Roasted Vegetables Roast vegetables in the oven as usual, but for the asparagas shown above toss with a little olive oil and roast for 20 minutes. Pour any of our dressings over the roasted vegetables. Dip or Spread ¼ to ½ cup of any of our salad dressings 1 8oz. block of Cream Cheese
Blend in a food processor and serve with your favorite cracker or chip
Tortellini with Garden Vegetables 1 lb. bag of frozen tortellini 1 lb. fresh vegetable in season, I like fresh string beans 2 tablespoons of any of our salad dressing
Boil tortellini as directed in the last minute add vegetable to boiling water to blanch. Drain and stir in the salad dressing. I like Jackson’s Way for this recipe, buy you can use your favorite.
Baked Chicken 6 boneless skinless chicken breasts 1 bottle of any of our salad dressing
Pour salad dressing into a large, resealable plastic bag. Add chicken breasts, seal bag and shake to coat. Place in refrigerator for at least 1 hour or overnight (the longer you marinate, the more taste the chicken will absorb).
Preheat oven to 350 degrees. Remove chicken from bag, discarding remaining marinade. Place chicken in a lightly greased 9x13 inch baking dish and bake at 350 degrees F for 1 hour, or until chicken is cooked through and juices run clear. Note: Turn chicken occasionally while baking.
Blazing Star Foods LLC 2453 Belvidere Rd. Phillipsburg, NJ 08865
Robin Stokes 908-783-0337 firstname.lastname@example.org