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Sausage and Herb Stuffing; Ina Garten

Sourdough Bread, Cranberries, Granny Smith Apples & Italian Sausage Stuffing

Sourdough Bread, Cranberries, Granny Smith Apples & Italian Sausage Stuffing

16 cups 1-inch bread cubes, white or sourdough (1 1/2 pound loaf)
8 tablespoons (1 stick) unsalted butter
2 cups medium-diced yellow onion (2 onions)
1 cup medium-diced celery (2 stalks)
2 Granny Smith apples, unpeeled, cored and large-diced
2 tablespoons chopped flat-leaf parsley
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
3/4 pound sweet or spicy Italian sausage, casings removed
1 cup chicken stock
1 cup dried cranberries

Preheat the oven to 300 degrees F.

Place the bread cubes in a single layer on a sheet pan and bake for 7 minutes. Raise the oven temperature to 350 degrees F. Remove the bread cubes to a very large bowl. You may also leave your bread cubes out overnight if you remember to.

Meanwhile, in a large saute pan, melt the butter and add the onions, celery, apples, parsley, salt and pepper. Saute over medium heat for 10 minutes, until the vegetables are softened. Add to the bread cubes.

In the same saute pan, cook the sausage over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Add to the bread cubes and vegetables.

Add the chicken stock and cranberries to the mixture, mix well, and pour into a 9 by 12-inch baking dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm.

Photo and recipe courtesy of Ina Garten and


Multigrain Bread, Butternut Squash, Brussel Sprouts & Apple Stuffing

Multigrain, Butternut Squash, Brussel Sprouts & Apple Stuffing

1 pound butternut squash, cubed
1 pound brussels sprouts, halved
1 medium gala apple, cut into a 1/2 inch dice
2 shallots, thinly sliced
3 tablespoons olive oil, divided into 2 tbsp and 1 tbsp
1 cup onion, diced
1 cup celery, diced
10 slices bread of choice: crusty sourdough, dry cornbread, whole grain, or, if you are gluten free, millet bread from Food For Life will work nicely. Prior to preparing the recipe, leave bread out for a day to become slightly dry, then cut into cubes.
1 1/2 cups vegetable broth (plus extra as needed)
2 teaspoons fresh rosemary, chopped
1 teaspoon fresh thyme
1 teaspoon chopped fresh sage
1/3 cup dried cranberries
1/3 cup pecans or walnuts
Sea salt and pepper to taste

Heat oven to 400 degrees. Toss the squash, brussels sprouts, apples, and shallots in 2 tbsp oil and season well with salt and pepper. Roast till vegetables are very tender and remove from oven.

Reduce oven heat to 350. Heat other tbsp oil in a large pot. Sautee the onion and celery till translucent (about 5-8 min).

Add the bread cubes and allow them to get golden brown with the veggies in the oil. Add a dash of salt and pepper. Add the roasted vegetables, vegetable broth, cranberries, pecans, and seasonings.

Stir the mix till the broth has almost entirely absorbed in the toasted bread. Transfer to a baking sheet and bake at 350 for about 20 minutes. Serve hot. And delicious.

Photo and recipe courtesy of


French Bread, Cornbread, Bacon, Leeks, Pecan Stuffing

French Bread, Cornbread, Bacon, Leeks, Pecan Stuffing

2 cups pecans
1 cornbread (rounds, squares, or loaves, 8 inches), coarsely broken into 2-inch pieces (8 cups)
1 loaf of Sadie Rose French Bread, coarsely broken into 2 inch pieces (8 cups)
3 tablespoons unsalted butter, cut into small pieces, plus more for dish
8 slices smoked bacon, chopped into 1/2-inch pieces
4 celery stalks, chopped into 1/2-inch pieces
4 leeks (white and pale-green parts only), chopped into 1/2-inch pieces, rinsed well
1 tablespoon plus 1 teaspoon chopped fresh thyme
Coarse salt and freshly ground pepper
2 1/2 cups Homemade Turkey Stock, Chicken Stock, or store-bought low-sodium chicken stock
4 large eggs, lightly beaten

Preheat oven to 350 degrees. Spread pecans on a rimmed baking sheet. Toast in oven for 7 minutes. Let cool slightly; coarsely chop.
Mix together pecans and cornbread in a large bowl.

Butter a 9-by-13-inch baking dish. Cook bacon in a large high-sided skillet over medium-high heat until almost crisp, about 3 minutes. Reduce heat to medium; add celery and leeks. Cook until vegetables are tender, stirring occasionally, about 10 minutes.

Stir in thyme and 1 1/4 teaspoons salt; season with pepper. Transfer to a large bowl.

Return skillet to medium-high heat, and add stock; bring to a simmer, scraping up brown bits and stirring constantly with a wooden spoon. Add to bowl with bacon-vegetable mixture. Stir in eggs. Gently mix in cornbread mixture. (Do not overmix.) Transfer to baking dish. Dot top with butter. Bake until golden brown, about 35 minutes.

You can cook this dressing in the bird as well, make sure all ingredients are cooked before putting in bird, and put it in right before it goes into the oven for roasting.


Photo and recipe adapted and courtesy of


Rye Bread, Kale, Mushrooms & Pumpkin Seed Stuffing

Rye Bread, Kale, Mushrooms & Pumpkin Seed Stuffing

This recipe is cooked outside of the turkey in a dish. But if you’d like to cook it inside the bird, make sure you cook all the ingredients beforehand and stick it in right before you roast the turkey.

4 tablespoons plus ¾ cup olive oil, divided, plus more
10 cups coarsely torn seeded rye, dried out overnight
¼ cup raw pumpkin seeds (pepitas)
1 pound mixed mushrooms (such as maitake, oyster, or crimini), cut into large pieces
Kosher salt and freshly ground black pepper
4 celery stalks, chopped
6 medium shallots, chopped
1 bunch kale, ribs and stems removed, leaves torn
2 tablespoons finely chopped fresh sage
1 tablespoon chopped fresh rosemary
½ cup dry white wine
2 large eggs
3 cups chicken stock or low-sodium chicken broth, divided

Preheat oven to 350°. Brush a shallow 3-qt. baking dish and a sheet of foil with oil. Place bread in a very large bowl.
Toast seeds on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool; add to bowl with bread.
Heat 2 Tbsp. oil in a large skillet over medium-high. Add half of mushrooms, season with salt and pepper, and cook, tossing occasionally, until softened, 6–8 minutes. Transfer to bowl. Repeat with 2 Tbsp. oil and remaining mushrooms.
Heat ¼ cup oil in skillet. Add celery and shallots, season with salt and pepper, and cook, stirring often, until shallots are golden brown and soft, 8–10 minutes. Add kale, sage, and rosemary and cook, tossing often, until kale is wilted, about 2 minutes. Transfer to bowl.
Reduce heat to medium and cook wine in skillet, scraping up any browned bits, until almost all evaporated, about 1 minute. Drizzle over bread mixture.
Whisk eggs, 2 cups stock, and ½ cup oil in a medium bowl; pour over bread mixture. Season with salt and pepper and toss, adding more stock ¼-cupful at a time as needed (you may not use it all), until combined and bread is hydrated. Transfer to prepared dish and drizzle with oil.
Cover with oiled foil; bake until a paring knife inserted into the center comes out hot, 30–35 minutes. Increase oven temperature to 450°. Uncover and bake until top is golden brown and crisp, 20–25 minutes. Let sit 10 minutes before serving.
DO AHEAD: Stuffing can be assembled 1 day ahead. Cover and chill.

Recipe and photo courtesy of


Turkey, Pesto & Cranberry Grilled Cheese

Turkey, Pesto & Cranberry Grilled Cheese

6 slices of roasted turkey breast
6 slices fresh mozzarella cheese
4 tablespoons pesto
6 tablespoons leftover cranberry sauce
4 slices Sadie Rose Sourdough bread, cut ½ – ¾ inch thick

Heat butter in a skillet over medium heat.
Spread the pesto on the sourdough bread, and then add turkey breast, cranberry sauce, and mozzarella cheese.
Place the sandwich into the skillet and let cook for a few minutes until cheese becomes melty, then flip the sandwich onto the other side and repeat until desired color and look is reached.


Recipe and photo courtesy of


Cold Turkey Salad Sandwiches with Pecans


8 slices Sadie Rose Sourdough or Multigrain bread
4 cups chopped, cooked turkey breast
1/2 cup dried cranberries
1/2 cup chopped toasted pecans
1/2 cup diced celery
1/2 cup low-fat Greek yogurt
1/4 cup light mayonnaise
1 tablespoon honey
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1-1/2 tablespoons chopped fresh tarragon leaves (or 1-1/2 teaspoons dried)

In large bowl, stir together all ingredients until well combined. Serve atop toasted Sadie Rose sourdough or multigrain bread.

MAKE AHEAD TIP: Will hold a day or two in fridge, but yogurt gets absorbed into turkey when it sits overnight. Stir in additional yogurt to restore the creamy consistency if eaten the next day.


Recipe and photo courtesy of


Grilled Turkey, Blue Cheese & Apricot Chutney Panini


8 slices Sadie Rose Multigrain bread, each about 1/2 inch thick
4 Tbs. cranberry-apricot chutney (see recipe below)
8 oz. thinly sliced roast turkey
4 oz. blue cheese, crumbled
4 Tbs. mayonnaise (optional)
1 cup arugula
Olive oil for drizzling
Kosher salt and freshly ground pepper, to taste

Preheat an electric panini press on the “panini” setting.

Place the bread slices on a work surface. Spread the chutney on 4 of the slices. Arrange the turkey on top, dividing evenly, and sprinkle with the cheese. Spread the mayonnaise on the remaining 4 bread slices and cover each sandwich with one of the slices, mayonnaise side down.

Place 2 sandwiches on the preheated panini press and close the lid. Cook until the bread is crisp and the cheese is melted, about 4 minutes. Transfer the sandwiches to a cutting board. Repeat to cook the remaining 2 sandwiches.

Put the arugula in a small bowl. Drizzle with enough olive oil to coat and season with salt and pepper. Open the sandwiches and arrange the arugula on each one. Close the sandwiches, cut in half and serve immediately. Serves 4.

If you do not have a panini press, using a pan on the stove will work in a pinch. Press down on the sandwich when it cooks with your spatula.

Apricot-Cranberry Chutney
The chutney can be refrigerated for up to 1 week. Stir in a little water if the chutney seems too thick.

2 tablespoons vegetable oil
1 large shallot, finely chopped
1 garlic clove, minced
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Pinch of freshly grated nutmeg
1 pound fresh or frozen cranberries
3/4 cup dried apricots, finely chopped
3/4 cup dark brown sugar
1/4 cup apple cider vinegar
2 teaspoons fresh lemon juice
Kosher salt
Freshly ground pepper

In a medium saucepan, heat the oil. Add the shallot and garlic and cook over moderately high heat, stirring, until softened, 3 minutes. Add the cinnamon, cloves and nutmeg and cook, stirring, 2 minutes. Add the cranberries, apricots, sugar, vinegar and 1/4 cup of water and cook, stirring, until the cranberries start to burst, 5 minutes. Mash some of the cranberries and cook, stirring, until the chutney thickens, about 5 minutes. Stir in the lemon juice; season with salt and pepper. Let cool before serving.


Recipes and photo courtesy of and


Gobbler Sliders

The whole idea for this recipe is that there is really no cooking involved! Only reheating and assembling.

Gobbler Sliders

Your favorite Sadie Rose slider buns, or burger buns cut in half.
Cranberry Sauce
Mashed Potatoes (optional)

Split the rolls in half and spread a tablespoon of cranberry sauce on the bottom.
Add the turkey slices.
Add about a tablespoon of reheated stuffing on top of turkey.
Pour about a table spoon of warm gravy over the stuffing and cover with the bun top.


Picture and recipe courtesy of


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:
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

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

Caramel Apple Peanut Butter:
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

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

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

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

Fig Preserves:
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
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


Pumpkin, Sage & Pecorino Flatbread

Pumpkin, Sage & Pecorino Flatbread

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

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.


Recipe adapted and photo courtesy of


Open Face Italian Fig Sandwich

Open Face Italian Fig Sandwich
Makes 6

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

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


Roasted Autumn Harvest Panzanella Salad

Roasted Autumn Harvest Panzanella Salad

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


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)


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


Ham & Cheese with Peppers and Apple Chutney

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

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

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


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
-Malted Brown
-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)


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

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

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.


Recipe & photo adapted from


Get Me To The Greek Sandwich

Get Me To The Greek Sandwich
Yields: 4 Sandwiches

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

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


Avocado Egg Salad Sandwich

Avocado Egg Salad Sandwich
Yields: 3 sandwiches

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)

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


Salami & Cream Cheese Sandwich

Salami & Cream Cheese Sandwich

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

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


Turkey & Giardiniera on Ciabatta

Turkey & Giardiniera on Ciabatta

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

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

Recipe and photo courtesy of


Mexican Chorizo & Shrimp Burger

Makes: 4 medium-size burgers

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

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.

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.


Recipe and photo courtesy of


Chianti Meatball Sandwiches

Serves 4

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

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

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.

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


Proscuitto Wrapped Burger with Melon Slaw

Yields: 2 burgers
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

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


Salmon Sliders with Dill-Yogurt Sauce

Salmon Sliders with Dill-Yogurt Sauce

To make 4- 8 mini sliders

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.

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


Squash Blossom and Shaved Asparagus Pizza

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

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


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


Lobster Burgers with Basil Corn Salsa, Bacon & Avocado

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

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


Fig & Parmesan Grilled Cheese

Fig & Parmesan Grilled Cheese

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

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.


Photo courtesy of and recipe adapted from


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

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)

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.


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

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.


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.

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.