Asian Style Chicken Stir Fry

Marinade

• 3 sliced boneless, skinless chicken breasts for 15-20 minutes in:
• 2 tsp soy sauce
• 2 tsp Chinese rice wine or dry sherry
• 1 tsp sesame oil
• ½ tsp garlic powder

Sauce

• 1½ cups of Pineapple Papaya Salsa
• 1 small red chili pepper, seeds removed (unless you like it really hot)
• 1 TBSP of soy sauce (or more to taste)
• ½ tsp unseasoned rice vinegar
• 2-inch piece of ginger finely grated (if you don't have fresh, 1 TBSP ginger powder)
• 2 cloves of garlic minced
• ½ cup of diced green onions
• Juice of a half a lime
• ½ cup of fresh cilantro
• 1 TBSP of vegetable oil

• - Have all your ingredients chopped and ready to go, this cooks really fast.
• - Heat the oil in a sauté pan, add the chicken and cook until browned, then add garlic, ginger, chili and green onion, sauté for about 1 minute, being careful not to burn the garlic.
• - Add the Pineapple Papaya Salsa, soy sauce, rice vinegar and cook gently for 5 minutes, add the lime juice.
• - Garnish with chopped cilantro and serve with steamed white or brown rice.
• - Note: if you are in a hurry, you can skip the marinade and have dinner on the table in 20 minutes.

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Artichoke and Cheese Quesadilla

• 1 large flour tortilla
• 1/3 cup grated Jack cheese
• 1/3 cup Chunky Artichoke Salsa

• - Heat a large skillet over medium heat and coat with cooking spray. Add tortilla, and to one side of the tortilla add the cheese and salsa, fold over. Cook until lightly browned, flip with spatula and cook other side until lightly browned and cheese is melted. Garnish with the Chunky Artichoke Salsa, and top with guacamole and sour cream if desired.

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Artichoke and Prosciutto Gratin

• 3/4 cup dry bread crumbs
• 1½ TBSP + 1 tsp butter
• 1 large egg yolk
• ¼ tsp ground pepper
• 2 TBSP minced parsley
• 1 jar Gertie's Finest Artichoke Tapenade
• 3 oz prosciutto, slivered
• 2/3 cup creme fraiche
• ¼ cup grated Gruyere
• ½ tsp salt

• - Melt 1 1/2 TBSP butter in a skillet over medium heat until butter foams then add breadcrumbs and sauté until golden. Remove and set aside.
• - Grease a 10in gratin dish with remaining butter. Spread Artichoke Tapenade approx. 1-1.5" thick. Sprinkle with prosciutto. Whisk together creme fraiche, egg yolk and pepper. Pour mixture over Artichoke Tapenade. Top with breadcrumbs and Gruyere.
• - Bake 15-20 minutes until bubbling and breadcrumbs are golden brown. Sprinkle with parsley and serve hot.

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Artichoke Chicken and Cheese Enchiladas

• 3 cups cooked chicken (a deli rotisserie chicken works well for this)
• 12 corn tortillas
• 2 cups Chunky Artichoke Salsa
• ¼ cup canola oil
• 1 can enchilada sauce (green works well, but if you prefer red, please use it)
• 1 lb. grated Monterey Jack cheese

• - Preheat oven to 350, and lightly oil a 9 X 13 casserole dish. Heat the oil over medium heat and gently fry each tortilla until just soft. Drain on paper towels. Place a heaping TBSP of each chicken, cheese and Chunky Artichoke Salsa in each tortilla and roll, placing seam-side down in the baking dish. Arrange them vertically and horizontally to fit.
• - Cover with completely with enchilada sauce and then remaining cheese. Bake for 15-20 minutes until completely heated through and cheese is melted. Serve with guacamole if desired.

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Artichoke Shrimp Pasta

• ¼ cup butter
• ½ cup Parmesan cheese
• ½ jar Gertie's Finest Artichoke Tapenade
• 1 pkg spaghetti pasta
• 1 cup shrimp
• 1 cup scallops

• - Cook and drain pasta. While pasta is cooking, sauté shrimp and scallops in butter until fully cooked. Remove from heat and add tapenade. Add mixture to drained pasta and mix in Parmesan cheese.
• - This recipe submitted by Jan Higgins, who discoveredd our tapenade while shopping at her local Costco in Canada.

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Artichoke Stuffed Mushrooms

• 6 large portabello or equal volume other mushrooms
• 1½ cup lowfat cream cheese
• 3 heaping TBSP Gertie's Finest Artichoke Tapenade
• 1 can (6 oz) crab meat
• 2 TBSP grated Parmesan cheese
• 2 TBSP lowfat mayonnaise

• - Remove stems from the mushrooms. Brown both sides of mushrooms in a little olive oil in frying pan. Drain on paper towel with gill side down.
• - Combine all the other ingredients in a food processor until smooth. Fill the mushroom caps and grill under the broiler until brown and bubbly. Enjoy!
• - This recipe submitted by Jan Higgins.

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Artichoke, Tomato and White Bean Salad

• 1 can white beans rinsed thoroughly
• 1½ cups of Artichoke Tomato Spread
• 1 TBSP fresh lemon juice (or to taste)
• 2 TBSP good quality extra virgin olive oil
• ½ cup chopped fresh flat-leaf parsley
•  
• You can also stir in one of the following:
• 1 cup of cooked shrimp, or 1 can of tuna, or 1 cup chopped Italian salami, or diced cucumber, or sliced basil leaves.

• - Mix all ingredients and serve at room temperature. The flavors develop over time, so it is best to serve the day after making.
• - This is a super easy salad to bring to picnics or barbeques. You can make it in 5 minutes. It keeps well, and can be served at room temperature.

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Artichoke Tomato Frittata (baked omelette)

• 1 cup Artichoke Tomato Spread
• 1 cup grated Swiss cheese
• ½ cup finely grated Parmesan cheese
• ½ cup chopped green onion
• 3 eggs
• 1 cup milk

• - Preheat oven to 350.
• - Beat eggs, add milk and beat again, then add cheeses, Artichoke Tomato Spread and onion. Stir and pour into a greased pie plate and bake for 30 minutes or until middle is set. Stand for 10 minutes before serving.

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Artichoke Tomato Pasta with Italian Sausage and Pine Nuts

• 1 lb. bow tie pasta
• 2 cups Artichoke Tomato Spread
• 3/4 lb. sweet or spicy Italian sausage
• ½ cup finely grated Parmesan cheese
• ½ cup toasted pine nuts

• - Cook pasta according to package directions. While water for pasta is boiling, sauté the Italian sausage (chicken or turkey will work fine) in 2 TBSP olive oil for 5 minutes. Then add 2 cups Artichoke Tomato Spread sauce, simmer until heated through.
• - Reserve a ½ cup of pasta water (use to thin sauce if necessary) and drain pasta. Add artichoke sauce to drained pasta and stir. Divide into serving bowls and top with freshly grated Parmesan cheese, toasted pine nuts and fresh parsley chopped fine. Serves 4.

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Baked Fish Provencal

• 3 TBSP of butter or olive oil or combination of both
• 1 tsp chopped garlic
• 1½ cups Artichoke Tomato Spread at room temperature
• ¼ cup capers, rinsed
• 2 lbs. fish fillet (halibut, orange roughy, tilapia, or swordfish work well) rinsed and dried
• Chopped parsley and lemon wedges for garnish

• - Heat oven to 400. In a sauté pan, heat the butter and/or olive oil, add garlic and cook 20 seconds, then add the Artichoke Tomato Spread and capers, stir well and heat over medium until sauce is hot.
• - Lightly butter or oil a sheet pan and add the fish, and top with the Artichoke Tomato Spread caper sauce. Bake for about 15 minutes until fish is slightly opaque, remembering that fish continues to cook in its own heat for a few minutes after you take it out of the oven. Serve with the chopped parsley and lemon wedges.

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Black Bean, Roasted Corn, and Pineapple Papaya Salsa Salad

• 1 TBSP olive oil
• 1 garlic clove, minced
• 1 cup fresh corn kernels (about 3 ears)
• 1 cup Pineapple Papaya Salsa
• 3 TBSP fresh lime juice (or more to taste)
• 1 tsp lime zest
• 3 TBSP chopped fresh cilantro
• ½ tsp salt
• ½ tsp ground cumin
• 1 tsp drained canned chipotle chili in adobo sauce, chopped*
• 1 (15-ounce) cans black beans, RINSED and drained

• - Heat oil in a large skillet over medium-high heat. Add garlic; cook 30 seconds. Stir in corn; cook 8 minutes or until browned, stirring occasionally, or you can grill it on the BBQ. Place corn mixture in a large bowl, add remaining ingredients and stir well, but gently, taking care not to break the beans. Serve at room temperature.
• - You can save the remainder of the can by emptying it into a Ziploc freezer bag and storing in the freezer.

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Bloody Mary

• 2 parts vodka
• 3 parts tomato juice
• 1 jar Gertie's Finest Pickled Green Beans
• Dash lemon juice
• 6 dashes Worcestershire sauce
• 5 drops Tobasco (or to taste)
• 1 tsp celery salt
• 1 tsp horseradish
• Dash orange juice

• - Mix ingredients and shake vigorously. Salt and pepper to taste.
• - Pour into pint glass and garnish with Gertie's Finest Pickled Green Beans. Enjoy!

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Chicken Pasta with Artichoke Tomato Sauce

• 1 TBSP olive oil
• 2 large chicken breasts diced
• 1 tsp salt and pepper
• 1½ cups of Artichoke Tomato Spread
• 4 oz. light (neufchatel) cream cheese
• ½ pound of cooked pasta such as angel hair spaghetti

• - Cook pasta according to package directions. While water is boiling, mix cream cheese and Artichoke Tomato Spread sauce in a small saucepan (or microwave) until cheese is just melted, stir well.
• - Heat a large sauté pan over medium high heat and add oil; when oil is hot, add the diced chicken breast. Sprinkle with salt and pepper. Sauté chicken breasts until well browned.
• - Add Artichoke Tomato Spread sauce and simmer until chicken is done. Serve over pasta.

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Chunky Artichoke Salsa with Eggs and Tortillas (Chilaquiles)

• 6 eggs
• 4 tortillas cut into 1 inch strips
• 1 cup shredded block cheese (cheddar or Jack)
• 1 TBSP vegetable oil
• 3/4 cup Chunky Artichoke Salsa

• - Whisk the eggs until well beaten and set aside. On medium high heat, sauté the tortilla strips in the oil until soft, add the Chunky Artichoke Salsa and stir, then add the eggs and turn down the heat. Add the cheese. Cook until eggs are just set. Remove from heat and let stand 2 minutes.

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Egg Salad

• 1 tsp Dijon mustard
• ½ tsp salt
• 4 Gertie's Finest Pickled Green Beans
• 2 tsp celery seed
• ½ tsp pepper
• 4 hardboiled eggs, chopped
• ¼ cup chopped green onion
• 1 TBSP mayonnaise
• 1 tsp garlic powder
• 1 Gertie's Finest Piquillo Pepper, chopped

• - Chop four Pickled Green Beans. Then simply mix ingredients, salt and pepper to taste. Enjoy!

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Fancy Deviled Eggs

• 6 hardboiled eggs
• 1 TBSP mayonnaise
• 12 spears Gertie's Finest Pickled Asparagus
• 1 TBSP minced white onion
• 1 Paprika
• 2 Gertie's Finest Piquillo Peppers

• - Shell and cut eggs into halves, carefully removing yolks. Place whites to the side to fill later. Cut tips from all 12 asparagus and set aside. Chop peppers and four asparagus spears and set aside.
• - Mix together yolks, mayo, onion, chopped peppers and chopped asparagus. Add more mayo as needed, and salt and pepper to taste.
• - Place mixture in egg white halves, sprinkle with paprika and place an asparagus head on top of each egg for garnish.

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Hawaiian Style Pizza

• 1 Premade pizza crust (such as Boboli thin style)
• ¼ cup bottled marinara or pizza sauce
• 1 cup shredded cheddar or mozzarella cheese
• 2/3 cup Pineapple Papaya Salsa
• ½ cup diced ham

• - Preheat oven to 450. Spread the pizza or marinara sauce on the crust leaving a ½" margin around the edges.
• - Add cheese, using a small spoon, drop tropical salsa around pizza, add diced ham. Cook for 15 minutes until cheese is browned and melted.

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Low Fat Pineapple Papaya Salsa & Shrimp Salad

• 1 cup Pineapple Papaya Salsa
• 1 TBSP soy sauce
• 1 TBSP rice wine vinegar or lime juice
• 1 small garlic clove, finely minced
• 1 TBSP toasted sesame seeds
• ¼ cup finely chopped cilantro
• 1 pound frozen cooked shrimp, thawed and rinsed

• - Combine salsa, soy sauce, vinegar or lime juice, garlic, sesame seeds and cilantro, add shrimp and marinate for 1 hour in the refrigerator. Serve at room temperature over fresh lettuce.

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Pineapple Papaya Salsa and Ham

• 1 ham
• 15-20, whole cloves
• 2 cups Pineapple Papaya Salsa

• - Preheat oven according to ham maker's directions. Score ham with a sharp knife in a diagonal pattern. Repeat scoring, diagonally, in the opposite direction to create a crossing pattern. Insert whole cloves at the crossings. You will need approximately 15-20 cloves, depending upon the size of the ham.
• - Remove ham from oven prior to the last 30 minutes of baking. Baste with 1 cup of warmed tropical salsa (use more if ham is very large), return to oven and baste every 10 minutes during the last 30 minutes of baking. Serve additional warmed salsa at the table.

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Pineapple Papaya Salsa and Lime Grilled Chicken

• 4 chicken breasts, washed and dried
• Juice of one large lime
• ½ tsp salt
• ½ tsp cumin
• ½ tsp cayenne pepper
• ½ tsp garlic powder
• ½ tsp chili powder
• 2 TBSP olive oil
• ½ cup Pineapple Papaya Salsa
• ½ cup chopped fresh chives

• - Combine the spices and olive oil in a non-aluminum bowl or Ziploc bag, and add chicken pieces, marinate for 30 minutes.
• - Prepare barbeque and grill each for about 4 minutes each side, or until juices run clear. Remove from grill and top each piece with 1-2 T of salsa. Tent with foil and let rest 5 minutes. Top with fresh chopped chives and serve.

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Potato Salad

• 2.5 lbs potatoes, cubed
• 2 TBSP Dijon mustard
• 1 jar Gertie's Finest Pickled Green Beans
• 2 tsp celery seed
• 1 tsp chopped dill
• ¼ cup chopped green onion
• 4 hardboiled eggs, chopped
• 1 tsp white wine vinegar
• 1 tsp garlic powder
• ½ tsp salt
• ½ tsp pepper

• - Boil chopped potatoes 5 minutes, drain and set aside. Mix remaining ingredients thoroughly. Add potatoes and stir until evenly mixed. Enjoy!

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Shrimp Tacos With Pineapple Papaya Salsa

• Cooking spray
• 1 cup yellow bell pepper strips
• 1 cup vertically sliced red onion
• 1 garlic clove, minced
• 1½ pounds medium cooked shrimp, peeled and de-veined
• ½ tsp ground cumin
• ½ tsp chili powder
• 2 TBSP chopped fresh cilantro
• 8 corn tortillas
• 1 cup of shredded cabbage or iceburg lettuce

• - To prepare tacos, place a skillet coated with cooking spray over medium-high heat until hot. Add bell pepper, onion, and garlic; sauté 2 minutes add cumin, and chili powder; sauté 3 minutes add cooked shrimp and heat until shrimp are just hot (don't overcook). Stir in cilantro.
• - Heat corn tortillas in a skillet or over high heat, and spoon ¼ cup shrimp mixture over one half of each tortilla, and top with about 1 T Pineapple Papaya Salsa and shredded cabbage.
• - Optional: you can also serve with shredded cheese and/or sour cream.

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Spanish Style Rice with Artichoke and Tomatoes

• 1 cup long grain rice, rinsed thoroughly
• 1 cup Chunky Artichoke Salsa
• 2 cups chicken stock or water
• 1 TBSP each butter and olive or vegetable oil

• - Sauté the rice in the melted butter and olive oil for about 5 minutes, or until rice is fragrant and translucent.
• - Add the Chunky Artichoke Salsa and stir well. Add the stock or water and bring to a rolling boil. Cover tightly, turn down the heat to low and simmer for 20 minutes. Remove from heat, let stand covered for 5 minutes, fluff with fork and serve.

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Stuffed Tomatoes

• 6 ripe but firm tomatoes
• 6 TBSP Artichoke Tomato Spread
• 6 TBSP Italian style breadcrumbs
• 6 TBSP + 6 tsps finely grated Parmesan cheese
• Chopped parsely for garnish
• ½ pound of cooked pasta such as angel hair or spaghetti

• - Mix the Artichoke Tomato Spread with the breadcrumbs and 6 TBSP of cheese. Wash and dry the tomatoes.
• - Cut 1/3 piece off the top of each tomato (stem end). If tomatoes don't stand up straight you can cut a small slice off the opposite end without cutting into the tomato. Gently scoop out membrane and seeds with a grapefruit spoon, being careful not to pucture the shell. Add a heaping tablespoon of Artichoke Tomato Spread mix into the tomato cavity, and top with the 6 teaspoons of cheese.
• - Bake in a 350 oven for 20-30 minutes until tomatoes are cooked through.

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Tangy Beef Sauce

• 2 TBSP French dressing
• ½ cup mayonnaise
• 4 chopped spears Gertie's Finest Pickled Asparagus
• 1 TBSP minced white onion
• 1 tsp white sugar
• 1/8 tsp salt

• - Mix together dressing, mayo, chopped aparagus, white onion, sugar, salt. Cover and refrigerate 4 hours. Remove from fridge, stir and allow to come to room temp. Enjoy this over hamburger and steak!

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Tuna Salad

• 2 hardboiled eggs
• 1 can white tuna (12 oz)
• ½ cup mayonnaise
• 4 chopped spears Gertie's Finest Pickled Asparagus
• 1 can crab meat (6 oz)
• 1 tsp sour creme
• 1 tsp Dijon mustard
• 1/8 tsp lemon pepper
• 3/4 cup fine chopped onion

• - Combine tuna, crab, mayo, sour creme and mustard, mix thoroughly. Stir in remaining ingredients, add eggs and stir lightly. This is a great alternative to the standard tuna salad.

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Turkey Burgers with Pineapple Papaya Salsa

• 1 lb. lean ground turkey (or chicken)
• 1 egg
• ¼ cup dry breadcrumbs (not seasoned)
• 1 small onion chopped fine
• 1 tsp salt
• 1 tsp pepper
• 4 hamburger buns, split and toasted
• ½ cup Pineapple Papaya Salsa
• 4 slices of sharp cheddar cheese

• - Crumble turkey into a bowl and add egg, breadcrumbs, chopped onion, salt and pepper. Mix well and you might need to use your hands. Divide mixture into 4 equal portions and BBQ or grill on the stove about 4 minutes each side. Top each patty with a slice of cheese and 1 T of salsa, cover to melt cheese and warm salsa. Serve on toasted buns with mayo.

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Tuscan Artichoke and Beef Stew

• 1 large leek, white party only, diced fine
• 2 TBSP canola or olive oil
• 2 medium garlic cloves (about 2 tsp), chopped
• 1 TBSP rosemary leaves, chopped
• 1 TBSP sage leaves, chopped
• 1 tsp chili pepper flakes
• 1 celery stalk (about ¼ cup), diced
• 2 pounds beef sirloin stew-meat, cut into 1-inch pieces
• 1 cup dry white wine (optional) or chicken broth
• 4 cups chicken broth
• 2 cups Artichoke Tomato Spread sauce
• zest of one lemon
• 4 TBSP fresh lemon juice (or to taste), strained
• ½ cup Italian parsley, coarsely chopped
• 1 TBSP of cornstarch mixed with 2 TBSP of cold water

• - In a heavy Dutch oven, on medium-high, use 1 TBSP of oil and quickly sear the beef until browned on all sides, being careful not to overcrowd, you may have to brown the beef in batches. Remove from Dutch oven and set aside.
• - Sauté the leeks in the remaining canola oil for about 10 minutes, or until soft. Add garlic, rosemary, sage, chili flakes, and celery, sauté 5 minutes, or until soft.
• - Add the wine or 1 cup chicken broth; increase the heat to high for about 5 minutes, then turn down the heat, then add the seared beef. Add the 4 cups chicken broth and stir well. Continue cooking at a simmer over a low flame for 45 minutes, or until beef is tender. Add the Artichoke Tomato Spread to the stew. Simmer for another 5 minutes.
• - Add the cornstarch mixture and whisk to avoid clumping, cook for 5 minutes, or until sauce is thickened. Add the lemon zest and lemon juice and mix well. Sprinkle the stew with parsley and serve with mashed potatoes.

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