DOCSLIB.ORG

Gluten Free Menu

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Gluten Free Menu GLUTEN FREE NIBBLES MARINATED OLIVES v .............................................................................................................3.9 ROASTED GARLIC & SPINACH HUMMUS v ...................................................................... 3.9 toasted sourdough BAKED SOURDOUGH v ..................................................................................................3.9/6.9 olive oil & balsamic vinegar STARTERS MAINS HOMEMADE SOUP OF THE DAY v ..............................................4.9 CAPONATA PARMIGIANA v ......................................................................................................................................................... 12 .9 sourdough saffron risotto, leafy green salad SWEET CHILLI CRISPY BEEF ............................................................. 8.5 MALAYSIAN LAKSA cucumber & pickled ginger rice noodles, baby corn, beansprouts KING PRAWN & CRAYFISH COCKTAIL ....................................8.5 sweet chilli tempeh v ............................................................................................................................................................................11 . 9 confit tomatoes, Marie Rose sauce, GF sourdough king prawn.............................................................................................................................................................................................. 15.9 ROASTED RUMP OF LAMB & SLOW COOKED SHOULDER ......................................................................................................19.9 creamy mash, sautéed white beans, carrot purée BRAISED SHOULDER OF DERBYSHIRE BEEF ................................................................................................................................ 15.9 creamy mash, red wine glazed shallots, buttered green beans SKEWERS SHARING Choose from house chips, skinny fries, sweet potato fries or house salad, with your main dish STARTER/MAIN BAKED CAMEMBERT .......................................................12 .9 red onion marmalade, GF sourdough FREE RANGE CHICKEN ........................................................................................................................................................... 7/14 red pepper, chimichurri dip SEAFOOD ..........................................................................19.9 HALLOUMI & COURGETTE ............................................................................................................................................... 7/14 oak smoked salmon, baby prawns, Devonshire crab, baby v gem, Bloody Mary dressing, sourdough cucumber & mint yoghurt FILLET OF DERBYSHIRE BEEF ...............................................................................................................................................8.5/17 chorizo & red pepper, smoked paprika crème fraîche dip BURGERS STEAKS All served with a choice of house chips, skinny fries or sweet potato fries Choose from house chips, skinny fries, sweet potato fries or house salad All burgers include a lettuce & tomato garnish All beef sourced from local farmers in Derbyshire, cooked on the chargrill THE BIG MICK ......................................................................................................................................14.9 10oz RUMP ....................................................19.5 7oz FILLET ..................................................... 27.5 double burger, pastrami, fried onions, mature cheddar, mayo 8oz SIRLOIN ................................................. 21.9 BBQ LENTIL v ..................................................................................................................................... 11 . 9 mature cheddar, sweet chilli mayo add a sauce: Peppercorn or Blue Cheese Sauce (+2.00) TO SHARE: 20oz CHATEAUBRIAND ...................................................................................................................... 69 SALADS & RICE BOWLS FRESH SEAFOOD MAIN JERK SPICED JACKFRUIT v ...................................................................................................11 . 9 mango & avocado salsa, baby gem, basmati rice, ranch dressing PAN FRIED SEABASS ............................................................................................................... 16.9 SLOW COOKED PORK BELLY ...............................................................................................15.9 yeasted cauliflower purée, roasted new potatoes, sautéed wild mushrooms, garlic butter coconut caramel sauce, pak choi, soy pickled egg, steamed rice SIDES Nuts, allergies & dietary requirements: We regret we cannot guarantee any of our food is totally nut free. Some of our HOUSE CHIPS v ....................................................2.9 HOUSE SALAD v ....................................................2.9 dishes contain nuts & other dishes may contain nuts or nut SKINNY FRIES v .....................................................2.9 SWEET POTATO FRIES v .......................................3.9 traces. For any guests with dietary requirements please make this SPICY HOUSE SLAW v ..........................................3.5 GREEN BEANS & SHALLOTS v ............................3.9 known to your server. The Cock Inn Mugginton cannot accept SEASONAL VEGETABLES v ..................................3.5 any responsibility for any allergen related intolerances you may have, if you have not asked for the allergen list and informed us of your dietary needs. VEGETARIAN v DUE TO SEVERE INDUSTRY-WIDE STAFF SHORTAGES, WE ARE FORCED TO To view all allergens information, please scan this code or visit TEMPORARILY REDUCE MENU OPTIONS TO MAINTAIN SERVICE. WE HOPE TO the menus tab on our website RETURN TO OUR NORMAL, MORE EXTENSIVE MENU AS SOON AS POSSIBLE. THANK YOU FOR YOUR UNDERSTANDING..
Load more

Recommended publications
  • Eggplant Caponata Makes 6–8 Servings As a Side Dish; 12+ When Served on Crackers ~ $9.30 (Per Serving: $1.16 for Side Dish, $0.77 As Appetizer)
    Eggplant Caponata Makes 6–8 servings as a side dish; 12+ when served on crackers ~ $9.30 (Per serving: $1.16 for side dish, $0.77 as appetizer) Caponata, a Sicilian version of the traditional French ratatouille, is best served warm or at room temperature. (Its flavor improves on day two.) It’s great as a snack, on crackers/celery, as a tasty sandwich spread or a side dish for dinner. Ingredients 1 medium eggplant (12-16 oz), cut into 1/2” dice Extra virgin olive oil (approx. 4 Tbsp., divided) Kosher salt, to taste 1 medium red onion, cut into 1/4” dice Pinch of crushed red pepper flakes 2 ribs of celery, cut into 1/4 “ dice 4 cloves of garlic, thinly sliced 1 red and 1 yellow pepper, seeded and cut into 1/4” dice 1/3 cup water 1/3 cup tomato paste 1 Tbsp. agave syrup or sugar 1/4 cup red wine vinegar 1/4 cup golden raisins (dark raisins okay) 1/4 cup capers or chopped, pitted green olives (optional) Directions 1. Preheat oven to 400 degrees. 2. In a large bowl, toss eggplant pieces generously with olive oil and salt to taste. Spread on baking sheet and roast until eggplant is soft and slightly browned – about 15 minutes. Set aside to cool. 3. Coat a wide, deep pot with olive oil. Over medium heat, sauté onion and crushed red pepper until onion is soft. Add celery, garlic and peppers and continue cooking until all the vegetables are soft and the mixture is aromatic – about 6 minutes.
    [Show full text]
  • La Veranda CUCINA ITALIANA
    La Veranda CUCINA ITALIANA ANTIPASTO H O M E M A D E P A S T A & R I S O T T O COLD ANTIPASTO ITALIANO 28 SPAGHETTI AL POMODORO & BASILICO 18 Assortment of Italian imported, cured meat and cheeses, roasted bell peppers, Italian herb San Marzano tomato sauce, basil and Parmesan Cheese marinated olives and caponata. Serves two. RIGATONI ALLA NORMA 22 CLAMS OR MUSSELS POSILLIPO 16 Traditional Sicilian recipe, rigatoni, eggplant, fresh mozzarella, San Marzano tomato sauce, basil and Steamed with garlic and extra virgin olive oil, served in white or red sauce Parmesan cheese POLIPO GRIGLIATO / GRILLED OCTOPUS 18 LINGUINE ALLA VONGOLE / CLAMS 22 Mediterranean grilled octopus, served on top of chopped onions and tomatoes in a rich marinade Fresh clams, extra-virgin olive oil, garlic, white wine sauce, red pepper flakes, and parsley FRIED CALAMARI 16 FETTUCCINE ALLA BOLOGNESE 23 Crispy battered calamari served with marinara sauce. minced beef and veal, fettuccine pasta, béchamel and Parmesan cheese FRIED ZUCCHINI 12 PAPPARDELLE BOSCAIOLA 24 Battered, fresh, zucchini served with aioli sauce pappardelle pasta with porcini, mushrooms, pancetta and mascarpone cheese in a sundried tomato pesto sauce TRIO BRUSCHETTA 12 Crostini toast 3 toppings, roasted peppers and garlic/caponata/mozzarella, tomato, and onions SPAGHETTI CHITARRA ALLA CARBONARA 24 Spaghetti tossed with shallots and pancetta, in a creamy egg yolk sauce, with pecorino cheese INSALTA DI CESARE 13 and fresh black ground pepper Romaine lettuce, caesar dressing, croutons and Parmesan cheese
    [Show full text]
  • Arancine Di Riso Ripiene Di Formaggio [ Rice Balls with Cheese Stuffing ]
    Arancine di riso ripiene di formaggio [ Rice balls with cheese stuffing ] Caponata [ Eggplants in sweet and sour sauce ] Pasta con acciughe e mollica [ Pasta with anchovies and breadcrumbs ] Pasta con zucchine e menta [ Pasta with zucchini and mint leaves ] Arancine di riso ripiene di formaggio Rice balls with cheese stuffing Recipe A R A N C I N E D I R I S O R I P I E N E D I F O R M A G G I O [ R I C E B A L L S W I T H C H E E S E S T U F F I N G ] Preparation time: 2 hours Difficoltà: Wine pairing: Cerasuolo di Vittoria - 60% Nero d'Avola, 40% Frappato. An intriguing, light-bodied wine with flavors of wild strawberries, mulberry and pomegranate. A perfect spring and summer red! Oil: Extra-Virgin Olive Oil IGP Sicilia (Nocellara del Belice, Biancolilla, Cerasuola). Ingredients - Makes about 25 FOR THE RICE: 100 G / 3 ½ OZ. PEAS 500 G / 1LB. 2 OZ. CARNAROLI RICE 50 G 1 ¾ OZ. GRANA PADANO DOP 1 L / 1 QT. WATER 500 ML / 17 FL. OZ. MILK 125 G / 4 ½ OZ. BUTTER 50 G / 1 ¾ OZ. PASTRY FLOUR 50 G / 1 ¾ OZ. GRANAPADANO DOP 25 G / 1 OZ. BUTTER 35 G / 1 ½ OZ. ONION1 CELERY STALK SALT TO TASTE 1 CARROT PEPPER TO TASTE 0,5 G / ¼ TSP. SAFFRON POWDER FOR THE COATING: SALT TO TASTE PASTRY FLOUR FOR THE FILLING: 2 BEATEN EGGS 225 G / 8 OZ. EMMENTALER SWITZERLAND 200 G / 7 OZ.
    [Show full text]
  • Kempinski Bansko Banquet Kit Summer 2016
    Bringing to at the foot of the Pirin Mountains 1 Table of contents Destination information 3 Hotel information 4 Dining facilities 5-6 Meetings, trainings and events 7-8 Floor plan and meeting rooms 7 Technical equipment 8 Culinary offerings 9-24 Coffee breaks 10-11 Lunch and dinner menu selection | 3 course menu 12 Lunch and dinner menu selection | 4 course menu 13 Buffet menu selection | Classique 14 Buffet menu selection | Elegance 15 Buffet menu selection | Symphony 16 Barbecue menu selection 17 Themed buffet menu selection | Bulgarian 18 Themed buffet menu selection | Italian 19 Themed buffet menu selection | Asian 20 Themed buffet menu selection | International 21 Business lunch menu selection 22-24 Cocktail and finger food selection 25 Beverage selection 26-28 Open bar selection 27 Beverage package selection 28 Cooking classes 29 Sushi cooking class 30 Barbecue cooking class 31 Pastry cooking class 32 Teambuildings and incentives 33-37 Incentive possibilities in the surroundings of Bansko 34-35 Teambuilding activities for your group 36 Summer events in Bansko 37 2 Destination About Bansko The town of Bansko is situated at the northeastern foot of Pirin beneath the highest and the most beautiful Karsts part of the mountain. Bansko is one of the biggest winter resorts in the country. If you add to this its architectural and historical value, Bansko is the pearl in the Bulgarian necklace. Bansko is an important cultural centre for the region. According to historic records, the settlement was first established about 9th - 10th century A.D. on the site where ancient Thracian settlements had existed.
    [Show full text]
  • Christmas Set Menu
    SET MENUS Menu A 3 courses - £58.00 Tuna tartare Roast Welsh lamb, aubergine ciambotta Tiramisu Wine recommendations: 2015 Insolia, Cusumano, Sicilia - £40.00 2012 Aglianico Vignantico, Selvanova - £50.00 Menu B 3 courses - £62.00 Beef battuta, anchovies, straciatella Roasted turbot, zucchini caponata Lemon cream, mango, strawberry Wine recommendations: 2016 Soave Classico, Pieropan - £50.00 2014 Marche Rosso, Stefano Antonucci, Azienda Santa Barbara - £60.00 Add an extra cheese course for £12.00pp Vegetarian and dietary requirement options are available upon request Dishes are subject to change due to seasonality and produce availability All pricing includes VAT but excludes a 12,5%discretionary service charge Menu C 4 courses - £70.00 Burrata d’Andria Porcini mushrooms, scallop risotto Roast Welsh lamb, aubergine ciambotta Iced pistachio, hazelnut Calabrian truffle Wine recommendations: 2014 Roncaglia, Mancini, Albanella - £45.00 2014 Vertigo, Livio Felluga, Friuli Venezia Giulia - £60.00 Menu D 4 courses- £75.00 Vitello tonnato Tortelli, burrata, ’nduja, aged Modena balsamic vinegar Salt crusted sea bass Lemon cream, mango, strawberry Wine recommendations: 2014 Fiano di Avellino, Guido Marsella, Campania - £70.00 2016 Langhe Nebbiolo, Produttori di Barbaresco - £60.00 Add an extra cheese course for £12.00pp Vegetarian and dietary requirement options are available upon request Dishes are subject to change due to seasonality and produce availability All pricing includes VAT but excludes a 12,5%discretionary service charge Menu E 4 courses-
    [Show full text]
  • Brosura DDR 2017-09 V2.Cdr
    F O O D & B E V E R A G E C O N T E N T S BREAKFAST COFFEE BREAKS LUNCH BUFFETS DINNER BUFFETS PLATED MENUS FINGER FOOD BEVERAGES FANTASTIC ADD-ONS Home | Breakfast | Coffee Breaks | Lunch Buffets | Dinner Buffets | Plated Menus | Finger Food | Beverages | Fantastic Add-Ons Home BREAKFAST QUICK START CONTINENTAL AMERICAN Home | Breakfast | Coffee Breaks | Lunch Buffets | Dinner Buffets | Plated Menus | Finger Food | Beverages | Fantastic Add-Ons Home QUICK START CONTINENTAL AMERICAN Coffee, tea & juice Coffee, tea & juice Coffee, tea & juice Croissants Croissants Croissants Collection of Danish pastries and muffins Collection of Danish pastries and muffins Collection of Danish pastries and muffins Filled brioche rolls (ham, cheese or vegetarian) Collection of breakfast breads Collection of breakfast breads Healthy start: breakfast cereals, home-made Healthy start: breakfast cereals, home-made Healthy start: breakfast cereals, home-made granola, yogurt, fruit salad granola, yogurt, fruit salad granola, yogurt, fruit salad Cheese and charcuterie Cheese and charcuterie 55 RON Scrambled eggs and bacon 80 RON Pancakes S e r v i c e G u i d e 90 RON Available for meetings with more than 10 guests. Prices are per person and exclusive of 9% applicable taxes. Home | Breakfast | Coffee Breaks | Lunch Buffets | Dinner Buffets | Plated Menus | Finger Food | Beverages | Fantastic Add-Ons Home COFFEE BREAKS SILVER GOLD D I A M O N D Home | Breakfast | Coffee Breaks | Lunch Buffets | Dinner Buffets | Plated Menus | Finger Food | Beverages | Fantastic
    [Show full text]
  • Caponata This Recipe and Photos Were Provided by Sally Roeckell of Table and Dish and Were Originally Published at 365Barrington.Com
    Caponata This recipe and photos were provided by Sally Roeckell of Table and Dish and were originally published at 365Barrington.com. Ingredients 2 medium-sized eggplant, cut into large chunks 2 zucchini, chopped 1 large yellow pepper, chopped 2 tbsp. capers, drained 1 dozen olives, pitted 1/4 cup red wine vinegar 1-14 oz. can chopped tomato 1 -14 oz. can tomato puree 1 tsp. dried oregano handful of basil leaves chopped 1 red onion, finely chopped 4 cloves garlic, minced olive oil sea salt freshly ground black pepper chopped parsley, to garnish *Note: Caponata calls for two stalks of finely chopped celery to be added with the onion. My family prefers to leave this out. Method 1. Lightly season eggplants with salt, set aside. 2. In a large pan, heat olive oil then pan-fry eggplants until they turn golden on each side. Remove the eggplants from the pan and set aside. 3. Add additional olive oil to the pan, then sauté garlic, and onion. 4. Add the oregano, basil, red wine vinegar, capers, olives and chopped and pureed tomato. Bring to a boil then add fried eggplant, yellow pepper and zucchini and simmer for 15 minutes on low heat. You might need to add a bit of water if it dries out while simmering. 5. Season with salt and freshly ground black pepper, then garnish with chopped parsley. 6. At this point it is ready to eat; however, I usually leave it on a slow simmer for about an hour to reduce it to a thick paste and further combine the flavors.
    [Show full text]
  • Caponata Eggplants in Sweet and Sour Sauce
    Caponata Eggplants in sweet and sour sauce Recipe C A P O N A T A [ E G G P L A N T S I N S W E E T A N D S O U R S A U C E ] Preparation time: 2 hours Difficoltà: Wine pairing:La Segreta Rosso - 50% Nero d'Avola, 25% Merlot, 20% Syrah, 5% Cabernet Franc. Flavors of redcurrant, mulberry and spice are set against a background of soft, silky tannins. A youthful and refreshing red. Oil: Extra-Virgin Olive Oil IGP Sicilia (Nocellara del Belice, Biancolilla, Cerasuola). Ingredients - Serves 4 2 KG / 4 LB. 4 OZ. EGGPLANT 200 G / 7 OZ. ONION, CHOPPED COARSELY 150 G / 5 ½ OZ. TOMATO PASTE 200 G / 7 OZ. CELERY, CHOPPED 100 G / 3 ½ OZ. CAPERS, RINSED AND DRAINED 200 G / 7 OZ. PITTED GREEN OLIVES 50 ML / 1 ¾ FL. OZ. RED WINE VINEGAR 50 G / 1 ¾ OZ. TOASTED ALMONDS 50 G / 1 ¾ OZ. GRANULATED SUGAR MINT LEAVES 10 ML / ¼ FL. OZ. PLANETA EXTRA VIRGIN OLIVE OIL OLIVE OIL FOR FRYING SEA SALT SALT TO TASTE PEPPER TO TASTE Preparation Wash the eggplants, cut them into 1-½-cm (¾-inch) cubes, sprinkle with sea salt, then place in a colander for about 30 minutes. Rinse and dry the eggplants, then fry them in a generous amount of olive oil.Wash the celery, remove any tough strings and chop. Bring a pot of unsalted water to boil and blanch the celery for 2 minutes; then add half the olives and the capers. After 4–5 minutes, pour the vegetables into a colander and drain.Heat some oil in a pan.
    [Show full text]
  • Presentazione Standard Di Powerpoint
    I I I I I I I I I I I I I I I I I I I I I 1 I 2 1 2 Villa Maria Organic Garden Located in the upper southeast part of Ravello, it is adjacent to the ancient thirteenth-century Poor Clares Monastery, Its terraces, that slope right on to Santa Barbara precipice, they have been teared off, laboriously, from sedimentary rock, and now they form an orderly horizontal geometry. Here, flourish numerous variety of herbs and seasonal vegetables. On land patiently ordered, supported by chestnut poles, fruit trees, citrus and vines enjoy the warm Mediterranean sun. The olive trees, arbustus and carob trees, along a path of ancient local stone stairs, frame this garden of wonders,where everything grows thanks to the labour of man, sun, water and organic compound, without the use of chemical fertilizers. Particularly interesting, is a natural karstic cave, where, since medieval time, it is housed a rock chapel, dedicated to the Archangel Michael and has always been, for the farmers, a place of prayer and of thanksgiving for the harvest. Nonna Orsola Cooking School, started in 1974, with initial intention to teach to the many guests who visited Ravello and Amalfi Coast, the true traditional Italian cuisine, beeing this ,indeed , the best way to know a people and its traditions. With over fifteen hundred years of history, we have had favourable conditions to develop an excellent culinary culture. Everything is magically expressed in simple dishes, served on our tables, in the great Mediterranean heritage. This beeing the thought and philosophy of the Mediterranean Diet, today celebrated by U.N.E.S.C.O.
    [Show full text]
  • Takeout Menu
    DAILY TAKEOUT & TO GO- July 21-22 **please order 12-24 hours in advance for pastas & sauces Pl/ease email orders to [email protected] (preferred) or call 609-654-0101. (Please do not leave a voicemail with your order) --------------------------------------------------------------------------------------------------------------------- TO GO Pastas & Sauces Fresh Pasta: Egg Pasta $5 1/2 lb, $8 1lb Gluten Free Pasta $7 1/2 lb, $12 1lb Squid Ink Pasta $8 1/2lb, $15 1lb Spinach Pappardelle $5 1/2 lb, $10 1lb --- Sauces: Tomato: $7 Pint, $12 Quart Spicy Tomato: (made from Chef Kevin’s 6 month fermentation process- if you like it spicy it is HOT): $8 Pint, $16 Quart Sun-Dried Tomato and Almond Pesto: $13 Pint, $25 Quart Boar: $20 Pint, $30 Quart Seafood Tomato Sauce: $12 Pint, $25 Quart --- Lasagna (Half-Pan) – must be ordered 24 hrs in advance (can be made gluten free- $5 extra) Cheese $25 Vegetable $30 Meat $30 Pasta Tasting $45 Ali di Pollo all'Italiana chicken wings (Italian-style), lemon, rosemary, garlic Spaghetti alla Norma spaghetti with eggplant and mozzarella Capelli d'Angelo con Halibut e Calamari angel hair, halibut, squid, heirloom tomato sauce with garlic & spring onion Ravioli con Brasato di Manzo beef short rib ravioli, reduction sauce, porcini mushrooms Torta di Mirtilli blueberry pie, pistachio crust, whipped cream Antipasti Cavoletti di Bruxelles – 9 pan seared brussel sprouts, ricotta, provolone, brown butter sauce Focaccia con Mozzarella di Bufala & Pomodoro & Prosciutto – 17 mini focaccia, buffalo mozzarella & tomatoes
    [Show full text]
  • Product List
    Product List Department Item Lookup Code Description BEANS 8697431259538 ADAM FAVA BEANS 2 LB-10 BEANS 5201502117042 AGRINO GIANT BEANS GRK500GR-12 BEANS 62356503789 CEDAR CUT GREEN BEANS 20 OZ-24 BEANS 62356503796 CEDAR GREEN PEAS 20 OZ-24/CS BEANS 58504138064 CLIC BLACK EYE BEANS 2LB-12/CS BEANS 58504134066 CLIC BLACK TURTLE BEANS 2LB-12 BEANS 58504144065 CLIC BROWN BEANS 2 LB-12/CS BEANS 58504213068 CLIC BROWN LENTILS 2LB-12/CS BEANS 58504220660 CLIC CAJUN BEANS MIX 2 LB-12 BEANS 58504147066 CLIC FAVA BEANS LARGE 2LB-12 BEANS 58504147264 CLIC FAVA BEANS X-LG 2LB-12/CS BEANS 58504149169 CLIC FAVA SPLIT LARGE 2 LB-12 BEANS 58504149060 CLIC FAVA SPLIT SMALL 2 LB-12 BEANS 58504212061 CLIC FRENCH LENTILS 2 LB-12/CS BEANS 58504135063 CLIC GREAT NORTH.BEANS 2 LB-12 BEANS 58504211064 CLIC GREEN LENTIL ESTON 2LB-12 BEANS 58504210067 CLIC GREEN LENTIL LARGE 2LB-12 BEANS 58504180063 CLIC GREEN PEAS 2 LB-12/CS BEANS 58504181060 CLIC GREEN SPLIT PEAS 2LB-12/C BEANS 58504220769 CLIC ITALIAN BEANS MIX 2 LB-12 BEANS 58504131065 CLIC KIDNEY RED DARK 2 LB-12 BEANS 58504130068 CLIC KIDNEY RED LIGHT 2 LB-12 BEANS 58504142061 CLIC LIMA BABY 2 LB-12/CS BEANS 58504140067 CLIC LIMA JUMBO 2 LB-12/CS BEANS 58504141064 CLIC LIMA LARGE 2 LB-12/CS BEANS 58504150066 CLIC LUPINI LARGE 2 LB-12/CS BEANS 58504151063 CLIC LUPINI SMALL 2 LB-12/CS BEANS 58504136060 CLIC NAVY BEANS 2 LB-12/CS BEANS 58504139061 CLIC PINTO BEANS 2 LB-12/CS BEANS 58504145062 CLIC RED BEANS SMALL 2 LB-12 BEANS 58504215062 CLIC RED LENTILS 2 LB-12/CS BEANS 58504133069 CLIC ROMANO BEANS 2 LB-12/CS BEANS 58504220868 CLIC SALAD BEANS MIX 2LB-12/CS BEANS 58504220165 CLIC SOUP MIX 2 LB-12/CS BEANS 58504152060 CLIC SOYA BEANS 2 LB-12/CS BEANS 58504132062 CLIC WHITE KIDNEY BEAN 2 LB-12 BEANS 660 FAVA BEANS MEDIUM/LB.-55/BAG BEANS 9930 FAVA BEANS SMALL PER LB.
    [Show full text]
  • Stuffed Eggplant Caponata
    Stuffed Eggplant Caponata Ingredients • 2 medium eggplants • 1/2 cup + 4 tablespoons Fustini's Robust SELECT olive oil (divided) • Kosher salt and black pepper to taste • 2 oz thinly sliced prosciutto • 1 cup chopped red onion • 2 garlic cloves, minced Sharon's Hint • 2 cups chopped Roma tomatoes • 1 cup chopped red bell pepper Substitute the Vinoso with Fustini's Rosemary Garlic Agrodolce for a truly • 2 tablespoons raisins Italian-inspired dish. Adapted from BH&G. • 2 tablespoons capers, drained • 2 tablespoons Fustini's Vinoso vinegar • 1/4 teaspoon crushed red pepper • 3 tablespoons pine nuts, toasted • 2 tablespoons coarsely chopped fresh flat-leaf parsley • 2 tablespoons coarsely chopped fresh mint • 4 oz burrata cheese, cut or torn into pieces Directions Step 1. Preheat oven to 400 degrees. Line a rimmed baking sheet with foil. Cut eggplants in half lengthwise through the stems. Using a sharp paring knife, cut around the edge of the flesh in each eggplant half, leaving a 1/2 inch border. Using a spoon, scoop out the flesh, leaving a 1/2" thick sell; reserve flesh. Place eggplant shells cut side up, on the prepared baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle with salt. Roast 25 minutes until tender. Step 2. Meanwhile, line another baking sheet with parchment paper and arrange prosciutto in a single layer, bake for 8 minutes. or until browned and crisp. Cool slightly and crumble into bite-size pieces. Step 3. To prepare the filling, chop the reserved eggplant flesh into bite-size pieces. In an extra-large skillet heat 1/4 cup olive oil over medium-high heat.
    [Show full text]