Ingredients:

• 12-15 half Blues Buns for sliders or 6-8 regular sized Blues Buns

Sliders

• 1/4 cup olive oil
• 1 yellow onion, small dice
• 1 14-ounce can black beans, drained and rinsed
• 1 small carrot, finely diced or shredded (about 1/2 cup)
• 1/2 cup cornmeal
• 1/2 cup breadcrumbs
• 1 tablespoon chili powder
• 1 teaspoon sea salt
• 1/4 bunch cilantro, chopped
• 1/4 cup water

Spicy Mango Sauce

• 1 mango, peeled and cut
• 1/2 cup sun dried tomatoes, whole or sliced
• 1 garlic clove
• 1 tablespoon vinegar (I used apple cider vinegar, but any kind will do)
• 1/8 teaspoon sea salt

Guacamole

• 3 ripe Haas avocados, halved, pitted, and peeled
• 1/2 lime, juiced
• 1/4 cup salsa fresca
• sea salt and black pepper

Preparation

Sliders

1. In a large skillet, sauté onions in 2 tablespoons of the olive oil over medium heat until tender and slightly caramelized, about 20 minutes.
2. In a large bowl, use a large spoon or your hands to mash together beans, carrots, cornmeal, breadcrumbs, chili powder, salt, cilantro, ¼ cup water, and caramelized onions. If mixture is too dry to hold together, add more water 1 tablespoon at a time.
3. Using your hands, form mini burger patties that match the size of your buns or mini slider rolls.
4. In a large non-stick skillet, heat 2 tablespoons of olive oil over medium/high heat and fry patties. Let each patty get browned and slightly crisp on each side before flipping (about 3 minutes on each side). Add more olive oil to skillet as you continue to fry more patties.

Spicy Mango Sauce

1. Combine all ingredients in a blender and blend until smooth.

Guacamole

1. In a large bowl, mash together the avocado and lime juice, then fold in the salsa fresca.
2. Season with salt and pepper to taste.

Assembly

1. Slice each roll or bun in half and layer a couple teaspoons of mango sauce, 1 black bean slider, and about a tablespoon of guacamole. If you have extra mango sauce, you can use it as a dip for your fries!

Submitted by:Patti Loverink

• Dave's Killer 21 Whole Grains Bread
• Winco Garlic Herb Turkey Breast Deli Meat
• 2 slices of pepperjack cheese
• Greens to garnish
• Mayo if you like

Put 3 or 4 slices of meat on to a slice of bread
Get 2 slices of cheese, tear up in to halves, put onto meat
Put mayo on bare slice if chosen
Put together and in toaster oven for 5 min at 300F or until cheese is melted
Quickly pull slice of bread off top, add green lettuce/garnish
Put together and enjoy!

Submitted by: Michelle

Recipe for the best sandwich in the world:
1. Get a toaster oven
2. Leave the drip tray in, fill it with boiling hot water.
3. Place 2 slices of DKB Power Seed in there.
4. Toast until *just* browned. The water steams one half instead of toasting it, which is quite nice.
5. Remove. Observe that the bread is now toasted on one side and soft and warm on the other.
6. Apply some organic, creamy peanut butter (I'd recommend Trader Joe's) to the toasted side of one slice.
7. Apply some King Jelly Orange Marmelade to the toasted side of the other slice.
8. Put It together and eat it, possibly with a nice glass of organic milk! Particularly enjoy the soft outside and just-crunchy inside. :)
9. Let me know if you like it or if you have any adaptations!

Submitted by: Tom Jackson

(makes 2 gooey sandwiches)

• A loaf of your favorite Dave's Killer Bread (mine is 21 Whole Grains)
• 4 oz. pasteurized Fontina cheese slices
• butter or margarine to coat pan

Put the Fontina between 2 slices of Daves bread, melt half the butter or margarine in pan (you can also use cooking spray to save calories). Cook in frypan on medium heat 2 minutes or until nicely browned, remove from pan, melt additional butter to coat pan, turn over sandwich and toast the other side until crusty. Cut into quarters, Serve immediately with Tomato soup, or on it's own.

Submitted by: Mary Nichols

This is a favorite sandwich that my wife Elisa makes. She's brilliant in the kitchen--a total foodie. But her sandwiches found a power near-otherworldly when she began making them on Good Seed. The first time I tasted this sandwich, I was instantly surrounded by a choir of angels. The planets came into alignment, and the sun stood still for nearly 30 minutes. I swear to you, it was pretty much a holy moment.

• Good Seed Bread
• Mayonnaise (to taste)
• Sweet Hot Mustard (to taste)
• Creamy Goat Cheese
• Sliced Avocado
• Sliced Heirloom Tomato
• Sliced English Cucumbers
• Micro Greens
• Arugula

Submitted by: Gabriel Wilson

* winner of the recipe contest

Ingredients

• 4 slices Dave’s Killer 21 Whole Grains Bread
• ½ cup chutney
• ½ cup zucchini, shredded
• ½ cup squash, shredded
• ½ cup carrots, shredded
• ¼ cup apple, chopped
• ½ cup rotisserie chicken, cooked and peeled
• ½ cup low fat plain yogurt or mayonnaise
• 2 ribs celery, chopped
• 1 Tbsp. dried cherries raisins
• ¼ tsp. cinnamon
• ¼tsp. curry powder
• Sea salt and pepper, to taste

Directions

• Combine all ingredients, adding more mayonnaise or yogurt if needed.
• Spread onto toasted Dave’s Killer bread.

Submitted by: Amie Valpone, HHP, AADP Culinary Nutritionist
www.thehealthyapple.com

Ingredients

• 8 slices Dave’s Killer Powerseed Bread, for bread crumbs
• 8 slices Dave’s Killer Cracked Wheat Bread, for serving
• 3 tsp. warm water
• 1 lb. ground turkey
• ½ tsp. chili powder
• 1 tsp. balsamic vinegar
• ¼ cup fresh cilantro, finely chopped
• 2 scallions, chopped
• 1 medium tomato, sliced
• Large leaves bib lettuce
• 2 Tbsp. spicy mustard
• ¼ cup Greek plain yogurt
• ½ avocado, sliced
• Dash of cinnamon
• Dash of sea salt and freshly ground white pepper

Directions

• In a food processor, combine 8 slices of Dave’s Killer bread and 3 tsp. water; process until smooth.
• Remove from food processor and transfer into a large mixing bowl.  Add turkey, chili powder, balsamic vinegar, cilantro, scallions, mustard, avocado, cinnamon, sea salt and pepper.  Mix well using clean hands.
• Shape into patties approximately ½ inch thick.
• Grill over medium-high heat for 5 minutes per side or until completely cooked.
• Place burger between 2 Dave’s Killer Bread slices; top burger with a spread of Greek plain yogurt, sliced avocado, bib lettuce and tomato slices.

Submitted by: Amie Valpone, HHP, AADP Culinary Nutritionist
www.thehealthyapple.com

Ingredients

• 6 cups Dave’s Killer Good Seed Spelt Bread
• 1 cup sugar
• ¼ tsp. almond extract
• ½ tsp. vanilla extract
• 2 cups fresh blueberries
• ½ tsp. orange zest
• 2 Tbsp. freshly squeezed orange juice
• 3 large eggs
• 3 cups milk
• ½ tsp. sea salt
• 2 Tbsp. agave nectar
• Toppings: Greek plain yogurt and fresh mint leaves

Directions

• Preheat oven to 350 degrees. Spray an 11 x 7 inch baking dish with baking spray.
• In a large bowl, combine milk, eggs, sugar, extracts, orange zest, juice and sea salt; mix well.  Add Dave's Killer Bread and let sit for 20 minutes.
• In a medium bowl, toss blueberries with agave nectar to ensure even coating.  Add to bread mixture; mix well.
• Pour into the prepared baking dish.
• Set baking dish in a large roasting pan filled with 4 cups of water.
• Bake for 60 minutes or until bread pudding is lightly browned on top.
• Serve with a dollop of Greek plain yogurt and fresh mint.

Submitted by: Amie Valpone, HHP, AADP Culinary Nutritionist
www.thehealthyapple.com

Basically you just make a BLT and substitute the lettuce with fresh basil leaves.

• Toasted Good Seed Flourless Sprouted Wheat
• Mayonnaise to taste
• 3 slices cooked bacon
• Plenty of fresh basil leaves
• 4 Slices of tomato

Submitted by: Kevin Mickels

Smothering Daves are open faced sandwiches. The bite of the sharp cheddar contrasts the sweet of the onion and bread. The yolk of the egg marries all the flavors in each perfect bite! This is what I serve my family on Saturday mornings. And on a busy night, dinner. Enjoy!

• 4 Slices DKB Blues
• 4 Eggs
• 1 Walla Walla Sweet Onion, thinly sliced in rings
• 4 ounces Sharp CheddarSmothering
• oil
• salt
• pepper

1. In a small frying pan, caramelize onion in oil with 1/2 t.. salt and a dash of pepper. Set aside.

2. Heat a pancake griddle to 350º. Melt enough butter to toast 4 slices DKB, and lay each slice in its own well-buttered area to brown. When toast is browned, flip each slice and top with a 1 ounce slice of cheese.

3. As cheese melts, and toast browns, melt more butter and fry 4 eggs to your liking (over medium is very nice with the toasted DKB!)

4. When eggs are done, build your Smothering Daves, on each plate, place:

• 1 slice DKB toast, cheese side up
• 1/4 onions
• 1 egg on top, press with spatula or fork to pop the yolk and smother your Dave's toast!

5. Make again and again! You will love them!

Submitted by: Crystal Loreth

recipe contest finalist

• 1 Dave’s Peace Bomb
• 1 pound fresh tomatoes (romas are the best!)
• 1 garlic clove – pressed
• 2 Tablespoons good quality olive oil
• 1 Tablespoon balsamic vinegar
• salt and black pepper to taste
• 6 – 10 basil leaves, cut up in small pieces

Cut the Peace Bomb into thin rounds and toast until slightly crispy. Dice the tomatoes and place them in a colander to let some of juice drain off. Once the tomatoes have drained place them in a bowl with the garlic, olive oil, vinegar, basil, salt and pepper. Mix gently. Mound the tomato mixture onto the toast rounds. Serve immediately or wait until the tomato has settled into the bread. Yum!

This dish is best when the tomatoes and basil are fresh from the garden!

Submitted by: Kathy Koss

recipe contest finalist

• slice of Dave's Flourless Good seed bread
• 1 tsp. Vietnamese cinnamon (stronger than regular)
• 1 pinch of nutmeg
• 1 tbsp. of extra-virgin coconut oil
• 1/4 cup of chocolate almond milk, hemp milk, soy milk, or regular milk if you prefer
• 1 tsp. of of stevia

Soak the bread in a little chocolate almond milk first, then sprinkle cinnamon, nutmeg, stevia, and coconut oil all over w/ spoon. Put that in the oven @ 300 degrees for 7 minutes while you're getting ready for work in the morning and you'll be ready to wrestle a grizzly bear!

Submitted by: Patrick Baldwin

recipe contest finalist

• 6 Tablespoons Extra-virgin Olive Oil
• 2 Tablespoons Balsamic Vinegar
• 1 Teaspoon Salt
• ½ Teaspoon Dijon Mustard
• ¼ Teaspoon Black Pepper
• 3 Cups Cooked Brown Rice
• 1½ Cups Cooked Wild Rice
• 2 Cups Seedless Red Grapes, sliced
• 1 Cup Frozen Peas, thawed
• 1 Red Pepper, chopped
• 1 Cup Pecans, chopped
• 2 Stalks Celery, sliced
• 1 Granny Smith Apple, peeled, cored, and chopped
• ¼ Cup Red Onion, chopped

Whisk together oil, vinegar, salt, mustard, and black pepper in a small bowl. Combine the brown rice, wild rice, grapes, peas, red pepper, pecans, celery, apple, and onion in a large bowl. Pour the dressing from the small bowl over the salad; toss to coat. Cover and refrigerate at least 4 hours. Once chilled, spread one heaping spoonful over Dave's Killer "Good Seed" Bread. Serves 6-8.

Submitted by: Ethan Allen Smith

recipe contest finalist

• 1 Cup falafel mix (can be found in organic section of most grocery stores)
• Two slices Dave's Good Seed bread
• One Organic Tomato
• 1 Organic Vidalia Onion
• 1 Organic Cucumber
• 1 Avocado
• Coconut Oil
• Alfalfa Sprouts (clover sprouts and onion sprouts optional)

Preparation -

Begin by soaking the 1 cup of falafel mix in with 1-1/4 cup water. Let sit for 15 minutes. While it is setting, prepare a skillet with about 1/2 inch of coconut oil to fry the falafel in. Best to heat on high.

When set, shape the falafel into patties equal size to the bread, about 1/4 inch thick. Carefully place into skillet (1 or two at a time, careful oil may jump out!) Reduce heat to medium. Flip when the bottom is golden brown and able to be flipped with a spatula. Be careful not to burn the patties. When both sides are a dark golden brown, the patty is ready.

Cut the tomato an onion into sandwich size slices. Cut the cucumber into long thin slices. Prepare the avocado the same way, about two-inch slices; do not make it too thick, or it will not hold on the sandwich. Place the falafel patty onto the bread, top with onions. tomatoes. avocado. cucumbers and LOTS of sprouts. The sprouts add the crunchy texture to the sandwich, and are very important. Place toothpicks in the sandwich to keep it together.

Submitted by: Sean Lee

recipe contest finalist

Here's a simple recipe that's quite tasty:

• Two slices Dave's Good Seed bread
• One half ripe avocado, peeled and sliced
• Three or four slices Tillamook cheddar cheese
• Two or three tablespoons Pace salsa

Place avocado slices on one slice of bread. Arrange cheddar slices on top. Broil in oven or toaster oven until cheddar is melted.

Meanwhile, toast second slice of bread in toaster. Then pour salsa over melted cheese and place toasted bread on top to form sandwich. Sandwich is easiest to eat sliced in half. Enjoy!

Options:

• Eat as open-faced sandwich, perhaps with fork and knife.
• Sliced tomatoes may be placed below the avocado slices.

Submitted by: Spencer Moore

recipe contest finalist

• Two slices of DKB Good Seed
• Several slices of mozzarella cheese
• Two tbsp. cream cheese
• Doritos
• Canned jalapenos
• Butter

1. Butter each piece of DKB Good Seed bread.
2. Put one slide of bread, butter side down, on a skillet over medium heat.
3. Add mozzarella cheese
4. Add jalapenos (as many as you're comfortable eating!)
5. Add Doritos (I like mine crumbled, but you can put whole Doritos on too!)
6. Spread the cream cheese on the other slide of DKB Good Seed bread, and place on top of the other ingredients in skillet leaving the Butter Side up.
7. Grill until golden brown on bottom, then flip over.
8. Grill until golden brown on that side, too!
9. Eat and enjoy it!!! Yummy!

Submitted by: Rose Harding

recipe contest finalist

• ywo slices of DKB Good Seed
• cultured cream cheese
• 1/2 avocado
• a fat handful of broccoli sprouts
• stone-ground mustard

Submitted by: Bronwyn

Sautee thin strips of tempeh (enough to cover the surface of yer bread) in tamari and/or Bragg's Liquid Aminos (optional: a lil' maple or ginger syrup if you want some sweetness to go with your sodium). Grill lots of onion (until they've got that nice translucent thing goin' on). Spread some margarine onto Dave's Killer Blues Bread, then press it onto the grill to get it all nice and toasty/greasy. Slap that all together, with maybe a little bit of ketchup, and you've got an awesome sandwich.

Submitted by: Lysistrata

(Makes 2-3 Melts)

Here is the recipe: 2 cans tuna in water, well drained and add mayonnaise to taste. 1/2 white onion diced and mixed into tuna. 1 Tomato 1 Small can of pineapple well drained. 2-3 Slices of Dave's Killer Bread (Toasted) Blues is our favorite White Cheese (Havarti, Swiss or Extra Sharp Cheddar) First place tuna mixed with mayo and onion on top of Dave's Killer Bread that has been toasted. Next spread a layer of pineapple on top of the tuna with a slice of tomato. Add a few thin onion rings if desired and add your favorite cheese on top. Set oven on broil and place your rack in the center of the oven. Place your melt into the oven until cheese is completely melted over your tasty creation that should take about one or two minutes!

Submitted by: Dr. Veronica

For about four slices of the killer spelt bread I use one egg, splash some rice milk, some vanilla extract, and whisk together (at times I'll put in two Tbps. of brown sugar). I dip the bread in the batter and cook it with either butter or some buttery spread (my better half cannot eat dairy). Once golden brown on both sides, I sprinkle cinnamon and drizzle some organic dark maple syrup.

Submitted by: Karina

Try grinding almonds for Almond Butter - spread on bread/dust with cinnamon - slice banana on it - that's the KILLER BREAKFAST.

Submitted by: Tony & Karoline