1 lb bay shrimp
1 cup finely diced celery
4 green onions, finely diced
1 cup Dulcet Lemon, Mustard & Dill Sauce
Fresh black pepper
Baguette slices, toasted or Belgian endive leaves

Garnish: Zest from 1 lemon

• Toss the ingredients together season with pepper and place atop toasted baguette slices or into Belgian endive leaves.
• Top each with a garnish of lemon zest.

Serves 2-4

To make it really simple, add zest to shrimp, place in a decorative bowl on a platter with the toasted baguette slices and allow guests to help themselves. 

6 hard boiled eggs
1 Tbsp mayonnaise
Dulcet Lemon, Mustard & Dill Sauce
Salt & Pepper
Fresh dill

• Cut eggs in half carefully, remove yolks and place in bowl.
• Place the egg white on a serving platter.
• Break up the yolks with a fork, season with the salt and pepper and add the mayonnaise.
• Add just enough Dulcet Lemon, Mustard & Dill Sauce to create a smooth mixture, not runny.
• Spoon or pipe the yolk mixture into the egg whites.
• Garnish each deviled egg with a sprig of fresh dill.

Serves 2-4

This recipe was created by one of our customers who was trying to please her daughter's discerning taste buds. She succeeded and was kind enough to share it with us. 

4 hard boiled eggs
1 cup celery, diced (optional)
1 cup onion, diced (optional)
Dulcet Lemon, Mustard & Dill Sauce
Freshly ground black pepper

• Chop eggs, add celery and onion if using.
• Add Dulcet Lemon, Mustard & Dill Sauce to desired consistency.
• Season with fresh pepper.
• Place on your favorite bread.

Serves 2-4

Try grating the hard boiled eggs to create a different texture. 

2 cup very thinly sliced Crimini Mushrooms
1 cup shaved or largely grated Gruyere Cheese
1 Tbsp chopped Italian Parsley
1 cup Dulcet Lemon Mustard Dill Sauce
Salt & Pepper to taste

• Toss ingredients in a bowl and season to taste.
• Chill before serving.
• Place over Butter Lettuce as a first course.
• Or top a toasted baguette slice for a unique appetizer.

Serves 2-4

1 can tuna, white albacore
1 cup celery, diced
1 cup sweet onion, chopped
2 Tbsp capers, strained
1 cup Lemon, Mustard & Dill Sauce
2 Tbsp mayonnaise (optional)
Freshly ground black pepper

• Combine all ingredients
• Serve on your favorite bread
• Or on a bed of lettuce as a salad.

Serves 2-4

1 15 oz can garbanzo beans
1-2 cloves fresh garlic
1 cup olive oil
1 cup Dulcet Lemon, Mustard & Dill Sauce
salt and pepper to taste

• Place the garbanzo beans and garlic in a food processor and puree.
• Using the feed tube, slowly add the olive oil and the Dulcet Lemon, Mustard & Dill Sauce.
• Puree until smooth.
• Season with salt and pepper.
• Serve with fresh vegetables, pita bread, chips or crackers.

Serves 2-4