Recipes take advantage of award-winning flavor

Recipes provided by Frog Ranch feature its salsa products.
SANTE FE SALAD
1 tablespoon olive oil
2green peppers, cut julienne
2red onions, sliced
1 (16-ounce) jar Frog Ranch salsa
2 (12-ounce) cans kidney beans, drained
2 (11-ounce) cans of corn
3 cups cooked rice
1 head of lettuce, shredded
1 (10-ounce) bag of tortilla chips
11/2 cups cheddar cheese, shredded
Sour cream for garnish
In large skillet, saut & eacute; onions and peppers until tender-crisp. Add salsa, beans, corn and rice. Arrange vegetables on top of bed of lettuce surrounded by chips. Sprinkle cheese on top and garnish with sour cream. Makes 6 servings.
BLACK BEAN AND CORN SALAD
11/2 cups corn kernels
2 tablespoons red wine vinegar
1 clove garlic, minced
Ground black pepper to taste
5 tablespoons olive oil, or to taste
1/4 cup snipped or sliced fresh basil
3 cups cooked black beans (about 1 cup dried)
1 red onion, halved and thinly sliced
1 jar Frog Ranch salsa of choice
Whisk together wine vinegar, garlic and black pepper then add olive oil and basil. Toss black beans in dressing; fold in corn, salsa and red onions. Serve garnished with fresh basil leaves. Makes six servings.
COLD PIZZA
4 tubes of crescent roll dough
1 container of sour cream
2 jars medium Frog Ranch salsa, drained
1 bag shredded cheese
Pizza toppings such as diced red onions, jalapenos, diced green peppers, fresh or canned mushrooms, chopped green or black olives, fresh broccoli and grated carrots.
Roll out crescent dough on sheets but do not separate the triangles. Place dough on cookie sheet to create a rectangular pizza. Bake according to package directions. Remove from cookie sheet to cool. Spread on generous amount of sour cream over dough. Spoon drained salsa over sour cream. Cover with shredded cheese and then toppings of choice. Makes 8 to 10 servings.
LASAGNA
1 (12-ounce) package of lasagna noodles
1 pound ground beef
3 (16-ounce) jars Frog Ranch hot salsa
2 cups ricotta or cottage cheese
1/2 pound raw spinach, chopped
2 beaten eggs
2 tablespoons wheat germ
1/2 cup grated Parmesan or Romano cheese
2 zucchini, sliced 1/4-inch thick
1 package of mushrooms
1 green pepper, diced
1 onion, quartered and thinly sliced
2 carrots, thinly sliced
1 small jar of jalapenos
Olive oil, oregano, basil and minced garlic to taste
1 pound shredded mozzarella cheese
Cook lasagna noodles according to package directions; set aside. Brown ground beef and combine with 1 jar of hot salsa.
Combine filling ingredients of ricotta or cottage cheese, chopped spinach, eggs, wheat germ and Parmesan or Romano cheese.
In olive oil lightly saut & eacute; these combinations: zucchini with basil; green peppers and mushrooms with garlic; onion, carrots and jalapenos with oregano. Spread a little salsa on the bottom of deep lasagna pan, cover with a layer of noodles and then layer of filling, salsa-seasoned meat, mozzarella and layer of noodles. Continue to alternate layers, ending with final layer of noodles, salsa and cheese. Bake at 475 degrees for 45 minutes. Let stand 10 minutes before serving. Makes 6 to 8 servings.
PORTOBELLA PIZZA
14 portobella mushrooms
1 (16-ounce) jar of Frog Ranch Chipotle Salsa
Diced smoked ham or hard salami
Grated Parmesan, Romano or provolone cheese
Freshly ground black pepper
Sprinkle of fresh parsley
Preheat oven to 350 degrees. Lightly oil a baking sheet. Remove stems from portobella mushrooms. Arrange mushrooms, stem side up, on baking sheet. Spoon 2 tablespoons of Chipotle salsa into each cap. Sprinkle with smoked ham or salami and then grated cheese over salsa. Season with black pepper. Bake 5 minutes. Place under broiler until cheese is lightly browned. Garnish with parsley. Makes 14 appetizer servings.
GOAT-CHEESE STUFFED CHICKEN
6 boneless, skinless chicken breast halves
6 ounces mild goat cheese at room temperature
Salt and ground black pepper to taste
2 cups cooked black beans
1 (16-ounce) jar Frog Ranch salsa of your choice, drained
1 small red onion, chopped
1 tablespoon olive oil
2 limes, cut into wedges
Rinse chicken and pat dry. Lay chicken on a flat surface and make incision about 3 inches long and 2 inches deep in the middle of the thick side to create a pocket.
In small bowl combine goat cheese and 2 tablespoons of salsa. Divide filling evenly and spoon in each pocket. Press and seal the edges. Generously season chicken with salt and pepper to taste and then refrigerate for 15 minutes.
Combine black beans, red onion, olive oil and remaining salsa. Preheat oven to 375 degrees. Cut six 15-inch squares of aluminum foil and crease in half on the diagonal. Spoon about 1/2 cup of the black bean and salsa mixture on one side of foil, top with chicken breast and fold other half of foil over chicken to cover and seal tightly. Set on baking sheets and baked until pockets are browned and puffed, about 25 minutes. Serve with lime wedges. Makes 6 servings.