Mini BLT Crostini

Prep: 10 minutes

Cook: 20 minutes

Serves: 10

This recipe is from Lucques (named for a rare and extraordinary French olive), one of LA’s finest. Nation’s Restaurant News called Chef Suzanne Goin “one of America’s new tastemakers,” and she was named as one of Food and Wine’s best new chefs of 1999. Goin works closely with local farmers providing a menu featuring primarily … Continue reading Mini BLT Crostini

Radicchio Salad with Niman Ranch Applewood Smoked Bacon and Goat Cheese

Prep: 10 minutes

Cook: 10 minutes

Serves: 5

Chef Lance Dean Velasquez of John Frank Restaurant located in San Francisco’s popular Castro District was named “Rising Star Chef” by Michael Bauer of the San Francisco Chronicle in 1995, and in their August 1996 issue, Food and Wine Magazine listed him as one of “America’s Ten Best New Chefs.

Honey Glazed Applewood Smoked Ham

Prep: 15 minutes

Cook: 1 hour

Serves: 16

This sweet and fruity ham glaze is perfect way to serve Niman Ranch Applewood Smoked Ham with your Easter buffet.

Fresh Roasted Ham

Prep: 10 minutes

Cook: 6 hours

Serves: 13

Leftover Split Pea and Ham Soup

Prep: 15 hours

Cook: 20 minutes

Serves: 4

Have a lot of leftover ham from the holiday? This Leftover Split Pea and Ham Soup is a one-pot recipe that’s sure to satisfy. If you’re tired of working in the kitchen, just freeze the ham and thaw it out the day you plan to cook. As with most soups, this one is best when … Continue reading Leftover Split Pea and Ham Soup

Winter Harvest Omelet with Bacon

Prep: 10 minutes

Cook: 20 minutes

Serves: 2

With this being the end of National Breakfast Month, we created a unique, winter-seasonal omelet that’s sure to satisfy in under 30 minutes.