Best Ever Portobello Breakfast Sandwich

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Who doesn’t love leftovers for breakfast after a night of grilling?

If you’re like me, you usually grill a surplus of vegetables so you can devour them over several meals. After all, you put in all that work! Why not cook a few more AND pair them with Hunts Best Ever Ketchup?

Hunt’s tomatoes are California-grown and make for such a delicious and thick ketchup that you’ll never want to be without it on grill night!

Sometimes when we have large get togethers, my friends and I don’t get to cooking all of the fresh vegetables, so it’s up to me to prepare them the next day. One of the best vessels for serving them up is in a breakfast sandwich.

Since I don’t usually feel like firing up the grill again, I do all of the cooking in the kitchen. So, the recipe below is a breakfast sandwich you can make sans grill. Or, you can grill the mushrooms and shishito peppers the night before and put this sandwich together in a jiffy! Whatever strikes your fancy!

Best Ever Portobello Breakfast Sandwich

Ingredients
Extra virgin olive oil
½ cup balsamic vinegar
10 cloves garlic, minced, divided
Kosher salt and freshly ground black pepper
4 large Portobello mushrooms, cleaned and stemmed
4 slices Gruyere or Swiss cheese
1/2 lb baby arugula
16 small shishito peppers
4 large eggs
4 brioche hamburger buns
Hunt’s Best Ever Ketchup 

Directions
Preheat the broiler and add mushrooms to a baking sheet.

In a medium bowl, combine the olive oil, balsamic vinegar, and 6 cloves garlic. Season with salt and pepper. Pour the marinade over the mushrooms and set aside.

Transfer the mushrooms to the broiler and broil for 5 minutes on each side. In the last minute of broiling, add cheese slices to the mushrooms and allow the cheese to melt. Keep warm.

In a medium skillet, heat olive oil over medium heat. Add 2 cloves garlic and cook until fragrant, about 30 seconds. Stir in arugula and season with salt and pepper. Sautee until wilted, about 2 minutes. Transfer to a plate.

To the same pan, heat an additional tablespoon of olive oil over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add shishito peppers and season with salt and pepper.  Stir occasionally, until partially blackened. Remove from heat.

Break four eggs into small ramekins. Heat 2 tbsp olive oil over medium-high heat in a small cast iron skillet. Pour one egg at a time to the skillet. Using a spoon, baste egg with olive oil from the pan and cook for about 1 minute, until the edges are crisp, and the yolk just begins to thicken. Transfer to a paper towel-lined plate and repeat with remaining eggs. Season eggs with salt and pepper.

Toast brioche buns if desired.

Prepare the sandwich: Spread copious amounts of ketchup to both sides of the bun. Top the bottom half of the bun with arugula followed by the Portobello mushroom, shishito peppers, and egg. Finish with remaining bun half and enjoy!


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Chicken Enchiladas with Real California Monterey Jack Cheese and Sour Cream

Did you know that enchiladas are a great way to clean out your fridge? Whether you have leftover chicken, dairy, veggies, or all of the above (!), enchiladas can be a fabulous way to reduce waste in the kitchen. On a typical week, I tend to have tortillas, peppers, and onions hanging around in my fridge, so all I have to do is pick up a couple ingredients, including Real California Milk dairy products, to get these enchiladas going! Sometimes I even have rotisserie chicken leftover which makes these enchiladas super yummy!

We all know #CADairy products can be relied on as a healthy and tasty way to consume essential vitamins and minerals, but did you also know that sustainably feeding a global population that is expected to grow to ten billion by 2050 will require collaboration, as well as an innovative and efficient food system? California’s dairy farm families are well-positioned to play a major role and are committed to continuous progress by maximizing resources and minimizing pollution. So, when purchasing dairy, I encourage you to look for nutritious Real California Milk products that nourish people.


Chicken Enchiladas with Real California Monterey Jack Cheese and Sour Cream

Time: 1 Hour
Serves 4

 

Ingredients
2 ½ pounds skinless chicken legs, thighs, and breasts
1 bay leaf
6 peppercorns
5 medium cloves garlic, unpeeled
1 ½ lbs tomatillos, husks removed
1 medium onion, halved
1-2 medium serrano or jalapeno peppers, roughly chopped
Sea salt, to taste
Freshly ground black pepper, to taste
1 tbsp olive oil plus additional for frying
12 corn tortillas
½ cup Real California Monterey Jack cheese, shredded
1/3 cup Real California Milk light sour cream or Mexican crema
1 small white onion, finely chopped
½ bunch cilantro, stems removed, chopped
4 birdseye chilies, chopped, for garnish (optional)

Directions
In a large stockpot, add chicken, bay leaf, peppercorns, 2 cloves garlic, and ½ onion. Add cold water several inches above chicken level and bring to a boil. Simmer on low heat for 20-25 minutes, or until internal temperature reaches 150F (the temperature will rise when the chicken rests). Reserve ½ cup chicken broth and transfer chicken to a platter, breaking up the chicken a little with two forks to speed cooling.

Meanwhile, add tomatillos to a large saucepan with 3 cloves garlic and ½ onion. Add cold water slightly above tomatillo level. Bring to a boil and reduce to a simmer for 10 minutes, or until tomatillos are soft. Strain tomatillos and garlic and set aside to cool.

Once tomatillos and garlic have cooled a little, add to a blender with reserved chicken broth and peppers. Blend on high until smooth. Season to taste with salt and pepper. Add 1 tbsp olive oil and blend again for 10 seconds to combine.

In a shallow skillet over medium-high heat, add enough olive oil to coat the bottom of the pan. Lightly fry tortillas for about 30 seconds on each side and transfer to a paper towel lined plate, adding new paper towels between each tortilla.

To plate, fold tortillas in half and slightly overlap them in an even layer (3 tortillas per person). Spoon over a layer of tomatillo sauce followed by a layer of shredded cheese, chicken, Mexican crema, diced onion, and cilantro. Top with additional tomatillo sauce, and garnish with birdseye chilies if desired.


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Zucchini Fries with Hunt’s Best Ever Ketchup

Summer is officially upon us! That means there will not only be a lot of grilling and barbecuing but also a LOT of zucchini growing in our gardens.

I can think of no better way to use up summer’s gift of fresh zucchini than making fries to serve up with your summer barbecue and dipping them in Hunt’s Best Ever Ketchup. So much yum! The zucchini is super sweet and pairs so well with the ketchup’s flavors.

Hunt’s Best Ever ketchup is grown with vine-ripened tomatoes from California and is made without high fructose corn syrup. It’s thick, and rich, and perfect for all of your summer cookouts!

Zucchini Fries with Hunt’s Best Ever Ketchup

Time: 30 Minutes
Serves 2-4

Ingredients
Light olive oil, for deep-frying
2 large eggs
Kosher salt and freshly ground black pepper, to taste
¾ cups flour
1 cup panko breadcrumbs
1 cup parmesan, grated
2 large zucchini, halved, cut into 4-inch by 1/3-inch strips
Hunt’s Best Ever Ketchup, for serving
Thyme leaves, for garnish
1 lemon, cut into wedges

Directions
In a large skillet or Dutch oven, add olive oil to reach a depth of 1 inch. Heat the olive oil over medium heat until the temperature reaches about 350 F.

Beat two large eggs in a medium bowl and add salt and pepper to taste. Add flour to a medium plate. Combine panko, parmesan, salt, and pepper on another large plate.

Coat zucchini in the flour, then dip into the eggs, shaking off any excess. Dip the strips into the panko. Add coated strips to a large baking sheet lined with parchment paper.

Add zucchini to the oil in batches, and fry until golden brown, about 2-3 minutes. Add to a paper towel-lined plate to drain. Serve the fries on a large plate with Hunt’s Best Ever Ketchup and lemon wedges. Garnish zucchini with thyme and additional parmesan if desired.


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Breakfast Pizza with Real California Milk Mozzarella Cheese

What do you do when you want to eat well but you’re dying to make pizza? You make pizza with Real California Milk mozzarella cheese and butternut squash pizza crust, of course! 

But this isn’t just any pizza. It’s pizza FOR BREAKFAST. It not only has the eggs and cheese that many of us crave in the morning, but it’s one seriously nutritious breakfast that will keep you fueled and satisfied throughout the bulk of your day.

While Real California milk mozzarella cheese provides a sustainable source of essential nutrients, such as calcium and protein, I love the substitution of the butternut squash pizza crust for regular pizza crust because the added pop of color (to taste the nutrition rainbow!) and the benefit of fiber makes it a no-brainer.

Are you ready to make your next breakfast epic? Make this and I’m sure you’ll want to make it again and again

Breakfast Pizza with Real California Milk Mozzarella Cheese

Time: 35 Minutes
Serves 4

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Ingredients
1 (10 oz) frozen butternut squash pizza crust
2 tbsp extra virgin olive oil, divided
¼ lb sweet Italian sausage
⅓ cup sliced red onion
1 medium fennel bulb, cored, halved, and sliced
3 garlic cloves, finely chopped
2 tsp thyme, chopped
Kosher salt and freshly ground black pepper
½ cup tomato sauce
4 oz shredded Real California Milk mozzarella cheese
2 eggs, scrambled

Directions
Preheat a baking stone in the oven to 450 F. Add pizza crust on a lined baking sheet. Bake from frozen for 10 minutes. Turn pizza over and cook for an additional 10 minutes, until golden. Remove crust from oven and set aside.

Heat 1 tbsp olive oil in a medium skillet or Dutch oven over medium-high heat. Add sausage and cook, breaking up with a spoon until browned, about 4-5 minutes. Set sausage aside in a bowl.

To the same skillet, heat 1 tbsp olive oil over medium-high heat. Add red onion and saute for 3-4 minutes until softened, scraping up any browned bits. Add fennel, garlic, thyme, and season with kosher salt and freshly ground pepper. Cook, stirring for about 5 minutes, until fennel begins to soften. Cover and cook, stirring occasionally, until the fennel is tender and golden, about 5 more minutes. Remove from heat.

On a pizza peel, top pizza crust with tomato sauce, Real California Milk mozzarella cheese, fennel mixture and sausage. Pour egg scramble over the toppings and transfer the baking stone. 

Bake pizza for 10-12 minutes, until the cheese has melted and the crust is lightly browned. Remove from heat. Allow pizza to cool slightly and serve warm.


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Rye Bread Toast with Real California Milk Fromage Blanc and Cherry Tomatoes

Need a quick snack that’s tasty and nutritious? Look no further than this rye bread toast with Real California Milk fromage blanc and cherry tomatoes!

While I grew up loving cheese toast as a child and have a battle scar on my pinky to prove it (trying to cook the dish as a 5-year old didn’t go exactly as planned when my smallest digit bumped into the broiler) -- I have to admit that this is the upgraded, adult version that is much more tasty!

Real California Milk cheeses are brimming with a sustainable quality that I absolutely love. That’s because California dairy farm families help ensure people have access to quality, sustainable and nutrient-rich foods. Plus, as a dietitian, I know recipes like this help add to the recommended servings of dairy that are essential for a healthy diet.

According to a recent study, consuming two servings of dairy per day (compared to a half serving) was associated with a reduced risk of total mortality, non-cardiovascular mortality, cardiovascular disease mortality, major cardiovascular disease, and stroke. You can read more about that here.

So, what are you waiting for?! I dare you to toast yourself to good health with this tasty Real California Milk snack recipe!

Rye Bread Toast with Real California Milk Fromage Blanc and Cherry Tomatoes

Time: 10 Minutes
Makes: 4 snack servings

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Ingredients
4 slices sprouted rye bread
5 oz Real California Milk fromage blanc
12 cherry tomatoes, quartered
1 clove garlic, minced
Zest and jucie of ½ lemon
1 tsp thyme, finely chopped
Kosher salt and freshly ground black pepper, to taste
1 tbsp capers

Directions
Toast rye bread and keep warm.

In a small bowl, add fromage blanc, garlic, thyme, lemon juice and zest. Stir to combine and season with kosher salt and freshly ground black pepper.

Spread fromage blanc mixture over toasted rye bread slices and top with cherry tomatoes and capers. Serve immediately.


If you loved this recipe, you will love my recipes for Passion Toast, Mushroom & Brie Stuffed Pastry Wreath, and Beet Rueben Sandwich!

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Polenta with Sausage, Peppers, Fennel, and Real California Milk Cheese

This polenta with sausage, peppers, and fennel is outstanding. For so many reasons, if I may add.

To start, I experimented with using Real California Milk queso blanco and dry jack instead of the Italian standards - fontina and parmesan.

The flavors came out even tastier in my opinion because Real California Milk cheeses are where it’s at! Not a bad way to add to the three recommended servings of dairy per day by many trusted health organizations, right? You can read more about that here!

My second bragging right: Adrian and I made the polenta from scratch.

When I mean from scratch, I mean we grew Anasazi corn in our garden last summer and dried it. Seeing that we had some sitting on the shelf in a glass jar, we pondered what we’d do with it THIS time. In the past, we’ve made corn and wheat tortillas, a labor of love, so our goal this time was ease and simplicity.  

“How easy is it to make your own polenta?” we wondered. I found out that it’s easier than it sounds. Simply grind corn kernels to a fine consistency and you’re good to go.

Last but not least, I decided to add acorn squash to boost the nutrition! It worked like a charm. Did I mention that we grew the acorn squash and harvested it in JANUARY? That’s quite unusual for the Northern Hemisphere...

What can I say, it was a special polenta recipe.

You can make your own special polenta by following the recipe below!

Polenta with Sausage, Peppers, Fennel, and Real California Milk Cheese

Time: 1 Hour
Serves 4

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Ingredients
12 oz pre-cooked Italian Chicken Sausage, sliced into 1/4-inch rounds
1 red bell pepper, seeded, thinly sliced
1 medium shallot, thinly sliced
1 large fennel bulb, quartered, then cut into 2-inch pieces
1/4 cup fennel fronds, coarsely chopped
1 to 2 habaneros, seeded and thinly sliced
3 cloves garlic, minced
3 tbsp extra-virgin olive oil
1 tbsp sherry vinegar
Kosher salt and freshly ground black pepper
1 small acorn squash, peeled, seeded, and cubed
2 cups chicken broth
2 cups Real California heavy cream
1 1/3 cup fine-ground polenta (not instant)
1/2 cups shredded Real California Milk queso blanco
1/4 cup Real California Milk Dry Jack, grated
1/8 teaspoon freshly grated nutmeg

To Garnish
Grated Real California Milk Dry Jack
Chopped parsley

Directions
Set oven rack to the top top position. Preheat broiler.

In a medium bowl, toss the  chicken sausage, bell peppers, shallot, fennel, fennel fronds, habaneros, garlic, olive oil, and sherry vinegar. Season with kosher salt and freshly ground pepper to taste. Transfer vegetables to a foil-lined baking sheet and roast for 10 minutes, until softened. Stir vegetables and roast for another 10 minutes, or until lightly browned.

Bring 2 inches of water to a boil in a large pot. Place squash in a steamer basket and steam for 15 to 20 minutes, until soft. Allow to cool slightly and puree squash in a blender with 1/4 cup cold water.

Return squash puree to the pot and add chicken broth, heavy cream, and 1 cup water. Bring to a boil over medium-high heat. Slowly stir in the polenta and reduce heat to medium. Continue stirring occasionally for 20-30 minutes, until the polenta is tender and creamy.

Stir in queso blanco, dry jack, and nutmeg to the polenta and allow cheese to melt. Season to taste w/kosher salt and freshly ground black pepper.

Add polenta to bowls and top with sausage and vegetables. Garnish with dry jack and parsley if desired.


If you loved this recipe, you will love my recipes for  Osso Bucco, Avocado Pasta with Roasted Cherry Tomatoes, & Pizza Two Ways!

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Salmon Tikka with Everyday Dal Red Lentils

You might have guessed this by now, but discovering fresh and flavorful ways to cook at home is by far my #1 hobby!

One of my favorite brands to cook with for years has Maya Kaimal, so I couldn’t be more excited to see their products carried at Whole Foods Market 365 in Concord, CA. My local 365 carries Maya Kaimal’s most delicious (and vegan!) Everyday Dal pouches along with some seriously amazing Indian simmer sauces.

To celebrate, I made salmon with Maya Kaimal’s Tikka Masala sauce over Everyday Dal Red Lentils. The result: easy AND tasty! In the blink of an eye, you will have scrumptious dinner at your table with this recipe.

What’s even neater is that for the entire month of February, both of their product lines are on sale when you buy two!

Salmon Tikka with Everyday Dal Red Lentils

Time: 35 Minutes
Serves 2

Ingredients
2 (4 oz) Atlantic salmon fillets
1/3 cup Maya Kaimal Tikka Masala Indian Simmer Sauce
8 oz Greek yogurt
2 tbsp cilantro, roughly chopped
½ tsp ground coriander
½ tsp ground cumin
1 clove garlic, minced
2 tsp lime juice
Kosher salt and freshly ground black pepper
2 (10 oz) pouches Maya Kaimal Everyday Dal Red Lentils

To Garnish
Cilantro leaves
Lime wedges

Directions
In a medium bowl, combine salmon and simmer sauce. Allow to marinate for 20 minutes.

Preheat broiler.

In a small bowl, add yogurt, cilantro, coriander, cumin, garlic, lime juice, and stir to combine. Season to taste with salt and pepper.

Transfer salmon to a foil-lined baking sheet. Broil for 10 minutes or until the internal temperature reaches 145F. Remove from heat.

Squeeze lentils into a small pan and heat over low heat until warmed through, about 3-5 minutes.

Divide lentils between plates. Top with salmon and garnish with yogurt, cilantro, and lime wedges.


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Mushroom & Real California Brie Stuffed Pastry Wreath

What could possibly be better than an edible wreath? Especially wreath made of puff pastry and Real California Milk brie! It’s as delicious as it sounds and couldn’t be more perfect for the season.

Fun fact: The word wreath is derived from an old English word that means “to twist.” The definition couldn’t make more sense when you think about this wreath. It’s not only easy, but a lot of fun twisting around the puff pastry to form this cute holiday design.

Real California brie is an amazing cheese that melts in your mouth and is even better because it’s high quality and made with milk from real dairy farmers in my home state! Plus, Real California cheeses make for an excellent dose of protein, which is an important building block in your body.

I may not be psychic, but I do have a prediction for you: Your family will make this inviting and warm holiday spread with Real California Milk very soon!

Mushroom & Real California Brie Stuffed Pastry Wreath

Time: 40 Minutes
Serves 6-8 as an appetizer

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Ingredients
2 tbsp Real California Butter
2 medium shallots, finely chopped
3 cloves garlic, finely chopped
1 lb cremini mushrooms, thinly sliced
1 ½ cups baby spinach
2 tbsp thyme, chopped
2 tbsp dry sherry
1 sheet frozen puff pastry, thawed
12 oz wedge Real California brie cheese, sliced into 1-inch pieces
1 egg, beaten

Directions
Preheat oven to 400F.

In a large skillet or Dutch oven, heat butter over medium heat. Add shallots and cook, stirring until soft, about 4 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Cooking in two batches, stir in half the mushrooms, spinach, thyme, and sherry. Season with salt and pepper. Sauté mushroom mixture until the liquid is absorbed. Add mushrooms to a medium mixing bowl. Repeat process with second batch, adding additional butter if necessary. Allow mushrooms to cool.

On a lightly floured surface, roll out puff pastry into a round that is 1/4-inch thick. Transfer pastry to a parchment lined baking sheet. Using a large cookie cutter as a guide or a medium bowl, lightly score a 6-inch round in the center of the pastry without cutting all the way through. Make four cuts into the round to form 8 triangles.

Divide the mushroom mixture along the outer round. Evenly distribute 8 slices of brie over the mushroom mixture. Take the tips of each pastry triangle and wrap over the brie, pressing the pastry into the outer edges of the dough to seal. Top with the wreath with 8 additional pieces of brie. Brush the pastry lightly with egg and transfer to the oven. Cook for 20-25 minutes, until golden brown.

Allow the pastry to cool on the oven rack for 5 minutes. Serve the wreath on a platter. Get ready to dig into some Real California cheesy yumminess!


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Pork Black and Bean Stew (Frijol Con Puerco)

If you’re looking for something different from the usual, try this Pork Black and Bean Stew! It’s spicy, comforting, and definitely hits the spot when it’s cold outside.

Not only is the stew pretty easy to make - the pork almost does the braising itself, but it’s a great way to get in your serving of beans for the week! Beans pack in tons of folate and have a bunch of fiber to boot! Not a bad way to balance out a meat stew.

I like my Mexican food spicy - so I used Spiceology’s sweet and spicy habanero blend. It’s super yummy and builds flavor that is different, and in my opinion, more rich than just using cayenne. You can make this stew as spicy or as mild as you like it. It’s going to turn out good no matter what.

Pork Black and Bean Stew (Frijol Con Puerco)

Time: 1 Hour, 30 Minutes
Serves 6-8
Adapted from Saveur

Ingredients
2 lb. boneless pork shoulder, cut into 2" cubes
1⁄2 cup canola oil, divided
Kosher salt and freshly ground black pepper, to taste
8 cloves garlic, finely chopped
2 tsp Spiceology habanero powder, or more to taste
2 medium white onions, thinly sliced
1 lb. dried black beans, soaked overnight
4 sprigs epazote or cilantro
1 lb. plum tomatoes, cored
1 medium jalapeño
2 baby radishes, very thinly sliced, for garnish
Cilantro leaves, to garnish
Cooked white rice, for serving
Lime wedges, for serving

Directions
Season pork on all sides salt and pepper.

In a large saucepan, heat 2 tbsp oil over medium-high heat. Working in batches, add pork to the pan, and cook, turning as needed, until browned on all sides, about 6 minutes. Using a slotted spoon, transfer pork to a plate. Cover and set aside.

Add two-thirds of the garlic, the habanero powder, and one-quarter of the onions to pan, and cook, stirring until soft, about 5 minutes.

Return pork to pot along with beans, epazote, and 8 cups water, and bring to a boil. Reduce heat to medium, and cook, stirring occasionally, until beans and pork are tender, about 1 hour and 15 minutes.

Meanwhile, heat a 12" skillet over medium-high heat. Add tomatoes and jalapeño, and cook, turning as needed, until blackened all over, about 12 minutes. Allow jalapeño to cool. Stem and remove seeds if desired.

Transfer tomatoes and jalapeño to a blender along with remaining garlic and onions, and purée until sauce is smooth.

Return skillet to heat and add remaining oil; when the oil is hot, add sauce, and fry, stirring constantly, until sauce is slightly reduced, about 8 minutes. Season with salt and pepper, and keep tomato sauce warm.

To serve, transfer beans and pork to a large, deep serving platter and drizzle with tomato sauce. Top with radishes and cilantro leaves, and serve with rice and lime wedges.


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Crudites Platter with Real California Milk Dipping Sauces

This holiday season, get your vegetable and dairy fix with Real California Milk dipping sauces! I know it’ll be a favorite at my holiday get-togethers.

Do you ever walk by the produce stands at farmers’ market and wish you could buy ALL of the vegetables? That is a problem I have a little too often.

Eyeing some of my favorite items like romanesco, watermelon radishes, and endives, I know it wouldn’t be ideal to incorporate all of them all into a single recipe, like say, pasta, or even in a traditional salad.

But I have a solution for all of your vegetable lovers out there - crudites! Crudites are a simple raw vegetable platter eaten by the French as an appetizer, typically with a dipping sauce. How healthy is that?

On a recent visit to Farmers’ market, I was inspired to finally buy all of the vegetables I wanted because I could easily serve them as crudites and pair them with two Real California Milk dipping sauces. Both with sour cream, but one with Dry Jack and one with cottage cheese. All amazing products from my home state that make for the easy, tasty, and convenient snacks!

After prepping the veggies on a Sunday, my husband and I had a full platter of healthy snacks to finish up by Wednesday. Thanks to the delicious Real California Milk dipping sauces, we thoroughly enjoyed eating raw vegetables between meals. Three to four servings of vegetables per person, per day = no problem! Amazing considering only 9% of Americans eat enough veggies.

Equally as cool as getting in my veggies, my husband and I were certainly getting in our recommended servings of dairy per day. Did you know that the Dietary Guidelines for Americans recommend three servings of dairy foods each day?

That’s because dairy is nutrient-rich and when consumed as part of a healthy diet, it may help prevent diseases like osteoporosis, hypertension, heart disease and type 2 diabetes. Note: one serving = 8 oz of milk, a 6-8 oz container of yogurt, or 1 ½ oz. of natural cheese.

So while Real California Milk dairy is tasty, fast, and convenient, it can also help you be your healthiest self! Not a bad combo of nutritional benefits in my opinion! So what are you waiting for? Dive into your Real California Milk dairy this holiday season!

Crudites Platter with Real California Milk Dipping Sauces

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Time: 30 Minutes
Serves 8

Ingredients

Zesty Dry Jack Dipping Sauce
⅓ cup Real California Dry Jack cheese, grated
¾ cup Real California sour cream
1 tsp dijon mustard
1 anchovy, finely chopped
1 clove garlic, crushed
1 tbsp lemon juice
1 tsp lemon zest
Kosher salt and freshly ground black pepper

Arugula & Cottage Cheese Dipping Sauce
½ cup Real California cottage cheese
¼ cup Real California sour cream
2 tbsp lemon juice
1 tsp lemon zest
2 oz arugula
¼ cup chives, chopped
1 clove garlic, crushed
Kosher salt and freshly ground black pepper

Crudites
3 rainbow carrots, peeled, cut into ½-inch thick sticks
1 small head cauliflower, cut into florets
1 small head romanesco, cut into florets
1 endive head, trimmed, leaves separated
2 zucchini, sliced lengthwise, ¼-inch thick
½ lb green beans
½ lb snap peas
1 pint cherry tomatoes
1 small watermelon radish, sliced ¼-inch thick lengthwise, cut into quarters
1 bunch red radishes
1 bunch green onions, light and dark green parts, trimmed

Directions
Add all ingredients of Real California Milk Dry Jack Dip to a food processor. Blend until smooth. Season with additional salt and pepper to taste if desired. Add dip to a medium bowl. Set aside.

Prepare Real California Milk Arugula & Cottage Cheese Dip by adding all ingredients to a food processor. Blend until smooth. Season with additional salt and pepper to taste if desired. Add dip to a medium bowl.

Add dipping bowls to the center of a large platter. Arrange crudites around bowl until visually pleasing! Enjoy!


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