Tuesday, July 10, 2012

Cara Mia Artichoke Zucchini Salad

This great recipe is perfect for weekend barbecues!  Love the combination of artichokes, mushrooms and zucchini.

Cara Mia Artichoke to Zucchini Salad
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

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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) pimientos, drained
Mixed greens, as needed
Combine all ingredients for dressing, except olive oil, in large mixing bowl. Add oil in a slow and steady stream, whisking constantly. Drain artichoke hearts and cut in half lengthwise. Add zucchini, mushrooms and pimientos to bowl; 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
Thursday, July 5, 2012

Artichoke-Stuffed Portobellos

Artichoke-Stuffed Portobellos

For a tasty change of pace, try these moist and tangy portobello mushrooms filled with Cara Mia Artichoke hearts. Delightfully flavorful!

3 tablespoon STAR Original Olive Oil
1 tablespoon STAR Balsamic Vinegar
4 large portobello mushrooms, stems removed
1 14.75 oz. jar Cara Mia Artichoke Hearts in Water, rinsed, drained and coarsely chopped
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons shredded part-skim mozzarella cheese
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In a small bowl, combine 1 tbsp of the STAR Original Olive Oil and STAR Balsamic Vinegar; brush over both sides of mushrooms. Place mushrooms stem side down on a broiler pan coated with cooking spray. Broil 4-6 in. from the heat for 4 minutes.

Meanwhile, in a small bowl, combine the Cara Mia Artichokes, oregano, salt and pepper. Turn mushrooms over; broil 2 minutes longer. Fill with artichoke mixture; drizzle with the rest of the olive oil.

Broil for 2-3 minutes or until heated through. Sprinkle with cheese; broil 1-2 minutes longer or until cheese is melted. Yield: 2 servings.

Serve by itself or on a bed of mixed greens.

This was inspired from a recipe from A Taste from Home

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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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