Recipes

Baked Crispy Cheese Nuggets
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Ingredients (serves 2-4):

Directions:

Using a knife, slice the paneer cheese pack into ¼ inch thick slices. Then using a heart shaped cookie cutter, cut out heart shaped pieces. Brush each heart with oil. Brush a baking pan with the remaining oil.

Create a rub by mixing: corn meal, paprika, cumin and salt. Rub each piece of cheese with the mixture and place them on a baking sheet about one inch apart.

Bake at 400 for 20 minutes until golden brown. Remove and serve hot with HerbNZest Chive Tomato or Pumpkin Cooking Sauce in a bowl to dip into.

    Spicy Pumpkin Dip
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    Vegetarian Appetizer, serves 4, 100 calories/serving, 8 minutes

    Ingredients

    1 jar HerbNZest Saffron-Fennel Pumpkin Butter

    1 8oz. jar sour cream

    2 tbsp. de-husked and toasted pumpkin or sunflower seeds

    ¼ tsp. kosher salt

    1 tsp. tabasco hot sauce (optional)

    Direction

    Mix sour cream, pumpkin butter, hot sauce and salt. Top with toasted seeds. Serve with pita chips, carrots or celery sticks, cheese ball appetizer, or crackers. 

    Fish Taco Salad with Cranberry Avocado Crema
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    Ingredients (serves 2):

    • 1 pound (or two medium fillets) flaky white fish such as tilapia
    • 2 tbs olive oil
    • 2 tbs lime juice (divided)
    • 1/4 tsp salt (divided)
    • ½ medium avocado
    • 1 small jalapeno pepper (optional based on desired spice level)
    • ½ jar 7.6 oz HerbNZest Chipotle Cranberry Relish
    • 6 large lettuce leaves
    • ¼ cup tomatoes chopped
    • 10-15 corn chips
    • ¼ cup boiled corn

    Preparation:

    For fish: Marinade fish in 1 tbsp lime juice and 1/8 tsp salt for ½ hour. In a skillet, fry fish in medium heat for 3 minutes on each side. Cool down and break into 1 inch pieces.

    For crema: In a grinder, grind avocado, HerbNZest Chipotle Cranberry Orange Relish, 1 tbsp lime juice, 1/8 tsp salt, and jalapeno into a thick sauce.

    For salad: Toss 2 large lettuce leaves chopped, tomatoes, chips, corn, fish, sauce, and chips. Serve with more crema on top.

    • Deboleena Dutta

    Pumpkin Fennel Dip
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    Vegetarian appetizer, serves 4, 10 minutes

    Ingredients
    1 x 7.6 oz. jar HerbNZest Fennel Saffron Pumpkin Butter1 8oz. tub of sour cream
    1/2 tsp. salt
    1/3 cup sunflower seeds, toasted and salted

    Preparation
    Mix in all ingredients (except ½ of the sunflower seeds). Spoon the mixture into a serving bowl and sprinkle remaining sunflower seeds on top. Serve with celery, carrots or pita chips.

    • Deboleena Dutta

    Cranberry Avocado Crema
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    Sauce or dip, serves 6, 10 minutes

    Ingredients
    1 x 7.6oz jar HerbNZest Chipotle Cranberry Orange Relish
    1 medium avocado
    2 tbsp. lime juice
    1/4 tsp. salt
    1/2 cup chopped cilantro
    ¼ jalapeno (optional if spice is desired)

     

    Preparation
    Grind all ingredients into a thick sauce. Use the sauce over tacos, as a dressing over salad, over fish, or mixed into couscous or quinoa.
    • Deboleena Dutta

    Pumpkin Orzo Antipasti
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    Meal, serves 4, 250 calories/serving, 25 minutes

    Ingredients

    • 1 cup orzo

    • 1 cup cherry tomatoes

    • 1/3 cup pitted Mediterranean olives

    • 1 7.6 oz jar HerbNZest Curry Pumpkin Pesto

    • 2 tbsp olive oil

    • salt and pepper to taste

    • 6-8 basil leaves, chopped into long strips (optional)

    Directions

    In a rice cooker, in about 2 cups of water, pour in orzo, salt, and cook according to package instructions (about 15 minutes). While orzo is cooking, halve the cherry tomatoes.

    When the orzo is al dente, remove from heat and strain. In a bowl, mix in the tomatoes, olive oil, olives and HerbNZest Curry Pumpkin Pesto. Mix well. Add fresh pepper and salt to taste. Serve hot.

    • Deboleena Dutta