Fresh Tomatoes and Basil

Simple ingredients, but big on taste!

Fresh tomatoes, fresh mozzarella, fresh basil, DAH salt, DAH vinegar, and olive oil.

Featured Tools:  DAH Knives and Bamboo Cutting Board

Balsamic Dressing and Parmesan Cheese Cups

Perfect for your next get-together!

Dressing recipe from Kari Martens:

3T. DAH balsamic vinegar, 1T. hot and sweet mustard, 1 garlic clove crushed in mortar and pestle, 1/2 c. olive oil, DAH salt to taste.

For the crust:

This is an impressive little trick that can only be done on our products! Either using theSilpat or Flexipat, sprinkle fresh-grated parmesan cheese in the shape desired and bake at 350 until golden brown (not too done, though). Let cool for less than a minute and then begin shaping. Because all ovens vary, this might take some experimentation . . .

For this salad, I spread the cheese in a rectangle shape and used the Beechwood Rolling Pin and Polyamide Spatula to create the cylinder look.

For a bowl shape, you can spread the cheese in a circle and when baked, use the Polyamide Spatula to transfer the cheese to the back side of any of ourTrays (makes a cup for salad). I love using the underside of the Brioche Tray or theCharlotte Tray for this type.

When crust is cooled, fill it with salad mix of choice and . . . ENJOY!

Microwave Potato Salad

by Jodie Rindlisbacher

• 12 red potatoes--small similar in size--washed and forked several times all around the potato
• 1-16 oz. bottle of Bacon flavored Ranch dressing--3/4 bottle 
• 1 bundle of green onions
• Paprika
• Optional Additions--Boiled Eggs—Celery--pickles

Microwave safe plate with Large Round mold and Octagonal Silpat on top as lid for microwave steamer combo. 
Stand forked red potatoes all around inside the mold standing upright so you can wedge 10-12 all around inside mold. 
Place Octagonal Silpat on top making sure it sits flat all around to keep steam in…and microwave at full strength for 8-10 minutes. No boiling water required!! 
**Carefully lift Silpat lid off with steam away from your body. 

While hot cut into 1 inch cubes and place in a pretty bowl...glass bowl is pretty as you can see the colors of the red skins and greens. 

Pour dressing on top and mix thoroughly being careful not to take all the skins off the potatoes. 
Stir in green onions that have been sliced. 
Dust with paprika when serving...

Save the rest of the dressing to add more moisture to the salad for the next day. 
Delicious and Easy!! 

Hickory Bacon and Green Onion Salad Dressing is good too.

Christmas Jello by Judy Wright

Use 4 small  pkgs of  Jello 2 Green & 2 Red
Mix each package of small Jello mix with:
1 pkg. Knox gelatin
1 c. boiling water


MILK MIXTURE:
3 pkg. Knox gelatin
1 1/2 c. boiling water
3/4 c. evaporated milk
3/4 c. Eagle Brand milk

I used the Mini Muffin Tray in the photos above, but you can use any Flexipan Mold or Tray, including the Christmas Tree Mold.


For the first layer put 1-tsp of jello in each cup of the tray, cool 15 min in fridge, the second layer is 1-tsp of the milk mixture, cool 15 min in fridge. Alternate the colors and milk until the cup is as full as you want it.


You can use any color combination you like, I  use the red & green for Christmas. You can put a dollop of whipped topping on the top of each one before serving.


NOTE: I make all the jello and milk mixture up before I start, so it isn't real hot for each additional layer. Sometimes the jello will get a little thick while it sits on the counter so I just heat it up a tiny bit until it is liquid again and continue layering.


Children (even adults) love this colorful, refreshing dessert!

Parmesan Crust with Spring Salad Mix

This is an impressive little trick that can only be done on our products! Either using the Silpat or Flexipat, sprinkle fresh-grated parmesan cheese in the shape desired and bake at 350 until golden brown (not too done, though). Let cool for less than a minute and then begin shaping. Because all ovens vary, this might take some experimentation . . .

For this salad, I spread the cheese in a rectangle shape and used the Beechwood Rolling Pin and Polyamide Spatula to create the cylinder look.

For a slightly easier time, you can spread the cheese in a circular fashion and when baked, use the Polyamide Spatula to transfer the cheese to the back side of any of our Trays (makes a cup for salad). I love using the underside of the Brioche Tray or the Charlotte Tray for this type.

When crust is cooled, fill it with salad mix of choice and . . . ENJOY!