Recipes

Every bite of this Crispy Sriracha Shrimp contains the perfect amount of crunch and heat.

Ingredients:

• 1/2 cup cornstarch
• 1/2lb large raw shrimp, peeled and deveined
• 1 egg, beaten
• 1/4 cup Stonewall Kitchen Sriracha Aioli
• 3/4 cup panko breadcrumbs
• 2 tbsp sesame seeds
• 2-3 tbsp shredded coconut
• 1/4 tsp salt
• Canola or peanut oil
• 1/3 cup Sriracha Aioli
• 2 tsp tamari
• Green onions or bell pepper, finely chopped for garnish

Method:

• Pat shrimp dry with a paper towel
• Whisk together egg and 1/4 cup of Sriracha Aioli
• Combine bread crumbs, sesame seeds, coconut and salt in a separate bowl and mix. Place the corn starch in a separate bowl.
• Dip shrimp in cornstarch and shake off the excess. Then, dip in the egg wash and then in the breadcrumb mixture. Refrigerate for 10-15 minutes.
• Combine 1/3 cup of Sriracha Aioli and 2 tbsp of tamari in a small bowl. Transfer to a serving bowl and garnish with green onion and bell pepper.
• Fill a straight sided sauté pan 1/2" deep with oil. Heat to 350-360F. Fry a few shrimp at a time until brown and crispy on all sides. Serve immediately and enjoy!

This peanut-y, Asian inspired noodle dish is simply amazing. Serve as a main or as a side.

Ingredients for the Noodle Salad:

• 1.5 lb boneless chicken breasts, flattened to 1/2-inch thick
• 3 tbsp sesame oil
• 1/2 lb asparagus spears, woody end trimmed and sliced in 1.5” pieces
• 1/2 cup carrots, shredded
• 2 tbsp sesame seeds, toasted
• 3/4 lb vemicilli pasta

Ingredients for the Sauce:

• 1 bottle of Stonewall Kitchen Roasted Garlic Peanut Sauce
• 1 tsp lime zest
• Juice of half a lime
• 1/4 cup minced fresh cilantro
• Whole cilantro leaves for garnish

Method:

• Place Roasted Garlic Peanut Sauce, lime juice and lime zest in a sauce pan. Place on low heat, stirring often.
• Place the sesame seeds in a small pan and toast lightly in the oven at 350°F for about 8 minutes. Watch carefully to avoid burning and then set aside.
• Place the pounded chicken breasts in a small zip lock bag. Pour in the sesame oil and coat thoroughly. In the meanwhile, bring a large pot of salted water to a boil. Heat a large sauté pan or grill pan. Add the chicken and cook until browned on each side (about 3-4 minutes per side) and remove from the heat. Tent to keep warm.
• Cook the asparagus in the boiling water and then remove with a slotted spoon.
• Bring the water back to a boil, adding additional water (if necessary) and cook pasta according to the directions. Drain.
• Add the shredded carrots and chopped cilantro to the peanut sauce. Slice the chicken into strips.
• Mix the pasta, sauce and asparagus together. Place on a large platter and lay chicken strips over the top. Garnish with sesame seeds and whole cilantro leaves and enjoy!

This recipe for Ricotta Balls in Favuzzi Passata Tomato Sauce is a play on meatballs, only without the meat! Perfect as an appetizer, or a vegetarian entrée!

Ingredients:

• 300g well drained ricotta
• 100g stale bread (approx 3 slices)
• 2 eggs
• 3 tbsp grated parmesan
• 3 tbsp grated pecorino romano (or 3 extra tbsp grated parmesan)
• 1 big pinch of Italian herb mix
• 1/2 bottle Favuzzi Passata Strained Tomato Sauce
• Moderate intensity extra virgin olive oil
• 10 fresh basil leaves
• 1/2 garlic clove + 1 whole clove
• Salt

Method:

• In a food processor, pulse the bread with the half garlic clove to make very fine breadcrumbs.
• In a bowl, combine the ricotta with the breadcrumbs, the cheeses, the eggs and the herb mix, then season with salt. Leave to rest in the fridge for at least 30 minutes. Shape the ricotta mixture into balls, roll them in flour and put them on a well-floured plate. Put back in the fridge for another 10 minutes.
• In the meantime, prepare the tomato sauce. In a saucepan, brown the whole garlic clove in oil. As soon as it takes on some colour, remove it and add the passata. Add fresh basil and season with salt to taste; cook the sauce over high heat for about 30 minutes, add the ricotta balls, lower the heat and simmer for 10-15 minutes. Do not turn over the ricotta balls, but baste them with sauce every so often. Serve hot or warm, sprinkled with grated parmesan. Enjoy

This Grilled Dijon Chicken recipe is easy to make, using only a handful of ingredients, but the end result will have you coming back for more!

Ingredients:

• 6 boneless skinless chicken breasts
• Kosher salt and freshly ground black pepper to taste
• ¼ cup Extra Virgin Olive Oil
• ¼ cup O Citrus Champagne Vinegar
• 1 tbsp Dijon mustard
• 2 sprigs fresh rosemary, about 4 inches long, leaves removed, stems discarded

Method:

• Generously salt and pepper both sides of the chicken breasts.

• Place chicken in an airtight marinating container (such as a glass storage container) or in a Ziploc bag. Pour the marinade over the chicken, seal container/bag, and shake to make sure chicken is evenly coated with the marinade. Place in refrigerator for 30 minutes, or up to 24 hours.
• When ready to fire up the grill, take the marinated chicken out of the refrigerator and let it sit at room temperature while you preheat the grill to medium. Grill the chicken breasts for about 4 to 5 minutes on each side, or until the juices run clear. Be careful not to overcook the chicken.
• Remove the cooked chicken from the grill and let rest for 5 to 10 minutes. Slice the grilled chicken breasts into 1 inch serving portions and place in serving dish. Garnish with rosemary sprigs and thin lemon slices. Enjoy!

This salad is super easy to make and is packed with flavour! Make this salad for your next gathering and impress everyone!

Vinaigrette Ingredients:

• 3 tbsp Extra Virgin Olive Oil
• 2.5 tsp O White Balsamic Vinegar
• 1 tbsp maple syrup
• 1-2 tsp fresh ginger, minced
• 2 tbsp red onion, minced
• 1/8 tsp sea salt
• Fresh ground pepper to taste

Ingredients for the Salad:

• 5 oz mixed dark greens
• 1 apple (Honeycrisp, Fuji or Pink Lady)
• 1 pear (Bosc or Anjou)
• 1 red onion, sliced very thin, to taste
• 1/4 cup aged gouda or cheddar cheese, grated
• 1/4 cup roasted pecans
• Fresh ground pepper and sea salt to taste

Method:

• Whisk together the extra virgin olive oil, white balsamic vinegar and maple syrup together well. Add the ginger (a little at a time), tasting as you go. Stir in the red onion and add about half of the salt, then whisk together until all of the ingredients are emulsified. Taste test the vinaigrette and add more ginger, onion and salt according to your preference. Add fresh ground pepper to taste.
• Transfer the salad greens to a bowl. Chop half of the apple and half of the paper lengthwise into roughly 1/2” wide pieces, and set aside with the cheese and the pecans. Toss the salad with a light coating of the vinaigrette. Add salt and pepper to taste and toss again.
• Arrange the apple and pear slices over the salad and crumble the pecans on top. Garnish with the grated cheese. Enjoy!

This Roasted Apple Cream Sauce with Butternut Squash Ravioli is a delicious, flavourful recipe, featuring Stonewall Kitchen Roasted Apple Grille Sauce!

Ingredients:

• 1lb butternut squash ravioli
• 3 tbsp butter
• 1.5 tbsp flour
• 3/4 cup chicken broth
• 3/4 light or heavy cream
• 1/2 cup Stonewall Kitchen Roasted Apple Grille Sauce
• 1 tsp salt
• Pepper to taste
• A pinch of ground nutmeg
• 12-16 fresh sage leaves
• 3 tbsp unsalted butter
• Caramelized apples and sautéed mushrooms (optional)

Method:

• To make the sauce, melt 3 tbsp of butter in a sauté pan over medium heat. Add the flour and whisk as it bubbles, for about 1 minute. Continue to whisk slowly, add the chicken broth and simmer until slightly thickened. Stir in the cream and Roasted Apple Grille Sauce. Add salt and pepper and a pinch of round nutmeg. Continue to heat until sauce is slightly thickened.
• For the fried sage leaves, melt 3 tablespoons of unsalted butter in a small saucepan over medium-high heat, until it is slightly brown. Add the sage leaves and cook until slightly crisp, making sure the pan is not over crowded and the leaves are not touching each other. Place leaves on a paper towel and reserve the flavoured butter.
• Cook the raviolis according to the directions on the package. Serve the raviolis hot with a drizzle of sage butter. Spoon sauce over ravioli, and garnish with sage leaves. Add sautéed mushrooms and caramelized apples, if you’d like. Enjoy!