2 lbs. of red potatoes cut into chunks- cooked ½ white or red onion 1 tsp. kosher salt ½ tsp. black pepper 4 stalks celery diced 3 tsp. dill pickle relish 3 hard boiled eggs diced 1 cup Kim’s Gourmet Asian BBQ Sauce mixed with one cup of Ranch Toss Read more…
1 raw potato per person- diced Kim’s Gourmet Cracked Pepper Dijon Sauce enough to evenly coat diced potatoes. Place in baking dish and bake at 350 for 1 hour tossing every 15 minutes to assure all around coating of sauce.
4 Cups Asparagus – cut into approx. 2″ lengths (not chopped) 3 Cups Celery- chopped 3 Cups Yellow Squash – sliced & halved 3 Cups Cauliflower – bite size pieces 3 Cups Fresh Green Beans – cut in half 2 Cups Carrots- sliced into circles 4 Cups Linguini Noodles – Read more…