Lunch

Ingredients: 4 slices of Brandt Black Forest Ham1 mini cucumber, julienned1 red pepper, julienned1 handful of spinach or arugula4 – 6 chives1/2 cup baby carrots1/2 cup grapes or berries1 Senor Rico Rice Pudding1 Triple Treat Direction Prepare ham roll ups: Lay out 4 slices of Brandt Black Forest Ham and fill with julienned cucumber, red pepper and arugula. … Read more

Ingredients: 4 cups dried pasta4 tbsps. of butter (1/2 stick)4 tbsps. flour2.5 cups heavy cream2 tsps. mustard powder450g Jarlsberg Cheese, gratedfreshly ground black pepper and salt to taste For for the lattice:8 slices Brandt Smoked Side Bacon, cut into thin strips Direction: Preheat oven to 425FIn a large pot boil pasta and in another pot melt … Read more

Ingredients: 2 to 3 tbsp. salad dressing either store or homemade10 cucumber slices6 cherry tomatoes1/3 cup Summer Fresh Penne Pasta Feta Salad1/3 cup yellow pepper100g Brandt Roasted Turkey Breast, cubes1/2 cup baby kale or baby argula Direction In an empty mason jar layer, each of the ingredients as follows. Layer 1: The dressing Layer 2: … Read more

Ingredients – 1 Triple Treat– 8 slices Brandt Pizza Loaf– 4 slices of whole wheat bread, cut into fun shapes– 10 g butter, unsalted Direction Prepare two sandwiches, using 4 slices of Brandt Pizza Loaf for each sandwich. Using a fun-shaped cookie cutter, cut the sandwiches into shapes. Omit the crusts. Add a Triple Treat and lunch is … Read more

Ingredients 1-400g pouch Hengstenberg Red Cabbage with Apple4 slices Brandt Double Smoked Side Bacon, cooked until crisp and crumbled1⁄4 cup raisins150g blue cheese, crumbled Direction Empty one pouch of Hengstenberg Red Cabbage with Apple into a large bowl.– Add Brandt Double Smoked Side Bacon, raisins and crumbled blue cheese, mix and serve.

Ingredients 6 slices of Jarlsberg Cheese6 slices Brandt Double smoke Pork Loin (Lachsschinken)1 package rolled puff pastry sheets3 peaches4 tbsp. honey4 tbsp. balsamic glaze Direction Preheat oven to 350°F.– Cover baking tray with parchment paper.– Place one sheet of pastry onto tray.– Using a knife, score edges of pastry 1/2 inch from the edge.– Cut … Read more

Ingredients 1 tub Luisa’s Fiesta Dip Mild 482g, sitrred;40 slices of Brandt Mexican Salami;4 10″ Tortillas;1 cup Monterey Jack cheese grated Direction Preheat oven to 375F.  Spread 4 tbsps Luisa’s Fiesta Dip onto half of a tortilla.  Please 10 slices of Brandt Mexican Salami onto half of tortilla.  Sprinkle 1/4 cup of Monterey Jack cheese on top.  Fold … Read more

Ingredients 250g Brandt Kolbassa Coil casing removed, cut in half lengthwise and sliced 1/4″ thick,1 loaf of Rudolph’s Bakery Bayerishche, 250g green or brown lentils,1/4 cup olive oil plus extra for serving,2 cups sweet onions diced,1 leek chopped white and light green parts only,1 large garlic clove minced,1 tsp. salt,1 tsp. freshly ground black pepper,1 tbsp. fresh thyme leaves … Read more

Ingredients 1/2 cup Celebrity Goat Cheese crumbled,4 slices Brandt Double Smoked Bacon diced,2 large eggs hard boiled, peeled and diced,1/3 cup of dried cranberries,1 lemon juiced (for diced apple below),1 apple cored and diced (skin on) in lemon juice,1/2 cup of pecan halves,140g baby romaine or spring mix Poppy Seed Dressing:1/3 cup mayonnaise,1/4 milk,2 tbsp. sugar,1 tbsp. apple cider vinegar,1 tbsp. … Read more

Ingredients 2 tbsp olive oil,1 onion chopped,4 cloves of garlic thinly sliced,2 celery stocks trimmed and chopped,6 sprigs of thyme,1 large Brandt Pork Hock,3L of water,4 carrots peeled and chopped,250g of kale trimmed and chopped,2 tins of white kidney beans,freshly ground black pepper and salt to taste Direction Heat oil in a saucepan over medium heat. Add onion, garlic, carrots, … Read more