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Shrimp Salad
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,
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Moroccan Frittata
2 tablespoons vegetable oil 1 pound Yukon Gold potatoes, peeled, sliced 1/4 inch thick 8 large eggs 1/4 teaspoon salt 1/4 teaspoon ground black pepper 3 ounces thinly sliced Prosciutto, chopped 2/3 cup frozen peas, thawed 1 tablespoon chopped fresh chives Wild Thymes Moroccan Spicy Pepper Dipping Sauce to taste Preheat oven to 375°F. Heat
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Raincoast Crisp Jerk Chicken
This is a super simple way to do an amazing chicken dish (If you prefer less spice, cut back on the cayenne and black pepper). 4 boneless/skinless chicken breasts- flatten slightly Lesley Stowe’s Raincoast Crisps Original 4 tbsp Dijon mustard ¼ tsp cayenne pepper ¼ tsp paprika 1/8 tsp black pepper ¼ tsp fresh thyme
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Garden Fresh Taco Salad
1 head Lettuce 2 Tomatoes 15 chopped Black Olives 1 small Onion 1 lb Ground Beef 1 package Taco Seasoning 1 cup Shredded Cheddar Cheese 1 cup Catalina Dressing ½ cup Garden Fresh Gourmet Salsa 16 oz bag Garden Fresh Salsa Tortilla Prep: Chop lettuce, tomatoes, onion; crunch chips into a bowl. Brown the ground
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Easy Meatloaf
2 lbs Ground Beef 1 cup Bread Crumbs 2 large Eggs Beaten ½ cup Ketchup 1 cup Garden Fresh Gourmet Medium Thick n’ Chunky Salsa 2 tbsp Brown Sugar Preheat oven at 400°. Mix all ingredients well. Place and form in 3” deep casserole dish. Bake for 45 – 55 minutes. Recipe from Garden Fresh
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Montgomery Inn’s Baked Beans
1/3 cup yellow onions, chopped 3 slices bacon, cut into 1 inch pieces 2 slices bacon, whole 1 cup Montgomery Inn Barbecue Sauce 1-28 ounce can of pork and beans 1/3 cup brown sugar 2/3 tsp dry English mustard Pre-heat the oven to 350 degrees F. Prepare a 2 quart baking dish with a non-stick
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