The Secret of the Flavor is the Freshness
Tri-Color Pasta Salad
Make a day ahead of time and chill overnight for an easy side dish or party favorite.
Ingredients
3 C Tri-Color Rotini Pasta
1/2 C Bonjour Dressing
1/2 C Apple Cider Vinegar
1/2 C Turkey or Beef Pepperoni Slices
2 Celery Stalks
1/2 C Cherry or Grape Tomatoes
1 Stalk Garden Onion
1/2 C Black Olives, Pitted
1 C Feta Cheese, Crumbled
Salt and pepper to taste
Directions
1. Add 8 cups of water and 1/2 T. salt to 6 quart stock pot. Bring to full boil. Add pasta and cook
for 9 – 11 minutes, stirring occasionally. Drain pasta in large colander.
2. In medium mixing bowl, add Bonjour Dressing and apple cider vinegar. Wisk, and set aside.
3. Quarter the pepperoni slices.
4. Wash celery, tomatoes, and onion. Drain black olives, Dice celery, olives, and tomatoes.
5. Combine all ingredients in large mixing bowl and refrigerate.
Serves 8.
Seafood Bisque
A warm, savory and easy dinner!
Ingredients
1 C Bonjour 1950’s Recipe Dressing or Sugar Free Dressing
3 C Half & Half or Fat Free Half & Half
1 C Shrimp, Small Count - Cooked, Cleaned, and Deveined or Seafood or your choice
2 T Butter
2 T Sherry
1 tsp Chives
Salt and pepper to taste
Directions
1. Mix all ingredients in medium saucepan and heat until hot. Stir frequently.
2. Top with chives.
3. Serve in small individual size bread bowls, hollowed out, or in soup bowls and top with oyster crackers.
Serves 4.
Grilled Salmon glazed with Bonjour Dressing
Directions
1. Coat top of salmon with Bonjour Dressing and skin side with olive oil. Place in refrigerator skin side down for at least an hour
2. Heat grill or oven to 425º.
3. Place skin side down on hot grill.
4. Add a little more Bonjour Dressing on top of Salmon and even out with a spatula.
5. Leave cooking skin side down 3-4 minutes (your preference may vary depending on how well you want fish cooked)
6. Flip over and sear for a minute.
Easy Avocado Snack
Enjoy this quick snack with easy clean-up!
Ingredients
1 Ripe Avocado
1 T Bonjour Dressing
1 Spoon
Directions
1. Cut avocado in half. Leave pit in other half of avocado and store in sandwich bag in the refrigerator (this preserves the freshness of the fruit).
2. Pour Bonjour Dressing in the pitted avocado half.
3. Use spoon to eat!
Serves 1.
Waldorf Chicken Salad
Ingredients
2 Chicken Breasts (With Bone)
1/4 C Pecans, Shelled and Chopped
1 Stalk Celery
1/2 Red Delicious Apple
1/4 C Dried Cranberries
2 T Bonjour Dressing
2 T Mayonnaise
Lettuce Leaves
Directions
1. Place chicken in a baking dish. Drizzle with olive oil and lightly season with salt and pepper. Bake in oven for 30 minutes at 350 degrees.
2. While chicken is cooking, lightly toast the pecans in the oven for 10 minutes. Remove from oven to cool.
3. Dice the celery and apple.
4. In a medium bowl, combine cranberries, celery, apple and pecans.
5. Remove chicken from oven and cover for 10 minutes to allow the juices to settle in the chicken. Remove meat from bone and chop the meat into bite sized pieces.
6. Add chicken, Bonjour Dressing and mayonnaise into bowl and stir well. If desired, more mayonnaise may be added to taste.
3. Serve the chicken salad on lettuce-lined plates.
Serves 4.
Mom's Summer Salad
Enjoy this dish as a main meal or side dish year round – use fresh or canned fruits!
Ingredients
1 Head of Romaine Lettuce
4 oz. Shelled Pecans, Halved
8 oz. Fresh or Canned Mandarin Oranges, Drained
8 oz. Fresh or Frozen Strawberries or Raspberries, Thawed and Drained
4 oz. Fresh Blue Cheese, Block
Optional: Grilled Chicken Strips
Directions
1. Wash and drain lettuce. Break or cut into bite size pieces.
2. Heat oven to 350 degrees. Place pecans into baking dish, uncovered, and bake for 10 – 12 mins. until lightly
toasted. Remove from oven and cool before placing on salad.
3. Place drained lettuce in serving bowl and add fruit on top. Gently toss.
4. Remove outer casing on blue cheese and crumble over greens.
5. Add cooled pecans to salad.
6. Top with 4 – 6 oz. of Bonjour Dressing! And enjoy.
Rafael's Patacones (Fried Green Plantains)
A popular Columbian side dish or appetizer.
Ingredients
2 Large Green Plantains
1/4 C. Vegetable Oil
Dash of Salt
Directions
1. Peel the plantains and cut cross-wise into ½” slices.
2. Heat skillet on medium heat. When skillet is hot, add vegetable oil and place plantain slices
in hot oil in a single layer. (Hot pan/cold oil prevents sticking and offers easier pan
cleaning).
3. Fry for 3 – 4 minutes per side.
4. Carefully remove slices from skillet with a slotted spoon. Place on paper towels to absorb
excess oil.
5. While slices are cooling for 3 minutes, prepare a surface with plastic wrap. Place a single
layer of slices on plastic wrap and cover with another sheet of plastic wrap. Press plantains
with a flat pot cover or plate to flatten them to ¼” thick. Do this in stages until all slices are
pressed.
6. Dip each slice in salted water. Using tongs, add them back into the hot oil in a single layer
and fry for an additional 3 minutes on each side. (Be careful of oil splattering from the
added water).
7. Remove the Patacones from the skillet with a slotted spoon and place on paper towels to
absorb excess oil. Sprinkle with salt to taste. Transfer to serving plate. Serve hot and dip in Bonjour Dressing!
Charlie's Cole Slaw
Add a little ZEST to your cole slaw
Ingredients
16 oz. Shredded Cabbage
1/2 C. Mayonnaise
2 Tbsp. Bonjour Dressing
1 Tbsp. Red Wine Vinegar
1-2 Tbsp. Milk
Directions
1. Wash and drain cabbage. Shred or chop cabbage to your taste preference.
2. In large mixing bowl, mix mayonnaise, Bonjour Dressing, and vinegar until blended.
3. Add cabbage and stir until well mixed.
4. Add milk if needed to moisten mixture.
5. Chill for at least 30 minutes prior to serving.
Scott’s Spanakopita
A light Greek triangle-shaped pastry filled with spinach and cheese
You can buy these appetizers at your local retailer frozen and bake them, or make them fresh (it’s up to you!)
Ingredients
2 lbs fresh spinach
1 white onion
6-8 spring onions
5 oz feta cheese, crumbled
3 oz ricotta cheese
1/3 cup freshly grated parmesan
1 tbsp fresh dill, chopped
1 generous pinch of nutmeg
1/2 cup fresh parsley, chopped
12 sheets of filo pastry, thawed
3 tbsp of unsalted butter, melted
2 tbsp olive oil
Directions
Steam for 5-8 minutes or until the leaves are wilted.
Drain and squeeze out the excess water from the spinach. (Extremely important to avoid a soggy filling). Set aside.
Chop onion finely.
In a large skillet, heat 1 tsp of olive oil and sauté the chopped onion until tender.
Chop the spring onions finely and add to the skillet. Cook for another 2-3 minutes.
Remove from heat. Add the spinach, dill, nutmeg, & parsley, feta, ricotta & parmesan cheeses.
Season with salt and pepper if required.
Preheat the oven to 350F (or 180C).
Place 3 sheets of filo pastry at a time (keeping others covered to avoid drying out).
Mix the butter and 2 tbsp olive oil in a small bowl.
Brush each sheet with butter mixture and lay on top of another.
Cut into equal thirds lengthwise.
Spoon a little filling on an angle at the end of the each strip. (Don’t overstuff).
Fold the pastry over to enclose the filling to form a triangle.
Then take it upwards to form another triangle.
Repeat this process until you reach the end.
Brush the top lightly with butter mixture.
Grease two baking sheets.
Bake the triangles for 20-25 minutes or until the pastry is golden brown.
Dip in Bonjour dressing!!