Muir Glen Organic Recipes featured at South Beach Wine and Food Festival

February 24, 2014 | Permalink
Muir Glen Organic was a proud gold level sponsor at the 2014 Food Network South Beach Wine and Food Festival. We were on hand at the Burger Bash, Rockin’ Beach Party, and Best of Munchies night time events serving up some light, refreshing recipes from created just for the South Beach Wine and Food Festival crowd. We're excited to share these recipes with our friends below. Enjoy! 
Fire-Roasted Gazpacho with Mint & Cucumber Salsa
2.5 cups diced pineapple
1 can Muir Glen diced fire roasted tomatoes
2 cups chopped English cucumber
1/2 teaspoon salt
1 jalapeno, seeded and diced
2 tablespoons olive oil
2 tablespoons chopped mint
Place 2 cups diced pineapple, canned tomatoes, 1 cup chopped cucumber, salt, jalapeno, and olive oil in blender.  Blend on high until smooth.
In small food processor (or by hand), finely chop mint, 1 cup cucumber, and 1/2 cup pineapple.
Pour gazpacho into six small serving glasses and top each with a tablespoon of salsa.
Middle Eastern Salsa & Sweet Potato Carrot Hummus
Salsa Ingredients:
1 can Muir Glen diced fire roasted tomatoes
1-2 tablespoons spicy harissa sauce
1 tablespoon olive oil
1 tablespoon olive oil roasted garlic
Hummus Ingredients:
2 sweet potatoes, peeled and diced
3 large carrots, peeled ad diced
2 tablespoons olive oil
2 teaspoons lemon juice
1 teaspoon roasted garlic
2 tablespoons tahini
1/2 teaspoon salt
Heat oven to 375°F. Place diced sweet potatoes and carrots on cookie sheet. Drizzle with 2 tablespoons oil; toss to combine. Roast about 40 minutes in oven, stirring once, until soft and caramelized.
While vegetables are roasting, in 2-quart saucepan, beat Salsa ingredients with whisk over low heat. Heat to simmering; remove from heat. Set aside. 
Cool vegetables slightly. In food processor, add roasted vegetables and remaining Sweet Potato Carrot Hummus ingredients. Cover; process until smooth and combined.
Serve salsa over hummus at room temperature with chips for dipping.
Tomato Jam with Whipped Goat Cheese
1 can Muir Glen fire roasted diced tomatoes
1/2 cup sugar
2 teaspoons ras el hanout
4 oz. softened goat cheese
2 tablespoons whipping cream
1 teaspoon finely grated lemon zest
Puree tomatoes in a food processor until texture is uniform.
In a 2-quart saucepan, stir pureed tomatoes, sugar, and ras el hanout with spoon.  Heat to boiling over medium heat; reduce heat. Cook about 30 minutes, stirring occasionally, until very thick.
In medium bowl, beat goat cheese, cream, and lemon zest on medium until light and fluffy.
Serve a dollop of tomato jam over a smear of whipped goat cheese, preferable on top of a sweet potato chip.

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