Watermelon & Quinoa Salad

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.

Teriyaki Shrimp with Rice

• 2 pounds uncooked Shrimp, peeled & deveined
• 4 tablespoons Adam’s Reserve Citrus Seafood Rub
• 1/4 cup Extra Virgin Olive Oil
• 1 bottle Cookwell & Company Teriyaki Glaze
• 2 bunches Green Onion, sliced
• Jasmine Rice

 

 

 

 

 

 

Cook Rice according to package directions

Heat Olive Oil in heavy skillet, season Shrimp with Citrus Rub

 

 

 

 

 

 

Saute in Olive Oil until just turning pink, add Green Onion and Teriyaki Glaze, heat until bubbling

Serve over Rice

Kashmir Valley Eggplant

• 2 pounds Eggplant (about 2 large eggplants)
• Adams Reserve Garam Masala
• 1 jar Robert’s Reserve Roasted Red Pepper and Onion
• Ottavio Extra Virgin Olive Oil
• 1 cup uncooked Wild and Brown Rice Blend

Cook Rice according to package directions. 

Cut Eggplant in half lengthwise and score cut side with diamond pattern, generously drizzle Olive Oil over Eggplant, sprinkle 2 tablespoons Garam Masala on each half and then drizzle more Olive Oil over.

Bake in 400 degree oven for 45 minutes or until very soft.

Remove from oven and scrape flesh from skin and discard skin.

Cut Eggplant into bite sized pieces and mix in jar of Roasted Red Pepper and Onion

Serve with Rice and Crispy Breadsticks

Italian Sausage Stew with Roasted Red Pepper and Onion

• 1 package Italian Sausage Links, mild, cut into chunks
• 1 large Onion, large dice
• 1 jar Cookwell & Company Roasted Red Pepper & Onion Bisque
• 1 can Italian Style Diced Tomatoes
• 1 – 16 ounce bag Simply Potatoes, Zesty Garlic

Cut Sausage into chunks and dice Onion

Place Dutch oven or large pot over medium high heat and saute Sausage and Onion until Sausage is not longer pink

Add Tomatoes and Bisque, stir to incorporate

Bring to a Boil, Meanwhile cook Potatoes in microwave, according to package directions

Add potatoes to Stew and simmer for 10 minutes or longer

Serve with Crusty Artisan Bread

Veracruz Carbonara Pasta Soup

• 16 ounces Pasta
• 1 pound Uncured Bacon, chopped
• 1 jar Cookwell & Company Veracruz
• 1 large can Country Style Veg-All
• 1/2 to 1 carton Central Market Organics Chicken Broth
• 1 can Diced Tomatoes

Cook Pasta according to package directions and drain.

Cut Bacon into bite sized pieces and fry until crisp and drain.

Place Veracruz, Both and Tomatoes in large pot over medium high heat and bring to a boil,  add cooked Pasta and Bacon, simmer for five minutes.

Serve with Crusty Artisan Bread.

Herb and Berry Salad

• 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.