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flatbreadtile

Holiday Flatbreads n’Dip

For all of these recipes, lay the par-baked flatbreads flat, sprinkle on your herbs/seasonings and oil or butter, then cut out desired shapes with cookie cutters. Cook for 8-10 minutes or until desired crispness is achieved.

Pumpkin Hummus:
Ingredients:
1 (14.5 ounce) can chick peas, drained
1 cup pumpkin puree
2 cloves roasted garlic
1/2 teaspoon cumin
1/4 teaspoon ground cinnamon
2 tablespoons coconut oil (extra virgin olive oil is fine, but the results will vary)
1 tablespoon tahini
salt and pepper to taste
1 bunch sage, chopped
1 bunch thyme, chopped
1 bunch rosemary, chopped

Directions:
1. pumpkin hummus: Place all ingredients into a food processor and puree until smooth. Season with salt and pepper. Top with chopped sage, rosemary, and thyme.

Season flatbread with chopped sage, rosemary, thyme, salt, pepper and olive oil.

photo and recipe courtesy of www.spoonforkbacon.com

Caramel Apple Peanut Butter:
Ingredients:
1 cup pumpkin puree (NOT pumpkin pie filling)
1 cup smooth peanut butter
1/2 cup melted caramel
½ cup sugar
1 tablespoon pure vanilla extract
¼ teaspoon ground cinnamon
⅛ teaspoon nutmeg

Directions:
Add all ingredients (except apples) into a blender and blend until smooth.
Transfer dip to a serving bowl, cover with plastic wrap and refrigerate for 30 minutes.
Remove from fridge and enjoy!

Season flatbread with cinnamon, sugar, and butter.

photo and recipe courtesy of www.anightowlblog.com

Fried Black Eyed Peas:
Ingredients:
8 ounces dried black-eyed peas
1/4 cup packed dark-brown sugar
Coarse salt
1/4 teaspoon pimenton (smoked Spanish paprika; igourmet.com)
8 cups vegetable oil

Directions:
Soak peas in a bowl of cold water for 3 hours. Drain, and pat dry. Whisk together sugar, 1 tablespoon salt, and the pimenton.
Heat oil in a large heavy pot over medium heat until it reaches 375 degrees on a deep-fry thermometer. Working in batches, fry peas until golden and crisp, 5 to 7 minutes. Transfer to a paper-towel-lined tray. Drain for about 30 seconds. Immediately transfer peas to a large bowl, and sprinkle with sugar mixture. Toss lightly to coat.

Season flatbread with smoked paprika, salt, pepper, and olive oil.

photo and recipe courtesy of www.marthastewart.com

Fig Preserves:
Ingredients:
3 lb. figs, such as Mission, Adriatic or Brown Turkey
4 cups sugar
1 1/4 cups fresh orange juice
3/4 cup fresh lemon juice
Grated zest of 1 orange
Directions:
Have ready 5 hot, sterilized half-pint jars and their lids.

Trim the fig stems, leaving a little of the stem attached to each fig. In a large nonreactive saucepan, combine the sugar, orange juice and lemon juices. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Add the figs, reduce the heat to medium and cook, stirring gently, for 5 minutes. Using a slotted spoon, transfer the figs to a bowl. Add the orange zest to the syrup and cook, uncovered, until reduced by one-third, 2 to 3 minutes. Return the figs to the pan and cook for 1 minute to heat through.

Using the slotted spoon, divide the hot figs evenly among the jars. Ladle the syrup over the figs, leaving 1/4 inch of headspace. Remove any air bubbles and adjust the headspace, if necessary. Wipe the rims clean and seal tightly with the lids.

Process the jars in a boiling-water bath for 10 minutes. The sealed jars can be stored in a cool, dark place for up to 1 year. If a seal has failed, store the jar in the refrigerator for up to 1 month. Makes 5 half-pint jars.

Season flatbread with salt and olive oil prior to sticking in the oven, then sprinkle with orange zest right as it comes out of the oven.

recipe courtesy of www.williams-sonoma.com

sagepumpkinfb

Pumpkin, Sage & Pecorino Flatbread

Pumpkin, Sage & Pecorino Flatbread

Ingredients:
3 Sadie Rose Par Baked Flatbreads
1 2-pound sugar pumpkin
30 fresh sage leaves plus 2 sprigs
4 tablespoons olive oil
1 cup shaved Pecorino cheese
⅓ cup honey
½ chipotle pepper
kosher salt and fresh ground pepper

Directions
Preheat oven to 400 degrees. Cut pumpkin in half, seed and clean. Prepare a baking sheet with foil, salt and pepper pumpkin halves and place a sprig of sage leaves in each half. Place halves skin side up on baking sheet and cook for 45 minutes or until fork tender. Let cool and remove peel, keeping pumpkin flesh whole. Cut into thin slices and set aside.
Heat 4 tablespoons olive oil in a small sauté pan over medium-high heat. Add sage leaves and cook for 30 seconds or until lightly crisped. Remove from oil, place on a paper towel and season with kosher salt. Reserve oil.
Add chipotle pepper and honey to a small food processor or blender and mix until smooth.
Place flatbreads on a baking sheet topped with parchment paper. Layer pumpkin pieces on naan and drizzle with ¼ of the reserved olive oil. Bake for 5 minutes at 400 degrees or until naan and pumpkin is warmed through. Remove from oven, brush with chipotle honey and top with ¼ of shaved pecorino cheese, crispy sage leaves and sprinkle with additional kosher salt.

Enjoy!

Recipe adapted and photo courtesy of www.foodiecrush.com

openfacefig

Open Face Italian Fig Sandwich

Open Face Italian Fig Sandwich
Makes 6

Ingredients:
honey mustard:
4 tablespoons spicy brown mustard
3 tablespoons light mayonnaise
2 tablespoons nonfat Greek yogurt
2 tablespoons honey
salt and pepper to taste
6 slices Sadie Rose Country French Bread
9 ounces dry peppered salami, thinly sliced
6 ounces capicola, thinly sliced
6 ounces soppressata, thinly sliced
½ lb black mission figs, stems removed and sliced
honey for drizzling

Directions:
1. Place all the ingredients for the honey mustard in a bowl and whisk together until fully combined. Season with salt and pepper.
2. Spread about 2 tablespoons of the honey mustard onto each slice of bread.
3. Layer 1 ½ ounces of salami onto each sandwich, followed by 1 ounce of capicola and soppressata.
4. Top each sandwich with some sliced figs and drizzle with honey. Serve. Enjoy!

Recipe adapted and photo courtesy of www.spoonforkbacon.com

panzanellafall

Roasted Autumn Harvest Panzanella Salad

Roasted Autumn Harvest Panzanella Salad

serves 2 as an entree, 4 as a starter/side dish

Ingredients:

1 tablespoon olive oil

1 small butternut squash, peeled and cubed

2 sweet potatoes, peeled and cubed

2 apples, chopped

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon chili powder

1/4 teaspoon cinnamon

1/4 teaspoon garlic powder

3-4 cups fresh arugula

4-5 thick slices Sadie Rose multigrain bread, cut into chunks

1/3 cup pomegranate arils (or the arils from one pomegranate)

Directions:

Preheat oven to 350 degrees F. Mix salt, pepper, chili powder, cinnamon, and garlic powder in a small bowl.

In a large bowl, mix sweet potato and squash chunks, then drizzle 1 tablespoon of olive oil on top and mix to coat with your hands. Add about 3/4 of the spice mixture, and mix again to coat. Lay on a baking sheet and bake for 20 minutes, flipping once.

After 20 minutes, toss apple chunks with remaining spice mixture. Add apple to the baking sheet and bake for another 25 minutes, tossing once or twice.

Let squash, potatoes and apple cool, then add bread chunks to the baking sheet. Bake for 10-12 minutes, or until golden and crispy. Drizzle with a bit of olive oil if desired.

In a large bowl, combine arugula with roasted fruit, veg and bread cubes. Toss with about 1/4 cup of dressing (or more/less) then sprinkle with pom arils. Serve immediately.

Spiced Pomegranate Vinaigrette

1 teaspoon dijon mustard

1 teaspoon honey

1/4 cup pomegranate juice

1/4 cup apple cider vinegar

1/2 cup olive oil

pinches of: salt, pepper & nutmeg

Combine mustard, honey, pom juice, vinegar, salt, pepper and nutmeg in a bowl and whisk. Stream in olive oil while constantly whisking until dressing emulsifies. Store in the fridge for up to 2 weeks.

Recipe adapted and photo courtesy of www.howsweeteats.com

hamprovolonepear

Ham & Cheese with Peppers and Apple Chutney

Ham & Cheese with Peppers and Apple Chutney
Yields: 4 servings

Ingredients
8 slices Sadie Rose Sourdough bread
Butter, softened
4 ounces provolone and/or cheddar cheese, thinly sliced
1/2 7 ounce jar roasted red sweet peppers, well drained
1/2 of a small pear or apple, thinly sliced
4 ounces thinly sliced cooked ham or prosciutto
2 tablespoons apple chutney

Directions
Spread one side of each bread slice with butter. Place four bread slices, buttered sides down, on griddle. Top with provolone cheese. Add the peppers and proscuitto.
Cut up large pieces of chutney; spread the unbuttered sides of four remaining bread slices with chutney. Place over bread slices on griddle, buttered sides up.
Cook sandwiches over medium heat about 4 minutes each side or until bread is toasted and cheese is melted, turning once halfway through cooking. Serve with additional fruit slices, if desired. Makes 4 servings.

Recipe adapted and photo courtesy of www.bhg.com

vonsdeli

Sadie Rose Breads, now in Von’s Sandwich Delis

Good news is upon us! You can now get your Von’s deli sandwich on your favorite Sadie Rose breads! That’s right, starting Friday 9/12, our breads will be available for your sandwich pleasure every day at participating Von’s delis.

The following breads are available:
-Whole Wheat
-Multigrain
-Malted Brown
-Rye
-Sourdough
-French
-Italian Roll
-Pretzel Roll

The following stores carry our breads in their deli:
-Hermosa Beach (Pier Ave)
-Long Beach (East Ocean Blvd)
-Seal Beach (Pacific Coast Highway)
-Newport Beach (Newport Coast Drive)
-Newport Beach (San Miguel Drive)
-Newport Beach (Bayside Drive)
-Newport Beach (Balboa Blvd)
-Laguna Beach (North Pacific Coast Hwy)
-Mission Viejo (Marguerite Pkwy)
-Laguna Niguel (Alicia Pkwy)
-San Diego (Carmel Mountain Rd)
-San Diego (Scripps Poway Pkwy)
-San Diego (Valley Cntr Dr)
-San Diego Pacific Beach (Garnet St)
-San Diego Mission Hills (W Washington St)
-San Diego La Jolla (Girard Ave)
-Encinitas (Santa Fe Dr)
-Solana Beach (Lomas Santa Fe Dr)
-Coronado (Orange St)

yourfavoritecheeseburger

Your Favorite Cheeseburger, With a Kick.

Happy Labor Day Weekend! Sometimes, sticking with the classics is really the way to go. In honor of our bun sale this week, here is a devilishly delicious cheeseburger recipe that is sure to be your new favorite. The addition of the pickled chilies really sets this cheeseburger off!

Your Favorite Cheeseburger:

Serves: 8

Ingredients:
3 lbs coarsely minced beef
1 tbsp olive oil
3/4 cup Gruyère, coarsely grated
3/4 cup cheddar, coarsely grated
To serve: lettuce leaves, tomatoes and red onion
2 packs (8 total buns) of your favorite Sadie Rose Buns, Brioche or Pretzel

For pickled chilis:
1 1/2 cup white wine vinegar
1/2 cup sugar
2 tblspn sea salt flakes
8 jalepeños, thinly sliced

Directions:
For pickled chilis:
Combine vinegar, sugar and salt, and bring to the boil in a saucepan. Add jalapeño chilies and set aside to cool.

For burgers:
Preheat grill to high. Divide meat into 8 equal portions and scatter with sea salt.
Heat oil in a non-stick frying pan and cook the patties in batches, pressing occasionally to keep their shape, to medium-rare (10 minutes), transfer to an oven tray, top with both cheeses and grill until melted (2 minutes).
Split buns and toast cut-side up under the grill.
Spread aïoli over the bases and top with lettuce, tomato, red onion, beef patties and tomato sauce. Serve with pickled chili.

Enjoy!

Recipe & photo adapted from www.gourmettraveller.com

greeksando

Get Me To The Greek Sandwich

Get Me To The Greek Sandwich
Yields: 4 Sandwiches

INGREDIENTS
1 cup canned chickpeas, rinsed and drained
2 tablespoons fresh lemon juice
2 tablespoons plus 2 teaspoons extra-virgin olive oil
1/4 cup fresh parsley leaves
1/2 small red onion, thinly sliced
Coarse salt and ground pepper
3 ounces crumbled feta
8 slices Sadie Rose Multigrain Bread
1/2 medium cucumber, thinly sliced
1 tomato, thinly sliced

DIRECTIONS:
In a food processor, pulse chickpeas, 1 tablespoon lemon juice, 1 tablespoon olive oil, and parsley until finely chopped. In a small bowl, stir together onion, 1 tablespoon lemon juice, and 2 teaspoons olive oil and season with salt and pepper. In another small bowl, mash feta with 1 tablespoon olive oil. Spread chickpea mixture on 4 slices bread. Top with cucumber, tomato, and onion mixture; season with salt and pepper. Spread feta mixture on 4 more bread slices and place on top of sandwiches. Enjoy!

Recipe & photo courtesy of www.marthastewart.com

avoeggsalad

Avocado Egg Salad Sandwich

Avocado Egg Salad Sandwich
Yields: 3 sandwiches

INGREDIENTS:
Eggs – 3 (boiled)
Avocado – 1
Lemon – Juice of 1/4 of a lemon
Salt – 1/2 tsp
Black Pepper – 1/4 tsp
Scallions – 1/2 cup (chopped)
Watercress – 1/2 cup (chopped)
Dijon Mustard– just a glaze on each slice of bread
Sadie Rose Whole Wheat Bread – 6 slices (makes 3 sandwiches)

DIRECTIONS:
1. Start by boiling 3 eggs
2. Peel the eggs and place them in a large bowl
3. Add the avocado and the juice of 1/4 of a lemon, this will prevent the avocado from browning
4. Chop the watercress and scallions and add to the mixture, along with some salt and pepper to taste
5. Spread dijon along both sides of your Whole Wheat bread, add avocado egg salad, and enjoy!

Recipe & photo courtesy of www.honeywhatscooking.com

salamicreamcheese

Salami & Cream Cheese Sandwich

Salami & Cream Cheese Sandwich
YIELDS: 1 SANDWICH

INGREDIENTS
1 teaspoon(s) grainy mustard
2 slice(s) Sadie Rose Country French bread
2 ounce(s) (about 6 slices) salami, thinly sliced
1/2 small bunch arugula, trimmed and washed
1 tablespoon(s) cream cheese

DIRECTIONS:
Spread mustard on one slice of bread; top with salami and arugula. Spread cream cheese on the other slice of bread; close sandwich. Serve, or refrigerate, wrapped tightly in wax paper or plastic, up to overnight. Cut in half. Enjoy!

Recipe and photo courtesy of www.delish.com

pickledprovoloneturkey

Turkey & Giardiniera on Ciabatta

Turkey & Giardiniera on Ciabatta

INGREDIENTS
1 Sadie Rose ciabatta roll or loaf, split
1 teaspoon olive oil
3 ounces of your favorite roasted turkey, thinly sliced
1/3 cup giardiniera (mixed pickled vegetables), drained and chopped
2 slices provolone

DIRECTIONS
Drizzle the ciabatta with the oil. Form a sandwich with the turkey, giardiniera, and provolone. Enjoy!

Recipe and photo courtesy of www.realsimple.com

shrimpchorizo

Mexican Chorizo & Shrimp Burger

Makes: 4 medium-size burgers

INGREDIENTS:
Fresh Mexican chorizo patty:
17.6 oz (500 grams) of ground pork shoulder, ideally 30% fat
2 cloves of garlic, grated
1 1/2 tsp of Mexican chili powder
1 1/2 tsp of sweet paprika
1 tsp of hot paprika, or cayenne powder
1 tsp of red wine vinegar
1 tsp of tequila
1 tsp of salt
1/2 tsp of freshly ground black pepper
1/2 tsp of dried oregano
1/4 tsp of ground cumin

Garlic shrimps/prawns:
8 large shrimps/prawns (2 for each burger), peeled and deveined
3 sprigs of fresh thyme leaves
1 clove of garlic, minced
1/2 tsp of extra virgin olive oil
1/3 tsp of salt
1/8 tsp of freshly ground black pepper

Paprika mayo:
3 tbsp of mayonnaise
1 tbsp of tomato paste
1 1/2 tsp of paprika
1 tsp of yellow mustard
Juice of 1 juicy lime

4 Sadie Rose Pretzel Buns or Brioche Buns
1/2 heaping cup of shredded manchego cheese
A few thin slices of tomatoes

DIRECTIONS:
Chorizo patties:
Mix all the ingredients together until evenly combined. Cover with plastic wrap and let sit in the fridge for at least 1 hour, or you can certainly make this the day before and keep in the fridge.

Garlic shrimp:
After peeling, deveining and rinsing the shrimps/prawns, dry them really well on a clean towel. Mix evenly with the rest of the ingredients, cover with plastic wrap and let sit in the fridge for 30 min to 1 hour.

Paprika mayo:
Mix all the ingredients together until even. Set aside.

Burger:
Divide the chorizo-mixture into 4 equal portions, then shape into patties. It’s very important to make sure the diameter of the patties is slightly larger than the diameter of the buns! Because the patties will shrink during cooking and there’s nothing more infuriating than an “I-shaped” burger. Now, next step is a little unconventional, but I like to dust a thin layer of flour on both sides of the patties so they pan-fry into nice crusts (you can take this as optional). Heat up 1 tbsp of olive oil in a skillet over medium-high heat until really hot, then add a small nub of unsalted butter in there and the chorizo patties (maximum 2 patties at a time). Leave the patties to pan-fry without moving, until a nicely browned crust has formed on the bottom. Turn the patties over, then add the shredded manchego cheese on top (2~3 tbsp on each). Cover the skillet completely with a lid and keep cooking on medium-high heat for another 1~2 min (the steam will melt the cheese as well as cook the patties), just until the center of the patties is cooked through. Transfer the patties with whatever crispy cheese-bits on the side, onto a plate and let rest.

Keep the chorizo drippings in the skillet and cook the shrimps/prawns on high-heat, about 1 min on each side until just cooked through. Then set aside.

If you want to toast the buns, remove any food-solids inside the skillet with a bit of oil left, then toast the cut-sides of the buns until golden browned in the same skillet.

Apply a good layer of paprika mayo on both sides of the buns, then put 2 thinly sliced tomatoes and a chorizo patty on top. Slice the shrimps/prawns lengthwise and place over the patty. Close it off with the top bun.

Enjoy!

Recipe and photo courtesy of www.ladyandpups.com

meatballchianti

Chianti Meatball Sandwiches

Serves 4

INGREDIENTS:
KETCHUP
1/2 cup white wine vinegar
1/4 cup granulated sugar
1 14 ounce can diced tomatoes
1 small red bell pepper, finely chopped
1 teaspoon fresh ginger, grated
1/4 teaspoon kosher salt
1/4 teaspoon black pepper

BURGERS
2 tablespoons extra virgin olive oil, plus more for brushing
2 medium onions, thinly sliced, about 1 pound
1 tablespoon fresh sage, minced
4 4-inch Sadie Rose Ciabatta squares, split horizontally (You can also use one large ciabatta and cut into smaller pieces)
1 1/2 pounds ground beef chuck
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
4 slices Provolone cheese, about 4 ounces

DIRECTIONS:
KETCHUP
In a small saucepan, combine the vinegar and sugar and cook over medium heat, stirring occasionally, until a medium amber caramel forms, about 8 to 10 minutes. Carefully add the tomatoes and red pepper and cook, stirring occasionally until the mixture is very thick, about 20 minutes. Transfer to a blender and puree. Strain the ketchup through a sieve over a bowl to remove any pieces that didn’t get pureed in the blender and discard. Stir in the ginger, salt and pepper into the ketchup mixture, and set aside.

BURGERS
In a large skillet, heat the 2 tablespoons of olive oil. Add the onions and cook over medium-low heat, stirring until golden, about 15 minutes. Stir in the sage and keep warm.

Preheat the oven to 475 degrees. Heat a grill pan and brush with oil. Toast the Ciabatta on the grill pan until lightly toasted, about 1 to 2 minutes per side and transfer to plates.

Gently shape the ground beef into four 1/2 inch thick patties and season with salt and pepper. Grill the burgers on the grill pan over high heat until browned, about 1 minute per side. Transfer the patties to a baking sheet and top each one with a slice of cheese. Bake the patties for 5 minutes or until medium-rare. Set the burgers on the bread and top with onions and a dollop of homemade ketchup. Close the burgers and serve.

Photo courtesy of and recipe adapted from www.thecakechica.com

proscuittowrapped

Proscuitto Wrapped Burger with Melon Slaw

Yields: 2 burgers
INGREDIENTS:
For slaw
1 1/2 cups julienned cantaloupe
1 tablespoon finely chopped basil
2 teaspoons white balsamic vinegar
Salt and pepper to taste

For burgers
1/2 pound ground beef
Salt and pepper to taste
4 slices prosciutto
2 Sadie Rose Brioche rolls
A few leaves lettuce, preferably butter lettuce

DIRECTIONS:
To make the slaw, combine the first three ingredients in a bowl, season with salt and pepper, and set aside.
Place ground beef in a medium bowl, season with salt and pepper, and use your hands to mix well, then shape into two patties about 3/4 of an inch thick. Wrap each patty in prosciutto by making an x on top of the patty, then tucking under to encase the beef almost completely.
Heat up your gas or charcoal grill until very hot–you should only be able to hold your hand directly above it for a second or two. Grill burgers, prosciutto “seam” side up first, to your desired doneness, about 3-5 minutes.
Drain excess moisture from the slaw, and assemble burgers: bun, lettuce, burger, slaw, bun. Enjoy!

Recipe and photo courtesy of www.10thkitchen.com

salmonslider

Salmon Sliders with Dill-Yogurt Sauce

Salmon Sliders with Dill-Yogurt Sauce

To make 4- 8 mini sliders

INGREDIENTS:
1 – 2 pound Salmon fillets cut into 2”x 4” pieces or the best size you can
Path them dry and salt and pepper them both sides right before cooking.
4-8 Rosemary & Sage Dinner rolls (available through farmer’s markets via Peggy’s Pasta Booth)
½ red onion
4-6 Radishes
2 tablespoons of rice vinegar , salt and pepper to taste
1 ripe avocado in slices
3-4 Lettuce leaves
¼ cup Kalamata Olives
6-8 Long bamboo skewers

For the yogurt sauce:

1 cup Greek yogurt
½ English or pickling cucumber
1 tablespoon of dry dill or 2 tablespoons of fresh.
½ teaspoon fresh ground pepper
¼ teaspoon sea salt
¼ teaspoon celery salt
1 small garlic clove
the zest of one yellow lemon
Place everything on a blender or using a hand blender purée into well combined. Keep it chilled.

DIRECTIONS:
On a very hot skillet sautée the Salmon fillets about 2-3 minutes per side leaving the centers slightly pink. Set them aside.
Thinly slice the red onion and radishes and combine them in a small bowl adding a little rice vinegar salt and pepper.
Cut the dinner rolls in half and slightly toast them , start assembling the sliders.
Place the bottom bun , lettuce , salmon , yogurt –cucumber-dill sauce, radishes and onions place the bun top and with a long skewer passing and olive through it and secure the mini buns.
*Assembling the sliders in this order will prevent the bun to get soggy. Always use the lettuce as bun protector.

Recipe and Photo courtesy of www.yes-moreplease.com

squashblossompizza

Squash Blossom and Shaved Asparagus Pizza

Ingredients:
1 Sadie Rose par-baked Flatbread
2 small cloves garlic, minced
16 oz. fresh mozzarella cheese (packaged in water), grated
10 stalks asparagus
24 squash blossoms
2 tsp. chili flakes
6 tbsp. goat cheese
Salt and pepper

Directions:
Set oven to 350°.
Start off by lightly brushing your par-baked flatbreads with a little olive oil and minced garlic. Put in oven for a quick 1-2 minutes to crisp up.

After you finish cooking the flatbead, top with the freshly-grated mozzarella, 8 oz. on each pizza.

Use a vegetable peeler to create thin asparagus shavings, starting at the thick bottom of the stalk and ending at the top. Once they are all shaved, drizzle with olive oil (about a tbsp.) and toss with a generous amount of salt and pepper. Coat all of the shavings evenly.

Arrange asparagus shavings on top of pizza, then arrange squash blossoms in a circle. Sprinkle chili flakes and crumble goat cheese on top.

Cook for roughly 10 minutes, or until desired golden brown color is achieved. Let cool slightly before slicing, and enjoy!

Photo courtesy of and recipe adapted from www.livbites.com

tomatogazpacho

Chilled Heirloom Tomato Soup with Manchego Toasts

Chilled Heirloom Tomato Soup

Serves 2

3 medium heirloom tomatoes, stem removed and diced
1/2 cucumber, diced
3 scallions, diced
3 tablespoons olive oil
2 tablespoons red wine vinegar
small bunch of oregano
2 sprigs thyme
salt pepper
avocado oil, to garnish

2 slices toasted Sadie Rose Country French/Multigrain bread
Manchego cheese, shaved
Puree all ingredients in the blender and chill for 1 hour.

Serve with toasted bread rubbed with tomato and shaved Manchego cheese.

Photo courtesy and recipe adapted from www.cannellevanille.com

LOBSTER

Lobster Burgers with Basil Corn Salsa, Bacon & Avocado

Ingredients:
Burgers
1 pound fresh lobster meat (about 4 tails)
1/2 pound raw shrimp, peeled + deveined
1/3 cup Panko bread crumbs
1/4 shredded gruyere cheese
1 teaspoon lemon zest
1/4-1/2 teaspoon cayenne pepper
pinch of salt and pepper
2 tablespoons butter
6 Sadie Rose brioche or pretzel burger buns, toasted
6-8 slices cooked thick cut bacon
1 avocado, sliced

Browned Butter Lemon Aioli
2 tablespoons butter
1/2 cup mayo
1 tablespoon lemon juice
1-2 tablespoons sweet thai chili sauce, depending on heat preference.
1 small clove garlic, minced
pinch of cayenne
pinch of salt and pepper

Basil Corn + Peach Salsa
2 ears grilled corn
1 peach, finely chopped
1/4 cup fresh basil, sliced or chopped
1 jalapeño, seeded + chopped
1 lemon, juiced
pinch of salt

Directions:
Chop the lobster and shrimp finely with a sharp knife.

Add the seafood to a bowl with the Panko bread crumbs, gruyere, lemon zest, cayenne, salt and pepper. Mix with a spoon until just combined. Form into 6 equally sized burgers. Place the burgers on a plate, cover and place in the fridge for 15-30 minutes.

Meanwhile make the aioli and salsa. In a heavy-bottomed sauce pan add the butter and melt over medium heat until just browned. Butter will melt, foam, and froth, and then begin to brown along the bottom. Whisk the browned butter bits off of the bottom of the pan and set aside to cool.

Add the mayo, lemon juice, sweet thai chili sauce, garlic, pinch of cayenne, salt and pepper to a medium sized bowl. Stir in the cooled brown butter and whisk until smooth and combined, cover and place in the fridge until ready to use.

To make the salsa cut the kernels off the grilled corn and add them to a medium size bowl. To the bowl add the peach, basil, jalapeño, lemon juice and a pinch of salt. Give everything a good toss. Store, covered in the fridge until ready to use.

When you are ready to eat, heat a large skillet over medium heat. Add 1 tablespoon butter and allow it to melt. Swirl the butter around the pan and add as many burgers as you can fit without crowding the pan. Cook the burgers for 5-8 minutes per side or until cooked through. Be gentle when flipping the burgers as they can break easier than your typical burger.
Spread the bottom of each toasted burger bun with as little or as much aioli as you wish. Add the burger patties, sliced avocado and bacon. Top that with the Basil Corn + Peach salsa. Add the top bun and enjoy!

Photo courtesy of and recipe adapted from www.halfbakedharvest.com

figparm

Fig & Parmesan Grilled Cheese

Fig & Parmesan Grilled Cheese

Ingredients:
4 Sadie Rose sourdough bread slices
grated fresh parmesan cheese (or blend of parmesan & white cheddar)
fig jam
a few sprigs of arugula, per sandwich
butter or olive oil, for the pan
optional: drizzle of balsamic vinegar

Directions:
Assemble sandwiches with cheese fig spread and (optional) a drizzle of balsamic vinegar.
Heat butter or oil in a pan or grill pan. Grill for a few minutes per side, pressing sandwiches down with the back side of a spatula. Or for a panini press effect (without the press), weigh them down by placing a heavier pan on top.

Enjoy!

Photo courtesy of and recipe adapted from www.loveandlemons.com

chickensalad

Chicken Salad with Creme Fraiche on Rye

Perfect with leftover chicken but super simple if making from fresh, too! Enjoy on a hot summer night and save some for lunch the next day!

Chicken Salad with Creme Fraiche on Rye

Ingredients
1 large skin-on, bone-in chicken breast (12-14 ounces)
4 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
3/4 cup fresh fava beans (from about 3/4 pound pods) or frozen, thawed
1/2 small fennel bulb, thinly sliced
1 scallion, thinly sliced
2 tablespoons coarsely chopped fresh tarragon
1 tablespoon Sherry vinegar
1/2 cup crème fraîche
1/2 small English hothouse cucumber, very thinly sliced lengthwise on a mandoline
1/4 cup flat-leaf parsley leaves
1/2 teaspoon finely grated lemon zest
2 teaspoons fresh lemon juice
8 slices Sadie Rose Rye bread or Muligrain bread, toasted if desired
Sea salt (such as Maldon)

Directions
Preheat oven to 425°. Place chicken on a small rimmed baking sheet and rub with 1 tablespoon oil; season with kosher salt and pepper. Roast until golden brown and cooked through, 25-30 minutes. Let cool, then shred into bite-size pieces.

If using fresh fava beans, cook in a large saucepan of boiling salted water until tender, about 4 minutes. Drain and transfer to a bowl of ice water. Drain and peel. (If using frozen fava beans, cook 2 minutes; transfer to a bowl of ice water, then drain.) Toss in a large bowl with fennel, scallion, tarragon, vinegar, chicken, and remaining 3 tablespoons oil; season with kosher salt, pepper, and more vinegar, if desired.

Meanwhile, whisk crème fraîche in a medium bowl to soft peaks (it will look fluffy); season with kosher salt.

Toss cucumber with parsley, lemon zest, and lemon juice in a small bowl; season with kosher salt and pepper.

Serve chicken salad with bread, cucumber, and a dollop of crème fraîche, topped with sea salt and more pepper.

Do ahead: Chicken can be cooked 2 days ahead; cover and chill. Shred just before using. Fava beans can be cooked 2 days ahead; cover and chill.

Enjoy!

You can get our Rye bread from Peggy’s Pasta Booth at local farmer’s markets in San Diego. Our Multigrain bread is also available at local grocery stores throughout Southern California. Click here for a full list of where to buy our breads.

Recipe adapted from and photo courtesy of www.epicurious.com

4th of July with Friends and Food

4th of July Fireworks

Watch the fireworks this year in San Diego and Orange County.

Why not pack a picnic, grab your favorite people and make a night of it.
Below is a menu that we think will do just the trick.

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MENU
Basil Ginger Lemonade
Fresh Tomato & Watermelon Salad
Eggplant & Prosciutto Sandwiches (on Sadie Rose Ciabatta)
S’mores Fudge Bars

Have fun!!

Did You Know? How to Store your Bread.

DID YOU KNOW?
Refrigeration makes bread stale faster.

When bread is stored in a cold environment (but above freezing), re-crystallization begins and staling happens much faster than at room temperature. Freezing, however, dramatically slows this process down. Bottom line – if you are not going to eat all of your artisan bread within 2 days, it is best to wrap it in plastic and freeze it. Our breads freeze great, defrost very quickly and if the above steps are followed, reheat to freshly baked perfection! For more information on caring for artisan bread click here.

Berry Good Night

ON THE ROAD WITH SADIE ROSE
A BERRY GOOD NIGHT

The 2nd annual Berry Good Night Dinner took place in La Jolla Farms on June 21st. The Berry Dinner brings together San Diego’s best organic farmers, winemakers, brewers, chefs, and local artisans who care about the sustainability of our local food system and what we can do to make a difference.

Guests participated in berry picking and got to experience a 6-course meal prepared by chefs who used whole animals purchased from local ranchers and produce from local growers. Sadie Rose was honored to be a part of this event for the second year in a row. Thanks to all who contributed.

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Employee of the Month-June: Misael

MEET THE TEAM
We recently had a company BBQ where we gathered together to feast and to celebrate all of our dedicated employees who work around the clock making all the great bread that comes out of our bakery possible every single day!

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Meet Misael, our June Employee of the Month All-Star. Misael is constantly giving 100% in the bakery and sets an amazing example for the entire team. We feel grateful to have him as a member of the Sadie Rose family. Misael is pictured above with Jennifer (left) the one and only, Sadie Rose.

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Cinnamon-Sugar Stars with Berry Fruit Salad

Cinnamon-Sugar Stars with Berry Fruit Salad

You will need a star cookie cutter for this recipe. You could use whatever shape you’d like, of course, but we think this is a good option for your 4th of July party!

INGREDIENTS:
1 package par-baked Sadie Rose flatbreads
2 tbsp butter, melted
1/2 cup sugar
1 Tablespoon cinnamon
1/2 cup chopped strawberries
1/4 cup shopped apple
1/4 cup blueberries

DIRECTIONS:
Preheat the oven to 400 degrees.

Use the star cookie cutter to cut star shapes out of par-baked flatbreads (use about 1-2 flatbreads)

Spread stars on a baking sheet.

Use a brush to spread the melted butter spread on the stars.

Mix together the sugar and cinnamon and sprinkle it generously on the stars.

Bake stars in oven for about 5-7 minutes until crispy.

Mix together the chopped fruit and add a tablespoon of sugar if desired.

Serve the star “chips” with the fruit salad and enjoy!

Recipe adapted and photo courtesy of www.b-inspiredmama.com

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Grilled Blackberry, Strawberry, Brie & Basil Pizza Crisp

Grilled Blackberry, Strawberry, Brie & Basil Pizza Crisp
Both sweet and tart, these crisps are a perfect option for a decadent and fresh dessert at your 4th of July BBQ.

INGREDIENTS
1 pack of Sadie Rose par-baked Flatbreads
1/4 cup olive oil
16 basil leaves, chopped + divided
8-12 ounces brie, sliced
1 1/2 cups strawberries, chopped
3/4 cup blackberries
1/2 teaspoon pepper

Balsamic Honey Glaze
1/2 cup balsamic vinegar
3 tablespoons honey

DIRECTIONS
Make the honey balsamic glaze. Add the balsamic vinegar and honey to small sauce pan and simmer until reduce by half. This should take about 10 to 15 minutes. Remove from the heat and set aside until ready to use.

When ready to grill the pizzas preheat the grill the high heat.

Add the blackberries to a bowl and add about half of the basil. Lightly mash the blackberries with a fork.

Brush both sides of your flatbreads with olive oil and a little bit of salt. Throw your par-baked flatbreads onto the grill for one minute on each side. Flip back over and start to add toppings.

Top the grilled side of each of the pizzas with slices of brie, but make sure to leave a 1/2 inch boarder around the edges so the brie does not melt all over the grill. Then top with lightly mashed blackberries and the chopped strawberries.

Grill for about 3 to 5 minutes, our until the brie has melted and the pizzas are crisp. Top with the remaining fresh basil and drizzle on the honey balsamic glaze.

To make the American flag pizza, place the the blackberries in the left hand corner of a square pizza crisp and then push the strawberries into the brie in rows. Grill as directed above.

Enjoy!

Recipe adapted and photo courtesy of www.halfbakedharvest.com

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Red, White & Bleu Burgers

Red, White & Bleu Burgers

It’s 4th of July, we have to have some burgers ready for the taking! The festive, fun, spicy and savory burgers are sure to please.

INGREDIENTS
FOR THE PATTIES:
2 tablespoons olive oil
1 white onion, very finely diced
2 large cloves garlic, minced
500g lean minced free-range beef
500g lean minced free-range pork
1 tablespoon wholegrain mustard
1 tablespoon tabasco or similar hot sauce
2 tablespoons balsamic vinegar
2 tablespoons salted capers, rinsed and finely chopped
1 long red chilli, seeds removed, finely chopped
1/4 teaspoon dried chilli flakes
1 tablespoon finely chopped flat-leaf parsley
Sea salt and freshly ground black pepper

TOMATO RELISH:
1 pound ripe tomatoes, finely chopped (with seeds and juices)
2/3 cup finely chopped red onion
1/4 cup chopped fresh Italian parsley
1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
3 serrano chiles, seeded, finely chopped (about 2 tablespoons)

TO SERVE:
Lettuce leaves
Crumbled Bleu cheese
Sliced onion
Tomato relish
1 pack Sadie Rose Brioche or Pretzel Buns (Try slicing a French baguette for smaller patty portions)

DIRECTIONS
TOMATO RELISH:
Combine tomatoes, red onion, parsley, olive oil, lemon juice, and serrano chiles in medium bowl. Season generously with salt and pepper. DO AHEAD: Can be made 4 hours ahead. Cover and chill.

BURGERS:
Heat 2 tablespoons of olive oil in a frying pan over medium heat, add the onion and fry gently for 3 minutes, then add the garlic and cook for a further 5 minutes until the onion is softened.

Remove the pan from the heat and allow the onion to cool for 10 minutes. Meanwhile, place the beef, pork, mustard, Tabasco/hot sauce, balsamic vinegar, capers, chilli flakes, chilli, parsley, 1 teaspoon sea salt and some black pepper in a large mixing bowl and combine thoroughly using your hands. Add the cooled onion and garlic and mix together.

Form the mixture into about 6 individual patties. Place the patties on a baking tray and chill in the fridge for at least 2 hours, before cooking to your liking on a hot BBQ/chargrill pan or in a frying pan. Be sure to add the bleu cheese to the warm patties just before you take them off the grill or pan.

Serve the patties in the buns of your choosing with some lettuce, sliced onion and tomato relish. Secure with toothpicks and accompany with extra relish on the side if you like. Enjoy!

Recipe adaptation and photo courtesy of www.whatkatieate.com

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Caprese Skewers with Balsamic Reduction

Caprese Skewers with Balsamic Reduction

Try these skewers as a side to your favorite grilled meats or veggies. Mix it up by adding mushrooms, onions, sausage, or whatever your heart desires!

INGREDIENTS
½ cup balsamic vinegar
¾ cup extra virgin olive oil
2 cloves garlic, sliced into thin pieces
8 ounces (about 5 1 inch slices) of Sadie Rose Sourdough Bread
12 ounces bread cheese (Juustoleipa) or halloumi cheese cut into 1-inch cubes
24 cherry tomatoes
24 basil leaves
kosher salt and freshly ground black pepper

DIRECTIONS
If using wooden skewers, place in a bowl or shallow plate filled with 1 inch of water and soak for 20 minutes. If using metal skewers, set aside.

Bring balsamic vinegar to medium heat in a small saucepan and cook for 20 minutes or until reduced by half. The vinegar is just right when it coats the back of a spoon. Cover with a lid and keep warm.

In another small saucepan, add the extra virgin olive oil and the garlic cloves and cook over medium heat for 10 minutes or until the oil becomes fragranced with garlic. Remove from heat and brush both sides of the bread slices with the garlic infused oil. Cut the bread into 1-inch cubes.

Thread the skewers starting with a cube of bread, then cheese, then tomato and a basil leaf and repeat another time, ending with a cube of bread. Repeat with the rest of the skewers.
Give each skewer another generous dab of the olive oil and then a sprinkle of kosher salt and freshly ground black pepper.

Bring grill to high heat. Place skewers on grill rack and cook for 4 minutes or so, turning skewers every 30 seconds to 1 minute as the tomatoes begin to blister and the bread starts to toast and all sides are cooked evenly.

Drizzle with reduced balsamic and serve. *If balsamic reduction begins to thicken, heat again over medium heat and stir until thinned. Enjoy!

Recipe and Photo courtesy of www.foodiecrush.com

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S’mores Fudge Bars

These little guys are ridiculously good and worth every little step. Don’t be intimidated by the homemade marshmallow, either. We promise it is worth it. But if you are short on time or just don’t want to venture there, you can use store bought marshmallow cream. Pack these up for your 4th of July picnic and get the taste of s’mores without the fire.

S’mores Fudge Bars

Ingredients:
Crust:
20 full graham crackers
1/4 cup granulated sugar
1/2 teaspoon salt
12 tablespoons unsalted butter, melted

Fudge filling:
2 cups semisweet chocolate chips
1 (14 ounce) can sweetened condensed milk

Marshmallow topping:
2 large egg whites
1/4 teaspoon cream of tartar
3/4 cup granulated sugar
1/2 cup light corn syrup
1/4 cup water
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract

Directions:
For the crust:
Preheat the oven to 350°F. Line an 8×8-inch baking pan with foil.

Place the graham crackers, sugar, and salt in the bowl of a food processor and pulse until finely ground. Add the melted butter and pulse until the mixture is moistened. Press the mixture into the bottom of the prepared baking pan. Bake for 10 minutes. Remove to a cooling rack and let cool completely.

For the filling:
In a small saucepan set over medium-low heat, combine the chocolate chips and condensed milk. Heat until the mixture is melted, thick, and smooth, stirring constantly. Pour over graham cracker crust. Place in the refrigerator while making the marshmallow topping.

For the marshmallow topping:
In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites and cream of tartar until soft peaks form.

Meanwhile, in a small saucepan set over medium-high heat, combine the sugar, corn syrup, water, and salt. Bring the mixture to a boil and continue to cook until a candy thermometer registers exactly 240°F. Immediately remove from heat. Turn the mixture on low speed and carefully and gradually drizzle the syrup into the egg whites. Increase speed to medium-high and beat until the mixture is thick and glossy and looks like marshmallow fluff, about 7 minutes longer. Add in the vanilla and beat until combined.

Spread the marshmallow topping evenly over the chocolate fudge layer. Use a kitchen torch to gently torch the marshmallow layer until lightly golden. Alternatively, place the pan under the broiler and broil for 1 minute, or until lightly golden.

Refrigerate the pan for at least 1 hour before cutting into squares and serving. The squares can be stored in an airtight container in the refrigerator for up to 5 days.

Recipe and photo courtesy of http://www.handletheheat.com/

eggplantmuff

Eggplant & Proscuitto Sandwiches

This recipe is awesome because you can pick and choose your own ingredients as you wish, and if you don’t have time to make your own pesto, using a good quality store bought one will do just fine. Just don’t forget to press these sandwiches before you cut and serve them! The key is getting all those delicious flavors molded together. Perfect for your 4th of July picnic.

Eggplant & Proscuitto Sandwiches

Ingredients:

For the Pesto:
2 cups fresh basil leaves
⅓ cup Parmesan cheese
⅓ cup pine nuts (Allergic to pine nuts? Try walnuts, almonds, or sunflower seeds!)
3 cloves garlic
½ teaspoon kosher salt
¼ cup olive oil

For the fillings:
1 red bell pepper
1 eggplant, cut lengthwise into ¼ inch thick slices
Olive oil, for brushing
Kosher salt and freshly ground pepper, to taste
4 oz soft goat cheese
½ lb fresh mozzarella cheese, cut into thick slices
⅓ lb sliced prosciutto
1 loaf Sadie Rose Ciabatta

Directions:
First, make the pesto. In a food processor, combine the basil, Parmesan, pine nuts, garlic, and kosher salt. Pulse until well-mixed. Slowly pour the olive oil into the food processor as it is running, and continue to run until the pesto comes together. Set aside.

Preheat the grill to high. Grill the bell pepper, turning frequently, until blackened on all sides. Remove from the grill, place in a bowl, and cover tightly with plastic wrap for 15 minutes. After 15 minutes, peel the skin from the pepper, rinse, pull out the stem and seeds, and cut into strips.

As you wait for the pepper to be ready, brush the sliced eggplant with oil, sprinkle with salt and pepper, and grill over medium-high until cooked through, about 4 minutes per side.

Spread the pesto on one of the pieces of bread, and goat cheese on the other. Layer on the prosciutto, roasted red peppers, mozzarella, and eggplant, and then sandwich the two pieces together.
Press down on the sandwich, and then wrap tightly with plastic wrap. Weigh down with a heavy object and let sit in the fridge for at least 2 hours, or overnight.

When ready to serve or pack, unwrap the sandwich and cut off the very ends and sides to make them even. Then, cut the sandwich into mini sandwiches (I usually wind up with about 10 per loaf).
Wrap the sandwiches to keep them together while traveling, if necessary, and serve at room temperature. Enjoy!

Recipe & photo courtesy of http://blog.hostthetoast.com/