Mariposa Farms

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Ingredients
•1 Package Mariposa Farms Dried Porcini Mushrooms
•16 ounces cheese tortellini
•2 tablespoons (1/4 stick) butter
•1 cup sliced shallots ... Read More
•4 teaspoons chopped Mariposa Farms Fresh Thyme,divided
•1/2 cup whipping cream
•3/4 cup freshly grated Parmesan cheese, divided

Preparation:
Place porcini mushrooms in 2-cup measuring cup; add enough hot water to measure 2 cups. Let stand until mushrooms are soft, about 20 minutes. Drain mushrooms, (strain and reserve soaking liquid). Coarsely chop porcini mushrooms.
Cook tortellini as specified by package instructions.
Meanwhile, melt butter in large skillet over medium... Read More-high heat. Add shallots; sautée until golden and tender, about 4 minutes. Add mushrooms and 3 teaspoons thyme; sauté 2 minutes. Stir in 1 cup mushroom soaking liquid and cream; boil until thickened to light sauce consistency, about 3 minutes. Season to taste with salt and pepper.
Drain tortellini; return to same pot. Add mushroom mixture and toss to coat. Stir in 1/2 cup cheese. Season with salt and pepper. Transfer tortellini to bowl; sprinkle with 1/4 cup cheese and 1 teaspoon thyme.

Ingredients:
•1/2 seedless cucumber
•2 small plum tomatoes
•1/4 red onion, finely chopped, divided
•2 tablespoons Dijon mustard ... Read More
•2 tablespoons sugar
•1/4 cup white wine vinegar
•1/2 cup extra virgin olive oil, plus a drizzle
•1/4 cup finely chopped Mariposa Farms Fresh Dill
•Salt and freshly ground black pepper
•4 skinless salmon fillets (6 ounces each)
•Seafood seasoning (recommended: Old Bay)

On a cutting board, dice cucumber into 1/4-inch pieces .Seed and dice the tomatoes into 1/4-inch pieces. Combine the cucumber, tomatoes and half of the red onion in bowl and reserve.
In a small bowl, whisk together mustard, sugar, and white wine vinegar and remaining half of the shallots. Stream in extra virgin olive oil while continuing to whisk. ... Read MoreStir in dill and season dressing with salt and pepper, to taste.
Season the salmon with seafood seasoning and a little black pepper. Heat a nonstick skillet with a drizzle of extra virgin olive oil over medium-high heat. Place salmon rounded side down and cook until golden and a little crispy at edges, 3-4 minutes. Flip and cook 2 minutes more for a pink center, 4 minutes for opaque fish.
Transfer salmon to dinner or serving plates, top with the cucumber-tomato relish and cover with a liberal amount of dill dressing.

Ingredients
•3 tablespoons fresh lemon juice
•1 1/2 tablespoons Dijon mustard
•1 1/2 tablespoons red wine vinegar
•1/4 cup plus 2 tablespoons extra-virgin olive oil... Read More
•Salt and freshly ground pepper
•1 pound mixed baby greens
•1 1/4 cups Mariposa FarmsFresh herbs, such as basil, mint, chervil, flat-leaf parsley, dill and tarragon leaves
•4 medium scallions, very thinly sliced
•6 ounces mild goat cheese, crumbled

•6 individual serving size prepared flatbreads

Preparation: In a large bowl, whisk the lemon juice with the mustard and vinegar. Whisk in the olive oil and season with salt and pepper. Add the baby greens, herbs and scallions and toss to coat. Mound the salad onto the flat breads, sprinkle with the goat cheese and serve.

Ingredients:
•Olive oil (for brushing)
•1/2 cup mayonnaise
•½ cup plain yogurt
•1 1/4 cups chopped Mariposa Farms Fresh Basil plus 8 large leaves, divided ... Read More
•3 tablespoons chopped drained dill pickle plus 1 1/2 tablespoons brine from jar
•2 green onions, finely chopped
•1 clove garlic, minced
•1 1/4 pounds ground chicken
•1 cup Italian flavored bread crumbs, divided
•4 1/2-inch-thick slices French Bread
•4 1/3-inch-thick slices garden fresh tomato
•Salt and pepper

Preparation:
Brush grill with oil; prepare barbecue (medium heat). Mix mayonnaise, yogurt, 1 cup chopped basil, dill pickle, brine, garlic and onions in a small bowl. Season basil mayonnaise with salt and pepper.
Mix chicken, 1/4 cup bread crumbs and 1/2 cup basil mayonnaise in large bowl. Using wet hands, shape chicken mixture into four 1/2-inch-... Read Morethick patties. Lightly dredge patties in remaining bread crumbs (discard any extra crumbs). Sprinkle with salt and pepper. Brush bread with oil.
Grill bread until crisp and golden, about 1 minute per side. Transfer bread to plates. Grill burgers until firm to touch and cooked through, about 5 minutes per side.
Spread bread slices thickly with basil mayonnaise. Top each bread slice with tomato, 2 basil leaves, burger, and dollop of basil mayonnaise. Garnish with remaining chopped basil.

Ingredients
•1/4 cup extra-virgin olive oil
•1 tablespoon balsamic vinegar
•3 medium tomatoes, chopped
•1/2 cup crumbled feta cheese ... Read More
•1 tablespoons chopped Mariposa Farms Fresh Marjoram
• 2 tablespoons chopped Mariposa Farms Fresh Basil
•Salt and pepper to taste
•4 large Mariposa Farms Buttercrunch Lettuce leaves

Preparation
Cook corn in large pot of boiling salted water until tender, about 5 minutes. Cool. Cut kernels from cobs.
Whisk oil and vinegar in medium bowl to blend. Add corn, tomatoes, feta, and marjoram; toss to coat. Season with salt and pepper to taste.
Arrange lettuce leaves on platter. Spoon tomato and corn salad onto leaves and serve.

Ingredients
•1 (5-pound) ripe honeydew melon, seeded and cut into 1-inch chunks (8 cups)
•1 (3/4- to 1-pound) seedless cucumber (usually plastic-wrapped), peeled and coarsely chopped
•1/2 cup fresh lime juice
•1 cup ice cubes ... Read More
•2/3 cup coconut sorbet
•1/4 cup Mariposa Farms Fresh mint leaves

Directions
Purée about two thirds each of honeydew, cucumber, and lime juice in 2 batches in a blender until very smooth, transferring to a pitcher.
Purée remaining honeydew, cucumber, and lime juice in blender until very smooth, then add ice and sorbet and blend until smooth. Add mint and a pinch of salt and pulse until mint is finely chopped. Stir into purée in pitcher.

Ingredients:
•6 ears corn
•1 tablespoon extra-virgin olive oil
•4 slices bacon, finely chopped
•1 onion, finely chopped ... Read More
•2 yellow potatoes, cut into small cubes
•2 ribs celery, finely chopped
•2 cloves garlic, finely chopped
•1 Mariposa Farms Fresh Bay Leaf
•2 tablespoons Mariposa Farms Fresh Thyme
•Salt and pepper
•1 chipotle pepper in adobo sauce, chopped
•4 cups vegetable or chicken broth
•2 cups heavy cream
•Lime wedges, chopped Mariposa Farms Italian Flat Parsley, 1 medium avocado, cut into cubes, and crumbles of queso fresco, for garnish

Directions:
1.Grill the ears of corn until charred, 7 to 8 minutes. Scrape the kernels from the cob.
2.In a soup pot, heat the oil over medium-high heat. Add the bacon and cook until crisp. Transfer it to a plate. Add the onion, potatoes, celery and garlic to the pot. Add the bay leaf and thyme, season with salt and pepper, cover the pot and cook ... Read Moreuntil vegetables are softened, about 5 minutes.
3.Add the chile, plus 1 tablespoon adobo sauce to the vegetables, then stir in the broth and bring to a boil. Lower the heat and keep warm.
4.Puree one-third of the corn kernels plus 2 cups of the soup in a food processor. Pour the puree into the remaining soup and lower the heat to a simmer. Stir in the remaining corn kernels, the cream and reserved bacon. Cook until thickened, about 2 minutes. Serve the chowder in bowls with the lime wedges, parsley, avocodo and cheese.

This sounds delicious - I'm going to try it - let you know how it turns out.

Thanks Jody