Holiday recipe:


Swiss Yam Salad (serves approximately 4)

6 yams cubed
1 T green onion or shallots
Martin's Swiss Dressing (to taste)
1/2 tsp salt and pepper

Lay out cubed yams on a medium baking pan and sprinkle with, olive oil, salt and pepper, and onions. Bake at 400 for 20 minutes or until yams are to desired softness. Let cool a bit then toss salad dressing until well coated or to desired flavor. We like this dish served warm but delicious cold too.

Recipes and Uses for dressing



SWISS POTATO SALAD

Serves approximately 4

6 gold potato small cubes
1 bunch green onions chopped
1-2 cups green beans
Martin's Swiss Dressing
Salt and pepper to taste

Lay out potatoes on a medium baking pan and sprinkle with garlic, olive oil, salt and pepper. Bake at 325 for 15 minutes or until potatoes are golden brown. Roast the green beans in the same manner for approximately 7 mins, or until soft. In a large bowl, mix potatoes, green onions, and green beans. Toss in salad dressing until well coated or to desired flavor.Can be served chilled but welike it slightly warmed.

ORZO PASTA WITH ROASTED VEGETABLES

Serves 8

10 oz orzo pasta (prepared per package directions and at room temperature)
1 cup cherry tomatoes
1 pound medium size asparagus
3 tbsp. of finely chopped garlic (adjust amount to desired flavor)
cup olive oil or garlic flavored olive oil
cup Martin's Swiss Dressing
cup crumbled feta cheese (adjust amount to desired flavor)
sea salt to taste
1 tbsp. garlic salt

After preparing the orzo per package directions keep at room temperature.

Heat the oven to 400

After cleaning asparagus cut into 2-3" pieces making sure to recycle woody ends

With knife, piece tomatoes down middle. In bowl, mix tomatoes and asparagus with garlic salt and olive oil. Spread contents onto baking sheet and roast for 15 minutes or until vegetables soften (but not mushy). Finish the last minute under broiler to give vegetables golden color. Let cool, and drain off excess oil.

Mix prepared orzo pasta, vegetables, cheese and Martin's Swiss Dressing. Add salt to taste. Serve at room temperature.

MARINATED SHRIMP KABOBS

Serves 4 lrg skewers

24 jumbo size raw peeled shrimp
1 cup of Martin's Swiss Dressing
16 large mushrooms (white or cremini)
1 medium onion cut into 4 sections to provide large wedges
1 large green pepper seeded and cut into wedges for skewers
1 box risotto prepared per package instructions

Put shrimp and cup of Martin's Swiss Dressing in sealable plastic bag. Marinade 2-6 hours, turning bag over every hour to ensure thorough coverage. Before cooking marinate vegetables in remaining cup of Martin's Swiss Dressing for at least one hour. This will reduce the amount of grill time.

Reserve vegetable marinade for basting later.

Take 4 large metal skewers and thread marinated shrimp (6 for each skewer) and vegetables. Rotating each from shrimp, onion, mushroom and pepper.

Preheat grill. Use a non-stick spray appropriate for barbecue to ensure that skewers do not stick.

Cook skewers over medium heat until shrimp is pink and grill marks visible. Baste skewers intermittently while grilling.

Serve over prepared risotto

SWISS VEGGIE PIZZA

Serves 4

fresh pizza crust (store purchased or homemade)
cup Martin's Swiss Dressing
4oz of sliced cremini or white mushrooms
cup shredded smoked white cheese (goat or cheddar)
cup small fresh mozzarella balls
cup fresh basil chopped into large pieces
(may leave whole
with a tear in middle to release flavor)
cup rough chopped walknuts
1/3 cup finely sliced (1/2 large onion) Walla Walla sweet onion

Preheat oven to 400

Roll pizza dough out on pizza pan or stone to desired thickness. Liberally brush Martin's Swiss Dressing on base of crust including edges.

Sprinkle of smoked cheese and mozzarella on pizza. Spread mushrooms, onions, walnuts on dough. Cover evenly with remaining cheese, and spread basil over pizza.

Drizzle Martin's Swiss dressing over entire pizza.

Bake as instructed by pizza dough instructions or at 400 until crust is crispy and toppings cooked and bubbling.

Allow to cool a few minutes before cutting and serving.

May serve with Martin's Swiss Dressing on the side. Kids love to use the dressing as their dipping sauce for their pizza crust.

*if like may use meats or veggie burger as an additional topping

Special Thanks to Shannon Ferguson for providing these fantastic recipes

More Uses:

  • Use as dressing on any salad type
  • Use as a topping over pastas, potatoes, and rice with meat of choice
  • Marinade tomato and onions
  • Use as dipping dressing for vegetables, cheese and bread
  • Use as marinade for chicken, shrimp, and fish. Drizzle over meat dish right before serving
  • One of our customer's most unique uses: a dipping sauce for strawberries (which is interesting given that our dressing is not sweet it is savory) and drizzled over cottage cheese
  • Something really easy: purchase bag of coleslaw and stir 1 1/2 Tbsp of Martin's Swiss Dressing thoroughly. Even those who hate coleslaw will love it!!
  • One of the produce managers says his favorite way to use Martin's Swiss Dressing is as a dipping sauce for his spicy chicken wings
  • Drizzle over freshly popped popcorn. Nice alternative to butter and salt.
  • Drizzle over your morning eggs. Use as the sauce for Deviled Eggs.
  • Place sliced avocado, grilled chicken, turkey, or fish, and choice of cheese, on French bread. Grill entire sandwich until cheese is melted. Cut in small finger-food sizes. Place on platter with bowl of Martin's Swiss Dressing in the center. Your guest will love dipping these bite size sandwiches into the dressing!

Recipes and Uses for garlic butter


Garlic shrimp: peel and devein shrimp. Marinate in chopped garlic and olive oil for half an hour. Place shrimp in pan with little white wine and heat for a minute. Add garlic butter and stir until shrimp is prepared to desired state. Place shrimp over bed of rice and drizzle remaining garlic butter over dish. Yummy!!

Garlic bread: slice French bread and spread with garlic butter. Broil until golden brown. Use this garlic bread to sop up the remaining garlic sauce from the above shrimp dish. Super Yummy!!

Vegetable pasta: saute chopped garlic and add desired vegetables. Add garlic butter. Mix with cooked pasta. Add some cream, salt and pepper to taste.

Steak: saute or broil steak and put teaspoon (or desired amount) of garlic butter on top and serve.

Escargot: place escargot on ceramic or metal escargot dish. Cover with garlic butter and bake in oven until hot and slightly brown on the top.

*If you have any uses/recipes that you would like us to post of our web-site please email us with your suggestions.

 

© Copyright 2014, Martin's Swiss Dressing, LLC, All Rights Reserved



Website Created by Justin's Web Design
Admin