Need suggestions for a family supper, tailgate potluck, or a holiday meal? We’ve put many of our chef-inspired recipes online for you to sort through and decide. Each includes a grocery list and, when appropriate, a wine suggestion from Chef Couda. In a hurry? Call us and we’ll have the ingredients ready for you to pick up at the shop.

Our own Chef Gouda, known to our customers as Chef Josh, is a huggable guy who remembers nearly everything about everyone. Even more remarkable than his memory is his talent in the kitchen. Whether it’s Chef Josh’s Chicken Salad, Smoked Salmon Spread, or Crazy Mad Cheese Spread, Chef Josh’s creations are very popular. Our customers call and email to seek out his cooking advice as well as his wine-pairing knowledge, and now, that resource is available to you online. Follow him on Instagram – @ChefGouda.

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Recipe Kits

Entrees Sides Drinks
Snacks Kid Friendly Tailgate

Smoked Sausage Gouda Pizza

A different, family-friendly take on the same old pizza. Lots of taste without being spicy.

INGREDIENTS:
Your Favorite Pizza Crust (For quick Pizza, Stonefire Naan is a great choice)
1 jar DeMassimo’s Pizza Sauce
1 lb Streb’s Smoked Sausage, sliced into 1/4″ thick pieces
3/4 lb thin sliced Pearl Valley Gouda
1/2 sweet onion, sliced
1/2 lb of Baby Sweet Peppers, sliced

DIRECTIONS:
Assemble pizza. Bake according to crust directions or 450° for 8 minutes or until cheese is bubbly and starting to brown.

Pesto Pasta Salad

With the pesto flavors in the pasta, with its various shapes, as well as the creaming dressing, this salad dances on your tongue.  Make it a meal by adding your favorite chopped hard salami or sopresata.  Feta – regular or marinated can be subbed for the Shaved Parmesan for a different take.

INGREDIENTS:

1 bag Pappardelle’s Italian Pesto Blend Pasta, cooked according to directions and rinsed in cool water.
1 pint cherry or grape tomatoes, halved
1 medium zucchini, halved and sliced into 1/4″ thick half moons
1/2 medium sweet onion, sliced thin
3 heaping TBS Stonewall Kitchen Basil Pesto Aioli
1/3 – 1/2 cup Woodside Kitchens Roasted Garlic Parmesan Dressing
1/3 cup Sartori Shaved Parmesan

In a large bowl, gently mix all ingredients together until well combined. Chill until ready to serve. If the pasta has absorbed too much of the dressing and appears dry, add a spoonful more of the Basil Pesto Aioli.  Makes 6-8 side servings.

 

The Greater Grilled Reuben

This decadent grilled sandwich is comfort food at it’s best.

The Greater Grilled Reuben Sandwich with Pastrami, Swiss, and Sauerkraut on Marble Rye

INGREDIENTS:

8 slices Marble Rye Bread
1 jar Stonewall Kitchen Sriracha Horseradish Cream
1 lb Pastrami, sliced thin
8 sliced Pearl Valley Mild Swiss
1 bag Cleveland Kraut – Classic Caraway
Kerrygold Salted Butter – at room temperature

Preheat a skillet over medium-low heat. Build the sandwiches starting with 1 slice of bread, then 1 slice of Swiss, 1/4 of the Pastrami, 1/4-1/3 cup Kraut, then, a second slice of Swiss. Spread Sriracha Horseradish Cream generously on the second piece of bread and place on top of the sandwich, Horseradish cream side down (against the Swiss).

Melt 2 TBS of butter in a skillet, then put sandwiches in the skillet to grill. Check them after 3-4 minutes and continue checking them until the bottom is crisp and golden brown. Remove sandwiches to a plate and melt another 2 TBS butter evenly in skillet. Return sandwiches to skillet, placing the uncooked side down. When golden brown on both sides, remove from pan, cut sandwiches in half and serve.

Mother’s Day Tea

This “Afternoon Tea” can easily be made by young kids (with a bit of help from an adult) to serve to Mom for a Mother’s Day treat! Picture are Cucumber Sandwiches, Pimento Cheese Sandwiches, Walker’s Lemon & Ginger Shortbread (Gluten Free) topped with Clotted Cream and Mimosa Jam. Republic of Tea Mango Ceylon is on the side.

CUCUMBER SANDWICHES:

8 slices of sandwich bread, wheat or white
4 oz. of MacKenzie Chevre
2 Tbs. Woodside Kitchen Garden Ranch Dressing
1 Cucumber, sliced thin
2-4 Thin Slices of Onion (Optional)

Let the MacKenzie Chevre soften to near room temperature. In a small bowl, mix it with the Ranch Dressing until smooth and spreadable. Spread on 4 slices of bread. Cover with onion (if using) and cucumber slices, overlapping the slices slightly. Top with a slice of plain bread. Cut off the edges, then cut the remaining square from corner to corner, leaving 4 triangles of cucumber sandwich.

 

PIMENTO CHEESE SANDWICHES

8 Slices of sandwich bread, wheat or white
1 tub of Palmetto Pimento Cheese Spread

Spread the Pimento Cheese on 4 slices of bread. Top with the remaining bread slices. Cut off the edges, then cut the remaining square from corner to corner, leaving 4 triangles of Pimento Cheese Sandwich.

Arrange sandwich triangles on a plate along with cookies or some type of sweet. Serve with your favorite hot tea.

Cinco de Mayo: Cheesy Nachos!

INGREDIENTS:

1 bag Shagbark Tortilla Chips (We like these because, not only are they Ohio grown and made, they also hold up well to the cheese and other fixings.)
1.5-2 cups of Easy Queso con Carne
1- 1.5 cups shredded Cheddar (or use Jalapeno Muenster or Three Chile Gouda if you want a bit more kick)
1/4 cup green or Sweet Onion, roughly chopped
1 pint Baby Sweet tomatoes, sliced in half, or 1 beefsteak tomato, chopped.
Sour Cream

DIRECTIONS:

Arrange tortilla chips on a large platter or individual plates, if you prefer. The pictured Nachos are in a 10″ pie plate.  Carefully pour the hot Queso con Carne evenly over the chips, not quite reaching the edge. Scatter the Cheddar, Onion, and tomatoes over the Queso, then top with a healthy dollop of Sour Cream. Serve and watch it disappear!

(You can add shredded iceberg or romaine lettuce to this if you want to add a cool crunch).

 

Cinco de Mayo: Easy Queso Con Carne

My family couldn’t believe how delicious this Queso is. They ate the whole bowl in no time!

INGREDIENTS:

1/2 lb Ground Beef
1 Tbs Cooking Oil
1/2 Tbs Minced Onion
1.5 – 3 Tbs of your favorite taco seasoning mix (mine is 3 Tbs. ground cumin, 1.5 Tbs ancho chile powder,1/2 tsp. dried oregano, 1/2 Tsp. garlic powder, salt & pepper)
2 Tbs water
1 jar Stonewall Kitchen Chile Con Queso
1/2 jar Walnut Creek Corn Salsa

DIRECTIONS:

In a 2 qt. saucepan, heat cooking oil over medium heat, then add Ground Beef and Minced Onion. Stir frequently to break up ground beef until it is browned through. Add taco seasonings and mix thoroughly. Let it cook of 1 minute, then add water. Stir and let simmer for 3-5 minutes.

Turn heat to Medium-Low, then add Chile Con Queso and Corn Salsa. Heat, stirring frequently until heated through. Pour into a bowl and serve with warm tortilla chips, or make Cheesy Nachos, or use in place of taco meat in Taco Stuffed Baked Potatoes.

 

Cinco de Mayo: Taco Stuffed Baked Potatoes

Adjust the seasonings to your particular tastes.

INGREDIENTS:

4 Baking Potatoes, scrubbed
Salt
1 lb. Ground Beef (preferably 80/20)
2-3 Tbs. Dried Minced Onion
1 Tbs. cooking oil
1/8-1/4 cup your favorite taco seasoning mix (mine is 3 Tbs. ground cumin, 1.5 Tbs ancho chile powder,1/2 tsp. dried oregano, 1/2 Tsp. garlic powder, salt & pepper)
1/3 cup water
1/2 cup Green onion or sweet onion, roughly chopped
4 oz Cheddar, shredded
8 oz Sour Cream

DIRECTIONS:

Preheat oven to 400°.  Sprinkle salt on all sides of potatoes while they are still wet. With a fork, prick each potato several times, then place them in the oven for about 60 minutes. Potatoes are done with the skin is dry and the insides feel soft when gently squeezed.

When potatoes are nearly done (15 minutes to go), in a saute pan, heat cooking oil over medium heat, then add Ground Beef and Minced Onion. Stir frequently to break up ground beef until it is browned through. Add taco seasonings and mix thoroughly. Let it cook of 1 minute, then add water. Stir. Turn heat to low and keep warm until needed.

Place each baked potato on its own plate. Cut a slit into the middle (depth)of the potato about 2/3 the length of the potato. Cut the same depth slit across the short side of the potato, bisecting the first cut. With a finger on each quadrant of the potato, push firmly until the potato opens. Fluff the flesh with a fork if needed.

Stir the taco meat, then spoon 1/4 of it into each potato. Top with shredded cheddar, onions, and a healthy dollop of sour cream.

Alternatively, make Easy Queso Con Carne, spoon into the potato, top with shredded cheddar, onions, and sour cream. OMG!

Quick Pepperoni Pizza

If you’re in a hurry, this recipe will please just about everyone!

Makes 8 large, individual pizzas

INGREDIENTS:

1 pack (8ct) Naan
1 jar DeMassimo’s Pizza Sauce
1 1/4 lb sliced provolone
1/2 lb sliced pepperoni
1/2 bag Sartori Shaved Parmesan

DIRECTIONS:

Preheat oven to 450 degrees.  Place Naan in a single layer in the oven, top down, for 4 minutes to warm. This will toast the bottom and keep it from being too soft. Spread Naan out on work surface, top side up, divide the jar of Pizza Sauce between them and spread across the top with the back of a spoon. Place slices of provolone over sauce, covering most of the sauce but not overlapping the slices much. Place the pepperoni over the provolone, distributing it evenly among the 8 pizzas.  Top with shaved parmesan.

Place pizzas on sheet pans (or pizza stones if you have them) in a single layer. Place in the oven and bake for 8 minutes. Keep an eye on them – you may need to adjust the time based on your oven. Take out when the cheese is bubbly and starting to brown. Cut if you wish, and serve (careful, they will be VERY HOT).

ORDER THE RECIPE KIT.

SHOPPING LIST:

At The Greater Gouda:

1 pack (8ct) Naan
1 jar DeMassimo’s Pizza Sauce
1 1/4 lb sliced provolone
1/2 lb sliced pepperoni
1/2 bag Sartori Shaved Parmesan

Rockin’ Reuben Dip

This is a great cold-weather dip, perfect for Holiday parties, Saint Patrick’s Day or Easter. It is also a hearty dip for March Madness or fall Tailgating!

INGREDIENTS:

1 ½ lbs (3 8oz blocks) cream cheese (not whipped)
1 lb Walnut Creek Sharp Swiss, shredded
1 lb Walnut Creek Beef Pastrami, sliced thin and chopped into small pieces
1 bag of of Cleveland Kraut, Classic Caraway or Gnar Gnar varieties
1 jar of Stonewall Kitchens Sriracha Horseradish dip

 

DIRECTIONS

Allow cream cheese to soften temperature, then mix with remaining ingredients. You may serve cold, as is, store for up to 4 days, or heat to serve.  To serve hot, place in a crockpot on low until warm or spoon into a heat-safe dish and place in the oven at 375 degrees for 30-45 minutes.

Serve with rye bread or crackers and/or vegetable dippers.

For a lighter version, replace pastrami with Walnut Creek Pan Roasted Turkey and used Cleveland Kraut Classic or Gnar Gnar with Cleveland Kraut Beet Red.

Crazy Corn Bread Stuffing

Comforting Cornbread Stuffing with a zip!  For an extra treat, add pork sage sausage!

INGREDIENTS:

4 CUPS PALMETTO FARMS SKILLET CORNBREAD
4 FARM FRESH EGGS
4 CUPS OF HARTZLER’S WHOLE MILK (2% IF DESIRED)
½ CUP VEGETABLE OIL
5 SLICES STREB MEATS HICKORY BACON THICK SLICED (optional)
1/2 JAR MAD SWEET HEAT CANDIED JALAPENO RELISH
1 LARGE SHALLOT DICED SMALL
1 TBSP GARLIC MINCED
2 TEASPOON OF POULTRY SEASONING
½ QUART (2 CUPS) OF VEGETABLE STOCK

DIRECTIONS:

  1. Preheat OVEN TO 375 DEGREES
  2. MIX EGGS, OIL, MILK, CORNBREAD MIX, POULTRY SEASON, AND THE MAD SWEET HEAT
  3. DICE BACON AND COOK IN SKILLET, WHEN ITS ALMOST DONE ADD GARLIC AND SHALLOT TIL TENDER ADD TO CORNBREAD MIX
  4. BAKE ACCORDING TO INSTRUCTIONS ON THE BAG OF MIX( YOU CAN USE REGULAR BAKING PANS). IF THE CORNBREAD NEEDS MORE TIME BAKING DO IT IN 5 MINUTE INCREMENTS. CORNBREAD IS BAKED WHEN TOOTHPICK INSERTED NEAR CENTER COMES OUT CLEAN.
  5. LET CORNBREAD REST AND COOL
  6. CRUMBLE CORNBREAD AND ADD VEGGIE STOCK; GENTLY MIX
  7. PLACE BACK IN PAN AND REHEAT ON 325 FOR 30-40 MINUTES
  8. SERVE WITH POULTRY, PORK OR OTHER ENTREE.