Citrus Shrimp with garlic
April 23, 2010
Great recipe for summer. Very quick and easy. You can serve this dish with a fresh green summer salad.
You will need:
1- 8 ounce package linguine
3/4 cup Montebello Kitchens Citronette Dressing
3 garlic cloves, minced
1/2 lb uncooked jumbo shrimp, peeled, and deveined
1/4 cup shredded Parmesan cheese
fresh Italian parsley
salt and pepper to taste
grated lemon or orange peel for garnish
Preparation:
- Cook linguine according to package directions.
- Pour Montebello Kitchens Citronette dressing into a large skillet over medium heat.Bring to a quick boil.
- Reduce heat, and stir in shrimp.
- Simmer shrimp until pink (about 3 minutes). Turn off heat.
- Drain linguine, and mix with shrimp mixture.
- Salt and pepper to taste.
- Top with Parmesan cheese.
- Garnish with parsley and orange peel.
Fig Balsamic Lentil Salad
April 21, 2010
Easy to make and healthful. An excellent salad for picnics or as a side for lunch or dinner.
You will need:
1 cup red lentils
1/3 cup Montebello Kitchens Fig Agave Balsamic Dressing
2 cloves garlic, minced
1/2 cup chopped red bell pepper
1/2 cup chopped yellow bell pepper
3/4 cup thinly sliced green onions
1/2 cup halved cherry tomatoes
3/4 cup diced cucumber
1/2 cup chopped fresh basil leaves
1/2 cup crumbled feta cheese
1/2 teaspoon Herbs de Provence
Salt and pepper to taste
Preparation:
1. Sort, rinse and drain lentils.
2. In a 2 quart pan, bring about 1 quart water to a boil over high heat. Add lentils and simmer about 5 to 10 minutes (tender to bite but not soft) Drain.
3. Pour Montebello Kitchens Fig Agave Balsamic Dressing over lentils and gently mix. Let stand until cool.
4. Add bell peppers, onions, tomatoes, cucumber, herbs de Provence, basil, and feta cheese. Mix gently with lentils. Place into a serving bowl. Add salt and pepper to taste.
Grilled Baby Lamb Chops with Lavender Horseradish Glaze
April 1, 2010
This dish works great as an appetizer or served as the main course. I serve this one frequently when we have guests over. If serving as a main course allow 3 lamb chops per guest.
You will need:
6 baby lamb chops (frenched)
Olive oil
Salt and freshly ground pepper to taste
2 tablespoons finely chopped fresh mint For garnish
For the Glaze you will need
1/4 cup Montebello Kitchens Lavender Dressing and Marinade
1 tablespoon prepared horseradish, drained (more or less to taste)
Whisk ingredients together.
To Prepare
Preheat grill to high. Brush lamb chops with olive oil and season with salt and pepper. Grill for 2 to 3 minutes on both sides for medium-rare doneness. Remove from grill and brush with the glaze. Garnish with fresh chopped mint.
