Citrus Beet Salad with Arugula & Fresh Oranges

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  • 1/2Jar Home Style Sweet Pickled Beets or Safie's Organic Beets
  • 1/3 Cup Citrus Vinaigrette Dressing of your choice
  • 5Ounces Baby Arugula(about 6 cups)
  • 1/4Cup Goat Cheese(1 ounce)
  • 1/2 Cup Pinenuts
  • 2 Blood Oranges or Navel Oranges, segmented
Instructions
  1. Dice Safie’s Home Style Sweet Pickled Beets so that they’re bite-size, and place into a small bowl. Add 1 to 2 tablespoons of the Vinaigrette, and toss until the beets are coated. (This step can be done a day in advance, if desired.) Just before serving, place the Baby Arugula into a large salad bowl. Add about 3 tablespoons of the Vinaigrette and toss to coat the leaves lightly. Then taste and add more Vinaigrette if needed. Transfer the Baby Arugula to a platter or individual salad plates. Arrange the bite-size Pickled Beets and Orange segments onto the top of the greens. Sprinkle with the Goat Cheese and Pinenuts. Serve immediately.

Green Bean Smoked Salmon Wrap

Servings
4
Ingredients
Servings
4
Ingredients
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Smoked Salmon Wrap Recipe
Servings
4
Ingredients
Servings
4
Ingredients
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Smoked Salmon Wrap Recipe
  • 132 oz jar Safie’s Old Fashion Dilly Beans
  • 1/2lb cream cheese
  • 2tbsp minced fresh chives
  • Sea Salt to taste¼ teaspoon
  • Freshly ground pepper to taste1 teaspoon
  • 4 wheat flour tortillastomato or plain
  • 6oz smoked salmon
  • 1 small red onionthinly sliced
  • 2 large tomatoessliced
  • extra virgin olive oilas needed
Instructions
  1. Drain ½ jar of green beans, approximately 36 Beans.
  2. In a small bowl, mix cheese and chives thoroughly.
  3. Season tortillas on work surface.
  4. Divide the cheese among the four tortillas and spread to the edges.
  5. Lay nine beans on the near side of the tortilla and the smoked salmon in the centre.
  6. Lay red onion rings over the salmon and roll tortillas up. Cut tortillas on a diagonal and serve with sliced tomatoes drizzled with olive oil and seasoned with freshly ground pepper and gourmet salt.

Tuscany Club Sandwich

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Gourmet Tuscany Club Sandwich Recipe
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Gourmet Tuscany Club Sandwich Recipe
  • 132 oz jar Safie’s Padre Pio Pepperoncini
  • 1/8lb capicola hamsliced thin
  • 2slice provolone cheese
  • 1 buffalo mozzarella cheesesliced thin
  • 4slices soft seeded old world breadsliced thin
  • 2 large leaves of curly red lettuce
  • 6 leaves arugula
  • 1leaf romaine lettuce
  • 2slices sweet onion
  • 2slices tomato
  • 1/2 small yellow pepperthinly slices
  • 1 small cucumberpeeled and thinly sliced
  • Fresh ground black pepper
  • 4leaves fresh basilslices
  • 1tsp olive oil
  • 4 toothpicks
Instructions
  1. Divide and Spread the Olive Oil on both sides of the middle stacked slice of bread.
  2. Spread the remaining Olive Oil on the inside of top slice and on the inside of the bottom slice
  3. Sprinkle fresh ground pepper evenly on oiled side of bread
Start the layering
  1. Bottom Bread
  2. 1 leaf of Romaine Lettuce trimmed
  3. 16th Pound Cap cola Ham, placed flat onto bread
  4. 16th Pound Cap cola Ham, placed flat onto bread
  5. 2 slice provolone cheese 2nd Sliced Bread
  6. 6 leaves arugula
  7. 16th Pound Cap cola Ham, rolled and placed onto bread
  8. 4 leaves fresh basil, sliced
  9. ½ buffalo mozzarella cheese, sliced thin
  10. 2 slices tomato 3rd Sliced Bread
  11. Sliced cucumber
  12. 2 slices sweet onion
  13. 2 large leaves of curly red lettuce
  14. 1/8 Pound Capicola Ham , rolled and placed onto bread
  15. ½ buffalo mozzarella cheese, sliced thin
  16. Place the 4th piece of bread on the top
Recipe Notes

Carefully slice the sandwich in half. Place 2 tooth picks into each halve. Add Safie’s Pepperoncini to complement your sandwich. With the peppers robust Tuscany Style flavor and smooth texture. It is sure to please the most discriminating palate.

Safie’s Bloody Mary

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Safies Bloody Mary Asparagus Recipe
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Safies Bloody Mary Asparagus Recipe
  • 2oz Vodka
  • 4oz Tomato Juice
  • Juice of 1/2 Limes
  • 1 1/2tsp Worcestershire Sauce
  • 6dashes Tabasco Sauce
  • saltrim the glass
  • Fresh Ground Pepper
  • Safie’s Pickled Asparagus
  • Stuffed Olive
Instructions
  1. Add vodka, juices and sauce to a Shaker with ice, adding pepper to taste.
  2. Shake vigorously. Strain over ice cubes into a highball glass and Add Safie’s Pickled Asparagus for Zest and Pleasure.

Asparagus Salad with Lobster

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Safies Asparagus Lobster Salad Recipe
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Safies Asparagus Lobster Salad Recipe
  • 132oz jar Safie’s Pickled Asparagus15 spears
  • Claws and tails removed from 2 fresh live Lobsters (1-1/4lb. each)poached in bouillon (12-15 min.)
  • 2heads Belgium Endivebottoms chopped, reserve 12 ears to garnish salad
  • 1 seedless orangesegmented, juice reserved
  • Juice of one lemon
  • 1 small red onionfinely chopped
  • 1bunch Arugulacleaned - reserve 4 leaves for each salad
  • 4oz extra virgin olive oildivided
  • Salt & pepper
Instructions
  1. Remove meat from shells, slice tail meat, and keep claw meat intact.
  2. Remove claw bone.
  3. Toss ears, arugula, lobster meat and pinch of onion with 1/2 olive oil and 1/2 lemon juice. Season with salt and pepper. Reserve.
  4. Toss chopped endive, 1 Tbsp. onion and orange segments with remaining olive oil, lemon and orange juices. Salt & pepper.
  5. Center endive mix on plate. Place 4 spears of Asparagus around the endive to create a boxed look. Fan three ears across mix. Place Lobster tail meat in the center of the endive. Top with seasoned arugula.
  6. Top with claw meat. Garnish with orange segments. Drizzle remaining sauce.

Prosciutto Wrapped Pickled Asparagus

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Safies Prosciutto Asparagus-recipes
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Safies Prosciutto Asparagus-recipes
  • 132oz jar Safie’s Pickled Asparagus
  • 4oz Peppered Boursin Cheesesoftened
  • 1/4pound prosciuttothinly sliced
Instructions
  1. Drain 15 to 16 asparagus spears well on paper towels.
  2. In a bowl mash the Boursin with a fork until it is smooth.
  3. Cut 1 slice of prosciutto lengthwise into 1 inch strips and spread each strip with about 1/2 tsp. Boursin. Wrap each strip in a spiral around an asparagus spear, trimming any excess.
Recipe Notes

Make hors d’ oeuvres with the remaining prosciutto, Boursin, and asparagus spears in the same manner.

Beet Salad with Blue Cheese & Candied Pecans

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Beet Salad
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Beet Salad
  • 132oz jar Safie’s Sweet Pickled Beets
  • 1/4cup olive oil
  • 1/2tsp salt
  • 10oz mixed greens with arugula
  • 3 Belgian endivessliced on ¼-inch diagonal
  • 1/2 medium sweet Spanish onionthinly sliced into rounds
  • 1cup crumbled blue cheese
  • 1cup candied pecans(see recipe, below)
Candied Pecans
  • 4tbsp unsalted butter
  • 1cup pecan halves
  • 4tbsp light brown sugar
Instructions
  1. Drain the Beet Juice…(Keep in refrigerator for later use to make pickled hard boiled eggs)….. Cut Sweet Pickled Beets into halves.
  2. Toss with ¼ cup olive oil and ½ teaspoon of the salt.
  3. Add and Toss the mixed greens, endive, onions, beets, and blue cheese with the olive oil, then sprinkle with the candied pecans. Season with freshly ground black pepper to taste
Candied Pecans
  1. Melt the butter in a deep skillet over medium-high heat.
  2. Add pecans and stir until golden brown, 2 to 3 minutes.
  3. Add the sugar and continue to stir for 1 minute, making sure the nuts are fully coated
  4. Transfer the mixture to wax paper until cool. Halves may be broken into smaller pieces before use, if desired.

Sweet Pickled Beet Bisque

Servings
83/4 cup
Ingredients
Servings
83/4 cup
Ingredients
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Sweet Pickled Beet Recipes
Servings
83/4 cup
Ingredients
Servings
83/4 cup
Ingredients
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Sweet Pickled Beet Recipes
  • 1jar Safie’s Sweet Pickled Beets
  • 3tbsp olive oil
  • 1 medium onion
  • 4cups chicken broth
  • 2cups water
  • 1/2tsp salt
  • 1tsp freshly ground black pepperplus more to taste
  • 1 medium potatopeeled and halved crosswise
  • 1 bay leaf
  • 1tbsp lemon juice
  • 1cup sour cream
Instructions
  1. Heat 3 tablespoons of the oil in a large saucepan. Add the onion and cook for about 5 minutes, until soft. Add the remaining ingredients, except the salt and pepper, and the lemon juice. Bring to a boil. Lower the heat and simmer for 1 hour. Remove from stove and remove the bay leaf. Purée all the ingredients in a food processor or blender. Return pureed mixture to pan. Warm soup over low heat for 5 minutes or until thoroughly heated. Stir in 1 tablespoons of the lemon juice, ½ teaspoon of salt and 1 teaspoon of black pepper. Combine 1/2 cup soup with the sour cream, stirring with a whisk. Divide soup evenly among each of 8 bowls. For added creaminess and a lovely presentation, we swirled this vibrantly colored beet soup with sour cream. The bisque can be served hot or cold.