Lunch Recipes Made with Howards

Ingredients:

One 7-8oz can of tuna
2 Tbsp of Howard’s Sweet Pepper Relish
1 Tbsp of Light Mayonaise

Directions:

Mix ingredients in a bowl and serve on your favorite sandwich bread with additional toppings of your liking.

This warm and satisfying sandwich combines roasted turkey, sharp white cheddar, tangy Dijon mayonnaise, and the sweet pepper flavor of Howard’s Sweet Pepper Relish.

Ingredients:

• 8 slices rustic sourdough bread
• 1 pound sliced roasted turkey breast
• 8 slices sharp white cheddar cheese
• ½ cup Howard’s Sweet Pepper Relish, lightly drained
• ¼ cup mayonnaise
• 1 tablespoon Dijon mustard
• 2 tablespoons softened butter
• Salt and black pepper to taste, optional

Directions:

In a small bowl, combine the mayonnaise and Dijon mustard.

Lay four slices of sourdough bread on a clean work surface. Spread each slice with the Dijon mayonnaise. Layer each sandwich with roasted turkey, two slices of sharp white cheddar, and approximately two tablespoons of Howard’s Sweet Pepper Relish. Top with the remaining bread.

Spread a thin layer of softened butter over the outside of each sandwich.

Heat a large skillet or griddle over medium-low heat. Cook the sandwiches for three to four minutes per side, pressing gently with a spatula, until the bread is crisp and golden and the cheese has completely melted.

Allow the sandwiches to rest for one minute before cutting them in half. Serve warm with kettle-style potato chips, pickle spears, and additional Howard’s Sweet Pepper Relish on the side.

Makes four sandwiches.

Warm, comforting, and full of homestyle flavor, this creamy chicken and wild rice soup comes together easily with Howard’s Garlic Seasoning Juice and Howard’s Onion Seasoning Juice—no chopping garlic or onions required.

Servings: 6
Prep Time: 15 minutes
Cook Time: 40 minutes

Ingredients:

• 2 tablespoons butter
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• ¼ cup all-purpose flour
• 5 cups chicken broth
• 1 tablespoon Howard’s Onion Seasoning Juice
• 2 teaspoons Howard’s Garlic Seasoning Juice
• 1 teaspoon dried thyme
• ½ teaspoon dried parsley
• ½ teaspoon black pepper
• 1 cup uncooked wild rice blend
• 3 cups cooked, shredded chicken
• 1 cup half-and-half or heavy cream
• Salt to taste
• Fresh parsley for garnish, optional

Directions

Melt the butter in a large soup pot over medium heat. Add the carrots and celery, then cook for 5–6 minutes or until they begin to soften.

Sprinkle the flour over the vegetables and stir continuously for about 1 minute.

Slowly pour in the chicken broth while stirring. Add Howard’s Onion Seasoning Juice, Howard’s Garlic Seasoning Juice, thyme, parsley, and black pepper.

Stir in the wild rice blend and bring the soup to a gentle boil. Reduce the heat, cover, and simmer according to the rice package directions, approximately 25–35 minutes, or until the rice is tender.

Add the shredded chicken and half-and-half. Simmer uncovered for another 5–10 minutes, stirring occasionally. Do not allow the soup to boil after adding the cream.

Taste and add salt if needed. Garnish with fresh parsley and serve warm with crusty bread or crackers.

Howard’s Tip: For an even richer soup, substitute heavy cream for the half-and-half. If the soup becomes too thick, simply stir in a little additional chicken broth before serving.

Ingredients:

2 Tbsp tarragon vinegar
2 Tbsp lemon juice
2 tsp Howard’s Garlic Juice
2 Tbsp Dijon Mustard
Cracked black pepper to taste
1 cup Extra Virgin Olive Oil

Ingredients:

1-15 oz package coleslaw mix
1/2 cup finely chopped sweet onion
1/4 cup sour cream
1/4-1/2 cup mayonnaise
1/4 Howard’s Piccalilli
Freshly ground black pepper

Ingredients:

2 cups mayonnaise
2 cups buttermilk
2 teaspoons Howard’s Garlic Juice
2 teaspoons Howard’s Onion Juice
3/4 teaspoon white or black pepper
1-2 teaspoons sea salt or Kosher salt