Posts Tagged ‘lime wedges’

  • 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…..

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  • 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

  • Red Snapper Filets
  • Green Valley Ranch Jamaican Jerk Sauce
  • Ottavio Extra Virgin Olive Oil

Heat Olive Oil in heavy skillet over high heat until almost smoking

Cut Slits on both sides of Snapper

Fry in Olive Oil until crisp on both sides

Remove to holding plate, discard Olive Oil, add Jamaican Jerk Sauce to pan and heat until bubbling

Return Snapper to pan and turn to evenly coat Filets

Place on Serving Platter and pour any remaining Sauce over Fish Garnish with Lime Wedges

  • 2 pounds Shrimp, peeled and deveined
  • 1 jar Global Palate Red Curry
  • 2 Onions, diced
  • 2 Bananas, sliced
  • 1 large Tomato, diced with juice
  • 1 Red Bell Pepper, chopped
  • Lime Wedges for Garnish

Heat 1/2 cup Olive Oil in heavy skillet over medium high heat, meanwhile chop, slice and dice your fruits and vegetables

Saute Onions and Bell Pepper for 4 minutes

Add Curry Sauce and bring to a boil

Reduce heat and add Shrimp, Tomato, Banana and simmer for 5 minutes or until shrimp is done

Serve over Basmati Rice and garnish with Lime Wedges

  • 1 jar Global Palate Indian Sindhi Curry Sauce
  • 2 pounds Chicken, cut into bite sized pieces
  • 1 Onion, diced
  • 1 small container Greek Yogurt
  • 1 – 15 ounce can Diced Tomatoes
  • 1/2 bunch Fresh Cilantro, chopped
  • Adams Reserve Garam Masala Spice
  • Lime Wedges for Garnish

Heat 1/2 cup Olive Oil in heavy pan over medium high heat, season Chicken with Garam Masala and saute for 5 minutes

Add Onion and saute for 3 more minutes

Add Tomatoes, Yogurt, Cilantro and Sindhi Curry Sauce, bring to a boil

Reduce heat and simmer for 20 minutes.

Serve with Jasmine Rice and garnish with Lime Wedges