| Tomato Basil Bisque |
| • 8 oz. Gorji Gourmet Pomodoro Sauce • 1/2 teaspoon butter • 1/4 teaspoon heavy cream • 1/4 teaspoon fresh squeezed lemon juice • fresh basil to taste (reserve some basil for garnish) |
| Combine the butter, heavy cream and basil to taste with the pomordoro sauce and heat until hot. |
| Before serving add 1/4 teaspoon and garnish with fresh basil |
| Serves two |
| Beef Tenderloin Pomodoro |
| • 4 oz. Gorji Gourmet Pomodoro Sauce • 3 oz. Prime Tenderloin diced • 1 oz. julienned red bell pepper • 1 oz. red onion diced • 1 oz. sliced fresh mushrooms • 1/2 teaspoon butter • 1/2 teaspoon olive oil • 1 teaspoon gorgonzola dolce • 4 fresh basil leaves • dash of cayenne |
| Saute mushrooms and tenderloin |
| Add the other ingredients and heat until gorgonzola is melted |
Serves two
|
| Mixed Field Greens Salad |
| Drizzle or mix with Pomegranate Champagne Vinaigrette |
| Sprinkle to taste: • parmesan cheese • pine nuts |
| Serve with: grilled pork chops or sliced beef tenderloin |
| Seafood Puttanesca |
| • 8 oz. Gorji Gormet Puttanesca Sauce • 8 oz. shrimp • 4 oz. scallops • 4 oz. cleaned calamari • 10 mussels |
| combine cleaned ingredients and poach in puttanesca sauce until shrimp is firm |
| Serve on bed of linguini |
Serves two |
| Beef, Veal, and lamb on the grill |
| Brush both sides of steaks or chops with Primer before cooking on charcoal or gas grill. |
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