Recipes

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Easy Scallops On The Grill

Local scallops on the grill are so tasty! Use this easy how-to from Neily at Chatham Fish & Lobster.

Combine local sea scallops, some chopped precooked bacon, fresh basil, salt & pepper, and a splash of white wine in some tightly wrapped tin foil. Place on a preheated grill for 10-12 minutes. Carefully empty the tin foil pouch onto a plate and dinner is served!

 

Lobster Cobb Salad

www.stonewallkitchen.com

 

For the roasted tomatoes:

4 plum tomatoes, halved lengthwise, core and seeds removed

1 Tablespoon olive oil

2 teaspoons balsamic vinegar

1/2 teaspoon granulated sugar

1/2 teaspoon minced garlic

Salt and pepper

 

For the salad:

6 cups chopped romaine lettuce

1 pound cooked lobster meat, chopped

8 pieces cooked cherrywood smoked bacon, crumbled

4 hardboiled eggs, peeled and cut in half

2 avocadoes, peeled, pit removed, sliced

¼ cup green onions, chopped

4 ounces blue cheese, crumbled

Rose Vinaigrette

 

Directions

  1. Preheat oven to 450 degrees F.
  2. Gently toss tomatoes, oil, vinegar, sugar, and garlic together. Place them cut side up on a large rimmed baking sheet. Season with salt and pepper. Bake for 25-30 minutes until the tomatoes begin to caramelize. Remove from the oven and set aside to cool.
  3. Divide the lettuce onto serving plates. Top with tomatoes, lobster, bacon, hard-boiled eggs, avocado slices, green onions, and blue cheese. Drizzle dressing over salad and serve immediately.

 

SRIRACHA CARROT CHICKEN SALAD

Courtesy of www.lantanafoods.com

 

Ingredients

1 lb rotisserie chicken, shredded or chopped into     bite-sized pieces

1 C plain nonfat or low-fat Greek yogurt

¼ C Lantana® Sriracha Carrot Hummus

¾ c golden raisins

½ C diced roasted red peppers

Salt and pepper to taste

 

INSTRUCTIONS

Place all ingredients into a bowl and mix until well-combined. Serve in whole wheat pita pockets with spinach or arugula, or use as a salad topper.

 

HOT HONEY MUSTARD PORK SKEWERS

Courtesy of www.mikeshothoney.com

 

Ingredients:

1/4 cup dijon mustard

1/4 cup Mike’s Hot Honey

1 tbsp olive oil

1 pork tenderloin (1 1/2 lb), cut into 1-inch cubes

2 bell peppers cut into 1-inch squares

salt and pepper

 

INSTRUCTIONS

  1. Stir mustard, honey, and oil in a large bowl until smooth. Add pork cubes and toss to coat. Set aside at room temperature.
  2. Soak 8 bamboo skewers in cold water for 20 minutes.
  3. Preheat broiler to high and line a broiling pan with foil.
  4. Divide pork and peppers into 8 portions and skewer cubes, alternating with squares of pepper. Season with salt and pepper.
  5. Broil or grill 10–15 min, turning often until lightly browned and cooked through.

 

BAKED PARMESAN ZUCCHINI FRIES

Ingredients:

1 ½ cup bread crumbs
1 ½ cup freshly grated Parmesan cheese
1 tsp garlic powder
1 tsp black pepper
½ tbsp Kosher salt
5 zucchini (pick & prep)
½ cup all-purpose flour
3 large eggs, beaten

Instructions:

  1. Preheat oven to 425F.

 

  1. Coat a cooling rack with nonstick cooking spray and place onto a baking sheet; set aside. If you do not have a cooling rack just cover a pan with parchment paper.

 

  1. In a large bowl, combine bread crumbs, grated Parmesan, garlic powder, salt and pepper. Season to taste. Set aside.

 

  1. In a medium bowl beat eggs and set aside.

 

  1. Pick & Prep Zucchini instructions: Quarter the zucchini lengthwise and cut in half, there should be 8 fries per zucchini.

 

  1. Add zucchini to a large ziploc bag, add the flour and shake well so all the flour is evenly distributed.

 

  1. Take 3-4 zucchini fries, dip into the beaten eggs, dredge into the breadcrumb mixture and place onto the baking sheet.

 

  1. Repeat with all the zucchini fries.

 

  1. Place into oven and bake for 20-22 minutes, or until golden brown and crisp.

 

  1. Serve immediately with True Made Foods Ketchup for dipping.