Stone House Bread - Artisan Bread in the Traverse City Michigan Area
Stone House Bread Café—Lunch Recipes
Greek Chicken Pitas with Cucumber-Yogurt Dressing
1 pkg Stone House pitas
4 grilled chicken breast cut into thin strips
2 tomatoes diced
1 small red onion diced 2 tomatoes diced
1 small container crumbled herb feta cheese
1. Split pitas open and fill with above ingredients.
For Dressing:
1 6oz greek yogurt dressing
½ cucumber diced
1Tbsp fresh chopped dill
1 tsp white wine vinegar
Salt and pepper to taste
1. Mix all ingredients and serve on the side.
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Ham and Swiss Panini
Ham and Swiss Panini
Stone House Roasted Red Pepper Focaccia Bread
Good quality deli sliced honey ham
1 jar sweet cherry peppers sliced
1 pkg deli sliced Swiss cheese
1 jar Dijonnaise mayo
Fresh basil leaves
Olive oil
1. Preheat Panini grill to recommended setting
2. slice focaccia bread horizontally
3. spread Dijonnaise on top of roasted red peppers
4. Arrange meat, cheese, sweet cherry peppers and basil on bread.
5. Flip top to inside and brush with olive oil on both pieces.
6. Grill until light brown.
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BLT Grilled Stone House Bread Salad
BLT Grilled Stone House Bread Salad
1 loaf Stone House Italian Bread cut into large crouton size cubes
1 bottle Stone House Bread dipping oil
½ pound bacon, cooked and diced into bite size pieces
2 tablespoons balsamic vinegar
Pinch sugar, salt and pepper to taste
2 scallions sliced thin
1 pint cherry tomatoes
1 head butter lettuce, chopped but save outer leaves for garnish
Fresh grind sea salt and pepper for garnish
1. Turn on gas grill.
2. Toss bread cubes with enough dipping oil to coat lightly
3. Toss cherry tomatoes with dipping oil and grill over heat indirectly till hot.
4. Remove cherry tomatoes and grill bread cubes till lightly brown on edges.
5. Let cherry tomatoes cool 5 minutes.
6. Meanwhile mix vinegar, sugar with dipping oil by pouring a thin stream and whisking into a dressing.
7. Arrange lettuce leaves on platter or in bowl.
8. Lightly toss tomatoes, bread cubes, bacon, chopped lettuce and onions with dressing and place in bowl or platter.
9. Serve with additional dressing.
1 bottle Stone House Bread dipping oil
½ pound bacon, cooked and diced into bite size pieces
2 tablespoons balsamic vinegar
Pinch sugar, salt and pepper to taste
2 scallions sliced thin
1 pint cherry tomatoes
1 head butter lettuce, chopped but save outer leaves for garnish
Fresh grind sea salt and pepper for garnish
1. Turn on gas grill.
2. Toss bread cubes with enough dipping oil to coat lightly
3. Toss cherry tomatoes with dipping oil and grill over heat indirectly till hot.
4. Remove cherry tomatoes and grill bread cubes till lightly brown on edges.
5. Let cherry tomatoes cool 5 minutes.
6. Meanwhile mix vinegar, sugar with dipping oil by pouring a thin stream and whisking into a dressing.
7. Arrange lettuce leaves on platter or in bowl.
8. Lightly toss tomatoes, bread cubes, bacon, chopped lettuce and onions with dressing and place in bowl or platter.
9. Serve with additional dressing.
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Turkey Panini
Stone House Roasted Artichoke Focaccia BreadTurkey Panini
Good quality smoked turkey deli meat or leftover turkey sliced thin
1 jar roasted red peppers
1 small red onion sliced thin
1 pkg deli sliced provolone cheese
1 jar herb mayo
Olive oil to brush on sandwich
1. Preheat Panini grill to recommended setting.
2. Slice focaccia bread horizontally.
3. Spread mayo on top of artichokes.
4. Arrange meat, cheese, red peppers, onions on bread.
5. Flip top to inside and brush with olive oil on outside of both pieces.
6. Grill until light brown.
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Roast Beef and Cheddar with Asian Slaw
on Stone House North Country
1 lb good quality deli roast beef
1 8oz pkg white cheddar cheese sandwich style
1 cup shredded green cabbage.
3 Tbsp matchstick carrots
2 Tbsp thin sliced green onion
¼ cup mayo
2 tsp dark sesame oil
1/8 tsp five spice powder
Salt and pepper to taste
1. In a small bowl, mix cabbage, carrots, green onion, mayo and spices
2. Spread a thin layer of mayo on bread then add cheese, roast beef and top with slaw.
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Apple, Cheddar and Ham Panini
Apple, Cheddar and Ham Panini
Stone House North Country loaf
Sliced apple, sweet variety is best
Deli ham sliced thinVermont white cheddar cheese slices
Honey mustard
1. Preheat Panini grill to recommended setting.
2. Spread mustard on both slices of North Country bread.
3. Place cheese, ham and apple slices on bread.
4. Brush outside of bread with light olive oil and grill.
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Cherry BBQ Chicken Breasts on Stone House 7-Grain Bread
Cherry BBQ Chicken Breasts on Stone House 7-Grain Bread
1 loaf Stone House 7-Grain bread cut 3/4” thick (grill if desired)
Grilled chicken breasts with BBQ sauce
Sliced red onion
Sliced ripe tomato
Provolone cheese slices
Assemble open face sandwich style.
Cherry BBQ Sauce:
1 quart ketchup
1 12 oz jar cherry preserves
8 slices bacon, diced
1 sweet onion, diced
¼ cup Worcestershire sauce
2 teaspoons Dijon mustard
¼ cup red wine vinegar
1. Cook bacon and remove pieces from the grease.
2. Sauté the onion in the grease until onion is transparent.
3. Add remaining ingredients and bring to boil.
4. Reduce heat and simmer on low for 20 minutes.
5. Remove from heat and cool. Brush on chicken last 5 minutes of grilling.
Grilled chicken breasts with BBQ sauce
Sliced red onion
Sliced ripe tomato
Provolone cheese slices
Assemble open face sandwich style.
Cherry BBQ Sauce:
1 quart ketchup
1 12 oz jar cherry preserves
8 slices bacon, diced
1 sweet onion, diced
¼ cup Worcestershire sauce
2 teaspoons Dijon mustard
¼ cup red wine vinegar
1. Cook bacon and remove pieces from the grease.
2. Sauté the onion in the grease until onion is transparent.
3. Add remaining ingredients and bring to boil.
4. Reduce heat and simmer on low for 20 minutes.
5. Remove from heat and cool. Brush on chicken last 5 minutes of grilling.
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Fruit Salad with Honey-Pecan Dressing and Grilled Asiago Cheese Bread
2 ½ cups fresh cut pineapple
2 ½ cups fresh strawberries
2 ½ cups fresh blueberries
2 ½ cups fresh honeydew melon
10 cups Bibb lettuce leaves
1 cup roasted and salted pecan halves
Dressing:
3 tablespoons sugar
1 tablespoon chopped sweet onion
½ tsp Dijon mustard
¼ teaspoon salt
½ cup honey
¼ cup red wine vinegar
½ cup canola oil
1 cup pecans, roasted and chopped
1. In food processor blend first six ingredients for 15 to 20 seconds.
2. With processor running slowly add oil in thin stream and continue to process until smooth.
3. Arrange all salad ingredients in bowl and toss with dressing.
4. Serve with warm Stone House Asiago cheese bread by placing bread in foil and heating on grill indirect or in oven for 10 minutes at 400 degrees.
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Grilled Stone House Honey Wheat with Pecan-Stuffed Deviled Egg Salad
1 loaf Stone House Honey Wheat bread sliced for sandwiches
Olive oil
1 dozen hard boiled eggs peeled and chopped fine
½ cup mayonnaise
1 teaspoon Dijon mustard
Salt and pepper to taste
½ cup pecans roasted and chopped
1 cup celery diced fine
3-5 drops hot sauce
1 teaspoon fresh chopped curl leaf parsley
2 green onions slice thin
Curl leaf parsley for garnish
1. Mix eggs with mayo, mustard, pecans, celery, and parsley.
2. Add salt, pepper and hot sauce to taste.
3. Preheat grill to medium.
4. Brush outside of bread slices with oil and grill indirect 3-5 minutes until toasted.
5. Remove from grill and spread with deviled egg mixture and top with a piece for parsley and slices of onion for garnish. Serve open faced.
Olive oil
1 dozen hard boiled eggs peeled and chopped fine
½ cup mayonnaise
1 teaspoon Dijon mustard
Salt and pepper to taste
½ cup pecans roasted and chopped
1 cup celery diced fine
3-5 drops hot sauce
1 teaspoon fresh chopped curl leaf parsley
2 green onions slice thin
Curl leaf parsley for garnish
1. Mix eggs with mayo, mustard, pecans, celery, and parsley.
2. Add salt, pepper and hot sauce to taste.
3. Preheat grill to medium.
4. Brush outside of bread slices with oil and grill indirect 3-5 minutes until toasted.
5. Remove from grill and spread with deviled egg mixture and top with a piece for parsley and slices of onion for garnish. Serve open faced.
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Grilled Stone House Pastrami on Chernuska Rye
½ loaf Stone House Chernuska Rye sliced for sandwiches
1 pound pastrami sliced thin
1 can sauerkraut drained well
8 slices aged Swiss cheese
1 small jar sweet hot mustard
Olive oil
Assorted marinated peppers and olives for garnish
1. Preheat grill to medium.
2. Brush outside of bread slices with olive oil.
3. Spread sweet hot mustard bread and top with pastrami, sauerkraut, and Swiss cheese.
4. spread sweet hot mustard on top piece and assemble sandwich.
5. Grill indirect for 3 minutes on each side or until lightly brown.
1 pound pastrami sliced thin
1 can sauerkraut drained well
8 slices aged Swiss cheese
1 small jar sweet hot mustard
Olive oil
Assorted marinated peppers and olives for garnish
1. Preheat grill to medium.
2. Brush outside of bread slices with olive oil.
3. Spread sweet hot mustard bread and top with pastrami, sauerkraut, and Swiss cheese.
4. spread sweet hot mustard on top piece and assemble sandwich.
5. Grill indirect for 3 minutes on each side or until lightly brown.
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Three Cheese and Tomato Grilled Ciabatta Sandwiches
1 loaf Stone House Bread ciabatta
1 round fresh mozzarella cheese
8 slices aged Swiss cheese
8 slices Vermont cheddar cheese
2 large ripe beefsteak tomatoes sliced thin
1 jar basil pesto
Olive oil
1. Preheat gas grill to medium.
2. Cut loaf of Ciabatta bread horizontally and spread a thin layer of olive oil on top and bottom of bread so it does not stick to grill.
3. Spread a thin layer of pesto on bread and top with Swiss, mozzarella and tomato slices. Finish with cheddar and cover with top of Ciabatta.
4. Grill indirect flipping once till lightly brown and cheese is melted.
1 round fresh mozzarella cheese
8 slices aged Swiss cheese
8 slices Vermont cheddar cheese
2 large ripe beefsteak tomatoes sliced thin
1 jar basil pesto
Olive oil
1. Preheat gas grill to medium.
2. Cut loaf of Ciabatta bread horizontally and spread a thin layer of olive oil on top and bottom of bread so it does not stick to grill.
3. Spread a thin layer of pesto on bread and top with Swiss, mozzarella and tomato slices. Finish with cheddar and cover with top of Ciabatta.
4. Grill indirect flipping once till lightly brown and cheese is melted.
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Creamy Tomato Basil Soup with Parmesan Peppercorn Sticks
1 loaf Stone House Parmesan Peppercorn
2 tsp minced garlic
3 cups chicken broth
½ tsp salt
3 (14.5oz) cans diced tomatoes with herbs
1 cup fresh basil leaves
1 cup cream or half and half
1. Bring all ingredients except cream to a boil and reduce to simmer for 20 minutes. Remove from heat and let cool 15 minutes. Add cream.
2. Using a food processor, puree until smooth and then reheat when ready to serve.
3. Garnish with basil leave on top.
4. Slice bread in long sticks and spray with olive oil. Toast and lay across soup to serve.
2 tsp minced garlic
3 cups chicken broth
½ tsp salt
3 (14.5oz) cans diced tomatoes with herbs
1 cup fresh basil leaves
1 cup cream or half and half
1. Bring all ingredients except cream to a boil and reduce to simmer for 20 minutes. Remove from heat and let cool 15 minutes. Add cream.
2. Using a food processor, puree until smooth and then reheat when ready to serve.
3. Garnish with basil leave on top.
4. Slice bread in long sticks and spray with olive oil. Toast and lay across soup to serve.
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Grilled Stone House Kalamata Olive Bread with Tuna
Grilled Stone House Kalamata Olive Bread with Tuna
½ loaf Stone House Kalamata olive bread sliced ½” thick
1 8oz can Italian marinated tuna in oil
1 teaspoon caper berries
½ teaspoon fresh squeezed lemon juice
2-3 tablespoons mayonnaise
Kosher salt and pepper to taste
2 cups arugula
Olive oil
Provolone slices
1. Mix tuna with mayo, salt, pepper, capers and lemon juice.
2. Brush one side of each slice of olive bread with oil.
3. Spread a thin layer of mayo on bread and top with tuna and provolone.
4. Grill 3 minutes or until lightly brown on each side.
5. Cut sandwich in half and place a small handful of arugula on plate next to sandwich.
1 8oz can Italian marinated tuna in oil
1 teaspoon caper berries
½ teaspoon fresh squeezed lemon juice
2-3 tablespoons mayonnaise
Kosher salt and pepper to taste
2 cups arugula
Olive oil
Provolone slices
1. Mix tuna with mayo, salt, pepper, capers and lemon juice.
2. Brush one side of each slice of olive bread with oil.
3. Spread a thin layer of mayo on bread and top with tuna and provolone.
4. Grill 3 minutes or until lightly brown on each side.
5. Cut sandwich in half and place a small handful of arugula on plate next to sandwich.
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Portobello Mushrooms, with Havarti and Pesto
on Stone House Roasted Red Pepper Focaccia
1 round of Stone House Roasted Red Pepper Focaccia
4 large Portobello mushrooms tops, stems removed,
2 Tbsp basil pesto
2 Tbsp balsamic vinegar
3 oz Havarti cheese slices
Sea salt and fresh cracked pepper to taste
Olive oil for brushing
Garlic mayo (optional)
1. Preheat panini grill and cut focaccia in half, then brush top of focaccia with peppers on it and the inside bottom piece with olive oil. Set aside.
2. Brush the mushrooms with olive oil and sprinkle with balsamic vinegar.
3. Season with salt and pepper and grill 1-2 minutes, using panini grill.
4. Remove and spread pesto on bread with cheese and mushrooms, then assemble and place on panini grill and grill until golden brown.
5. Mayo is optional but will add richness to this delicious sandwich.
4 large Portobello mushrooms tops, stems removed,
2 Tbsp basil pesto
2 Tbsp balsamic vinegar
3 oz Havarti cheese slices
Sea salt and fresh cracked pepper to taste
Olive oil for brushing
Garlic mayo (optional)
1. Preheat panini grill and cut focaccia in half, then brush top of focaccia with peppers on it and the inside bottom piece with olive oil. Set aside.
2. Brush the mushrooms with olive oil and sprinkle with balsamic vinegar.
3. Season with salt and pepper and grill 1-2 minutes, using panini grill.
4. Remove and spread pesto on bread with cheese and mushrooms, then assemble and place on panini grill and grill until golden brown.
5. Mayo is optional but will add richness to this delicious sandwich.
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Pear and Mixed greens Salad with Raspberry Dressing
Pear and Mixed greens Salad with Raspberry Dressing
1 pkg. Stone House Dinner Rolls
1 container of mixed baby greens
½ cup fresh shredded parmesan cheese
½ cup fresh raspberries
4 ripe pears sliced lengthwise and thin brushed with lemon juice
¼ cup toasted pine nuts for garnish
Dressing:
1 cup sour cream
1/3 cup rasp preserves
¼ tsp Dijon mustard
3 Tbsp red wine vinegar
Pinch sugar to taste
Salt and Pepper to taste
1. Blend all ingredients well and set aside.
2. Layer salad ingredients on plate starting with lettuce, then pears and topping with nuts, parmesan cheese and raspberries.
3. Serve dressing on side or drizzle on salads.
4. Serve with dinner rolls.
1 container of mixed baby greens
½ cup fresh shredded parmesan cheese
½ cup fresh raspberries
4 ripe pears sliced lengthwise and thin brushed with lemon juice
¼ cup toasted pine nuts for garnish
Dressing:
1 cup sour cream
1/3 cup rasp preserves
¼ tsp Dijon mustard
3 Tbsp red wine vinegar
Pinch sugar to taste
Salt and Pepper to taste
1. Blend all ingredients well and set aside.
2. Layer salad ingredients on plate starting with lettuce, then pears and topping with nuts, parmesan cheese and raspberries.
3. Serve dressing on side or drizzle on salads.
4. Serve with dinner rolls.
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Apple, Walnut and Feta Salad with Cider Balsamic Dressing
Apple, Walnut and Feta Salad with Cider Balsamic Dressing
10 cups Bibb lettuce leaves
1 cup roasted and salted walnut halves and pieces
1 container crumbled feta cheese
4 gala apples sliced thin and dipped in lemon juice
1 pkg dried cranberries for garnish
1 pkg Stone House croutons
1 pkg Stone House artisan dinner rolls
1 cup roasted and salted walnut halves and pieces
1 container crumbled feta cheese
4 gala apples sliced thin and dipped in lemon juice
1 pkg dried cranberries for garnish
1 pkg Stone House croutons
1 pkg Stone House artisan dinner rolls
Dressing:
1 cup balsamic vinegar
1 cup apple cider
½ cup olive oil
2 Tbsp maple syrup
1 Tbsp Dijon mustard
1/8 tsp thyme
1 tsp lemon juice
In food processor blend first six ingredients for 15 to 20 seconds.
With processor running slowly add oil in thin stream and continue to process until smooth.
Arrange all salad ingredients and spread out apple slices and sprinkle with feta, cranberries and croutons. Serve dressing on side.
Serve with Stone House dinner rolls.
1 cup apple cider
½ cup olive oil
2 Tbsp maple syrup
1 Tbsp Dijon mustard
1/8 tsp thyme
1 tsp lemon juice
In food processor blend first six ingredients for 15 to 20 seconds.
With processor running slowly add oil in thin stream and continue to process until smooth.
Arrange all salad ingredients and spread out apple slices and sprinkle with feta, cranberries and croutons. Serve dressing on side.
Serve with Stone House dinner rolls.
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Leelanau Chicken Sandwich
1 loaf Stone House Cherry Walnut Bread
1 pkg goat cheese
1 pkg baby spinach leaves washed and rinsed well
1 pkg good quality chicken deli meat sliced thin
Cranberry relish
Spread or crumbled goat cheese on bread and top with chicken, cran relish and spinach leaves.
Serve with fresh apple slices.
1 pkg goat cheese
1 pkg baby spinach leaves washed and rinsed well
1 pkg good quality chicken deli meat sliced thin
Cranberry relish
Spread or crumbled goat cheese on bread and top with chicken, cran relish and spinach leaves.
Serve with fresh apple slices.
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Ham, Goat Cheese and Fig Preserves with
Fresh Spinach on Stone House Herb Focaccia
Fresh Spinach on Stone House Herb Focaccia
2 cut pieces of Stone House Herb Focaccia or one round loaf
¼ cup fig preserves
3 oz of crumbled goat cheese
4 slices provolone cheese
6 oz of thin sliced deli ham or prosciutto
1 cup fresh baby spinach leaves Olive oil for brushing
1. Preheat Panini grill.
2. Cut bread in half and place provolone bottom piece then spread fig preserves on cheese followed by goat cheese, ham and spinach. Place another piece of provolone on top and flip top piece down on top. Place on grill brushing outside of sandwich with olive oil.
3. Grill until golden brown about 3-4 minutes.
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Roasted Pumpkin Soup with Stone House Bread Rye Fingers
Roasted Pumpkin Soup with Stone House Bread Rye Fingers
1 small pumpkin pie style pumpkin, cut in half and scoop out seeds
Smoked sea salt
2 tablespoons olive oil
1 medium sweet onion, diced
3 garlic cloves minced
2 carrots diced
2 stalks celery diced
1 cup dry or semi-dry white wine
6 cups chicken broth
2 tablespoons packed brown sugar
1 tablespoon cumin Fresh cracked black pepper
1. Place cut side pumpkin on baking sheet and roast at 350 degrees until tender or about 40-45 minutes. Remove from oven and let cool.
2. Wash seeds and sprinkle with smoked sea salt and bake 5 -50 minutes until light brown.
3. Scoop out pumpkin from shells and set aside. Sauté in oil the onion and garlic and add carrots and celery and continue till soft. Add wine and simmer for an additional 5 minutes.
4. Add the broth, sugar, cumin and pumpkin and simmer for 40-45 minutes.
5. while simmering, cut the bread into finger lengths, brush with olive oil, shake a small amount of smoked sea salt on top and toast in oven.
6. Using a hand blender, puree the soup until smooth. Season to taste. Serve soup with a small dollop of sour cream and sprinkle with pumpkin seeds.
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Cranberry Spinach Salad
Stone House Demi Baguettes to serve with salad
1C toasted and diced walnuts
½ C dried cranberries
1 cup crumbled gorgonzola cheese (4oz)
¼ C cooked bacon bits
1 8oz container of baby spinach leaves washed and rinsed
3Tbsp extra virgin olive oil
½ tsp fresh lemon peel grated
1Tbsp balsamic vinegar
1 tsp sugar
Salt and pepper to taste
1. With whip mix olive oil, lemon peel, sugar and vinegar.
2. Toss all remaining ingredients gently in bowl and add dressing and toss again to coat. Season with salt and pepper to taste.
3. Serve with Demi Baguettes.
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Tuscan Chicken and Artichoke Soup with Sweet Baguette Tops
4 stalks celery diced small
1yellow onion diced small
4 garlic cloves minced
2 tablespoons olive oil
8 cups chicken broth
16 oz can quartered artichoke hearts, drained
1 pound mushrooms sliced
2 pounds chicken breast, cooked and chopped
2 whole bay leaf
1 tablespoon thyme
1 tablespoon oregano
1 tablespoon chopped parsley
Salt and pepper to taste
¼ cup flour
¼ cup white wine
¼ cup lemon juice
Sliced Provolone Cheese
1. Sauté celery, onion and garlic in olive oil until tender.
2. Add broth artichoke hearts, chicken and seasonings and bring to gentle boil. Turn heat to low and simmer 30 minutes longer.
3. Mix flour and wine and add to soup. Stir in lemon juice
4. Adjust seasonings to taste.
5. Put finished soup in oven safe serving bowls.
6. Slice baguette ½ inch wide and toast in oven. Remove and add toasted baguette and sliced provolone cheese to top of each bowl of soup. Place in broiler for a few minutes until cheese is melted.
7. Serve immediatly
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