Ratoutille

Ratoutille

Ingredients:

2 tablespoons olive oil or cooking oil
2 small Frieda’s® Elephant Garlic Cloves, minced
1 medium onion, halved, thinly sliced, and separated into rings
1 medium eggplant, peeled and cut into 1-in. cubes 1 28-ounce can stewed tomatoes or whole peeled tomatoes, cut up (do not drain)
1 cup red or white wine
2 Frieda’s® Bay Leaves
2 tablespoons Frieda’s® Fresh Basil, chopped, or 2 teaspoons dried basil, crushed
2 tablespoons Frieda’s® Fresh Rosemary, chopped, or 2 teaspoons dried rosemary, crushed
1 tablespoon Frieda’s® Fresh Dill, chopped, or 1 teaspoon dried dill
½ teaspoon freshly ground black pepper
1 large green pepper, cut into thin strips 1 red pepper, cut into thin strips (optional) 2 medium zucchini, cut into 1-in thick slices
½ to 1 cup water or vegetable broth
Grated Parmesan cheese

Steps

Heat oil in a Dutch Oven or 3-quart saucepan. Sauté garlic and onion in oil until onion is tender but not brown. Add eggplant, undrained tomatoes, wine, bay leaves, basil, rosemary, dill, and pepper. Cover and bring to boiling; reduce heat and simmer, partially covered, for 30 minutes. Add pepper strips and zucchini pieces; add more water or broth if necessary to cover vegetables. Simmer, partially covered, for 15 to 20 minutes more until vegetables are tender. Discard bay leaves. Sprinkle generously with grated parmesan just before serving. Serve as a vegetable side dish with fish or poultry, or over omelets, poached meats or fish.

Mediterranean Coast Potato Salad

Mediterranean Coast Potato Salad

Ingredients:

1 1/2 -pounds Princesse La Ratte Potatoes, peeled if desired, and cut into 1-inch pieces
2 tablespoons olive or vegetable oil
1 teaspoon Frieda’s Dried Basil, crushed
1/2 teaspoon Frieda’s Dried Rosemary, crushed
1 clove Frieda’s Elephant Garlic, minced
Salt and pepper to taste
4 cups torn mixed lettuce
1 14 1/2 -ounce can artichoke hearts, drained and quartered
1/2 cup pitted calamata or Greek olives
1/2 cup sliced red onion
Bottled red wine vinaigrette dressing, as needed
4 – 5 ounces herbed goat cheese, thinly sliced

Steps

Preheat oven to 350° F. In a shallow roasting pan toss together the potatoes with the oil, herbs, garlic, salt and pepper. Bake, uncovered, for 20 – 25 minutes, stirring once. Remove potatoes from pan and cool slightly. For salad, in a large bowl toss together the potatoes, lettuce, artichokes, olives and onion with vinaigrette dressing. Spoon onto a large platter. Arrange slices of goat cheese over salad.

Habanero Bean Dip

Habanero Bean Dip

Ingredients:

1  11-ounce package Blackeyed Peas or black beans, cooked and drained
1/3 cup Frieda’s Marinated Dried Tomatoes, drained and chopped
1/3 cup red or green bell pepper, chopped
1/4 cup red onion, minced
1/2 to 1 clove Elephant Garlic, peeled and chopped
2 tablespoons fresh cilantro leaves, minced
1 Habanero Chile, seeded and finely chopped
Fresh cilantro, chopped tomato, red onion or sour cream for garnish

Steps:

In blender or food processor, place all ingredients. Cover and process until smooth. Garnish as desired. Serve with tortilla chips, jicama sticks, or other cut-up fresh vegetables.

Shrimp and Pineapple Scampi

Shrimp and Pineapple Scampi

Ingredients:

2 tablespoons olive or cooking oil
2 tablespoons butter
3 green onions, sliced
1 clove Frieda’s Elephant Garlic, peeled and minced, or
3 to 4 cloves regular garlic
1 3-ounce package Dried Pineapple Chunks
1 pound medium to large shrimp, peeled and deveined
1/4 cup dry white wine
2 tablespoons Frieda’s chopped Fresh Basil
1/4 teaspoon pepper
Fresh lemon wedges
Hot cooked rice

Steps:

In a large skillet, heat oil and butter together over medium-high heat. Saute onions, garlic and pineapple for 3 minutes, stirring constantly. Add shrimp, cooking and tossing until they turn pink and are no longer opaque, about 3 minutes. Add wine, basil, and pepper. Simmer 2 minutes more. Spoon over rice on serving platter. Squirt lemon over Scampi. Pass with lemon wedges.