Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze #TastyParTea #InspiredByNature

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

Decisions, decisions.  Just yesterday I saw a friend trying to decide which picture of her kids she should copy for Christmas.  I mean, they were ALL cute!

I couldn’t even decide which delicious picture to choose from of these gorgeous brunch displays I get to share with you!

 

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

And what kind of tea do make with these?

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

Do I do cardamom, or cinnamon, earl grey, or raspberry?  Loose leaf or tea bags??  Oh my goodness, I can’t decide!!!!!

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

Except I did decide.  And I brought you this delicious meal.  Well, okay, I brought it for you to look at, but by all means, please make it, because you know who was sampling this deliciousness while the family was in snooze land.  It may or not may not have been me.

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

Because the orange tea infused into every bite of this meal was perfection!  I’m sure you can use any other kind.  But this worked!

I’m talking about tea in the salad dressing.

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

Tea in the biscuits.

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

Tea ON the biscuits.

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

And tea on the side.

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

Did you know there are many cooking uses for tea?  That’s why myself and 11 other bloggers are sharing our tips for cooking with tea-with a giveaway to boot!  Check it out here!

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

Oh, and if you are waiting for a reipe, you can find it below!  And don’t forget to visit our sponsors!!  Charles Viancin and The Replublic of Tea!!!

The Giveaway…

Our generous sponsors have contributed prizes for this event.

The giveaway will begin on November 12th and end on November 21st

and is open to US residents only.

a Rafflecopter giveaway

 

Our Sponsors*…

and how you can find them around the internet

 

Charles Viancin

on the web, on Twitter, on Facebook, on Instagram, on Pinterest

 

 

 

The Republic of Tea

on the web, on Twitter, on Facebook, on Pinterest, on Instagram

 

The trick to these biscuits is letting the dough rest while you prepare the salad dressing, then gently folding in the blueberries as you knead the dough.

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

See, layer after layer the berries are folded in.

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

Then ever so carefully, cut the biscuits into rounds.  It’s okay if some berries get cut too.  They will still taste wonderful!

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

Place the biscuits on a baking sheet and bake for 10-14 minutes at 425F.

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

They look like this after baking…

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

But after a double dunk in powdered sugar and warm tea, they look like this…

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

And we enjoy them with this…(or just eat three in one sitting like my finicky shark did!)

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

Enjoy!!!  And I hope you win, because the prizes are just way cool!!!!

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze #TastyParTea #InspiredByNature

Prep Time: 45 minutes

Cook Time: 15 minutes

Total Time: 1 hour

Number of servings: 6

Per Serving 682 calories

Fat 34 g

Carbs 86 g

Protein 12 g

6


Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze #TastyParTea #InspiredByNature

A delicious brunch infused with tea throughout.

Ingredients

    For the Biscuits

  • 2 ½ cups all-purpose flour
  • 2 Tb baking powder
  • 1 tsp salt
  • ¼ tsp nutmeg
  • 1 Tb orange zest
  • 6 Tb vegetable shortening
  • 1 cup buttermilk
  • ¼ cup orange spice tea (brewed liquid)
  • 1 Tb honey
  • 1 cup fresh blueberries, rinsed and dried
  • For the Glaze

  • 1 cup powdered sugar
  • 2-3 Tb orange spice tea (brewed liquid)
  • For the Orange Vinaigrette

  • 6 Tb light olive oil
  • 2 Tb orange juice
  • 2 Tb white wine vinegar
  • 2 Tb orange spice tea (brewed liquid)
  • 1 clove garlic, grated on a microplane
  • Pinch salt
  • Pinch pepper
  • 2 pinches thyme
  • For the Salad

  • 12 cups mixed baby greens
  • 1 red onion, sliced thinly
  • 1 cup blueberries
  • 1 orange, peeled and cut into cubes
  • ¾ cup walnuts, lightly chopped
  • ¾ cup crumbled feta cheese

Instructions

  1. In a large bowl whisk together the flour, baking powder, salt, nutmeg, and orange zest. Cut in the shortening with a pastry cutter until mixture resembles small peas. Stir the buttermilk and spiced tea together with the honey in a small bowl and add to the flour mixture. Stir gently to combine, just until incorporated. Set aside to rest, covered with a paper towel.
  2. Preheat the oven to 425F.
  3. In a small glass jar fitted with a tight lid, or a glass bowl with a whisk, combine all dressing ingredients. Shake or whisk to combine until emulsified (thickened).
  4. Prepare the salad ingredients and set aside for plating.
  5. Prepare the biscuits. Dust a bread board with about ¼ cup flour and turn dough out. Pat gently. Add about ¼ cup of the blueberries on top and press gently. Fold the berries into the dough while turning one quarter turn to knead. Repeat until all berries and flour are folded in, about 6 turns. Pat dough gently to 3/4” high. Cut into 2 1/2” rounds with a biscuit cutter, making up to 12 biscuits.
  6. Place biscuits onto an ungreased baking sheet, spacing evenly and bake for 10-14 minutes until just golden brown and berries are somewhat bursting. Cool just slightly on the baking sheet.
  7. Meanwhile prepare glaze by combing the powdered sugar and spiced tea. Carefully dip tops of warm biscuits into warm glaze, using all the glaze. Transfer to a cooling rack or immediately to a bread basket.
  8. Plate the salad, dividing the ingredients among six salad plates or tossing together in a large salad bowl. Drizzle with dressing (2 Tb per serving) and serve with 1 or 2 biscuits.

*Disclosure: Bloggers received complimentary products from sponsors for the creation of this event. This is a sponsored post that contains affiliate links.

Although this post is sponsored, all opinions are our own.*

Asian Infusion Strawberry Feta Cold Noodle Salad for JSL Foods, Inc. Blogger Recipe Challenge #sponsor

Asian Infusion Strawberry Feta Cold Noodle Salad | Famished Fish, Finicky Shark

If I could think of one style of food that never fails to deliver freshness, I would have to say Asian food.  I’ve been eating a 95% ovo-lacto-vegetarian diet, which means burgers are out of the question on weekly date nights.  I tend to lean towards fresh stir fried vegetables, savory plates of Thai noodles and steaming bowls of egg-topped ramen.

Asian Infusion Strawberry Feta Cold Noodle Salad | Famished Fish, Finicky Shark

JSL Foods, Inc.® does not fail to deliver when it comes to freshness.  I was invited to participate in JSL Foods, Inc.’s Blogger Recipe Challenge by developing a new recipe with their precooked noodle products.  Before this challenge I had never tried their noodles before.  I had no idea what I had been missing!  These noodles are tender and made with simple ingredients, fortified with ALA Omega 3 and contain absolutely no MSG’s.

Asian Infusion Strawberry Feta Cold Noodle Salad | Famished Fish, Finicky Shark

The noodles I chose to use for this challenge were the Udon Mushroom Flavor noodles by Fortune® from JSL Foods, Inc.®.  So delicious.  They are easily microwaveable or can be placed in a pot of boiling water, with the provided packet of seasoning.  These noodles can be served in a soup, stir fried with vegetables, or simply served as a cold noodle salad.

Asian Infusion Strawberry Feta Cold Noodle Salad | Famished Fish, Finicky Shark

I decided to serve my noodles as a cold salad.  I simple soaked two packages in a bowl of hot water and one packet of seasoning mix while I prepared the rest of the salad ingredients.  Each bag of fresh packed noodles provides two healthy servings.

My challenge for this recipe was to come up with a type of Asian infusion.  We’ve seen these in restaurants, with Mexican and Asian infusion meals and even Indian and Thai (one of my favorites!).

Asian Infusion Strawberry Feta Cold Noodle Salad | Famished Fish, Finicky Shark

I opted to blend the flavors of Italy with simple Thai flavors, as those are both my favorites!  I left the meat out of this one, like most of my recent dishes.  This Asian Infusion Strawberry Feta Cold Noodle Salad begins with thick and flavorful udon noodles that have been soaked with their own mushroom flavor.  The noodles are then tossed with an olive oil and black sesame seed drizzle, that has also been infused with the Fortune® mushroom flavor.

Asian Infusion Strawberry Feta Cold Noodle Salad | Famished Fish, Finicky Shark

Bright red strawberries, spicy red onions and a chiffonade of bold basil, along with chunks of salty feta cheese are paired with the thick noodles.  All of this is then drizzled with a sweet and zangy strawberry balsamic glaze that is laced with Asian flavors like soy sauce, mirin and lemon grass.  I was literally dipping strawberries in this glaze when it was finished!

Asian Infusion Strawberry Feta Cold Noodle Salad | Famished Fish, Finicky Shark

And the kicker is, this recipe takes only about 30 minutes to prepare from start to finish.  You will be satisfying your taste buds in no time.

It is definitely hard not to load up on the balsamic glaze, but a little goes a long way with flavor.

Asian Infusion Strawberry Feta Cold Noodle Salad | Famished Fish, Finicky Shark

I hope you take the time to look for JSL Foods, Inc.® products in your local market.  You can find them at Albertsons, Bashas, Bel Air, Food 4 Less, Food Maxx, Lucky’s, Jewel, Nob Hill Foods, Raley’s, Randalls, Safeway, Savemart, Shaws, , Stater Bros, Star Market, Target and Winco.   I am definitely buying more of these!

Asian Infusion Strawberry Feta Cold Noodle Salad | Famished Fish, Finicky Shark

You can also find JSL Foods, Inc. on Twitter and Facebook.  And here is my entry for the Blogger Recipe Challenge with instructional photos to start!!

Look at those delicious noodles!

Asian Infusion Strawberry Feta Cold Noodle Salad

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Number of servings: 6

Per Serving 200 calories

Fat 9 g

Carbs 25 g

Protein 4 g

6


Asian Infusion Strawberry Feta Cold Noodle Salad

Ingredients

    For the Noodles

  • 2 - 7.25 oz packages mushroom flavor Fortune fresh cooked udon noodles, including seasoning
  • 2 cups fresh strawberries, sliced
  • 2/3 cup reduced fat crumble feta cheese
  • 1/3 cup red onion, sliced thinly
  • 1/3 cup fresh Thai basil or basil, chiffonade
  • 2 Tb extra virgin olive oil
  • 1 Tb black sesame seeds
  • For the Glaze

  • 3/4 cup balsamic vinegar
  • 1/4 cup seasoned rice vinegar
  • 1/2 cup fresh strawberries, sliced and pureed
  • 1/4 cup brown sugar
  • 1 Tb honey
  • 1Tb mirin
  • 1/2 Tb low sodium soy sauce
  • 2 tsp lemon grass puree from a tube or finely minced lemon grass

Instructions

  1. Bring a pot of water to boiling. In a large bowl, add the refrigerated noodles and ONE packet of mushroom seasoning. Pour boiling water over the noodles to cover and stir gently. Stir occasionally to loosen the noodles and set aside.
  2. In a medium saucepan, combine the brown sugar, vinegars and strawberry puree. Whisk to combine with a wire whisk. Add remaining glaze ingredients. Bring to a low boil, whisking constantly. Reduce to a low simmer, whisking occasionally, until reduced by half, about 20 minutes.
  3. When the glaze is reduced to half cup, remove from heat. Drain the noodles in a colander and rinse with cold water. Return to bowl. Combine olive oil, remaining ONE mushroom seasoning packet and black sesame seeds in a small bowl. Pour over cold noodles and toss. Add sliced onions and strawberries, basil chiffonade and crumbled feta. Toss well.
  4. Serve with balsamic glaze on the side for drizzling.

Notes

Makes 4 main dish servings or 6 side dish servings.

*This post was sponsored by JSL Foods, Inc.®. I received free product from the sponsor for participating in their Blogger Recipe Challenge. No additional compensation was received by me. All opinions, text, images, and recipe are my own. Feel free to substitute the branded ingredients as needed with a like for like product.

Grilled Corn Guacamole on Sofritos Tacos #GuacSquad12

Grilled Corn Guacamole | Famished Fish, Finicky Shark

This is a sponsored post written by me on behalf of Casabella, Gourmet Garden Herbs & Spices and Melissa’s Produce.  All opinions are 100% mine.

Please don’t miss the Giveaway here and other amazing Guacamole recipes below!

Grilled Corn Guacamole | Famished Fish, Finicky Shark

This week my husband and I went out on our weekly date night (toting along the two littlest ones of course).  We had our usual no-idea-what-to-eat dilemma, him no longer eating red meat and myself very rarely eating any meat.  We went to the food court at our local mall as I was off on a search for new shoes to fit my finally repaired and healing broken toe.  (Can you believe how much pain one little broken toe can produce!?)

Grilled Corn Guacamole | Famished Fish, Finicky Shark

After almost ordering a walnut and goat cheese salad from the sandwich place, I spotted a well know Mexican grill that sells the famous sofritos which inspired this meal.  Actually their entire menu inspired this dish of Tofu Sofritos Tacos with Citrus Cilantro Coleslaw and Grilled Corn Guacamole.  We used to order from this grill at least once a month during our company lunch meals at my workplace.

Grilled Corn Guacamole | Famished Fish, Finicky Shark

Despite the fact that I never actually had the sofritos from this popular place (I used to get the chicken), I wanted to make them because of a) my craving for tacos and b) my desire to remove meat from my diet.  Let me just say that I LOVED my sofritos at least 10 times more.  I braised mine to perfection, ridding all traces of “soy” taste from these tacos.  And the guacamole…okay that is what we are here for.

Grilled Corn Guacamole | Famished Fish, Finicky Shark

The guacamole at this famous Mexican grill is so delicious that they charge nearly $2 more to add it to your meal.  I love that they give large portions, so that’s good.  They also serve this wonderful corn pico de gallo.  These two toppings together make any taco or burrito bowl supreme.

Grilled Corn Guacamole | Famished Fish, Finicky Shark

So when I was given the opportunity to create a recipe for Casabella’s newest innovation, the Guac-Lock guacamole container, I knew I had to make a Grilled Corn Guacamole.  The fresh avocados shipped direct to me from Melissa’s Produce went divinely with the purees and dried herbs from Gourmet Garden.

Grilled Corn Guacamole | Famished Fish, Finicky Shark

And love the Guac-Lock I did!  I ate guacamole for a week.  On everything!  This photo was actually taken on day 5 of storing this guacamole.

Grilled Corn Guacamole | Famished Fish, Finicky Shark

Please note the freshness!  And it didn’t even taste sour or overwhelmed with onion, as most avocado dips do when they contact air.  I didn’t have to scrape off any grey unappealing discoloration from the top of the guacamole each day I ate it.

I just spooned out what I wanted and smoothed out the top.  The handy pusher tool provided made it simple to “squeeze” all the air out and seal the lid.

Love this thing!!

Grilled Corn Guacamole on Sofritos Tacos #GuacSquad12

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Number of servings: 12

Per Serving 106 calories

Fat 8 g

Carbs 10 g

Protein 2 g

12


Grilled Corn Guacamole on Sofritos Tacos #GuacSquad12

Ingredients

  • 3 avocados, peeled, pitted and diced
  • 2 ears corn
  • 1 jalapeño, seeded and diced
  • 1/3 cup diced red onion
  • juice of one lime
  • 1/2 tsp cumin
  • 1/2 smoked paprika
  • 1 tsp garlic salt (or 1 tsp Gourmet Garden garlic puree)
  • 1/4 tsp chili powder (or pinch Gourmet Garden red chili flakes)

Instructions

  1. Spray a griddle with nonstick cooking spray. Place 2 shucked ears of corn on the grill, sprinkling with salt and pepper if desired. Grill over medium heat, rotating to grill each side, about 10-15 minutes until corn is tender. Set aside to cool slightly.
  2. Place diced avocado in a medium bowl and smash lightly with a fork or masher.
  3. Cut corn kernels off cob using a sharp knife, catching the kernels into a medium bowl.
  4. Add corn and remaining ingredients to mashed avocadoes and mix well, mashing while mixing.
  5. Transfer mixture to an airtight container (such as the Guac-Lock) and store up to 6 days in the refrigerator.

Check these recipes out too!

Blog Tour | Famished Fish, Finicky Shark

Grilled corn guacamole-say what!?

This post was sponsored by Casabella, Gourmet Garden, and Melissa’s Produce. I received a Guac-Lock container, fresh herbs and pastes, and fresh avocados from the sponsors for participating in #GuacSquad12. All opinions, text, images, and recipes are my own. Feel free to substitute the branded ingredients as needed with a like for like product. *This post contains affiliate links.

An InLinkz Link-up

 

Tofu Sofritos (Tofu in Spicy Adobo Sauce)

Tofu Sofritos-Tofu in Spicy Adobo Sauce | Famished Fish, Finicky Shark

Taco Tuesdays aren’t just for Tuesdays. And tofu isn’t just for stir fry. When I made this sofrito sauce to pair with tofu for tacos, I had no idea I would create a new craving.

Tofu Sofritos-Tofu in Spicy Adobo Sauce | Famished Fish, Finicky Shark

I based this sofrito recipe on my chicken mole skewers. It is so good! Something I need to make quite often. Hmm, maybe again today.

Tofu Sofritos-Tofu in Spicy Adobo Sauce | Famished Fish, Finicky Shark

This spicy adobo sauce know as sofritos, is a rich and moderately spicy, yet flavorful sauce that can be paired with any protein base. It’s base of chiles and tomatoes makes it a perfect accompaniment to any meal.

Tofu Sofritos-Tofu in Spicy Adobo Sauce | Famished Fish, Finicky Shark

For this recipe, I paired it with diced and cooked tofu for a delicious taco filling.  Then I topped it with Citrus Cilantro Coleslaw and Grilled Corn Guacamole.

Tofu Sofritos-Tofu in Spicy Adobo Sauce | Famished Fish, Finicky Shark

Let me tell you, I first made this into 4 servings of two tacos each, but it was good, that I portioned it out into three tacos per serving, even without the optional black beans. These are so addicting.

Tofu Sofritos-Tofu in Spicy Adobo Sauce | Famished Fish, Finicky Shark

Just look at all that saucy goodness!

Tofu Sofritos-Tofu in Spicy Adobo Sauce | Famished Fish, Finicky Shark

I think I could eat this whole bowl.

Tofu Sofritos-Tofu in Spicy Adobo Sauce | Famished Fish, Finicky Shark

I mean, that spoon isn’t in this bowl for fun. It’s in there for EATING these sofritos!!!!

Excuse me while I control myself…

Oh, and hey, if you happen to get your hands on Gourmet Garden’s fresh tubes of garlic or fresh dried cilantro, try it in this recipe!! There may or not be a giveaway attached to this post 😉 wink, wink

Tofu Sofritos (Tofu in Spicy Adobo Sauce)

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Number of servings: 4

Per Serving 295 calories

Fat 25 g

Carbs 8 g

Protein 14 g

4


Tofu Sofritos (Tofu in Spicy Adobo Sauce)

Ingredients

  • 12 oz organic extra firm tofu
  • 2 Tb canola oil, for frying
  • 1/4 large onion, diced
  • 2 cloves garlic, minced
  • 3 Tb canola oil, divided
  • 1 green California or Hatch chile, roasted, peeled, seeded and stemmed
  • 2 adobo chiles, stems removed
  • 3 Tb jarred or canned adobo sauce
  • 3/4 cup fire roasted diced tomatoes
  • 1/4 cup water
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 tsp salt
  • 1/2 tsp smoked paprika
  • 1/4 black pepper
  • 1/4 tsp red pepper flakes (optional)
  • juice of half a lime

Instructions

  1. Drain the tofu by placing on a few paper towels and letting liquid drain for about 20 minutes.
  2. Prepare the sofrito sauce. In a large medium skillet, saute the diced onion and minced garlic with all the spices and seasonings in 1 Tb of the canola oil, until onion is translucent, about 4-5 minutes.
  3. Meanwhile, roast the green chile over an open flame or under a broiler, then place in plastic bag when skin is charred for a couple minutes to loosen the skin. Scrape the charred skin off with a paper towel.
  4. Process the adobo chiles, adobo sauce, and roasted green chile in a food processor or blender until smooth. Add the onion mixture and tomatoes and process until smooth. With processor or blender running, add water 1 Tb at a time until desired consistency. Set aside.
  5. Heat 2 Tb oil in a large skillet. Dice the tofu into 1/4" pieces and fry in oil until browned on all sides, about 8 minutes, stirring to cook.
  6. Drain on a paper towel once more.
  7. Heat remaining 2 Tb oil in the same skillet. Add the sofrito sauce and heat through about 3 minutes. Add cooked tofu (or other cooked meat) to sofrito sauce to braise about 10 minutes, covered, stirring occasionally.
  8. Remove from heat and squeeze lime over tofu sofritos. Serve over rice or tortillas.

 

Tofu Sofritos are full of protein and pack a spicy delicious punch.

Summertime, Summertime…and Guacamole-Wait, Did you say Giveaway??!!!! #GuacSquad12

You know those girls that take for-ev-er to get ready?! Those ones that make their grand entrance walking down the stairs while all her guests await. The guests that are checking their watches thinking they could be somewhere else?

Well you aren’t that guest, cuz this was worth the wait! So stay right here! Cuz I might be late to the party (due to some unforeseen circumstances and hospital visits) but you are not late to the giveaway!

Between now and July 20th, I will be sharing 3, yes 3, mouthwatering recipes all leading up to my guacamole reveal. Guacamole reveal??? Yes! Read below and stay tuned!!!

It’s summertime! And that means ripe avocados and lots and lots of guacamole. Do you adore guacamole? If so, then #GuacSquad12 – a multi-day, multi-blogger event – is for you. Follow the conversation on social media with our event hashtag and visit the participating bloggers for some amazing twists on guac.

A dozen bloggers have come together to share fourteen different guacamole recipes during the month of July. Whether you’re a guacamole purist – think avocado, cilantro and lime – or you get a little more creative – think of some fabulous fold-ins such as pineapple or olives – the #GuacSquad12’s creations will make your mouth water.

Here’s are the GuacSquad Bloggers…

listed alphabetically by blog name

 

Here’s the blog tour schedule…

Join Us On Twitter…

Join us for a live Twitter chat on Saturday, July 16th at

7am Pacific/10am Eastern. We’ll be talking guac for an hour!

Here are Our Sponsors*…

and how you can find them around the internet

Casabella

on the web, on Twitter, on Facebook, on Instagram, on Pinterest

Gourmet Garden Herbs & Spices

on the web, on Twitter, on Facebook, on Pinterest, on Instagram, on Google+

Melissa’s Produce

on the web, on Twitter, on Facebook, on Pinterest, on Instagram

 

Here are Our Prizes…

We are giving away a dozen – yes, twelve! – Guac-Lock™s from Casabella.

And we have an amazing prize package from Gourmet Garden Herbs & Spices that includes their entire collection of stir in pastes and their lightly dried herbs.

 

 

The Giveaway…

Our generous sponsors have contributed prizes for this event. The giveaway runs from July 8th through July 25th when we will select thirteen winners who will be notified by email. The first twelve winners will receive the Guac-Lock™ by Casabella; the thirteenth winner will receive a generous prize package from Gourmet Garden Herbs & Spices. No purchase necessary. Winners will have 48 hours to reply with contact information or new winner will be chosen. Good luck!

 

a Rafflecopter giveaway

 

*Disclosure: Bloggers received complimentary products from sponsors for the creation of this event. This is a sponsored post that contains affiliate links.

Although this post is sponsored, all opinions are our own.*

Spinach Pesto and Zucchini Rolled Lasagna

Spinach Pesto and Zucchini Rolled Lasagna | Famished Fish, Finicky Shark

I’ve fallen down the rabbit hole. Apparently it’s not just for Alice you know. It’s for crazy busy moms with not enough time on their hands, over 40 hours of work a week, more doctor appointments than one can handle, and school functions that I didn’t even know existed.

Spinach Pesto and Zucchini Rolled Lasagna | Famished Fish, Finicky Shark

I’ve still been cooking. Er, well, I guess if bean tostadas and pasta and tomato sauce count. When I’m busy, my creative cooking sides goes into hiding. I literally cannot find her. I will be thoroughly pouring myself into my newest cookbooks to rectify that.

Spinach Pesto and Zucchini Rolled Lasagna | Famished Fish, Finicky Shark

Spinach Pesto and Zucchini Rolled Lasagna | Famished Fish, Finicky Shark

We’ve also been eating a vegetarian lifestyle. So thinking of things to make has been a challenge.

Spinach Pesto and Zucchini Rolled Lasagna | Famished Fish, Finicky Shark

I still make meatballs for a couple of the kids, but my finicky shark usually doesn’t eat meat, so I have to separate EVERYTHING. Funny thing, I gave it up for him-the meat stuff. Then I discovered my body was happier without meat. I still have it occasionally. Maybe twice a month. My husband apparently decided to follow suit and has given up red meat and eat less of everything else too. We feel good. We still love our dairy and eggs though!

Spinach Pesto and Zucchini Rolled Lasagna | Famished Fish, Finicky Shark

This recipe was one I made before I gave up meat, surprisingly. I just love pasta and spinach. So yea, that’s where this comes in. And it’s super easy to get on the table in around 30 minutes.

Spinach Pesto and Zucchini Rolled Lasagna | Famished Fish, Finicky Shark

Spinach Pesto and Zucchini Rolled Lasagna | Famished Fish, Finicky Shark

The final product!

Spinach Pesto and Zucchini Rolled Lasagna

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Number of servings: 8

Per Serving 232 calories

Fat 11 g

Carbs 25 g

Protein 9 g

8


Spinach Pesto and Zucchini Rolled Lasagna

Ingredients

  • 8 dry lasagna noodles
  • one large zucchini sliced lengthwise into eight pieces
  • 8 loosely packed cups baby spinach
  • 1 oz fresh Parmesan cheese
  • 1 to 2 cloves garlic
  • 1 Tb basil purée from tube
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup olive oil
  • 12 oz spaghetti sauce
  • 2/3 cup shredded mozzarella cheese

Instructions

  1. Preheat oven to 425F.
  2. Bring a large pot of water to boiling. Add [1 tsp salt] and 8 uncooked lasagna noodles. Add sliced zucchini.
  3. In a food processor, combine the spinach, garlic, basil, parmesan cheese, salt and pepper. Process until smooth. Stream in the olive oil with the processor running, until the mixture is emulsified.
  4. In a 2 quart casserole dish, spread 4 oz of spaghetti sauce.
  5. Drain the lasagna noodles and zucchini and place on damp paper towels.
  6. Spread a tablespoon of pesto down the center of each lasagna noodle. Top with a slice of zucchini. Roll up and place seam side down over pasta sauce in casserole. Repeat with remaining noodles and zucchini. Top with remaining pasta sauce. Sprinkle with mozzarella cheese.
  7. Bake uncovered for 10 minutes, until heated through and bubbly.

Notes

Use remaining pesto to spread onto plates before serving.
O

A Tale of Two Proteins…and Two Oatmeals

This is a sponsored post written by me on behalf of The a2 Milk Company™ for IZEA. All opinions are 100% mine.

Overnight Berry Almond Oats and Warm Oatmeal Cookie Oatmeal | Famished Fish, Finicky Shark

Life is full of choices.  Take the mid term in English or skip school for the beach. Go to college and get a degree or go directly to work. Turn right and go the pizzeria or turn left to grab a burger.

Have your oatmeal warm with milk or cold straight from the fridge. Have that milk with one protein or two. Wait-there’s an option?!

Overnight Berry Almond Oats and Warm Oatmeal Cookie Oatmeal | Famished Fish, Finicky Shark

You bet there is! Did you know that most milk companies produce milk with two forms of protein-a1 and a2. These proteins are found in most dairy products, including butter, cheese, sour cream and regular milk. Recent studies have found that a1 protein is a cause of most discomfort in persons with self diagnosed lactose intolerances, where in actuality, only 3-4% of people are professionally diagnosed with such.

The a2 Milk Company™ has derived a way to breed cows with only the a2 protein in their milk. The way nature intended it to be. This protein is highly digestible and easy on the gut. Which makes it ideal for persons with self diagnosed lactose intolerance or IBS.

Overnight Berry Almond Oats and Warm Oatmeal Cookie Oatmeal | Famished Fish, Finicky Shark

One of my biggest childhood comfort foods is oatmeal. My grandma always made oatmeal for us with milk and sugar. But until recently, I found I cannot tolerate regular milk well and switched to almond milk. For anyone that has had warm almond milk, you know it is no treat.

I decided to create two healthy oatmeal recipes to feature this milk. Oatmeal is naturally gluten free and a2 Milk® is easy on the belly, so these two oatmeal recipes are perfect for anyone with tummy sensitivities.

Overnight Berry Almond Oats and Warm Oatmeal Cookie Oatmeal | Famished Fish, Finicky Shark

One oatmeal recipe starts with a jar of dry ingredients that can be left for your kids to prepare for themselves in the morning. Growing up, my mom always left a bowl of instant oatmeal on the counter for us before school, and all we needed to do was add some hot water. With this recipe, cold milk can be added, then a few minutes in the microwave and they have a delicious hot breakfast that tastes like a warm oatmeal raisin cookie. Your kids will love it!

Vanilla sugar with brown and white sugar and vanilla bean paste.

Warm Oatmeal Raisin Cookie Oatmeal
1/2 cup old fashioned oats
1 cup a2 Milk®
2 Tb raisins
1 Tb vanilla sugar (recipe below)
1/4 tsp cinnamon
1/8 tsp nutmeg
pinch sea salt

Combine the dry ingredients in a mason jar or bowl with tight fitting lid. Store until ready to serve, up to 2 weeks. To serve, add dry ingredients to a 3 cup microwave safe bowl. Add a2 Milk® and heat on high for 2-3 minutes, watching carefully for overheating. Stir and serve. (For the vanilla sugar, combine 1/2 cup brown sugar, 1/2 granulated sugar and 1 tsp vanilla bean paste in a shaker jar. Shake well until combined and store tightly covered at room temperature.)

Overnight Berry Almond Oats and Warm Oatmeal Cookie Oatmeal | Famished Fish, Finicky Shark

The other oatmeal recipe is created for grown ups with healthy eating habits like myself. It’s a simple grab and go overnight oatmeal that can be prepared anywhere from 2 hours to 2 days before hand. Full of protein and omega rich almond butter and chia seeds, this berry almond coconut oatmeal is a real grown up treat.

A fresh start to a busy mom's morning begins with the milk that is right for you and heart healthy ingredients.

Berry Almond Overnight Oats with Coconut and Chia Seeds
1/2 cup old fashioned oats
1 – 1 1/4 cups a2 Milk®
1/4 cup sliced strawberries
2 Tb sweetened flakes coconut
1 Tb chia seeds
2 tsp almond butter
1 packet stevia or sweetener of choice

Combine all ingredients in a mason jar or bowl with tight fitting lid. Stir to combine and refrigerate a minimum of two hours to overnight, before serving. Enjoy cold, straight from the fridge.

Overnight Berry Almond Oats and Warm Oatmeal Cookie Oatmeal | Famished Fish, Finicky Shark

Which oatmeal recipe will you choose?

Overnight Berry Almond Oats and Warm Oatmeal Cookie Oatmeal | Famished Fish, Finicky Shark

Life is full of choices. Choose the milk that’s right for you and your family (and your oatmeal). Here’s a coupn-a2 Milk® $1 Off Coupon!.

You can find out where to purchase it with this convenient Product Locator.

For more information on The a2 Milk Company™, check out their website here. And don’t forget to follow them on Twitter, Facebook and Pinterest.

Overnight Berry Almond Oats and Warm Oatmeal Cookie Oatmeal | Famished Fish, Finicky Shark

Visit Sponsors Site

Spaghetti Squash and Spinach Fritters

Spaghetti Squash and Spinach Fritters | Famished Fish, Finicky Shark Have you gotten into the spaghetti squash fad yet? So many people that are on gluten free or low carb diets are eating spaghetti squash by the truck load. While I’m not in that crowd-yet-I am watching a lot of my gluten intake lately.

Spaghetti Squash and Spinach Fritters | Famished Fish, Finicky Shark

As a person with IBS and chronic bloating, I’m trying a lot of low FODMAP (Google it-it’s a mouthful) foods lately. Basically foods that don’t make you bloated or gassy or…well you get the picture.

Spaghetti Squash and Spinach Fritters | Famished Fish, Finicky Shark

This past weekend I made the family steak and potatoes. They also requested baked beans. Those are on my No-No list. So opting for another veggie I pulled out my leftover spaghetti squash flesh I made earlier this week. I wanted to make an easy to plate fritter. I added spinach and onions.

Spaghetti Squash and Spinach Fritters | Famished Fish, Finicky Shark

My baby girl polished off her portion. My boys said to leave out the onions. They really give them amazing flavor so use onion flakes if you have them. I’m not supposed to have onions, but in moderation, it’s okay.

Spaghetti Squash and Spinach Fritters | Famished Fish, Finicky Shark

I love the crispy outside and tender inside of these fritters.

Spaghetti Squash and Spinach Fritters | Famished Fish, Finicky Shark

This dish is also perfect for vegetarians and those giving up meat this time of year. You can serve it as a side dish for 4, or as a main dish for 2! And I love that it’s quick, easy and tasty!

Spaghetti Squash and Spinach Fritters | Famished Fish, Finicky Shark

A bit of greek yogurt or sour cream is just lovely with these. If you have lactose intolerance, you can certainly leave it out.

Spaghetti Squash and Spinach Fritters | Famished Fish, Finicky Shark

These are so easy to throw together. Especially if you already have leftover spaghetti squash. If you don’t, it’s really simple to make. Check out the notes portion in the recipe below for directions.

Spaghetti Squash and Spinach Fritters | Famished Fish, Finicky Shark

I finally bought myself a really good waffle maker about a month ago. I love it!

Spaghetti Squash and Spinach Fritters | Famished Fish, Finicky Shark

Check out how to make this recipe below!

Spaghetti Squash and Spinach Fritters

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Number of servings: 4

Per Serving 76 calories

Fat 3 g

Carbs 7 g

Protein 5 g

4


Spaghetti Squash and Spinach Fritters

Ingredients

  • 2 cups cooked and stranded spaghetti squash
  • 1 cup baby chopped spinach
  • 1/3 cup diced red onion (or 1 tsp onion flakes)
  • 2 eggs, lightly beaten
  • 2 Tb coconut flour
  • 2 tsp Dijon mustard
  • 1/2 tsp sea salt
  • 1/4 tsp garlic powder
  • 1/4 tsp pepper
  • 1/4 tsp tarragon
  • Dash chili powder
  • 4 Tb nonfat greek yogurt (optional)
  • 2 Tb chopped parsley (optional)
  • Cooking spray

Instructions

  1. Combine the ingredients in the order listed and mix gently.
  2. Spray a preheated waffle iron (with 4 sections) with cooking spray. Spoon half the mixture into the waffle iron and close. Bake for 8 minutes, or until golden and crisp. Repeat with remaining vegetable mixture.
  3. Serve with a spoonful of greek yogurt and chopped parsley. Make 2 main dish or 4 side dish servings.

Notes

To cook spaghetti squash, cut in half lengthwise, scoop out seeds. Place flesh side down on baking sheet. Prick with fork in several places. Bake at 375F until flesh pulls away from shell, 45-90 minutes, depending on size of squash. Or microwave, pricking all over first, then heating for 10-15 minutes. Cool slightly then cut open, scoop out seeds and then flesh.

Asian Sesame Shrimp Chopped Salad – #FreshTastyValentines #sponsor #giveaway

Asian Sesame Shrimp Chopped Salad | Famished Fish, Finicky Shark

The easiest Valentine’s meal you can make your sweetie this year is a great big salad bursting with fresh crispy vegetables, sweet succulent shrimp and nutty sesame dressing. I threw together this gorgeous salad one evening-made to serve 6-and my sweetie ate half the pan.

Asian Sesame Shrimp Chopped Salad | Famished Fish, Finicky Shark

Though I don’t blame him! The Asian Sesame Dressing by TLish is pretty darn addicting. It is nutty, sweet and savory all in one bite! Tiffany Denson used to make jars and jars of these dressing for her neighbors in Birmingham, Alabama before being convinced to sell it market wide, after having sold over 1700 jars in the year 2010.

Asian Sesame Shrimp Chopped Salad | Famished Fish, Finicky Shark

It’s no wonder this sold like hotcakes, just look at that sweet dressing. You know you want to reach out and catch that drip right there. Just like the bottle says, “all natural. all good.”

Asian Sesame Shrimp Chopped Salad | Famished Fish, Finicky Shark

I layered plenty of fresh produce to create texture and depth to this crispy salad. Topped with crunchy wonton strips, this salad is a gem. Mann’s Packing, which began from a carrot stand in 1939, quickly began selling a larger variety of fresh produce and has it’s own Asian Citrus Crunch Salad Kit too, if you’re in a pinch for a quick dinner. It has all the fix’ins in the bag! Majority women owned and always fresh, Mann Packing has just what you need to complete your meal.

 

Asian Sesame Shrimp Chopped Salad | Famished Fish, Finicky Shark

Though I made this with individually purchased produce, because I didn’t get around to using my gifts from Mann’s Packing-yet-I just had to share that they had a comparable product that was perfect for this dish!

Asian Sesame Shrimp Chopped Salad | Famished Fish, Finicky Shark

All the way down to the wonton strips!

I really love that both of these amazing sponsors offered up this perfect match made in salad heaven! And thanks to Camilla from Culinary Adventures with Camilla, 22 awesome bloggers are offering over 1oo recipes for your Valentine’s Day meal plan.

Asian Sesame Shrimp Chopped Salad | Famished Fish, Finicky Shark

(Why does this salad look so tiny from way up here?) It’s huge!

For an opportunity to win these wonderful and healthful products, check out the giveaway at the end of this post.

Asian Sesame Shrimp Chopped Salad | Famished Fish, Finicky Shark

First layer up, a red and green lettuce combination and diced bell peppers.

Asian Sesame Shrimp Chopped Salad | Famished Fish, Finicky Shark

Cabbage and more bell peppers.

Asian Sesame Shrimp Chopped Salad | Famished Fish, Finicky Shark

More lettuce and sweet red onions.

Asian Sesame Shrimp Chopped Salad | Famished Fish, Finicky Shark

Fresh cucumbers and carrots.

Asian Sesame Shrimp Chopped Salad | Famished Fish, Finicky Shark

Succulent salad shrimp and nutty sesame seeds. And a sprinkle of lime zest.

Asian Sesame Shrimp Chopped Salad | Famished Fish, Finicky Shark

Finally some wonton strips and salad dressing. (Notice a pattern of layering by twos?)

Asian Sesame Shrimp Chopped Salad | Famished Fish, Finicky Shark

Such quick prep for salad that will disappear from your plate right before your eyes. Yummy!

Don’t forget the Rafflecopter giveaway with #FreshTastyValentines below!!

Asian Sesame Shrimp Chopped Salad

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Number of servings: 6

Per Serving 652 calories

Fat 47 g

Carbs 50 g

Protein 10 g

6


Asian Sesame Shrimp Chopped Salad

Ingredients

  • 2 cups red leaf lettuce, chopped
  • 2 cups romaine lettuce, chopped
  • 3 cups cabbage, chopped
  • 1/2 large red onion, quartered and sliced
  • 1 red bell pepper, seeded and diced
  • 1 green bell pepper, seeded and diced
  • 1 cucumber, sliced
  • 1 medium carrot, sliced
  • 2 cups salad shrimp
  • 2 Tb black sesame seeds
  • 2 tsp sesame oil
  • zest and juice of one lime
  • 1/3 cup TLish Asian Sesame Dressing
  • 12 wonton wrappers
  • oil for frying

Instructions

  1. Prep and wash the produce. Thaw and drain the shrimp, if frozen.
  2. In a large glass bowl or 13x9" baking dish, layer the salad ingredients. First half the lettuce, then half the bell peppers, followed by all of the cabbage and the remaining bell peppers. Layer the remaining half of the lettuce, followed by the red onion. Layer next the cucumbers and carrots. Drizzle the salad with the sesame oil and lime juice.
  3. Top with the salad shrimp and the sesame seeds. Sprinkle with the lime zest.
  4. In a small fry pan, heat oil to 350F. Cut the wonton wrappers into strips. Carefully fry the wrappers until they are lightly golden, flipping to cook evenly on both sides, about 30 seconds on each side. Drain on paper towels.
  5. Top the salad with crispy wonton strips and drizzle with TLish Asian Sesame Dressing.

Notes

Any Asian dressing can be substituted in place of the brand name dressing.

This post was sponsored by TLish and Mann Packing. I received complimentary product from the sponsor for participating in #FreshTastyValentines. No additional compensation was received by me. All opinions, text, images, and recipe are my own, unless otherwise noted. Feel free to substitute the branded ingredients as needed with a like for like product. *This post contains affiliate links.


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Thai Pesto Stuffed Pork Tenderloin, Coconut Lime Rice, & Ginger Orange Salad – #FreshTastyValentines #sponsor #giveaway

Thai Pesto Stuffed Pork Tenderloin with Coconut Lime Rice and Orange Ginger Salad | Famished Fish, Finicky Shark

Thai Stuffed Pork Tenderloin, Coconut Lime Rice, & Ginger Orange Salad-now that’s a mouthful right? No, that really is a mouthful. This meal is a romantic meal in the books! Happy #FreshTastyValentines!

Thai Pesto Stuffed Pork Tenderloin with Coconut Lime Rice and Orange Ginger Salad | Famished Fish, Finicky Shark

Have you ever been out to one of those fancy Thai restaurants? The ones with the dim lights and the fish tanks everywhere? Where even their mango sticky rice is shaped like some kind of exotic animal or swan. (Notice my rice shaped like Valentine’s hearts.) Well, when I made this meal with the help from our friends at Gourmet Garden, that is exactly what I had in mind.

Thai Pesto Stuffed Pork Tenderloin with Coconut Lime Rice and Orange Ginger Salad | Famished Fish, Finicky Shark

I used all the Thai flavors from my Gourmet Garden stir in pastes that I could cram into the most tender of pork loin roasts. Crunchy peanuts, sweet basil, spicy ginger, red peppers, and bright lemon grass are blended into a fresh thai pesto that is stuffed into a butterflied pork tenderloin, then spread over the outside to create a crisp flavor packed crust. When the loin is sliced the flavors burst into each bite. And the ginger honey glaze adds the final balance of sweet to the richness.

Thai Pesto Stuffed Pork Tenderloin with Coconut Lime Rice and Orange Ginger Salad | Famished Fish, Finicky Shark

Gourmet Garden supplies the freshest stir in pastes and lightly dried herbs that make this meal complete. The ginger pieces in the homemade dressing for the salad make it light and refreshing. My husband happily polished off the whole bowl.

Thai Pesto Stuffed Pork Tenderloin with Coconut Lime Rice and Orange Ginger Salad | Famished Fish, Finicky Shark

The coconut lime rice ties the meal together, however no herbs or stir in pastes were needed there. This recipe may seem overwhelming, but it is simple and delicious. I used my convection oven to speed up the cooking process, but if you have a couple hours on a Sunday evening for a romantic meal, please try this one. You’ll truly appreciate what our friends at Gourmet Garden can do for your meals! You can find their products at your local grocery store. Or you can enter to win a generous prize package of all their stir in pastes and lightly dried herbs, along with two insulated coolers in the giveaway below!

Thai Pesto Stuffed Pork Tenderloin with Coconut Lime Rice and Orange Ginger Salad | Famished Fish, Finicky Shark

Here we go…

Thai Pesto Stuffed Pork Tenderloin with Coconut Lime Rice and Orange Ginger Salad | Famished Fish, Finicky Shark

Hello Gourmet Garden!

Thai Pesto Stuffed Pork Tenderloin with Coconut Lime Rice and Orange Ginger Salad | Famished Fish, Finicky Shark

Pesto in the making!

Thai Pesto Stuffed Pork Tenderloin with Coconut Lime Rice and Orange Ginger Salad | Famished Fish, Finicky Shark

Look at that gorgousness!

Thai Pesto Stuffed Pork Tenderloin with Coconut Lime Rice and Orange Ginger Salad | Famished Fish, Finicky Shark

Searing in the flavor!

Thai Pesto Stuffed Pork Tenderloin with Coconut Lime Rice and Orange Ginger Salad | Famished Fish, Finicky Shark

Ready for roasting!

Thai Pesto Stuffed Pork Tenderloin with Coconut Lime Rice and Orange Ginger Salad | Famished Fish, Finicky Shark

Dressing anyone?

Thai Pesto Stuffed Pork Tenderloin with Coconut Lime Rice and Orange Ginger Salad | Famished Fish, Finicky Shark

My newest Jr. Sous Chef.

 

And don’t forget the Rafflecopter giveaway with #FreshTastyValentines below!!

Thai Pesto Stuffed Pork Tenderloin, Coconut Lime Rice, & Ginger Orange Salad

Total Time: 1 hour, 45 minutes

Number of servings: 8

Per Serving 668 calories

Fat 32 g

Carbs 68 g

Protein 31 g

8


Thai Pesto Stuffed Pork Tenderloin, Coconut Lime Rice, & Ginger Orange Salad

Ingredients

    For the Thai Pesto Stuffed Pork Tenderloin

  • One cup fresh cilantro
  • 1/3 cup roasted peanuts
  • 1 Tb Gourmet Garden Thai stir in paste
  • 1 Tb Gourmet Garden sweet basil stir in paste
  • 1 tsp Gourmet Garden garlic stir in paste
  • 2 Tb canola oil
  • 1-2 Tb fish sauce
  • 1 tablespoon honey
  • 2 lb pork tenderloin
  • 1 Tb canola oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • For the Coconut Lime Rice

  • 2 cups jasmine rice, rinsed and drained
  • 1 1/2 cups water
  • 1 13oz can lite coconut milk
  • 1 tsp pink sea salt
  • zest of one lime
  • juice of one lime
  • For the Ginger Orange Salad

  • 4 cups green leaf lettuce, rinsed and torn
  • 2 cups red leaf lettuce, rinsed and torn
  • 2 oranges, peeled and sliced
  • 1 tsp Gourmet Garden lightly dried cilantro
  • 1 -2 tsp Gourmet Garden lightly ginger
  • 1 tsp Gourmet Garden ginger stir in paste
  • 1/2 tsp Gourmet Garden garlic stir in paste
  • 2 Tb low sodium soy sauce
  • 1/4 cup seasoned rice vinegar
  • 1/3 cup canola oil
  • juice of half orange
  • zest of half orange
  • 3 Tb honey
  • For the Honey Ginger Glaze

  • juice of one large orange
  • juice of one lime
  • 1 tsp Gourmet Garden ginger stir in paste
  • 1 tsp Gourmet Garden lemongrass stir in paste
  • 1 Tb honey
  • 1 Tb cornstarch
  • 2 Tb cold water
  • dash sea salt

Instructions

  1. Preheat the oven to 425F.
  2. Rinse and pat dry the pork tenderloin. Lay on a flat surface and slice into the roast lengthwise to create a pouch. In a food processor, combine all the pesto ingredients using only 2 Tb of the oil. Carefully spread the pesto into the loin. Close the loin carefully and secure with kitchen twine. Season with salt and pepper.
  3. Heat a skillet over medium high heat, then add the remaining 1 Tb canola oil. Sear the loin on all sides, collecting all pesto that may have leaked out and smearing it on the outsides to create a crust. Transfer the roast to a foil lined roasting pan.
  4. Bake uncovered at 425F for 15 minutes. Reduce heat to 375F and bake for 40-60 minutes more, until internal temperature reaches 170F. Remove from oven to cool.
  5. Meanwhile, prepare the rice by combining the rinsed and drained rice, water, coconut milk, lime zest and sea salt and set your rice cooker. Or bring to a boil in a sauce pan, cover, reduce heat to low and simmer until rice is tender and water is absorbed, about 20-30 minutes. When the rice is tender, fluff with a fork and stir in the lime juice.
  6. For the salad, combine the dressing ingredients in a mason jar or dressing bottle and shake well. Combine the lettuces and orange slices in a large bowl and set aside.
  7. For the pork loin glaze, bring the orange juice, lime juice, honey and seasonings to a low simmer over medium low heat. Whisk together cornstarch and cold water and add to juice and honey mixture. Simmer until slightly thickened into a light glaze. Remove from heat and season with salt to taste.
  8. To serve, slice the roast and drizzle with 1-2 Tb glaze. Serve with 2/3 cup rice and 2 cups salad.

This post was sponsored by Gourmet Garden. I received complimentary product from the sponsor for participating in #FreshTastyValentines. No additional compensation was received by me. All opinions, text, images, and recipe are my own, unless otherwise noted. Feel free to substitute the branded ingredients as needed with a like for like product. *This post contains affiliate links.


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