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Recipe Box

turkey meatballs in a dish

Healthy Turkey Meatballs

By Kelsi Roth, Senior Graphic Designer and Social Media Coordinator INGREDIENTS 1 pound 93% lean ground turkey1/2 cup grated sweet onion1 large egg, beaten2 tablespoons bleached flour10 large sage leaves, minced (about 1 tablespoon, tightly packed)½ teaspoon oregano¼ teaspoon thyme1 clove garlic, minced1 teaspoon lemon juice1 tablespoon black pepper1 teaspoon salt INSTRUCTIONS Preheat the oven to 400°F. Line a large baking...

Lemon Garlic Green Bean Pasta Dish

by Kristy Cartmell, Designer / Social Media Specialist INGREDIENTS  1 tablespoon olive oil 1 medium onion, sliced 4 large cloves garlic, minced 12 ounces fresh green beans, trimmed and halved 8 ounces uncooked whole wheat penne pasta 3 ½ cups low sodium vegetable broth ½ teaspoon salt ¼ teaspoon pepper ½ cup unsweetened plain almond milk (or milk of choice) zest of 1 large lemon 3 cups packed...

Squash Soup

Squash Soup

by Kristy Cartmell, Graphic Designer Squash soup is a great way to make use of in-season food during November. This simple, healthy recipe is full of flavor and color! It’s sure to be a crowd-pleaser. 2 tablespoons butter1 pound of sweet salted butter1 small onion, chopped5 pounds of sweet onions1 stalk celery, chopped1 medium carrot, chopped2 medium potatoes,...

chopped apples and cinnamon sticks in crock pot

Sugarless Applesauce

By Ellen Fruchtman, President Ingredients 3 pounds apples such as Honeycrisp or Pink Lady1 teaspoon cinnamon (or 2 cinnamon sticks)Pinch nutmeg1 ½ cups water2 thin lemon slices¼ teaspoon salt Directions Peel and core apples (I prefer to leave the skin on a few of them because I like the taste and texture). Cut apples into approximately 1-inch cubes.Add all ingredients...

mac and cheese

Wisconsin Mac and Cheese

by Ashley Bowen, Account Coordinator The temperatures are dropping so now is the time to enjoy this classic comfort food! This delicious Mac and Cheese will be a crowd-pleaser at the dinner table or your next potluck with friends.  Ingredients 1 (16-ounce) package elbow macaroni1 cup shredded mozzarella cheese1 cup shredded Swiss cheese1 cup grated Parmesan cheese1 cup shredded...

Fall Salad

Make Ahead Healthy Fall Salad

By Michael Fruchtman, CFO Serves: 8 1 cup hazelnuts1/4 cup white wine vinegar2 tablespoons honey1 1/4 teaspoon kosher salt1 teaspoon Dijon mustard1/4 teaspoon freshly ground pepper1/2 cup olive oil1 large bunch red kale, ribs removed, torn into bite-sized pieces (about 10 cups)1 pound Brussels sprouts, trimmed and shredded in a food processor (about 6 cups)1 cup pomegranate seeds2...

eggs benedict image

Eggs Benedict – Shacked

by Shane O'Neill, Vice President Ingredients 2 pieces Naan bread2 tablespoons shredded Parmesan cheese8 slices pancettaArugula to garnish4 eggsPinch sea saltPepper Hollandaise Sauce ¾ cup unsalted butter (1 ½ sticks)3 large egg yolks1 ½ teaspoons fresh lemon juice¼ teaspoon cayenne or hot paprika¼ teaspoon kosher saltPinch of cracked black pepper Instructions Brush Naan bread with butter and toast under broiler just until...

Black Bean Quesadilla

By Kelsi Roth, Senior Graphic Designer and Social Media Coordinator Makes 2 servingsIngredients1 clove garlic1 tablespoon olive oil + 1 teaspoon olive oil1 Poblano pepper1 cup frozen corn kernels1 small red onion1 15.5 ounce can black beans1/4 teaspoon ground cumin1/4 teaspoon chili powder1/4 teaspoon garlic powder1/4 teaspoon ground coriander1/4 teaspoon kosher salt, plus more to taste1/4 teaspoon...

Pumpkin Chocolate Toffee Trifle

by Angie Ash, Executive Vice President Ingredients 1 cup bittersweet chocolate chips4 cups heavy cream, divided3 teaspoons vanilla extract, divided1.5 cups confectioners sugar, divided1 7.5 ounce container marshmallow cream1 cup pure pumpkin puree1 bag of toffee bits1 18 ounce package chocolate sandwich cookies like Oreos Instructions In a small saucepan, melt the bittersweet chocolate with 1/2 cup of the heavy...

Creamy Pasta with Peas

Creamy Pasta with Salmon and Peas

by Ellen Fruchtman, President Ingredients 1 pound bow-tie pasta2 cups of peas (or you can use asparagus spears cut into pieces)2 cups of heavy cream Zest of 2 Meyer lemons (if you would like it with less lemon flavor can use less and can always add in the end)½ cup of freshly grated Parmesan cheese1/8 cup of chopped...