Mediterranean Style Artichoke Salad

This is a great summer salad, it goes back to the roots of artichoke history, pairing the Herbal Artihearts® with classic Mediterranean ingredients. Try adding fresh tuna or chicken to this salad to make it an entrée, or leave as it is and serve it along side grilled meats or seafood.

1 pkg Monterey Farms Herbal Artihearts® 6 oz French Green Beans 4 oz Kalamata Olives 8 oz Fresh Mozzarella Cheese 1 pint Cherry Tomatoes, washed ½ ea Red Onion, sliced	10 ea Basil leaves, fresh torn 20 ea Garlic Cloves, roasted ½ cup Red Wine Vinegar ½ cup Extra Virgin Olive Oil 2 Tbl Dijon Mustard Salt and Pepper

Pick the tops from the green beans and cook by bringing water to a boil, heavily salt and cook for 2 minutes, strain and immediately place into iced water for 5 minutes or until cold.

In a large bowl add the cooked beans, Artihearts® olives, tomatoes, sliced red onions, basil, garlic and mozzarella cheese. Using a whisk or blender, combine the mustard, oil and vinegar, whisk or blend until creamy. When ready to serve, dress the salad and season with salt and pepper to taste, course salt and fresh ground black pepper is recommended.

Note: For the mozzarella in this recipe, be sure to use the “fresh” product normally packaged in water, Perlini® fresh mozzarella that is shaped into small pearl like balls is recommended, larger cuts are also great, just dice into small squares prior to adding to the salad.

Monterey Farms Buffalo Artihearts® and Chorizo Risotto

Total Prep / Cook Time: 25 mins
Servings: 4

This is a delicious dish that's perfect as an appetizer or entrée. The combo of the spicy artichokes and chorizo work really well to flavor the whole dish. Some home cooks can be a little intimidated with risotto, don't be! This is actually very simple to prepare and cook. So get cooking!

1 pkg Monterey Farms Buffalo Artihearts® 1 cup unwashed Carnaroli or Arborio Rice 1 Yellow Onion, peeled and chopped 4 oz Fresh Uncooked Chorizo (1 large link)	3+ cups Chicken Broth, hot 1 bunch Green Onions, cut in 1 inch pieces 2+ oz Parmesan Cheese, grated 1/2 bunch Cilantro, washed and picked

Peel and cut the chorizo into small pieces. In a thick bottomed pan cook the chorizo and onions, on medium heat for 5 mins, add the rice. Add the hot broth ½ cup at a time while stirring, until absorbed, keep adding until you have used 2 cups, then add the Artihearts® and green onions.

Add the remainder of the broth until the rice is cooked, you may need a little more than 3 cups, so have a little extra on hand just in case. Season with salt and pepper, add the cheese and cilantro, serve immediately. Top with more cheese if desired.

Monterey Farms Potato and Grilled Artihearts® Salad

Total Prep / Cook Time: 25 mins
Servings: 6

A great twist on a potato salad, without the heavy mayonnaise. The grilled Artihearts® add a nice smokiness to the entire salad and the feta brings a nice salty hit. Try this salad at your next BBQ, it's sure to be a winner.

1 pkg Monterey Farms Grilled Artihearts® 12 oz Baby Yellow Potatoes (or any other very small potato) 1 Small Red Onion, thinly sliced 8 oz Feta Cheese	1/3 cup Sherry Vinegar 1/2 cup Extra Virgin Olive Oil 1 Lemon, juice only 2 sprigs Tarragon, fresh Salt and Pepper

Wash and cook the potatoes in salted water until tender. Cool the potatoes and cut in half, if larger potatoes are used cut in quarters. In a large bowl combine the Artihearts®, potatoes, sliced red onions and crumbled feta cheese. In another bowl, combine the vinegar, olive oil, lemon juice, chopped tarragon, salt and pepper and whisk well. Only when you are ready to serve toss with the oil and vinegar mixture. Place on a platter and serve.

Fettuccine with Artihearts®, Arugula and Sweet Garlic

(with Olive Oil Poached Chicken)

Total Prep / Cook Time: 30 mins
Servings: 4

This is a very tasty yet simple pasta dish packed with flavor and color. Delicious without the chicken, but if you are in the mood for a little protein, directions for poaching skinless chicken breast have been added. Give it a go it's healthy and flavorful.

8 oz Fettuccine Dry Pasta 1 pkg Monterey Farms Artihearts® 4 oz Kalamata Black Olives 1 bunch Fresh Arugula, washed and trimmed 1 Roasted Red Bell Pepper, remove seeds 20 Garlic Cloves peeled ½ cup Olive Oil	½ oz Fresh Basil, torn into large pieces 2 ½ oz Parmesan, shaved with a potato peeler with chicken: 1 lb Fresh Chicken Breast, Skinless 1 cup Olive Oil Salt and Pepper

In a small high sided saucepan place the peeled garlic cloves and oil, cook on low until golden and tender, about 20 minutes. Cut the bell pepper into strips. Heat about 6 cups of water with salt, cook the fettuccine, approx 12 minutes.

Remove Artihearts® label, (do not open the bag), during the final 4 minutes of cooking the pasta, drop the Artihearts® into the pasta water to heat. Drain the pasta and place in a large bowl, cut open the bag of hot Artihearts® and toss with all of the ingredients saving some of the cheese for the top. Season with salt and fresh black pepper and serve.

with chicken:
Place the olive oil into a deep small saucepan and heat on low. Season the chicken heavily with salt and pepper. Place the chicken in the olive oil and cook for approx 20 minutes on low. Remove from the oil, cut into strips and toss with the pasta.

Mum's Artichoke Fritz

MONTEREY FARMS' HOLIDAY STUFFING

1⁄2 cup Salted Butter 1⁄2 cup Diced Yellow Onions 1⁄2 cup Diced Celery 1 tsp Dried Italian Herbs 1 tsp Minced Garlic 2-3 tbsp Diced Sun-Dried Tomatoes 4 cups Pepperidge Farms Herb Seasoned Stuffing	1 pkg Monterey Farms Grilled Artihearts (Coarsely Chopped) 1 cup Mild Italian Sausage (bulk) 2 tbsp Pinenuts 1 cup Chicken Broth 1 Egg 2 tbsp Poultry Seasonaing 1⁄2 tsp Fresh Ground Pepper

Melt butter in a non-stick sauce pan over low heat. Add diced onions, celery, garlic and dried Italian herbs. Cook until onions are tender and transparent. Turn off heat and add poultry seasoning to mixture. In a spearate mixing bowl, combine cubed bread with onion mixture. Mix well, coating all bread cubes with the butter, add sundried tomatoes, Monterey Farms Artihearts, pinenuts, chicken broth, egg and fresh pepper. Using the same non-stick pan, cook the bulk sausage throroughly and add to bread mixture, combine thoroughly. Bake at 350°for one hour.

MONTEREY FARMS ARTIHEART PASTA

Servings: 4 - 6 depending on portion size.

1 -16 ounce bag of your favorite Pasta 3 Links Mild Italian Sausage (whole) or 3 Boneless, Skinless Chicken Breast 1 ½ tbsp Olive Oil 3 tbsp Butter 1 medium Onion (diced) 3-4 Fresh Garlic Clove (chopped fine)	2 cups Mushrooms (sliced thick) 1- 14.5 ounce can Diced Tomatoes 2- 6 ounce bags Monterey Farms Grilled Artihearts ¼ tsp Thyme 3 cups Chicken Broth (low sodium) Fresh Grated Parmesean Salt and Fresh Cracked Pepper

TO COOK SAUSAGE:
In medium saute pan (non-stick) add 1/2 tbsp olive oil. Brown sausage on med/low for 3-4 minutes on each side. Add 1/2 cup water and cover; simmer for 10-15 minutes.

TO COOK CHICKEN:
Rinse and pat dry chicken breasts. Place each breast separately between two pieces of Saran plastic wrap, pound out lightly with meat tenderizer. Plase on separate plate, repeat for each breast. Coat each breast lightly with flour. In medium saute pan (non-stick) add 1/2 tbsp. olive oil. Brown each breast lightly. Set aside.

TO COOK PASTA:
Bring 3 quarts water to a boil, add 1 tbsp salt to water. Cook pasta until tender. Strain and lightly rinse. Put back into pot and add 1/2 tbsp olive oil, pinch of salt and fresh cracked pepper. Cover lightly and set aside in warm area.

TO MAKE SAUCE:
Melt 2 tbsp butter in medium sauce pan along with 1/2 tbsp olive oil. Add onions and garlic, saute for 2 minutes. Add mushrooms and thyme, saute 4-5 minutes or until mushrooms begin to brown. Add tomatoes and Artiihearts, stir together and cook for 3 minutes.

Take sausage, slice lengthwise, then slice into strips, add sausage and juices from the sausage pan to mixture.

If using chicken, cut chicken breasts into strips. Add chicken broth, turn heat on low, cover and simmer 10-15 minutes. Just before serving add 1 tbsp butter. Spoon sauce over pasta. Srprinkle with fresh parmesean.

Super DELICIOUS Super bowl Dip

Submitted by: Tim Gast, Produce Manager - Roberts Market, Woodside

1 pkg Monterey Farms Buffalo Artihearts, chopped 2 pkg Monterey Farms Natural Artihearts, chopped 1- 8 ounce Block Cream Cheese (softened) 1 cup Mayo	1- 7 ounce Can Diced Green Chilies 3/4 cup Parmesean Cheese 1 cup Sharp White Cheddar, grated 2 tbsp Canned Jalepeno, diced Salt and Pepper

Combine all ingredients and bake.