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Valentine's Day Thai Curry Mussels

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Summer Fresh Thai Curry Sauce

1
1 lb
2 tbsp
1 sprig
8
Summer Fresh Thai Curry Fresh Cooking Sauce
Mussels
Green and red peppers, finely diced as garnish
Italian parsley, for garnish
Heart shaped bread cutouts
1. Bring Summer Fresh Thai Curry Fresh Sauce in a medium size pot to a boil. In the mean time, clean and scrub mussels. Discard mussels that are opened and are not closing after being tapped.

2. Put mussels into the pot. Cover the pot tightly. Shake pot from time to time. Bring mussels to a boil, about 3-4 min.

3. Remove mussels from pot using a strainer and pick out ones that are not opened. If there is a lot of juices remain at the bottom of the pot, reduce the juice to the desired thickness.

4. Sprinkle finely diced peppers and parsley over the mussels and juices. Serve with toasted bread.

Serves 2

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French Bread Bruschetta Hearts

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Summer Fresh Bruschetta

1
3

Summer Fresh Bruschetta
French bread, wide slices
Fresh basil, for garnish
200g
100g
250g
1. Preheat oven to 375F

2. Using a heart shaped cookie cutter, cut out pita breads. Brush each pita bread with oil from Summer Fresh Bruschetta. Toast pita breads in the oven for about 4-5 minutes.

3. Spoon 1 tbsp of Summer Fresh Bruschetta over the heart shaped pita cut outs. Garnish each piece with a basil leaf.

Serve: 12 portions

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Chicken Roulade for Two

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Summer Fresh Bruschetta

Summer Fresh Sundried Tomato Dip

2 pc
1
1
1 cup


Chicken Breast, Butterflied, Pounded flat
Summer Fresh Sundried Tomato Parmesan Dip
Summer Fresh Bruschetta
Breadcrumbs
Salt, as needed
Pepper, as needed
1. Preheat oven to 375F

2. Roll out flattened chicken breast on a flat surface. Spread about a tbsp of Summer Fresh Sundried Tomato Parmesan Dip on the chicken, leave about an inch from the edges. Spread 2 tbsp of Summer Fresh Bruschett evenly all over the chicken, again leave about an inch from the edges.

3. Roll chicken from the narrowest width to the widest. Keep the roll tight. Wrap the chicken tightly in cling wrap and let it sit in the fridge for about 30 min or so.

4. After 30 min, unwrap the chicken. If it needed, use toothpicks to secure chicken in places. Dip chicken roulade in the remaining Summer Fresh Sundried Tomato Parmesan Dip. Once it is all covered, breadcrumb the chicken evenly.

5. Bake chicken in the oven for about 17-25 min, depending the size of the chicken breast. Bake chicken until it reaches 165F internally. Serve chicken with Summer Fresh Greek Couscous Salad.

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