Turn regular mashed potatoes in to something amazing by adding some Pollen Ranch Dill Pollen! 

• 4 lb. Yukon gold potatoes, peeled and cubed
• 1/4 cup butter
• 2/3 cup heavy cream
• 1 T. Pollen Ranch Dill Pollen
• salt and pepper to taste

1. Place the potatoes in a saucepan and cover with cold water. Bring to a boil, and reduce to a simmer. Simmer until potatoes are easily pierced with a fork, about 15 to 20 minutes.

2. While potatoes are simmering, add butter, cream and Pollen Ranch Dill Pollen in a small saucepan. Heat over low heat until the butter melts; set aside.

3. When potatoes are tender, drain the water off, then place potatoes in a large bowl. Add the cream mixture and mash until combined. Season with salt and pepper to taste.

Note: You can keep the potatoes warm for up to 1 hour by covering the bowl with foil and placing over a pan of simmering hot water.

Recipe by Pollen Ranch

Download pdf recipe for: Creamy Mashed Potatoes

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This is a creamy polenta that's loaded with flavor and when you top it off with some mushrooms sauteed in wine, you've got the beginnings of an amazing dinner!

Polenta:

• 2 cups water
• 2 cups chicken broth
• 1 cup polenta (coarse grained yellow cornmeal)
• 1 t. salt
• 3 T. butter
• 1/2 cup Parmesan cheese

Mushrooms: 

• 2 T. olive oil
• 2 T. butter
• 1 large shallot, minced 
• 24 oz. mixed mushrooms, some sliced & some cut into chunks
• 1 t. salt
• 1/2 t. black pepper
• 1/4 cup Madeira wine (or a dry red wine of your choice)
• parsley

1. In a large saucepan, bring the water and broth to boil. Slowly sprinkle in the polenta, making sure to whisk constantly.

2. Turn the heat down to low and stir for 2 minutes, then add the salt. Cover with a lid and set the timer for 40 minutes. Every 10 minutes, stir the pot for 1 full minute, then place the lid back on. After 40 minutes, take the lid off and cook uncovered for 5 more minutes.

3. Stir the butter and Parmesan cheese into the polenta. Taste to see if more salt is needed. Turn off the heat, but leave the pan on the stove and cover with a lid. The polenta will stay soft for about 20 minutes.

4. In a large saute pan, melt the olive oil and butter over medium-high heat. Add the shallots and cook for about 2 minutes.

5. Add the mushrooms and stir occasionally for about 10 minutes. Stir in the salt and pepper. Add the wine and cook until the wine is evaporated, another 5-7 minutes.

6. Pour the polenta on a large platter or divide into individual servings. Top with mushrooms and bits of fresh parsley.

Download pdf recipe for: Polenta with Mushrooms

Now you can make your own Bistro fries at home! These potatoes have amazing flavor and are sure to become a favorite with your friends and family.

● 3 large unpeeled russet potatoes, cut into 1/4-inch strips

● 1-2 T. olive oil

● 4 cloves garlic, minced

● 2 T. olive oil

● 1/2 cup grated Parmesan cheese 

● 3 T. chopped fresh parsley (or cilantro)

● Kosher salt, to taste

Preheat oven to 425 ̊ F.

1. Place the potatoes in a rimmed baking sheet and drizzle with olive oil. Toss until the oil evenly coats the potatoes. Spread the potatoes out into an even layer in the pan.

2. Bake for 30 minutes, turning the potatoes halfway through baking. While the potatoes are baking, heat 2 T. olive oil and the minced garlic, in a small pan over medium heat. Stir occasionally, until the garlic begins to brown. Take off the heat and set aside.

3. After the potatoes have baked for 30 minutes, remove them from the oven and pour the garlic oil on top. Sprinkle with the Parmesan cheese and parsley, tossing to coat. Spread the potatoes out in an even layer on the baking sheet and return them back to the oven, baking for another 10 minutes. Sprinkle the fries with Kosher salt, toss and serve.

Download pdf recipe for: Garlic Parmesan Fries

This classic southern comfort food makes for a wonderful side dish or a great vegetarian main course.

- Recipe -

• 1-2  T. butter, for dish
• 5 eggs
• 2 T.  sugar
• 4 T. butter, melted
• 1/4 cup flour
• 1/2 cup milk
• 1 t. salt
• 4 cups corn (frozen or fresh)

This is a quick and super flavorful salad! It uses fresh veggies and if you want, some of that delicious Fresh Pesto we made (and froze!) from The Farmers' Market Gourmet.

- Recipe -

● 12 oz. pasta, cooked

● 1/2 cucumber, diced

● 1 red bell pepper, diced

● 4 oz. sliced black olives, drained

● 1 cup cherry tomatoes

● 1/2 cup pesto (See Farmers' Market Gourmet #29 for recipe)

● 1-2 T. olive oil

● salt & pepper to taste

1. Cook pasta according to package directions. Drain in colander and run under cold water until pasta is completely cool.

2. In a large bowl, mix together the cooled pasta, bell pepper, cucumber and olive. If using frozen pesto, defrost in microwave in 30 second bursts. (Don't let the pesto get hot...just defrosted!) Mix the pesto into the other ingredients, then add the olive oil, salt and pepper. Toss together well.

3. Refrigerate until ready to serve.

Note: This salad is also delicious with some cooked chicken added to the salad.

Download pdf recipe for: Pesto Pasta Salad

Great with grilled fish or chicken, this salad is loaded with the amazing flavors of the southwest!

- Recipe -

● 3 (15 oz) cans black beans, rinsed and drained

● 2 (15 oz) cans corn, drained

● 2 cloves garlic, minced

● 1/2 cup red onion, finely minced

● 1 red bell pepper, chopped

● 1/2 cup cilantro, chopped

● 3 limes

● 1/2 cup olive oil

● 2 T. red wine vinegar

● 1 t. salt

● black pepper, taste

1. In a large bowl, add the beans and corn. Mix well.

2. Then add the garlic, onion, bell pepper and cilantro. Mix well.

3. Juice the limes into the bowl, then add olive oil, vinegar, salt and pepper. Mix well.

4. Cover the bowl and refrigerate for 2 hours, or more. When you're ready to serve, toss the ingredients together again, then taste to see if it needs a bit more salt.

Download pdf recipe for: Southwestern Black Bean and Corn Salad

If you like artichokes, you'll love this side dish!

- Recipe -

● 2 T. olive oil

● 1 onion, finely chopped

● 1 clove garlic, minced

● 2 (14 oz.) cans quartered artichoke hearts, packed in water

● 3 tomatoes, chopped

● 3-4 T. fresh basil, chopped

● 1/2 cup dry white wine

● salt & pepper

● Parmesan cheese

● 12 oz. pasta, cooked

1. Heat olive oil in large skillet over medium heat and cook onion and garlic until soft, about 5 minutes

2. Add drained artichokes. tomatoes, basil, wine, salt & pepper to taste. Turn heat up to medium-high and cook for 5 minutes. Then turn heat to medium-low and cook 15 more minutes, until thickened. Check to see if more salt or pepper is needed.

3. Cook pasta, drain and drizzle with a bit of olive oil. To serve: Spoon sauce on top of pasta and sprinkle with Parmesan cheese.

Download pdf recipe for: Pasta with Artichokes

This knife-and-fork salad is easy to put together and so delicious. Fresh ingredients and homemade Blue Cheese dressing make this salad something special!

- Recipe -

● 1 head iceberg lettuce, cut into quarters

● 1 tomato, chopped

● 2 green onions, chopped

● 4 slices thick sliced bacon, cooked and chopped

Blue Cheese Dressing:

● 4 oz. Blue Cheese, crumbled

● 1 t. lemon juice

● 3 T. light mayo

● 1 clove garlic, minced

● 1/2 t. Worcestershire sauce

● salt & pepper, to taste

● 2 T. olive oil

● 6 T. heavy cream

● 1-2 T. milk

1. In medium bowl, mix blue cheese and lemon juice together. The add mayo, garlic, Worcestershire sauce and salt and pepper. Mix well. Mix in olive oil, 1 T. at a time. Then stir in the heavy cream. (If you find the dressing is too thick, add some milk, 1 T. at a time, until you get the right the consistency.)

2. On each salad plate place a wedge of lettuce. Sprinkle on tomato, green onions and bacon. Spoon dressing on top and serve with a knife & fork!

Download pdf recipe for: Wedge Salad

This is a moist and super flavorful Spanish rice that not only is loaded with fresh veggies, it bakes in the oven!

- Recipe -

● 1 onion, chopped

● 2 T. olive oil

● 1 T. butter

● 1 cup long grain rice

● 3 cups chicken stock

● 1 jalapeno pepper, seeded and chopped

● 1 can (14 oz.) diced tomatoes, drained

● 1 red bell peppper, chopped

● 1 greeen bell pepper, chopped

● 1 cup shredded Cheddar cheese

● 1 cup non fat sour cream

● salt & pepper to taste

Preheat oven to 350 ̊F.

1. In large saucepan over medium heat, add olive oil and butter. When butter is melted, saute onions until soft, about 4 minutes.

2. Stir in rice and cook for 2 minutes, then add jalapenos and stock. Turn heat up to medium-high and bring to boil. Transfer into a oven-proof casserole dish. Cover and bake for 15 minutes. Remove from oven and stir in tomatoes, bell peppers, sour cream and cheese. Taste for salt & pepper.

3. Turn oven up to 400 ̊F and bake uncovered, for 20 minutes. Let rice sit for 10 minutes, then serve.

Download pdf recipe for: Baked Spanish Rice

This salad is great...the pineapple is sweet, the carrots are crunchy and the raisins are nice and plump!

-Recipe -

● 1 fresh pineapple, trimmed and cored

● 1 cup raisins

● 4 cups grated carrot

● 3/4 cup light mayo

1. In a large bowl, cut pineapple into medium-size chunks, making sure to capture all the juice.

2. Stir in the raisins and carrots.

3. Stir in the mayonnaise, making sure to mix well. Refrigerate the salad for at least 2 hours before serving.

Download pdf recipe for: Fresh Carrot Pineapple Salad

Here's a great side dish that has many of the wonderful flavors of Italy!

- Recipe -

● 12 oz. uncooked pasta or noodles

● 2 T. butter

● 8 oz. cream cheese (regular or lite)

● 4 oz. (1/2 cup) sliced black olives

● 1 clove garlic, minced

● 1/2 cup chopped fresh basil

● salt & pepper

● 2 T. olive oil (regular or flavored)

1. Cook pasta according to package; drain well.

2. In a large bowl, toss the hot pasta in with the butter; then mix in the cream cheese. Season with salt & pepper.

3. Toss the olives, garlic and basil into the pasta. Taste again for seasoning, adding salt and pepper to taste. Then mix in the olive oil.

4. Place pasta into a baking dish. Cover with a lid (or foil) and bake at 325 ̊F for 20-30 minutes, until heated through.

Download pdf recipe for: Pasta Basilico

Perfect for any dinner, this salad has amazing flavor because of the Mandarin oranges and the toasted almonds.

- Recipe -

● 1/2 cup slivered almonds

● canned Mandarin oranges, drained

● salad greens

● vinaigrette salad dressing

1. In a dry saute pan over medium heat, toast the almonds. Keep stirring them and as they start to toast, turning off the heat as they get close to being done.

2. When you're ready to make your salad, place the salad greens, oranges and almonds in a salad bowl. Add some of the salad dressing. Toss and taste. Keep this salad lightly dressed!

Note: If you'd like to use the "Good Seasons" salad dressing recipe I used on the show, follow these directions:

1. In a 1 cup measuring cup, measuring 1/4 cup of canola oil.

2 Then fill to the 2/3 mark with red wine vinegar.

3. Then fill to the 3/4 mark with water. 4. Place oil & vinegar mixture in a jar or sealable container, along with the packet of dressing mix. Shake well.

Download pdf recipe for: Orange Almond Salad

Fresh and full of flavor, use your favorite rice to create this Asian inspired side dish!

- Recipe -

● 3 T. sesame oil

● 1 cup onion, finely chopped

● 1/2 cup green bell pepper, finely chopped

● 1/2 cup red bell peppper, finely chopped

● 4 cups cooked rice (brown, white, jasmine, etc...)

● 2 cups pinepple, chopped

● salt or soy sauce, to taste

1. Saute onion and peppers in sesame oil over medium-high heat for 4-5 minutes.

2. Add rice, salt and stir constantly for 2 minutes.

3. Stir in pineapple and cook 2 minutes longer. Season with salt or soy sauce, to taste.

Download pdf recipe for: Pineapple Rice

This Caesar Salad is fresh and follows a more traditional approach: a light, oil-based dressing and delicious homemade croutons!

- Recipe -

Croutons:

● 3-4 cups cubed french bread

● 2 T. canola oil

● 1 clove minced garlic

Salad Dressing:

● 1/2 cup canola oil

● 3/4 t. salt

● 1 clove minced garlic

● 1/4 t. dry mustard

● 1/4 t. black pepper

● 1-1/2 t. Worcestershire Sauce

● 2-3 handfuls Parmesan Cheese

● Juice of 1/2 lemon

● Romaine lettuce, torn into bite-sized pieces

Download pdf recipe for: Caesar Salad

What a great variation on steamed carrots! The alcohol burns off, so everyone in the family can enjoy them.

- Recipe -

● 2 T. butter

● 1/3 cup sugar

● 3/4 cup dry vermouth

● 1 small onion, finely diced

● 3 stalks celery, with leaves, finely diced

● 2 lb. carrots, peeled & sliced 1/4" thick

1. Place all ingredients in a saucepan. Stir to mix the vegetables and coat everything with the sugar & vermouth.

2. Place over high heat and bring to a simmer. Reduce heat to low, put the lid on and cook for about 20 minutes. Test one of the carrots with a knife; they're done when just barely tender.

Download pdf recipe for: Carrots in Vermouth