Recipes

Pasta with sauce and hot sliced peppers

• 1. Cook the pasta according to the package directions until just al dente and drain.
• 2. In a large bowl, add tomato sauce or white sauce or any other type of dressing.
• 3. Add grated parmesan cheese and ground pepper to taste.
• 4. Add Hot sliced peppers as a condiment and serve.

Pasta with Pickled Vegetables

• 1. Cook the pasta according to the package directions until just al dente and drain.
• 2. In a large bowl, add tomato sauce or white sauce or any other type of dressing.
• 3. Add grated parmesan cheese and ground pepper to taste.
• 4. Add Hot sliced peppers as a condiment and serve.

Pasta with Sausage, rapini, Sundried Tomatoes Julienne

• 1. Cook the pasta according to the package directions until just al dente and drain.
• 2. In a large skillet, slice sausages in small pieces and cook until done.
• 3. Steam the vegetable rapini and once done chop in small pieces.
• 4. In a large bowl, add sausages, sliced rapini, 250ml sundried tomatoes julienne, add 1 tbsp basil pesto and 1 tbsp sundried tomato pesto.
• 5. Stir in olive oil and mix.
• 6. Add grated parmesan cheese and ground pepper to taste.

Toasted sliced baguette with slices of cured Salami and Hot Pickled Eggplants

• 1. Slice baguette in thin layers and toast in oven both sides.
• 2. Slice thin cured salami or any other cured meats and add on toasted baguette.
• 3. Add hot pickled eggplants on salami.
• 4. Serve as an appetizer.

Arugula with Sundried Tomatoes Julienne and Roasted Pine nuts

• 1. In a large salad bowl add 1 pack of washed Arugula.
• 2. In a separate small bowl whisk the next 3 ingredients and add to salad.
• 3. 3 tbsp olive oil, 3 tbsp balsamic vinegar, ½ tbsp maple syrup
• 4. In a small skillet add ¼ cup of pine nuts and roast until golden brown and add to salad.
• 5. Add Sundried tomatoes Julienne to salad.
• 6. Chopped Pineapple (optional).
• 7. Salt and Pepper to taste, Toss and serve.

Sausage with Hot Pickled Eggplants

• 1. Slice Panini bun in half lengthwise.
• 2. Place cooked sausage in bun.
• 3. Add hot pickled eggplants.
• 4. Place in serving dish and serve.

Assorted Cold cuts with any pickled vegetables

• 1. Slice Panini bun in half lengthwise.
• 2. Place assorted cold cuts in bun.
• 3. Add pickled vegetables or eggplants.
• 4. Place in serving dish and serve.

Hotdog or Hamburger with Pickled Vegetables/Pickled Eggplants/Hot Sliced Peppers

• 1. Add Pickled Eggplants on hot dog or hamburger as a condiment.
• 2. Add Hot sliced peppers on hot dog or hamburger as a condiment.
• 3. Chop Pickled Vegetables and spread on hot dog or hamburger as a condiment.
• 4. Place in serving dish and serve.

Roasted products served with entrees and antipasto dishes

All Roasted products can be served with entrees and antipasto dishes because they are the ultimate condiments added to foods. They are served next to foods such as meats or in antipasto dishes. They add particular flavours and compliment the dish with great presentation. Also, adds an exciting new dimension to re-heated leftovers. Discover and spice up your own fun and flavourful uses and enjoy.

Quinoa Salad with Pickled Mushrooms/Hot Sliced Peppers/Pickled Vegetables

• 1. Cook the Quinoa according to the package directions.
• 2. In a large salad bowl add Quinoa.
• 3. Add Pickled mushrooms or Hot sliced Peppers or Pickled Vegetables.
• 4. Toss and serve.
• 5. Served by itself or can be served as a condiment next to meats.

Rice Salad with Pickled Vegetables

• 1. Cook the rice according to the package directions.
• 2. In a large bowl add cooked rice and add pickled vegetables with oil.
• 3. Add salt and pepper to taste.
• 4. Toss and serve.

Polenta (corn meal) with Roasted Vegetables

• 1. Cook the polenta according to the package directions or
• 2. In a large pot add 3 cups of water for 1 cup of polenta which serves for 4.
• 3. Add 1 tsp of salt and 2 tbsp of olive oil.
• 4. Stir and cook on medium heat for 20 minutes until it comes to a boil.
• 5. Remove from heat and place in a pan or tray.
• 6. Mix and cook in oven at 350 C for 40 minutes.
• 7. Remove from oven and cool for 5 minutes.
• 8. Slice and serve.

Omelette with Roasted Zucchini and Roasted Eggplants

• 1. In a bowl, beat 6 eggs and grated parmesan cheese.
• 2. Cook over medium heat in a large non-stick skillet.
• 3. Add Roasted Zucchini and Roasted Eggplants with some of its oil.
• 4. Add pepper to taste and cook until ready to flip.
• 5. Once both sides are cooked remove from skillet onto a serving dish.