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!

 

CHICKEN ALFREDO

CHICKEN ALFREDO

By Samantha Brodie #60, Holiday Market, 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!

 

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!

 

EGGPLANT HOAGIE

EGGPLANT HOAGIE | Serves 2

Recipe by Marge the Cook, Holiday Market, 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

 

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.

 

MOM'S DAY CREPES-LICIOUS

MOM'S DAY CREPES-LICIOUS

Recipe by Dawn Lawrence, Holiday Market, 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

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.