Salad Ingredients:

• 1 box or 2 cups Olivia’s Butter & Garlic Croutons, slightly crushed
• 2 cups ripe tomato, in chucks, seeds removed
• 3/4 cup thinly sliced red onion
• 1 cup cucumber, in chunks, seeds removed
• ¼ cup capers, or substitute sliced Kalamata olives
• ½ cup fresh basil leaves, slightly chopped

Vinaigrette Ingredients:

• 3 Tbsp red wine vinegar
• 3 Tbsp water
• ½ cup extra virgin olive oil
• 1 large clove garlic, minced
• ½ tsp Salt
• Pepper to taste

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• 3-4 cups washed and torn romaine
• 1/2 small lemon
• black pepper
• 1 clove garlic
• 1/2 cup fresh grated parmesan
• 1/2 bag of Olivia’s Croutons
• your favorite Caesar dressing to taste, (we really like the Cardini’s brand) or try our recipe.

Split garlic clove and thoroughly rub inside of wooden salad bowl, add romaine, squeeze lemon over romaine and toss, add dressing (not too much!), parm. cheese and toss again, adding pepper to taste, add croutons and toss lightly one more time. This is a great salad anytime but especially in winter when produce can be iffy!

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• 1/2 cup olive oil (the more virgin the better)
• 1-2 garlic cloves
• 3-5 anchovy fillets (optional)
• 2 Tbsp. mayonnaise
• 1/2 tsp. black pepper
• 1 Tbsp. Balsamic vinegar
• juice of 1/2 large lemon

Combine all of the above ingredients in a cuisinart or blender (you may need to cut up your garlic for the blender). Blend until smooth. Use or refrigerate.

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• 1 lb. fresh asparagus
• 1/4 cup butter
• 1/2 tsp. lemon juice
• 3/4-1 cup Parmesan Pepper croutons.

Wash and remove ends of asparagus. Steam or boil until tender. While asparagus is cooking, melt butter, add lemon and set aside. Lightly crush croutons (make sure you use the crumbs at the bottom of the bag!) When asparagus is done, place on a platter, drizzle with lemon butter and sprinkle with crushed croutons. This is simply delicious.

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• 1 1/2-2 lb boneless pork roast
• 1 beaten egg
• 1-1 1/2 cups Olivia’s Butter & Garlic Croutons
• string.

Untie pork roast and rinse. Pat dry and brush inside with beaten egg. Lightly crush croutons and sprinkle over the egg. Reassemble and retie roast. Bake at 325 degrees for 1-1 1/2 hours until pork reaches a temperature of 175 degrees. You can throw in some potato wedges drizzled with olive oil along side your roast to compliment your easy meal.

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• 4 eggs
• 1/2 cup Cheddar cheese
• 1 cup Olivia’s Parmesan Pepper Coutons.

Beat eggs until frothy. Pour into buttered baking pan (8x8 or a casserole dish). Sprinkle with croutons. Top with cheese. Bake at 350 degrees for about 15 minutes, until firm.

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• 1 1/2-2 lbs. of your favorite fish fillet. (I’ve tried Haddock, Salmon, Monk Fish, Halibut, and they’ve all worked well.)
• 1/4 cup mayonnaise
• 1-1 1/2 cups Olivia’s Vt. Cheddar & Dill Croutons
• 1/2 of a small lemon
• pepper

Rinse fish and pat dry. Sprinkle with lemon juice and pepper. With a brush or spatula, spread mayonnaise on both sides of the fillet. Place fish in a baking dish. Lightly crush croutons and mound on top of fish. Bake at 400 degrees for approximately 15 minutes. This will vary depending on the thickness of your fish.

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• 1 lb. bulk type pork sausage (like breakfast sausage)
• 2 tablespoons butter
• 5 oz. (2 cups) sliced mushrooms
• 1 cup (about ½ medium Spanish) onion, coarsely chopped
• 1 cup (2 large stalks) celery, coarsely chopped
• 2 teaspoons dry thyme leaves
• ½ teaspoon ground rosemary
• 4 cups (a 5 oz. bag) of Olivia's Butter & Garlic Croutons (the Multi Grain w/Garlic are also good with this one.)
• 1 cup chicken broth (a little more or less depending if you like "wet" or "dry" stuffing)
• salt and pepper to taste

For preparation you will need a large skillet, at least 12" across and 2-3" deep. Fry pork sausage until completely cooked, crumbling and turning frequently. Prepare your vegetables, as above. When sausage is completely cooked, remove and defat. Clean skillet. Return it to medium heat and melt butter. Add vegetables and herbs and sauté about 10 minutes, until lightly cooked and onion begins to look clear. Turn off heat, add Olivia's Croutons, chicken broth and salt and pepper to taste, stir gently and let stand about 5 minutes, stirring occasionally until liquid is absorbed. Yield 8-9 cups or 44 oz. Your stuffing is complete. You can use it in your bird, or put it in a covered casserole and bake 30-40 minutes and use it as a side dish. (For a crispy top remove the cover for the last 10 minutes)

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• 4 tablespoons (1/2 stick) butter
• 12-14 medium cloves of garlic, cut in ½ or ¼ , but not too small
• 1 ½ cups (2-3 medium) carrots, cut into ¼ " slices, not too small
• 1 ½ cups (2 large stalks) celery, cut into ¼ " slices, not too small
• 1 cup (2-3 medium) parsnip, as above
• 1 cup (about ½ medium Spanish) onion, coarsely chopped
• 2 teaspoons thyme leaves
• 4 cups (a 5 oz. bag) of Olivia's Butter & Garlic Croutons
• ¾ cup chicken broth (more or less depending on taste)
• salt and pepper to taste.

For preparation you will need a large skillet, at least 12" across and 2-3" deep. Melt butter in skillet. Add chopped vegetables and sauté over medium heat for about 10-15 minutes, until vegetables just begin to get tender and onion is clear. Be careful not to overcook the vegetables. Turn off heat and add Olivia's Croutons and broth. Stir gently and let stand about 5 minutes until broth is absorbed. Your stuffing is complete! You can use it in you bird, or put it in a covered casserole and bake 30-40 minutes and use it as a side dish. Yield 7-8cups or 36 oz.

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• 2 cups cooked and seasoned wild rice (If you don't have any pre-cooked wild rice, ½ cup of uncooked wild rice will yield the necessary amount. It takes a good 45 minutes to cook the rice, plan to do it well in advance or you'll be standing around waiting for it. Seasoned means salt, pepper and butter to taste).
• 2 tablespoons butter
• 1 cup (about ½ medium Spanish) onion, coarsely chopped
• 1 cup (2 medium stalks) celery, coarsely chopped
• 1 cup (1 medium) sweet red pepper, coarsely chopped
• 1 teaspoon thyme leaves
• 1 teaspoon rubbed sage
• 2 cups (a little more than ½ a bag) Olivia's Multi Grain w/Garlic Croutons
• 1 cup chicken broth (you may choose more or less)
• salt and pepper to taste
• Optional: ½ cup dry cranberries or chopped dry prunes

For preparation you will need a large skillet, at least 12" across and 2-3" deep. Be sure your rice is taken care of. Melt butter in skillet. Add vegetables and fruit if you choose, and sauté over medium heat, about 10 minutes until onion begins to look clear. Turn off heat. Add seasoned rice, stir, add Olivia's Croutons, add broth and stir again, gently. Let stand about 5 minutes, stirring occasionally until broth is absorbed into croutons. Your stuffing is complete. You can use it in your bird, or put it in a covered casserole and bake 30-40 minutes and use it as a side dish. Yield 6-7 cups of 37 oz.

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