Main Dishes

Dandy® Sweet Corn & Florida Rock Shrimp Roll

Tuesday, November 22nd, 2016


Recipe by Chef Todd Fisher


2 ears fresh Dandy® corn

1 lb. Florida rock shrimp; shelled and deveined

1 Tbsp. kosher salt

¼ cup + 1 Tbsp. mayonnaise

1 cup Dandy® sliced celery, chopped

½ tsp. celery salt

1 dash dry mustard

½ tsp. black pepper

4 dashes Tabasco

2 Tbsp. chopped parsley

Zest & juice of 1 Dandy® Meyer lemon

24 King Hawaiian Rolls

3 Tbsp. butter, softened

1 pkg. Dandy® Radish Mini Sticks



Bring 2 quarts of water to a boil and add 1 Tbsp. Kosher salt. Place ears of corn in the water and cook for 3 minutes, remove and cool.

Add shrimp and poach in water for 2-4 minutes until shrimp are cooked. Drain and cool shrimp quickly by placing them in bowl of ice water. Once cooled, remove from water and drain well,  place in dry, clean bowl. Cut corn from cob, place in bowl with shrimp, add mayonnaise, chopped celery, celery salt, mustard, black pepper and Tabasco; mix well. Add chopped parsley, Dandy® Meyer lemon juice and zest, stir to combine. Refrigerate salad until ready to serve.

To build sandwiches;

Cut King Hawaiian Rolls into individual rolls. Split the top of the rolls down center, only cutting half way down. Butter sides of the roll with softened butter and place on a medium high griddle. Allow rolls to get golden brown on each side. Once toasted, fill each roll with a heaping spoonful of cold shrimp salad. Top with Dandy®  Radish Mini Sticks for garnish.


Dandy® Celery Soup with Pimento Cheese Toastie

Tuesday, November 22nd, 2016

pimento-cheese-sandwich-and-celery-soupRecipe by Chef Todd Fisher


4 cups Dandy® sliced celery

2 small Yukon gold potatoes; peeled and diced

1 med yellow onion; diced

4 Tbsp. salted butter

1 ½ tsp. kosher salt

½ tsp. black pepper

1 dash cayenne pepper

3 cups vegetable broth, low sodium

¼ cup chopped fresh parsley leaves

2 Tbsp. chopped fresh dill

½ cup heavy cream

Olive oil for garnish

Sea salt for garnish



In medium stock pot, combine the Dandy® sliced celery, potatoes, onion, butter, salt and pepper. Sauté for 8-10 minutes over medium high heat, until onion is translucent. Add vegetable stock and simmer until potatoes are soft. Using an immersion blender or blender cup, purée soup until smooth. Add parsley, dill and purée once more. Add cream, stir, strain and serve in bowls. Garnish with a drizzle of olive oil and sea salt.

Serve with Pimento Cheese Toastie.


Tandoori Turkey Tacos

Monday, November 21st, 2016

photo-tandoori-turkey-tacosRecipe by Chef Todd Fisher


4 cups leftover turkey meat

¾ cup plain whole milk yogurt

3 Tbsp. olive oil

1 Tbsp. ginger; minced

1 Dandy® Meyer lemon; juice and zest

2 cloves garlic; minced

2 Tbsp. paprika

2 Tbsp. Tandori Masala or Garam Masala

1 Tbsp. chili powder

1/8 tsp. cayenne pepper

1 Tbsp. Kosher salt

8 corn tortillas

1 small white onion; minced

3 Tbsp. cilantro leaves

1 pkg. Dandy® Radish Ministicks

1 Dandy® Meyer Lemon; cut into wedges for serving



Preheat oven to 400 degrees F. In a medium bowl, combine the yogurt, olive oil, ginger, lemon zest and juice, garlic, paprika, masala spice, chili powder, cayenne pepper and salt. Whisk until combined. Add turkey meat and fold together until well coated. Place turkey mixture in a medium oven proof baking dish and bake turkey mixture for 10-15 minutes. To serve, warm tortillas and place ½ cup tandoori turkey on each tortilla. Top with minced onion, cilantro leaves, and Dandy® Radish Mini Sticks. Serve with Dandy® Meyer Lemon wedges and enjoy.



Meyer Lemon & Parmesan Cauliflower Gratin

Monday, November 21st, 2016


Recipe by Chef Todd Fisher


1 Tbsp. butter; melted

1 head cauliflower; cut into 8 wedges

1 Dandy® Meyer Lemon; zest and juice

3 Tbsp. grated parmesan cheese

½ cup Panko bread crumbs

2 Tbsp. parsley; chopped

1 Tbsp. olive oil

2 tsp. Kosher salt

1 1/2 tsp. black pepper



Preheat oven to 375 degrees F. Brush an oven proof baking dish with butter. Place the wedges of cauliflower in the dish, overlapping as little as possible. In a medium bowl, combine the zest of the Dandy® Meyer Lemon with the parmesan cheese, panko bread crumbs, parsley, olive oil, salt and pepper. Mix well to combine and thoroughly incorporate the olive oil. Sprinkle the parmesan mixture over the cauliflower and place in oven for 25 minutes. Remove from oven and serve hot with your other holiday favorites.