Category Archives: Recipes

Caprese Salad

Caprese Salad

Ingredients
3 ripe beefsteak tomatoes
12 oz. of fresh mozzarella, sliced thick
fresh basil leaves

Toppings:
Beano’s Balsamic Submarine Dressing

Directions

  • Assemble the tomato, sliced mozzarella and fresh basil leaves together in that order
  • Drizzle Beano’s Balsamic Submarine Dressing on top

Serve over crusty Italian bread if desired. Enjoy!

Cauliflower Breadsticks

 Cauliflower Breadsticks

Ingredients
4 cups of riced cauliflower (about 1 head of cauliflower)
4 eggs
2 cups mozzarella cheese
4 garlic cloves, minced
salt and pepper to taste
2 tbsp. Beano’s Sandwich Shakers in Roasted Garlic and Parmesan cheese

Toppings:
1-2 cups of mozzarella cheese
Beano’s Sandwich Shakers in Roasted Garlic and Parmesan cheese

Directions

  • Preheat oven to 425 F degrees
  • Prepare a large baking sheet with parchment paper
  • Break down the head of cauliflower into small florets and add to food processor
  • Pulse until the cauliflower is in little pieces and looks like rice
  • Pour the cauliflower into a microwavable container and cover with a lid
  • Microwave on high for 10 minutes then place cauliflower into a large mixing bowl
  • Add egg, mozzarella cheese, garlic, salt and pepper and Beano’s Sandwich Shakers in Roasted Garlic and Parmesan cheese and mix well
  • Pour the mixture onto the prepared baking sheet and form into a rectangular crust shape
  • Bake the crust for about 25 minutes or until golden brown
  • Add the mozzarella cheese and put back into the oven until cheese is nice and melted
  • Sprinkle on more Beano’s Sandwich Shakers
  • Slice into breadsticks

Serve with tomato sauce for dipping. Enjoy!

Roasted Chipotle Pasta

Roasted Chipotle Pasta

Ingredients
1 lb. of penne pasta
1 zucchini
1/2 cup of frozen green peas
1 tbsp. of tomato paste
1/4 cup of Beano’s Roasted Chipotle Sauce
1/3 cup heavy whipping cream

Toppings:
Parmesan cheese

Directions

  • Bring a pot of water to a boil and add pasta
  • Cook according to box directions or until al dente
  • While the pasta is cooking, slice zucchini into half moons and heat a pan with oil
  • Add the zucchini to the pan and cook until tender
  • Add the tomato paste, Beano’s Roasted Chipotle Sauce, and heavy whipping cream to the pan and mix
  • Allow the sauce to simmer until it thickens
  • Once done, drain the pasta and then add to the pan with the zucchini and sauce
  • Toss until the pasta in coated and then throw in the frozen peas
  • Once the peas are heated through, pour the pasta onto a serving dish
  • Top with Parmesan cheese

Serves 4. Enjoy!

White BBQ Grilled Chicken

White BBQ Grilled Chicken

Ingredients
2 chicken breasts
1 cup mayo
1/3 vinegar
1/4 cup lemon juice
1 garlic clove, minced
1 tbsp. Beano’s Horseradish Sauce
1 tbsp. Beano’s Deli Mustard

Directions

  • Mix together all ingredients with a whisk until thoroughly combined
  • Prepare grill
  • Divide the sauce in half (one half for basting and one half for topping)
  • Brush one half of the sauce all over the chicken breasts and place on grill
  • Cook chicken through on both sides until internal temperature reaches 165 degrees
  • Set the chicken aside and let it rest, then top with remaining half of the sauce

Serves 4. Enjoy!

Antipasti Salad

Antipasti Salad

Ingredients
2 oz. pepperoni
2 oz. salami
1/2 cup artichoke hearts
1/2 cup black olives
1/2 cup green olives
1/2 cup mozzarella cheese, cubed
1/2 bag of romaine lettuce
1 cup Beano’s Balsamic Submarine Dressing

Directions

  • Cut the pepperoni and salami into quarters
  • Arrange a layer of the romaine lettuce onto a serving platter
  • Place the quartered pepperoni and salami, artichoke hearts, black olives, green olives, and mozzarella cheese on top of the lettuce
  • Pour Beano’s Submarine dressing over top

Serves 4. Enjoy!

Steak and White Cheddar Flatbread

Steak and White Cheddar Flatbread

Ingredients
1 store-bought flatbread crust
1 steak, grilled and sliced into thin strips
1 cup of shredded white cheddar cheese
1/4 cup grape tomatoes, halved

Toppings:
1/4 cup fresh arugula
Beano’s Horseradish Sauce

Directions

  • Preheat oven to 400 F degrees
  • Prepare the steak to preferred doneness (either on the grill or seared in a pan)
  • Set it aside and let rest until assembly
  • Place flatbread on a pizza pan or sheet pan
  • Top with the cheddar cheese and grape tomatoes
  • Slice rested steak thinly against the grain
  • Place the strips of steak on the flatbread
  • Put in the oven for about 15-20 minutes or until cheese is melted and golden brown
  • Let the flatbread cool slightly, then top with the arugula and a drizzle of Beano’s Horseradish sauce

Slice and enjoy!

Warm Honey Mustard and Bacon Potato Salad

Warm Honey Mustard and Bacon Potato Salad

Ingredients
2 lbs. red potatoes, quartered
4 slices of bacon, cooked and chopped
3 tsp. Beano’s Honey Mustard
2 garlic cloves, chopped
3 tsp. vinegar
1/4 cup of fresh Italian parsley
salt and pepper to taste

Directions

  • Bring a pot of water to a boil
  • Add the quartered potatoes and cook until tender
  • Drain the potatoes and set aside
  • In a small mixing bowl, add Beano’s Honey Mustard, garlic, vinegar, parsley, salt and pepper and mix together with a whisk
  • In a separate larger bowl, while the potatoes are still warm, add the sauce and toss together until the potatoes are evenly coated

Serve warm and enjoy!

Sriracha Potato Salad

Sriracha Potato Salad

Ingredients
2 lbs. yukon gold or red potatoes, quartered
1 cup of mayo
1 tbsp. Beano’s Sriracha Sauce
3 tbsp. vinegar
2 celery stalks, diced
6 green onions, chopped
salt and pepper to taste

Directions

  • Bring a pot of water to a boil
  • Add the quartered potatoes and cook until tender
  • Drain the potatoes and set aside to cool
  • In a small mixing bowl, add mayo, Beano’s Sriracha sauce, vinegar, celery, green onion, and salt and pepper
  • Mix until the potatoes are evenly coated with the mixture
  • Top with additional sliced green onions and a drizzle of Beano’s Sriracha sauce if desired
  • Chill the potato salad in the fridge for at least an hour before serving or overnight

Serves 6-8. Enjoy!

Jalapeno Mustard Potato Salad

Jalapeno Mustard Potato Salad

Ingredients
2 lbs. yukon gold or red potatoes, quartered
1 cup of mayo
1 tbsp. Beano’s Jalapeno Mustard
3 tbsp. vinegar
2 celery stalks, diced
6 green onions, chopped
salt and pepper to taste

Directions

  • Bring a pot of water to a boil
  • Add the quartered potatoes and cook until tender
  • Drain the potatoes and set aside to cool
  • In a small mixing bowl, add mayo, Beano’s Jalapeno Mustard, vinegar, celery, green onion, and salt and pepper
  • Mix until the potatoes are evenly coated with the mixture
  • Top with additional sliced green onions and smoked paprika if desired
  • Chill the potato salad in the fridge for at least an hour before serving or overnight

Serves 6-8. Enjoy!