July 6, 2022 Issue, Page 8 of 8

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8- The Elk City News July 6, 2022 A Fiesta Fusion of Worldwide Flavors LI FAMILY FEATURES. f you're seeking inspiration to take mealtime from biand and boring to new and vibrant, look no further than these at-home fiesta recipes. With options ranging from tongue-tingling spice to smooth, creamy and simply delicious, you can call on global flavors to bring life to your kitchen. This menu from “The New York Times” bestselling cookbook author and recipe developer Stephanie Banyas offers delightful flavor fusions from around the world. The lively tastes ofthe Spicy Shrimp Remoulade in Lettuce Leaves and Mexican Style Paella with Chicken and Sausage pop with the high-quality ingredients of Fresh Cravings Salsas. These boldly flavored salsas are made with vine- ripened tomatoes, crisp onions, zesty peppers and spices. Plus, they're never cooked or pasteurized, meaning you're enjoying a vibrant dip that’s never soggy or dull. Available in a range of heat levels among restaurant style, chunky and pico de gallo, they complement any at-home fiesta, Fora fiery, zesty twist, this Red Pepper Chickpea Soup with Gazpacho Relish and Tortilla Croutons calls for Fresh Cravings Hummus, as its ideal creamy texture and savory taste balances out the spice. Made with a short list of high-quality ingredients like chickpeas, tahini and Chilean extra-virgin olive oil, this hummus. has a smooth, creamy mouthfeel, “The hummus adds loads of flavor and makes this thick, rich soup totally dairy and gluten free, so there is no need for heavy cream, cornstarch or flour,” Banyas said, “It’s as beautiful to look at as it is delicious to eat.” To find more fiesta-worthy recipe ideas, visit fresheravings,com, Red Pepper Chickpea Soup 1 container (10 ounces) Fresh with Gazpacho Relish and Cravings Roasted Red Tortilla Croutons Pepper Hummus Recipe courtesy of Stephanie Banyas tri-color fried tortilla strips Servings: 2 In small bowl, combine cucumber, tomato, 1/4 cup finely diced seeded onion and cilantro. Add half the lime juice English cucumbers and season with salt and pepper, to taste. 1/4. cup finely diced seeded Let sit at room temperature. Roma tomato In blender or food processor, process 1 cup tablespoons finely diced red onion stock and salsa until smooth. Koen tablespoons finely chopped Pour mixture into medium saucepan. Add fresh cilantro leaves remaining stock and hummus, season with lime, juice only, divided salt and pepper, to taste, and bring to boil salt, to taste over high heat, Reduce heat to medium-low Pepper, to taste and simmer until slightly thickened, about v cups canned low-sodium vegetable 15 minutes. Remove from heat and stir in stock, divided remaining lime juice. 1/2. cup Fresh Cravings Restaurant Divide soup between two bowls and top Style Salsa (mild or medium) with relish and tortilla strips, Red Pepper Chickpea Soup with Gazpacho Relish and Tortila Croutons Spicy Shrimp Remoulade in 8 butter or Boston lettuce leaves Lettuce Leaves cilantro leaves, for garnish Recipe courtesy of Stephanie Banyas lime wedges, for garnish Yield: 8 leaves chopped black olives, for garnish (optional) Shrimp: chopped hard-cooked eggs, for 1/2 cup Fresh Cravings Chunky Salsa garnish (optional) (mild or medium) To make shrimp: In food processor or blender, 9 cups water, divided blend salsa with 1 cup water until smooth. ice water Fill large bowl with ice water; set aside. 1 lime, sliced Transfer salsa mixture to large saucepan and 12 sprigs cilantro add remaining water, lime slices, cilantro 1 teaspoon kosher salt sprigs and salt. Bring to boil over high heat; 1 pound fresh shrimp (31-35), peeled stir in shrimp, cover, turn off heat and let and deveined shrimp poach off heat in liquid 10 minutes. Drain in colander. Transfer shrimp to ice Remoulade Sauce: bath and let sit 5 minutes. Drain again, /4 cup mayonnaise To make remoulade sauce: In large bowl, tablespoon whole-grain mustard whisk mayonnaise, mustard, lime juice, teaspoons fresh lime juice chile powder, sugar, salt and pepper until 1/2 teaspoon chile powder or combined; fold in salsa. smoked paprika Put half of remoulade sauce in large bowl. 1/2 teaspoon sugar Fold in shrimp and cilantro, adding remoulade 1/4 teaspoon salt as needed to make mixture creamier; taste for 1/4 teaspoon black pepper seasoning. Cover and refrigerate at least 30 min- 1/2 cup Fresh Cravings Chunky Salsa utes, or up to 6 hours. (mild or medium), drained well ‘Arrange lettuce cups on platter. Spoon equal 1/4 cup chopped fresh cilantro leaves portions shrimp mixture into lettuce cups. 1/4 cup green onion, thinly sliced, plus Gamish with cilantro leaves; lime wedges; additional for garnish black olives, if desired; and eggs, if desired. Spicy Shrimp Remoulade in Lettuce Leaves Mexican Style Paella with Chicken and Sausage Recipe courtesy of Stephanie Banyas Servings: 4-6 1 container (16 ounces) Fresh Cravings Chunky Salsa (mild or medium) 12. ounces chicken tenders, patted dry teaspoon kosher salt, plus additional, to taste, divided freshly ground black pepper, to taste Be tablespoons vegetable oil, divided ‘ounces fully cooked chicken sausage or pork sausage links we cups low-sodium canned chicken stock, water or combination cups long-grain rice cup frozen peas 1/4. cup chopped fresh cilantro or parsley lime wedges Remove 1/2 cup salsa and set aside. In blender or food processor, , process remaining salsa until smooth. Put chicken in bowl, add 1/2 cup pureed salsa and toss to coat. Cover and marinate at least 30 minutes, or up to 2 hours in refrigerator. In large, high-sided saute pan over high heat, heat 2 tablespoons il until it begins to shimmer, Season chicken with salt and pepper, to taste, and cook until both sides are golden brown and just cooked through, about 3 minutes per side. Remove to plate, loosely tent with foil and let rest 10 minutes then slice into 2-inch pieces. ‘Add remaining oil to pan and heat until shimmering; cook sau- sage until golden brown on both sides, about3 minutes per side. Remove to plate, loosely tent with foil and let rest 10 minutes. Slice on bias into 2-inch pieces. Wipe out pan with paper towels. Add remaining pureed salsa and stock; bring to boil. Add rice and 1 teaspoon salt. Bring mixture to boil, cover and reduce heat to medium-low; cook until liquid is absorbed and rice is tender, about 18 minutes. Remove from heat and sprinkle peas on top. Let sit, covered with lid, 5 minutes. Fluff with fork then stir in chicken, sausage, peas and cilantro. Spoon remaining salsa on top. Mexican Style Paolla with Chicken and Sausage