1-32 Oz Garlic Joy Fra Diavolo Sauce
1 lb of peeled shrimp
1 lb of Amo La Pasta squid ink pasta
Heat sauce, add shrimp & in 5 min serve over the pasta. Don’t forget the wine.
Yummmy
Shrimp Fra Diavolo over Squid ink pasta
Friday, April 29th, 2011Deviled EGGs with Garlic Chipotle
Friday, April 29th, 2011
JOY Deviled EGGS!
I made Deviled Eggs for Easter using the fabulous JOY’s Chipotle garlic Spread instead of mayo and they rocked the party!!!
Garnished with a speckle of cayenne and Small chopped celery!!!
JOY Deviled EGGS!
I made Deviled Eggs for Easter using the fabulous JOY’s Chipotle garlic Spread instead of mayo and they rocked the party!!!
Garnished with a speckle of cayenne and Small chopped celery!!!
PGA farmer’s market
Tuesday, April 26th, 2011
Join us, on Sunday May 1st for the last market this season, at the green market in Palm Beach Garden. Help us close the season with a big bang. And find out where to find us outside the market.
Mother’s Day Meal
Thursday, April 21st, 2011
Tangerine Chipotle Salmon
Friday, April 15th, 2011Ingredients:
4 each Salmon fillets, (8 ounce per guest)
½ tsp Sea salt
½ tsp Black pepper, freshly cracked
4 ounces Garlic Joy with Chipotle
6 ounces Mangrove Island Tangerine Vinaigrette
12 ounces Tropical Salsa (optional)
Method:
Preheat oven to 375○F. Check the fillets for bones. Place them in a baking dish. Smear each evenly with one ounce of the Chipotle Joy of Garlic. Then brush each fillet with 1 ½ ounce of the Mangrove Island Tangerine Vinaigrette. Season with the sea salt and freshly ground pepper. Place in the oven for 20 minutes or until done. Serve with the Green Turtle Tropical Salsa.
Serves 4 Can substitute: Arctic char, swordfish, or jumbo shrimp.