Dips Dressings Soups

BD Provisions Macaroni Salad

¼ Cup BD Provisions Amish Macaroni Salad Mix

½ Cup BD Provisions Garlic Olive Oil (or try BD Provisions Shallots Olive Oil)

¼ Cup BD Provisions Champagne Balsamic Vinegar

3 Tbsp Water

  Macaroni Salad Ingredients

1lb BD Provisions elbow pasta

¼ Cup Red Onions finely chopped

1 mini cucumber finely chopped (about 1 cup)

¼ Cup fresh parsley finely chopped

1 Ripe Avocado cut into small cubes

1 Cup fresh mozzarella chopped into small cubes

1 stalk of celery finely chopped

2 cups of cherry tomatoes (cut in half)

3 Hard boiled eggs chopped into small pieces

Directions: Mix the ingredients for the dressing in a mason jar. Shake and set to the side.  Boil the pasta per the directions then rinse pasta under cold water in strainer. Put pasta back in pot and add ¾ of the dressing and mix. Finely chop Red Onions, Cucumber, Parsley, Mozzarella, Cherry tomatoes and toss with pasta. Add chopped hard-boiled eggs and gently mix.  Pour macaroni salad into serving bowl and pour the rest of the dressing over the salad.  Add salt and pepper to taste.  You can make this salad up to a day in advance, just be sure and store in refrigerator.

Serves 12

Radicchio, Fennel and Grilled Peach Salad with Peach Vinaigrette Dressing

Dressing:

3Tbsp BD Provisions Organic Arbequina Extra Virgin Olive Oil

4Tbsp BD Provisions White Peach Balsamic Vinegar

1Tbsp BD Provisions Local Honey

1/2 tsp BD Provisions Himalayan Sea Salt

Juice from 1 peach

Mix and pour over salad items below in bowl and let sit at room temperature for 30 minutes.

Salad:

4 Cups thinly sliced Radicchio

4 Cups thinly sliced Fennel Bulb

1/2 Cup Red Onion

Fresh Dill for garnish

3-4 ripe Peaches. Cut in half. Take pit out and grill on both sides for 3-5 minutes. 

Present salad on serving tray, top with grilled peaches and garnish with fresh Dill.

Serves 4

Cucumber Dill Dip

Ingredients: Cane Sugar, Maltodextrin, Dried Onion, Sea Salt, Citric Acid (acidifier), Corn Starch, Dill Weed, Salt, Parsley, Silicon Dioxide (flow agent), Dried Garlic.
Processed on equipment that also processes: Crustacean Shellfish, Egg, Fish, Milk, Peanut, Soy, Tree Nuts (Almond, Brazil Nut, Cashew, Coconut, Filbert (Hazelnut), Macadamia Nut, Pecan, Pine Nut, Pistachio, Walnut) and Wheat.

8 oz. Sour Cream
1/4 cup Cucumber Dill Dip Mix

Mix together well.
Refrigerate for 30 or more minutes.
Serve.

Dutch Potato Salad

Ingredients in Mix: Raw Cane Sugar, Cane Sugar, Dried Onion, Maltodextrin, Sea Salt, Vinegar Powder (maltodextrin, white distilled vinegar, and modified food starch), Mustard Flour, Dried Celery, Citric Acid (acidifier), Guar Gum, Celery Seed, Canola Oil, Natural Colors, Black Pepper, Ascorbic Acid (preservative).
Processed on equipment that also processes: Crustacean Shellfish, Egg, Fish, Milk, Peanut, Soy, Tree Nuts (Almond, Brazil Nut, Cashew, Coconut, Filbert (Hazelnut), Macadamia Nut, Pecan, Pine Nut, Pistachio, Walnut) and Wheat.

Made with Bioengineered Ingredient(s).

You will need:
4 Cups Cooked Potatoes – Diced (Russet potatoes, boiled in the skin,
then peeled & diced are preferred).
1/2 cup mayonnaise
1/2 cup Dutch Potato Salad Mix
1/4 cup water
2-4 hard boiled eggs – peeled and diced (optional).

Instructions:
1. Cook, then peel and dice the potatoes. Cool them well.
2. Mix the water, mayonnaise and Dutch Potato Salad Mix till smooth.
3. Fold the eggs and potatoes into the dressing.
Cover and refrigerate overnight.

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Amish Macaroni Salad

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Ingredients in mix: Raw Cane Sugar, Cane Sugar, Dried Onion, Maltodextrin, Sea Salt, Dehydrated Carrots, Vinegar Powder (maltodextrin, white distilled vinegar, and modified food starch), Mustard Flour, Dried Red Bell Peppers, Dried Celery, Citric Acid (acidifier), Dried Green Bell Peppers, Guar Gum, Celery Seed, Canola Oil, Natural Colors, Black Pepper, Ascorbic Acid (preservative).
Processed on equipment that also processes: Crustacean Shellfish, Egg, Fish, Milk, Peanut, Soy, Tree Nuts (Almond, Brazil Nut, Cashew, Coconut, Filbert (Hazelnut), Macadamia Nut, Pecan, Pine Nut, Pistachio, Walnut) and Wheat.

Made with Bioengineered Ingredient(s).

You will need:

1 LB Elbow Macaroni
2 cups Mayonnaise (16oz)
1 cup water
1 cup Amish Macaroni Salad Mix
3-4 Hard Boiled Eggs – peeled and chopped (optional)

Instructions:
1. Mix mayonnaise, water, and Amish Macaroni Mix together and set aside.
2. Cook macaroni in boiling water; cool well under cold water; drain well.
3. Fold the drained macaroni & egg into the dressing, cover and refrigerate
overnight.