Recipes

  • Grilled Lamb Medallions with Greek Feta Dressing

    July 13 2017 in Post Categories: RecipesMeat

    Tender lamb loins marinated in Renée’s Greek Feta Dressing, grilled and served on a bed of mixed greens and Kalamata olives. ¾ cup Renée’s Gourmet Greek Feta Cheese Dressing & Dip 8 (85g each) Lamb noisettes (medallions) ½ tsp salt & pepper ½ cup Kalama Olives 4 cups mixed Greens 1 cup cucumber, sliced Marinate

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  • Sockeye Salmon

    July 10 2017 in Post Categories: RecipesFish & Shellfish

    2 sockeye salmon fillets 1 tablespoon butter 1 teaspoon minced garlic 1⁄2-1 teaspoon lemon pepper seasoning, to taste lemon wedge (optional) Melt butter in a large, non-stick skillet over Med/High heat. Add garlic to the pan and cook for 30 seconds while stirring. Season the salmon with the lemon pepper. I prefer a little less

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  • Spicy Thai Steamed Mussels

    July 04 2017 in Post Categories: Recipes

    Ingredients 4 lbs live mussels, 3 limes, 13.5 oz can unsweetened coconut milk, 1/3 cup dry white wine, 1.5 tablespoons Thai red curry paste, 1 tablespoon sugar, 1.5 tablespoons minced garlic, 2 cups fresh cilantro, 1 tablespoon Asian fish sauce Method Scrub mussels well and remove beards. Squeeze enough juice from limes to measure 1/3

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  • Grilled Fish Tacos

    July 04 2017 in Post Categories: Recipes

    Battered and fried fish tacos are delicious, but not particularly easy to make at home. Here, we treat the fish to a citrus marinade, grill it, and serve in soft corn tortillas with avocado and tangy cabbage slaw—healthy and delicious, combined. Don’t forget to make a batch of Guacamole and Tomatillo Salsa before you begin

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  • Texas Beef Chops

    June 16 2017 in Post Categories: Recipes

    Neanderthal, double cut, bone-in, big enough to serve two fully grown carnivores, behemoth steaks. Several notes on cooking these: firstly, given the fact that we only sell prime beef, you are doing yourself a great disservice if you are seasoning with anything but salt and pepper. Keep it simple — you want to taste what

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  • Bonfire Shrimps

    June 16 2017 in Post Categories: A Little Slice of EvanRecipesFish & Shellfish

    Ingredients Colossal size shrimps  (3-4 per person) 1 whole lemon, juiced and additonal for presentation olive oil (about ½ cup, depending on number of shrimps) hot sauce (optional) salt and pepper Method Combine juice of one lemon, olive oil, a splash of hot sauce (more if you like the heat), and salt and pepper to

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  • Swordfish Steaks with Lemon

    June 08 2017 in Post Categories: Recipes

    Ingredients: Swordfish Steaks, 1 tablespoon extra-virgin olive oil, 3/4 teaspoon coarsely ground pepper, 1 lemon halved and seeded Directions: Preheat grill to medium-high cooking heat. Brush swordfish with oil and sprinkle with salt and pepper. Squeeze half of a lemon over the steak and grill, turning once until swordfish is browned and almost opaque in

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  • Salmon Neptune Cooking Instructions

    May 11 2017 in Post Categories: Recipes

    Preheat oven to 375. Place Salmon Neptune on a non-stick baking sheet. Place in over, uncovered. Cook for 15-18 minutes. Remove from oven when cooked to desired doneness. Serve and enjoy!

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  • Pitcher Perfect Margaritas!

    May 05 2017 in Post Categories: Recipes

    For the margarita: 8 cups cold water 1 liter 100 percent agave tequila, chilled 2 (12-ounce) cans frozen limeade, thawed in the refrigerator 4 ounces frozen concentrated orange juice (1/2 cup), thawed 1/4 cup bottled lime juice To serve: Ice (optional) 4 medium limes, each cut into 6 wedges Simple Syrup Salt (optional) For the

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  • QueenBee’s Blooming Nachos!

    May 05 2017 in Post Categories: Recipes

    Karen discovered a wonderful Mexican Restaurant called La Morenita in Palo Alto, California over 10 years ago which serves these amazing nachos which looked like a blooming rose. She has been making them ever since. Ingredients: 1 bag of Neal Brother’s Round Tortilla Chips 1 can of refried beans 1/4 cup of Neal Brother’s Salsa 1/2

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Currently @ The Village Grocer