Directions

1. Mix all of the ingredients together in a small bowl and allow to sit for 5 minutes bringing the flavors together
2. Top toasted slices of french or sourdough bread with the  mixture and enjoy

Ingredients:
2 hearts of Dandy Romaine lettuce, roughly chopped
1 cucumber, sliced
1 Dandy lemon
1 Roma tomato, diced
1 red bell pepper, diced
1 yellow bell pepper,  diced
1 each green bell pepper,  diced
½ red onion,  diced
½ cup Crumbled low fat Feta cheese
Salt and pepper to taste
Olive oil to taste

Directions:

1. Add all vegetables to a large salad bowl
2. To the bowl add salt, pepper, lemon juice, olive oil and feta cheese
3. Toss briefly and serve immediately.  Enjoy!

Serves: 4 people

Ingredients:
1 each Chicken breast
2 each Dandy Clementine Oranges (peeled and separated)
1 each Dandy Romaine heart
1 ripe Avocado
½ cup Cherry tomato
½ cup Won-ton crisps
1 teaspoon Sesame oil
1 teaspoon Olive oil
1 tablespoon Red wine vinegar
Salt to taste
Cracked pepper to taste

Directions:

1. Begin this recipe by cooking the chicken breast however you choose.  I suggest you cut it in half or butterfly, season it with salt and pepper and grill it.  Once cooked remove and cool down immediately.
2. Next gather a large mixing bowl, a cutting board and knife.  Chop and wash your romaine lettuce, add to the bowl.
3. Slice cherry tomato and in half and add to the bowl.
4. Scoop out avocado and set aside, cubed.
5. Add Clementine segments to the bowl.
6. Finally add cooled chicken and wonton crisps.
7. Toss gently and briefly with salt and pepper.
8. In a separate bowl mix oil and vinegar together.
9. Pour the dressing over the plated salad and enjoy!

Ingredients:

5 ears Dandy Fresh corn (grilled)

1 large Onion

1 stick Dandy Celery

1 clove Garlic

1 each Potato (any)

1 each Bay leaf

½ stick Butter

2 tablespoons Flour

1 pint Heavy cream

1 cup Whole milk

Salt and pepper to taste

1 tablespoon Paprika

Directions:

1. Begin by firing up your grill at home, briefly grill off your corn ears until some light charring develops and remove.

2. Remove kernels by laying the ear down on the cutting board and cutting swiftly down through the side of the cob, turn and repeat this motion.

3. Be sure to scrape all remaining pulp from the cob with the edge of your knife, this sweet corn milk is the key ingredient!

4. Make your chowder in a large soup or stockpot.

5. Heat butter to medium high and sauté diced onion, celery, garlic and bay leaf.

6. Sauté until translucent, add flour and paprika.

7. Cook out flour briefly and add diced potato, grilled corn, milk and cream.

8. Let simmer on medium-low, covered for about 30-40 minutes.

9. Once potatoes are cooked you’re ready to eat.  Season with salt and pepper, enjoy!

Ingredients:
1.5 quarts low sodium chicken stock
1.5 pounds of  Dandy diced celery
1/4 pound diced Dandy onion
1/4 pound diced carrots
1/2 cup wheat flour
1tsp. sea salt
1tsp. white pepper
1.5 quarts 2% milk
1/2 cup margarine

1. In a large pot bring chicken stock to a boil
2. Add diced vegetables, whisk in flour, Salt & Pepper, milk and margarine.
3. Boil another 10 minutes.
4. Use sieve to strain out vegetable bits for a creamy smooth texture.
5. Serve and Enjoy!