Summer Fresh Salads Inc. - Gourmet Salads, Dips, Hummus, Soup, and Prepared Foods available in the refrigerated deli section of your favourite food store.
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Summer Fresh Spring Salmon Salad

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Summer Fresh Multigrain Quinoa Salad

Summer Fresh Baba Ghanouj

1
1 pc
1 cup
1 bag
1 cup
12 pc
4

1
1 tbsp
1 tbsp
2 tbsp



Summer Fresh Multigrain Quinoa Salad
Field cucumber, small, cut into half moon slices
Peppers (red, green, yellow), cut into thin strips
Romaine lettuce, shredded
Baby kale or regular kale, shredded
Cherry tomatoes, halved
Salmon fillets

Summer Fresh Baba Ghanouj
Lemon juice from 1/4 lemon
Olive oil
Water
Smoked paprika, as needed
Salt, to taste
Black pepper, to taste
200g
100g
250g
140g
100g
100g
440g

200g
15 mL
15 mL
30 mL



Dressing: Mix 1 container of Summer Fresh Baba Ghanouj with lemon juice, olive oil, water, salt, and pepper. Mix throughly. Reserve 1/2 of dressing for a marinade for salmon.

Salad: In a big mixing bowl, add 1 Summer Fresh Multigrain Quinoa Salad, shredded romaine, baby kale, cucumber, cherry tomatoes, and the desired amout of dressing. Toss and mix evenly.

Salmon: Marinate the salmon fillets for about 1 hour in refrigerator. Preheat the oven to 400F. Bake the salmon filets on a parchment paper lined baking sheet for about 10 minutes, or until the desired doneness.

Serve the baked salmon with the Summer Fresh Multigrain Quinoa Spring Salad.

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Summer Fresh 3-Peppercorn Irish Stew

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Summer Fresh 3-Peppercorn Fresh Cooking Sauce

1 lbs
1
1 can
1 cup
2 lbs
2
1
to taste
to taste

beef stew meat, cubed, seasoned with salt & pepper
Summer Fresh 3-Peppercorn Fresh Cooking Sauce
stout ale
water
white potato, cut into 1/2 inch cubes
carrots, large, cut into thick coins, 1/2 inch thick
onion, white, large, cut into thick wedges
black pepper
salt
vegetable oil
454g
454g
440 mL
250 mL
1 kg
300g
250g



1. In a dutch oven or a large size pot with lid, brown the seasoned beef stew meat in batches with a bit of vegetable oil. Make sure not too overcrowd pot. Brown on all sides.

2. Remove beef cubes from the pot. Add another tablespoon of vegetable oil into the pot. Add onions and carrots. Cook until the onions are soften and slightly translucent.

3. Pour about 1/4 cup of Stout Ale into the pot and deglaze the brown bits at the bottom of pot. Add the potatoes, browned beef, the rest of the beer, water, and Summer Fresh 3-Peppercorn Fresh Cooking Sauce into the pot. Bring to a boil, then let it simmer for about 45 min or until the meat is tender.

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3-Peppercorn Sirloin Steak Wrapped Asparagus

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Summer Fresh 3-Peppercorn Fresh Cooking Sauce

Summer Fresh Seven Grain Salad


2 pc
1
1 tbsp
12
to taste
to taste

sirloin steak, pounded thin to about inch thick
Summer Fresh 3-Peppercorn Fresh Cooking Sauce
canola oil or olive oil
asparagus
salt
black pepper
skewers to hold the rolled steak
6 oz
454g
15 mL
380g



1. Trim and cut the steak to about 3-4 inch width and 7-8 inch length. Marinate pounded steak or flank steak in half container of Summer Fresh 3-Peppercorn Fresh Cooking Sauce for minimum 4 hours. Keep covered in the refrigerator.

2. Trim asparagus so they are uniform in length. Season with salt and pepper. Wrap 3 asparagus with one piece of steak. Use skewers to secure the rolls. Continue with the rest of asparagus and steaks.

3. Preheat the oven to 350F. Heat an oven proof skillet or frying pan with 1 tablespoon of oil in medium high heat. Brown the steak all over (about 1-2 min if the frying pan is really hot). Remove the frying pan from the stove and continue the cooking in the oven for another 5 min or until the desired doneness.

4. Let steak rest for about 5 min. While steak is resting, heat the remaining Summer Fresh 3-Peppercorn Fresh Sauce in a small pot or in a microwave. Heat until the sauce is bubbling.

5. To serve, pour the sauce generously over the steak.

Serve with Summer Fresh Seven Grain Salad and our Roasted Red Pepper Biscuit.

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Roasted Red Pepper Biscuit

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Summer Fresh Roasted Red Pepper Hummus

1
2 cups
3 tsp
1 tsp
2
2/3 cup
to taste
to taste

Summer Fresh Roasted Red Pepper Hummus
all purpose flour
baking powder
salt
large eggs
milk
salt
pepper
muffin pan or foil cupcake liners
227g
300g
10g
7g
100g
170g



1. Preheat oven to 400F.

2. In a large mixing bowl, combine all the dry ingredients. Mix well. In another bowl, mix Summer Fresh Roasted Red Pepper Hummus with milk and egg. Mix throughly.

3. Put half of the dry ingredients to the liquid mixture. Fold the mixture gently until they are just combined. Portion the batter to the muffin pan.

4. Bake for about 12 min or until they are cooked in the centre.

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Meatballs in Summer Fresh 3 Peppercorn Fresh Cooking Sauce

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Summer Fresh 3 Peppercorn Fresh Cooking Sauce

1
1/2
3
1/4
as needed
to taste
to taste
Summer Fresh 3 Peppercorn Fresh Cooking Sauce
Beef Meatballs, fully cooked (about 30 meatballs)
Pepper Jelly or any Fruit Jelly
Crushed Chilli Flakes
Italian Parsley, chopped, for garnish
Salt
Black Pepper
454g
454g
45g
1g
as needed
to taste
to taste
1. In a small crockpot (3 to 5 quart size), add 1 whole container of Summer Fresh 3 Peppercorn Cooking Sauce, 3 tbsp of Pepper Jelly, 1 tsp of crushed chilli flakes, and 1 package of Meatball. Make sure the balls are minimum 3/4 covered. If needed, add a bit of water.

2. Set the slow cooker to the slow setting and let them cook for about 2 to 3 hours.

3. Alternate method of cooking if slow cooker is not available: In a medium to large size pan, bring the sauce, crushed chilli flakes, and pepper jelly to boil. Reduce to simmer, add meatballs to the pan. Let meatballs to simmer for about 20-30 minutes.

Serve meatballs with toothpicks. Sprinkle chopped parsley all over meatballs. For additional dipping sauce: Serve meatballs with Summer Fresh 5 Cheese Dip.

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