Mother's Day 2024

Italian Salad

• 5 Slices Boar’s Head Hard Salami
• 5 Slices Boar’s Head Smoked Gouda
• 1/4 Cup Boar’s Head Deli Dressing
• 80 Acres Queen City Blend
• About 15 80 Acres Tomatoes
• 10 leaves 80 Acres Basil

Thinly slice salami and Gouda, place on top of Queen City blend in a bowl. Slice tomatoes in half, tear or chop basil, combine both with deli dressing in a bowl. Then add as dressing. Consume with chickpeas below immediately.

For ‘croutons’:

• 15 oz can Chickpeas
• 1 t Garlic Powder
• 1 t Italian Seasoning
• 1 t Salt
• 1T Olive Oil

Strain and dry chickpeas. Add them to a bowl with garlic, Italian seasoning, salt, and oil. Air fry for about 7 minutes or bake for about 15 at 375. Exterior should be crispy.

Chicken Sandwich

• 3 large Chicken Breast, split into cutlets
• 6 slices of Boar’s Head Switzerland Swiss 
• Boar’s Head Kosher Dill Pickles (and juice) 
• Boar’s Head Garlic Aioli Slider buns of choice

In a zip tight bag, combine 1 cup pickle juice and 1 cup of water. Add chicken, seal and place in refrigerator overnight. Strain juice off and grill with your favorite seasoning (or just salt and pepper) the next day. Cook to 165+, top with cheese while chicken is hot. Toast buns in a pan using garlic aioli as butter. Place chicken, cheese, and a pickle slice on bun. Consume immediately.

Optional tomatoes and lettuce.

Wasabi Crusted Salmon

• 1lb Salmon
• 2 oz Wasabi Flavored Peas
• 1/2 cup Olive Oil Mayonnaise
• Simple Truth Mushroom Umami Herb Seasoning

Place wasabi peas in a food processor and pulse until almost a dust. Combine with mayonnaise. Season salmon with umami seasoning. Place salmon on a baking sheet lined with parchment. Top salmon with mixture, flesh side up. Bake for about 20 minutes on 350 degrees or until flesh begins to firm. If white protein is coming out of the salmon remove from oven immediately.

Serve with rice and vegetables of your choice.

King of all Avocado Toast

• 1lb King Crab Legs
• 4 ea Avocado
• 4 ea Lemon
• 2-3 oz Red Pepper Gourmet Butter
• 1 loaf Everything French Bread
• Mixed Greens

Remove crab meat from shells using kitchen shears. Slow poach meat in red pepper butter on low. Combine flesh from avocados with juice of 2 lemons and 1t of salt and pepper each. Cut French bread into 1 1/2” portions and toast in a pan with butter on both sides. Place avocado mixture on toasted bread, crab on top of that. Serve with mixed greens tossed with lemon.

Serve with Prosecco.

Polynesian Cordon Bleu

• 4 Chicken Breast
• 4oz Diced Ham
• 4 oz finely diced Pineapple
• 4 oz Swiss Cheese,
• Private Selection Parmesan Bread Crumbs
• Chick-fil-A Polynesian Sauce

Butterfly Chicken Breast, have your butcher do it if you aren’t comfortable. Shred Swiss cheese. Combine ham, cheese, and pineapple in a bowl. Divide filling evenly into chicken. Tie with butcher twine or skewer chicken with bamboo or toothpicks to seal shut. Bread directly with breadcrumbs and place on parchment lined baking sheet, or to go the extra mile coat in corn starch, eggs, then breadcrumbs. Bake at 350 for about 30 minutes or until internal temperature hits 170. Use Polynesian Sauce as a drizzle or dipping sauce.

Avocado Toast

• 1 cup Shredded Stockinghall Cheddar
• 1 T Mayonnaise
• 2 English Muffins
• 1 Avocado
• 1/2 Lemon
• Everything Bagel Seasoning
• Optional, fully cooked shrimp. 26-30 were used in segment.

Combine Mayo and Cheddar, place on split English muffins on a baking sheet and bake for about 10-12 minutes at 350 or until cheese begins to turn golden brown. While baking combing avocado and lemon in a bowl. Place mixture on top of English muffins when they come out of the oven. Place shrimp on top if you are using them and top with Everything Bagel Seasoning. Consume immediately.

Oven Baked S’mores

• 1 Large Marshmallow
• 1 Reese’s Cup
• 2 Graham Crackers
• 1 Piece Fully Cooked Bacon

Place graham crackers and one marshmallow on one side of graham crackers on a baking tray and place in oven at 350 for about 10-12 minutes or until marshmallow browns to your liking. You can multiply this recipe as many times as you’d like. Have cooked bacon set aside and Reese’s cups out of wrapper to build s’more. Place Reese’s cup on empty Graham Cracker, bacon in the middle. Let sit for 2 minutes before consuming.

On the Go Hors d’oeuvre

• 1/2 cup Stockinghall Cheddar, finely shredded
• 1/2 cup Whipped Cream Cheese
• 1/4 Cup Simple Truth Prosecco
• Honeycrisp Apple
• Club Cracker
• Optional Honey and Fig Jam

In a gallon zip lock bag combine cheddar, cream cheese, and Prosecco. Seal and use your hands to combine. Cut corner when ready to pipe. Each cracker gets a thin slice of apple, about 1 1/2t cheese mixture and 1/8t fig jam.

New Eggs Benedict

• 4 egg yolks, 2 whole eggs
• 8 oz butter
• 2 oz Red Wine Vinegar (reduced by half)
• Lemon wedge
• Sand pepper to taste
• Sourdough English muffins
• Asparagus
• Prosciutto thinly sliced
• Smoked paprika
• Eggs

Wrap 4 bundles of 3 asparagus and 1 piece of prosciutto, bake at 400 for 12 min. Set aside. Toast 1 English muffin and place toasted side up on plate then asparagus on top. Reduce vinegar by half in a pan. Add 8 oz butter and warm until it starts to bubble. In a food processor or blender on high slowly pour in butter over 4 egg yolks. When combined squeeze lemon and sprinkle in salt and pepper. Pour over 2 eggs to order, asparagus as English muffin. (poached would be traditional)

Snickerdoodle Iced Coffee

• 8 Simple Truth Cold Brew
• 1/4 cup Simple Truth Snickerdoodle coconut milk ‘ice cream’
• Whipped cream
• Shaved Chocolate

Combine snickerdoodle ice cream with coffee in a blender, strain and pour over ice. Place whipped cream on top and shave chocolate using a microplane.

Quiche Cups in a Croissant Crust

• 4 large Eggs
• 1 Cup Sour Cream
• 1 tube Croissants (or crescent rolls)
• 1/4 Cup Sundried Tomatoes, roughly chopped
• 1/2 cup Feta Cheese
• 1 Cup Baby Bella Mushrooms
• 2 T Butter
• Spring Mix
• Lemon
• Rosemary

Roughly chop mushrooms and cook in a pan with 1 sprig rosemary and 1 T butter. In a bowl combine eggs and sour cream with a whisk, add in tomatoes, 1/3 cup feta, and sautéed mushrooms. Using a muffin pan spread cold butter in 8 holes where you will be placing your croissants. Remove croissants from packaging, tear off corner and replace to create a rectangle, then place in muffin cups. Pour in 1/4 cup of quiche mixture into croissants. Bake at 375 for 20 minutes, or until no ‘jiggle’ left in the middle of the quiche. Let sit for 3 minutes before consuming. Squeeze lemon wedge over spring mix and serve with quiche.