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July 20, 2016

Black Bear Forest Fresh Recipe Roundup

The deli section of your local ShopRite is for more than just sandwiches! Create delicious party appetizers, sumptuous side dishes and out-of-this world work lunches with these 12 recipes featuring our new Black Bear Forest Fresh line of deli meats and cheeses!

1Organic Guac Dog

The Organic Guac Dog

Difficulty Level: Easy | Cooking Time: 18 minutes

Ingredients

  • 6 Black Bear Forest Fresh Organic Beef Franks
  • 6 Martin’s Potato Rolls
  • 1 Tomato, diced
  • 1 1/2 Red Onions, diced
  • 1 Tbsp Cilantro
  • 3 Servings Guacamole

Directions

  1. Preheat grill to medium-high. Cook franks until golden brown (3-4 min)
  2.  Cut tomatoes into ¼ inch slices, and cut slices into two halves
  3. Finely dice onion
  4. Place cooked BB Organic Beef Frank in a hot dog bun. Top w/ guacamole, two halves of tomatoes, and onion.
  5. Garnish with cilantro
  6. Serve warm!

2Banh Mi Organic Frank

Banh Mi Organic Frank

Difficulty Level: Easy | Cooking Time: 5 minutes

Ingredients

  • 1 package Black Bear Forest Fresh Organic Beef Franks
  • 8 “French” or “Italian” Rolls, sliced lengthwise
  • 1 bottle D&W Wasabi or BB Jalapeno Mustard
  • 1 bottle D&W Sriracha Aioli
  • 2 Cucumbers, sliced thinly
  • 2 Carrots, shredded
  • 1/4 Cup Fresh mint leaves

Directions

  1. Preheat grill to medium-high. Cook franks until golden brown ( 3-4 minutes).
  2. Place BB Organic Beef Frank in Roll or Loaf and, dividing evenly, top with Sriracha Aioli, Mustard, cucumber, carrot, and mint.

3Angus Beef Picante Provolone Crostini

Angus Roast Beef & Provolone Picante Crostini

Difficulty Level: Easy | Cooking Time: 5 minutes

Ingredients

  • 1/2 LB Black Bear Forest Fresh Angus Roast Beef sliced into 1.5 inch squares
  • 1/4 LB Black Bear Forest Fresh rbst-free Provolone Picante sliced thin into small, triangle shapes for topping
  • 2-3 Tsp Black Bear Horseradish Sauce
  • 1 package store-made Crostini or mini toasted bread slices
  • Kosher salt & freshly ground black pepper

Directions

  1. To assemble: top the crostini with a slice of roast beef, a dollop of horseradish sauce, topped w/ provolone and a small piece of basil and serve.

4Black Bear Forest Fresh Angus Roast Beef Arugula Salad

Angus Roast Beef Arugula Salad

Difficulty Level: Easy | Cooking Time: 15 minutes

Ingredients

  • 1 package Arugula salad
  • 8 slices Black Bear Forest Fresh Angus Roast Beef, cut into 1 inch strips
  • 1 cup Black Bear Forest Fresh rBST-free Baby Swiss, finely cubed
  • Large tomato, cut into thick wedges
  • 1/2 Red onion, sliced
  • 2 Tbsp D&W Dijon mustard
  • 2 Tbsp Balsamic Vinegar
  • Kosher salt & pepper

Directions

  1. Place lettuce, tomatoes, and onions in large bowl.
  2. In a small bowl, whisk together oil, mustard, vinegar, salt and pepper. Drizzle over salad.
  3. Top with Roast Beef strips and finely cubed Baby Swiss.


Applewood Smoked Ham Kebob

Ham Kebob w/ Tomatoes & Pineapples

Difficulty Level: Medium | Cooking Time: 25 minutes

Ingredients

  • 1 Lb Black Bear Forest Fresh Applewood Smoked Ham, cut into 1.5 inch strips
  • Large fresh pineapple, peeled, cored and sliced
  • 1 package Cherry tomatoes
  • Skewers

Directions

  1. Place ingredients on a skewer.
  2. Alternate with tomatoes, pineapples, and ham, threading or wrapping ham on the skewer.
  3. Grill kebobs until fruit is heated through and caramelized. Serve hot or cold.

6Applewood Smoked Ham & Cheddar Crostini

Applewood Smoked Ham & Cheddar Crostinis

Difficulty Level: Easy | Cooking Time: 8 minutes

Ingredients

  • 1 package Crostini
  • 8 slices Black Bear Forest Fresh rBST-free Yellow Cheddar, sliced into 1 inch strips
  • 8 slices Black Bear Forest Fresh Applewood Smoked Ham, sliced into 1 inch strips
  • 1 Tbsp Black Bear Forest Fresh Stone Ground mustard
  • 8 Fresh dill pickles, sliced in quarters

Directions

  1. Place Applewood Smoked Ham on top of Crostini
  2. Add dollop of Stone Ground Mustard to Ham
  3. Place rBST-free Yellow Cheddar on top of mustard
  4. Finish with quarter of sliced dill pickle. Serve cold.

7Strawberry, Swiss & Organic Turkey Wrap

Strawberry, Swiss & Organic Turkey Wrap

Difficulty Level: Easy | Cooking Time: 8 minutes

Ingredients

  • 2 Lb Black Bear Forest Fresh Organic Turkey Breast
  • 8 slices Black Bear Forest Fresh rBST-Free Baby Swiss
  • 8 Wraps, preferably gluten free
  • 1 package Strawberries, sliced thin
  • 1 bottle BB Stone Ground mustard
  • 2 cups Shredded romaine lettuce

Directions

  1. Lay tortilla flat, spread Stone Ground mustard evenly
  2. Pile 1/4 lb. Organic Turkey Breast and 1 slice of Baby Swiss on tortilla.
  3. Top w/ strawberries and 1/4 cup lettuce
  4. Hold filling tightly, begin rolling tortilla around filling moving away from you
  5. Stop halfway and fold in both sides, making sure remainder of tortilla is the same size as the rolled portion
  6. Continue to roll until tortilla is packed tightly

8Organic Turkey, Cheddar, Egg Whites & Avocado Burrito

Organic Turkey, Cheddar, Egg Whites & Avocado Wrap

Difficulty Level: Easy | Cooking Time: 15 minutes

Ingredients

  • 4 oz Black Bear Forest Fresh Organic Turkey Breast, sliced thin
  • 2 slices Black Bear Forest Fresh Yellow Cheddar, sliced thin
  • 2 Scrambled egg whites (or use container)
  • 1 Tbsp Chives
  • 1/2 Cup Avocados, sliced thin
  • 1 Tortilla wrap

Directions

  1. Preheat griddle to medium heat. Pour egg whites on to pan
  2. Let cook for 2 minutes and add turkey, cheddar, and chives
  3. Remove omelet onto tortilla wrap and add sliced avocados
  4. Optional: after rolling up wrap, grill until all sides are heated. Serve hot or cold

9Organic Chicken & Avocado hors d’oeuvres

Avocado & Organic Chicken Breast Wedge hors d’oeuvres

Difficulty Level: Easy | Cooking Time: 1 minutes

Ingredients

  • 2-3 slices Black Bear Forest Fresh Organic Chicken Breast
  • 1 Fresh avocado
  • 1 Lemon, juiced
  • Sprinkle Chili Pepper
  • 1 Roasted red pepper

Directions

  1. Slice an avocado in half, then slice each half into 4-6 wedges
  2. Gently toss the avocado wedges with lemon juice in a medium bowl. Sprinkle wedges with chili pepper
  3. Wrap each wedge with 1/3 slice BB Organic Chicken Breast, leaving just the tip of the avocado exposed
  4. Use roasted red pepper to garnish on top

10Organic Chicken Salad

Organic Chicken Breast Salad Mason Jar

Difficulty Level: Easy | Cooking Time: 10 minutes

Ingredients

  • 6 oz Black Bear Forest Fresh Organic Chicken Breast, diced
  • 1/8 Cup Organic Greek Yogurt
  • 1/4 Red Onion, diced
  • Stalk Celery, diced
  • 1/4 Cup Dried cranberries
  • 1 Green apple, chopped
  • 1 Cup Spring leaf mix
  • 1/4 Cup Pecans
  • 1/2 Tbsp Freshly squeezed lemon juice

Directions

  1. In a small bowl, combine Organic Chicken Breast, greek yogurt, red onion, celery, and lemon juice
  2. Divide chicken mixture, spring leaf mix, cranberries, apples, and pecans
  3. To assemble: begin by placing chicken and yogurt mixture into bottom of mason jars
  4. Next add spring mix then finish by topping with apples, cranberries, and pecans and tighten lid
  5. Once ready to eat, empty jar into a bowl, mix, and enjoy!

11Melted Cheddar over Grilled Broccoli

Grilled Broccoli with rBST-Free Cheddar Cheese

Difficulty Level: Medium | Cooking Time: 30 minutes

Ingredients

  • 1 Head Broccoli, washed & cut into bite-sized pieces
  • 5 slices Black Bear Forest Fresh rBST-Free Yellow Cheddar cheese
  • 2 cloves Garlic, minced
  • 2 Tbsp Extra virgin olive oil
  • 1/2 Tsp Kosher salt
  • 1/2 Tsp Black Pepper
  • 1 Tbsp Lemon Juice

Directions

  1. Preheat grill to medium-high. Add washed and cut broccoli with minced garlic.
  2. Drizzle olive oil and season with salt and pepper.
  3. After 10 minutes, layer slices of cheddar cheese over broccoli.
  4. Toss in lemon juice and serve!

12Pear & Provolone Picante Mesclun Salad

Pear & Provolone Picante Mesclun Salad

Difficulty Level: Easy | Cooking Time: 15 minutes

Ingredients

  • 4 Pears, peeled & cored
  • 1 Tbsp Lemon juice
  • 8 oz Black Bear Forest Fresh Provolone Picante, sliced into thin wedges
  • 1/4 Cup Dried cranberries
  • 12 Cups Mesclun salad, washed and drained
  • 1 – 1.5 Cups Citrus vinaigrette

Directions

  1. Cut pears into 1/2 inch chunks and toss with lemon juice. Cover & refrigerate until needed
  2. Slice Provolone Picante wedges into small pieces. Cover & refrigerate until needed
  3. When you’re ready to serve, toss the pear, provolone picante, cranberries, and mesclun salad together with as much citrus vinaigrette as you’d like. Serve immediately