Union Made

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Old-School Recipes

Creamy Chicken Pot Pie

It’s hard to resist this timeless comfort food classic that has tender chicken, creamy gravy, and a delicious flaky crust. Campbell’s Kitchen Chicken Pot Pie recipe is so simple to whip up for the whole family. For a cozy dinner, serve with a cucumber tomato salad and your favorite vinaigrette.

• 1 can Campbell's Condensed Cream of Chicken Soup
• 1 package frozen mixed vegetables (Banquet, Food Club, Great Value, Healthy Choice, Kroger)
• 1 cup cubed cooked chicken (Earth’s Best, Empire Kosher, Foster Farms, Tyson, Valley Fresh, Wayne Farms)
• 1/2 cup milk (Dairy Fresh, Hiland Dairy, Prairie Farms)
• 1 egg (Dairy Fresh, Hiland Dairy, Prairie Farms)
• 1 cup all-purpose baking mix

Heat the oven to 400 degrees F. Stir the soup, vegetables, and chicken in a 9-inch pie plate. Stir the milk, egg and baking mix in a small bowl. Spread the batter over the chicken mixture. Bake for 30 minutes or until the topping is golden brown.

Baked Mac and Cheese

Mac and Cheese is the queen of comfort foods and is perfect for any weeknight dinner when you’re having an intense pasta craving. Trisha Yearwood’s Baked Macaroni and Cheese recipe is sure to satisfy.

• 3 teaspoons kosher salt (Colonial, Diamond Crystal, Monarch, Morton, Nifda, Red & White, Sterling, Sysco)
• 1 pound elbow macaroni with ridges (Ronzoni, Royal Brand, San Giorgio, Turris Italian Foods)
• 8 tablespoons unsalted butter (Dairy Fresh, Hiland Dairy, I Can’t Believe It’s Not Butter, Land O’ Lakes Butter, Prairie Farms)
• 4 tablespoons all-purpose flour
• 2 cups milk (Dairy Fresh, Hiland Dairy, Prairie Farms)
• 2 cups grated sharp Cheddar (Dairy Fresh, Hiland Dairy, Prairie Farms, Sun-Re Cheese, Tillamook Cheese)
• 1/2 cup breadcrumbs

For the macaroni: Preheat oven to 350 degrees F. Butter a 2-quart casserole dish. Bring 4 quarts of water to a boil in a large saucepan. Add the salt and macaroni. Bring the water back to a boil and cook the macaroni until tender, about 12 minutes. Drain well.

For the cheese sauce: Melt the butter in a 1-quart saucepan. Using a wire whisk, stir in the flour and salt, stirring and cooking over medium heat until the roux bubbles and the flour turns pale brown, about 3 minutes. Slowly whisk in 1 cup of the milk and then whisk in the remaining 1 cup milk, until the sauce thickens. Add the cheese and stir until it melts. Add the drained macaroni to the cheese sauce and mix thoroughly.

For the topping: In a small bowl, stir the breadcrumbs with the butter until the crumbs are moistened. Transfer the macaroni and cheese to the prepared baking dish and top with the buttered breadcrumbs. Bake until the dish bubbles around the edges, about 15 minutes.

Oh-So-Cozy Soups

Grab a bowl of your favorite union-made soup.

Ice Cream!

What’s a comforting meal without a scoop or two of your favorite ice cream to top it off!

Make Thanksgiving extra special and one of big flavor with these festive dishes made with union-made ingredients. Also, check out the ways you can virtually connect with loved ones on Thanksgiving and even share those treasured family recipes!

Classic Roasted Thanksgiving Turkey

It’s not a holiday feast without that delicious bird we all love at the center of the table. Ina Garten's Perfect Roasted Turkey recipe will be the star of the show on this festive day.

You can get a union-made whole turkey from Butterball or Foster Farms! 

• 1/4 pound unsalted butter (Dairy Fresh, Hiland Dairy, I Can’t Believe It’s Not Butter, Land O’ Lakes Butter, Prairie Farms)
• 1 lemon, zested and juiced
• 1 teaspoon chopped fresh thyme leaves
• 1 fresh turkey
• Kosher salt (Colonial, Diamond Crystal, Monarch, Morton, Nifda, Red & White, Sterling, Sysco)
• Freshly ground black pepper (Colonial, Diamond Crystal, Monarch, Morton, Nifda, Red & White, Sterling, Sysco)
• 1 large bunch fresh thyme
• 1 whole lemon
• 1 Spanish onion
• 1 head garlic

Preheat the oven to 350 degrees F. Melt the butter in a small saucepan. Add the zest and juice of the lemon and 1 teaspoon of thyme leaves to the butter mixture. Set aside. Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the bunch of thyme, halved lemon, quartered onion, and the garlic.

Brush the outside of the turkey with the butter mixture and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey. Roast the turkey about 2 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes.

The fixin's 

Vegetables

Stuffing and bread

Cranberry sauce

Creamy Garlic Mashed Potatoes
Mashed potatoes are an all-time favorite Thanksgiving fixin! Alton Brown’s Creamy Garlic Mashed Potatoes recipe is a delicious spin on traditional mashed potatoes and is perfect with turkey!

• 3 1/2 pounds russet potatoes
• 2 tablespoons kosher salt (Colonial, Diamond Crystal, Monarch, Morton, Nifda, Red & White, Sterling, Sysco)
• 16 fluid ounces (2 cups) half-and-half (Dairy Fresh, Hiland Dairy, I Can’t Believe It’s Not Butter, Land O’ Lakes Butter, Prairie Farms)
• 6 cloves garlic, crushed
• 6 ounces grated Parmesan (Dairy Fresh, Hiland Dairy, I Can’t Believe It’s Not Butter, Land O’ Lakes Butter, Prairie Farms)

Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan, add the salt, and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork.

Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside. Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture and Parmesan; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.

Pies and fillings

Pumpkin Cream Pie
There are many different pies to choose from for Thanksgiving Day, but pumpkin pie reigns supreme on this special day in most households. Sandra Lee’s Pumpkin Cream Pie recipe is an extra decadent take on traditional pumpkin pie and it’s easy to whip up.

• 4 ounces cream cheese, at room temperature (Dairy Fresh, Hiland Dairy, I Can’t Believe It’s Not Butter, Land O’ Lakes Butter, Prairie Farms)
• 1 (15-ounce) can pumpkin puree 
• 1 and 1/3 cup heavy whipping cream (Dairy Fresh, Hiland Dairy, I Can’t Believe It’s Not Butter, Land O’ Lakes Butter, Prairie Farms)
• 1/2 cup light brown sugar (Domino’s, Imperial)
• 1 and 1/2 teaspoon pumpkin pie spice (Watkins)
• 3 large eggs 1 (9-inch) frozen pie crust shell
• 3 tablespoons brown sugar (Domino’s, Imperial)

Preheat the oven to 375 degrees F and arrange a rack in the bottom third of the oven. In a medium bowl, combine the cream cheese, pumpkin puree, cream, brown sugar and pumpkin pie spice. Using electric hand mixer, add the eggs, 1 at a time incorporating completely between each addition. Pour the filling into the pie shell and bake on a sheet tray until the filling is mostly set and the crust has browned, about 50 to 60 minutes. The center will still look slightly loose. Remove from the oven and cool to room temperature.

For whipped cream: In a chilled bowl, beat 1 cup heavy cream with a hand mixer until beginning to thicken. Add 3 tablespoons brown sugar and 1/2 teaspoon pumpkin pie spice and continue to beat until soft peaks form. Spread the whipped cream over the pie and serve immediately or hold in the refrigerator for up to 2 hours before serving.

Set the table!

Virtual Labor Day Giveaways and Events

Make sure to like and follow us on Facebook to see all of our Labor Day posts, including our special Labor Day Appreciation Giveaway!

The AFL-CIO is also celebrating Labor Day 2020 with placards, stickers and several virtual town halls and events this weekend, focusing on the economy, frontline workers, the importance of voting and the passage of The HEROES Act, to provide extended unemployment insurance benefits, hazard pay, an emergency infectious disease standards to protect working people and more.

Connect (virtually), commemorate and cook up some union-made grilling recipes! Check out the ways you can virtually connect with loved ones this Labor Day.   

Stream Movies to Honor Memorial Day

Honor the labor movement and the achievements of American workers by watching films and documentaries that celebrate their strength and sacrifice for our country.

Here's a shortlist of our favorites, but there are plenty of amazing films that celebrate the labor movement and American workers. Watch with the family or use Netflix Party to watch at the same time as your friends in different locations.

Union-Made Grilling Recipes

Having a BBQ doesn’t mean just hamburgers and hot dogs! Give the classics a rest and try something new, like flavorful grilled chicken. Use these brands of union-packaged chicken to make the delicious marinated chicken thigh recipe below from Food Network (don’t forget to add the pink peppercorns for that nice, spicy kick!

Union-Packaged, Fresh Chicken

Marinated Chicken Thighs

• 2 cups fresh parsley leaves, chopped (Muranaka Farms)
• 8 large sprigs fresh thyme, chopped
• 4 large sprigs fresh rosemary, chopped
• 3 cloves garlic, minced
• 1 small shallot, diced
• 2 tablespoons cracked black peppercorns (Watkins)
• 2 tablespoons cracked pink peppercorns (Watkins)
• 1 1/4 cups extra-virgin olive oil
• 8 skin-on chicken thighs
• Flaky salt (Colonial, Diamond Crystal, Monarch, Morton, Nifda, Red & White, Sterling, Sysco)

Mix the parsley, thyme, rosemary, garlic, shallots, black peppercorns and pink peppercorns together in a bowl. Add the olive oil to cover the herbs/spices. Set aside 2 tablespoons of the marinade. Place the chicken thighs in a resealable plastic bag. Add the marinade and marinate overnight in the refrigerator.

Preheat the grill to medium. Remove the chicken thighs from the marinade, pat with a paper towel and place, fleshy-side down, on the hot grill. Grill until cooked through, turning once, 7 to 8 minutes per side. Finish with the reserved 2 tablespoons of marinade and some flaky salt. Serve on top of your favorite salad.

Veggie Pasta Salad

Try this easy pasta salad recipe from Food Network. It’s full of flavor, packed with vegetables and it’s vegetarian friendly.

• Kosher salt and freshly ground black pepper (Colonial, Diamond Crystal, Monarch, Morton, Nifda, Red & White, Sterling, Sysco)
• 1 pound cavatappi or other short curly pasta shape (American Beauty, Chef Boyaedee products, Light N' Fluffy, Ronzoni, Royal Brand, San Giorgio, Skinner, Turris Italian Foods, Vince & Son's)
• 2 medium cucumbers, sliced thin and quartered
• 4 cups broccoli florets (Andy Boy)
• 6 ounces cherry tomatoes, quartered (Sunripe, Gargiulo, San Joaquin Tomato, Pacific Triple E)
• One 16-ounce jar sliced roasted red peppers, drained
• 1/2 cup grated parmesan (Hiland Dairy, Kraft Foods, Horizon)
• 1 1/2 cups Italian dressing

Bring a large pot of salted water to a boil. Cook the pasta according to package directions for al dente. Add the cucumbers, broccoli, tomatoes, red peppers, parmesan, pasta, 1/2 teaspoon salt and a few grinds of black pepper to a large bowl. Pour the Italian dressing over the top and toss until well combined. Cover and refrigerate until the pasta is cold, about 2 hours and up to overnight.

Wash it Down!

Cool down by the grill with these refreshing union-made beers and sodas.

Union-Made BBQ Supplies

Make sure you have all the essentials for your BBQ party! Check out this list of union-made BBQ supplies.

Union-Made Grilling Recipes

Union-Made Hot Dogs

Chicago-Style Hot Dogs
It’s not a barbeque without hot dogs! Of course ketchup, mustard and relish are the classics, but maybe mix it up with this fully-loaded Chicago-Style Hot Dog recipe from Martha Stewart.

Ingredients

• 1 tablespoon grainy mustard
• 2 teaspoons white-wine vinegar
• Coarse salt and ground pepper (Colonial, Diamond Crystal, Monarch, Morton, Nifda, Red & White, Sterling, Sysco)
• 1/4 sweet onion, thinly sliced
• 1 Kirby cucumber, cut into thin strips
• 1 tomato, halved, seeded, and thinly sliced (Sunripe)
• 1/2 cup celery leaves
• 2 tablespoons chopped sport pepper or peperoncini
• 4 beef hot dogs
• 4 hot dog buns, grilled (Arnold, Earthgrains, Nature’s Harvest, Oroweat, Stroehmann, Sara Lee)
• 4 pickle spears (Anchor’s, Bicks, Cisco, Moore’s, Pickles in a Bag, Red Brand, Vlasic)
• Relish (Claussen, Vlasic)

Directions

In a medium bowl, whisk together mustard and white-wine vinegar; season with salt and pepper. Add sweet onion, cucumber, tomato, celery leaves, and sport pepper; toss to combine. Grill hot dogs over medium-high heat until charred and heated through, 6 to 8 minutes. Serve hot dogs in grilled hot dog buns and top each with a pickle spear and relish.

Union-Packaged Beef

Grilled Burgers
Try Ree Drummond’s simple and delicious Grilled Burger’s recipe. You only need a handful of ingredients and a hot grill to make these juicy burgers.

Ingredients

• Vegetable oil, for the grill (Best O’ Veg, Dairy Fresh, Great Value, Western Family)
• 3 pounds 80 percent lean ground beef
• Kosher salt and freshly ground pepper (Colonial, Diamond Crystal, Monarch, Morton, Nifda, Red & White, Sterling, Sysco)
• Tabasco sauce, to taste
• 6 Kaiser rolls (Arnold, Earthgrains, Nature’s Harvest, Oroweat, Stroehmann, Sara Lee)
• 6 tablespoons unsalted butter, softened (Dairy Fresh, Hiland Dairy, I Can’t Believe It’s Not Butter, Land O’ Lakes Butter, Prairie Farms)

Directions

Preheat a grill to medium high and oil the grates. Place the ground beef in a medium mixing bowl. Add 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Add a few dashes of Tabasco sauce, then with your hands, mix the meat and seasoning well. Form the meat into six 1-inch-thick patties and place on the grill. Cover and cook 3 minutes, then rotate, leaving them on the same side, and cook 3 more minutes. Flip and repeat on the other side. Meanwhile, slice the rolls in half and spread each cut side with 1/2 tablespoon butter. Grill the rolls, cut-side down, until lightly toasted. Build the burgers with assorted toppings.

Portobello Burgers
Sandra Lee’s Portobello Burgers recipe is veggie-friendly and super satisfying. The portobello mushrooms and veggies are great on the grill!

Ingredients

• 4 portobello mushrooms, stems on (Monterey Mushrooms, Del Fresh)
• 2 teaspoons grill seasoning (Watkins)
• 2 tablespoons canola oil (Albertson’s, America’s Choice, Pop All Canola, Weis, Western Family)
• 1 tablespoon chopped garlic
• 2 teaspoons Worcestershire sauce
• 2 tablespoons red wine vinegar
• 1/2 cup grated cheddar (Hiland Dairy)
• 1/4 cup mayonnaise
• 4 hamburger buns, toasted (Arnold, Earthgrains, Nature’s Harvest, Oroweat, Stroehmann, Sara Lee)
• 4 leaves romaine lettuce (Amaral Ranches, Andy Boy)
• 1 tomato, sliced (Sunripe)

Directions

Rub the mushroom caps with a damp cloth to clean. Remove stems and reserve for Round 2 recipe "Stuffed Zucchini". In a small bowl combine the grill seasoning, oil, garlic, Worcestershire sauce and vinegar. Brush over the mushrooms making sure to coat completely. Reserve 2 tablespoons of the marinade for the aioli. Heat a grill pan or outdoor grill on medium heat.

Put the mushrooms, gill side down, onto the grill and grill about 4 to 5 minutes on each side. After you flip the mushrooms top each with 2 tablespoons of Cheddar. While the mushrooms are grilling, make the aioli sauce by combining the remaining 2 tablespoons of the marinade with the mayonnaise in a small bowl. Spread each hamburger bun with aioli sauce. Remove mushrooms from the grill and serve on the toasted buns with lettuce and tomato slices.

Summer Beers

Before you fire up the grill, stock the cooler up with light beers and summer ales. Pair your grilled burgers and hot dogs with these union-made beers.

Soda

There’s nothing more refreshing that a cold soda on a hot summer day. Check out this list of union-made sodas.

Union-Made BBQ Supplies

Do you have the essentials for your BBQ party? Check out this list of union-made BBQ supplies.

Union-Made Rum

Grab these union-made rums for your tropical cocktails!

Tropical Escape Cocktails

Bring a tropical vacation to you by recreating these classic cocktails made with union-made ingredients.

Jamaican Rum Punch

This delicious concoction is a traditional rum punch recipe courtesy of Union Plus, senior marketing manager, Leslie Williamson. With three different types of rum, it certainly packs a punch!

Ingredients

• 1 lime
• 2 shots of grenadine
• 1 shot dark rum
• 1 shot of white rum
• 1 shot of gold rum
• 2 shots of orange juice (Minute Maid, Tropicana)
• 2 shots of pineapple juice (Minute Maid, Musselman, Tropicana)

Directions

Mix all ingredients together in a punch bowl or pitcher. Chill in the refrigerator before serving.

Watermelon Mai Tai

Take a trip to Hawaii with Ted Allen’s Watermelon Mai Tai recipe. The watermelon adds a refreshing twist on a traditional Mai Tai.

Ingredients

• 1/2 cup cubed watermelon, seedless or seeds removed
• 3 tablespoons light rum
• 2 tablespoons St. Germaine liqueur
• 1 lime, juiced plus 1 wedge for garnish
• 1 tablespoon superfine sugar (Domino’s, Imperial)
• Ice, for serving

Directions

Place the watermelon, rum, St. Germaine liqueur, lime juice and superfine sugar in the pitcher of a blender and blend on high until well blended. Pour into a double old-fashioned glass filled with ice. Garnish with a lime wedge and enjoy.

Piña Colada

Try Joy Bauer’s frosty Piña Colada recipe! The combination of creamy coconut and tangy pineapple is delicious, and it couldn’t be easier to make.

Ingredients

• 1 1/2 cups frozen pineapple chunks
• 3/4 cup canned light coconut milk
• 1 1/2 ounces rum
• 2 tablespoons shredded coconut
• 1 to 2 drops coconut extract
• 3 to 5 ice cubes
• Fresh pineapple wedges, for garnish

Directions

Add the pineapple chunks, coconut milk, rum, shredded coconut, coconut extract and ice cubes to a blender and process until smooth and creamy. Pour into glasses and garnish each with a pineapple wedge.

Tropical Passion Mocktail

Aaron McCargo Jr.’s Tropical Passion Mocktail recipe is so refreshing and tasty, it will transport you to the islands! Made with a variety of juices and fizzy club soda, this is a drink that everyone can enjoy.

Ingredients

• 2 cups white grape juice (Minute Maid, Tropicana, V8, Welch’s)
• 2 cups apple juice (Appletime, Minute Maid, Mott’s, Red Creek’s, Tropicana, Welch’s)
• 1 cup passion fruit juice (Minute Maid, Tropicana, Welch’s)
• Ice
• 1 liter club soda, for serving (Canada Dry)

Directions

To a large pitcher, add the juices and stir to combine. Pour the juice into 7 ice-filled glasses and top off with club soda.

Connect (virtually), commemorate and cook up some union-made deliciousness! Check out the ways you can virtually connect with loved ones on this special day.   

Stream Movies to Honor Memorial Day

Honor the men and women of our military by watching films and documentaries to learn more about their experience and to celebrate their heroism and sacrifice.

Here's a shortlist of our favorites, but there are plenty of amazing films about the military experience during conflicts and wars — find a few favs and watch with the family or use Netflix Party to watch at the same time as your friends in different locations.

Let the (Union-Made) Games Begin! 

Playing board games with the family is a great way to stay entertained during social distancing. These union-made board games are fun for both kids and adults.

Kick Back and Have a Beer 

Beer is a must-have for a Memorial Day (socially-distant) cookout. Make sure to stock up on these union-made beers and fill up your cooler.

Union-Made Recipes

Anyone can make a hot dog, but can you make Pigs in a Blanket? YES YOU CAN! Make Pigs in a Blanket with these union-made hot dog brands.

"The Patriot" Pigs in a Blanket
Try The Neely's Pigs in a Blanket recipe! They pair well with beer and are great for snacking.

• 1 8-ounce can original crescent dough
• 1 tablespoons lime juice from 1 medium lime
• 1/4 cup Dijon mustard (Guldens Mustard, Heinz)
• 20 mini hot dogs (see union-made brands above)
• 1 egg, lightly beaten
• Poppy seeds or sesame seeds

Preheat the oven to 350 degrees F. Cut each triangle of crescent roll dough into thirds lengthwise, making 3 small strips from each roll. Brush the dough strips lightly with Dijon mustard. Put the mini hot dogs on 1 end of the dough and roll up.

Arrange them, seam side down, on a greased cookie sheet. Brush with egg wash and sprinkle with poppy seeds or sesame seeds. Bake until golden brown, about 12 to 15 minutes. Serve warm with the dipping sauce.

"The Salute Sundae"
What's more patriotic than an ice cream sundae? This Red, White and Blueberry Sundae Recipe by Betty Crocker Kitchens is a perfect treat for Memorial Day. It's a patriotic and refreshing take on a classic sundae.

• 1/3 cup seedless strawberry jam (Welch's)
• 2 tablespoons light corn syrup
• 2 teaspoons balsamic vinegar, if desired
• 1 cup fresh blueberries (Gourmet Trading Company)
• 1 cup quartered small to medium fresh strawberries (Swanton Berry, Dole)
• 1 quart (4 cups) vanilla ice cream (Barber's, Breyers, Country Fresh, Creamland Dairies, Prairie Farms, The Masterson Company)
• White chocolate curls, if desired

In medium bowl, beat jam, corn syrup and vinegar with wire whisk until smooth. Fold in blueberries and strawberries until coated.

Scoop ice cream into eight dessert bowls. Top with berry mixture. Garnish with white chocolate.

Happy Memorial Day!

Did you know that many of your favorite Cinco de Mayo dishes can be made with ingredients picked, produced or packaged by your fellow union members?

We've gathered some great recipes to kick off the fiesta fun. Whip up these Cinco de Mayo favorites, gather your friends and family *virtually* (we've got tips just in case you're not a digital expert!) and enjoy your socially-distant fiesta. Next year....we'll do this in person!!!

• Margaritas
• Guacamole
• 7 Layer Dip
• Chips and Salsa

First Up: Margaritas! 

Every Cinco de Mayo needs a margarita..and there are plenty of delicious, union-made tequilas to choose from. They’re easy to make at home…and with only a few ingredients, you’ll be saying "Salud" before you know it!

"Wear Your Mask" Margarita
This classic margarita recipe from Michael Messina at Labor 411, pairs perfectly with the Fiesta 7 Layer Dip or the Classic Salsa recipe. You can't go wrong with just four ingredients!  

• 1 1/2 oz. tequila (check out our article for union-made tequila brands)
• 1 1/2 oz. Montezuma Triple Sec
• 1 to 1 1/4 oz. of lime juice
• Salt for the rim of the glass (Colonial, Diamond Crystal, Monarch, Morton, Nifda, Red & White, Sterling, Sysco)

Shake all the ingredients with cracked ice in a cocktail shaker until the exterior frosts. Strain into a glass over rocks, or “up” into a cocktail glass. Garnish with lime wedge.

Get the full list of union-made tequilas and even learn some new tequila cocktail recipes to try at home.

Make your own Guacamole and Dig into this 7 Layer Dip!

"Give me six feet" Guacamole
Try Alton Brown's homemade guac recipe! It's so easy to make and best when made with quality, union picked, packaged or produced ingredients!

• 3 medium ripe Hass avocados 
• 1 tablespoons lime juice from 1 medium lime
• 1/2 teaspoon kosher salt (Colonial, Diamond Crystal, Monarch, Morton, Nifda, Red & White, Sterling, Sysco)
• 1/2 teaspoon ground cumin (Watkins)
• 1/4 teaspoon ground cayenne pepper (Watkins)
• 1/2 cup onion 
• 2 small Roma tomatoes (Sunripe)
• 1 large clove garlic 
• 1 tablespoon fresh cilantro (Muranaka Farms)
• 1/2 jalapeno

Place the avocado pulp and lime juice in a large mixing bowl and toss to combine. Add the salt, cumin and cayenne and mash using a potato masher, leaving some larger chunks for texture.

Add the onion, tomatoes, garlic, cilantro and jalapeno and stir to combine. Lay plastic wrap directly on the surface of the guacamole and allow to sit at room temperature for 2 hours before serving. 

"Stay at Home" 7 Layer Dip
This Fiesta 7 Layer Dip recipe from Food Network is made with delicious layers of refried beans, sour cream, and cheese. You won't be able to get enough of this beautiful dish.

• 10 oz can of diced tomatoes and green chilies, drained, liquid reserved (Del Monte)
• 16 oz each refried beans
• 12 oz refrigerated guacamole
• 16 oz sour cream (Breakstone, Country Fresh, Deans, Prairie Farms )
• 1.25 oz taco seasoning mix
• 1 cup shredded Cheddar and Monterey Jack cheese blend (Hiland Dairy)
• 2.25 oz sliced ripe olives, drained
• 1/4 cup sliced green onions

Reserve 1/2 cup drained tomatoes; set aside. Blend remaining tomatoes and reserved liquid with beans in medium bowl.

Spread bean mixture in 8x8-inch glass baking dish or round casserole dish. Top with guacamole.

Blend together sour cream and seasoning mix in small bowl. Spread over guacamole. Top evenly with layers of cheese, olives, green onions and reserved tomatoes. Chill 2 hours prior to serving.

It’s not a Party Until you Break Out the Chips and Salsa

If you want to make your own salsa, we’ve found an excellent (and easy) recipe that includes lots of union-picked and packaged produce!

"Social Distancing" Salsa
Try Ree Drummond's salsa recipe — it's made with classic ingredients and tastes like it came right out of a restaurant. To turn up the volume, try roasting the jalapeños.

• Two 10 oz cans diced tomatoes and green chiles (Del Monte)
• One 28 oz can whole tomatoes with juice (Del Monte)
• 1/2 cup fresh cilantro leaves (Muranaka Farms)
• 1/4 cup chopped onion
• 1 clove minced garlic
• 1 whole jalapeno, quartered and sliced thin, with seeds and membrane
• 1/4 teaspoon ground cumin (Watkins)
• 1/4 teaspoon salt (Colonial, Diamond Crystal, Monarch, Morton, Nifda, Red & White, Sterling, Sysco)
• 1/4 teaspoon sugar (Domino's, Imperial, Nutrataste, Sweet & Low)
• 1/2 whole lime, juiced

Combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor.

Pulse until you get the salsa to the consistency you'd like — about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.

Refrigerate the salsa for at least an hour before serving.

Have a great Cinco de Mayo!