Enjoy some of our favorite recipes featuring 

Great Harvest bread and products!



Our Great Harvest breads and sweets are great to include in your favorite recipes, too! Just imagine how wonderful the stuffing will taste when you combine our Premium Honey White and Oregon Herb bread crumbs. Do you love French toast? It's nearly devine when you start with our Raisin Cinnamon Walnut loaf.

On this page, we will feature recipes for you to try in your kitchen. We hope you will enjoy cooking with our bread just as much as we do.

Over the years, we have found many delicious recipes using our Great Harvest breads or complementing them. Here's another of our favorites for you to try (or to prepare again).
  • A Simple Variation on an Old Tradition

    4 slices GREAT HARVEST NEW YORK CARAWAY bread, toasted 
    8 teaspoons spicy brown mustard 
    8 ounces thinly sliced deli corned beef 
    1/2 pint coleslaw (or sour kraut) 
    4 (1-ounce) slices Swiss Cheese 

    Heat oven to 350°F. Spread each slice of New York Caraway Rye with 2 teaspoons mustard. 

    To assemble each sandwich, layer 1 slice bread, 2 slices corned beef, 1/4 cup coleslaw (or sour kraut) and 1 slice cheese. 

    Place sandwiches on baking sheet. Bake for 8 to 10 minutes or until cheese is melted. 

    Yield: 4 sandwiches
  • Featured On the Food Network

    Makes enough for a 15-pound turkey

    1 pound bulk Italian or pork sausage
    1 pound Granny Smith apples, cored, peeled and chopped
    Old Fashioned Bread Stuffing (see Old Fashioned Bread Stuffing recipe on our Website)

    In a skillet, crumble the sausage and cook until no longer pink. 
    Remove to a paper towel so that the excess fat is absorbed. 
    Drain the skillet, reserving 1 tablespoon of fat. Saute the apple in the fat.

    Place the prepared stuffing in a large bowl. Add the sausage and apple and mix well. 

    Use the stuffing either to stuff the turkey or as a baked side dish, being sure to first grease the casserole.

    Recipe taken with permission from Talk Turkey to Me by Renee Ferguson.

  • A Caesar Salad can be as easy as coarsely chopping or tearing a head of romaine lettuce and adding prepared dressing from the grocery store. Then add grilled chicken as described above. Or, even better, follow this easy recipe: 

    1 head of romaine lettuce torn into bite sized pieces
    1 to 2 cloves garlic, coarsely chopped
    4 anchovy fillets (optional)
    1 teaspoon Worcestershire sauce (optional)
    2 teaspoons of brown mustard
    1/4 cup red wine vinegar
    Salt and pepper to taste. Freshly ground pepper is best
    1/2 cup olive oil (need not be the most expensive extra virgin variety)
    1/8 cup grated Parmesan cheese
    1 cup CRUSTY ITALIAN garlic croutons (see recipe) 

    Mash the garlic and anchovies with the back of a fork.
    Add the mustard and vinegar and mix.
    Beat in the olive oil.
    Add salt and pepper seasoning.
    Toss the lettuce with the dressing in a large bowl.
    Add the croutons just before serving and toss again.
    Finally, sprinkle on the grated cheese.
  • 3 tablespoons olive oil or softened butter
    3 slices Great Harvest CRUSTY ITAILAN bread
    1/4 teaspoon garlic powder

    Spread oil or butter on both sides of the thick slices.
    Sprinkle with garlic powder.
    Cut slices into 3/4 inch cubes.
    Place on baking sheet and bake at 350 degrees for 15 minutes or until crisp and completely dry.
    Store in an airtight container.
  • Impress Mom with this delicious, savory breakfast dish.

    6 slices of CHALLAH bread 1 inch thick
    2 1/2 cup shredded Cheddar or other cheese
    3 eggs
    2 cups milk
    1/4 tsp salt
    1 tsp dry mustard
    1/4 cup onion, minced
    2 tsp butter

    Tear up bread.
    Put 1/2 bread, then 1/2 cheese in buttered 9 inch deep pie pan.
    Repeat layers.
    Beat eggs in a large bowl and add the rest of the ingredients.
    Pour egg mixture over bread and cheese.
    Cover and refrigerate 1 hour or overnight.
    Bake uncovered at 350 degrees for 45 minutes.

    Serves 4 to 6.

    This strata is also delicious made with our GREEN CHILE CHEESE bread.


    Try a New Mexican twist on egg strata. 
    6 slices Red Chile Cheddar Sourdough bread 
    2 1/2 cups shredded Cheddar cheese 
    3 eggs 
    2 cups milk 
    1/4 tsp seasoned salt 
    1 tsp dry mustard 
    1/4 cup diced onion 

    Tear up bread into about 1 inch cubes. Put 1/2 of the bread, then 1/2 of the cheese in buttered deep 8 or 9 inch pie pan. Layer the rest of the bread. In medium bowl beat eggs and add milk, salt mustard and onion. Pour over layers. 
    Top with remaining cheese. Cover and refrigerate 1/2 hour or up to overnight. 
    Bake uncovered at 350 degrees for 45 minutes. Makes 4 servings.

  • Ingredients:
    2 eggs
    1/2 cup milk
    1/2 tsp vanilla
    1/8 tsp cinnamon
    3 tsp sugarpinch nutmeg
    1 tbsp butter

    Beat eggs, milk, cinnamon, nutmeg and sugar in bowl.
    Dip bread briefly into the mixture to coat on both sides.
    Melt butter in pan or on a griddle.
    Cook the bread in the buttered pan or on the griddle for 2 to 3 minutes on each side.
    Serve warm with maple syrup, strawberries, peaches or whatever pleases your fancy.

  • Sharing good food with friends is one of the simple pleasures of life.  Invite  friends to dinner at your home.  Start an easy and unusual meal with Jambalaya Soup served in crusty Great Harvest bread bowls.   Move on to Mardi Gras Gumbo from the recipe below.  Finish with slices King Cake.  You and your friends will have an evening long remembered.

    5 ½ lbs chicken pieces 
    1 ½ lb andouille or other spicy pork sausage, cut into diagonal medallions  
    (See the note below about local Joe S. sausage) 
    3 onions, chopped 
    2 celery stalks, chopped 
    1 bell pepper, chopped 
    4 garlic cloves, minced 
    1 ½ cups water 
    1 16 oz. can of whole tomatoes, drained and chopped 
    ¼ tsp cayenne pepper 
    2 cups chicken stock 
    2 ½ cups white rice, rinsed and drained 
    1 cup thinly sliced scallions

    Season the chicken with pepper and salt. Brown the chicken in oil over medium heat, and remove from the pan. Reduce the heat, and then add the sausage. Brown the sausage, and place it on a paper towel after removing from the pan. Use some of the fat from the sausage to cook the onions, celery and bell peppers until the onion is caramelized. Add in the garlic last. Transfer the vegetables to an 8-quart pot, and add in the chicken, water, tomatoes, cayenne and the stock. Simmer for about 30 minutes.

    For the best sausage in Albuquerque, take the drive to Joe S. Sausage on the SE corner of Rio Grande and Griegos.  Call ahead (505 688-0445) 'cause Joe's hours are sometimes erratic.
  • Add a taste of New Mexico to your Old Mexico celebration. Savor our Great Harvest RED CHILE PIÑON CORNBREAD, a rich, round cornbread with the flavorful combination of piñon and red chile. Serve with traditional Mexican posole. Try this recipe:

    (Five to six hearty servings)

    2 1/2 lbs. Pork shoulder 
    1 Large can white hominy 
    6 Dried red chiles 
    Oregano to taste (we like lots) 
    1/2 Clove garlic 
    1 tbs. Olive oil 
    Salt and fresh cracked black pepper to taste

    Cut pork into bite sized pieces. Heat olive oil in large stock pot. Sear pork and season with salt and black pepper. Add enough water to cover the pork and simmer.

    Slice open the dried chiles and remove all seeds and veins (If you want it spicier, leave in the seeds and veins). In a small pot, boil the chiles with just enough water to cover. Once tender, about 10-15 min., put chiles in blender, water and all, add one clove of garlic and 1 tsp oregano. Blend until smooth consistency.

    Add the chile paste to the simmering pork. Then add the hominy, including the water from the can. If necessary add water to desired consistency. Salt and pepper to taste. Simmer until pork is tender and juicy and broth has thickened slightly.

    Cooking Time: 1.5 hours or until tender and thick 

    Serving Suggestions 
    Chopped onion and cabbage can be added when serving the dish. Also, lime, radishes slices and tortillas are often served.

  • Featured On the Food Network*

    Makes enough for a 12-pound turkey

    2 tablespoons butter
    1 1/2 cups chopped onion
    1 1/2 cups chopped celery
    1/2 loaf dried GREAT HARVEST PREMIUM HONEY WHITE bread, crumbled
    1/2 loaf dried GREAT HARVEST OREGON HERB**HONEY WHOLE WHEAT or NINE GRAIN bread, crumbled
    1/2 cup chopped fresh parsley
    1 teaspoon dried sage
    1 to 2 teaspoons dried marjoram
    1/4 teaspoon dried thyme
    1/2 teaspoon salt
    1/4 teaspoon pepper
    1 stick butter, melted1 beaten egg or egg substitute (optional)
    1/3 cup to 1 cup chicken broth (as needed)

    Melt the 2 tablespoons of butter and saute the onion and celery (about 5 minutes).
    Remove from heat and set aside.

    Place the crumbled bread in a large bowl. Add the parsley, sage, marjoram, thyme, salt, pepper, and sauteed onion and celery. Toss to mix. Add the melted butter and blend well. Add the egg (if using) and thoroughly work into the stuffing mixture. Add the broth to lightly moisten.

    If desired, loosely stuff the turkey. leaving a small, small mound of stuffing at the opening of the large cavity; this will become brown and crisp If stuffing the smaller (neck) cavity, use the flap of skin to cover the stuffing and keep it secure.

    *Recipe taken with permission from Talk Turkey to Me by Renee Ferguson.
    **When available.
  • (for grilled salmon)

    1 tablespoon olive oil
    1/2 cup small diced onion
    2 teaspoons minced garlic
    2 teaspoons chipotle chiles in adobo, chopped
    2 pints raspberries (fresh or thawed)
    1/2 cup raspberry vinegar
    3/4 cup granulated sugar
    1/2 teaspoon salt

    In a medium saucepan, heat oil over medium-high heat. Add the onions and cook, stirring, until soft and slightly caramelized, 4 minutes. Add the garlic to the pan and saute for 1 minute. Add the chipotles and cook, stirring continuously, for 1 minute. Add the raspberries and cook until soft, 2 to 3 minutes. Add the vinegar and stir to deglaze the pan. Add the sugar and salt, and bring to a boil. Reduce the heat to medium and simmer until thickened and reduced by half, 8 to 10 minutes. Remove from the heat and cool before spreading on grilled salmon. Serve with "toasted on the grill" slices of PUMPKIN PIÑON GREEN CHILE bread

    Yield - 1 1/2 cups

  • Named after Reuben's Delicatessan in New York City!

    1/2 cup Russian dressing (see recipe below) 
    Vegetable oil for skillet 
    12 slices Swiss cheese 
    12 slices lean corned beef (deli meat) 
    1 cup sauerkraut, drained 
    Dijon mustard

    Recipe for Russian dressing-Makes a heaping cup: 
    1/2 cup mayonnaise 
    1/2 cup chili sauce 
    1 tablespoon minced celery 
    1 tablespoon minced & seeded red bell pepper 
    Salt to taste 
    Black pepper to taste 
    Blend all ingredients together & chil

    Place 6 slices of New York Caraway Rye on lightly greased griddle or skillet.  
    Layer each with 2 slices of Swiss cheese, 2 slices of corned beef and a heaping spoonful of sauerkraut. Spoon dressing on top of sauerkraut. 
    Transfer to a cutting board and cut in half. Spread a thin layer of mustard on remaining 6 slices of toasted bread, cut in half and place on top of sauerkraut. 
  • Grilled chicken breast can be as simple as brushing the skinned chicken in olive oil, sprinkling with course salt, freshly ground black pepper and garlic powder before popping on the preheated grill. To make attractive grill marks, grill the chicken for about two minutes and then rotate the pieces 90 degrees for another two minutes. Then flip the chicken pieces over, grill for two minutes, rotate and continue cooking until the juices run clear when tested with a fork.

    Brush thick slices of ASIAGO PESTO BREAD with olive oil and grill as the chicken cooks for the last few minutes.
  • Here's a recipe for one of our favorite dips - So Simple Hot Crab Dip!

    One pound Velveeta cheese
    1/2 pound real butter
    seven oz. can crab meat

    In double boiler melt butter, add cheese & stir until melted. Stir in crab meat.
    Transfer to Great Harvest Soup Bowl and serve hot. Order several!
  • Ingredients:
    Great Harvest Freedom Scones
    3 cups heavy (whipping) cream
    3/4 cup powdered sugar
    1 tsp pure vanilla extract 
    2 cups sliced strawberries (optional)


    To make the Sweetened Whipped Cream, in a large, chilled bowl, using an electric mixer set on medium-high speed, whip the cream until soft peaks form. Add the powdered sugar and vanilla extract and whip until the cream begins to hold a firm peak. Cover and let rest in the refrigerator. 

    Slice the scones in half and place on dessert plates. Spoon sweetened whipped cream on top. Top with strawberries if desired. Serves 8!
Great Harvest Bread of Albuquerque