Careful timing is crucial to keep these subtly seasoned shrimp tender and tasty.

Ingredients

• 1/2 cup plus 2 tablespoons fresh lime juice
• 5 tablespoons tequila
• 1 cup plus 2 tablespoons olive oil
• 2 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground white pepper
• 1/4 - 1/2 teaspoon crushed red pepper
• 2 1/2 pounds (16-20 count) raw shrimp, peeled, deveined and rinsed
• 24 (6 inch) bamboo skewers, soaked

Directions:  Combine first 6 ingredients in food storage bag. Add shrimp. Seal bag. Refrigerate several hours, turning bag occasionally. Drain shrimp. Arrange 2 shrimp on each skewer.

To Grill: Prepare grill. Spray grill rack with no stick cooking spray. Using direct heat cooking method, arrange skewers on grill rack 5 inches over medium-hot coals. Grill kabobs, covered, until shrimp are opaque (about 2 minutes per side). The skewers are easiest to turn with long-handled tongs.

Amount: 24 kabobs (2 shrimp each).

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A refreshing yogurt drink from India!

Ingredients

• 2 cups plain yogurt
• 1 mango, peeled and diced (about 1 1/2 cups)
• 1 (12-ounce) can mango nectar
• 1/4 cup freshly squeezed lime juice
• 2 tablespoons sugar
• 1 cup ice cubes
  

Directions:  Combine all ingredients in blender; puree until mixture is smooth and frothy, about one minute.

Amount: 6 (8 ounce) servings

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A vegetarian favorite.

Ingredients

• 2/3 cup wheatberries, rinsed
• 1/3 cup fresh squeezed lime juice
• 1/2 cup olive oil
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon honey
• 1-2 tablespoons minced garlic
• 1 pounds roma tomatoes, cubed
• 1/2 cup chopped green onion
• 1 cup chopped fresh parsley
• 1/3 cup fresh mint, snipped
• 3 cups coarsely chopped arugula
• 1 (15 ounce) can organic navy beans, drained, rinsed
• 1/2 cup pitted Peloponnese Kalamata Olives, halved
• 1 (7 ounce) package goat feta cheese, crumbled
• pita bread, (optional)

 

Directions
Bring two cups water to a boil; add wheatberries. Return to a boil. Reduce heat; simmer until tender (about one hour). Drain; cool. For dressing, whisk together next six ingredients. Combine next seven ingredients; add wheatberries. Refrigerate, covered, several hours.

To Serve: Toss salad with dressing. Top with feta. Serve with pita bread, if desired.

Amount: 4 (2 cup) servings

Tips: Wheatberries may be cooked two days ahead; refrigerate, covered.

 

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Enjoy this classic from our restaurants.

Ingredients

• 6 tablespoons margarine or butter
• 1 tablespoon minced onion
• 1/2 cup flour
• 3 cups chicken broth
• 2 cups cooked wild rice
• 1/2 cup finely grated carrots
• 1/3 cup minced ham
• 3 tablespoons chopped slivered almonds
• 1/2 teaspoon salt
• 1 cup half and half
• 2 tablespoons dry sherry, (optional)
• snipped fresh parsley or chives

Directions
In large saucepan, melt margarine; saute onion until tender. Blend in flour; gradually add broth. Cook, stirring constantly, until mixture comes to a boil; boil and stir 1 minute. Stir in rice, carrots, ham, almonds and salt; simmer about 5 minutes. Blend in half and half and sherry; heat to serving temperature. Garnish with snipped parsley or chives.

Amount: 6 cups.

Tip: One-half cup uncooked wild rice=1 1/2 to 2 cups, cooked.

 

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Ingredients

• 1 cedar plank
• 1 (1 1/2 pound) salmon fillets, skin removed
• 1 tablespoon garlic flavored oil
• 2 tablespoons Stonewall Kitchen Seafood and Veggie Spice Rub
• Earth & Vine Lemon Dill Mustard, to taste

Directions
Soak plank in water for at least 20 minutes or as long as 4 hours. Prepare grill to medium-high. Preheat plank on grill for a few minutes. Brush both sides of salmon with garlic oil; sprinkle spice rub into surface of both sides. Place salmon skinned side down on plank. Cover grill and cook 10 to 12 minutes. Brush with dill mustard for last 5 minutes of grilling. Transfer to serving platter and serve immediately.

6 servings

 

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