Lemon and Chive Cream Cheese

Lemon and Chive Cream Cheese

Makes 1 ½ Cups

12 ounces cream cheese, softened

3/4 cup fresh chives finely snipped

2 tablespoons Italian flat leaf parsley, chopped fine

4 tablespoons fresh basil, chopped fine

2 tablespoons lemon zest, finely shredded

1 fresh lemon juice

Kosher salt and freshly ground pepper

In a medium bowl mix the cream cheese with the chives, parsley, basil, lemon zest and juice. Blend together and season to taste with salt and pepper.


Honey Smoked Salmon Butternut Squash Coleslaw


Serves- 4


8 oz Honey Smoked Salmon, room temperature and flaked into 4 equal portions***

4 oz fresh goat cheese, room temperature

2 tablespoons honey

3 tablespoons extra-virgin olive oil

2 teaspoons apple cider vinegar

1/2 lemon, juiced

Freshly ground black pepper to taste

1 medium butternut squash

2 medium granny smith apples

6 green onions, thinly sliced

3 ribs celery, chopped fine

1/2 cup dried cranberries

1/2 cup toasted walnuts

2 tablespoons chopped parsley


In a large mixing bowl, combine goat cheese, honey, olive oil, vinegar, lemon juice with the cracked black pepper. Stir well with a whisk until fully combined and creamy.

Remove the top narrow portion of the butternut squash and peel. Discard or use the bulb portion for something else. Using a mandolin or sharp knife, cut the peeled cylinder into fine long matchsticks (julienne); this should yield about 4 cups. Julienne the apples (leave the skins on) the same way as the squash.

Fold both the squash, apples, green onions and celery into the cheese dressing along with the dried cranberries, walnuts and chopped parsley. Arrange on plates and top with Honey Smoked Salmon and serve immediately.

***You can use any of the flavors of Honey Smoked Salmon: Original, Cracked Peppers, Cajun, or Chipotle Lime……but the Cracked Peppers would be particularly good with this!

Honey Smoked Salmon Hoppin’ John

Honey Smoked Salmon Hoppin' John


Serves 6

12 ounces Honey Smoked Salmon (room temperature and flaked into 6 equal portions) see note:

1 tablespoon olive oil

10 strips turkey bacon, cut into a small dice

1 cup onion, medium diced

1/2 cup celery, medium diced

1/2 cup green bell pepper, medium diced

1 tablespoon garlic, chopped fine

1 pound black-eyed peas, soaked overnight and rinsed

1 quart vegetable stock

Bay leaf

1 teaspoon dry thyme leaves

Salt, black pepper and cayenne

3 tablespoons finely chopped green onion

3 cups steamed white rice


Heat oil in a large soup pot, add the bacon and cook (stirring occasionally) until it’s crisp (about 7-10 minutes.) Add the onion, celery, green peppers and garlic, cook for about 5 minutes. Add the black-eyed peas, stock, bay leaf, thyme and seasonings. Bring to a boil, reduce to a simmer and cook for 40 minutes or until the peas are creamy and tender (stirring occasionally.) If the liquid evaporates, add more stock or water. Adjust seasonings and garnish with green onions. Serve immediately over rice then top it with Honey Smoked Salmon.

Note: Any of our flavors of Honey Smoked Salmon would work really well with this(Cajun, Cracked Pepper or Chipotle Lime)