Recipes

Alaskan Halibut with Fosse Provencal

Yogurt Dip

Mix any Fosse Farms Dressing with plain yogurt for a tasty treat!

Michele’s Mango Chicken Salad

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Chicken tenders marinated for one hour with Fosse Farms Provencal Dressing
Mango chunks
Sundried Tomato Julienned
Marcona Almonds w/rosemary & salt (Trader Joe’s)
Drizzle Fosse Farms Extra Garlic Blackberry Dressing

Dr. Pat’s Veggie Herbs de Provence Dressing Omelette

Scramble eggs & add a bit of Herbs de Provence Dressing as you beat them; then add fresh steamed veggies like spinach, onions, & mushrooms. Sprinkle with feta cheese and drizzle Herbs de Provence Dressing

Chicken Thigh Provencal

1/2 bottle of Provencal Dressing
6 boneless chicken thighs

Marinade well overnight. Bake all in the oven at 325-350 till done. Then with the leftover chicken (if there is any) chop up with diced onion and celery and mayo for the best chicken – salad sandwiches.

Marinated Pork Roast

Marinate boneless pork roast in a gallon size baggie with Fosse Farms Raspberry Dressing. Add 10-15 large garlic cloves to marinade. Turn bag frequently during day or leave in fridge overnight. Take roast out of bag and save marinade juice. Brown roast on med-high heat in olive oil on both sides; turn to low and pour marinade juice on roast in pan and add fresh mushrooms on top. Simmer until roast is appropriate temperature.

Crock Pot Roast Beef

Place in a crock pot:

Beef roast
Small amount of water
Garlic salt & pepper to taste
Sliced mushrooms of your choice
One bottle of Fosse Farms Blackberry Dressing

Cook on low approximately 5 hours

Slice the roast; ladle the juice over the cooked meat and serve topped with mushrooms

Marinated Salmon Fillet

Take a nice, meaty salmon fillet and marinate for 2 hours in the refrigerator with a bottle of Fosse Farms Dressing (any flavor). Grill or broil 5 minutes each side or until fish is cooked through and opaque. Serve with a tossed salad & Crostini.

Raspberry Roasted Chicken

Marinate 4-6 chicken breasts for 2-4 hours in 1 bottle of Fosse Farms Raspberry Dressing. Roast at 325 degrees, basting every 10 minutes until chicken is cooked through. Deglaze the roasting pan with a tsp. of balsamic vinegar and 1/4 cup of Madeira. When the sauce is reduced, toss some fresh raspberries in and allow them to barely heat through and mash just slightly. Slice the chicken breasts diagonally and drizzle with sauce.