Archive for the ‘Salad’ Category

  • 1 pound bag Coldwater Salad Shrimp, thawed
  • 1 jar Global Palate Thai Green Curry Sauce
  • 1 – 7 ounce container diced 3 color Bell Pepper
  • 1 1/2 cups uncooked Rice
  • 3 cups Central Market Organics Chicken Broth
  • Place Rice, Chicken Broth and 1/2 jar Green Curry Sauce in pot with lid and bring to boil, reduce heat to medium low and cover.  Simmer until all liquid is absorbed, about 20 minutes.  Remove from heat and let sit covered for 5 minutes.  Place Rice, remainder of Curry Sauce, Shrimp and Bell Pepper in a bowl and toss to incorporate all ingredients.

    Serve on Lettuce or Cabbage Leaves or just place on serving plate.

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This Holiday Salad with all the colors of the Season and the wonderful tastes of the South

will make you think you are sitting in Forsyth Park in Savannah!

  • 1 container Central Market Organics Baby Spinach and Baby Kale
  • 1 container Feta Cheese
  • 1 container Zeema Tomatoes, halved
  • 1 container Champagne Sweet Tomatoes, halved
  • Cookwell & Company Watermelon Vinaigrette
  • 1/2 cup or more Glazed Pecans

Mix Greens with Feta and Tomatoes.  Pour over Watermelon Vinaigrette and toss well to incorporate.

Top with Glazed Pecans

  • 1 – 6 ounce package H-E-B Fully Cooked Chicken
  • 1 bag Angel Hair Cole Slaw
  • 1 bag Matchstix Carrots
  • 1 bag Manns Snow Peas
  • 1/2 bottle or more Cookwell & Company Asian Ginger Vinaigrette
  • 4 ounces Sesame Sticks plus 4 ounces Sugared Walnuts
  • 1 to 2 cups Chow Mein Noodles

 

 

 

 

 

 

 

 

Toss Chicken, Slaw, Carrots and Vinaigrette in a large salad bowl and set aside, cut Peas in half crosswise and add to mixture, toss to incorporate.

Just before serving add Walnuts, Sesame Sticks and Chow Mein Noodles, mixing to incorporate.

 

 

 

 

 

 

Serving Idea:  Serve in Lettuce Wrap and drizzle with extra Vinaigrette

  • 1/2 cup Candied Walnuts, chopped
  • 1 bag Mixed Greens
  • 2 Red Skinned Pears, cored and thinly sliced
  • 1/2 jar Robert’s Reserve Cherry Pomegranate Habenero Sauce
  • 1/2 cup crumbled Feta Cheese
  • 1/2 jar Cookwell & Company Watermelon Vinaigrette
  • 1 large container Mixed Berries

 

 

 

 

 

 

 

 

Place sliced Pears in bowl and pour Watermelon Vinaigrette over, toss to incorporate, set aside.

 

 

 

 

 

 

When ready to serve salad, toss Mixed Greens, Pear, Cherry Pomegranate Sauce and Mixed Berries in salad bowl.  Top with Feta Cheese and Candied Walnuts.

  • 1 -1 pound box Orecchiette Pasta or Shape of Your Choosing
  • 1 bottle H-E-B Basting Oil
  • 1 – 7 ounce container Greek Unflavored Yogurt
  • 1/4 to 1/2 pound Tickler 18 month aged White Cheddar Cheese
  • 1 container Dried Berries
  • Dash of Sea Salt

 

 

 

 

 

 

 

Cook Pasta al dente, according to package directions, using 1/3 bottle Basting Oil added to cooking water.

Cube and coarsely chop Cheese and coarsely chop berries if needed.

 

 

 

 

 

 

 

 

Rinse pasta under cold water.

 

 

 

 

 

 

 

 

Place pasta in bowl and add all other ingredients, pouring remainder of Basting Oil over all, add a dash of salt if desired.

 

 

 

 

 

 

Mix gently to incorporate and coat pasta with Yogurt and Basting Oil.

 

 

 

 

 

 

Remember:  Pasta will absorb 60% of its weight in water; therefore, use a good quality water and always season it well.

  • 1 jar Cookwell and Company Fin & Feather Marinade
  • 1 small container Greek Yogurt with Pineapple
  • 1 can Mandarin Oranges – 15 ounce, drained
  • 1 bag Orecchiette (17.6 ounce) Pasta or shape of your choice
  • 1 large Honey Crisp Apple, cored and cubed
  • 1 bunch White Seedless Grapes, Halved
  • 1 cup Amaretto Glazed Pecans, coarsely chopped

 

1. Cook pasta al dente according to package directions. Drain and rinse under cold water to fully cool.
2. Core and cube apple.
3. Place pasta in large bowl and add all ingredients, mix to fully incorporate and coat with dressing.

Serving suggestion: Place on lettuce leaf and sprinkle with poppy seeds.