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PORTABELLA MUSHROOMS A LA CARMELA
3 to 4 Portabella Mushrooms
1 cup of Carmela’s
Gourmet Low Fat Roasted Garlic Fantasy Vinaigrette
Salt and pepper
Place the mushrooms in the plastic freezer bag with
the Low Fat Roasted Garlic Fantasy Vinaigrette. Leave
in the refrigerator for 2-4 hours (or overnight), turning
a couple of times, to marinate. Remove from freezer
bag .
Grill over moderate coals or in frying pan about 3
to 4 minutes per side or until done.
Baste with dressing for additional color and flavor
when nearly cooked.
Add more salt and pepper if desired.
GRILLED
PROVENÇALE CHICKEN
4 to 6 ounce half chicken breast
¼ cup Carmela’s
Gourmet Low Fat Provençale
Vinaigrette (or with Carmela’s
Balsamic Vinaigrette with Italian Herbs, Low Fat Roasted
Fantasy Vinaigrette or Low Fat Mediterranean
Mystique Vinaigrette)
Sealable plastic freezer bag
Place the washed chicken breasts in the plastic freezer
bag with the Low Fat Provençale Vinaigrette. Leave in the refrigerator
for 2 to 4 hours (or overnight), turning a couple of
times, to marinate.
Remove from freezer bag . Grill
over moderate coals or in frying pan about 4 minutes
per side (if the breasts are on the thin side) or until
done.
Baste with some more dressing for additional
color and flavor when nearly cooked. Add more salt and pepper if desired.
GRILLED FISH WITH A MEDITERRANEAN FLAVOR
1 lb. Halibut, Cod, or Sea Bass
½ to ¾ cup Carmela’s
Gourmet Low Fat Mediterranean Mystique Vinaigrette
(or Carmela’s
Low Fat Provençale Vinaigrette, or Low
Fat Roasted Garlic Fantasy Vinaigrette)
1 Tablespoon finely chopped fresh parsley or mint
1 baking dish 8”x12
Preheat oven to 400 degrees.
Place the fish in the pan, cover with the vinaigrette,
cover the pan and place in the oven 10-12 minutes,
depending on the thickness of the fish piece.
Marinated Flank Steak
1 lb. Flank steak, pounded
1 sealable freezer bag
1/3 cup Carmela’s
Gourmet Vinaigrette Authentique
(OR ANY of Carmela’s Gourmet dressings except
Low Fat California Caesar)
Put the flank steak in the bag, add the dressing,
seal and place in the refrigerator overnight. The next
day, cook over hot coals. Baste with dressing for additional
color and flavor when nearly cooked. When done, cut
the steak into strips, salt to taste and serve.
CARMELA’S CALIFORNIA ARTICHOKE DIP
4 fresh artichokes, small to medium size
2 large eggs
½ cup Carmela’s
Gourmet Vinaigrette Authentique (OR ANY of Carmela’s Gourmet salad dressings)
Steam 4 artichokes about 20 minutes
Hard boil 2 eggs, then dice them up
Add the diced eggs to the Vinaigrette Authentique in
the blender, blend until smooth.
Use as a dip for the artichokes.
WARM SALADS
2 strips of bacon; fried, with fat removed, and cut
into 1 inch strips
10-14 shrimps, (16/20) medium size
2 oz. of mixed green salad
2 Tablespoons of ANY Carmela’s Gourmet dressing,
except California Caesar. Make substitutions and produce
a whole new taste...
In the pan that was used to cook the bacon, pour off
all the fat and wipe with a paper towel. On high heat,
add the shrimp and the strips of bacon. When the shrimps
are firm, add the dressing. Stir for about 3 seconds,
just enough to mix it, then pour it over the greens.
Try the following in addition to or instead
of the shrimp:
Asparagus,
Baby zucchini,
Mushrooms
Or, any of your favorite vegetables!
EUROPEAN POTATO SALAD
3 medium size potatoes (1 lb.)
1/3 to 1/2 cup green onions, sliced fine
1/2 cup Carmela’s Gourmet Low Fat Provençale
Vinaigrette (OR ANY of Carmela’s Dressings)
Salt and Pepper to taste
Boil the potatoes 30 minutes or until soft when pierced
with a fork. Drain, and peel the potatoes. Cut into
1 inch cubes. In a medium bowl, add the potatoes, onions
and Provençale Vinaigrette. Serve warm.
For variety and extra interest, bacon, Parmesan cheese,
beets, carrots and other desired steamed vegetables,
may be added to the potatoes after they are cut into
cubes.
CALIFORNIA CAESAR POTATO SALAD (2-4 servings)
1 can (8 oz.) cooked Black Beans
4 to 6 medium red potatoes, cooked until done, but still firm, diced in 1/2 in.
cubes
2 tomatoes, diced in 1/2 in. cubes
1/2 bunch fresh cilantro
1/2 yellow onion, diced fine
1/2 Lb. Jack cheese with Jalapeno, shredded fine
crisp tortilla chips
1 avocado, medium, diced
1/2 yellow Bell pepper
1/2 cup Carmela’s Gourmet Low Fat California
Caesar Vinaigrette
1/2 cup Carmela’s Gourmet Low Fat Roasted Garlic Fantasy Vinaigrette
(or 1 cup of either one)
Dice, shred and chop all ingredients as described.
Place drained beans in a bowl. Add the remaining vegetables
and dressings, reserving 1/2 avocado, 1 tomato and
the Jack cheese for garnish.
Toss, then put the salad in your favorite dip bowl,
surround with chips, tomato, avocado and cheese to
the top -- It is colorful and delicious.
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