My all time favorite
Ingredients for two persons:
2 package of gnocchi,
2-3 tbsp. SUNSHINE FARM Pesto,
Freshly ground parmesan
Heat water in a large pot to a boil, add gnocchi, reduce heat. Fresh gnocchi are best but dried ones from the store work
as well, they need only 3 minutes more cooking time until gnocchi float to the top
and are done soft but not mushy.
Drain, add pesto to pasta, mix
well. Serve and sprinkle with parmesan as much as you like. For me, the more the
Check out the comment, Maggie Baker was so kind to include her Gnocchi- from-scratch recipe. It is worth making them from scratch!
1 side of salmon or 2 large pieces of salmon, skin on,
2 tbsp SUNSHINE FARM Pesto
Wash Salmon and place on a well soaked cedar plank or slightly greased baking sheet with skin down. Spread pesto evenly over salmon using the excess basil oil from the jar as well; press pesto lightly into the salmon with the back of your spoon.
Bake salmon at 350 degrees F
for 15-20 or until done and flaky so you can separate it easily with a fork.
Serving idea: grilled tomatoes, zucchini and/or eggplant and basmati rice.
A sure winner at the dinner table.
2 pounds of fresh scallops
1 small jar Chili Lime Hotsauce
1 tbsp olive oil and 1 tbsp butter to prevent the oil from burning
I red pepper cut in stripes
½ bunch green onions cut in ¼ inch pieces
In a non-stick frying pan add oil, butter and hotsauce and liquefy over medium heat. Add scallops and cook at medium-high heat until done. If desired, add pepper and onion 2 minutes before scallops are done, glaze with sauce evenly.
Courtesy of Ellen Burge
Quick and easy appetizer that will make an impression
4 to 8 flour tortillas, white or whole wheat
½ or 1 entire brick of plain cream cheese, room temperature
SUNSHINE FARM Chili Lime Hotsauce
Mix together cream cheese and 2-3 tbsp hotsauce until smooth; should the sauce be too stiff, place the jar in a microwave for 10-15 seconds, lid off.
Spread onto a tortilla, not to think, roll tortilla tightly, roll each tortilla individually into plastic wrap, chill for 2 hours.
Cut tortillas with very sharp knife in and angle and place on a serving platter