We have scoured the country to find the most unique foods, made with premium ingredients, that deliver robust flavors – and the result is our D&Co. Kitchen Collection full of delicious offerings! And as we enter the January Bowl Game season, we thought we’d share a few of our game day favorite foods and recipes. This collection of incredible tastes make it easy for you to create dishes, dips and desserts that you and your guests will love!

Each item in our collection is made of high-quality ingredients, blended beautifully to add flair to your food. Use alone as a garnish or dip, as an additive to countless creations or follow our recipes for win-worthy creations. Some are meant to treat your guests to a delicious dip or dish, while others are perfect for a cold day inside.

 

Our New Onion Blossom Horseradish Dip is a Blooming Delight!

This spicy dip featuring onion and horseradish is perfect for dipping onion
rings,
tortilla or pita chips, and it’s perfect for chicken tenders. Use it as a
zesty
accompaniment to beef tenderloin or smoked salmon. It’s great
on a ham,
turkey or roast beef sandwich. Spice up your next batch of
mashed potatoes with this tasty dip for added zip.

 

 

Creamy Carrot Sweet Potato Soup
1 tablespoon virgin coconut oil
1/2 cup diced sweet onion
2 cloves garlic, minced
1 tablespoon minced fresh ginger
2 tablespoons red curry paste
4 cups vegetable broth plus more if needed
¼ cup raw almond butter
3 cups diced peeled carrots
3 cups diced peeled sweet potatoes
1 teaspoon D&Co. Kitchen Herbed Spice Mix
½ teaspoon fine sea salt plus more to taste
Freshly ground black pepper
Minced fresh cilantro for serving
Lime juice for serving
Roasted almonds for serving

 

In a large pot, melt the coconut oil over medium heat. Add the onion, garlic and ginger and sauté for 5 to 6 minutes, until the onion is translucent. Stir in the curry paste. In a small bowl, whisk together some of the broth with the almond butter until smooth. Add the mixture to the pot, along with the remaining broth, carrots, sweet potatoes, salt and D&Co. Kitchen Herbed Spice Mix. Stir until combined. Bring the soup to a low boil over medium-high heat and then reduce the heat to medium-low. Cover and simmer for 15 to 20 minutes, until the potatoes and carrots are fork tender.   

Ladle the soup carefully into a blender. You will likely have to do this in a couple of batches, depending on the size of your blender. With the lid slightly ajar, to allow the steam to escape, blend on low and slowly increase the speed until the soup is completely smooth. (Alternatively, you can use an immersion blender and blend the soup directly in the pot.) 

Return the soup to the pot and season with salt and black pepper. Ladle the soup into bowls and top with minced cilantro, almonds and a squeeze of lime juice, if desired.  

 

Apple Maple Bacon Grilled Cheese 

8 slices artisan crusty bread, about ½-inch thick  
5 to 6 tablespoons unsalted butter, softened 
½ cup D&Co. Kitchen Apple Maple Bacon Jam or more to taste 
4-6 slices American cheese 
4 slices Provolone cheese  

Spread each of the 8 slices of bread with butter. Place four of the slices on a nonstick skillet over medium-high heat. Top each slice of bread with a slice each of American and Provolone cheese. Spread the remaining 4 slices of bread with D&Co. Kitchen Bacon Pepper Jam. Place on top of the bread in the skillet, butter side on the outside. Grill each side until the bread is toasted and the cheese is melted.  

 

 

Buffalo Ranch Potato Skins

3 baking potatoes  
2 teaspoons salt  
2 tablespoons melted butter  
1/4 cup grated Parmesan cheese  
1 cup shredded Monterey Jack cheese  
1/2 cup bacon pieces  
3 green onions, sliced
D&Co. Kitchen Buffalo Ranch Garnishing Squeeze  

Preheat oven to 425 F. Wash the potatoes and prick each a few times with a fork. Bake at 425 for 45-50 minutes or until potatoes are tender. Remove from oven.  

When potatoes are cool enough to handle, slice each in half lengthwise and slice each half again lengthwise. You will have 12 potato skins. Gently scoop out most of the potato, leaving a thin layer still on the skins. (Save the cooked potato for another use.) Brush the outsides and insides of the potato skins with the melted butter. Sprinkle salt over the insides along with grated Parmesan cheese. Return to the oven and bake for another 5 minutes. Top each skin with shredded cheese and bacon bits. Bake them again about 2-3 minutes or until cheese is completely melted. Allow to cool slightly before serving. Top each with a dollop of D&Co. Buffalo Ranch Garnishing Squeeze. Serve garnished with green onion slices.  

 

 

These are just a few of our favorites. We have recipes for all our foods on our website. And to ensure you always have on hand a selection of these gourmet foods, consider joining the D&Co. Kitchen Club. Every other month you will receive a specially packaged collection of D&Co. Kitchen foods carefully selected to help you make the most of special get-togethers and everyday meals at a savings of at least 10% regular pricing. 

Ask your Proprietor or visit us online for all the details.

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