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.

Oven Roasted Princesse™ Potatoes

Oven Roasted Princesse™ Potatoes

Ingredients:

1 1/2 -pound package Princesse™ La Ratte Potatoes, scrubbed
2 tablespoons olive oil
1/2 teaspoon Kosher or coarse salt
1/8 teaspoon pepper
Add as desired: 1 clove Frieda’s Elephant Garlic, minced; 1/2 tsp. any of Frieda’s Dried Herbs (Basil, Oregano, Rosemary, Marjoram, Chives, Chervil, Sage)

Steps:

Preheat oven to 375° F. Pierce potatoes several times with a fork. In a large bowl whisk together oil, salt and pepper, and desired ingredients. Add potatoes and toss to coat well with the mixture. Place potatoes on a foil-lined shallow roasting pan. Drizzle any remaining olive oil mixture over potatoes. Bake for about 20 minutes for small to medium-size potatoes; or for 20 – 25 minutes for large-size potatoes, until fork-tender. Serve hot.

Garlic Shrimp and Mushroom Filling

Garlic Shrimp and Mushroom Filling

Ingredients:

1 .5-ounce package Frieda’s Dried Shiitake Mushrooms, rehydrated according to package directions, and chopped
1 cup cooked shrimp, finely chopped
1/2 cup chopped fresh brown mushrooms
1 green onion, minced
1 clove Frieda’s Fresh Elephant Garlic, or 2 cloves regular garlic, minced
1 tablespoon vegetable oil
Won Ton Wrappers

Steps:

In a medium bowl toss together Shiitake mushrooms, shrimp, brown mushrooms, onion, garlic, and oil until well combined. Use mixture to fill wontons according to basic directions, using 1 teaspoon filling per wrapper. Deep fry Won Tons according to package directions.