Cool baked potatoes and cut into 1 inch cubes. Combine ¾ cup shredded cheddar cheese, ½ cup Litehouse Homestyle Ranch dressing, mustard, red bell pepper, and celery. Sprinkle with bacon, chives, and remaining ¼ cup of cheese.

Cook pasta according to package instructions. Drain. Add chicken, celery, onion and frozen peas (thawed). Toss with dressing. Grate Parmesan cheese on top and stir gently to blend. Serve on romaine leaves, or as a potluck salad.

Steam brussels sprouts for in the bag for 3 minutes, or until tender. Once cooled, cut each brussels sprout in half. In a medium size bowl, combine apples, almonds, Litehouse Instantly Fresh Thyme and balsamic dressing with halved brussels sprouts, mixing thoroughly. Serve and enjoy!

First- Soak 7 x 4" Cedar Grilling Planks for 1-8 hours. Pre-heat the grill to medium-high (350°).
Then- Slice peaches in half, remove pit and rough chop herbs.
Next- Place cedar planks on grill with peaches sliced-side-up and sprinkle with herbs. Close lid of grill then allow to smoke and smolder for 11-14 minutes.
Finally- Carefully remove from grill and enjoy as a side dish, over a salad or just as is! It’s just that easy.

1. Soak mushrooms in red wine until rehydrated- an hour or more.
2. Heat pan to medium high heat, add butter, rehydrated mushrooms, and whatever wine the mushrooms did not absorb. Sauté for 7-8 minutes, then add minced garlic.
3. Remove from heat and place mushroom garlic minute in a food processor for a quick rough chop or just do this with a knife and cutting board.
4. Drizzle olive oil and vinegar, and salt and pepper to taste. Top cheese with mushroom tapenade and presto! Serve with bread, crostinis, or crackers and enjoy!

First: Wash and trim asparagus. Mix lemon juice and olive oil. In a shallow pan or bowl, toss asparagus gently with lemon juice and olive oil to coat.
Second: Arrange asparagus spears in one layer on wet plank. Apply ground, coarse salt and pepper to taste.
Then: Place plank on medium heat grill. Close lid and cook for about 10 min. or until crisp and tender. Check every few minutes. If flare-ups occur douse flames with spray water bottle.
Finally: When done cooking, remove from heat and sprinkle with fresh lemon zest. Serve from plank or from a serving platter.

Dip apple slices in lime juice and combine the green and red cabbage in medium bowl. Mix dressing, onion, and vinegar in small bowl. Pour half of dressing over salad and toss in cheese. Add more dressing as desired. Serve chilled.