6 cups cubed seedless watermelon
2/3 cup thinly sliced red onion
1 tablespoon chopped fresh basil leaves
1 tablespoon chopped fresh mint leaves
1/2 teaspoon salt
1 (4-ounce) log Vermont Creamery Classic Goat Cheese crumbled
- Combine dressing ingredients in small bowl; whisk to combine.
- Combine watermelon, onions, basil, mint, and salt in large bowl. Pour dressing over and toss to coat watermelon. Refrigerate for 30 minutes before serving.
- Spoon salad onto serving platter. Just before serving, crumble goat cheese on top of salad.
1/3 cup Capital City Mambo Sauce, plus garnish
1 pound medium shrimp, peeled and deveined
Salt and pepper to taste
1 tablespoon canola oil
1 tablespoon soy sauce
2 cloves garlic, minced
1 onion, diced
2 cups frozen peas & carrots
3 large eggs, lightly beaten
3 cups cooked rice
2 green onions, sliced (plus garnish)
- Heat a large skillet over medium heat, add mambo sauce educe and thicken for 3-5 minutes, stirring occasionally. In a bowl season shrimp with salt and pepper then add to the skillet to cook for 1 minute each side. Remove shrimp, place on a plate and set aside.
- Heat a 12-inch skillet over medium heat, add the oil to the pan along with the onion. Sauté, stirring frequently, about 3-4 minutes. Add peas, carrots and garlic and sauté for another 3-4 minutes.
- Push vegetables to one side of the skillet, add eggs to the other side and scramble for 1 minute.
- Increase heat to high and add in soy sauce, rice, green onions and stir to combine. Stir constantly for 2 minutes. Add salt and pepper to taste.
- Stir in shrimp garnish with green onion, drizzle extra mambo sauce and serve immediately.
Note: The best fried rice is made with day-old rice because it’s drier and not so sticky.
- 1 cup torn fresh basil leaves
- 1 cup torn mixed fresh herbs
- ¼ cup slivered almonds
- ¼ cup Parmesan cheese
- 3 to 4 tbsp extra virgin olive oil
- 1 clove garlic, peeled, cut in half
- 2 10-ounce packages Boboli type pizza crust
- ½ cup prepared herb pesto
- 8 slices bacon, cooked
- 1 ½ cups shredded Colby Jack cheese
- 2 Backyard Farms Beefsteak Tomatoes, cut into 12 slices
- 4 eggs
- Heat oven to 450° F.
- In food processor, place all pesto ingredients. Cover and process until desired consistency; set aside.
- Place 2 pizza crusts on each cookie sheet. Layer the following on each of the 4 pizza crusts: 2 tablespoons herb pesto, 2 slices bacon, crumbled, about 1/3 cup shredded cheese, 3 slices beefsteak tomatoes.
- Carefully crack an egg in center of each pizza, between the
FOR THE SALAD
4 oz Little Leaf Farms Baby Crispy Green Leaf Lettuce
1 small green pear, cut into matchsticks
4 oz fresh blackberries
½ small red onion, halved and sliced thin
½ cup cooked beets, diced
¼ cup walnuts, chopped and toasted
2 oz goat cheese, crumbled
FOR THE VINAIGRETTE
Juice of 1 lemon
Juice of 1 lime
½ cup olive oil
¼ cup white balsamic vinegar
1 tbsp honey
1. In a bowl, whisk the ingredients together until smooth and silky. Season well with salt and pepper! Any leftover vinaigrette can be stored in the fridge for up to two weeks.
2. On the stove top, heat a large frying pan over medium-high heat.
3. Once hot, add the walnuts. Toast for about 5 minutes, shaking the pan frequently to get an even toast. Be careful not to burn them, this process happens quickly!
4. Slide the toasted walnuts onto a plate to cool while you whip up the rest of the salad ingredients.
5. Divide the greens onto two plates. Top with pear, blackberries, red onion, beets and goat cheese. Sprinkle the toasted walnuts on top, and serve with Vinaigrette.