe by Becky Weigel, Holiday Market, 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

DONNA'S TUNA MACARONI SALAD

Recipe by Donna, Holiday Market, 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.