Organic and gluten free food, organic coffee, organic chocolate, organic pasta

Shrimp and Crab Lasagna
This tasty seafood lasagna features our Emerald Isle Onion Dill Horseradish Dip. May be ordered on Dips and Sauces Page or search for SKU #R27854)

Ingredients
2 Tbsp. Butter
1/3 cup Yellow onion, minced
1/3 cup Celery, minced
1/3 cup Carrot, minced
1 1/4 lbs. Shrimp, peeled, deveined
3/4 lb. Crab, carefully picked through for shells
1 1/2 cups Spinach, chopped fresh
3/4-1 lb. Lasagna sheets   (For something unique, try using our SKU# IH1036 pasta coins, located under our pasta section)
4 Tbsp. Butter
4 Tbsp. Flour
2 cups Cream
3/4 cup Milk
1/2 cup  Emerald Isle Onion Dill Horseradish Dip
1 cup Gruyere or white cheddar cheese, shredded
1/2-3/4 lb. Ricotta cheese, softened
Parmesan cheese, grated
Directions
Melt butter in a large sauté pan. Add onion, celery and carrot and sauté until tender. Dice shrimp and crab, add to sauté pan and cook for 4-5 minutes. Add fresh spinach, mix well. Remove from heat and set aside.
Bring a pot of water to boil. Add lasagna pasta sheets and cook until almost finished (should still be a little al dente). Drain well. Melt butter in a medium saucepan. Whisk in flour to form roux. Slowly whisk in the cream and milk to form a cream sauce. Add Emerald Isle Onion Dill Horseradish Dip and Gruyere cheese.
Grease bottom and sides of a 9x13 inch baking dish with butter. Place a little cheese sauce in the bottom of the pan, then line with 1 layer of pasta sheets. Spread all the ricotta cheese on the pasta sheets. Spoon 1/3 of cheese sauce and then half of the seafood mixture on top of ricotta cheese. Top with another layer of pasta sheets. Pour another 1/3 of cheese sauce and remaining seafood mixture on top. Top with final layer of pasta sheets.
Spread remaining cheese sauce on top and sprinkle with some parmesan cheese. Cover with foil and bake for 25 minutes in a 350 degrees F oven. Remove foil and bake an additional 8-10 minutes.
Products used in this recipe

Emerald Isle Onion Dill Horseradish Dip SKU# RC27854   $8.99

Croxetti Pasta Coins, SKU #IH1036

Asian Skirt Steak Tacos

Place: indoor/outdoor
Prep Time: 15 minutes + marinade
Cook Time: 10 minutes
Yield: 4 servings

Main Ingredient: Beef

Buy Related Products: SKU# FFF113 Asian Rub located on our BBQ & Picnic page

What you'll need:

Asian Rub
soy sauce
sesame oil
canola oil
green onion
2 limes
1/2 head red cabbage
4 carrots
1 red bell pepper
1/2 red onion
rice wine vinegar
honey
ginger
1 serrano pepper

Recipe:

These tacos are surprisingly light and can be served as an appetizer or a main course.

Marinade
2 tablespoons Asian Rub
2 tablespoons soy sauce
½ tablespoon sesame oil
1 teaspoon canola oil
2 tablespoons finely chopped green onions
2 cloves garlic, minced
juice of 1 lime

Asian Slaw
½ head red or white cabbage, shredded
2 cups julienned carrots
1 red bell pepper, cut into thin strips
½ red onion, thinly sliced
½ cup rice wine vinegar
1 tablespoon sesame oil
2 tablespoons canola oil
1 tablespoon soy sauce
1 tablespoon honey
juice of 1 lime
1 tsp minced ginger
1 finely diced serrano pepper, seeds removed

Tacos
1 – 1 ½ pounds skirt steak
8-10 soft taco flour tortillas

FIRST Combine marinade ingredients. Pour marinade over steak in a zip top plastic bag. Place bag in refrigerator and marinate steak for up to 1 hour.

NEXT Place cabbage, carrots, bell pepper and red onion in a large bowl. In a separate bowl, combine vinegar through serrano peppers and whisk until thoroughly mixed. Pour vinegar mixture over chopped vegetables and toss to coat.

LAST Heat grill or grill pan to medium-high heat. Remove steaks from plastic bag and place on grill. Cook 5-6 minutes per side. Remove steaks from heat and loosely tent with foil. Let meat rest for 5 minutes before thinly slicing. Place steak in a warm tortilla, top with asian slaw and serve.

Pappardelle Rigate with Garlic, Oil, and Hot Peppers

Ingredients

1 lb. Pappardelle Rigate (Order SKU# MP11177, located on our Pasta & Sauces Page)
2 cloves garlic
1/2 teaspoon crushed hot red pepper (Order SKU #IH4089, located on our Pasta & Sauces Page)
1/2 cup extra virgin olive oil (Order SKU# IH5075, located on our Pasta & Sauces Page)
1/2 cup chopped parsley

Preparation

Cut the garlic into thin slices and chop the hot pepper. Add to a pan with the oil and saute until garlic browns. Boil the spaghetti in salt water, drain, and add the sauteed garlic and crushed hot pepper. Stir vigorously while adding the chopped parsley. Serve immediately. Serves four.

Newsletter Signup

First Name*

Last Name*

Email Address*

Shopping Basket

	Product Search \| Checkout \| Track Your Order \| Login \| Site Map \| Wish List