SWANPACK'S
CAESER SALAD
Preparation time: 20 min
2 cloves garlic
1 can (2 oz) anchovies, drained
1/2 cup olive oil or homemade mayonaise
1/4 cup lemon juice
1/2 teaspoon Dijon mustard
1/2 teaspoon Worchestershire sauce
Coarsley-ground black pepper, to taste
1 head romaine or cos lettuce, washed and dried
Prepared croutons or baguette
1/2 cup drained Swanpack marinated dried tomatoes
1/4 cup grated Parmesan cheese
To prepare dressing, pulse garlic and anchovies in container of electric
food processor or blender until finely minced. Add oil, lemon juice, mustard
and Worcestershire sauce; blend thorougly. Season with pepper. To serve
salad, gently tear lettuce into salad bowl. Top with propared croutons,
sun-dried tomatoes and cheese. Drizzle wit dressing. Toss and serve immediatelly.
Makes 4 to 6 servings.
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SWANPACK'S
COAST OMELETTE
Prep Time: 15 min; Cooking Time: 5 min
1 cup Swanpack dried tomato halves, snipped
8 eggs, lightly beaten
Salt and pepper
4 tablespoons milk
4 tablespoons butter or margarine
1 cup crab or shrimp meat
1 cup gruyere or Swiss cheese
4 tablespoons thinly-sliced green onions
In bowl, cover tomatoes with hot water; set aside for ten minutes. Drain.
For each serving, in bowl beat two of the eggs with 1 tablespoon of the
milk; season with salt and pepper. Melt 1 tablespoon of the butter in 7-or
8 inch non-stick skillet over medium heat. Add egg mixture. Cook until set
around the edge. Lift edge with spatula, allowing liquid portion to flow
underneath. When eggs are just set, carefully invert in pan. Spoon 1/4 crab,
one fourth of the tomatoes and 1/4 cup of the cheese on one-half of omelette.
Fold onther half over filling and turn out onto plate. Top with 1 tablespoon
green onions. Repeat with remaining ingredient to make four omelettes. Makes
4 servings.
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SWANPACK'S
GROOVIN SUNDRIED TOMATO PASTA
Preparation time: 15-20 minutes
8 cups of pasta with grooves (ziti,etc)
30 sun-dried tomatoes (not packed in oil)
1 can of pitted black olives
1/4 cup olive oil (optional)
1 cup of vegetable broth
3 cloves of garlic
3 tablepoons of dried rosemary
1 tablespoon of dried parsely
1 tablespoon salt and pepper (or to taste)
Place the pasta in a large saucepan and fill with water to cover the pasta.
Bring to boil. While the pasta is cooking, place the sun-dried tomatoes
in a shallow bowl covering them with water. Microwave for two minutes, or
until soft. Carefully pat dry and chop into small pieces. Chop the entire
can of olives. Don't forget to check the pasta - stir occassionally.
In a blender, food processor or hand blender, add the sun-dried tomatoes,
olives, olive oil, herbs and spices. While blending, add the vegetable broth
to create a loose, yet chunky paste. Check the pasta. Cook until just tender.
Drain the pasta well. Mix the sun-dried tomato sauce with the pasta making
sure the sauce clings to the grooves in the pasta. Serve immediately. Serves:
4
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SWANPACK'S
WINE COUNTRY PIZZA
Prep Time:
15 min Cooking Time: 10 min
2 tablespoons oil, from Swanpack marinated dried tomatoes
1 medium red onion, sliced
1 12" Italian pizza shell, such as Boboli
2 tablespoons prepared basil pesto
1 cup crumbled wild goat cheese
1/2 cup drained Swanpack marinated dried tomatoes, coarsely chopped
1/4 cup Calamata or ripened olives, pitted and coarsely chopped
Heat over
to 400 degrees Celsius. Heat oil in medium skillet over medium heat. Add
onion; cover and cook for about 8 minutes until transparent. Uncover and
continue to cook (tossing occasionally) for about 5 minutes, until lightly
browned. Place baking sheet in oven. Spread bread shell with pesto. Top
with layers of onion, cheese, tomatoes and olives. Place on baking sheet
and bake 8 to 10 minutes until crust is crisp. Cut into wedges. Makes
4 servings.
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SWANPACK'S
SUN-DRIED TOMATO PESTO
Preparation time: 15 min.
1 cup Swanpack oilpacked sun-dried tomatoes
1/4 cup fresh basil
10 cloves of garlic or to taste
1/4 cup pine nuts
oil reserved from tomatoes
Parmesan cheese
Put garlic, basil and pine nuts in a food processor, process until ground
fine. Add tomato and process adding reserved oil until mixture is a smooth
paste. Serves: 4-5.
Nutritional information: 10 g fat (1.2 g sat. fat), 0mg chol.,
85mg sodium, 2.33g carb., 0g fiber.
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SWANPACK'S
SKEWERED ANTIPASTO
Prep Time: 15 min Cooking Time: 30 min
1 jar (8 oz) Swanpack marinated dried tomatoes
1 cup prepared egg and/or spinach tortellini, cooked as package directs,
and drained
1 pound (3 medium) new potatoes cut into 1 inch cubes, cooked until
tender
1 tablespoon snipped fresh chives or 1 teaspoon dried chives
1 tablespoon chopped fresh rosmary or 1 teaspoon dried rosemary
2 cups bite-sized vegetable pieces (celery, bell peppers, radishes,
carrots, cucumber, green onions)
Drain oil from tomatoes into large bowl; set aside tomatoes. Add tortellini,
potatoes, chives and rosemary to oil. Toss to coat; cover and marinate 1
hour at room temperature. To assemble, alternately thread tomatoes, potatoes,
tortellini, and vegetables of your choice onto 6-inch skewers, dividing
equally. Makes 12 to 14 skewers.
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SWANPACK'S
DRIED TOMATO SNAPPER
Prep Time: 10 min.; Cooking time: 6 min.
1/3 cup Swanpack dried tomato bits
4 tablespoons butter, softened
2 teaspoons dried basil
1 large clove of pressed garlic
Salt and pepper
Flour
2 eggs, slightly beaten
3/4 cup seasoned bread crumbs
6 Snapper fillets (about 6 oz. each)
3 tablespoons vegetable oil, for frying
In small bowl, cover tamatoes with hot water; set aside 10 minutes. In second
small bowl, mix butter, basil and garlic thoroughly to blend. Season snapper
with salt and pepper. Dust with flour, then coat with egg and crumbs; set
aside. Thoroughly drain tomatoes; mix into butter mixture. In large non-stick
skillet, heat oil over medium heat. Add snapper (in two batches, if necessary).
Fry until nicely browned and opaque throughout, turning once; transfer to
six serving plates. Top each serving with about 1 1/2 tablespoons tomato
butter. Makes 6 servings.
(Note: Try tomato butter on cooked broccoli, green beans, zucchini, carrots,
or on split and fluffed baked potatoes.)
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SWANPACK'S
GARDEN SANDWICH
Prep Time: 20 min.; Cooking Time: 0 min
2/3 cup Swanpack's marinated dried tomatoes, snipped into thin strips.
6 oz (3/4 of an 8 oz. package) light cream cheese at room temperature.
1 clove of pressed garlic
1/4 teaspoon salt
A pinch of cayenne pepper
8 slices whole-grain bread
4 romaine lettuce leaves
8 thin tomato slices
1 medium avocado, peeled, pitted, and sliced
4 slices red onion, separated into rings
In a small bowl, cover tomatoes with boiling water; set aside 10 minutes.
Meanwhile, in bowl, beat cheese, garlic, salt and cayenne pepper. Drain
dried tomatoes and pat dry with paper towels; beat into cheese mixture.
Dividing equally spread cheese mixture onto 4 bread slices. Layer remaining
ingredients on cheese, dividing equally. Top with remaining bread slices.
Makes 4 servings.
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SWANPACK'S
SUMMER RELISH
Prep Time: 15 min; Cooking Time: 0 min
1/2 cup Swanpack marinated dried tomatoes, snipped into 1/8 inch strips
1 cup honeydew melon, diced 1/3 inch
2 navel oranges, peeled segmented, and cut into 1/3 inch dices
3 tablespoons finely chopped red onion
11/2 tablespoons fresh lime juice
1 tablespoon finely chopped jalapeno pepper
salt to taste
In small bowl, cover the tomatoes with hot water; set aside for 10 minutes.
In another bowl mix remaining ingredients except salt. Thoroughly drain
tomatoes and add to honeydew mixture. Toss to blend. Season with salt. Serve
with chicken, fish or corn chips. Makes about 2 cups.
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SWANPACK'S
SUN-DRIED TOMATO PESTO PASTA SALAD
Prep Time: 15 min
4 oz or 100 grams sun-dried tomatoes in oil
4 oz or 100 grams pine nuts
1 cup of fresh basil
3 cloves of garlic
1/2 cup of olive oil
pasta spirals
Combine all ingredients except pasta and blend for three minutes in blender.
Meanwhile boil pasta until cooked. Drain pasta and combine with pesto ingredients.
Serve hot or cold. Serves 4.
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SWANPACK'S
SUNDRIED TOMATO HUMUS
Preparation time: 10-15 minutes.
1 can chickpeas, drained
� olive oil
� cup sesame oil
2-4 tablespoons sun-dried tomatoes packed in olive oil
3-6 tablespoons roasted garlic (Elephant if you can find it)
2 tablespoons lemon juice
warm water
Hot sauce or cayenne
Salt & pepper
Mix first 6 ingredients in a blender. Blend until smooth. Add warm water
until you get the consistency you want. Season to taste. Chill in fridge
for at least an hour. Options: add pieces of sweet onion and/or roasted
red pepper. Serve with pita triangles.
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SWANPACK�S
CHICKEN & SUNDRIED TOMATO SAUSAGE
This tender and savoury sausage is a hit with guests as a treat for breakfast,
hors d�oeuvres, or part of a bistro charcuterie plate. It is time consuming
and messy to make, so best to do a big batch and freeze it to have on hand.
5 lb. boneless chicken thighs with skin
12 oz. onions, peeled and quartered
7 oz red or yellow sun-dried tomatoes, soaked in hot water to soften
(15 minutes), then drained.
2 tablespoons of each: corriander seed, fennel seed, rosemary and oregano
(ground together)
1 tablespoon of each: celery seed, thyme and kosher salt.
Grind the chicken and skins though a � inch plate, then grind the sun dried
tomatoes and onions. Mix into a large bowl with the spices and salt, kneeding
and squeezing until all ingredients are well blended. For links, stuff the
meat onto hog casings and twist or tie at desired intervals; or shape into
patties. Will keep refrigerated for three days or frozen for two months.
When cooking a batch for a housefull of guests, bake the links on a cookie
sheet, pricking the skins of the links and draining once or twice, until
the sausage is cooked through. Alternatively, the sausage can be browned
in a skillet.
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