- Place rice vinegar, sugar, water, fish sauce, garlic, rice wine, TRUFF, and crushed red pepper flakes in a medium saucepan and whisk to combine.
- Bring to a simmer over medium heat, whisking occasionally, and cook for 3-4 minutes or until the sugar has dissolved.
- Add diluted cornstarch to the saucepan, whisk to combine, & continue to simmer the sauce until thickened.
- Once thickened, remove from heat and set sauce aside to cool.
- Place imitation crab meat, cream cheese, scallions, garlic, and Worcestershire sauce in a medium bowl, and stir to combine.
- Place one heaping teaspoon of crab filling in the center of a wonton wrapper. Keep the other wrappers covered while filling each rangoon to keep them from drying out.
- Brush the outer edges of the wrapper with a bit of egg wash.
- Bring the long edges of the wrapper together in the center and pinch together, creating a pinwheel shape. Repeat this process for the remaining wrappers or until you run out of filling.
- Place the wontons on a parchment-lined baking sheet and store them in the freezer for 30 minutes.
- Heat oil in a large pot or deep fryer over medium-high heat.
- Once the oil has reached 350°F, fry wontons until golden brown and crisp for about 1-2 minutes. If necessary, work in small batches.
- Using a slotted spoon, remove wontons from the oil and set them aside to drain on a wire rack.
SERVES: 4 | PREP TIME: 10 MIN | COOKING TIME: 15 MIN
16oz Summer Squash Noodles*
16oz ground beef or ground sausage
4 T butter
1/2 cup white onion
6 garlic cloves
1/2 cup heavy cream
1/4 cup whole milk
1/2 cup grated parmesan cheese
Preheat oven to 450F. Dice white onion. Mince garlic cloves. Grate parmesan cheese.
Garlic Parmesan Sauce
In a skillet brown ground beef. Drain excess fat and stir in onions and garlic. Continue cooking over medium heat until onions start to turn translucent and garlic is aromatic (approximately 5min.). Add heavy cream and bring mixture to a simmer. Add parmesan cheese and stir until completely melted.
Toss vegetable noodles in olive oil and spread them in an even layer across a foil-lined baking sheet. Season with salt and pepper. Bake for 10 minutes or until edges begins to brown.
Remove squash from oven and move to plate. Pour garlic parmesan sauce over squash.
1 cup balsamic vinegar
1/4 cup molasses
2 tablespoon coarsely ground black pepper
1/2 cup roughly chopped fresh basil leaves
3 to 4 cloves garlic, minced
1/4 cup extra-virgin olive oil
4 whole boneless and skinless chicken breasts
Coarse salt and freshly ground pepper, to taste
4 fresh GA peaches, skinned, halved, and pitted
- In a small saucepan over medium-high heat, bring balsamic vinegar to a boil; reduce heat and let simmer until the vinegar is reduced by 1/2, approximately 20 to 25 minutes. Stir in molasses and black pepper. Remove from heat and set aside.
- In a medium bowl, combine basil, garlic, and olive oil. Rub chicken breasts with the basil mixture; sprinkle with salt and pepper.
- Preheat barbecue grill (spray grill with vegetable-oil cooking spray). Place chicken onto hot grill and brush with balsamic vinegar glaze. Cover barbecue with lid, open any vents and cook 20 to 25 minutes until done.
- Just before the chicken is fully cooked, place the peaches on the grill (cut side down). Brush the top side of the peaches with the balsamic glaze. Grill until they are lightly browned, approximately 2 minutes. Turn them over, brush the cut side with the balsamic glaze and continue to cook for another 2 minutes.
- Remove chicken and peaches from the grill, transfer onto a serving platter, and serve immediately.
NOTE: Peaches may be served whole or sliced with chicken breasts.
1 container Pappardelle Cauliflower Pasta
1 cup spinach
1/2 cup pecans
1/4 cup basil
1 clove garlic
1/4 cup parmesan
1 tbsp lemon juice
3/4 cup pasta water
salt, to taste
pepper, to taste
additional pecans, basil, and parmesan for garnish
- Remove CAULIPOWER Cauliflower Linguine from the freezer. Cook according to packaging.
- Combine all other ingredients in a food processor or blender and blend until smooth.
- Drain pasta, add to bowl and toss with sauce.
- Garnish with pecans, basil, and parmesan, and enjoy immediately.
For those looking for a more premium vegetarian sandwich to make for work or to enjoy at home, this delicious recipe includes fresh, nutty flavors that pair perfectly with the soft and buttery St. Pierre Sliced Brioche Loaf.
For the filling
2 cups tinned chickpeas, drained and rinsed
1/2 cup walnuts, chopped
2 celery stalks, finely diced
2 spring onions, finely sliced
1/4 cup dried cranberries
1/2 cup mayonnaise
2 tsp Dijon mustard
1 tsp English mustard
1/8 teaspoon dried dill (optional)
A pinch of freshly ground black pepper
For the sandwich:
St Pierre Sliced Brioche Loaf or NEW! Brioche Slider Rolls
Romaine or Iceberg lettuce, torn
Half a red onion, thinly sliced
- Set aside a small handful of the drained and rinsed chickpeas and blend the rest in a food processor with the chopped walnuts, celery, and spring onion until roughly blended.
- Transfer the mixture to a bowl and then mix in the dried cranberries, mayonnaise, Dijon mustard, English mustard, dill, and pepper. Season to taste.
- Spoon the mixture onto a slice of the St Pierre Sliced Brioche Loaf or a Brioche Slider Roll.