BEAR POND FARM
pure flavor · organic herbs
thai recipes THAI NOODLES Bring a pot of water to a boil, turn off heat, then soak your favorite Asian rice or wheat (Soba) noodles as directed on package (typically about 8 minutes). Alternatively, you can microwave the noodles in water to cook quickly, or if the noodles are thick. As noodles cook, thinly slice zucchini (or mushrooms if on hand). Stir fry in vegetable oil, then add 1 to 2 Tbs. of Thai Pesto in the last half-minute of cooking. Toss noodles with a dressing made of 3 parts soy sauce to one part sesame oil, a crushed clove of garlic, and a sprinkle of crushed red pepper. Add the cooked veggies. BAKED FISH WITH THAI PESTO Choose any white fish (cod, tilapia, hoddock) or salmon. Preheat oven to 375°F. Rinse fish and pat dry with paper towels. Place fillets on lightly oiled baking sheet. Spread solid thin layer of Thai Pesto over each fillet. Add a squeeze of lemon juice if deisired. Bake 10 minutes or until fish begins to flake when tested with fork and is just opaque in center. Transfer fish to serving platter with wide spatula. Garnish with lemon. SPICY SHRIMP SKEWERS • 24 21-25 ct peeled & deveined shrimp • 1/8 cup olive oil • 1/4 teaspoon red pepper flakes • 2 tablespoons lemon juice • 1 tablespoon fresh thyme, chopped • 8 rosemary sprigs, leaves removed Pulse all pesto ingredients in a food processor until they form a paste. Remove and set aside. Place shrimp in a single layer in a baking dish. In a small mixing bowl, whisk together olive oil, red pepper flakes, lemon juice and thyme; pour over shrimp. Set aside for 30 minutes. When ready to cook, preheat grill to medium heat and lightly oil the grates to prevent sticking. Skewer shrimp onto rosemary sprigs and grill for 5 to 6 minutes per side or until pink. Arrange skewers on a serving platter and serve with Lemon Garlic Pesto. GRILLED SWORDFISH WITH SPICY THAI PESTO 1/4 cup olive oil 2 teaspoons minced garlic 1/2 teaspoon ground cumin 1 cup lager beer 4 7-ounce swordfish steaks, each about 3/4-inch thick 10 tablespoons Bear Pond Farm Fresh Lemony Pesto In a large glass or ceramic baking dish, whisk together oil, garlic, cumin, 2 tablespoons Fresh Lemony Pesto and beer. Arrange swordfish steaks in a single layer in the dish, turn to coat both sides and cover. Let marinate 30 minutes in the refrigerator. Meanwhile, heat a grill to very hot. Grill steaks until just cooked through, 3 to 4 minutes per side. Remove from grill. Top each steak with 2 tablespoons Pesto and serve immediately. Makes 4 servings. |
