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Grilled Shrimp & Fried Green Tomato Sliders

Grilled Shrimp & Fried Green Tomato Sliders

Yields: 15 sliders

For the tomatoes:
4 green tomatoes, cut into ¼-inch slices
black pepper
1 cup all-purpose flour
2 teaspoons garlic powder
1½ cups panko bread crumbs (Japanese bread crumbs)
½ teaspoon paprika
½ teaspoon cayenne pepper
4 large eggs
2 tablespoons whole milk
vegetable oil, for frying

For the Remoulade:
½ cup mayo
1 tablespoon creole mustard
½ teaspoon prepared horseradish
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
couple dashes hot sauce
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon paprika
¼ teaspoon Old Bay (cajun seasoning)

For the Shrimp:
1 pound jumbo shrimp, peeled and deveined
1 tablespoon olive oil
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon cayenne pepper
¼ teaspoon Old Bay (cajun seasoning)

For the sliders:
green leaf lettuce
pickle slices
Sadie Rose mini buns, or sliced Sourdough.

In a medium bowl, whisk together all of the remoulade sauce ingredients until evenly combined. Taste for seasonings, and adjust accordingly. Cover with plastic wrap and store in the fridge until ready to serve. Can be made a day in advance.
In a large bowl, toss together the shrimp, oil and seasonings until evenly coated. Heat a stove top grill pan over medium-high heat. Grease with cooking spray or oil. Once hot, lay out the shrimp, in a single layer. Cook for about 2 to 4 minutes on the first side, or until charred and bright pink. Turn over and cook for another 1 to 2 minutes. Transfer to a plate or platter and set aside.

Lay out the tomato slices in a single layer on a plate or platter. Season with salt and black pepper on both sides. In a shallow dish, combine the flour, garlic powder, a bit of salt and pepper, and a pinch of cayenne. In a separate shallow dish, combine the bread crumbs, paprika and cayenne pepper. In another bowl, whisk together the eggs and milk.
Coat the tomato slices first in flour, dredging both sides and shaking off the excess. Then dip into the egg and finally into the bread crumbs, making sure to coat both sides evenly. Lay out the coated tomato slices on a wire rack until all of them are dredged.

Heat a large skillet over medium heat, with about an inch of oil. Once hot, cook the tomatoes in batches. Fry for about 2 to 4 minutes on the first side or until golden brown and crispy. Turn over and cook for another 1 to 3 minutes. Transfer the fried tomatoes to a wire rack, set over a baking sheet. Continue until all of the green tomatoes are fried.
To assemble the sliders, warm the buns, fried green tomatoes and shrimp in a 350°F oven for a few minutes until warmed through. Slice the buns in half, and slather both sides with the remoulade sauce. On the bottom part of the bun, lay down a fried green tomato. Top with a grilled shrimp, lettuce and pickles. Cover and skewer with a long toothpick. Serve hot or at room temperature. Enjoy!

Photo courtesy of and recipe adapted from

Corned Beef & Guinness Caramelized Onion Grilled Cheese


Makes 1 sandwich.

1 tablespoon oil
1 medium onion, sliced
1 cup Guinness
1 teaspoon Worcestershire sauce
2 teaspoons grainy mustard
1 tablespoon butter, room temperature
2 slices Sadie Rose Malted Brown Bread, lightly toasted
1/2 cup cheddar, shredded, room temperature
2 ounces cooked corned beef, sliced or shredded, warm

Heat the oil in a pan over medium heat.

Add the onions and saute until tender, about 5-7 minutes.

Add 1/4 cup Guinness , cover and simmer until the liquid has mostly evaporated, about 15 minutes and repeat three more times.

Remove from heat and mix in the Worcestershire sauce and grainy mustard.

Heat a non-stick pan over medium heat.

Butter the outside of each slice of bread, sprinkle half of the cheese on the inside of one slice of bread, top with half of the onions, the corned beef, the remaining onions, cheese and finally the other slice of bread.

Add the sandwich to the pan and grill until golden brown and the cheese has melted, about 2-4 minutes per side.

Photo courtesy of and recipe adapted from

Brie Stuffed Burger with Spicy Scallion Mayo

Brie Stuffed Burger with Spicy Scallion Mayo

Makes 4 large burgers.

For spicy scallion paste:
4 scallions, thinly sliced
2 garlic cloves, minced
1 serrano chile, thinly sliced
Zest of 1 lemon
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/4 cup mayonnaise

For the burgers:
1 1/2 pounds ground beef
Salt and freshly ground pepper
4 ounces brie cheese, rind removed and cut into 4 pieces
Vegetable oil, for brushing
4 Sadie Rose Pretzel Buns, sliced.
1 large tomato, cut in 1/4-inch slices
1 head of butter lettuce, leaves separated

Make spicy scallion paste:
In a food processor, pulse scallions, garlic, chile, lemon zest, olive oil, and salt together until a chunky paste forms. Set 4 tablespoons aside. With remaining scallion paste, mix it with 1/4 cup mayonnaise; set aside and refrigerate for later use.

Make burgers:
Light a grill or place a grill pan on the stove over high heat. In a medium-sized bowl, season ground beef with salt and pepper and form 8 thin patties. Top 4 patties with a slice of Brie and a tablespoon of scallion paste. Top with the 4 remaining patties, pinching the edges to seal.

Brush burgers with oil and grill over high heat, turning once or twice, about 8 minutes for medium-rare patties. Two minutes before serving, grill hamburger buns until toasted.

To assemble burgers:
Spread a thin layer of reserved scallion mayonnaise on insides of buns. Fill each bun with a burger, tomato, and lettuce.


Photo courtesy of and recipe adapted from

Pork Two Ways with Bleu Slaw

Pork Two Ways with Bleu Slaw

3 cups shredded coleslaw mix
½ cup ranch dressing
¼ cup crumbled bleu cheese
⅛ tsp pepper
2 slices bacon, cooked and crumbled
2 tablespoons salt
1 tablespoon paprika
2 teaspoons ground red pepper
4 cloves garlic, smashed
2 large onions, peeled and quartered
1 five pound Boston Butt pork roast
¼ cup vegetable oil
1 package Sadie Rose brioche buns
½ cup warmed BBQ sauce
Butter pickle slices

1. Combine salt, paprika and pepper in a small bowl. Rub pork with oil, and then rub spice mixture on pork, coating it all over. 2. Place roast in a slow cooker with garlic and onions. Add enough water to come three-quarters up the side of the pork.
3. Cover and cook on low for 10 hours. Save about a cup of the liquid and take out the pork. Remove any fat and bones, and then use two forks to shred it.
4. Combine coleslaw mix, ranch, bleu cheese, bacon, salt and pepper, set aside.
5. Mix sandwich-size portions with warmed bbq sauce and place on toasted buns. Top with coleslaw and serve. Any extra shredded pork will freeze just fine, and there is nothing like knowing you have a bag of shredded pork bbq in your freezer.


Photo courtesy of and recipe adapted from

Chocolate Bread Pudding with Warm Raspberry Sauce

Chocolate Bread Pudding with Warm Raspberry Sauce

2 cups semi-sweet chocolate chips, divided
1/2 teaspoon instant coffee granules or espresso powder
4 eggs, at room temperature
3/4 cup firmly packed brown sugar
2 teaspoons pure vanilla extract
1 1/2 cups whole milk, at room temperature
1 cup heavy cream, at room temperature
6 cups cubed stale Sadie Rose French bread
1/2 cup seedless raspberry jam, warmed until thin
Fresh whipped cream

Melt 1 cup chocolate chips by putting in microwave for 30 seconds at a time, stirring between each interval until smooth (it should take about 1 1/2 minutes total for chocolate to melt). Stir instant coffee granules into warm melted chocolate and set aside to cool.

In a large bowl, whisk eggs. Beat in brown sugar and vanilla. Blend in cooled, melted chocolate until mixture is very smooth. Gradually stir in milk and cream and mix well. Fold bread cubes into milk mixture and set aside to soak for 30 minutes, stirring occasionally to ensure that bread is evenly soaked.

While bread is soaking, preheat oven to 350°F. Grease an 8-cup capacity baking dish (such as an 8- by 8-inch square dish or a deep 9-inch round dish) with butter.

Scoop half of the soaked bread mixture into prepared baking dish. Evenly sprinkle with 3/4 cup chocolate chips. Pour remaining soaked bread on top of chocolate chips and spread into an even layer. Sprinkle remaining 1/4 cup chocolate chips on top.

Bake for about an hour or until center is set. Start checking for doneness at about the 45 minute mark and then every 5 minutes thereafter.

Drizzle raspberry jam over the top of the bread pudding and onto serving plates, if desired. Serve warm with whipped cream.

Photo courtesy of and recipe adapted from

Radicchio Salad With Sourdough Dressing

Radicchio Salad With Sourdough Dressing

3 ounces Sadie Rose sourdough bread, crust
 removed, torn into small pieces (about 1 cup), divided
1 tablespoon plus ⅓ cup olive oil
Kosher salt and freshly ground black pepper
1 small garlic clove
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon sugar
1 head radicchio, leaves separated, torn if large
2 scallions, thinly sliced

Preheat oven to 425°. Toss half of bread with 1 Tbsp. oil on a rimmed baking sheet; season with salt and pepper. Bake, tossing once, until golden brown, 8–10 minutes.

Pulse garlic, vinegar, mustard, sugar, remaining bread, and 2 Tbsp. water in a blender to combine; let sit 5 minutes to soften bread. With motor running, gradually add remaining ⅓ cup oil; blend until smooth (bread will blend into dressing, thickening and flavoring it, while retaining some texture), about 2 minutes; season with salt and pepper.

Toss radicchio, scallions, croutons, and dressing in a large bowl; season with salt and pepper.


Photo courtesy of and recipe adapted from

Pecorino & Parsley Stuffed Mushrooms

Pecorino & Parsley Stuffed Mushrooms

Yields: 28 mushrooms

1/2 cup breadcrumbs (pulse day old Sadie Rose bread in your food processor until fine, we suggest Sourdough).
1/2 cup grated Pecorino Romano
2 garlic cloves, peeled and minced
2 tablespoons chopped fresh Italian parsley leaves
1 tablespoon chopped fresh mint leaves
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
28 large (2 1/2-inch-diameter) white mushrooms, stemmed

Preheat the oven to 400 degrees F.

Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.

Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.

Photo courtesy of and recipe adapted from

Clam Spaghetti with Tomatoes & Breadcrumbs

Clam Spaghetti with Tomatoes & Breadcrumbs

1 lb Spaghetti
¼ cup unseasoned breadcrumbs (pulse day old Sadie Rose Bread in your food processor until fine, we suggest Country French)
¼ cup plus 1 tablespoon olive oil (plus more for drizzling, if desired)
2 large cloves of garlic, crushed
1 lb tomatoes on the vine (you can use any kind, but the smaller varieties, like grape and cherry are best), coarsely chopped
3 dozen little neck clams, scrubbed clean
1 cup white wine (chicken stock works in a pinch!)
2 tablespoons fresh lemon juice
2-3 tablespoons bottarga (optional, a Mediterranean delicacy, very popular in Sicily. It is salted and cured fish roe, usually from tuna).
2 teaspoons crushed red pepper
2 tablespoons chopped fresh basil, plus more for garnish
2 tablespoons chopped fresh parsley, plus more for garnish
salt and freshly ground black pepper

First toast the breadcrumbs. Heat 1 tablespoon of olive in a small skillet over medium heat. Add the breadcrumbs, a ¼ teaspoon salt and a little black pepper. Toss frequently as the breadcrumbs toast so that they don’t burn.
In about 3 minutes, they will nicely brown and you can remove them from the heat, setting them aside in a small dish.

Heat the rest of the olive oil in a larger skillet over medium heat. Add the crushed garlic cloves, the crushed red pepper and a few twists of freshly ground black pepper.

Simmer the garlic for about 3 minutes, then add the chopped tomatoes and a ½ tsp salt. Stir and reduce the heat to medium-low, allowing the tomatoes to break down and form a light sauce, about 12 minutes.

In the meantime, bring a large stock pot filled with water to a boil. Add a generous pinch of salt and the spaghetti and cook until al dente, according to the package instructions. Drain the pasta, reserving ½ cup of the pasta water.

Add the clams to the tomatoes in the skillet along with the wine, lemon juice and half of the freshly chopped herbs. Cover the skillet and allow the clams to steam cook (their shells will open), about 6-8 minutes. Discard any clams that do not open.

Add the drained pasta and the bottarga to the tomatoes and clams and toss to combine. Add about ¼ cup of the pasta water (you can add more if the sauce seems dry) and cook for 2 more minutes.

Serve immediately in separate dishes. Sprinkle the toasted breadcrumbs on top, along with any remaining fresh herbs.


Photo courtesy of and recipe adapted from

Roasted Garlic, Ricotta & Maple-Roasted Tomato Crostini

Roasted Garlic, Ricotta, and Maple-Roasted Cherry Tomato Crostini

Serves 6-8 as an appetizer.

1 recipe of maple-roasted cherry tomatoes (see below)
3 heads of garlic
1 c. of ricotta
1 baguette
olive oil
sea salt and pepper

For the tomatoes:
1 pint cherry or grape tomatoes
1/4 c. olive oil
1 TBS maple syrup
1/2 tsp sea salt

Preheat oven to 350°F.
Wash tomatoes and remove/discard stems. Slice each cherry tomato in half and place cut side up in single layer on baking sheet with rim. In a small bowl, whisk together olive oil, maple syrup, and salt, then pour over the cherry tomatoes, doing your best to get some oil on each tomato. Roast for 45-60 minutes, until tomatoes begin to caramelize.

While the tomatoes are roasting, roast the garlic as well: slice the tops off the garlic heads so the cloves are partially exposed. Place the heads in a piece of tinfoil and drizzle with olive oil, then sprinkle with sea salt. Close the foil into a pouch, and roast until soft, about 45-55 minutes at 350°F.
Remove the garlic from the oven, and let cool until comfortable to handle. Squeeze the roasted garlic out of the papery shells into a bowl, and mash with a fork. Mix the roasted garlic with the ricotta, and season to taste with salt and pepper.

Preheat the broiler. Slice the baguette into thin rounds, then place on a baking sheet. Brush the tops and bottoms lightly with olive oil. Broil the toasts until golden brown, about 5 minutes total, flipping once halfway through. Remove from the oven and let cool to room temperature. To serve, spread the ricotta mixture onto the toasts and top with a spoonful of roasted cherry tomatoes.

Photo and recipe courtesy of

Filet Mignon & Crispy Shallot Crostini

Filet Mignon & Crispy Shallot Crostini

Serves: 4-6

1 French baguette, cut into thin slices
2 tablespoons olive oil
Kosher salt
2 (8 ounce) filet mignon steaks, cooked to medium-rare
Romesco Sauce (recipe below)
4 ounces goat cheese, crumbled
Crispy Shallots (recipe below)
Parsley, for garnish

for the Romesco Sauce
1 red bell pepper
1 large plum tomato
2 cloves garlic
½ cup slivered almonds, toasted
2 tablespoons apple cider vinegar
1 teaspoon paprika
½ teaspoon cayenne pepper
⅓ cup extra virgin olive oil
Kosher salt
Freshly ground black pepper

for the Crispy Shallots
2 shallots, thinly sliced
All purpose flour
Olive oil
Kosher salt

Brush baguette slices with olive oil and season with Kosher salt. Toast baguette slices in a 350°F oven until lightly toasted.
Top baguette with a spoonful of Romesco sauce and a few crumbles of goat cheese. Thinly slice filet mignon and place 1 or 2 slices on each piece of baguette. Top with a few crispy shallots and chopped parsley.

for the Romesco Sauce
Preheat oven to 450°F. Rub a little olive oil on both the pepper and tomato. Place on an aluminum foil lined baking sheet and roast, turning occasionally, until tender and charred in spots, about 30 minutes. Transfer to a small bowl and cover with plastic wrap for at least 10 minutes. Peel skin off of pepper and tomato. Remove seeds from pepper.
Puree roasted pepper, roasted tomato, garlic, almonds, apple cider vinegar, paprika, and cayenne pepper in a food processor. Slowly drizzle in olive oil until completely incorporated and season generously with Kosher salt and freshly ground black pepper.

for the Crispy Shallots
Heat about ½” of olive oil in a small fry pan over medium-high heat. Coat shallots in all purpose flour, shake to remove excess flour, and fry in batches until golden brown and crisp (about 25-45 seconds per batch). Remove to a paper towel lined plate and immediately sprinkle with Kosher salt.

Photo and recipe courtesy of

Smoked Salmon & Horseradish Crostini

Serves: 4-6

½ teaspoon creamed horseradish
½ small tub crème fraîche
1 small pinch sea salt
1 small pinch freshly ground black pepper
1 squeeze lemon juice
1 loaf Sadie Rose Ciabatta
extra virgin olive oil
300 g smoked salmon
½ punnet water cress
extra virgin olive oil
1 squeeze lemon juice

½ a teaspoon of creamed horseradish to ½ a small tub of crème fraîche. Sprinkle in a small pinch of sea salt and freshly ground black pepper and a squeeze of lemon juice then mix well. Cut a loaf of ciabatta into 1cm thick slices, toast or griddle them then drizzle over a little extra virgin olive oil. Top with waves of smoked salmon (a 300g pack is perfect here) Add a dollop of horseradish crème fraîche to each toast then snip over ½ a handful of water cress. Finish with a tiny drizzle of extra virgin olive oil and a little squeeze of lemon juice.

Photo & Recipe courtesy of

Egg & Anchovy Crostini

Egg & Anchovy Crostini

2 extra-large eggs
8-inch (20-cm) Sadie Rose baguette, split lengthwise
1 Tbsp extra-virgin olive oil, plus more for drizzling
Sea salt and freshly ground black pepper
1 lemon
1 Tbsp roughly chopped fresh flat-leaf parsley
1 Tbsp fresh chive batons (1/2-inch/12-mm lengths)
4-8 marinated white anchovy fillets

Have ready a bowl filled with salted ice water (the salt helps the shells come off the eggs more easily). Bring a saucepan three-fourths full of water to a boil over high heat. Add the eggs and cook for 61/2 minutes. Scoop the eggs out the water and immediately immerse them in the ice water to cool completely, about 5 minutes. Peel the cooled eggs, being careful to keep them intact, and reserve.

Preheat a stove-top grill pan over medium heat. Brush the baguette lengths on both sides with the 1 tablespoon olive oil and then season on both sides with salt and pepper. Grill the bread, turning once, until etched with grill marks and crisp on both sides, 2-3 minutes on each side.

Rub the cut side of each toasted baguette length with the whole lemon, releasing the natural oils of the zest to flavor the bread. Then, finely grate the lemon zest. In a small bowl, mix the parsley and chives.

Cut each baguette length in half crosswise on a slight diagonal and arrange on a platter. Cut each egg in half lengthwise and place an egg half, cut side up, on each piece of bread. Season the eggs with salt and pepper. Top each egg half with 1 or 2 anchovy fillets and some of the herb mixture, then finish with a drizzle of olive oil, and sprinkle with the lemon zest. Serve right away.

Recipe & Photo Courtesy of

Pepper-Maple Bacon

Pepper-Maple Bacon

1 lb Thick-cut peppered bacon
1/2 cup Dark brown sugar (more as needed)
1/4 cup Pure maple syrup
1/4 tsp Cayenne

-Preheat your oven to 375.
-Mix the syrup and cayenne well in a small bowl and set aside.
-Coat both sides of each bacon slice generously with brown sugar.
-Arrange the bacon on a wire rack inside a sheet pan.
Note: Lining the sheet pan with parchment paper will greatly ease the clean-up.
-Bake in the center position until the sugar is starting to caramelize and the bacon just starts to crisp around the edges. This should take about 15 minutes, depending on the thickness of your bacon.
-Brush each slice with the syrup and bake another five minutes.
-Flip the bacon over and brush the other side with the syrup.
-Bake until the bacon reaches your desired doneness.
-Remove from the oven and let sit five minutes before devouring.


Recipe & photo courtesy of

Perfect Scrambled Eggs

Perfect Scrambled Eggs

These creamy eggs work best when cooked slow over low heat.

3 large eggs
1 1/2 tbsp unsalted butter
1 tbsp heavy cream
2 tsp finely chopped fresh chives
Salt & Pepper to taste

1. Grease a 10″ nonstick skillet with 1 tbsp. unsalted butter. Heat skillet over medium-low heat. Crack 3 eggs into a small bowl and whisk with a fork until the whites and eggs are just combined, about 10 seconds. Transfer beaten eggs to skillet.

2. Let eggs sit until they just begin to stick to the bottom of the skillet, about 30 seconds. Begin stirring vigorously with a wooden spoon to break up the curds. Cook, stirring constantly, until eggs are almost set but still runny, 3–4 minutes.

3. Add 1⁄4 tsp. kosher salt, 1⁄2 tbsp. unsalted butter, 1 tbsp. heavy cream, and 2 tsp. finely chopped fresh chives and stir to combine. Return the skillet to medium-low heat and cook, stirring occasionally, until the eggs cook to desired doneness, 1–2 minutes.


Recipe & photo courtesy of

Winter Citrus Fruit Salad

Winter Citrus Fruit Salad

This salad is delicious as is, but if you’d like to add a little more luxury, include a dollop of fresh vanilla bean whipped cream right on top.

1 grapefruit, peeled and sliced
1 orange, tangerine or clementine, peeled and sliced
1 kiwi, peeled and sliced
Additional fruit as desired

For the whipped cream:
1/2 cup whipping cream
1 tablespoon vanilla sugar (or 1 tblspn sugar and 1 tblspn vanilla extract, add 1/2 of 1 vanilla bean pod for a beautifully speckled whip)

-In a the bowl of a stand mixer fitted with a whisk attachment, or using a hand mixer, beat the whipped cream to soft peaks.
-Add the vanilla sugar (or sugar and vanilla extract) and beat to stiff peaks.
-Toss the fruit together and top with the whipped cream. Serve immediately. Store any leftover whipped cream in the fridge.

Recipe & Photo courtesy of

Apple & Root Vegetable Hash

Apple & Root Vegetable Hash
Serves: 6

Coarse salt and freshly ground pepper
3/4 pound celery root, peeled and cut into 1/2-inch pieces (2 cups)
3/4 pound Yukon Gold potatoes, peeled and cut into 1/2-inch pieces (2 cups)
3/4 pound sweet potatoes, peeled and cut into 1/2-inch pieces (2 cups)
1/4 cup extra-virgin olive oil, divided
1 onion, diced
2 small firm, sweet apples, peeled and cut into 1/2-inch pieces (2 1/2 cups)
1/4 cup roughly chopped fresh sage leaves

-Bring a medium pot of water to a boil, and generously season with salt.
-Add celery root, and simmer 3 minutes.
-Add potatoes and sweet potatoes, and simmer vegetables 2 minutes more. Drain well, and spread vegetables on a rimmed baking sheet. Let cool 15 minutes.
-Heat 2 tablespoons oil in a large (preferably cast-iron) skillet over medium-high heat, and cook onions until translucent and just beginning to color, about 2 minutes.
-Add remaining 2 tablespoons oil, the apples, and vegetables; season with salt and pepper.
-Stir to combine, then press into a single layer using a spatula.
-Cook, undisturbed, 2 minutes. Stir, and repeat process until vegetables are very tender and beginning to caramelize, 8 to 10 minutes more.
-Remove from heat. Stir in sage, and season with salt and pepper.

Recipe & photo courtesy of

Cranberry-Vanilla Mimosas

Cranberry-Vanilla Mimosas

Cranberry juice, chilled
Ice cubes
1 vanilla bean
Sparkling wine
Garnish (optional): sugar and halved vanilla beans

Combine a few cups chilled cranberry juice and ice cubes in a cocktail shaker. Scrape in the seeds from vanilla bean. Shake well. Strain into Champagne glasses, filling only halfway. Top off the drinks with sparkling wine. For an extra-special touch, rim the glasses with sugar and garnish with halved vanilla beans.

Photo and recipe courtesy of

Cinnamon-Honey French Toast

Cinnamon-Honey French Toast

1/2 cup milk
1/2 cup half & half
3 eggs
2 Tablespoons honey (warmed in microwave for 30 seconds)
1 tsp cinnamon
1/4 teaspoon salt
4 Tablespoons butter
1/2 loaf of sliced day old bread (try Sadie Rose sourdough or brioche buns!) – slices about 3/4 inch thick, or for buns, just open and use top and bottom halves.

-Preheat oven to 375 degrees.
-Whisk milk, half and half, eggs, honey, cinnamon and salt in a shallow bowl
-Soak bread slices for 15 seconds on each side and transfer to a cooling rack (that is placed on top of a sheet pan to catch any drippings). Let rest for 2 minutes.
-Spray some Pam in the pan and then heat a tablespoon of butter in a nonstick pan over medium-low heat and cook french toast slices for 2-3 minutes on each side in batches.
-Transfer cooked slices to a sheet pan and bake for 5 minutes.
-Remove and serve with powdered sugar and maple syrup.

Photo and recipe courtesy of

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