Recipes & Resources

Ingredients 2 Plums and/or Nectarines, halved, pitted, and thinly sliced 1 Cup Cherries, pitted and halved 2 Tablespoons Sugar, divided 1 Tablespoon Olive Oil, plus more for drizzling Flaky Sea Salt 1/2 Teaspoon Vanilla Extract 1 Cup Whole Milk Ricotta 6 Slices Martin’s Cinnamon-Sugar Swirl Potato Bread, toasted and quartered Directions Combine plums and/or nectarines, cherries, 1 tablespoon sugar, 1 tablespoon olive oil, and a pinch of salt in a medium bowl. Add vanilla extr

Ingredients 1/3 Cup Horseradish Mayonnaise 8 Martin’s 12 Sliced Potato Rolls, toasted Kosher Salt Black Pepper, freshly ground 8 Ounces Thinly Sliced Roast Beef 1 Cup Caramelized Onions 10 Cornichons, thinly sliced lengthwise 2 Cups Watercress (about 2 ounces), washed and dried Directions Divide the horseradish mayonnaise among the tops and bottoms of the buns (about 2 teaspoons per bun). Season generously with salt and pepper. Divide the roast beef among the 8 bottom buns. T

Ingredients 5 Martin's Dinner Potato Rolls, halved 8 Ounces Cream Cheese, softened 1/2 Cup Sour Cream 1 Teaspoon Dill Weed 1/2 Teaspoon Italian Seasoning 1 Teaspoon Garlic, minced 1 Head Broccoli, chopped into small florets 1 Sweet Red Pepper, cut into various shapes Directions Preheat the oven to 375 degrees F. Cut each Dinner Potato Roll in half and arrange in a circle on a baking sheet or pizza pan. Heat rolls for 4-5 minutes or until golden. Cool for 1-2 minutes and re-ar