Featured Employee Recipes


By Marge the Cook, Holiday Market employee-owner, Palo Cedro, CA


1 Package Holiday Meatloaf

1 Package Frozen Peas & Carrots

1 Package Brown Gravy Mix

1 Carton Reser's Mashed Potatoes


Pepper to taste

In a large skillet, brown meatloaf. Place in a casserole dish. Prepare gravy mix with 1/2 cup of water. Layer vegetables over hamburger. Pour gravy over vegetables and put mashed potatoes over the top. Season to taste. Bake at 350 degrees for about 30-45 minutes.


By Khristopher Balazich, Natural Foods Specialist, Holiday Market, Redding, Cottonwood, Palo Cedro, CA


Serves 5

1 1/2  cups organic whole-wheat bread crumbs

1 1/2  cups organic soy milk

1 1/2 tablespoons chopped organic parsley

3/4 teaspoon Bragg's Aminos

1 1/2 cups organic cooked lentils


Mix the above ingredients well, put into greased pan, and bake in a moderate oven until firm.


By Khristopher Balazich, Natural Foods Specialist, Holiday Market, Redding, Cottonwood, Palo Cedro, CA


Serves 6

3/8 cup chopped walnuts

3/8 cup chopped pecans

3/8 cup chopped, blanched almonds

3/8 cup chopped cashews

1 1/2 cups crushed whole-wheat crackers

1 1/2 teaspoons mixed herbs

3 cups tomato sauce

2 eggs, beaten

1 1/2 cups dry whole-wheat bread crumbs

1 teaspoon bragg Aminos


Combine all the ingredients and mix well, using only enough (about 3/4 cup) of the sauce to moisten. Place in a greased pan. Bake in a moderate oven from 30 to 35 minutes. Serve hot or cold with the remaining tomato sauce. Enjoy!


By Marge the Cook, Holiday Market, Palo Cedro, CA



1 small Eggplant, halved and sliced

1 TBSP Olive Oil

1 Cup Plain Yogurt

3 TBSP Dulcet Madras Curry Mustard

2 La Brea Sandwich Rolls

1 small Tomato, sliced

1 Cup Feta Cheese, crumbled

1 Cup Fresh Basil Leaves, chopped


Preheat broiler. Brush eggplant with olive oil and place them on a baking sheet or broiling pan. Place the pan 6 inches from heat for about 10 minutes or until toasted and tender. Split rolls lengthwise and toast with a bit of butter. In a small bowl, stir yogurt and mustard together. Spread on the toasted bread. Fill with the eggplant slices, tomato, feta and basil leaves.


Item Suggestions to Compliment Main Dish: Cabernet Wine | Jessie Lord Lemon Meringue Pie


Recipe by Marge the Cook, Holiday Market, Palo Cedro, CA

6 Sterling Silver Premium® Boneless Pork Loin Chops

2 TBSP Chili Powder

1 TBSP Olive Oil

1 can Whole Kernel Corn, drained

1 small can sliced Black Olives, drained

3 Roma Tomatoes, chopped

1 medium Onion, chopped

1 can Black Beans, undrained

2 TBSP fresh Cilantro, minced


Rub chili powder over both sides of pork chops. Cover and refrigerate 20 minutes. In a large skillet over medium heat, brown pork on both sides in oil; drain. Add corn, tomatoes, onion, beans and olives. Reduce heat; cover and simmer for 12-16 minutes. Remove pork and keep warm. Stir cilantro into corn mixture. Serve over chops.


Item Suggestions to Compliment Main Dish:
Wine - Syrah
Dessert - Remlinger Farms Apple Pie


Recipe by Marge the Cook, Holiday Market, Palo Cedro, CA

Start to Finish: 15-20 Min

1 can unsweetened crushed pineapple, well drained

1 LB baby shrimp, rinsed

cup mayonnaise, you can use reduced-fat or light

cup green onion, finely chopped

1 TB Dijon mustard

1-1/2 TB fresh ( minced) or freeze-dried dill

2-3 medium European or regular cucumbers, cut into inch slices

Garnish: Fresh dill sprigs, dash of paprika

In a bowl, combine the first six ingredients. Spoon mixture onto cucumber slices. Garnish with a sprig of dill and a dash of paprika if desired.

Cook Notes: This is so much fun on any occasion. Be sure to keep them on ice if you're outside enjoying the weather. Enjoy!


Recipe by Marge the Cook, Holiday Market, Palo Cedro, CA

1 Cup crushed Potato Chips

1/4 Cup Parmesan Cheese, grated

1/4 tsp Thyme

1 lb. Alaskan Cod or any White Fish Fillets

1/4 Cup Milk

1/4 Cup Butter, melted


Preheat the oven to 450 degrees. Mix together crushed potato chips, cheese and thyme in a shallow dish. Dip fish in milk, then into coating mixture. Place fish in a greased baking dish and sprinkle with leftover coating mixture in parts that did not stick. Drizzle fillets with melted butter. Bake 12-15 minutes.


Cook Notes: I lean towards Kettle Chips for the extra oil...Pick your favorite flavor and it changes the recipe each time. Enjoy!


Recipe by Samantha Brody, Holiday Market, Magalia, CA



4 Boneless Skinless Chicken Breasts

1 TBSP Butter

Salt & Pepper



1 lb. Fresh Fettuccine Noodles



5 TBSP Butter

2 Cloves Crushed Garlic

1 Pint Heavy Whipping Cream

1 Cup Freshly Grated Parmesan

1/2 tsp Salt

1/4 tsp Pepper

Fresh Chopped Italian Parsley

2 TBSP Flour

Season chicken breasts with salt and pepper. In a heavy bottom frying pan melt butter to evenly coat bottom of pan. Place chicken breasts in pan and cook for 2-3 minutes on first side, flip chicken breasts and cook for another five minutes or until internal temperature reaches 165°F.


In a medium pot, bring water to boil for pasta, cook according to package directions. Meanwhile, in a large saucepan melt 3 tbsp butter, add crushed garlic and sauté on medium heat for one minute, add heavy cream and bring to a rolling boil. In a small bowl, melt 2 tbsp of butter, add 2 tbsp of flour and mix well to create arue. Whisk rue into heavy cream mixture until slightly thickened. Add grated parmesan and salt and pepper. Cut up chicken in strips. Toss chicken and pasta with Alfredo sauce. Garnish with fresh chopped parsley & enjoy!


Recipe by Marge the Cook, Holiday Market, Palo Cedro, CA


2 Sterling Silver Beef Filet Mignon, 1" to 2" thick

1 tsp Thyme, minced

Coarse Salt & Pepper or Montreal Steak Seasoning

3 tsp Olive Oil, divided

Red Wine Reduction Sauce:

- 1 Cup Syrah or other dry wine

- 2 TBSP Shallots, minced

- 2 1/2 TBSP Unsalted Butter


Brush 1 tsp olive oil on both sides of filet, generously season with thyme and seasonings, patting it into meat. Heat remaining 2 tsp olive oil in a skillet over medium-high heat. Cook filets to desired doneness, 3-5 minutes per side for medium rare. Let meat rest in foil while making sauce. Using the same pan, add shallots; saute over medium-heat, stirring in pan juices until tender, about 2 minutes. Add the wine a little at a time, stirring and scraping brown bits from the bottom of the pan. Continue to cook until wine is reduced by half. Stir in butter, when it melts remove from heat and cover to keep warm. Pour sauce over filets when ready to serve.


Recipe by Judy Daly, Holiday Market, Auburn

• 2 (12 inch) untreated Cedar Planks

• 1/4 Cup Pineapple Juice

• 1/3 Cup Soy Sauce

• 1/4 Cup Brown Sugar

• 1/2 tsp Cayenne Pepper

• 1/4 tsp Garlic Powder

• 2 TBSP White Vinegar

• Splash of Knob Creek Bourbon

• 2 TBSP Lemon Juice

• 1 TBSP Olive Oil

• 3/4 Cup Maisie Jane’s Honey

• 1 tsp Black Pepper

• 1/2 tsp Paprika

• 6 oz. skinless, boneless Pacific Fresh Salmon Fillets

• 1 pinch Salt & Pepper



Soak the cedar planks in warm water for 1-2 hours. Add a splash of Knob Creek Bourbon to water if desired. Bring the pineapple juice, soy sauce, vinegar, lemon juice, olive oil, and Maisie Jane's honey to a simmer in a saucepan over medium-high heat. Reduce the heat to medium-low, and stir in the sugar, 1 teaspoon black pepper, cayenne pepper, until the sauce has reduced to a slightly runny syrup, 10-15 minutes. Set aside. Preheat grill to medium heat. Place planks on the grate. They are ready to cook on when they start to smoke and crackle a little. Season the Salmon with salt and pepper. Place the fillets onto the smoking cedar planks, close lid and cook about 10 minutes. Spoon a small amount of sauce over the salmon and continue to cook until fish turns opaque in the center, about 5-8 more minutes. Serve with remaining sauce for dipping. Enjoy!


Recipe by Marge the Cook, Holiday Market employee-owner, Palo Cedro, CA


SERVES: 4 | COOK TIME: about 45 minutes


• 4 Boneless, Skinless Chicken Breasts

• 4 slices Boar’s Head Provolone

• 8 slices Boar’s Head Proscuitto, divided

• 2 tsp Olive Oil

• 2 tsp Butter


• 2 TBSP Shallots, minced

• 1/2 cup Dry White Wine

• 2/3 cup Reduced-Sodium Chicken Broth

• Juice of 1 Lemon

• 2 tsp fresh Sage Leaves, minced

• 4 TBSP Butter



Slit chicken breast in half without cutting all the way through. Pound chicken until even between 2 pieces of plastic. Roll cheese into chicken and wrap tightly with 2 slices of Proscuitto. Sauté in olive oil and 2 teaspoons of butter over med-high heat until brown on all four sides, about 6-8 min. Place chicken on a baking sheet and finish cooking at 350 degrees for about 10 minutes more; remove and keep warm. Sauté shallots in same pan chicken browned in, cook 1 minute. Deglaze with wine, lemon juice and chicken broth, simmer over high-heat until reduced by ½ about 3 min. Finish sauce with butter and sage.


Recipe by Becky Weigel, Holiday Market, Placer St., Redding, CA

YIELD: 4 servings (serving size: 2 tacos) | COURSE: Main Dishes



1/4 cup thinly sliced green onions

1/4 cup chopped fresh cilantro

3 tablespoons fat-free mayonnaise

3 tablespoons reduced-fat sour cream

1 teaspoon grated lime rind

1 1/2 teaspoons fresh lime juice

1/4 teaspoon salt

1 garlic clove, minced



1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon smoked paprika

1/4 teaspoon ground red pepper

1/8 teaspoon salt

1/8 teaspoon garlic powder

1 1/2 pounds red snapper fillets

Cooking spray

8 (6-inch) corn tortillas

2 cups shredded cabbage



Preheat oven to 425°F.

To prepare crema, combine the first 8 ingredients in a small bowl; set aside.

To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet coated with cooking spray. Bake at 425° for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl; break into pieces with a fork. Heat tortillas according to package directions. Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon crema.


Recipe by Marge the Cook, Holiday Market employee-owner, Palo Cedro, CA


SERVES: 4 | COOK TIME: about 30 minutes


4 Sterling Silver Pork Chops, 3/4" thick

Olive Oil

1 Onion, sliced

2 cups Mushrooms, sliced

2 TBSP Balsamic Vinaigrette Dressing

1-1/2 cups Instant Rice, uncooked

1 can Condensed Chicken Broth

1 broth can of Water

2 Red Apples, cored & sliced

1 tsp Dried Thyme Leaves

Salt & Pepper


Rub pork chops with olive oil and salt and pepper. Heat 1-2 TB olive oil in a large skillet on medium-high heat. Add chops; cook about 4 minutes on each side or until browned. Add onion, mushroom and balsamic dressing; cook an additional 3 minutes. Stir in rice, broth, water, apples and thyme. Reduce heat to medium; simmer about 10 minutes or until heated through.