Harvest Creations Appetizers

Fried Green Tomato Pimento Cheese Stack3450FrGreenTomCrabStack

Yield: 1 order

Ingredients:

3 each Dipt’n Dusted® Fried Green Tomatoes
2 tbsp Pimento cheese
3 tbsp Remoulade sauce
1 tbsp Bacon, diced cooked
1 tbsp Arugula

Method:
1. Follow cooking instructions for Dipt’n Dusted® Fried Green Tomatoes and set on paper towels to drain.
2. Place 1 cooked green tomato slice in the center of a plate or platter.  Add 1 tablespoon of pimento cheese on top of tomato slice
3. Repeat Step 2 and place the third tomato slice on top to complete the stack
4. Evenly drizzle the remoulade sauce over  Fried Green Tomato Pimento Cheese Stack.  Top with arugula and diced bacon

Vegetable Mix Tacos3440_VeggieMixTacosSauceFullSml

Yield: 1 serving

Ingredients:
2 oz. Vegetable Patty Mix
2 flour tortillas, 4″ rounds
2 tbsp green cabbage, shredded
1 tbsp Pico de Gallo or salsa
½ tsp cilantro, chopped

Method:
1. Preheat medium sauté pan over medium-high heat.                                                                                             2. Lightly oil pan and cook Vegetable Patty Mix following package instructions.  Coarsely chop or crumble.
3. Divide cooked vegetable mixture between tortillas.  Top with cabbage, Pico de Gallo or salsa and cilantro.

Crispy Bella Mushrooms with Dipping Sauce

Ingredients:
6 ounces Dipt’n Dusted® Bella Mushrooms
1/3 cup creamy horseradish sauce
1 piece leaf lettuce (optional)

Method:

  1. Preheat frying oil to 350ºF; follow cooking instructions for Bella Mushrooms.  Place cooked mushrooms on paper towels to drain; keep warm until ready to use
  2. Place lettuce on serving plate and top with Bella Mushrooms.  Serve with horseradish sauce.
    (Makes 1 serving)

 

Parmesan Zucchini Fries

Ingredients:
8 ounces Dipt’n Dusted® Zucchini Fries
1 tablespoon grated Parmesan
1/4 cup horseradish dipping sauce
1 sprig parsley (optional)

Method:

  1. Preheat frying oil to 350ºF; follow cooking instructions for Zucchini Fries.  Place cooked mushrooms on paper towels to drain; keep warm until ready to use
  2. Add sauce to container and place in serving plate. Place Zucchini Fries on plate and garnish with parsley sprig, if desired.
    (Makes 1 serving)

 

Veggie Trio – Bella Mushrooms, Zucchini Fries, Pickle Chips

Ingredients:
3 ounces Dipt’n Dusted® Zucchini Fries
3 ounces Dipt’n Dusted® Bella Mushrooms
3 ounces Breaded Pickle Chips
1/4 cup creamy horseradish sauce
1/4 cup marinara sauce
1/4 cup spicy ranch
1/2 teaspoon grated Parmesan cheese
1 sprig parsley (optional)

Method:

  1. Preheat frying oil to 350ºF; follow cooking instructions for Zucchini Fries, Bella Mushrooms and Breaded Pickle Chips.  Place cooked items on paper towels to drain; keep warm until ready to use
  2.  Serve all fried items arranged on a serving platter with dipping sauces.  Sprinkle with Parmesan cheese and garnish with parsley, if desired.
    (Makes 1 serving)

 

Fried Pickles

Ingredients:
8 ounces Sweet & Spicy Pickle Chips
1/2 cup dipping sauce

Method:

  1. Preheat frying oil to 350ºF; follow cooking instructions for Sweet & Spicy Pickle Chips.  Place cooked pickles on paper towels to drain; keep warm until ready to use
  2.  Place pickles in desired serving container and serve with choice of dipping sauce.
    (Makes 1 serving)

 

Fried Green Tomatoes Blue Crab Salad Stack

Yield: 2

Ingredients:
6 pieces Dipt’n Dusted® Fried Green Tomatoes
8 ounces Blue Crab Salad (recipe follows)
1/4 cup spicy Mustard sauce (recipe follows)
1 tablespoon diced tomato, diced
1 tablespoon thinly sliced green onion

Spicy Brown Mustard Sauce
Country Style Mustard – 1/4 cup
Hot Sauce (your favorite) – 3-4 dashes
Lemon juice, fresh – 1 teaspoon

Place ingredients in mixing bowl and mix well

Crab Salad Recipe
Blue Crabmeat – 8 oz.
Mayonnaise – 2 tablespoons
Lemon Juice, fresh – 1/2 teaspoon
Salt and pepper to taste

Place all ingredients in mixing bowl and gently mix well; refrigerate until ready to use.

Method:
1. Preheat frying oil to 350ºF; follow cooking instructions for Fried Green Tomatoes:Place cooked tomatoes on paper towels to drain until ready to use.
2. Drizzle serving plate with spicy brown mustard sauce.
3. Build the stack in the following order ending with crab salad:
a) Place 1 Fried Green Tomato on plate with sauce, then add 1.5 oz. of crab salad
4. Repeat steps in (a) above two more times and finish with remainder of crab salad.

Fried Green Tomato Pimento Cheese Stack

Yield: 1

Ingredients:
Dipt’n Dusted® Fried Green Tomatoes – 3
Pimento Cheese – 1/4 cup
Remoulade Sauce – 2 oz.
Bacon, cooked & diced – 1 tablespoon
Arugula – 2 oz.

Method:
1. Preheat frying oil to 350ºF; follow cooking instructions for Fried Green Tomatoes: place cooked tomatoes on paper towels to drain until ready to use.
2. Place 1 cooked tomato slice in the center of a plate or platter.  Add 1 tablespoon of pimento cheese on top of tomato slice
3. Repeat Step 2 and place the third tomato slice on top to complete the stack.
4. Evenly drizzle the remoulade sauce over the Fried Green Tomato & Pimento Cheese Stack or serve on the side for dipping.  top with Arugula and diced bacon.