RECIPES

Breakfast Burrito with

Gunther's Black & White Bean Salsa and Gunther's Salsa Fresca

• ½ ounce - Butter - unsalted whole butter is recommended
• 9 each - Whole Eggs - whipped well with a whisk
• 7 ounces - Sausage - cooked through and crumbled or sliced into bite size pieces, depending on whether you use patty or link
• 12 ounces - Gunther’s Black & White Bean Salsa
• 6 ounces - Gunther’s Salsa Fresca
• 9 ounces - Cheese (choose your favorite) fine shred - Note: a fine shred melts quicker and more evenly
• 6-8 each - Flour Tortillas - 9 inches each
• To Taste - Salt - kosher
• To Taste - Fresh Ground Black Pepper

METHOD

1. In a large non-stick frying pan, melt butter over medium high heat - do not let butter burn.
2. Pour in whisked eggs and stir gently and constantly with a wooden spoon.
3. When eggs start to congeal but are still loose, add sausage and Gunther’s Black & White Bean Salsa.
4. Continue stirring until eggs are to desired doneness and sausage and salsa are heated through.
5. Remove from heat.
6. Taste and season with kosher salt and fresh ground black pepper if needed.
7. Lay out tortillas on counter and divide the egg mixture evenly on the bottom third of the tortillas.
8. Fold the bottom of the tortilla over the egg mixture and away from your body. Roll into a cigar shape.
9. Place seam side down on a non-stick cookie sheet or a cookie sheet lightly coated with a vegetable spray.
10. Top with Gunther’s Salsa Fresca and cheese.
11. Turn broiler to high and place burritos under broiler for approximately 1 ½ to 3 minutes or until cheese is melted and bubbly.
12. Place Burritos on entree plates and serve with fresh seasonal fruit. *Note - this is a very simple version of the dish, please feel free to jazz it up as much as you like with different cheeses, sauteed peppers and onions, chrizo, andouille, spicy sausage or whatever else you desire. - This is a good dish to use up left over vegetables and scraps in your refrigerator.

Seafood Salad

• 2 cups cooked and chilled Rice River Farms® Premium Dry Roasted Wild Rice® *
• ½ pound cooked colossal lump crab meat
• 1 can sliced water chestnuts, drained
• ½ cup sliced celery
• ¼ cup sliced green onions, including tops
• ¼ cup each yogurt and dairy sour cream
• 1 tablespoon fresh lemon juice
• ¼ teaspoon hot pepper sauce
• ¼ teaspoon salt

Combine wild rice, crab meat, water chestnuts, celery and onions. Combine yogurt, sour cream, lemon juice and seasonings in small bowl; blend well. Pour over rice mixture; toss lightly. Serve on lettuce leaves and garnish with tomato wedges.

Grilled Shrimp and Lemon Wasabi Salad

• 2 lbs. Shrimp, large, peeled, deveined
• 1 Tbsp. Olive oil
• 1 half Lemon, juiced
• 2 sprgs Rosemary, fresh, chopped
• 4 oz. Robert Rothschild Farm Lemon Wasabi Sauce
• 1 Tbsp. Shallot, finely chopped
• 2/3 cups Olive oil
• 2 tsp. Sesame oil
• 1 tsp. Thyme, fresh, finely chopped
• 1 Tbsp. Sesame seeds, toasted
• 1 pinch Sugar
• 1 medium Fennel bulb, thinly sliced
• 1 1/2 lbs. Baby spinach, cleaned
• 1/2 small Red onion, thinly sliced
• 6 oz. Parmeasan cheese, grated fresh, optional
• 3 Avocados, diced 1/4 inch
• Salt and peper to taste

METHOD

1. For shrimp: Peel and devein shrimp, leaving the tail on if desired for aesthetic reasons. Toss with olive oil, lemon juice, rosemary, salt and pepper to taste. Marinate shrimp in a covered dish for at least 45 minutes, may be done a day ahead, adding the salt just before grilling. Place on skewers for ease of grilling.
2. For Dressing: In a medium bowl, mix together the Lemon Wasabi Sauce, shallot, oils, thyme, sesame seeds and sugar. Add salt and pepper to taste.
3. Grill shrimp on a hot grill for three to four minutes per side, or until middle of shrimp just turns opaque, do not overcook or shrimp will be tough and dry. Toss shrimp with dressing while still warm.
4. In a separate bowl, toss fennel, spinach, red onion and half of the parmesan cheese together with dressing and season with salt and pepper.
5. Place a mound of spinach mixture on a plate or in a bowl, top with shrimp, avocado slices and garnish with remaining parmesan cheese.

Caramelized Onion and Tenderloin Crostini

• 1 French baguette
• Olive Oil
• Salt and pepper to taste
• Boursin cream cheese or goat cheese, softened
• Robert Rothschild Farm Caramelized Onion Balsamic Spread
• 2 Beef tenerloins, 4 oz. each
• Rosemary, freshly minced

METHOD

1. Slice the French baguette into 1/4 inch slices, cut on a bias (diagonal). Place 12-14 slices onto a baking sheet and lightly brush top surface with olive oil. Season each slice with a little salt and pepper and place into a 375 degrees F oven. Bake for about 4-5 minutes until lightly brown and slightly crispy. Remove and allow to cool.
2. Spread a layer of cheese on top of each crostini. Spread a layer of Caramelized Onion Balsamic Spread on top of the cheese. Top with very thin slices of beef tenderloin that has just been grilled to desired doneness and allowed to rest. Garnish with a sprinkle of minced rosemary on top of tenderloin. Serve while beef is still warm.