Roasted Dandy Celery with Blue Cheese

Friday, November 20th, 2015


3 Dandy celery hearts, trimmed and halved lengthwise

1 cup Dandy celery, diced

2 tbls. extra-virgin olive oil

1 1/2 tbls. honey

1 1/2 cups apple juice

½ cup dry white wine

5 oz. blue cheese, crumbled

1/4 cups walnuts, toasted and chopped

1/4 cups fresh parsley leaves, chopped


Pepper, freshly ground


  1. Preheat oven to 450° F. Bring a large pot of salted water to a boil and then add the celery halves, making sure they are covered with water. Wait three minutes and then strain and transfer the celery to a jelly roll pan or shallow baking dish.
  2. Pour apple juice and wine into the bottom of the pan and drizzle the oil and honey over the celery. Season the celery with salt and roast about 25 minutes.
  3. While celery is roasting, combine diced celery, blue cheese, walnuts, and parsley in a small bowl and season with pepper to taste.
  4. When the celery has begun to brown, transfer the stalks to a platter and cover partially with foil to keep warm. Pour the excess roasting juices into a small saucepan and reduce over medium-high heat for 10 to 15 minutes, or until thickened.
  5. Spoon blue cheese mixture over celery, drizzle with reduced braising liquid, and serve.

Serves: 6

Festive Celery Salad with Figs and Gorgonzola Cheese

Friday, November 20th, 2015


1 lb. bag of Dandy celery sticks

1 lb. Gorgonzola cheese, crumbled

1 lb. ripe black mission figs, quartered, or pears, sliced vertically

2 T extra virgin olive oil

2 T Honey

Juice of 1 lemon

Coarse salt and freshly ground black pepper


1. Place celery sticks in a large bowl and cover with ice water.

Refrigerate overnight.

2. Drain celery and refrigerate in a colander over a large bowl for

2 hours or dry gently with paper towels.

3. Whisk olive oil, honey, and lemon juice in a large bowl. Season

the dressing with salt and pepper. Add celery, Gorgonzola, and figs

or pears. Toss and serve.

Celery Celebrations Rolls

Friday, November 20th, 2015


1 lb. refrigerated bread dough

1 package (8 oz.) cream cheese, softened

1/2 cup sour cream

2 tsp. chopped fresh dill, or 1 tsp. dried

1/2 tsp. garlic powder

1 cup Dandy celery, diced

1 cup fresh broccoli florets, chopped

1/4 cup sweet red pepper, finely chopped

¼ cup mini Dandy radish sticks

Dandy celery leaves for garnish


1. Remove dough from packaging and divide into 16 rolls–one ounce each.

Arrange in a circle on an ungreased 14-inch pizza pan.

2. Bake at 375 degrees for 15 to 20 minutes or until golden brown. Cool

for 5 minutes before carefully transferring the wreath to a serving platter to

cool completely.

3. In a small bowl, beat the cream cheese, sour cream, dill, and garlic powder

until smooth.

4. Spread the cream cheese mixture over the rolls, and top with Dandy celery

and radishes, broccoli, and red pepper. Create a decorative “bow” with Dandy celery leaves.

Serves: 16

Peanut Hummus and Vegetables

Friday, November 20th, 2015

Preparation time: 30-45 minutes

Serves: 8


1-16 oz. can garbanzo beans, rinsed, drained

¼ cup fresh lemon juice

1/3 cup natural, creamy, reduced fat peanut butter

1/8 teaspoon black pepper

½ bunch parsley, finely chopped (approximately 5 sprigs)

½ cup jalapeño pepper, seeded and finely chopped

1 clove garlic, finely chopped

2 cups carrot sticks

2 cups celery sticks


1. In a food processor, puree the garbanzo beans and lemon juice,

in batches, until smooth. Add some water if the mixture is too thick;

process until smooth.

2. Transfer to a large bowl. Stir in the peanut butter and season with

pepper. Stir in a little water to thin the hummus, if necessary.

3. To make the topping: In a small bowl, combine the chopped parsley,

jalapeño, and garlic. Spoon the hummus into a serving dish and

sprinkle the topping over.

4. Serve the carrot sticks and celery sticks alongside.