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Lemon Song SASS Recipes
Zesty Lemon Potatoes & Green Beans
2 pounds red potatoes
1 lb. green beans
1/2 cup chopped green onions
1/2 cup grated Parmesan cheese (optional)
Lemon Song SASS
Scrub potatoes and cut into bite-size pieces. Wash and cut
beans into 1-2" pieces.
Steam vegetables until firm, yet tender (about 10 minutes).
Toss with green onions, cheese, and SASS to taste.
Serve hot or cold! (Great for cookouts!)
Golden Pasta Salad
1 lb. pasta (rotini, ziti, shells, etc.)
1 pint yellow cherry or pear tomatoes
1 yellow bell pepper
1 large golden zucchini or yellow squash
2 cups shredded Mozzarella
1 cup Lemon Song SASS
Boil pasta al dente. Drain and rinse in cold water
Slice pepper into thin strips and cut zucchini into cubes.
If tomatoes are large, cut them in half, otherwise toss them whole with
pepper and zucchini into the pasta.
Add SASS and combine gently. Toss with cheese. Serve chilled or at
room temperature.
Lisa's California Fish Chowder
1 lb. white mild fish (haddock, cod, tilapia)
2/3 cup Lemon Song SASS
1/2 cup large sweet onion, chopped
1 tsp. minced garlic (2-4 whole cloves)
3 stalks celery, chopped
4 cups prepared vegetable stock
3 medium Yukon Gold potatoes, cubed
1/2 cup dry sherry
1 bay leaf
1 cup frozen corn
salt & pepper
1/2 cup fresh parsley or cilantro
Heat SASS and fish over medium heat in a skillet.
Reduce heat to low, cover & simmer for 10 minutes or until fish is just
tender.
In a soup pot, sauté onion, garlic & celery until soft.
Add stock plus 2 cups of water, the bay leaf and the potatoes.
Simmer until the potatoes are tender. Add corn, sherry and simmer for 2
more minutes.
Remove from heat & discard the bay leaf. Add fish, all juice & SASS from pan.
Season to taste with salt, pepper, fresh parsley or cilantro (or more SASS for extra zip!)
Joy to the Spud
Splash Lemon Song SASS over a baked potato and mash like crazy.
Sesame Garlic SASS Recipes
SASSY Portabellas
1 – 2 lbs. Portabella mushrooms
1 bottle Sesame Garlic SASS
Wipe mushrooms clean with a damp paper towel or mushroom brush. You then
have two options - Option #1: Slice mushrooms and sautee for 2 minutes in Sesame Garlic SASS, or Option #2: Place whole de-stemmed portabellas,
cap side down, on the grill and fill with Sesame Garlic SASS. Grill until
soft.
* However you fix them, you can use these yummy portabellas on sandwiches,
salads or as a delicious side dish.
Primo Party Salad
1 bag spring or baby mixed greens
3/4 cup dried cranberries
3/4 cup slivered almonds
3/4 cup grated Asiago cheese
1 bottle Sesame Garlic SASS
Place salad greens into serving bowl.
Garnish with the slivered almonds, dried cranberries, and coarsely grated
cheese. Dress with Sesame Garlic Sass to taste. Toss!
Delicious! Simple! Beautiful! Healthy!
Zesty Meatless Gravy
1 cup Sesame Garlic SASS
1/3 cup flour
2 cups water or vegetable stock (for a more savory gravy)
1 onion, chopped * (optional)
Heat SASS in a pan on low heat. Once warm, gradually
sprinkle flour into pan, constantly stirring with a whisk.
(Be sure to get out any lumps.)
While stirring, slowly add water or stock and allow to come to a gentle
boil.
Turn heat down to simmer, thus thickening the gravy. Stir constantly.
Salt to taste. Add seasonings if desired. (Parsley is great!)
* For an onion gravy, begin by sauteing onion in 1 Tablespoon Canola
Oil. Once soft, add SASS and follow the recipe. Bon Appetit!
Salad Nicoise
This is a sassy version of this wonderful French classic.
This salad, a baguette and a glass of white wine - an elegant meal. Bon
Appetit!
1 1/2 pounds fresh tuna
Sesame Garlic SASS
4 hard boiled eggs
1/2 pound lightly cooked green beans
2 ripe tomatoes
1 1/2 pounds boiled potatoes
fresh lettuce
15 Nicoise olives (or any kind you like)
capers to taste
salt and pepper
A few hours before dinner (or even the night before), pour SASS over the fresh tuna, cover and refrigerate.
If the vegetables are ready ahead of time, dinner is a snap.
Arrange all the chilled ingredients on a cool bed of fresh lettuce. Dress
the salad with SASS.
Cook fresh tuna on your backyard grill (or in your broiler) & serve
warm over the chilled salad.
Grilling Tips for Yummy BBQ!
- Keep your grill clean and well oiled.
- To enhance the flavor of grilled foods, toss bunches of fresh or dried herbs on to the coals. Try bay leaves, rosemary, thyme, sage, or oregano.
- Choose oval or square skewers so food doesn't pivot when turning during grilling.
- Cook veggies in succession, according to their firmness--carrots, broccoli and potatos first, then sweet peppers, asparagus, and zucchini.
- If grilling veggie kabobs, put cherry tomatoes on the ends at the last minute or they'll overcook and fall off.
Smoky Ranch Recipes
2 lbs. Chicken breasts, cooked
1/2 cup Smoky Ranch SASS
1/2 cup celery, chopped
2 hard boiled eggs, chopped
1/2 cup white onion, chopped
1/2 cup pecans, chopped
salt to taste
Chop chicken or run through the food processor, pulsing to achieve desired consistency. Mix all ingredients. Serve on lettuce, crackers or as sandwiches
1 large head romaine lettuce
2 tbs. pureed garlic (optional)
1/4 cup grated parmesan cheese
2 cups garlic croutons
Classic Caesar SASS
Fresh ground black pepper
Remove and discard all bruised portions of romaine lettuce. Wash and tear into pieces. Dry the lettuce well. In a large salad bowl, preferably wooden, use a large spoon to completely coat the inside of the bowl with the pureed garlic. Add Classic Caesar SASS. Put in lettuce, cheese and croutons. Toss well. Add fresh ground black pepper to taste. Serve immediately on chilled plates. Yum!
Try adding sauteed or steamed vegetables, chicken or shrimp. Simply cook in a separate pan and add to top of salad just before serving!
Greek Spinach Salad
Makes two generous portions
6 cups washed, dried salad greens, torn into pieces
6 cups washed, dried spinach, torn into pieces
1/2 cup crumbled Feta cheese
1/4 cup canned, drained garbanzo beans
1/2 small purple onion, sliced into 1/2" rings
1 tomato, cut into wedges
1/4 cup whole calamata olives
Calamata Feta SASS
In a large salad bowl, mix salad greens and spinach. Drizzle with Calamata Feta SASS and toss well. Top with the Feta cheese, garbanzo beans, onion slices, tomatoes, and olives. Serve immediately. Yum!
Balsamic Vinaigrette Recipes
Balsamic Roasted Asian Pear Salad With Candied Pecans
Serves 4
2 Asian pears, peeled, seeded and sliced
Balsamic Vinaigrette SASS
3 cups arugula or spinach
Candied Pecans (recipe follows)
1/4 cup Bleu cheese crumbles
1/2 cup cherry tomatoes, halved
Note: the candied pecans and roasted pears can be prepared in advance.
Balsamic Roasted Pears
Preheat oven to 400 degrees. In a bowl, toss pear slices with Balsamic
Vinaigrette SASS until coated. Place on a baking sheet and roast
in oven -- turning once -- until golden brown and tender (about 30 or 40
minutes.) Remove and cool or refrigerate until ready to assemble the salad.
Easy Candied Pecans
Makes about 2 cups
1/2 cup sugar
3/4 tsp salt
1 egg white
1 Tbsp. water
1/4 tsp vanilla extract
8 oz pecans (broken or halves) - about 2 cups
Preheat oven to 300°F. Put sugar and salt in a plastic bag. Shake to
mix. Put egg, water, and vanilla in a bowl. Beat until slightly foamy, add
pecans and coat well. Lift pecans out of bowl with a slotted spoon and put
into the bag of sugar and salt. Shake pecans in bag making sure they are
well coated.
Bake 30 minutes on a baking pan lined with baking paper or lightly greased
aluminum foil. 15 minutes into the baking, stir up the pecans with a fork.
Let cool completely before serving.
Assembling the Salad
Dress lettuce lightly with Balsamic Vinaigrette SASS and toss gently. Place
dressed greens onto a platter and add roasted pear wedges and halved tomatoes.
Top with bleu cheese crumbles and candied pecans and serve.
Balsamic Portabella Mushrooms
1 12oz bottle Balsamic Vinaigrette SASS
6 oz Package Portabella mushroom caps, whole or sliced
Marinate Portabella mushrooms in Balsamic Vinaigrette SASS for approx. 10 to 20 minutes on each side. Place on hot grill or broil for about 5 minutes per side. Serve hot or chilled. Try them as a side dish to meat dishes, part of a vegetable platter or as a delicious veggie burger.
Easy Caprese
Layer tomatoes, fresh mozzarella, & fresh basil. Drizzle with Balsamic Vinaigrette SASS and go easy.
Miso Spinach Salad
Makes 4 servings1 bunch spinach, washed and torn into bite size pieces
1 medium size red onion quartered and cut into thin half moon
1 cup Mandarin orange slices (drain juice if using canned oranges)
1 cup washed and dried green grapes
1 cup Creamy Miso SASS
Toss all ingredients in a large salad bowl and serve Immediately.