Caprese Tossed Salad

Caprese Tossed Salad

by | Jul 17, 2014 | Recipes

Caprese Tossed Salad

Prep time:  
Total time:  
 
Serves: 6
 
Here’s a budget stretching recipe from Redpack (only $1.28 per serving) that’s also low fat and vegetarian. Caprese Tossed Salad
Ingredients
  • 1 (28 OUNCE) CAN REDPACK® DICED TOMATOES IN JUICE, DRAINED
  • 1 POUND FRESH MOZZARELLA CHEESE, CUT INTO ½ INCH CUBES
  • 4 CUPS FRESH SPINACH, PACK LEAVES AND COARSELY CHOP
  • 1½ TEASPOONS KOSHER SALT
  • ½ RED ONION, SLICED THIN
  • ½ CUP CHOPPED FRESH BASIL
  • ½ CUP BALSAMIC VINAIGRETTE
 
Instructions
  1. IN A LARGE SERVING BOWL, TOSS TOGETHER REDPACK® DICED TOMATOES IN JUICE, CHEESE, SPINACH AND SALT.
  2. IN A SMALL BOWL, WHISK TOGETHER OIL AND VINEGAR. POUR OVER SALAD AND TOSS WELL. SPRINKLE THE OREGANO OVER THE TOP AND TOSS AGAIN.


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Black & White Tomato Bean Dip

Black & White Tomato Bean Dip

by | Jul 17, 2014 | Recipes

Black & White Tomato Bean Dip

This a tasty and great new idea on bean dip from Pacific Coast Producers and Liz’s Cooking Blog
Ingredients
  • 1 CAN BLACK BEANS
  • 1 CAN WHITE BEANS
  • 1 CUP FROZEN CORN KERNELS
  • 7 OZ. HOT SALSA
  • 2 CUPS SHREDDED CO-JACK CHEESE
  • 1 CUP CHOPPED TOMATOES
  • GARLIC SALT TO TASTE
  • CILANTRO TO GARNISH
 
Instructions
  1. PREHEAT THE OVEN TO 350°.
  2. RINSE AND DRAIN BOTH CANS OF BEANS.
  3. SQUEEZE THE LIQUID OUT OF TOMATOES BEFORE CHOPPING SO THE DIP DOESN’T TURN RUNNY. PUT ALL INGREDIENTS EXCEPT CILANTRO IN A BOWL AND MIX TOGETHER.
  4. GREASE A SHALLOW BAKING DISH BEFORE SPOONING IN THE BEAN MIXTURE.
  5. SPRINKLE A LITTLE CHEESE ON TOP.
  6. BAKE FOR 20 MINUTES UNTIL THE CHEESE IS MELTED AND THE DIP IS HEATED THROUGH. REMOVE FROM THE OVEN AND TOP WITH CILANTRO.
  7. SERVE WITH TORTILLA CHIPS.
 
 
 
 
 
 
 
 
 
 
 
 
 


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Sausage Marinara with Zucchini & Olives

Sausage Marinara with Zucchini & Olives

by | Jul 16, 2014 | Recipes

Sausage Marinara with Zucchini & Olives

Prep time:  
Cook time:  
Total time:  
 
Serves: 6
 
As a simple, sausage-centric marinara recipe, this dish from Red Gold uses fresh peppers and herbs to add a bit of spice. Sausage Marinara with Zucchini and Olives
Ingredients
  • 4 ITALIAN SAUSAGE LINKS, SLICED
  • 3 GARLIC CLOVES, MINCED
  • 1 TABLESPOON TUTTOROSSO® TOMATO PASTE
  • 1 (35 OUNCE) CAN TUTTOROSSO® PEELED PLUM ITALIAN STYLE TOMATOES WITH NATURAL BASIL FLAVOR
  • ¼ TEASPOON SUGAR
  • 2 MEDIUM ZUCCHINI, SLICED
  • ¼ CUP SLICED BLACK OLIVES
  • 1 MEDIUM YELLOW BELL PEPPER, COARSELY CHOPPED
  • ¼ CUP GRATED PARMESAN CHEESE
  • PENNE PASTA
 
Instructions
  1. HEAT A LARGE NONSTICK SKILLET OVER MEDIUM HEAT. ADD SAUSAGE AND COOK FOR 3 TO 5 MINUTES, BROWNING ON ALL SIDES; DRAIN.
  2. STIR IN REMAINING INGREDIENTS EXCEPT CHEESE AND PASTA. REDUCE HEAT TO MEDIUM LOW AND COVER. COOK 10 TO 15 MINUTES, STIRRING OCCASIONALLY, UNTIL SAUSAGE IS NO LONGER PINK.
  3. SPRINKLE WITH CHEESE; COVER AND COOK UNTIL CHEESE IS MELTED. SERVE OVER PENNE PASTA.
 
 
 
 
 
 
 
 
 


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Asian Tomato & Vegetable Rice Bowl

Asian Tomato & Vegetable Rice Bowl

by | Jul 1, 2014 | Recipes

Asian Tomato & Vegetable Rice Bowl

Prep time:  
Cook time:  
Total time:  
 
Serves: 8
 
A tasty vegetarian salad with an Asian flair from Red Gold. RedGold.com
Ingredients
  • 1 QUART VEGETABLE BROTH
  • 7 OUNCES RICE STICK NOODLES, SOAKED IN WARM (NOT HOT) WATER UNTIL SOFT, THEN DRAIN
  • 2 TABLESPOONS VEGETABLE OIL
  • 1 EGG
  • 2 CUP SLICED CARROTS
  • 2 CUPS PORTOBELLO MUSHROOM CAPS, CUT INTO QUARTERS
  • 3 CUPS SHREDDED CABBAGE
  • SALT AND BLACK PEPPER TO TASTE
  • 1 (14.5 OUNCE) CAN RED GOLD® PETITE DICED TOMATOES W/LIME JUICE & CILANTRO, DRAINED
  • 2 TABLESPOONS SOY SAUCE
  • 2 TEASPOONS RICE VINEGAR
  • 1 TEASPOON SUGAR
  • ½ TEASPOON ASIAN FISH SAUCE
 
Instructions
  1. HEAT THE VEGETABLE BROTH UNTIL HOT IN A TWO QUART STOCK POT. ADD THE RICE NOODLES. SOAK UNTIL SOFT BUT STILL FIRM. DRAIN THE NOODLES INTO A COLANDER RESERVING THE LIQUID.
  2. WIPE OUT THE POT, PLACE ON MEDIUM HEAT AND ADD ONE THIRD OF THE OIL. SCRAMBLE THE EGG IN A SMALL BOWL AND WHEN THE OIL IS HOT, ADD THE EGG. COOK LIGHTLY UNTIL FIRM AND TURN OVER. REMOVE ONTO CUTTING BOARD AND CUT INTO THIN STRIPS.
  3. WIPE OUT THE POT AGAIN AND PLACE IT ON MEDIUM HEAT. ADD THE REST OF THE OIL AND WHEN HOT TOSS IN THE CARROTS AND COOK, STIRRING FOR TWO MINUTES. ADD THE MUSHROOMS AND CONTINUE TO COOK 3 TO 4 MINUTES. ADD THE CABBAGE AND RED GOLD® PETITE DICED TOMATOES WITH LIME JUICE & CILANTRO AND COOK ANOTHER 3 TO 4 MINUTES. SEASON WITH SALT AND BLACK PEPPER.
  4. RETURN THE RESERVED NOODLE LIQUID, SOY SAUCE, RICE VINEGAR, SUGAR AND FISH SAUCE. BRING TO A BOIL.
  5. PLACE EQUAL PORTIONS OF RICE NOODLES IN FOUR BOWLS. DISTRIBUTE THE VEGETABLES AND BROTH. TOP WITH EGG STRIPS.


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Grilled Sliced Potatoes with Tomato Aioli

Grilled Sliced Potatoes with Tomato Aioli

by | Jul 1, 2014 | Recipes

Grilled Sliced Potatoes with Tomato Aioli

Prep time:  
Cook time:  
Total time:  
 
Serves: 6
 
Whether an appetizer or side dish, this Red Gold recipe makes for a tasty summertime treat. RedGold.com
Ingredients
  • 5 LARGE RED POTATOES, SCRUBBED
  • 1 (14.5 OUNCE) CAN RED GOLD® PETITE DICED TOMATOES WITH CHIPOTLE, DRAINED VERY WELL OR 2 (10 OUNCE) CANS RED GOLD® DICED TOMATOES WITH CHIPOTLE, DRAINED VERY WELL
  • 1 CUP MAYONNAISE
  • 3 GARLIC CLOVES, CHOPPED
  • 2 TEASPOONS PAPRIKA
  • SALT AND BLACK PEPPER TO TASTE
  • ¼ CUP EXTRA VIRGIN OLIVE OIL
  • 2 QUART CHOPPED FRESH PARSLEY
 
Instructions
  1. PLACE THE POTATOES IN A LARGE POT OF COLD WATER, ADD 2 TABLESPOONS OF SALT AND COOK UNTIL POTATOES ARE TENDER, ABOUT 12 TO 15 MINUTES. DRAIN, LET COOL AND CUT EACH POTATO INTO ¾ INCH THICK SLICES.
  2. HEAT GRILL TO HIGH.
  3. FOR THE TOMATO/CHIPOTLE AIOLI: PLACE RED GOLD® PETITE DICED TOMATOES WITH CHIPOTLE, MAYONNAISE, GARLIC AND PAPRIKA IN A BLENDER OR FOOD PROCESSOR. PROCESS MIXTURE UNTIL SMOOTH, SEASON WITH SALT AND BLACK PEPPER. CAN BE MADE 1 DAY IN ADVANCE AND REFRIGERATED.
  4. BRUSH POTATO SLICES ON BOTH SIDES WITH SOME OF THE OIL AND SEASON WITH SALT AND BLACK PEPPER. PLACE THE POTATOES ON THE GRILL, CLOSE THE COVER AND GRILL UNTIL LIGHTLY GOLDEN BROWN AND COOKED THROUGH. ABOUT 2 MINUTES PER SIDE. TRANSFER POTATOES TO PLATTER AND GARNISH WITH PARSLEY. SERVE THE TOMATO AIOLI DRIZZLED OVER THE POTATOES OR ON THE SIDE.
 
 
 
 
 
 
 
 
 
 
 
 
 


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