What you will need

• 8 ounces uncooked soba (buckwheat) noodles
• 1 tablespoon vegetable oil
• 1 pound uncooked large shrimp, peeled and deveined
• 2 cloves garlic, finely chopped
• 1/2 cup baby-cut carrots, cut lengthwise in half
• 3 ounces snow peas
• 4 ounces broccoli
• 3 tablespoons fresh cilantro chopped
• Montebello Kitchens Bang Bang peanut Ginger sauce

Instructions

1. Cook and drain noodles as directed on package.
2. Heat skillet over medium-high heat. Add oil; rotate skillet to coat bottom.
3. Add shrimp and garlic; cook and stir about 3 minutes or until shrimp are pink and firm. Remove from skillet.
4. Add carrots, snowpeas and brocolli, to skillet. (add oil as needed) Saute over medium heat 3 to 4 minutes, stirring occasionally, until vegetables are crisp-tender.
5. Stir in shrimp and add Montebello Kitchens Bang Bang Peanut Ginger sauce to taste (about 1/4 cup);
6. Divide noodles among bowls. Top with shrimp mixture.
7. Dress plate with bang bang peanut ginger sauce and chopped cilantro
8. As a variation you may substitute ramen noodle for the soba noodles.

What you will need

• 16 ounces cream cheese (softened)
• 3 tsp Worcestershire Sauce
• 1 small onion (grated)
• 1/2 tsp garlic salt
• 4 tbls mayonnaise
• 1 bottle Montebello Kitchens Curry Ketchup
• 1 pound lump crab meat
• fresh parsley (chopped)

Instructions

1. Mix together the first five ingredients
2. Spread mixture on a serving plate
3. Drizzle bottle of Montebello Kitchens Curry ketchup over mixture

4. Spread crab meat over curry ketchup
5. Sprinkle with chopped parsley
6. Enjoy with crackers of your choice!

What you will need

• 2 pounds medium asparagus, trimmed
• 3 cups sliced green onions
• 3 cups english cucumbers, cut into 1/4 inch cubes
• 1/4 cup Montebello Kitchens Citronette Dressing
• 1 tbls fresh parsley, chopped
• 1 tbls fresh chives, chopped
• 1 tbls fresh mint, chopped
• 1 tbls fresh tarragon, chopped

Instructions

1. Saute asparagus or boil until crisp and tender (about 3-4 minutes)
2. Remove asparagus from pan and place in ice water bath
3. In same pan saute onions about 1 minute
4. Drain asparagus and onions well, using a kitchen towel squeeze dry
5. Combine all ingredients EXCEPT asparagus in a bowl
6. Add Montebello Kitchens Citronette dressing. Salt and pepper to taste

7. TO PLATE:
8. Arrange asparagus on a plate and spoon cucumber mixture over