How was your garden this summer? Did you grow tomatoes? Luckily, we had a plethora of fresh juicy ripe tomatoes all summer long and we enjoyed summer's bounty in many different recipes.

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This recipe sort of came out of necessity. We were invited to a last minute neighborhood potluck, and so I used what I had on hand and came up with this refreshing summer salad. I used an assortment of fresh ripe tomatoes, sliced onions, feta cheese, our NEW Basil Pizzazz, and a lemony vinaigrette.

Sure enough, this delicious salad was devoured (yay me). You have to try this easy refreshing salad. The flavors will tantalize your taste buds!

Ingredients

Assortment of fresh tomatoes, sliced into fourths (6-8 depending on size of tomatoes and crowd)
1 small sweet onion, sliced thin
1/4 cup crumbled feta cheese
1-2 Teaspoons (tsp) Cherchies® Basil Pizzazz
1 Tablespoon (Tbsp) Olive Oil
1 Tablespoon (Tbsp) White Balsamic Vinegar
1 Tablespoon (Tbsp) fresh lemon juice
1 sprig of fresh basil for garnish (optional)

Preparation

In a small bowl, combine the olive oil, the vinegar, and the lemon juice to make the vinaigrette. Set aside.

Wash and slice the tomatoes into fourths depending on the size of tomatoes. Spread the tomato slices on a pretty platter. Sprinkle with the onion slices, the feta cheese, and the Basil Pizzazz. Right before serving, drizzle the vinaigrette over the salad and serve. Voila, easy peasy! Enjoy!

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Aunt Esther's Potato Salad Recipe

August 14, 2016side dishes, saladsCherchiesComment

This flavorful potato salad is perfect for picnics, barbecue's, and outdoor parties.

Ingredients

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5 lbs. potatoes
1 cucumber, diced
1 medium onion, diced
1/2 cup vinegar
1/2 cup oil
1 tsp. salt
1/2 tsp. pepper
1 cup mayonnaise
1 cup sour cream
2 tsp. Cherchies® Lem'n Dill Seasoning

Preparation

Peel and boil potatoes and drain well. Chop into large pieces. Mix 1/4 cup vinegar, oil salt and pepper and pour over potatoes.

Blend mayonnaise, sour cream, the remaining 1/4 cup vinegar and Cherchies® Lem'n Dill Seasoning. Pour over cucumber and onion. Add this mixture to potato mixture and toss well to serve.

Serves 20 to 25.

Enjoy!

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Best Darn Coleslaw Recipe

July 16, 2016side dishes, saladsSheri Spallone2 Comments

Hands down as the name implies, this recipe is the "Best Darn Coleslaw Recipe". Period. My sister gave me this recipe a few years ago, (I made a couple of tweaks) and it's so good, my kiddos actually eat it. That's right friends, my teenagers are eating cabbage!

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The tang from the vinegar and the sweet kick from the Champagne Mustard marry together well in this delightful coleslaw. I usually try to make recipes from scratch, but because of time constraints, I bought the pre-bagged coleslaw mix instead of shredding the cabbage myself. You are certainly welcome to shred away my friends;)

This recipe is perfect by itself as a side dish, but could be an amazing addition to your favorite pulled pork or sandwich. Bring this coleslaw to your next potluck or picnic, and watch it disappear!

Ingredients

1 small head of cabbage, shredded
1 small head of red cabbage, shredded
1 carrot, skinned and shredded
1 small red onion or large shallot, finely chopped
4 Tablespoons minced fresh Parsley (optional) or Cilantro
2 teaspoons (tsp) salt
1/4 teaspoons (tsp) pepper
1/2 teaspoons (tsp) celery seed
1 1/2 Tablespoons (Tbsp) Cherchies® Champagne Mustard (for a spicier palate, substitute our Hot Banana Pepper Mustard)
1/2 cup half and half or light cream
1 cup Light Mayonnaise
1/2 cup nonfat Greek yogurt
3 Tablespoons (Tbsp) Apple Cider Vinegar
1 Tablespoon (Tbsp) Rice Vinegar

Preparation

This recipe is best if mixed together the night before or early in the day of your event. Finely chop the onions and add them and the coleslaw mix to a medium bowl. Add chopped parsley (I prefer Cilantro) and set aside.

In another bowl, mix together the remaining ingredients. Pour over the cabbage mixture and add just enough of the dressing to wet the slaw and blend the flavors.

You may want to grab some for yourself because this slaw is bound to disappear quickly! Enjoy!

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Blooming Tomato With Chicken Salad Recipe

May 24, 2016leftovers, lunch, saladsSheri SpalloneComment

Cook Time: 30 minutes (if cooking chicken) Difficulty: Easy

Summer is approaching, and with that will be a plethora of juicy tomatoes. I love ripe juicy tomatoes by themselves, but I also love them filled with a creamy salad. This easy "bloomin" tomato chicken salad is perfect for a ladies luncheon, brunch, or a fancy treat for yourself! Even kiddos will love this recipe.

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To get our children to eat any mayonnaise based salad is a chore, and chicken salad is no exception. However, I stumbled upon this "copycat" version of their beloved Chick-fil-A chicken salad, and tried it on them. Knowing full well my kiddos would balk at the tomatoes, I made them chicken salad sandwiches. They were a hit! Now, this is the only chicken salad our kiddos will eat.

You can add the grapes and pecans if you'd like (my favorite), but I knew my kiddos would draw the line at those additions, so I left them out.

Ingredients

2 cups Chicken breasts, cooked
1/3 cup Celery, finely chopped
1 hard boiled egg, chopped
2/3 cup Mayonnaise
1 Tablespoon Cherchies® Champagne Mustard
1/3 cup sweet pickle relish
1/4 tsp pepper, fresh ground
1/4 tsp salt
1/2 cup chopped grapes (optional)
1/4 cup chopped pecans (optional)
Ripe tomatoes
Parsley (optional garnish)

Preparation

I usually cook the chicken and eggs the day before, so Place the cooked chicken in a food processor and pulse until chicken is chopped. (Coarsely hand chopping the chicken will work just as well). Place chicken into a medium bowl. Add the remaining ingredients to the bowl. Stir.

Carefully cut slits into the tomato (scoring) from top to bottom, making sure not to cut all the way through. Gently pry the tomato open. Season with salt and pepper.