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.

Cucumber Wrapped Veggie ‘Sushi’ with Radish Sticks

Wednesday, June 3rd, 2015


2 SUNSET English cucumbers, shaved into long strips (24 strips)

1 SUNSET green bell pepper, cut into thin strips about 3” tall

1 SUNSET red bell pepper, cut into thin strips about 3” tall

1 carrot, cut into sticks about 3” tall

¾ cup DANDY® Ready-to-Eat Radish Ministicks

24 cilantro sprigs

¼ cup low fat cream cheese

¼ cup goat cheese

1 teaspoon vinegar

⅛ teaspoon salt

pepper to taste


1. Prepare all vegetables and set aside in individual bowls. Shave long strips of English cucumber with a vegetable peeler.

2. Add cream cheese, goat cheese, vinegar, salt, and pepper to a small bowl and stir until smooth and creamy.

3. Lay one cucumber strip on a flat surface. Add 1 tablespoon of cheese filling to one end of the strip, spreading it to cover about 2 inches. Add a few of each vegetable and a sprig of cilantro.

3. Starting at the filling end, roll the vegetables up in the cucumber strip tightly. Chill before serving.

serves: 12

cal/serving: 43

prep time: 35 min

Radish and Cucumber Salad with Fresh Dill

Wednesday, June 3rd, 2015


¾ cup Greek yogurt

1 tablespoon light mayonnaise

1 tablespoon vinegar

½ teaspoon salt

1 English cucumber, thinly sliced

3 cups DANDY® Ready-to-Eat Radish Coins

½ cup scallions, chopped (about 3-4)

1 ½ tablespoons fresh dill, finely chopped


1. Add Greek yogurt, mayonnaise, salt, and vinegar to a bowl and mix until smooth.

2. Add cucumber, radish coins, scallions, and dill. Toss lightly and refrigerate. Serve chilled.

serves: 6

cal/serving: 46

prep time: 10 min

total time: 1 hr