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Long overcooked and underrated, vegetables are enjoying a welcomed surge in popularity. Gone are the days when a chef included vegetables as an afterthought to the
"meat and potatoes" of a meal. Now, properly prepared fresh vegetables are used to add flavor, color and variety to almost any meal.
Many restaurants are featuring vegetarian entrées, an extensive selection of vegetable side dishes or an entire vegetarian menu.
This trend reflects the demands of more knowledgeable and health-conscious consumers as well as the increased availability
of high quality fresh produce.
VICTORIA packs an assortment of pickled and marinated vegetables. From our Pepperoncini to
Giardeniara, from Roasted Peppers to
Hot Peppers,
and fromMushrooms in so many varieties, to Antipastos and Pasta Sauces,
you'll always find just the right product for every recipe.
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| Directions: Cut sweet potato and eggplant lengthwise into long thin strips similar in size. Place into large bowl.
Fill a deep heavy-based saucepan 1/3 full of oil. Heat oil to 375 F. Cook sweet potatoes and eggplant in batches over high heat for 5 minutes,
until golden and crisp. Carefully remove chips with tongs or slotted spoon. Drain on paper towels. Place chili powder, seasoning salt and
fennel seed in small bowl and mix well. Sprinkle mixture over hot chips, toss until well coated, and serve immediately.
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Eggplant Bake Squash
Serves 4
10 minutes preparation time
20 minutes cooking time
Ingredients:
1/2 cup chopped onion
1 tablespoon VICTORIA chopped garlic
Nonstick cooking spray
1 cup ricotta cheese
1/4 jar (4 oz.)VICTORIA pimiento peppers, diced
1/4 cup Parmesan cheese, grated
2 tablespoons milk
1 1/2 teaspoons dried marjoram
3/4 teaspoon dried tarragon
1/4 teaspoon VICTORIA nutmeg
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup VICTORIA marinara pasta sauce
1/2 pound eggplant, peeled and sliced
6 oz. zucchini, sliced
6 oz. yellow summer squash, sliced
2 tablespoons mozzarella, shredded
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| Directions: Combine onion and garlic in medium microwavable bowl. Spray lightly with cooking spray. Microwave at high 1 minute.
Add ricotta, pimiento, pimiento, Parmesan, milk and spices. Spray 9 or 10 inch round microwavable baking dish with cooking spray. Spread 1/3 cup pasta
sauce onto bottom of dish. Layer half of eggplant, zucchini and summer squash in dish; spoon on ricotta cheese mixture. Repeat layering with remaining
eggplant, zucchini and summer squash. Top with remaining 2/3 cup pasta sauce. Cover with vented plastic wrap. Microwave at high 17 to 19 minutes or
until vegetables are tender, rotating dish every 6 minutes. Top with mozzarella cheese. Let stand 10 minutes before serving.
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Ravioli with Spinach
Serves 6
10 minutes preparation time
1 to 8 hours refrigeration time
25 minutes cooking time
Ingredients:
3 tablespoons VICTORIA chopped garlic
1/2 fresh basil leaves
3 cups tomatoes, seeded, peeled and quartered
2 tablespoons tomato paste
2 tablespoons VICTORIA Creamy Italian Salad Dressing
2 tablespoons VICTORIA balsamic vinegar
1/4 teaspoon black pepper
1 package refrigerated cheese ravioli
2 cups shredded spinach leaves
1 cup mozzarella cheese, shredded
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| Directions: Process basil in food processor until coarsely chopped. Add garlic, tomatoes, tomato paste, salad dressing, vinegar and pepper;
process, using on/off pulsing action, until tomatoes are chopped. Spray 9 inch square microwavable dish with nonstick cooking spray. Spread 1 cup mixture in dish.
Layer half of ravioli and spinach over tomato sauce. Repeat layers with 1 cup tomato sauce and remaining ravioli and spinach. Top with remaining mixture.
Cover with plastic wrap. Refrigerate 1 to 8 hours. Vent plastic wrap. Microwave at medium 20 minutes or until pasta is tender and hot. Sprinkle with cheese.
Microwave at high 3 minutes or just until cheese melts. Let stand, covered, 5 minutes before serving.
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COPYRIGHT©2005 VICTORIA PACKING CORP. ALL RIGHTS RESERVED
( REC-081105-VEG)
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