Richard’s Famous Greek Tomato & Feta Dip

Richard’s Famous Greek Tomato & Feta Dip

This recipe uses:
Richard’s Famous® Kouzina Greek Seasoning
Richard’s Famous® Original Garlic Salt or Salty Sea Garlic Salt

When tomatoes are in season, the fresh flavors of this Mediterranean-inspired dip are unbeatable! Juicy ripe tomatoes, fresh herbs, feta and our Kouzina Greek Seasoning come together for an easy appetizer that disappears quickly.

Serves 4–6

Ingredients

• 4 ripe red tomatoes, diced

• 5 fresh basil leaves, chopped

• 2 Tbsp. chopped fresh parsley, plus more for garnish

• 1 tsp. Richard’s Famous® Kouzina Greek Seasoning

• ¼ tsp. Richard’s Famous® Original Garlic Salt or Salty Sea Garlic Salt, or to taste

• 2 Tbsp. extra-virgin olive oil

• 4 oz. crumbled low-sodium feta cheese or goat cheese

• Thinly sliced, toasted French bread rounds or pita chips, for serving

Directions

1. Place the diced tomatoes in a serving bowl. Add the basil and parsley.

2. Sprinkle with the Kouzina Greek Seasoning and Original Garlic Salt or Salty Sea Garlic Salt.

3. Drizzle with the olive oil and gently stir until everything is well combined.

4. Top with the crumbled feta or goat cheese and sprinkle with a little additional fresh parsley.

5. Refrigerate until ready to serve.

6. Just before serving, gently stir the cheese into the tomato mixture. Spoon the dip onto toasted French bread rounds, or serve alongside pita chips for dipping.

Fred’s Tip: Don’t be surprised if the bowl empties fast—this one gets gobbled up quickly at our house!

Grilled Corn with Smoky Hickory Butter

Grilled Corn with Smoky Hickory Butter

Nothing says summer like sweet corn hot off the grill. Grilling the corn in its husk keeps it tender and juicy, while Richard's Famous Hickory Smoked Sea Salt transforms simple butter into something unforgettable.

Serves: 6

Ingredients

• 6 ears fresh corn, husks left on

• ½ cup unsalted butter, softened

• 1 teaspoon Richard's Famous Hickory Smoked Sea Salt

• 1 tablespoon fresh chives, chopped

• 1 lime, cut into wedges

Directions

1. Soak the Corn
Place the corn (husks on) in a large bowl or sink filled with cold water. Soak for 10 minutes to help prevent the husks from burning on the grill.

2. Make the Smoky Butter
While the corn soaks, stir together the softened butter and Richard's Famous Hickory Smoked Sea Salt until smooth and well combined. Set aside.

3. Preheat the Grill
Heat your grill to medium-high (400–450°F).

4. Grill the Corn
Drain the corn and place it directly on the grill with the husks on. Grill for 15–20 minutes, turning every few minutes, until the husks are nicely charred and the kernels are tender.

5. Peel & Butter
Carefully peel back or remove the hot husks. Generously spread the smoky butter over each ear while the corn is still hot, allowing it to melt into every kernel.

6. Garnish & Serve
Sprinkle with the chopped chives and serve immediately with fresh lime wedges for squeezing over the top.

Fred's Tip
For even more smoky flavor, let the butter melt slowly over the hot corn before serving. The fresh lime brightens every bite and makes this grilled favorite absolutely irresistible.

Richard's Famous Stovetop Ratatouille

Richard’s Famous Stovetop Ratatouille

Make it with:
Richard's Famous Original Garlic Salt and
Richard's Famous Nonnie's Kitchen Italian Seasoning

Fresh garden vegetables simmer gently in their own delicious broth, creating a colorful, wholesome dish bursting with Italian flavor. Finished with Parmesan cheese and our handcrafted seasonings, this easy ratatouille makes a wonderful side dish or a satisfying topping for hot pasta. It's a delicious way to eat more vegetables!

Serves 4

Ingredients

• 2 medium zucchini, cut into rustic chunks

• 2 medium yellow summer squash, cut into rustic chunks

• 1 large onion, cut into chunks

• 2 sweet bell peppers, if desired, cut into chunks

• 4 medium ripe tomatoes, cut into chunks

• 1 cup water, plus more as needed

• 1 large handful baby spinach, if desired

• ½ tsp. Richard's Famous Nonnie's Kitchen Italian Seasoning

• ¼ tsp. Richard's Famous Original Garlic Salt or to taste

• Freshly grated Parmesan cheese, to taste

• 1 T. extra virgin olive oil (optional)

Directions

In a large saucepan, Dutch oven, or wok, combine the zucchini, summer squash, onion, bell peppers, tomatoes, and 1 cup of water.

Bring to a gentle boil over medium-high heat, stirring occasionally. Add additional water as needed to prevent the vegetables from sticking.

Once the vegetables begin to soften, reduce the heat to medium-low. Cover and continue cooking for about 15 minutes, checking occasionally to be sure there is still a little liquid in the pan.

When the vegetables are almost tender, stir in the baby spinach, Richard's Famous Nonnie's Kitchen Italian Seasoning, Richard's Famous Original Garlic Salt, and a generous sprinkling of freshly grated Parmesan cheese.

Continue cooking for another 2–3 minutes, or until the spinach has wilted and the vegetables are perfectly tender.

If desired, stir in the extra virgin olive oil just before serving for added richness.

Serve warm as a flavorful vegetable side dish, or spoon over hot pasta for an easy meatless meal.

Fred's Tip: Ratatouille tastes even better the next day after the flavors have had time to mingle—if there are any leftovers!