Resources & Recipes
Sun Dried Tomatoes
Halibut Filets with Sun-dried Tomato-Caper Sauce
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Ingredients
2 halibut filets
1 T olive oil
1 t finely minced garlic
1 t finely minced onion
½ cup Traina California Sun-dried Tomatoes
½ cup chicken stock, warmed
1 T capers
2 t minced fresh parsley
1 T almonds, toasted
2 t butter
Salt and freshly ground pepper
Directions
Heat olive oil in skillet. Add halibut and sauté until it is browned on both sides. Remove fish from pan and keep warm while preparing pan sauce.
Lower heat, add one teaspoon butter. After butter is melted add minced onion and sauté until onion is translucent. Add garlic and capers. Continue to sauté an additional 2 minutes. Add warm broth to pan, and reduce liquid by one half. Add parsley, adjust seasonings and top dish with toasted almonds.
Posted by: Traina Kitchens
Italian Sun-dried Tomato Torte
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Ingredients
16 oz cream cheese
½ cup bottled Caesar salad dressing
½ t freshly ground black pepper
½ cup pine nuts, toasted
¼ cup chopped basil
½ cup shredded Parmesan cheese
1 cup julienne cut Traina sun-dried Tomatoes in Oil, drained
1½ cups fresh baby spinach
Directions
In a food processor, blend cream cheese and Caesar dressing until smooth. Remove from processor and stir in Parmesan cheese and black pepper. (adjust with milk if cheese is too thick) Combine basil and spinach.
Line a terrine with plastic wrap allowing wrap to hang over all sides. Start torte by layering cream cheese mixture at bottom, followed by a sprinkling of baby spinach Top with sun-dried tomatoes and pine nuts Continue layering until all the ingredients are gone (saving a small amount to decorate top) Pull wrap over top of terrine, and chill for at least 3 hours.
Posted by: Traina Kitchens
Pasta with Green Kale, Golden Raisins and Red Sun-dried Tomatoes
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Ingredients
4 cups cooked pasta (Italian orecchiette is a good choice)
¼ cup oil
3 cloves garlic, minced
2 shallots, minced
1 T Worcestershire
1 bunch green kale
1 cup chicken broth plus ½ cup kale cooking liquid
¼ cup Traina sun-dried Tomatoes
¼ cup Traina Golden Raisins
¼ cup toasted, chopped almonds or toasted pine nuts
½ cup Parmesan, grated
Salt, fresh ground pepper to taste
Directions
Trim bottom off kale stalk, discard. Loosely shred leafy greens from stalk and dice top 3” of stalk. Retain shredded leaves and diced pieces. Cook Kale stems in boiling water until barely tender. Drain and retain liquid.
Heat olive oil in a sauté pan. Add shallots to pan and sauté for 3 minutes until shallot becomes translucent. Add garlic and cook an additional minute or two.
Add kale and continue to sauté until greens wilt. Add Worcestershire and some broth if needed to wilt kale.
Add raisins and sun-dried Tomatoes. Adjust liquid and cook down until slightly thickened. Add sauce to hot pasta. Top with grated Parmesan and nuts.
Posted by: Traina Kitchens
Penne with Traina Sun-dried Tomatoes, Shrimp and Yellow Peppers
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Ingredients
Pasta, 3 cups cooked
1½ T olive oil
Traina Sun-dried Tomato halves
½ lb shrimp
1½ cups julienne-cut yellow peppers
½ cup heavy cream
2 T sliced fresh basil
Parmesan
Directions
When olive oil is heated through, add shrimp and yellow peppers. Sauté mixture until shrimp are almost opaque. Add Sun-dried Tomatoes and cream. Cook until mixture is thickened. Toss in cooked pasta, basil and Parmesan cheese.
Posted by: Traina Kitchens
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Add Traina Foods Sun Dried California Apricots to a sweet potato casserole… add turnips too for health's sake.
