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Enjoy the following recipes using our fresh products. Bon Appetit!
In a medium bowl, mix together the cream cheese, mayonnaise and Italian dressing mix. Refrigerate for at least 6 hours, or preferably overnight.
Spread the cream cheese blend onto slices of French bread. Top with a cucumber slice, and sprinkle with dill. You can make as many or few as you like. the cream cheese mixture keeps for about a week in the refrigerator so you can make them over and over again!
Combine the sugar, salt, and 1/2 cup water in a 2-quart saucepan over medium heat. Bring to a boil and make sure the sugar has dissolved; add the juniper berries. Reduce the heat to medium-low and simmer for 2 minutes. Remove from the heat and let the syrup cool completely. Strain through a fine strainer into a 1-quart liquid measuring cup, and discard the solids in the strainer.
Puree the grapes in batches in a blender. Measure out 2 cups of puree (save any extra for another use) and combine it with the syrup.
Distribute the diced cucumber among ten 1/3-cup pop molds. Add the fruit mixture to each mold, leaving about 1/4 inch at the top to allow for expansion. Stir gently with a Popsicle stick to distribute the diced cucumber. Freeze until partially frozen, about 1 hour. Insert sticks and freeze again until the pops are fully set, 4 to 6 hours more.
To unmold, dip the mold in a deep pan of hot water until the pops pull out easily, 30 to 40 seconds, or let sit at room temperature for 5 to 10 minutes. Unmold and store the pops in individual resealable plastic bags; they’re best eaten within 3 weeks.
On each cocktail pick, thread 1 olive, 1 tomato and 1 half-slice cucumber. Serve kabobs with dip.
On 2 salad plates, arrange tomato slices in a circle, slightly overlapping. Top with cucumber. Sprinkle salt over tomatoes and cucumber.
In small bowl, mix basil, lemon peel and sugar; sprinkle over salads. Drizzle with vinegar. Let stand 5 minutes before serving.
Using a peeler, create stripes on the outside of the cucumber by peeling along length of cucumber, leaving every other section intact. Cut off ends of cucumber and slice into 1-inch rounds.
sing a melon baller, scoop out the seeds and inner flesh from the top 2/3’s of each cucumber slice. Do not scoop all of the way through. Set aside.
In a bowl, combine equal parts cream cheese and sour cream. Mix in salmon, shallots, lemon juice, salt and pepper, combining thoroughly.
Transfer the mixture to a pastry bag with a star 8 tip. Pipe the filling generously into each cucumber section.
Toss the very thinly sliced cucumbers and chopped tomatoes into a bowl.
Whisk together the vinegar, olive oil, sugar and salt and pour over cucumbers.
Toss until coated. Sprinkle with chives and toss some more.
You can eat this right away, or refrigerate for an hour or two to allow the flavors to develop.