Archive for the ‘Side Dish’ Category

  • 1 pound Peaches, pitted
  • 1 pound Plums, pitted
  • 1 jar Cookwell & Company Watermelon Vinaigrette
  • 1 clove garlic, chopped
  • 1 Shallot, chopped
  • 1 cup Extra Virgin Olive Oil
  • 4 Scallops
  • Sea Salt
  • Thyme

 

 

 

 

 

 

Combine Peaches, Plums, Garlic and Shallots in food processor, pulse until smooth,

then turn on and drizzle in Watermelon Vinaigrette and then Olive Oil until completely incorporated.

Place in refrigerator to chill

Heat 4 tablespoons Olive Oil in heavy skillet over medium high heat, season Scallops with Sea Salt and Thyme

Sear on each side about 2 – 3 minutes, per side, depending upon size

Place Gazpacho in 4 bowls, placing Scallop in center of each bowl

 

 

 

 

 

 

 

 

 

 

  • 1 jar Better Than Good Bacon Jam
  • 1 – 6 ounce cup Plain Greek Yogurt
  • 1/2 Red Onion, diced
  • 1/3 cup Roasted Sunflower Seeds
  • 6 cups Broccoli Florets, chopped

 

 

 

 

 

 

Mix Bacon Jam and Yogurt together in a large bowl, until well incorporated.

Add remaining ingredients and toss until well mixed.

Chill until ready to serve, can be made the day ahead

The inspiration for this recipe comes from a fellow blogger,  Jackie and her blog – Change Is Good…..Right???

You can check out her site at : CLICK HERE

  • 1 cup Quinoa, uncooked
  • Cookwell & Company Watermelon Vinaigrette
  • 2 cups (or more) Watermelon, seeded and drained
  • 1 container Spring Mix Salad
  • 1/4 cups Toasted Pumpkin Seeds
  • 1/3 cup Feta, crumbled
  • 1/4 cup Red Onion, diced

 

 

 

 

 

 

Cook Quinoa according to package directions and place in refrigerator to cool.

When Quinoa is cool, combine with other ingredients and toss to incorporate well.

Serve with extra Watermelon Vinaigrette on the side.

  • 1 package Mann’s Rainbow Salad
  • Global Palate Tangerine Miso Dressing
  • Chow Mein Noodles

Mix Rainbow Salad with Tangerine Miso Dressing, tossing to incorporate well

Place on Serving Dishes and Top with Chow Mein Noodles

Garnish with Lime Wedges

Shrimp or Thinly Sliced Chicken can easily be added to this to create an entrée…..

  • 1 jar Global Palate Tangerine Miso Dressing
  • 1 pound Salad Shrimp, thawed
  • 1 1/2 cups Israeli Cous Cous
  • 1 lime, cut into wedges
  • 2 Avocados, diced
  • 2 bunches Green Onion, sliced

 

 

 

 

 

 

Cook Cous Cous according to package directions, fluff with fork and place in refrigerator

Combine Tangerine Dressing, Shrimp, Cous Cous, Avocados and Green Onions together in large bowl and mix to incorporate well

 

 

 

 

 

 

Place in Serving Dish and top with Lime Wedges

  • 1 pound Salmon
  • 1 jar Cookwell & Company Red Pepper & Tomato Soup
  • 1 can Creamed Corn
  • 2 cups small Red Potatoes, halved
  • 1 cup Onion, diced
  • 2 cups Carrot, chopped into 1/4 inch cubes
  • 1 carton Central Market Organics Vegetable Broth
  • 4 tablespoons Butter

 

 

 

 

 

 

Poach Salmon in water or bake in oven until done and flakey

Saute Onion in butter until translucent, add Potatoes and Carrot and mix to incorporate.  Add Roasted Red Pepper & Tomato Soup, creamed Corn and Vegetable Broth, bring to boil, reduce heat and simmer for 20 minutes or until vegetables are soft.

Place in serving bowls and garnish with creme fraiche and a sprinkle of dill.

These Potatoes are wonderful with Beef or Pork, especially Ham

  • 5 pounds Potatoes
  • 1 jar Robert’s Reserve Onion Blossom & Horseradish Dip
  • 1 stick unsalted Butter

 

 

 

 

 

 

Peel and cube Potatoes, boil in salted water until tender

Drain and mash Poatoes with Butter, mix in Onion Blossom & Horseradish Dip

This recipe makes a wonderful, hearty soup that becomes so creamy with the couscous.  Should you want to make it vegetarian, just leave out the Italian Sausage.

  • 1 jar Cookwell & Company Red Pepper & Tomato Soup
  • 1 package Mild Italian Sausage
  • 1 cup Israeli Couscous
  • 2 cups Central Market Organics Chicken Broth
  • 2 cups Portobello Mushroom, coarsely chopped
  • 2 cups Squash, coarsely chopped

 

 

 

 

 

 

Using scissors, cut sausage links into 3/4 inch slices and brown in a small amount of Olive Oil.  Add Red Pepper & Tomato Soup, Couscous, Chicken Broth and Vegetables.

 

 

 

 

 

 

Bring to a boil over medium high heat, then reduce heat and simmer for 15 minutes.

Remove from heat and cover, let sit for 10 minutes.

More Chicken Broth may be added if you desire a thinner soup.

Garnish with Red Pepper Slices and serve with crusty bread.

  • 1- 8 ounce container Sharp Cheddar Cheese Nuggets
  • 1 jar Better Than Good Bacon Jam
  • 2 1/3 cups Whole Wheat All Purpose Baking Mix
  • 1 cup Milk

Mix all ingredients together to incorporate well.

Either place the dough on a surface floured with the Baking Mix and pat out to about 3/4 to one inch thick and then cut out biscuits using Bacon Jam jar

or

Drop tablespoons of dough onto to a baking sheet that has been lined with non-stick foil

 

 

 

 

 

 

 

Bake in 400 degree oven for 20 minutes or until done

These Hot Wings are Terrific.  The Piri Piri Sauce is a traditional Portuguese Sauce made from the Bird Pepper, which has a very unique flavor and is wonderfully spicy

These are so very easy to make and fun to eat!

  • 3 pounds Drummets or any Chicken Wing
  • 1 jar Green Valley Ranch Piri Piri Sauce

Heat oven to 400 degrees.  Coat Wings on all sides with Piri Piri Sauce.

Place on foil lined baking sheet and bake for 1 hour or longer until done and tender.

Remove to serving dish and spoon any remaining Piri Piri over wings.

Serve with Blue Cheese Dressing and Celery Sticks