A crisp green salad with BBQ chicken, yellow hominy, black beans, fresh tomato, queso fresco, and freshly fried flour tortilla chips. Dress with a Southwest Chipotle Pesto vinaigrette. (Mix 20% Southwest Chipotle Pesto to a mild white balsamic vinaigrette).
Add Southwest Chipotle Pesto to Ranch, Blue Cheese or a vinaigrette dressing for a little spice.
Extra salmon? Upcycle into crispy panko crusted salmon cakes and serve with a green salad, a drizzle of rich sour cream & finish with Harissa Sauce.
Toasted rustic bread is topped with a traditional cheese fondue sauce, then topped with sauteed mushrooms & finished with a drizzle of Dried Tomato & Garlic Pesto and a sprig of fresh thyme. The mushrooms are sauteed until lightly browned which delivers a satisfying texture and nutty flavor. A side of salad or soup and you’re good to go.
Roast cauliflower florets. Toss together cauliflower with capers, green olives, Sultana raisins, red onions and lemon zest with Roasted Red Bell Pepper Pesto.
Place lightly grill romaine lettuce on a plate and dress with a vinegarette. Topped with sauteed baby heirloom tomatoes, grilled shrimp, croutons, Parmesan and finished with a drizzle of Creamy Garlic Sauce.
On a bed of baby spinach, add grilled shrimp, crispy bacon, sliced red onions, jammy eggs, croutons. Combine EVOO, Sherry wine vinegar, and Armanino Creamy Garlic Sauce for a delicious dressing.
Toss together sauteed trimmed asparagus, crispy bacon pieces, fried leeks and toasted hazelnuts. Finish with salt, EVOO, balsamic glaze and a generous dollop of Creamy Garlic Suace.
On bed of baby greens, add white beans, avocado, red & yellow tomatoes, red onions, blue corn chips, and grilled chicken. Drizzle white balsamic vinaigrette and Armanino Chimichurri Sauce on top.
Add seared Ahi tuna to a bed of arugula and top with jammy eggs, blanched green beans, avocado, tender red potatoes, olives and radish slices. Dress with EVOO, a squeeze of lemon and a drizzle of Chimichurri Sauce.
Combine red quinoa, corn, avocado, EVOO, and salt. Top with fresh cilantro, chopped onion, tomato, and corn, finished with Cilantro Pesto.
On a bed of spinach dressed with oil and vinegar, add falafel patties, roasted cherry tomatoes, sliced cucumbers, Basil Pesto marinated feta cheese, Kalamata olives, spinach and a dollup hummus.
Combine grilled baby Yukon gold and asparagus with wilted greens and dress with a drizzle of Basil Pesto.
Assemble an antipasto salad with salami, marinated artichokes, roasted red peppers, heirloom tomatoes, pepperoncini peppers, slices of red onion, fresh basil and mozzarella cheese, with an EVOO and vinegar dressing. Finish with a drizzle of Basil Pesto.
Prepare Cavatappi pasta al dente and cool. Add fresh peas, water chestnuts and baby spinach to the pasta. Stir in half mayonnaise and half Basil Pesto for a creamy pasta salad.
Toss baby romaine lettuces, balsamic vinaigrette, crispy Persian cucumbers, roasted tomatoes, fresh mozzarella balls, Nicoise olives, salami, grilled chicken breast and orzo pasta with Armanino Basil Pesto. Finish with a final drizzle of Armanino Basil Pesto.
Roast veggies, such as beets, parsnips, carrots and tomatoes, and toss with a little sea salt and olive oil in the oven until tender. Serve roasted veggies over baby greens tossed with salt, EVOO and balsamic vinegar, then finish with shavings of parmesan and Armanino Basil Pesto.
