Saturday, December 31, 2011

Lucky New Year Salad!

In different parts of the world certain foods are considered to be lucky.  In the Southern part of the USA eating black eyed peas are said to bring luck for the new year and are traditionally ate New Years Day.  This salad is delicious enough for all year round and even makes a good salsa!


INGREDIENTS:
1 (15.5 ounce) can whiten beans, drained
1 (15.5 ounce) can garbanzo beans,drained
1 (15.5 ounce) can black-eyed peas, drained
1 (14 ounce) jar Cara Mia marinated artichoke hearts, drained and chopped
1/2 onions, chopped
2 large tomatoes, diced
3 cloves garlic, minced
3 tablespoons STAR Extra Virgin Olive Oil
3 tablespoons STAR Balsamic Vinegar
1/4 cup chopped fresh parsley
2 teaspoons crushed dried oregano
1 teaspoon ground black pepper

DIRECTIONS:

Mix the white beans, garbanzo beans, black-eyed peas, artichokes, onions, tomatoes, and garlic together in a bowl. Toss with the olive oil, balsamic vinegar, parsley, oregano, and black pepper until well mixed. Refrigerate for 1 hour before serving.
Monday, December 19, 2011

Braised Artichokes with Potatoes and Carrots

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This delicious recipe makes a great side dish for roasted chicken or roasts. 

 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.

Serves 8
Wednesday, December 14, 2011

Healthier Holiday Recipes

Thursday, December 8, 2011

Roasted Artichoke Hearts


5 (6.5 oz.) jars Cara Mia Marinated Artichoke Hearts, drained
3 garlic cloves, thinly sliced
2 Tbs. STAR Extra Virgin Olive Oil
2 Tbs. chopped Italian parsley
salt and pepper
1/3 cup grated Parmesan cheese

Preheat oven to 400ºF.
Place artichokes and garlic in shallow casserole or iron skillet. Drizzle with oil. Add parsley and toss to combine. Add salt and pepper to taste. Roast 15 to 20 minutes, or until edges of artichokes are beginning to turn deep golden. Transfer to serving dish. Sprinkle with Parmesan cheese. Serve hot.

Makes about 6 appetizer or 4 side dish servings
Monday, December 5, 2011

Antipasti Pull-Apart Pizza Recipe

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We love the recipe for Holiday Parties! It makes a great appetizer.

Thursday, December 1, 2011

Enter our Holiday Quiz to win Cara Mia Marinated Artichokes & a Tote Bag

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About Me

Cara Mia
Cara Mia brand was started by an artichoke grower co-op in 1955, in the “artichoke capital” of the world, Castroville, CA. The co-op opened as a freezer operator with the intent of providing consumers another means to enjoy the edible thistle all year around. The venture proved so successful that a marinating line was added in 1958. Soon sales of the marinated produce far surpassed the frozen line as consumers enjoyed the proprietary marinade that dressed the tender leaves. The Borges Group acquired Cara Mia and its proprietary spice mix/marinade recipe in 2001. Today Cara Mia is the #1 selling brand of marinated artichokes. Look for them, and the other Cara Mia marinated vegetable items, in the Produce Dept.
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