| Bread Salad | Chocolate-Tofu
Fondue | Dave's Dakota Delight | Fruity
Bread Pudding | Gorgonzola Delight | Greek
Chicken | Mexican Moufalatta | Muffuletta | Nine
Grain Cheese & Broccoli Quiche | Portabella
Burgers | Salmon Cake Menu | Simple
Graden Goodness | Simple Spaghetti with Homemade
Meatballs | Southwestern Brunch Casserole | Stuffed
Tomatoes Menu | Thai-the-Knot Chicken Peanut
Challah Bread | Turkey Curry Crunch |
Bread Salad
Bread: Sour Dough of choice
1 loaf Sour Dough, calamata olives
olive oil, mozzarella cheese
salt & pepper, vine ripe tomatoes
1-3 cloves garlic, med. bunch mixed greens
5-10 leaves basil, large bunch fresh spinach, chopped
walnuts or pinenuts, chopped
balsamic vinegar
Cut bread into 1” cubes. Saute’ with salt & pepper, olive oil,
garlic, basil, and nuts. Add to bowl of spinach and greens. Toss and top with
tomatoes, olives, cheese. Garnish with pepper & basil. Drizzle with olive
oil and balsamic vinegar to taste.
Contributed by: Melissa Whitman
Chocolate-Tofu Fondue
Bread: Challah, Cinn. Raisin, and any fruit, nut or plain bread
3-4 oz. chocolate of choice
12 pkg. silken tofu (soft style)
vanilla, orange or almond extract (optional)
fruit (apples, pears, orange sections, cherries, bananas, etc.)
Melt chocolate in double boiler. Blend tofu in food processor.
Add chocolate, blend together and return to double boiler to ensure
it is smooth. Optional: add a few drops of extract. Wash and slice
fruit, cube bread, and skewer and dip into fondue.
Contributed by: C. Curtis
Dave’s Dakota Delight
Bread: Dakota
1-2 slices Dakota Bread
3 T. hummus spread (or baba ganouch)
cheddar cheese, shredded
horseradish mustard
Toast Dakota and spread with hummus. Dab horseradish over hummus
and sprinkle with cheddar cheese. Broil until cheese melts and
enjoy!
Fruity Bread Pud’n
Bread: Great White or Honey Whole Wheat
3 c. bread, cubed 1/4 t. salt, 2 T. butter
1/2 c. raisins, 1/4 t. nutmeg, 2 c. milk
1/2 c. brown sugar, 3 eggs, strawberry jam
1 t. vanilla
Allow bread to become slightly dry. Cut into 1/2” cubes and place in
2 quart baking dish. Scald milk; stir in raisins, sugar, butter, vanilla, salt
and nutmeg. Beat eggs and gradually blend into milk mixture. Pour over bread.
Bake in preheated oven at 350 degrees for 25-30 minutes. Serve warm, topped
with strawberry jam.
Gorgonzola Delight
Bread: Honey Whole Wheat
2 slices Honey Whole Wheat, 2 slices ripe tomato
2 T. mayonnaise, 1-2 T. crumbled gorgonzola cheese
2-3 slices of crisp cooked bacon, 8-10 leaves fresh basil
2 leaves lettuces
Toast the bread and apply mayo. Assemble the sandwich in the order
listed above. Mmmmmm…!
Contributed by: Catherine O’Keefe
Greek Chicken, Mediterranean Green Beans
and Grilled Mediterranean Olive Bread
Bread: Mediterranean Olive Bread
Serves: 4
4 boneless, skinless chicken breasts
1/2 c. lemon juice
1/2 c. olive oil
1 T. oregano
1 lb. fresh green beans
1 lb. tomatoes, chopped
3 T. lemon juice
2 t. ground cinnamon
1 loaf Mediterranean Olive Bread, sliced
2 T. olive oil
Combine 1/2 c. lemon juice, 1/2 c. olive oil & 1 T. oregano in zip-lock
bag, add the chicken and shake gently to mix. Refrigerate overnight. Heat the
grill and remove the chicken from fridge. Steam the green beans until crisp-tender.
Combine the beans, tomatoes and 3 T. lemon juice in a large skillet over medium
heat. Cover and cook for 10 minutes; add the cinnamon, cover and simmer on
low until tender. Grill the chicken about 5 minutes each side until done through.
Brush bread with olive oil and grill along with chicken until toasty.
Mexican Moufalatta
Bread: Dakota Contributed by: Pam O’Neal
1 boneless, skinless chicken breast*
1 lb. cream cheese
2-4 chipotle chiles in adobo sauce
1/4 c. water
3 tomatoes, chopped
1 med. sweet onion, minced
Grill, cool and shred the chicken breast. Beat the cream cheese, chiles
and
water together. Combine the ingredients, tomatoes through chiles. Cut loaf
in half horizontally about 1” from bottom; hollow out top half. Spread
a thick layer of cream cheese mixture on bottom half, layer with chicken, and
top with salsa. Brush inside of top half with olive oil and press down on top
of other half to
compress the sandwich a bit. Slice into individual servings and enjoy!
* (For meatless version, substitute 1-2 avocados for grilled
chicken.)
Muffuletta
Bread: Honey Whole Wheat, Great White, or other round
1 large round bread (about 9” diameter),
2 T. balsamic vinegar
8 oz. sliced provolone, divided 2 jars (6.5 oz.) artichoke hearts
1/4 lb. sliced roast beef, divided 1 (7 oz.) jar roasted red peppers
1/4 lb. salami, 1/2 med. red onion, sliced
6 leaves lettuce, cut in 1/2 2 large tomatoes, sliced
1/4 c. each of chopped olives, 3/4 c. prepared pesto
1/2 c. sun-dried tomatoes packed in oil, drained and chopped
Slice off top third of bread and hollow out both parts to 3/4” thickness.
Combine artichokes & olives in small bowl. Combine pesto, sun-dried
tomatoes & vinegar in small bowl. Spread pesto mixture in lid
and in bottom of loaf. Layer bottom of loaf with 1/2 roast beef,
1/2 provolone, remaining roast beef, peppers, salami, remaining
provolone, onion, lettuce and tomato slices. Spoon artichoke mixture
on top. Cover with bread lid, pressing down firmly, wrap with plastic
wrap and refrigerate overnight.
Cheese & Broccoli Quiche
Bread: Nine Grain
5 slices 9 Grain Bread, 2 c. milk
1 c. grated swiss cheese, salt & pepper to taste
4 eggs
1 c. small broccoli florets lightly cooked (2 minutes in microwave)
Line the bottom and sides of 8”x8” pyrex dish with
bread slices, cut to fit. Layer cheese and broccoli on bread. Combine
eggs, milk, salt and pepper and pour over cheese. Bake in 350 degree
oven for 30-35 minutes or until set. Let sit about 10 minutes.
Serve with green salad. Contributed by: Monica Powell
Portabella Burgers
Bread: Honey Wheat Buns
4 portabella mushroom caps (about 5” wide)
2/3 c. canned, peeled, roasted red pepper, coarsely chopped
1—2 c. watercress leaves, rinsed and drained
1/4 lb. thin-sliced swiss cheese, 4 Sandwich Buns
salt & pepper to taste, 1—2 T. olive oil
Rinse mushrooms, rub lightly with oil and grill “gill” side
down covered. Cook until juices start to drip, about 5 min. Turn
over and grill another 5—7 min. Lay equal portions of red
peppers in each cap, cover with cheese, and cook till cheese melts.
Toast buns, set mushroom cap on each bun, season with salt & pepper,
add mound of lettuce and serve.
Salmon Cakes & Garden Green Salad
Bread: Honey Whole Wheat
3/4 tsp. salt
juice of 1 lemon
2 large eggs
2 tsp. water
1/2 c. olive oil
(+ 1 tsp. oil)
Brush bread slices with 3 tbsp. oil & bake at 200 degrees until
dry & crisp. Grind 1 slice into crumbs with food processor, & cut remaining
slices into croutons for salad. For the salmon cakes, combine ingredients salmon
thru lemon juice (reserving some bread crumbs). Make into 4 patties, & freeze
for 10 min. on parchment paper. Mix eggs, water, & 1 tbsp. oil. Dip patties
into egg mixture, dredge through bread crumbs. Fry patties in 1/2 c. oil, drain
on paper towel. Assemble salad & dress with oil and balsamic vinegar.
Top salad with croutons, & serve with salmon cakes. Serves 4.
Salmon cakes:
1 lb. salmon (chopped )
4 slices Honey Wheat
2 tbsp. mayonnaise
1/4 c. grated onion
2 tbsp. chopped cilantro
Salad:
5 handfuls salad greens
1 tsp. dried dill
1/2 tsp. garlic powder
1 1/2 tbsp. balsamic vinegar
3 tbsp. olive oil
Contributed by: Robert Knickrehm
Simple Garden Goodness
Bread: Spinach Feta
1-2 slices of Spinach Feta
1 T. spicy mustard
2 Roma Tomatoes, thinly sliced
3 leaves spinach
1/2 bell pepper, diced
Mozzarella cheese, grated
Lightly toast bread and spread with mustard. Layer on tomato slices,
spinach and bell pepper. Cover with cheese and broil till cheese
melts. Yum!
Simple Spaghetti with Meatballs + Fresh
Green Salad with Croutons
Bread: Tomato Basil Mozzarella
2 thick slices of bread, torn into pieces
1/2 c. buttermilk (to moisten bread)
1 lb. lean ground natural beef
1/4 c. freshly grated Parmesan cheese
2 eggs
2 tbsp. minced parsley
2 garlic cloves, finely minced
1/4 c. onion, finely chopped
1/4 tsp. oregano
Salad: Favorite lettuce & salad greens
3 c. Tomato Basil Mozzarella, cubed
2 garlic cloves, pressed
2 tbsp. minced fresh herbs
1/2 tsp. salt
Soak torn bread in buttermilk. Mix ingredients beef thru oregano,
with salt and pepper to taste. Add soaked bread & combine with
hands. Shape into 1” balls. Brown meatballs in a large skillet
with 2 tbsp. olive oil. Place in large casserole dish with homemade
Italian tomato sauce, or jazzed up store-bought sauce. Cover & bake
for 30-35 mins. Boil up your favorite spaghetti noodles for 4-6
servings. Combine cubed bread with 3 tbsp. olive oil and lightly
brown in a skillet. Remove from heat, toss with herbs. Toast on
baking sheet in oven, stirring often. Serve noodles to each plate
and ladle meatballs and sauce on top. Toss a fresh green salad
with favorite dressing, top with croutons, & serve alongside
spaghetti with extra bread slices. Serves 4-6.
Contributed by: Anathea Moles
Southwestern Brunch Casserole
Bread: Jalapeno Cornbread
6 eggs, 4 slices cornbread, cubed
1 lb. sausage, 3 T. Sour cream
1 c. salsa, 1/2 lb. Sliced mushrooms
1 onion, chopped 12 oz. Each of shredded cheddar & mozzarella
Arrange bread in bottom of 13”x9” greased pan. Brown
sausage, mushrooms, onion and set aside. Beat together eggs & sour
cream, and pour over other ingredients in pan. Bake at 400 degrees
till eggs set, (4-7 min.). Remove from oven and spoon salsa over
top. Crumble sausage mixture over salsa. Sprinkle cheeses over
top and return to oven, broiling till cheeses melt.
Stuffed Tomatoes
Bread: Favorite Savory Bread (One of our savory sourdoughs works
great in this recipe)
6 roma tomatoes, 1 1/2 c. Oregon Herb, cubed
3/8 c. olive oil, 3/4 c. grated parmesan
12 cloves garlic, minced
3/8 c. fresh basil, chopped
Preheat oven to 350 degrees. Cut tomatoes in half, empty, arrange
cut side up on baking sheet. Saute garlic 2-3 minutes. Add basil
and bread cubes. Remove from heat and stir in parmesan. Bake for
30 minutes.
Contributed by: Jennifer Given-Helms
Macie’s “thai-the-knot” Peanut
Chicken Challah Bread
Bread: Challah
1 loaf Challah bread
3 boneless chicken breasts 2 tsp. fresh grated ginger
1 1/2 c. crunchy natural peanut butter, 1/4 tsp. white pepper
2 tbsp. Agave nectar (natural sweetener), 1 tsp. powdered cayenne pepper
1 tsp. each red & rice wine vinegars, 3/4 c. each provolone & mozzarella
cheeses
1 tsp. toasted sesame oil, 1/2 c. each grated carrot and zucchini
2 tbsp. fresh crushed garlic, 1 c. mung (or other tasty) bean sprouts
1 tsp. grated lemon rind Chopped scallions for garnish
Grill 3 boneless chicken breasts glazed with a bit of butter,
garlic salt, & lemon pepper. Chop, set aside. Combine ingredients
peanut butter through peppers to make the sauce. Gently open sections
of challah & drizzle sauce over. Place chicken over top and
in grooves of loaf. Sprinkle with cheese, and bake at 350 about
7 min. or until bubbly. Let cool a bit before sprinkling with grated
veggies, sprouts, and scallions. Serves 8.
Contributed by: Macie Doane
Turkey Curry Crunch Sandwich
Bread: Honey Whole Wheat
2 slices honey whole wheat smoked turkey
Spinach leaves sliced cucumber
1 T. mayonnaise sliced red onion
1/2 t. curry powder
Blend curry into mayo and spread on both slices of bread. Layer
rest of ingredients and enjoy!
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