Stopsky’s Pickled Red Beets

Stopsky’s  Pickled Red Beets, we can't get enough of Pickled Red Beets, simply delicious, I will probably choose to make herring salad tomorrow night -yum!


Total Time: 15 min.
Serves: 3

1/2 cup olive oil
3 Tbsp. red wine vinegar
1 clove garlic, minced
1/2 tsp. ground allspice
1/4 cup chopped mint
6 cups arugula
8-10 pieces of Stopsky’s Pickled Red Beets, diced
1 cup feta cheese, crumbled
1/4 cup toasted walnut halves
Salt and black pepper to taste

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.

I'll admit that Giardiniera is not my first choice in a veggie garnish, but I'll give it the old Collage try.. Go Mountaineers!  GO Buff's! 😍


Total Time: 30 min.
Serves: 4

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

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 the 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.


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