Recipe of the week: Grilled Tomato Baguette
1 french baguette
2/3 cup olive oil
8 chopped garlic cloves
1/2 cup chopped fresh basil
1/2 tbsp chopped thyme
1/2 tbsp chopped tarragon
1/2 tbsp chopped rosemary
3/4 cup fresh goat cheese
4 large tomatoes, thinly sliced
2 cups coarsely chopped pitted
Kalamata olives or capers
Prepare medium heat barbecue. Cut
baguette in half and then lengthwise
(4 pieces). Combine oil, garlic, and
herbs in small bowl and brush all cut
sides of bread with half of oil mixture.
Grill bread, cut sides down, until
lightly toasted, about 1 minute.
Remove from grill. Quickly spread
cut sides of toast with goat cheese.
Top with tomatoes and olives,
dividing equally. Drizzle remaining oil
mixture on top. Return open-face
sandwiches to grill. Cook until bottom
sides are toasted, cheese melts, and
tomatoes begin to soften, about 3
|Happy 4th of July!! RED, WHITE, and BLUEBERRIES!
source: Hip Hip Hooray
Red, White & Blue Salsa! Great on top of grilled chicken or fish. It is a great salsa for just about everything – and filled with goodness!
Blueberry, Strawberry & Jicama Salsa
Yield: About 3 cups salsa Prep Time: 5 minutes Total Time: 5 minutes
A fresh and fruity salsa with a nice crunch! Perfect for the
4th of July…or any summer day!
1 cup fresh blueberries
1 cup diced strawberries
1 cup diced jicama
1/3 cup chopped cilantro
1/4 cup finely chopped red onion
2 tablespoons finely chopped jalapeno pepper, stemmed and seeded
Juice of 1 large lime
Salt, to taste
Tortilla chips, for serving
1. In a medium bowl, combine blueberries, strawberries, jicama, cilantro, red onion, jalapeno, and lime juice. Stir until well combined. Season with salt, to taste. Serve with tortilla chips at room temperature or chilled.
Note-this salsa is best eaten the day it is made. Enjoy!
Please visit our website for our full catering menu:
Recipe: – Patriotic Salad with Quinoa and Berries
This salad is not only beautiful – it’s fresh and delicious too. The
color of the sweet summer berries, and the quinoa adds protein and a
hearty nutty bite.
5 ounces salad greens (I used arugula)
3 cups cooked, cooled quinoa
1.5 cups blueberries
1.5 cups raspberries
Sliced watermelon cut into stars with a cookie cutter (optional)
favorite salad dressing, served on the side
On the bottom of a medium trifle dish or clear salad bowl, arrange one third of the greens. Top with half the quinoa, all but 1/4 cup blueberries, the remaining quinoa, another third greens, all but 1/4 cup raspberries, and top with the remaining greens. Arrange the remaining 1/2 cup berries over the top. If using watermelon stars, tuck into the sides and arrange on top of the salad. Make this salad up to 5 hours in advance, cover with plastic wrap, and refrigerate. Serve dressing on the side.
Let Janssen’s meat department be your BBQ headquarters! We have
everything you need to make your backyard event special including
rubs, marinades, sauces and grilling planks!
Looking for something different for the 4th. Here is a super easy and excellent recipe for your holiday picnic table because it doesn’t have the heaviness of the mayo! You can change it up to fit your own taste too. I would add cucumbers and some grilled veggies such as peppers or zucchini. If you don’t want to make the dressing, I recommend getting Girard’s White Balsamic or Greek Feta Dressing. Both are available in Janssen’s. You can’t go wrong with this one no matter what you add. Sure to be hit with everyone and just may become your new “Go to Pasta”!
We will be featuring this all week of the 4th in our Chef case. Stop by and have a taste.
Mediterranean pasta Salad: Courtesy of Papouli’s Greek Grill