RECIPES

DIRECTIONS

1. Place tomatoes cut side down on a parchment-lined baking sheet under the broiler for 20 minutes. Meanwhile, add olive oil to 4 qt. pot, over medium heat, add onions and sweat for 10 minutes. Add garlic, stir frequently to prevent browning for 5 minutes. Add vegetables and black beans stir. Add half stock and roasted tomatoes and juice to blender. Carefully pulse blender to a smooth consistency, add to pot. Add remaining stock and Bernard’s Gourmet Roasted Chipotle Salsa to blender. Blend to smooth consistency, add to pot. Bring to simmer for 20 minutes. Salt to taste.
2. Serve with Tortilla Chips, Sour Cream, Cilantro and Avocado Wedge Optional: Shred a rotisserie chicken and add to soup during the last 20 minutes.

1. Preheat oven to 350°F. Add rice to large mixing bowl. Add coconut milk and salsa to rice. Stir to mix ingredients well. Pour rice mixture into 13 x 9 oven safe dish. Arrange chicken breasts, pressing down into rice salsa mixture. Add 4 Tbs. water to salsa jar, with lid on, shake well and pour over chicken. Bake, uncovered, for 1 hour or until chicken reads 165 deg. F. Serve with sour cream.

1. 1 Lime Cut into 4 Wedges, Mexican Crema and Cilantro for Garnish
   

   Place first 4 ingredients into blender and blend until smooth.

   Strain into medium sauce pan. Add cream and warm over medium heat until thoroughly warmed. Serve topped with lime wedge, a tablespoon of crema and a few cilantro leaves.

1. Place the chicken and Tomato y Chipotle Salsa into crock pot, cover and cook for 4 hours on low heat. When tender, remove the chicken and transfer the juices to heavy pot. Heat juices over high heat until reduced by half. While reducing, shred chicken, then add back to sauce to warm. Serve with tortillas, and top with crema, cilantro, avocado and lime wedge.

1. Set crock pot to low. In a large skillet, brown chili meat over medium high heat. Drain fat, add meat back to skillet. Stir in tomato paste until blended. Add to crock pot. Stir in tomato sauce, salsa, broth, chili powder, and cumin. Cook on low for 4 to 6 hours. 

1. Preheat oven to 350. Combine ground turkey and Bernard’s Gourmet Foods Tomato y Red Pepper Roasted Salsa and mix together. Form into 8 – 3 Oz balls. Spray muffin tin, then press balls into pan forming small patties. Bake for 8 minutes, then top with 1 Tbsp salsa, add Gouda slices and bake for 2 minutes or until internal temperature reaches 165°F. Meanwhile, spread Dijon Mustard on each slider bun. Assemble and Enjoy!