3/4 lb. shrimp, cooked, peeled and de-veined 1/2 cup celery, cut on a bias 1/2 cup yellow and red bell peppers, diced 6 tablespoons mayonnaise 2 tablespoons Wild Thymes Thai Chili Roasted Garlic Dipping Sauce Romaine lettuce Mix mayonnaise and dipping sauce in a bowl and set a side. In another bowl add the shrimp,
Read More3 cups cooked Rice Select’s Texmati Rice 2 cups cooked chicken breast, sliced 1/4 lb snow peas, sliced into strips 1 med. cucumber, cut into strips 1 med. red pepper, cut into strips 1/2 cup sliced green onion 2 tablespoons toasted sesame seeds Sesame Dressing Combine all ingredients, stir well. Serve at room temperature or
Read MoreThis recipe was inspired by a trip to beautiful Sydney, Australia. The gentle peppery notes of the extra virgin olive oil are a perfect contrast to the sweet honey roasted squash. Prosciutto di Parma tasted best with this combination but any prosciutto will do, just get it thinly sliced. In the fall, try using pumpkin
Read More3/4 lb Vegetable fusilli (pasta) 1 each, green, red & yellow pepper, finely diced 1 tomato, chopped 1/2 cup English cucumber, diced 1/4 red onion, diced 1/4 cup green onion, chopped 1/4 cup parsley for garnish Black olives for garnish 1 cup Renée’s Gourmet Original Greek Feta Cheese Dressing & Dip 8-10 cherry tomatoes for
Read MoreTiger Shrimp, Avocado and Red Pepper Salad served with Poppy Seed Dressing 1 cup Renée’s Gourmet Original Poppy Seed Dressing & Dip ½ lemon (Lemon juice) 2 avocados, in small chunks 1 package (26-29 count) cooked shrimp, peeled, de-veined & chopped (set aside 4 whole shrimp for garnish) 4 tbsp red pepper, finely diced Garnish
Read More2 tablespoons Wild Thymes Chili Ginger Honey Marinade 2 tablespoons lime juice (preferably fresh) ¼ teaspoon Wild Thymes Hawaiian Teriyaki Marinade ¼ teaspoon sesame oil 1/8 teaspoon freshly ground black pepper 1 ½ teaspoons olive oil ½ lb. Portobello mushrooms, diced into bite-sized pieces 6 cups Mesclun salad greens 1/3 cup scallions, chopped 1 tablespoon
Read More4 boneless chicken breasts, cubed 3 diced tomatoes (preferably tomatoes-on-the-vine) 12 oz bag of penne pasta 1 tbsp olive oil 1/2 – 1 cup of Newman’s Own Balsamic or Lighten Up Balsamic Dressing 1/2 cup Parmesan, grated 1/2 cup pine nuts, toasted Prepare pasta according to package. Dice tomatoes and put aside. Cook cubed chicken
Read More½ cup Renée’s Gourmet Sweet Onion Vinaigrette 2 cups broccoli florets, washed 3 large oranges cut, peeled and segmented 1 cup sweet onion (Vidalia or Maui), diced ¼ cup fresh basil, sliced 2 large tomatoes, coarsely chopped 1 red pepper, julienned Steam broccoli until crisp-tender, approx. 3 min; place in large bowl. Add Vinaigrette and
Read More3 large navel oranges, peeled and segmented 1 red onion, thinly sliced 1 clove garlic, minced 1/3 cup cured black olives (75 ml) ¼ cup chopped fresh mint (60 ml) ¼ cup Pure by Christine Cushing Extra Virgin Olive Oil (60 ml) 1 tbsp sherry vinegar (15 ml) Freshly cracked black pepper to taste Combine
Read More¼ cup Renée’s Gourmet Balsamic Vinaigrette ½ cup red potatoes, diced, with skin ¼ cup eggplant wedges 1 cup baby greens or spinach 3 tbsp Goat cheese, crumbled 8 yellow grape tomatoes, halved 16 red seedless grapes, halved ¼ cup red peppers, diced ¼ cup red onion, sliced 1 tbsp olive oil 1 tsp fresh
Read MoreFor more information, please contact Karen or Linda at The Village Grocer
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