Stone House Bread - Artisan Bread in the Traverse City Michigan Area

Brown Sugar Soy Glazed Salmon
Serve with rice and Stone House Rustic Baguette

¼ cup packed brown sugar
2 tablespoons low-sodium soy sauce
2 tablespoons hot water
½ tsp finely minced garlic
2 tablespoons miso (soybean paste)
4 (6-ounce) salmon fillets (about 1 inch thick)
1 tablespoon chopped fresh chives
Sprinkle of white and black sesame seed

1. Preheat broiler.
2. Combine first 5 ingredients, stirring with a whisk. Arrange fish in a shallow baking dish coated with cooking spray. Spoon miso mixture evenly over fish.
3. Broil 10 minutes or until fish flakes easily when tested with a fork, basting twice with miso mixture. Sprinkle with chives and sesame seed.
 

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Broccoli and Cheese Soup
Serve with Stone House 7 Grain Bread

1 cup chopped onion
2 garlic cloves, minced
3 cups fat-free, less-sodium chicken broth
1 (16-ounce) package broccoli florets
2 ½ cups light half and half
1/3 cup all-purpose flour
¼ teaspoon black pepper
8 ounces reduced-fat sharp cheddar cheese

1. Heat a large nonstick saucepan coated with cooking spray over medium-high heat. Add onion and garlic; sauté 3 minutes or until tender. Add broth and broccoli. Bring broccoli mixture to a boil over medium-high heat. Reduce heat to medium; cook 10 minutes.
2. Combine half and half and flour, stirring with a whisk until well blended. Add mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper. Remove from heat andlet set 10 minutes to cool alittle and process in food processor on pulse just to puree a small amount.
3. Return to heat when serving and top with shredded cheese.
 

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Chicken Skillet Cordon Bleu with Pasta

½ cup Stone House Fishtown seasoned breadcrumbs
1 teaspoon pepper
½ teaspoon salt
8 chicken breasts
1 tablespoon butter
1 tablespoon olive oil
8 Canadian bacon slices
8 Swiss reduced-fat cheese slices
1 package yolk-free egg noodles
1 cup reduced-fat shredded parmesan cheese
Fresh chopped chive for garnish

1. Combine breadcrumbs, pepper, and salt in a large zip-top plastic freezer bag. Rinse chicken tenders, and add to freezer bag. Seal bag, and shake to coat.
2. Melt butter with oil in an ovenproof skillet over medium heat. Cook chicken 5-8 minutes on each side or until done. Remove from pan and place in broil safe dish. Lay Canadian bacon slice over chicken and top each with 1 cheese slice. Broil 5 1/2 inches from heat 2 minutes or until cheese is melted.
3. Serve with yolk-free egg noodles cooked to packaged directions and tossed with olive oil and reduced fat shredded Parmesan cheese and diced fresh chives.
 

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Corn and Potato Chowder
Served with Stone House North Country Bread

1 ½ cups chopped green bell pepper
1 cup chopped green onions, divided (about 1 bunch)
2 cups frozen corn kernels
1 ¼ cups water
1 small can diced green chilies, drained
¾ teaspoon dried thyme leaves
1/8 teaspoon ground red pepper
1 pound baking potatoes, cut into ½-inch pieces
2 cups light half-and-half
¼ cup chopped fresh parsley
¾ teaspoon salt
½ tsp white pepper
½ cup (2 ounces) shredded reduced-fat sharp cheddar cheese

1. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add bell pepper and 3/4 cup green onions, and sauté 4 minutes or until lightly browned.
2. Increase heat to high; add corn, water, green chilies, thyme, red pepper, and potatoes; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until potatoes are tender. Remove from heat, and stir in half-and-half, chopped parsley, and salt.
3. Place about 1 1/2 cups soup in each of 4 bowls; sprinkle each with 2 tablespoons cheese and 1 tablespoon green onions.

Note: For a thicker broth use flour and water to make a paste and stirring constantly, pour into hot cream base.
 

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Fish Tacos served in Stone House Pita Bread
with Papaya Coconut Salsa

SALSA:
1 ½ cups chopped peeled papaya
1 cup finely chopped red bell pepper
1/3 cup chopped red onion
2 tablespoons unsweetened coconut, toasted
1 tablespoon chopped fresh cilantro
2 tablespoons fresh lime juice
2 teaspoons minced seeded jalapeño pepper (about 1 small)
¼ teaspoon salt

FISH:
1 pound ahi tuna fillets
2 tablespoons fresh lime juice
¼ teaspoon salt
¼ teaspoon freshly ground black pepper

REMAINING INGREDIENTS:
4 Stone House Pita bread cut in half
2 cups finely shredded coleslaw mix
8 teaspoons reduced-fat sour cream
8 lime wedges

1. To prepare salsa, combine the first 8 ingredients; let stand 30 minutes.
2. To prepare fish, place fish in a shallow dish; drizzle with 2 tablespoons juice. Cover and marinate in refrigerator 30 minutes, turning fish occasionally.
3. Remove fish from marinade, discarding marinade; pat fish dry with paper towels. Sprinkle fish with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
4. Heat oil in a large nonstick skillet over medium-high heat. Add fish to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Cut fish into chunks.
5. Warm pitas in microwave to soften. Divide fish evenly among pitas. Top each with ¼ cup coleslaw mix, 1/3 cup salsa, 1 teaspoon sour cream, and 1 lime wedge. Serve immediately.
 

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Green Bean Salad with Fennel and Goat Cheese

1 1/2 tablespoons Dijon mustard
2 tablespoons white wine vinegar
3/4 teaspoon kosher salt, plus more for the water
1/2 teaspoon freshly ground black pepper
1/3 cup extra-virgin olive oil
2 pounds green beans, trimmed
1 small fennel bulb, thinly sliced into half-moons (1¼ to 1½ cups)
3/4 cup walnuts, toasted and coarsely chopped
1 4-ounce log fresh goat cheese, crumbled

1. In a medium bowl, whisk together the mustard, vinegar, salt, and pepper. Gradually add the oil and whisk until well combined; set aside.
2. Bring a large saucepan of salted water to a boil. Add the green beans and cook until just tender, 6 to 8 minutes. Drain, run under cold water to cool, and set aside until you're ready to assemble the salad.
3. In a large bowl, combine the green beans, fennel, and walnuts. Add the goat cheese and vinaigrette just before serving. Toss well and serve at room temperature or chilled.
 

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Muffalatta Chicken and Roast Beef Sandwiches

OLIVE SALAD:
1/2 cup kalamata olives, pitted diced small
½ cup green olives with pimento diced small
1/4 cup chopped fresh basil
2 tablespoons capers, drained
2 tablespoons balsamic vinegar
2 teaspoons olive oil
1 carrot peeled and diced small
1 (7-ounce) bottle roasted red bell peppers, drained and chopped
1 garlic clove, minced

MUFFULETTA:
12 (1 1/2-ounce) Stone House Artisan bread rolls
6 (1-ounce) slices reduced-fat Swiss cheese
12 (1-ounce) slices healthy style deli chicken
12 (1-ounce) slices healthy style deli roast beef
6 cups gourmet salad greens
Low fat mayo with olive oil

1. To prepare olive salad, combine all ingredients in bowl and chill at least one hour.
2. To prepare muffuletta, cut rolls in half horizontally. Spread light layer of mayo on roll, then add meats, cheese and top with olive salad and greens.
 

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Turkey Phillies on Stone House Sweet Baguette

1 Stone House sweet baguette
2 teaspoons butter
1 cup thinly sliced onion
1/2 cup thinly sliced green bell pepper
½ cup thinly sliced red bell pepper
1/4 teaspoon black pepper
1 pound thinly sliced deli turkey breast, healthy style
4 (2-ounce) sandwich rolls
4 (1-ounce) slices low-sodium mozzarella or provolone cheese
Low fat mayo

1. Preheat oven to 375°.
2. Melt butter in a large nonstick skillet over medium-high heat. Add onion and peppers, sprinkle with black pepper and sauté 5 minutes or until tender.
3. Cut baguette in 4 sections, spread with mayo and layer with turkey, pepper blend and cheese and cover with top of bread. Warm in oven at 375 degrees for 5 minutes or until cheese melts.
 

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Warm Spinach Salad
Served with Stone House Bread Salad Croutons

1 package (10 oz.) washed spinach leaves
1/4 pound turkey bacon, chopped
1 cup finely chopped red onion
1 package (10 oz.) frozen corn kernels
1/2 cup red wine vinegar
4 teaspoons sugar
1/4 cup crumbled blue cheese
2 cups Stone House Bread salad croutons

1. Mound spinach equally onto plates.
2. In a 10- to 12-inch nonstick frying pan over high heat, stir turkey bacon until browned and crisp, about 5 minutes. Spoon equal portions of the bacon over spinach.
3. To pan, add onion, corn, vinegar, and sugar. Stir mixture until onion is soft, 3 to 4 minutes. With a slotted spoon, transfer onion and corn onto spinach, then spoon cooking liquid over salads.
4. Sprinkle crumbled blue cheese and croutons on salads.
 

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Asparagus with Warm Walnut Dressing and Grape Tomatoes
Served with Stone House Asiago Cheese Bread

1 loaf Stone House Asiago Cheese bread
1 small sweet yellow onion diced small
1 cup grape tomatoes cut in half
3 Tbsp red wine vinegar
6 Tbsp light olive oil
1 Tbsp honey
1 tsp sea salt
1/2 cup walnuts
1 ½ lb fresh asparagus
Lemon wedges for serving

1. Sauté walnuts in 2 tbsp oil until slightly soft. Stir in remaining oil, vinegar, honey, salt and diced until and stirring constantly continue to cook until onion is tender. Remove from heat but keep warm.
2. Steam asparagus about 7 minutes or until tender but not limp.
3. Remove and drain well. Place on plate and sprinkle tomatoes over asparagus.
4. Drizzle warm walnut dressing over asparagus and serve with lemon wedge and bread.