Wednesday, August 31, 2011
Recipes We Love: Artichoke Puree
8:04 AM | 
Posted by
Cara Mia
Inspired From the 7Gen Blog by Robin
Artichokes were born in the Nile Valley and came to the U.S. in the 19th Century. Researchers say that the blossom of this thistle plant can be good for your heart, and offer a great source of fiber, magnesium, folic acid, and vitamin C.
Here's the quick, no-cook recipe for Artichoke Puree:
Ingredients:
1 14 oz jar of Cara Mia Artichoke hearts in water
2 teaspoons good olive oil
1 clove of garlic, crushed, or ½ teaspoon garlic powder
1 teaspoon dried thyme
Salt and pepper to taste
Directions:
Squeeze out extra water and put artichokes and other ingredients into a blender or food processor. Process until smooth.
Serve as an appetizer or side dish.
We love this on crackers or a nice crusty bread.
Thursday, August 18, 2011
Artichoke & Avocado Stuffed Tortillas
PREP TIME: 15 MINUTES
COOK TIME: 20 MINUTES
TOTAL TIME: 35 MINUTES SERVES: 4
INGREDIENTS
• 1 cup Cara Mia Marinated Artichoke Hearts, coarsely
chopped plus 2 Tbsp marinade
• 1 (15-oz) can no salt added black beans, rinsed and drained
• 1/2 large, ripe California Avocado, peeled, seeded and chopped
• 1 medium lime, quartered
• 1 medium garlic clove, minced
• 1/2 tsp ground cumin
INSTRUCTIONS
Preheat oven to 350° F. Combine artichoke hearts and black beans in medium bowl, add avocado and squeeze 1 lime wedge over it. Gently toss the black bean mixture with the marinade, garlic, cumin and half of the cilantro. Spoon equal amounts down the center of each tortilla. Roll slightly and place seam side down in a nonstick 13” x 9” baking pan. Combine enchilada sauce with olive oil and spoon mixture over the tortillas, being sure to cover tortillas completely and bake, uncovered, 20 minutes to heat thoroughly. If desired, top each tortilla with equal amounts of cheese and sour cream. Squeeze lime wedges over all and sprinkle with remaining cilantro.
To download this recipe and more CLICK HERE
Recipe provided by the California Avocado Commission and Cara Mia Products
Friday, August 12, 2011
Summer Lentil Salad
Recipe provided by the California Avocado Commission and Cara Mia Products
PREP TIME: 10 MINUTES COOK TIME: 20 MINUTES
TOTAL TIME: 25 MINUTES SERVES: 4
INGREDIENTS
• 1 1/2 cups grape tomatoes, quartered
• 1 cup Cara Mia Marinated Artichoke Hearts,
coarsely chopped plus 2 Tbsp marinade
• 1/2 large, ripe California Avocado, peeled, seeded and
chopped
• 1/4 cup chopped fresh basil, or to taste
• 1 cup spring greens or baby spinach, coarsely chopped
• 1/2 cup dried lentils, sorted and rinsed
• 2 1/2 Tbsp STAR Extra Virgin Olive Oil
• 2 Tbsp STAR Balsamic Vinegar
• 2 medium garlic cloves, minced
• 3/4 tsp dried rosemary
• 1/2 tsp salt
• 1/8 tsp dried pepper flakes (optional)
INSTRUCTIONS
Bring 2 cups water to boil in medium saucepan. Stir in lentils, reduce heat, cover, simmer 20 minutes or until just tender. Meanwhile, whisk together olive oil, vinegar, garlic, rosemary and salt in medium bowl. Fold in remaining ingredients, except spring greens. Drain lentils in colander and run under cold water to cool quickly. Shake off excess liquid and stir into the artichoke mixture. Fold in spring greens until slightly wilted. Serve as is or in Boston Bibb lettuce cups or on whole romaine lettuce leaves.
TIP: For even faster preparation, use one cup of pre-cooked lentils.
TOTAL TIME: 25 MINUTES SERVES: 4
INGREDIENTS
• 1 1/2 cups grape tomatoes, quartered
• 1 cup Cara Mia Marinated Artichoke Hearts,
coarsely chopped plus 2 Tbsp marinade
• 1/2 large, ripe California Avocado, peeled, seeded and
chopped
• 1/4 cup chopped fresh basil, or to taste
• 1 cup spring greens or baby spinach, coarsely chopped
• 1/2 cup dried lentils, sorted and rinsed
• 2 1/2 Tbsp STAR Extra Virgin Olive Oil
• 2 Tbsp STAR Balsamic Vinegar
• 2 medium garlic cloves, minced
• 3/4 tsp dried rosemary
• 1/2 tsp salt
• 1/8 tsp dried pepper flakes (optional)
INSTRUCTIONS
Bring 2 cups water to boil in medium saucepan. Stir in lentils, reduce heat, cover, simmer 20 minutes or until just tender. Meanwhile, whisk together olive oil, vinegar, garlic, rosemary and salt in medium bowl. Fold in remaining ingredients, except spring greens. Drain lentils in colander and run under cold water to cool quickly. Shake off excess liquid and stir into the artichoke mixture. Fold in spring greens until slightly wilted. Serve as is or in Boston Bibb lettuce cups or on whole romaine lettuce leaves.
TIP: For even faster preparation, use one cup of pre-cooked lentils.
Friday, August 5, 2011
Mediterranean Pasta Salad with Artichokes and Avocado
.
Recipe provided by the California Avocado Commission
PREP TIME: 15 MINUTES COOK TIME: 10 MINUTES
TOTAL TIME: 25 MINUTES SERVES: 4
INGREDIENTS
• 3 Tbsp STAR Extra Virgin Olive Oil
• 1 Tbsp fresh lemon juice
• 1/4 tsp salt
• 2 Tbsp loosely packed fresh dill
• 1/2 lb orecchiette or small pasta, cooked, drained and cooled
• 1 large, ripe California Avocado, peeled, seeded and cut into
1/2” cubes
• 1 cup cherry tomatoes, cut in quarters
• 1/4 cup pitted kalamata olives, cut in half
• 1/2 medium hot house cucumber, cut lengthwise in quarters
and sliced
• 1 (6.5-oz) jar Cara Mia Marinated Artichoke Hearts, drained and
cut in half
INSTRUCTIONS
Place olive oil, lemon juice and salt in a food processor or blender;
blend until creamy. Add dill and pulse just until incorporated.
Pour over pasta and toss to coat. Add remaining ingredients and
toss to combine.
NUTRITION INFORMATION PER SERVING
Calories 300; Total Fat 19 g (Sat 2.5 g, Trans 0 g, Poly 2 g, Mono 13 g);
Recipe provided by the California Avocado CommissionPREP TIME: 15 MINUTES COOK TIME: 10 MINUTES
TOTAL TIME: 25 MINUTES SERVES: 4
INGREDIENTS
• 3 Tbsp STAR Extra Virgin Olive Oil
• 1 Tbsp fresh lemon juice
• 1/4 tsp salt
• 2 Tbsp loosely packed fresh dill
• 1/2 lb orecchiette or small pasta, cooked, drained and cooled
• 1 large, ripe California Avocado, peeled, seeded and cut into
1/2” cubes
• 1 cup cherry tomatoes, cut in quarters
• 1/4 cup pitted kalamata olives, cut in half
• 1/2 medium hot house cucumber, cut lengthwise in quarters
and sliced
• 1 (6.5-oz) jar Cara Mia Marinated Artichoke Hearts, drained and
cut in half
INSTRUCTIONS
Place olive oil, lemon juice and salt in a food processor or blender;
blend until creamy. Add dill and pulse just until incorporated.
Pour over pasta and toss to coat. Add remaining ingredients and
toss to combine.
NUTRITION INFORMATION PER SERVING
Calories 300; Total Fat 19 g (Sat 2.5 g, Trans 0 g, Poly 2 g, Mono 13 g);
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