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RECIPE IDEAS:

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Bleu Cheese Balsamic Vinaigrette:

• Toss it with your favorite mixed greens
• Marinate sliced pears for two hours, serve on top of fresh greens garnished with roasted pecans and bleu cheese crumbles
• Marinate and grill chicken

Artichoke Walnut Tapenade:

• Toss with your favorite pasta
• Saute garlic, add white wine and the Tapenade and serve over Ravioli's
• Bake over chicken and top with provolone
• Saute garlic, add white wine , fresh lemon juice and your favorite seafood. Heat and serve over pasta with fresh chopped parsley.
• Spoon over roasted cauliflower, top with grated mozzarella and bake until bubbly and hot.

Apricot Ginger Teriyaki Glaze:

• Baste shrimp, salmon, or pork ribs and bake, broil or BBQ
• Marinate chicken for two hours, then bake, broil or BBQ
• Use as a stir fry sauce or as a dipping sauce for your favorite Asian dish
• Make chicken cakes, brown on both sides in a frying pan. Add glaze and cook until glaze is reduced.

Shitake Mushroom Steak Marinade:

• Slather it on barbecued steak or lamb
• Glaze a beef or pork roast
• Use it as a sauce for frozen meat balls for a quick appetizer
• Slice left over roast beef, saute fresh mushrooms, toss with sauce and serve in a french roll.