Monday, May 21, 2012

Potato Salad with Artichoke Hearts

Potato Salad with Artichoke Hearts
Make your potato salad more interesting by adding Cara Mia Marinated Artichoke Hearts.
2 pounds potatoes, scrubbed and quartered
1 cup mayonnaise
2 teaspoons prepared mustard
2 tablespoons STAR Capers, drained
2 hard-boiled eggs, sliced
1 cup thinly sliced celery stalks
1 jar (14.75-ounce) CARA MIA Marinated Artichoke Hearts, drained
5 slices bacon, cooked crisp and crumbled

Place potatoes in cold water in a large pot of water. Bring the water to boil, then lower the heat to a simmer, cook until the potatoes are tender when pierced with a knife, about 15 minutes. Drain potatoes and place on a sheet pan to cool.

In small bowl, combine mayonnaise, mustard and capers; mix well and set aside. Combine potatoes, eggs, celery, artichoke hearts and bacon in medium mixing bowl. Add dressing and stir gently until well coated. Let stand in refrigerator for several hours. Serve cold.

Makes 7 cups

Wednesday, May 9, 2012

Shrimp and Linguine with Artichoke Hearts

We love a good pasta dish.  This Shrimp and Linguine with Artichoke Hearts recipe is easy and tasty.
Shrimp and Linguine with Artichoke Hearts
10 ounces dry linguine
1 jar (14.75-ounce) CARA MIA Marinated Artichoke Hearts
2 cloves minced garlic
2 teaspoons STAR Originale Olive Oil
2 teaspoons cornstarch
1 pound frozen, uncooked, peeled and deveined extra large shrimp, thawed
2 tablespoons chopped fresh dill
1/4 teaspoon kosher salt
Black pepper, to taste
Dill sprigs; for garnish

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Cook linguine according to package directions. Reserving 3/4 cup liquid, drain artichoke hearts; set aside. Add water to reserved liquid to equal 1 cup and set aside.

In large skillet, sauté garlic in oil. Add cornstarch to reserved liquid and mix well. Add to skillet; heat to simmer, stirring constantly until thickened. Stir in shrimp and cook until pink and done. Add artichoke hearts and heat through. Season with fresh dill, salt and black pepper. Serve hot over drained linguine. Garnish with dill sprigs.

Serves 6

Wednesday, May 2, 2012

Artichoke to Zucchini Salad

Artichoke to Zucchini Salad   
This salad has a wonderful mixture of ingredients and can be served as a side dish or a main entree.
1/3 cup cider vinegar
1/3 cup sugar
1 teaspoon fresh basil leaves, minced
1 tablespoon fresh oregano leaves, minced
3/4 teaspoon salt 1/4 teaspoon black pepper
1/3 cup STAR Extra Virgin Olive Oil

1 jar (14.75-ounce) CARA MIA Artichoke Hearts Packed In Water, drained and halved
1 fresh zucchini, cut into chunks
1 package (8-ounce) mushrooms, cut in bite-size pieces
1 jar (2-ounce) pimentos, drained
Mixed greens, as needed

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Combine all ingredients for dressing, except olive oil, in large mixing bowl. Add oil in slow, steady stream, whisking constantly. Drain artichoke hearts and cut in half lengthwise. Add to bowl along with zucchini, mushrooms and pimentos; toss to cover with dressing. Set aside to chill for at least 4 hours, stirring occasionally. Serve on a bed of mixed greens on a platter or on individual serving plates.

Makes 1 cup dressing & 4 cups salad
Serves 4
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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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