Asian Inspired Dinner
Asian Inspired Dinner
By Chef Paul Kellar
Salad
Bokchoy
OD* Eureka Lemon flavored EVOO*** (equal parts of oil and vinegar)
OD Honey Ginger White Balsamic vinegar*** (equal parts of oil and vinegar)
OD Mandarin Orange Honey ***
Beansprouts
Sugar snap peas
Carrots (julienne sliced)
Mushrooms
Salt and pepper
Mix chopped Bokchoy with carrots, mushrooms, bean sprouts and sugar snap peas
Mix oil, vinegar, honey, salt and pepper
Combine the seasoning with the vegetables
Pasta
OD Szechwan Orange Spice Linguine ***
Salt and pepper
Garlic
Break pasta in half
Place in the boiling salted water
Cook until al dente, drain the pasta
Sauté pasta with blood orange oil, garlic, salt and pepper to taste
Shrimp stir fry
Key West Citrus Spice ***
Fresh ginger
Vegetable medley
Garlic
Shrimp
Soy sauce (Optional)
Corn starch
Water
Marinate the shrimp in fresh ginger and Key West Citrus spices (do an hour in advance)
Sauté shrimp and toasted sesame oil
Add vegetable medley and garlic
Add soy sauce (if used), bring to a boil
Slowly add cornstarch and water mixture until slightly thickened
*OD short for Olive Destination
** Extra Virgin Olive Oil
*** Available in the store