Archive for Recipes

Confetti Frittata

Serves 6

1/4 cup water
2 cups small Carnival® Multi-Color Cauliflower florets
2 tablespoons olive oil
1 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
2 cups chopped Tasty Tuscany™
8 eggs, beaten
1-1/2 cups refrigerated diced potatoes
1/2 cup coarsely chopped roasted red peppers
1/2 cup crumbled goat cheese

In a 10-inch non-stick skillet over medium heat, bring water to a boil, add cauliflower, cover, and cook 5 to 6 minutes or until tender, and liquid is absorbed. Add oil, garlic powder, onion powder, salt, black pepper, and Tasty Tuscany. Cook 2 to 3 minutes, stirring occasionally or until the Tasty Tuscany is wilted.

In the same skillet over medium-low heat, add the potatoes and roasted peppers to the skillet.

Pour in beaten eggs, stir and top with cheese. Cover and cook 10 to 15 minutes or until edges are brown and center is set.

Slow-Cooked Country Cornbread Stuffing

Serves 10

2 (10-1/2 ounce) cans condensed chicken broth
1 (10-1/2 ounce) can cream of chicken soup
3 eggs, lightly beaten
1/2 cup chopped celery
1/2 cup chopped onion
1 tablespoon poultry seasoning
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon black pepper
1 (16-ounce) loaf corn bread or 6 corn bread muffins, crumbled
8 slices bread, toasted and cubed
4 cups coarsely chopped Salad Savoy (purple and white)
3 tablespoons butter, cut into chunks

In a large bowl, combine broth, soup, eggs, celery, onion, poultry seasoning, sugar, salt and pepper; mix well. Stir in corn bread, day-old bread and Salad Savoy. Spoon into 4-quart or larger slow cooker, place butter on top and cover.

Cook on high 2 to 2-1/2 hours or on low 4 to 4-1/2 hours, or until firm and browned around edges.

Serving Suggestion: If you want to add bit more color and crunch to your stuffing, stir in an additional cup or two of chopped Salad Savoy right before serving.

Rainbow Chard Fettuccine Toss

Serves 3

1 (9-ounce) package refrigerated fettuccine pasta
6 tablespoons butter
1 tablespoon olive oil
3 large stalks rainbow Swiss chard, cut into 1-inch pieces
3 cloves garlic, thinly sliced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup shaved Parmesan cheese

Fill a medium saucepan halfway with water and bring to a boil over high heat. Add pasta and cook 3 to 4 minutes or until tender; drain.

Meanwhile, in a large skillet over medium-high heat, melt butter with oil; sauté Swiss chard, garlic, salt, and pepper 4 to 5 minutes or until Swiss chard is tender.

Add pasta to skillet and cook 1 to 2 minutes or until heated through. Toss until evenly coated and top with Parmesan cheese. Serve immediately.

Note: Can’t find refrigerated fettuccine pasta? Dried fettuccine pasta from a box will also work. Just make sure it’s cooked according to package directions first.

Salad Savoy® Cheesy Bread

Serves 6

1 tablespoon olive oil
3 cups coarsely chopped Salad Savoy
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (8-ounce) package cream cheese, softened
2 tablespoons mayonnaise
1 (1-ounce) packet ranch dressing mix
1 large French baguette
1 cup shredded mozzarella cheese
Parmesan cheese for sprinkling

Preheat oven to 375 degrees F.

In a large skillet over medium heat, heat oil until hot; add Salad Savoy, garlic, salt, and pepper, and sauté 4 to 5 minutes or until tender, stirring occasionally. Set aside.

In a medium bowl, combine cream cheese, mayonnaise, and dressing mix; mix well. Cut bread in half lengthwise and place both halves cut-side up on a baking sheet. Spread cream cheese mixture evenly over both cut sides. Place Salad Savoy evenly over cream cheese mixture and sprinkle with mozzarella and Parmesan cheeses.

Right before serving, bake 15 to 18 minutes or until heated through. Serve immediately.

Tasty Tuscany Shrimp Stir-Fry

Serves 4

2 tablespoons sesame oil
1 red bell pepper, cut into thin strips
1 cup snow peas, trimmed
4 cups chopped Tasty Tuscany™
1 cup cherry tomatoes, cut in half
2 cloves garlic, minced
12 ounces large raw shrimp, peeled and deveined
1/4 cup Thai chili sauce
2 scallions, sliced

In a large skillet or wok over high heat, heat oil. Add bell pepper and snow peas and cook 2 minutes. Add Tuscan greens, tomatoes, and garlic and cook another 2 minutes. Add shrimp and cook 2 to 3 minutes or until shrimp are pink.

Stir in chili sauce and heat 1 minute or until hot. Sprinkle with scallions and serve.


Note: Round out your meal by serving this over some steamed white or brown rice.

Carnival Cauliflower Tacos

Serves 4

1/4 cup mayonnaise
1/4 cup sour cream
2 tablespoons chopped fresh cilantro
1 tablespoon lime juice
3/4 teaspoon salt, divided
3 cups shredded coleslaw mix
3 tablespoons rice wine vinegar
3 tablespoons vegetable oil, divided
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
3 cups multi-color cauliflower florets, cut into bite-size pieces (see Note)
8 (6-inch) flour tortillas, warmed

In a small bowl, combine mayonnaise, sour cream, cilantro, lime juice, and 1/2 teaspoon salt; mix well and refrigerate until ready to use.

In another bowl, combine coleslaw, vinegar, and 1 tablespoon oil; toss until evenly coated and set aside.

In a medium bowl, add remaining 2 tablespoons oil, the chili powder, cumin, and remaining 1/4 teaspoon salt; mix well. Add cauliflower and toss until evenly coated.

In a large skillet over medium heat, cook cauliflower, covered, 5 minutes or until tender, stirring occasionally. Place coleslaw evenly down center of tortillas, then top with cauliflower and cilantro sauce. Serve immediately.

Note: Multi-color cauliflower makes these extra fun! We suggest using a variety of colors like purple, orange, and lime green cauliflower.

Roasted Greek “Lollipops” Salad

Roasted Greek "Lollipops" Salad

Serves 6

1/4 cup plus 1 tablespoon olive oil, divided
4 cups lollipop kale sprouts, cut in half
1 cup tomato chunks
1/2 cup pitted kalamata olives
2 tablespoons lemon juice
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup crumbled feta cheese

In a large skillet over medium heat, heat 1 tablespoon oil until hot. Add lollipops and sauté 5 minutes or until tender.

Place lollipops in a large serving bowl. Add tomatoes and olives; set aside.

In a small bowl, whisk remaining 1/4 cup oil, the lemon juice, oregano, garlic powder, salt, and pepper. Pour mixture over vegetables and toss until evenly coated. Top with feta. Serve warm or chilled, as desired.

Rise ‘n’ Shine Brunch Bake

Serves 6

1 tablespoon vegetable oil
1 cup chopped sweet onion
2 cups chopped Salad Savoy
3/4 cup diced red bell pepper
1 cup sliced mushrooms
10 eggs
1/2 cup milk
1/2 teaspoon dried thyme leaf
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups shredded cheddar cheese

Preheat oven to 350 degrees F. Coat a 9- x 13-inch pan or 2.5-quart shallow casserole dish with cooking spray.

In a large skillet over medium-high heat, heat oil until hot; cook onion 8 to 10 minutes or until it starts to brown. Add Salad Savoy, bell pepper, and mushrooms and cook 4 to 5 minutes or until Salad Savoy is wilted. Remove from heat and set aside.

In a large bowl, whisk eggs, milk, thyme, salt, and pepper. Stir in cheese. Add vegetable mixture, mix well, and pour into casserole dish.

Bake 30 to 35 minutes or until center is firm. Serve immediately.

Country Sausage Soup


Serves 4

2 tablespoons olive oil
3/4 cup chopped onion
3 cloves garlic, minced
4 cups chicken broth
3 potatoes, peeled and cubed
1 sprig fresh rosemary, removed from stem and chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (16-ounce) package smoked sausage, cut into 1/2-inch pieces
3 cups chopped Salad Savoy®

In a soup pot over medium-high heat, heat oil until hot. Saute onion and garlic 3 to 5 minutes, or until tender.

Add chicken broth, potatoes, rosemary, salt, and pepper; bring to a boil. Reduce heat to low and simmer 10 minutes. Add sausage and Salad Savoy and simmer 10 more minutes, or until heated through.

Artichoke Pesto Pizza

Artichoke Pesto Pizza

Serves 4

3 cups Lollipops® kale sprouts, divided
1/2 cup walnuts
1 clove garlic
1/4 teaspoon salt
1 tablespoon lemon juice
3/4 cup olive oil
1 (14-ounce) parbaked whole wheat pizza crust
1 1/2 cups shredded mozzarella cheese
1/2 cup quartered artichokes, drained
1/4 cup chopped sun-dried tomatoes
Parmesan cheese for sprinkling

Preheat oven to 400 degrees F. Coat a 12-inch round pizza pan with cooking spray.

In a food processor, combine 2 cups lollipop kale sprouts, the walnuts, garlic, salt, lemon juice, and olive oil. Process 30 to 60 seconds, or until pesto sauce is smooth.

Place pizza crust on pizza pan and spread evenly with 1/4 cup pesto sauce. Sprinkle with mozzarella cheese. Gently tear remaining 1 cup lollipop kale sprouts in pieces and place on top of cheese. Top with artichokes and sun-dried tomatoes.

Bake 10 to 12 minutes, or until cheese is melted and crust is golden. Sprinkle with Parmesan cheese, cut into slices, and serve.