Yield:  1 quart (4 Portions)

Ingredients:

1 each Olive & Sun Dried Tomato Bread
2 tbsp. Good Olive Oil
1 each Small White Onion, ¼" dice
2 cloves Fresh Garlic, minced
3 cups Prepared Chicken Stock or Canned Broth (Vegetable is good too)
6 each Plum Tomatoes, cored, split de-seeded and quartered
6-8 each Fresh Basil Leaves
¼ tsp. Table or Kosher Salt
¼ tsp. Ground Black Pepper
½ cup Parmigiano Reggiano, grated

Method of Preparation:
1.  Using a serrated knife, carefully cut the bread into large cubes 1¼ to 1½ inches.
2.  Heat the olive oil over medium heat in a two quart sauce/stock pot.
3.  Once hot, add the onion and cook, stirring occasionally until translucent (1-1½ min.).
4.  Add the garlic and cook an additional minute (DO NOT let the garlic brown).
5.  Quickly add the stock and tomatoes to prevent the garlic from browning.
6.  Simmer 6-8 minutes over medium heat until the tomatoes soften slightly.
7.  Roll up the basil leaves to create a small log and slice into thin strips. Add the basil to the soup with the Parmigiano Reggiano just prior to serving.
8.  Place 4-5 cubes of bread in a preheated soup cup and ladle 4-6 ounces of soup over the bread.
9.  Drizzle additional olive oil onto each soup and serve with a bullion spoon.

Yield:  2 servings

Ingredients:
3 slices Cinnamon Chip Bread, 1" Thick
1 tsp. Vegetable Oil
1 tsp. Ground Cinnamon
3 each Large Eggs
¼ cup Half & Half or Milk
½ tsp. Table or Kosher Salt
¼ tsp. Ground Black Pepper
½ cup Honey Wheat Germ
Cooking Pan Spray As Needed

For the Topping:
2 tbsp Granulated Sugar
1 tsp. Ground Cinnamon
Pure Maple Syrup As Needed

Method of Preparation:
1.  In a large bowl, dissolve 1 teaspoon of the cinnamon in the vegetable oil.
2.  Add the eggs, half & half, salt, and pepper and whisk together thoroughly.
3.  Place the wheat germ into a separate large bowl.
4.  Preheat a sauté pan, iron skillet, or griddle over medium heat (approximately 300° F)
5.  Dip each of the bread slices into the egg mixture, allowing them to soak well. Then dip them into the wheat germ, coating generously on both sides.
6.  Spray the preheated cooking surface with pan spray and cook each toast until lightly browned and crisp on both sides, being sure to cook the egg through.
7.  Mix together sugar and remaining cinnamon and sprinkle on top of finished French toast and serve with Pure maple syrup.

Yield:  10-12 servings

Ingredients:

1 each Spinach Feta Bread, Round (Boule) Loaf
½ lb. Bacon
1 each Small White Onion, ¼" dice
10 oz. bag Fresh Spinach Leaves, washed (Frozen may be used, drain well) 14 oz. can Whole Artichoke Hearts, drained
½ tsp. Table or Kosher Salt
½ tsp. Ground Black Pepper
2 tbsp. Flour
1 cup Half & Half or Milk
2 tbsp. Lemon Juice
1 tbsp. Dijon Mustard
½ cup Parmigiano Reggiano, grated
1 cup Gruyere Cheese, shredded

Method of Preparation:
1.  Using a serrated knife, carefully cut a 1 -1½ inch thick horizontal slice from the top of the Bread loaf, to create a flat round top about 6-8 inches in diameter.
2.  Carefully remove the middle of the loaf by cutting or scooping it out to create a bowl, and dice the bread that you removed into large cubes for dipping.
3.  Cut the bacon strips into 1 inch pieces and cook the bacon in a large skillet until crisp. Remove it bacon to paper towel to drain, reserving 2 tablespoons of the bacon fat in the pan.
4.  Add the onion and cook over medium heat until the onion becomes translucent and softens slightly.
5.  Add the spinach and artichoke hearts and cook, turning occasionally until the spinach is wilted.
6.  Stir in flour.
7.  Stir in the remaining ingredients except for the bacon, and heat until cheese is melted.
8.  Once the cheese is melted, pour the mixture into a food processor and/or blender and pulse on low speed 2-3 times to break up the large pieces of spinach.
9.  Pour the mixture into the boule, top with bacon and serve immediately accompanied by the bread cubes.

Yield:  4 Salads

Ingredients:
2 cups Focaccia Bread Cubes, 1 inch dice
½ each English Cucumber, split lengthwise, seeds removed)
1 each Small Red Onion, cut julienne (thin strips)
2 cloves Fresh Garlic, minced
4 each Plum Tomatoes, cored and quartered
6-8 each Fresh Basil Leaves
8 ounces Baby Salad Greens

For the Dressing:
2 tbsp. Red Wine Vinegar
½ cup Light Olive or Blended Oil
3 tbsp. Parmigiano Reggiano, grated
½ tsp. Prepared Dijon Mustard
¼ tsp. Table or Kosher Salt
¼ tsp. Ground Black Pepper

Method of Preparation:
1.  Prepare the dressing by combining all ingredients but the oil in a medium bowl.
2.  Slowly whisk the oil into the dressing, pouring it in a thin steady stream.
3.  Combine the remaining ingredients except the greens in a large salad bowl.
4.  Pour the dressing over the mixture, tossing to coat evenly.
5.  Serve over baby greens and garnish with grated Parmigiano Reggiano and Fresh Ground Black Pepper.

Yield:  6 Large Bruschetta

Ingredients:
3 slices Rosemary Garlic Bread, 1 inch thick
2 tbsp. Extra Virgin Olive Oil
1 cloves Fresh Garlic
4 each Plum Tomatoes, cored and diced ½ inch
4 each Small Portabella or Baby Bella Mushroom Caps
8 ounces Fresh Mozzarella Cheese, cubed ½ inch
6-8 each Fresh Basil Leaves, chopped
1 tbsp. Parmigiano Reggiano, grated

For the Marinade:
3 tbsp. Balsamic Vinegar
¼ cup Extra Virgin Olive Oil
3 cloves Fresh Garlic, minced
½ tsp. Table or Kosher Salt
½ tsp. Ground Black Pepper

Method of Preparation:
1.  Prepare the marinade by combining all marinade ingredients in a medium bowl.
2.  Prepare the portabella mushrooms by scraping out the gills with a teaspoon and soaking them in the marinade for 10 minutes.
3.  Place the mushrooms onto a preheated grill right side up and cook for 3-4 minutes per side, allowing the mushrooms to soften and grill marks to develop on the cap.
4.  Allow them to cool slightly, and dice them into ½ inch cubes.
5.  Prepare the toast, by brushing the 3 slices with olive oil.
6.  Place them on the preheated grill, again, allowing grill marks and a nice brown surface to develop. (DO NOT burn)
7.  Rub one side of each toast with a clove of garlic and place them on a service plate garlic side up.
8.  Combine all of the remaining ingredients including the grilled mushrooms and the marinade in a large bowl and toss together.
9.  Mound the mixture evenly on the six toasts and drizzle with olive oil for service.

Yield:  3 Lbs.

Ingredients:
½ loaf Dakota Bread, cut into ½ inch cubes
1 each Small White Onion, ¼ inch dice
2 stalks Celery, slice ¼ inch thick
1 each Carrot, shredded
2 tbsp. Olive Oil
¼ tsp. Table or Kosher Salt
¼ tsp. Ground Black Pepper
½ tbsp. Seafood Seasoning (Old Bay®)
1 tbsp Fresh Thyme, chopped
1 tsp. Rubbed Sage
2 cups Brown Rice, cooked
1 each Large Egg
2 cans Whole Oysters, (8 ounce can), cut into ½ inch chunks
1 cup Juice from canned oysters and/or Clam Juice
2 tbsp. Butter (optional)

Method of Preparation:
1.  Heat the olive oil in a large skillet over medium heat.
2.  Add the onions and celery and cook until softened and translucent (2-3 minutes).
3.  Add the carrots and season with salt, pepper, seafood seasoning, thyme, and sage.
4.  Remove to a large bowl and cool slightly.
5.  Add rice, egg, bread cubes, oysters, and oyster or clam juice and toss to combine.
6.  Use as is to stuff poultry, pork, or fish, being sure to reach 165°F to cook the egg.
7.  Otherwise, place into a baking dish, level the surface and dot with butter.
8.  Place into a preheated 325°F oven and bake 20-25 minutes or until the temperature reaches 165°F. Serve as a side dish.
Note:  Fresh shucked oysters may be used where available, reserve oyster liquor for the liquid portion of the stuffing.