An appetizer idea: Liquify Chili Lime by placing a 125ml jar, lid off, in the microwave and heat for 15 to 20 seconds. Pour Chili Lime over a cheese ball, e.g. garden vegetable available at Sobeys Deli, and serve on a appetizer tray with crackers and a cheese knife. Your guests will enjoy your creative idea.
Love it when my customers share their ideas with me. Here is an interesting one: Liquify Chili Lime in the microwave for 15 to 20 seconds and pour it over your popcorn. Sure, you fingers will get all sticky, that's why they call this finger-licking good.
Mix 1 tbsp. Chili Lime Hotsauce with 2 tbsp. mayonnaise or Miracle Whip and combine to a smooth dip. Should the hotsauce be too stiff for mixing, place jar with lid off in the microwave for 20 seconds to liquify. Dip your sweet potato or turnip fries in it, it is purely addictive.....
SUNSHINE FARM makes delicious berry sauces in the following flavours: Royal Berry Sauce--a mix of Wild Blueberries, Wild Blackberries, Strawberries, Raspberries and Red Currants--all berries grown on our farm. Wild Blueberry, Wild Blackberry, Raspberry. These sauces are much lower in sugar than jam and only contain about 30% sugar compared to a jam of the same flavour. There are NO other additives included. Use the sauce over waffles, pancakes, ice cream, in yoghurt, on cottage cheese or include them in your smoothie. If you like things more savory, try them on backed brie---Royal Berry Blend was the winner there--cook your chicken in Raspberry Sauce or use them as a side for any roast.
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 better. 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.
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.
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 .
extra virgin olive oil 1 onion, finely chopped, 1 c Arborio rice or long-grain white rice, Arborio will make a risotto salad that is slightly stickier
2 c boiling water, 6 sun-dried tomatoes cut in small pieces, ½ red onion, thinly sliced, 3 tbsp lemon juice, 2-3 tbsp SUNSHINE FARM Pesto
Heat 1 tbsp olive oil in a saucepan and add onion, cook until tender. Add rice and stir to coat with oil for about 2 min. Add boiling water, cover and simmer at low heat for 20 min until rice is tender and water absorbed. Cool rice for about 5 min.
In a large bowl, combine sun-dried tomatoes, red onion, lemon juice and 2 tbsp of olive oil. Fork in the rice, add the pesto and mix ingredients thoroughly. Cover bowl and let cool to room temperature.
To serve, decorate with basil leaves and grated Parmesan. Serve at room temperature not chilled.