OAT MILK SAVORY LIME SAUCE
Oat milk-based creamy lime sauce with garlic, tarragon and basil! Serve over veggies or pasta!
Makes 2-1/2 cups
Category: GIA RUSSA
BEYOND GROUND BEEF POTATO SOUP
Wow. This soup was a journey. It was worth it though!
Feeds a crowd
I GOT THE GOODS
- I GOT THE GOODS
- Made from the ingredients on display by YOU KNOW WHO!
- And you know where to come for the best!
- At CHEF SHARON’S Animal-Free Kitchen! That’s where it all happens!
FEATURED INGREDIENTS:
1 – DELIGHT SOY POPCORN NUGGETS
2 – GIA RUSSA HEARTS OF PALM
3 – MASSEL CHICKEN STYLE BOUILLON
4 – IPM CAPERS
The Animal-Free Chef’s take on Chicken Piccata served over toasted English muffin as a Benedict breakfast preparation. Wow! Surprise ingredient? Apple cider in the piccata sauce. Ni-i-ce!
Makes 6 servings
GOT THE GOODS
Made from the ingredients on display by YOU KNOW WHO!
And you know where to come for the best!
At CHEF SHARON’S Animal-Free Kitchen! That’s where it all happens!
FEATURE INGREDIENTS:
1 – Dei Fratelli Diced Tomatoes
2 – Gia Russa Tomato Puree
3 – Hunt’s Tomato Paste
4 – Honey Crisp Apple Cider
Wait till you see how well apple cider and canned tomatoes play together! Eureka! A forever friendship!
SMOKY APPLE CIDER MARINARA SAUCE
If you’re wondering what apples and tomatoes have in common it’s this superbly engineered simple marinara sauce. Hey, they’re both fruits; they’re both acidic and sweet and they just happen to compliment each other. Serve over your favorite pasta, with pan-fried veggie chicken or use in any recipe calling for marinara sauce!
Makes 7 cups
SAFFRON PESTO ROTINI
This is just one of the uses for SAFFRON WALNUT PESTO:
Sauteed celery, red pepper and onion mixed with cooked tri-color rotini pasta, then tossed with Saffron Walnut Pesto that was heated till bubbly with a can of Bush’s Vegetarian Baked Beans! All the more creamy with the beans! You won’t believe how flavorful and textural this dish becomes! Tossed with fresh cut grape tomatoes and topped with a fresh combo of chopped mint, basil and sage!
Makes 9 cups
ROASTED GARLIC SPINACH PESTO
This is the best of alfredo and pesto. Lots of flavor, and creamy texture throughout. Tastes good at room temperature. You’re going to love this one!
Pesto makes 4 cups; pasta dish serves 8-10
Categories
READY TO USE CHOPPED GARLIC
BY GIA RUSSA. Salt-free. No oils. No preservatives.
Lots of restaurants use ready to use chopped garlic. So why not give it a try? Especially since I could buy it in a large jar at a good price – save me some money and some time, peeling and chopping my own.
Well, the jar is almost gone, and I’m thinking that although I liked the convenience, it takes a lot more of the already chopped to flavor a dish than when you chop it yourself.
The ready to use chopped garlic sits in liquid. If I submerge raw garlic in water in a jar and refrigerate it, it will flavor the water and become less potent. The same thing happens when you place raw garlic in a cooked dish. The garlic flavor dissipates, losing potency. That’s why so many people use garlic powder in addition to the ready to use chopped or their own raw chopped.
But still, the garlic in the liquid has already lost its bang before adding it to a dish. It tastes almost sweet.
I’ll still use it from time to time, but only in some instances, not as a replacement for all my garlic needs.
TRIPLE GLO SALAD DRESSING
Three RAW REV GLO Bars BY RAW REVOLUTION blended with a high fat coconut milk, white Balsamic glaze, and sea salt! That’s all you need to make one of the most exquisite creamy salad dressings on the planet!
Makes 2-3/4 cups
