Cut Dietz & Watson Buffalo Chicken Sausages into 1/2-inch slices. Cook over medium heat until golden brown, about 3 minutes per side. Transfer to a plate.
Place Dietz & Watson Bacon in the pan and sear until crisp, 8 to 12 minutes. Split the bacon into smaller pieces.
Place sausage slices over tortillas and top with Dietz & Watson Blue Cheese Crumble, bacon, minced red onion, shredded iceberg lettuce, and red pepper aioli.
try any of the great recipes here on 'Zaar for lemonade
Spread a small amount of Dietz & Watson Horseradish Sauce on both slices of sourdough bread (add a little extra for an added kick).
Layer your sandwich as follows: bread, arugula, Dietz & Watson Peppered Eye Round, Dietz & Watson Cheddar Cheese with Horseradish, Dietz & Watson Kosher Pickles, bread.
shredded; 4 slices of Dietz & Watson Originals Organic Turkey, shredded; half
Preheat oven to 350 degrees F.
Using a serrated knife cut baguette into 16 slices. Lightly spray both sides with olive oil cooking spray and place on baking sheets.
Bake for 8 minutes, or until light golden brown. Remove from oven and let cool.
Coat each crostini with Dietz & Watson(TM) Chipotle Mayo.
Place 2 strips of turkey and provolone on top of crostini and top with a few pieces of avocado and tomato.
Season with salt and pepper.
Lightly toast bread.
Spread a small amount of Dietz & Watson Sweet Red Pepper Mayo on one slice of bread.
Layer your sandwich as follows: bread, lettuce, tomato, Dietz & Watson Honey Grilled Chicken, Dietz & Watson Yellow Cheddar, bread.
Top sandwich with two pickle spears.
Preheat oven to 350 degrees F.
Using a serrated knife cut baguette into 16 slices. Lightly spray both sides with olive oil cooking spray and place on baking sheets.
Bake for 8 minutes, or until light golden brown. Remove from oven and let cool.
Coat each crostini with Dietz & Watson Stone Ground Mustard.
Place 2 strips of roast port and 1 slice of Swiss cheese on top of crostini and top with a few slices of dill pickles. Season with salt and pepper.
Spread the mayo lightly across the spinach tortilla.
Layer the slices of Dietz & Watson Originals Oven Roasted Turkey, Dietz & Watson Colby Jack Cheese, and avocado on the tortilla, then add the cup of vinegar pickled red cabbage and spring mix.
Wrap up the tortilla and cut it in half.
Layer your ingredients as follows: bread, spinach, Dietz & Watson Hatch Chile Cheese, Dietz & Watson Hatch Turkey, red onion, and bread.
Place the panini on a panini press for 5 minutes.
Preheat an outdoor grill for medium heat and lightly oil the grate. Grill the shishito peppers until blistered, 1 to 2 minutes per side.
Plate the panini with the peppers.
Whisk together the creme fraiche, Dietz & Watson Whole Grain Dijon Mustard, parsley (leaving some leftover for garnish), lemon zest, and salt and pepper.
Spread 1/2 tablespoon of mixture on each cracker.
Top with a small slice of Dietz & Watson Prosciutto.
Garnish with parsley and lemon zest.
ase, then place the Dietz & Watson Swiss Cheese on top. Place
Using a vegetable peeler or mandolin, peel the cucumber into thin sliced strips.
Slice Dietz & Watson Originals Turkey breast into thin sliced strips.
Slice Dietz & Watson Originals Cheddar Cheese into 1/2 inch sliced strips.
Layer one slice of D&W Turkey, folded in half, and two D&W Cheese pieces onto cucumber slices.
Roll cucumber and place toothpick in the middle to hold the roll together.
Serve with Ranch Veggie Dip for dipping.
Cut the ciabatta roll into two slices and spread butter across each side. Toast in a skillet over medium-high heat.
Top each slice of bread with the prepared pesto sauce, slices of Dietz & Watson Provolone, tomato, and artichokes.
Place in the skillet or in a panini press for 2 to 3 minutes, gently pressing the slices together.
Cover the interior of a bowl with Bibb lettuce and add a layer of cooked brown rice.
Stuff the bowl with soybeans, scallions, shiitake mushrooms, cucumber ribbons, sliced avocado, and Dietz & Watson Teriyaki Chicken.
Garnish with a drizzle of teriyaki glaze and a pinch of poppy seeds.
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Miso-Glazed Cod - Martha Stewart Recipes