Wednesday, June 26, 2013

Smoked Salmon Pasta with Capers

Typically Smoked Salmon Pastas are served with a cream sauce, but this dairy-free version is full of flavor and lower in fat. Feel free to substitute regular penne with gluten free pasta for those of you who are gluten sensitive!
Prep Time: 10 minutes     Cook Time: 15 minutes     Serves: 4-6

Smoked Salmon Pasta with Capers
  • 1 lb penne pasta
  • 8 oz smoke salmon, chopped
  • 1 cup spinach (frozen then thawed)
  • 15 cherry tomatoes cut in halves
  • 1/2 lemon
  • 1/4 cup chopped basil
  • 2 tbsp STAR Garlic Olive Oil
  • Salt and Pepper
  • 2 tbsp STAR Non Pareil Capers
  1. Cook the pasta according to directions. While pasta is cooking heat STAR Garlic Olive Oil in a skillet.
  2. Sautee tomatoes in the skillet for about 3 minutes and then add the salmon, spinach, and STAR Non Pareil Capers. Heat for 2 minutes more. 
  3. Drain pasta and put it in a bowl, then add the ingredients from the skillet to the bowl and toss to combine.
  4. Sprinkle the basil and squeeze lemon juice on top.
  5. Enjoy!

Tuesday, June 25, 2013

Cantaloupe Bruschetta with Modena Balsamic Glaze

This dish is great as a light dinner or appetizer and is perfect for a hot summer day.

Cantaloupe Bruschetta with Modena Balsamic Glaze
Modena Creamy Balsamic Glaze
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  1. In a large bowl, combine cantaloupe, mozzarella and basil. Gently toss to combine. Set aside. Turn on oven broiler and place rack nearest to the element. Lay sliced baguette onto a baking sheet and drizzle or brush with garlic olive oil. Place bread into broiler to toast. Remove once golden brown and allow to cool.
  2. In skillet over medium high heat, fry the thinly sliced prosciutto ribbons until they are crispy. Remove from skillet and drain on a paper towel. Set aside.
  3. To assemble, top each slice of baguette with a generous portion of cantaloupe/mozzarella mixture. Top with fried prosciutto and then drizzle STAR Modena Balsamic Glaze over the top. Serve and devour.
*Note: Because cantaloupe is so juicy, do not place on baguette slices until you are ready to serve to ensure the bread stays crispy.  Serves 6.
Recipe developed by Megan Pence-Keno of for Star Fine Foods
Tuesday, June 18, 2013

Marinated Asparagus and Potato Salad

An easy and elegant lunch or light dinner. A delicious way to serve fresh, in-season asparagus.
Makes two generous servings.
Marinated Asparagus and Potato Salad

1 bunch fresh asparagus (about 20 stalks)
6 to 8 small red skin potatoes
2 tbsp Star White Wine Vinegar 
1 tsp Dijon mustard
½ tsp honey
½ tbsp chopped fresh tarragon
½ cup Star Extra Virgin Olive Oil 
salt and pepper to taste
4 peeled hard-boiled eggs

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Wash asparagus and snap off tough ends. Cut on the diagonal into 1” long pieces. Scrub potatoes and cut into small cubes. Bring a medium size pot of salted water to a boil. Add asparagus and potatoes and cook until potatoes are fork tender, about 10 minutes.

Meanwhile, make the dressing: In large bowl, whisk together the Star White Wine Vinegar, Dijon Mustard, honey, tarragon, and salt and pepper. Drizzle in the Star Extra Virgin Olive Oil while continuing to whisk.

When the vegetables are tender, drain and add to dressing immediately. Toss well and allow to marinate for about 5 or 10 minutes. Grate or finely chop 2 of the hard-boiled eggs and add to salad, toss to incorporate. Divide among 2 plates or shallow bowls and garnish with remaining eggs, quartered.

Finish with freshly grated black pepper. Server warm or at room temperature.
Tuesday, June 11, 2013

Greek Vegetable Salad with Homemade Greek Vinaigrette

Try a new take on a summer salad favorite!
Greek Vegetable Salad with Homemade Greek Vinaigrette
Time: 30 minutes
Yield: 4 servings (main dish); 10 servings (side dish)

For the Greek vinaigrette:

1/3 cup STAR® California Extra Virgin Olive Oil
1/4 cup STAR® Red Wine Vinegar
1 clove garlic, minced
1 Tbs. sugar
1 Tbs. fresh oregano, chopped
1/2 tsp. ground mustard
1/4 tsp. salt
1/4 tsp. black pepper

For the vegetables:
1 1/2 pounds broccoli florets cut into bite-sized pieces
1/2 pound asparagus, trimmed and cut into bite-sized pieces
1 red bell pepper, cut into small pieces
1 jar (14.75 oz.) Cara Mia® Marinated Artichoke Hearts, drained & roughly chopped
1 can (5.75 oz.) black olives, halved
6 oz. grape tomatoes
4 oz. feta cheese crumbles
1/4 cup toasted pine nuts

To make the vinaigrette:
Combine all dressing ingredients in a dressing cruet or jar with a lid and mix well.  Adjust salt, pepper and sugar to taste.
To prepare the veggies:
Bring about 3 cups of water to a simmer in a shallow pan.  Add the broccoli and asparagus and cook for 60-90 seconds, just until crisp-tender.  Drain and move to an ice bath to stop the cooking.  After about 5 minutes, drain from the ice bath and transfer to a large bowl.  Stir in the bell pepper, artichoke hearts, olives, and tomatoes.  Stir well until the vegetables are evenly distributed.  Add in the feta cheese and stir well.
Pour about half of the dressing on and stir well, to distribute the dressing, repeat.  Cover the salad and refrigerate for at least 30 minutes.  Stir in the pine nuts just before serving.

Recipe developed by Bake Your Day
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