A delicious gluten-free snack that’s perfect for parties!

Ingredients:

• Crunchmaster™ Multi-Grain Sea Salt Crackers
• Red pepper tapenade
• Black olives

Directions:

1. Spread a rich layer of red pepper tapenade over CrunchmasterTM Multi-Grain Sea Salt Crackers and garnish with black olives.

The gluten-free version of a childhood favorite.

Ingredients:

Slow-roasted Ovengold Turkey Breast and fresh-chopped vegetables make this gluten-free salad as refreshing as it is unforgettable.

Ingredients:

• 1 lbOvengold® Roasted Turkey Breast, diced 1/4 in. thick
• ¼ cup Red onion, chopped
• 2 cups Celery, diced 1/4 in. thick
• 1 tsp Garlic relish
• ½ cup
  Real Mayonnaise
• 1 tsp Black pepper, to taste
• 8 cupsMixed greens
• 1 tbsp Olive oil, for drizzling
• 1 tbsp Balsamic vinegar, for drizzling

Directions:

1. On a clean work surface, dice turkey into ¼ inch cubes.
2. Combine turkey, onion and celery into medium mixing bowl with relish and golden raisins.
3. Sprinkle black pepper over ingredients and add the mayonnaise to the bowl, folding together with a spoon.
4. Separate mixed greens to 4 bowls and top greens with a scoop of the turkey salad.
5. Drizzle with olive oil and balsamic vinegar, as desired.

Ingredients:

• Harvest Stone® Original Brown Rice, Sesame & Flax Crackers
• 1 tbsp Dijon mustard
• 1 tbsp Maple syrup
• 1/3 cup Pecans, finely chopped
• 1/3 cup Dried cranberries, finely chopped
• 1 log (10.5 oz) Plain goat cheese

Directions:

1. Preheat oven to 350˚F. Stir mustard with maple syrup. Toss together pecans and cranberries. Brush goat cheese all over with maple and mustard and coat with pecan and cranberry mixture, pressing lightly to adhere.
2. Place on parchment paper–lined baking tray; bake for 7 to 10 minutes or until goat cheese is warmed and softened.
3. Transfer to serving dish; serve warm with crackers.

Ingredients:

Directions:

1. Preheat oven to 400˚F. In shallow plate, toss crushed crackers with green onions; set aside.
2. Season chicken wings with salt and pepper. Coat in beaten eggs then dredge in cracker mixture. Arrange in single layer on foil-lined baking sheet brushed with oil. Bake for 20 to 25 minutes or until golden brown and crispy.
3. Meanwhile, in large bowl, whisk together barbecue sauce, hot sauce and melted butter; toss with wings to coat.
4. Serve with veggie sticks (if desired).

Tips:

• Adjust hot sauce to desired level of heat.
• Serve with blue cheese or ranch dressing for dipping if desired.
• Alternatively, instead of tossing the wings in sauce, serve sauce on the side for dipping.

Serves 4

Ingredients:

• 2 Tbsp white wine vinegar
• 1 tsp honey
• 3 Fuji apples, sliced in wedges
• 6 leaves fresh basil, chopped
• 6 cups spring mix lettuce
• ¼ cup baby spinach, chopped
• ¼ cup scallions, chopped
• 1 cup Chèvre goat cheese, crumbled
• 1 Tbsp olive oil
• ¼ cup toasted slivered almonds
• Salt and pepper, to taste

Directions:

1. In a medium bowl, whisk together the vinegar and the honey.
2. Add the apples and basil and toss to coat.
3. In a separate large bowl, add the spring mix, spinach, scallions, goat cheese and almonds, and sprinkle with salt and pepper.
4. Pour the apple mixture and olive oil over the salad and toss to coat.
5. Split evenly among four bowls and serve.