INGREDIENTS
6 hard cooked eggs*, chopped
½ cup diced celery (2 stalks)
½ cup diced Stopsky’s
Pickled Golden Beets
(approx.4-5 pieces)
1 cup mayonnaise
2 Tbsp. yellow or Dijon mustard
1 Tbsp. chopped tarragon
1 tsp. sherry vinegar
Salt and black pepper to taste
DIRECTIONS
SUNNY EGG SALAD
Total Time:
35 min.
Serves:
4-6
In a medium-size mixing bowl, gently combine eggs, celery and golden
beets. In a separate mixing bowl, thoroughly combine mayonnaise,
mustard, tarragon and sherry vinegar into a uniform dressing. Fold
dressing into egg mixture with a spatula until evenly coated. Salt and
pepper to taste. Can be used immediately or refrigerated in an airtight
container for up to 5 days.
*Note: Can also be made with hard cooked duck eggs (5) for a richer salad.
Add 3 more Tbsp. mayonnaise if using duck eggs.
INGREDIENTS
12 oz. cooked pasta
(farfalle, penne, rigatoni work well)
2 Tbsp. olive oil
1 small zucchini, small diced
1 Tbsp. flour
1 cup Half & Half
1 Tbsp. tomato paste
4 Tbsp. Stopsky’s Giardiniera
1/3 cup grated Parmesan cheese
Salt and black pepper to taste
DIRECTIONS
ANY SEASON
PASTA PRIMAVERA
Total Time:
30 min.
Serves:
4
Cook pasta to manufacturer’s directions, drain. While the pasta is
cooking, heat 1 Tbsp. olive oil in a large skillet over medium high heat.
When oil is hot, add zucchini and sauté for 2-3 minutes, until just tender.
Remove zucchini from skillet. Add remaining oil to skillet, stir in flour
until absorbed. Stir in Half & Half and tomato paste and continue heating
until mixture starts to boil and thicken. Stir in zucchini, Giardiniera,
pasta and heat through. Remove pan from heat, stir in cheese and adjust
seasoning with salt and pepper. Serve immediately.
GRILLED CHICKEN
BANH MI
Total Time:
35 min.
Serves:
1
INGREDIENTS
1 clove garlic, minced
½ shallot, minced
1 Tbsp. sugar
2 tsp. fish sauce
1 tsp. oyster sauce
½ tsp. black pepper
1 tsp. lemongrass, minced
½ tsp. sesame oil
1 8-ounce chicken breast
1 (12-inch) long baguette
1 lettuce leaf
3-4 slices each, cucumber & onion
1-2 pickled Stopsky’s Baby Carrots, sliced thinly
1-2 Tbsp. chopped cilantro
sliced fresh jalapeños
1-2 Tbsp. mayonnaise
3-4 thin slices pickled daikon
DIRECTIONS
Mix garlic and shallots in a bowl with the sugar, fish sauce, oyster sauce,
lemongrass, pepper and oil until sugar dissolves. Pour over the chicken
breast and marinate for at least an hour or overnight for best results. Grill
chicken over medium-high heat until cooked through, allow to rest for 3
minutes, then slice and set aside. To assemble the sandwich, place the
mayonnaise, lettuce and cucumber on the bottom half of the baguette. Add
the grilled chicken and onion, cilantro, pickled carrot, daikon and jalapeños.
INGREDIENTS
SMOKEY MARTINI
2.5 oz Gin or vodka
.5 oz Dry vermouth
.5 oz Stopsky’s Smoked Castelvetrano Olive brine
Total Time:
3 min.
DIRECTIONS
Serves:
1
Add all the ingredients to a mixing glass filled with ice.
Shake and strain into a chilled cocktail glass.
Garnish with 2 Stopsky’s Castelvetrano Smoked Olives.
STOPSKY’S
TARTAR SAUCE
Total Time:
5 min.
Serves:
4-6
ARUGULA &
PICKLED RED BEETS
Total Time:
15 min.
Serves:
3
INGREDIENTS
1 cup mayonnaise
1 Tbsp. finely chopped Stopsky’s dill pickles
1 Tbsp. minced Stopsky's pickled red onions
2 Tbsp. lemon juice
Salt and black pepper to taste
DIRECTIONS
Mix all ingredients together. Refrigerate for at least one hour prior to use.
INGREDIENTS
½ cup olive oil
3 Tbsp. red wine vinegar
1 clove garlic, minced
½ tsp. ground allspice
¼ cup chopped mint
6 cups arugula
8-10 pieces of Stopsky’s Pickled Red Beets, diced
1 cup feta cheese, crumbled
¼ cup toasted walnut halves
Salt and black pepper to taste
DIRECTIONS
In a small bowl whisk together olive oil, vinegar, garlic, allspice, salt and
pepper to taste and mint. Just before serving, toss all ingredients
together in a bowl.