Posts Tagged ‘vegetable broth’

  • 1 medium Onion, chopped
  • 1 jar Orti di Calaria Arrabbiata Sauce
  • 1 large Sweet Potato, cubed
  • 2 cups Central Market Organics Vegetable Broth
  • 1 can Great Northern Beans
  • 4 tablespoons Adam’s Reserve Garam Masala
  • 1/2 cup Peanut Butter

Chop Onion and Sweet Potato

Place 6 tablespoons Extra Virgin Olive Oil in Dutch oven or heavy pot over medium high heat, saute Onion and Sweet Potato along with Garam Masala for 8 minutes

Add Arrabbiata Sauce, Vegetable Broth and Beans, simmer for 25 minutes

Stir in Peanut Butter and mix well to incorporate

Serve with Flat Bread that has been heated on the griddle with Olive Oil

  • 1 jar Better Than Good Texas Moppin’ Sauce
  • 2 pounds Shrimp, peeled and deveined
  • 1 – 20 ounce container chopped Mango, cut into 3/4 inch chunks
  • 2 – 7 ounce containers Diced Bell Pepper – 3 color
  • 1 tablespoon Adams Reserve Table Grind Black Pepper
  • Central Market Organics Gluten Free Long Grain White Rice
  • Central Market Organics Vegetable Broth

Cook Rice according to package directions, using Vegetable Broth rather than water and Olive Oil instead of butter

Season Shrimp with Black Pepper and set aside

Heat 4 tablespoons Olive Oil in heavy skillet over medium high heat, saute Bell Peppers for 3 minutes

Add Shrimp and cook until pink

Add Mango and mix to incorporate

Add Moppin’ Sauce and heat through, mixing to incorporate.

Serve over Rice

  • 1 jar Holy Posole
  • 1 jar That Green Sauce
  • 1/2 – 1 container Central Market Organics Vegetable Broth
  • 1/2 pound or more Fresh Shrimp, peeled and deveined
  • 1/2 pound or more Fresh Bay Scallops
  • Ottavio Olive Oil
  • Cilantro, Avocado and Lime for Garnish







Peel and de-vein Shrimp, removing tail, if desired.  Heat 4 tablespoons Olive Oil in a Dutch oven or large pot over medium heat, add Shrimp and Scallops and saute for 4 minutes.

Add Holy Posole and That Green Sauce, stir to incorporate

                              Add Vegetable Broth and bring to a simmer.  Simmer for 10 minutes.

Serve in large bowls, garnishing with Lime Wedges, Avocado Slices and Chopped Cilantro.

                             If you desire a less spicy Posole, leave out the “That Green Sauce”

  • 2 pounds Pork, cubed
  • 1 jar Texas on The Plate Pasilla de Oaxaca
  • 2 medium Zucchini, cut into chunks
  • 1 – 16 ounce bag Carrot Chips
  • 1 can Sweet ‘n Crisp Corn
  • Adam’s Reserve Southwest Ancho Sear ‘n Crust







Heat Olive Oil in Dutch oven or heavy pot over medium high heat; meanwhile, coat pork with olive oil and then season with Southwest Ancho Sear ‘n Crust.  Place in hot oil and sear all sides until browned.

Add Pasilla de Oaxaca, corn, zucchini and carrot chips, stir to incorporate.

Cover and simmer until meat is done and carrots are tender.  Add Central Market Organics Vegetable Broth if needed.

  • 1 jar Robert’s Reserve Spicy Moroccan Sauce
  • 1 pound Ground Sirloin
  • 7 ounces Pistachios, shelled and chopped
  • 1 cup Frozen Peas
  • 1 cup uncooked Long Grain Rice
  • 1 container Central Market Organics Vegetable Broth
  • 1 large onion, chopped
  • 3 – 4 sprigs Mint Leaves, chopped
  • Greek Yogurt, plain
  • Adam’s’ Reserve Dill Weed
  • 4 tablespoons Ottavio Olive Oil







Preheat oven to 375 degrees. Chop Onion and pistachio Nuts







Place in heavy skillet over medium heat with olive oil, cook until onion is translucent







Add Ground Sirloin and cook until no longer pink.







Add Robert’s Reserve Spicy Moroccan Sauce and Rice







Stir to incorporate and then add contents of Central Market Organics Vegetable Broth, reduce heat to medium, cover and cook for 20 minutes or until liquid is absorbed.









When liquid is absorbed, turn off heat, chop mint and incorporate into meat mixture.







Add peas and stir to incorporate.







Generously oil a small bowl with Olive Oil, Remove Spring Roll Wrappers from container and hold one at a time under running hot water until softened. Place in oiled bowl and spoon generous amount of meat mixture into middle.







Fold edges of wrapper around meat to form a package.







Place meat packages on foil lined baking sheet and place in hot oven, bake until lightly browned and heated through.







While meat pies are baking, mix generous amount of Dill Weed with plain Greek Yogurt.







Serve Moroccan Meat Pies with Oven Roasted Asparagus and generous helping of Yogurt Sauce.







To give credit where credit is due, I must tell you that this recipe was inspired by my friend Nina Baydoun in Lebanon from her most wonderful blog: Tabkhet el yom click on it to see the inspiration for these meat pies.

  • 1 cup rice
  • 2 cups Central Market Organics Vegetable Broth
  • 2 heaping tablespoons Adam’s Reserve Classic Poultry Seasoning
  • One Pinch Adam’s Reserve Lemon Peel
  1. Place all ingredients in Rice cooker, fluff with fork when done or cook rice according to package directions.