6 pieces Skinless Boneless Chicken breasts
8 ounces Yogurt
4 ounce Bolthouse Farms® Caesar Parmigiano Dressing
1 ounce Grated Cotija Cheese

Set the chicken aside in a bowl. Mix yogurt, grated Cotija cheese, and the Caesar Parmigiano Dressing. Add this mixture to the chicken. Refrigerate and allow the chicken to sit in the Caesar Yogurt Dressing for a few hours. Place the chicken on a baking pan and cover it with grated Cotija Cheese. Bake in an oven at 350 Degrees for 35 min. Check if chicken is done and tender before removing from the oven. Serve.

(Serves 2)

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2 artichokes
1/2 cup Bolthouse Farms® Caesar Parmigiano Dressing

Cook the artichokes in a pot of boiling water for 30 minutes or until Artichoke leaves are tender. Remove from the water and serve with Caesar Parmagiano Dressing on the side as a dipping Sauce.

(Serves 5)

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1 bunch fresh spinach
2 pears
1/4 cup sliced Almonds
Bolthouse Farms® Chunky Blue Cheese Dressing

Clean the spinach and wash the pears thoroughly. Slice pears into extremely thin slices. Try and match the size of a spinach leaf. Add the cut pear into the spinach and add almonds. Add Chunky Blue Cheese Dressings over the spinach and pear. Chill and serve.

(Serves 4)

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1 / 4 lbs Mozzarella (Buffalo)
2 Tomatoes
2 sprigs Fresh basil
Bolthouse Farms® Classic Balsamic Dressing

Cut mozzarella and tomatoes into slices. Sprinkle whole basil leaves and pour classic balsamic dressing over it.

(Serves 2)

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1/4 cup Balsamic Vinegar
1/4 cup Bolthouse Farms® Balsamic Vinaigrette Dressing

Mix the balsamic vinaigrette and the Bolthouse Farms® Balsamic Vinaigrette on medium high in a pan and stir constantly. Reduce the heat as the sauce thickens to a syrup-like consistency. Remove from heat. Pour over Chicken or Pork, and serve!

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2 cups cooked rice
1/2 cup steamed peas
1-2 cup diced Bolthouse Farms® Whole Carrots
1/2 cup corn
1/8 cup yogurt
1/4 cup Bolthouse Farms® Classic Ranch
Salt & Pepper to taste

Steam the diced carrots for 5 minutes. Add peas and corn then steam for an additional 4 minutes. Mix vegetables with rice in large bowl. Add yogurt and Classic Ranch Dressing. Serve.

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2 Apple
1 bunch of Grapes
Bolthouse Farms® Blue Cheese Vinaigrette

Cut the grapes in half and chop apples into small chunks (approximate size of the grape halves). Mix in bowl. Add in the BH Blue Cheese Vinaigrette to taste. Serve!

(Serves 2)

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2 heads of butter leaf salad
1 head of red leaf lettuce
1/4 cup of chopped cilantro
3 hard boiled eggs
1 package of bacon, cooked, cooled, and crumbled
2 green onion stalks
1/4 lb of crumbled blue cheese
2 diced tomatoes
Fresh basil
Thyme
Salt and pepper
Bolthouse Farms® Chunky Blue Cheese Dressing

Hard boil the eggs (about 10 minutes). Remove the eggs and cover with cold water and ice in a pan. Allow the eggs to become cold and place in the refrigerator.

Cook the bacon, cool, and crumble. Set aside.

Wash and dry lettuce.

Tear the lettuce into small pieces. Place in a large bowl. Dice the tomatoes, chop the cilantro and fresh basil, and chop the onions. Add these to the lettuce.

Add the cool bacon, chopped eggs, and blue cheese. Add dashes thyme, salt, and pepper.

Add dollops of Bolthouse Farms® Blue Cheese dressing. Toss and serve with in ten minutes of tossing.

(Serves 4)

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Bolthouse Farms® Chunky Blue Cheese Dressing
Buttermilk or egg hamburger buns –toast on the grill
2 lbs ground sirloin –for grilling
1 red onion –sliced thin
1 garlic clove
6 large mushrooms sliced thin
1 small bunch of cilantro
Kosher dills slice (optional)
1 package of cooked bacon
1/4 lb of crumbled blue cheese
1 sliced tomatoes (very thin0
Fresh basil
Salt and pepper

Step 1 Prep. Mix ground sirloin, salt, pepper and a 1/8 cup of diced onions in a bowl. Form patties and place on wax paper. Cover and store in the fridge. Cook the bacon and cool. Set it aside. Wash the lettuce, basil, and cilantro, and dry. Place sliced tomatoes, lettuce, and cilantro on a plate for later use (if you opted for pickles these can be sliced and placed on the plate also). Place crumbled blue cheese in a small bowl.

Step 2 Toppings. Start the topping 15 minutes before the hamburgers are likely to be ready. Heat 2 table spoons of olive oil in a large sauté pan. Heat pan on a medium heat. Add onions and chopped garlic. Cook slowly until clear and add 1/8 cup of butter. Add the mushrooms and cook with the onions till all is caramelized. Set aside for placing on the hamburger meat.

Step 3 – Build the hamburgers (yeah!) Take the toasted hamburger bun and add Bolthouse Farms® Blue Cheese dressing on one half. Be generous! Add lettuce, fresh basil, and cilantro on this half of the bun too. Drizzle loads of Bolthouse Farms® Blue Cheese Dressing (to taste) on the vegetables. On the other half of the bun, place the bacon and onion topping. Add crumbled blue cheese and hamburger patty. Enjoy!

(Serves 4)

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4 pieces of Mahi Mahi or Tilapia
Bolthouse Farms® Tropical Mango Vinaigrette Dressing
1 jalapeño pepper (seeds removed)
1 dash of lime
Touch of salt
Cilantro

Clean the jalapeño pepper, and chop finely. Chop up cilantro leaf, and mix with jalapeño pepper in a bag. Apply a dash of salt to the fish. Insert into the bag. Generously apply mango dressing to cover the fish in the marinade bag. Marinade for about 20 minutes, and bake at 350 F for 10-15 min, note that thicker pieces of fish will take longer to cook.

(Serves 4)

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6 small grilled chicken breasts, sliced
12 tablespoons Bolthouse Farms® Caesar Parmigiano Yogurt Dressing
2 large tomatoes, sliced
2 cups garlic croutons, broken into small chunks
18 large lettuce leaves (bibb or wide leaf)
6 tablespoons grated parmesan cheese

Arrange lettuce leaves on cutting board. Top each with a few slices of chicken, a drizzle of dressing, tomato, croutons, and cheese. Carefully roll up and secure with toothpick. Arrange on party tray, and serve.

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4 apples
1 teaspoon cinnamon
10 g raisins
20 g ground hazelnut
1/4 cup balsamic vinegar
1/4 cup Bolthouse Farms® Balsamic Vinaigrette Dressing

Remove apple cores and set the apples in a 13 x 9 pan. Mix cinnamon, raisins, and hazelnut, and stuff the mixture into the apples. Preheat oven to 400 degrees Fahrenheit, and broil apples on the middle oven rack for 10 -15 minutes.

In a small pan, mix the balsamic vinegar and the dressing on medium high, and stir constantly. Reduce the heat as sauce thickens to a syrup-like consistency. Remove from heat.

Pour reduction over apples when removed from oven.

(Serves 2)

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