Grilled Purple Asparagus with Camembert Sauce

Grilled Purple Asparagus with Camembert Sauce

Ingredients:

1 – 1½ pounds Frieda’s Purple Asparagus
Olive or vegetable oil
Salt and pepper to taste
4 ounces camembert or brie cheese
1 tablespoon butter
¼ cup dry white wine or chicken broth
1 tablespoon cornstarch
½ cup light cream or half ‘n half
1 tablespoon Frieda’s minced Fresh Chives

Steps:

Arrange the asparagus on an oiled grill rack or a broiler pan. Brush with olive oil. Season with salt and pepper. Grill or broil for 4 to 6 minutes or until soft and slightly charred, turning once. Transfer to a warm platter.

Remove the rind form the Camembert and cut into chunks. Cook the butter in a medium skillet until it begins to brown. Stir a mixture of the wine and cornstarch into the skillet. Bring to a boil. Reduce the heat to low and stir in the cream and chives. Cook for 2 minutes, stirring frequently. Stir in the cheese and cook until it melts. Serve the sauce over the asparagus.

Finnish Potato Salad

Finnish Potato Salad

Ingredients:

1 pound package Frieda’s Yellow Finnish Potatoes, cubed
2 zucchini, cut into bite-sized sticks
1 red or green bell pepper, seeded and cut into bite-sized strips
1 Cup sliced ripe olives
1 cup mayonnaise or salad dressing
1/3 cup plain yogurt
1 small clove garlic, minced
1 tablespoon fresh snipped Frieda’s Basil, or 1 teaspoon dried basil, crushed
1 tablespoon fresh snipped Frieda’s Chives, or teaspoon dried chives, crushed
Lettuce leaves

Steps:

Cook potatoes in boiling water for about 8 minutes or until just tender; drain. Rinse in cold water several times; drain again. Toss potatoes gently with zucchini, pepper pieces, and olives. In a small bowl combine the mayonnaise or salad dressing, yogurt, garlic, and herbs. Spoon over salad and toss gently to coat with dressing. Cover and chill until serving time. Serve on a lettuce-lined platter; garnish with fresh herbs or sliced olives.

Elephant Garlic Foccacia Bread

Elephant Garlic Foccacia Bread

Ingredients:

1 8-ounce can refrigerated pizza dough
3 tablespoons light olive oil or vegetable oil
2 cloves Frieda’s Elephant Garlic, peeled and sliced into very thin julienne sticks
2 tablespoons Frieda’s Fresh Chives, chopped
2 tablespoons Frieda’s chopped Fresh Basil
1 tablespoon Frieda’s chopped Fresh Sage

Steps:

Press pizza dough into a greased 13x9x2-inch-baking dish. In skillet heat 2 tablespoons of the oil. Sauté Garlic for 4 minutes over low heat, stirring frequently (do not allow garlic to burn). Stir in Chives, Basil and Sage. Brush bread dough with remaining 1 tablespoon oil. Spread garlic mixture generously over bread dough. Bake in preheated 425°F oven for 8 to 10 minutes, or until golden brown at edges. Cut into 16 squares and serve hot.

Wine and Shallot Sauce Dijon

Wine and Shallot Sauce Dijon

Ingredients:

1 tablespoon butter or margarine
1 3-ounce bag Frieda’s Shallots, peeled and thinly sliced
2 tablespoons cornstarch
2/3 cup dry red or white wine
1 10 1/2-ounce can beef or chicken broth
1 to 2 tablespoons Dijon mustard
1 tablespoon chopped Frieda’s Fresh Chives
1/4 teaspoon pepper

Steps:

In a medium saucepan melt butter or margarine. Sauté Shallots for 3 minutes over medium-high heat. Stir cornstarch into wine; add to pan with beef broth, mustard to taste, chives, and pepper. Cook and stir until mixture thickens. Simmer 3 minutes to reduce slightly. Taste for seasoning. Serve over burgers, steaks, fish, or barbecued chicken.