Friday, October 29, 2010
Mushroom Artichoke Omlete
10:32 AM | 
Posted by
Cara Mia
Most people think of omletes as a breakfast food, but they are a quick solution for lunch or dinner as well.
1 jar (6.5-ounce) CARA MIA Marinated Artichoke Hearts
2 tablespoons unsalted butter
1/3 cup chopped scallions, divided
1/2 teaspoon minced garlic
1 cup sliced fresh mushrooms
6 eggs
2 tablespoons white wine or broth
1 tablespoon sugar
3 tablespoons grated Parmesan cheese
Salt and pepper; to taste
Directions
Cut drained artichoke hearts in half lengthwise; set aside. Melt butter in large ovenproof skillet. Sauté 4 tablespoons scallions and garlic until softened. Add mushrooms and sauté until golden. Stir in artichoke hearts and heat through. Reduce heat to medium-low. Beat eggs, wine and sugar together until blended; pour over mushroom-artichoke mixture. Do not stir. Cook slowly until sides are bubbly and bottom is set.
Preheat broiler. Sprinkle omelet with cheese, salt and pepper to taste. Broil until cheese is browned and eggs are set. Garnish with remaining chopped scallions and serve immediately, directly from skillet or turned onto platter.
Serves 6
Wednesday, October 27, 2010
Artichokes revealed!
The edible portion of the artichoke is actually the flower bud of the plant. If allowed to flower, the blossoms are a deep violet-blue and can reach seven inches in diameter.
Thursday, October 21, 2010
Artichoke and Parmesan Pastries
2 slices bacon
1 jar (6.5-ounce) CARA MIA Marinated Artichoke Hearts
1 teaspoon minced garlic
1/4 cup freshly grated Parmesan cheese
2 tablespoons thinly sliced green onion
1 package (15 shells) frozen baked mini phyllo shells
Directions:
Fry bacon until crisp and drain; set aside. Drain artichoke hearts, thoroughly; turn into food processor, and process with garlic and cheese, until chopped fine. Transfer to bowl; crumble bacon and stir in along with green onions. Divide and spoon filling into shells. Bake in preheated oven at 375°F for 8 to 12 minutes until filling is set and phyllo is golden. Serve hot or cold.
Makes 15 appetizers
Sunday, October 17, 2010
Having a great show!
Friday, October 15, 2010
Cara Mia a PMA Show in Orlando
We are going to be at the Produce Marketing Association (PMA), Fresh Summit at the Orange County Convention Center, Orlando, FL, booth # 1105, Oct 15th-18th. We would love to see you if you are there, come by and get a sample!
Saturday, October 9, 2010
Artichoke Fun Fact
Thursday, October 7, 2010
Pan Seared Fish w/ Artichoke Caponata & Orzo
Click here to read more!
Friday, October 1, 2010
Braised Artichokes with Carrots and Potatoes
Root vegetables are perfect for Fall. We love this recipe for a change in your side dishes.
Ingredients
1 jar (14.75-ounce) CARA MIA Marinated Artichoke Hearts
1 pound Yukon Gold potatoes, scrubbed and cut into chunks
2 carrots, peeled and cut crosswise into 1-inch pieces
1/3 cup STAR Extra Light Olive Oil
Small sprigs rosemary and thyme
Kosher salt and black pepper, to taste
1 lemon, cut into wedges
Directions
Preheat oven to 350˚F. Drain artichoke hearts, reserving 1/2 cup marinade; set aside. Place potatoes and carrots in ovenproof casserole dish. Add olive oil, marinade from artichokes and herb sprigs; stir. Season with salt and pepper; cover tightly. Place in oven and bake at 350˚F for 20 minutes. Add artichoke hearts; continue to bake until potatoes and carrots are tender, about 20 to 30 minutes more. Garnish with lemon wedges and serve immediately.
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