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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 ***

OD Blood Orange EVOO ***

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

OD Toasted Sesame oil***

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 

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