Recipes

roasted-tomatoes-feature

This simple and versatile recipe is a must to make bacuase it goes great with alomst anything! 

Roasted Grape Tomatoes

__Ingredients__

- 1 Signature Brand Green bell pepper
- 6 slices of Signature Brand Cucumber 
- 1.5 oz cream cheese, softened
- 2 tsp ground mustard
- 4 slices deli turkey
- 2 slices bacon, cooked, broken in half
- 1 slice Provolone cheese, cut in half
- 2 tbsp mashed avocado
- 1 ½ tsp Everything Bagel Seasoning (optional)
- 
__Steps__:
1.	Slice bell pepper in half, de-seed, then de-vein.
2.	To both sides of pepper, spread on cream cheese and mustard before sprinkling on Everything Bagel Seasoning. Add 2 slices of deli turkey to each side of pepper, one slice of bacon to one side and one slice of bacon to the other side, Provolone to one side, mashed avocado atop Provolone, then cucumber slices atop avocado.
3.	Assemble sandwich by placing the side with fewer ingredients atop the other side, cut in half with a serrated knife, and serve.


Copy-of-Pepper-Sandwich-final-1

Our favorite green bell pepper sandwich is crispy, fresh and full of flavor, plus it makes the most perfect low-carb meal!

Green Bell Pepper Sandwich

__Ingredients__:
- 3 cups Signature Brand blueberries
- 4 tbsp. maple syrup
- 1/2 tsp. vanilla extract
- 2 tbsp. chia seeds

__Directions__

1. In a pot, place the blueberries and 3 tbsp. of maple syrup to a low boil. Stir frequently. Reduce heat to low-medium to simmer for 5 minutes.
2. Lightly mash the blueberries leaving some for texture.
3. Stir in the chia seeds and cook the mixture down until it thickens to your desired consistency, or about 15 minutes. 
4. Once the jam is thick, remove from heat and stir in the vanilla extract. Add more maple syrup to taste if desired.
Enjoy!


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Delicious jam perfectly sweet (and easy to make) to spread over buttery hotcakes, a toast with nut butter or sourdough and a creamy cheese!

Blueberry Chia Seed Jam

__Ingredients:__

- 18-20 Mini Sweet Peppers
- 1 tbsp. Olive oil
- 2 garlic cloves
- 2 tsp All Natural Roasted Garlic Seasoning
- 1/2 cup sun dried tomatoes
- 1 cup nutritional yeast
- 1 cup vegetable broth
- 5-6 medium basil leaves
- 1 lb. spaghetti noodles
- Chopped basil leaves for garnishing
- Red Pepper flakes (optional)
- Parmesan Cheese (optional)
- Salt and Pepper

- __Instructions:__
1. Preheat oven to 375 degrees.
2. Wash and dry mini peppers. Cut small slit in each pepper to allow steam to escape. 
3. Place on baking sheet. 
4. Drizzle on Olive oil and sprinkle with Weber seasoning. 
5. Roast in oven for 25 minutes, or until peppers start to brown in areas.
6. Remove from oven and allow to cool.
7. Prepare noodles according to box directions. 
8. When peppers are cool, remove stems by pulling from top. 
9. Place peppers in highspeed blender or food processor, add in sun-dried tomatoes, nutritional yeast and basil leaves, process until smooth. 
10. Add in vegetable broth and process 4 to 6 seconds. 
11. Season to taste with salt and pepper. Toss noodles in sauce. Plate and garnish with dried basil leaves, parmesan cheese and red paper flakes if desired. Enjoy!


Roasted-Pepper-Pasta

A pepper sauce that goes with pretty much everything. 

Roasted Mini Sweet Pepper Pasta Sauce

# Ingredients:

__Salad__
- 1/2 cup Signature Brand blueberries
- 3 cups fresh spinach 
- 1/2 cup chopped pecans
- 1/2 cup dried cranberries
- 1/2 cup feta cheese

__Sweet Balsamic Dressing__
- 1 tbsp olive oil
- 1 tbsp water
- 3 tbsp honey
- 2 tbsp balsamic

# Steps:
1. Toss all the salad ingredients together. 
2. Add all dressing ingredients to a jar and mix well. 
3. Combine the dressing and salad and enjoy!


spinach-blueberry-salad-5

Simple & healthy! This salad is packed with flavor, vitamins and a sweet taste.

Blueberry Spinach Salad

Inspired by local Mexican flavors of the coastal city of Ensenada, this ceviche is fresh, contemporary, and vibrant. What we love about this recipe is that it’s loaded with fresh veggies, designed for sharing and anyone can make it. This recipe was developed by Chef Jose Hernandez of Baja Lounge using Signature Brand by Frank’s fresh organic produce. 

Prep Time: 40 mins.

Feeds: 3-4

Ingredients: 

- 2 cups Signature brand by Frank’s cucumber
- 1/2 cup of Signature brand by Frank’s grape tomato
- 1 Signature brand by Frank’s bell pepper
- 1/2 cup of red onion
- 2 cups Cod fish (Tilapia, Mahi-Mahi or Halibut are great substitutes)
- 1/2 cup lemon juice
- 2 tbsp cilantro
- 3 tbsp extra virgin olive oil
- 3 tbsp rice vinegar
- salt and pepper to taste

Instructions: 

1. Dice your cucumber, grape tomato, bell pepper, onion, cilantro and place them in a large bowl.
2. Cut the fish into small squares and add it to the bowl. 
3. Next, add your evoo, lemon juice, salt & pepper to the bowl.  
4. Toss well and place in the refrigerator to allow all the flavors to marinate for at least 30 minutes.
5. Enjoy on tostadas, with chips or as the main entree. Don’t forget to garnish it with salsa and fresh avocado slices for the full experience.

vegan-ceviche

Inspired by local Mexican flavors of the coastal city of Ensenada, this ceviche is fresh, contemporary, and vibrant.

Ensenada Style Ceviche

Roasted grape tomatoes are a perfect compliment for so many foods. This recipe can be enjoyed with eggs, omelettes, pasta, zoodles, over chicken and topped with fresh mozzarella, alongside with fish or meat, as a salad topping or even in your favorite sandwich. This recipe will surely add extra savory flavor to any dish, plus, can even be frozen if there are left overs!

### **INGREDIENTS**
- 2 pints Signature Brand grape tomatoes
- 2 tablespoons olive oil
- 1 teaspoon dried Italian herbs
- 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground pepper
- 8-10 whole gloves of garlic, unpeeled
- chopped basil (optional)

### **INSTRUCTIONS**
1. Preheat the oven to 225 degrees F. 
2. Pour the olive oil onto a large, sided baking sheet and sprinkle the herbs, salt, and pepper on top of the oil.
3. Halve the tomatoes lengthwise, and place them on the baking sheet along with the unpeeled cloves of garlic. Combine together to fully coat with the olive oil-herb mixture and then arrange the tomatoes so they are cut-side up.
4. Bake the tomatoes for 2 to 3 hours. You want the tomatoes to be shriveled but still a little juicy inside. The precise amount of time will depend on the size of your tomatoes and the oven. 
5. Remove from the oven and, when cool enough to handle, squeeze the garlic from the peels, discarding the peels. You can use the tomatoes right away (sprinkle with a little chopped basil, if desired), or let them cool and refrigerate or freeze for later use as a simple side dish, or add-in. The tomatoes are delicious served hot, cold, or at room temperature.


Eggs are probably one of our favorite things to eat for breakfast and our bell pepper boats are top notch! These stuffed breakfast peppers are a great way to add color, nutrition and visual interest without adding calories. They are perfect when you’re making breakfast or brunch for a crowd. It’s really easy to get these whipped up once you have all the ingredients at hand, making mornings that more special and less stressful. Try this recipe with green, red, orange or yellow Signature Brand by Frank’s bell peppers. 

Prep Time: 25 minutes 

Feeds: 4

Instructions: 

- 4 large eggs
- 2 large Signature Brand by Frank’s **Bell pepper** (cut in half, seeds removed)
- 1/2 cup **Swiss Gruyere shredded cheese blend**(or any shredded cheese you like)
- 4 tsp **Chives** (chopped)
- Salt and Pepper to taste

Instructions: 

- Preheat the oven to 400 degrees F . Line a baking sheet with foil or parchment paper and grease lightly.
- Place a tablespoon of shredded cheese at the bottom of each pepper. Crack an egg on top, then sprinkle lightly with salt and black pepper. Add another tablespoon of shredded cheese around the edges, leaving some of the yolk visible in the center.
- Place the peppers cut side up onto the baking sheet. Bake for 15-20 mins, until softened.
- Serve each pepper with extra cheese and pepper to taste. Enjoy!

pepper-breakfast

Eggs are probably one of our favorite things to eat for breakfast and our bell pepper boats are top notch!

Bell Pepper Breakfast Boat

### **INGREDIENTS**

- 20 Mini Sweet Peppers, halved and seeded
- 1 lb. Ground Beef, steak, chicken, or pork, cooked
- 1 TbspCumin 2 Tbsp Chili Powder
- 1/2 teaspoon Salt
- 8 oz Cheddar Cheese, shredded
- 1 Jalapeno, sliced
- Toppings: avocado, tomatoes, sour cream

### **INSTRUCTIONS**

1. In a skillet cook your preferred meat adding cumin, chili powder, and salt as it cooks. 
2. Place mini sweet pepper halves on a sheet pan. 
3. Sprinkle cooked meat over mini peppers trying to keep it in the peppers so it doesn't fall through to the pan.
4. Cover mini peppers with shredded cheese and jalapeno slices. 
5. Place in oven set to BROIL for 5-6 minutes or until cheese is fully melted. 
6. Add any nacho toppings you like. Enjoy!


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A healthy crunch you wont even believe brought to you by Franks! 

Mini Sweet Nachos

### **INGREDIENTS**

- 1 ½ pounds ripe red roma tomatoes (about 8 small or 4 large), chopped
- 1 cup finely chopped white onion (about 1 small onion)
- 1 medium jalapeño or serrano pepper, ribs and seeds removed, finely chopped (decrease or omit if sensitive to spice, or add another if you love heat)
- ¼ cup lime juice
- ¾ teaspoon fine sea salt, more to taste
- ½ cup finely chopped fresh cilantro (about 1 bunch)

### **INSTRUCTIONS**

1. In a medium serving bowl, combine the chopped onion, jalapeño, lime juice and salt. Let it marinate for about 5 minutes while you chop the tomatoes and cilantro.
2. Add the chopped tomatoes and cilantro to the bowl and stir to combine. Taste, and add more salt if the flavors don’t quite sing.
3. For the best flavor, let the mixture marinate for 15 minutes or several hours in the refrigerator. Serve as a dip, or with a slotted spoon or large serving fork to avoid transferring too much watery tomato juice with your pico. Pico de gallo keeps well in the refrigerator, covered, for up to 4 days.

Roma Salsa

Fresh Homemade Pico de Gallo

__Ingredients:__
- 14-16 Mini sweet Peppers
- 2 cups sugar
- 1 tsp salt
- 1-2 cup water

__Instructions:__
1. Put all the ingredients into a food processor. TIP: You want to have little chunks for dimension. 
2. Pour the thick Mini Sweet Pepper puree into a heavy-based pan and bring it to a boil. 
3. Reduce on medium heat until it gets to the jam consistency. 
4. Jar and store in a cool place and discover the Signature taste!
Top crostini with cream cheese and mini sweet pepper jam, enjoy!


Sweet Pepper-Jam Signature Brand

A delicious and healthy treat for you and yours using our Signature Sweets. 