It’s summer time! We could scarcely contain ourselves… Our grills have been scoured, the tiki lamps have been filled, and even a clean table cloth is ready to go. All that’s left? THE FOOD. Take a look below. We have a pair of perfect summer recipe ideas that use RA products including one from a vendor and one from an RA employee. Plus all the stuff your customers crave for their summer time fun; Skewers, locally made pesto, charcoal, grillables, (chicken! veggie burgers! sausages! seitan!), pasta, pesto, and last but not least gelato.
Raised without the use of antibiotics, growth drugs or hormones, Murray’s Chickens have plenty of room to stretch their wings and access to fresh air and sunlight. The birds that have the best living conditions, also have the best flavor. The Certified Humane label acknowledges the humane manner in which all Murray’s Chickens are raised and handled. Consumers choose Murray’s for the unparalleled taste and low fat content of the signature breed. www.murrayschicken.com
Chateau Royal is a family owned business with over thirty years experience in manufacturing high quality gourmet food products. With their own in-house chefs, they are reinventing sausages and ravioli by using game and gourmet meats and combining them with only the highest quality, all natural ingredients. Our personal favorite at Regional is the Buffalo with Chipotle Chiles. This amazing sausage with its southwestern flavors and heat from smoked jalapeños makes for an excellent introduction to buffalo. http://www.crgourmet.net/
Whole in the Wall Pesto
All Whole in the Wall Pesto Sauces are crafted with the same high standards as our traditional Basil Pesto. Commercial brands of pesto sauce are most often short on fresh herbs, and long on dried herbs, inferior fillers and oils. Good pesto simply cannot be dried or bottled. These pesto’s are quickly frozen after being made, preserving the flavor and freshness of the herbs.
Summer Harvest Cream Sauce (from Brian at Whole in the Wall)
1 container Whole in the Wall Garlic Spike Pesto
1 1/2 Tablespoons butter
4 Tablespoons brown rice flour
3 Tablespoons heavy cream
2 1/2 teaspoons sea salt
1/2 teaspoon black pepper
1/2 teaspoon onion powder
3 Tablespoons white chablis wine
2 cups milk
Melt butter, add rice flour, then heavy cream and whisk and begin to make a rue on low flame.
Add milk as rue begins to thicken. Continue to whisk
Add spices, wine, and last garlic spike pesto
Serve over grilled or roasted veggies, pasta, chicken or just about anything. Mmmmmm! http://www.wholeinthewall.com/pesto.htm
Regional Access “Employee Favorites” Recipe
Picnic Ready Asian Cabbage Slaw
2 cups grated or finely shredded carrot
2 cups finely shredded red cabbage
1/4 cup fresh cilantro, washed, dried and chopped
1/4 cup rice wine vinegar (RA code #NY3069)
1/2 tablespoon 100% raw blue agave syrup (RA code #MO430)
1/2 teaspoon toasted sesame oil (RA code #NY12241)
1/4 teaspoon fine ground Celtic sea salt, or to taste (RA code #SS510)
1 tablespoon brown sesame seeds (RA code #SD510)
Combine the carrot, cabbage and cilantro in a bowl. Mix the other ingredients together and stir to allow the sweetener to dissolve. Toss it all together and stir to combine. Serve chilled!