½ pound shrimp, peeled & deveined

½ pound scallops

1 green onion, sliced thin

4 tbsp. Naturally Fresh® Ginger Dressing

Salt & pepper to taste


Combine all ingredients in skillet. Sauté until seafood is cooked. Serve with rice and steamed oriental vegetable.


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Chicken Caesar Wrap

1 cup Grilled Chicken, sliced into strips

2 oz. Tomatoes, diced

1/4 cup Lettuce, chopped

1 - 12" Soft Flour Tortilla

1 oz. Naturally Fresh® Classic Caesar Dressing

Spread dressing on one half of the tortilla. Place chicken, tomatoes, and lettuce on the tortilla. Wrap. Hold together with toothpicks. Slice in half and serve.


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3 Whole Boneless Chicken Breasts, cut in 1/2 and pounded thin

12 oz. Naturally Fresh® Fat Free Balsamic Vinaigrette

1 cup Olive Oil

1 cup Italian Bread Crumbs

6 slices Provolone Cheese

8 oz. Dry Red Wine

2 cups Canola Oil

1/2 cup Fresh Chopped Basil

3 Eggs, beaten

1 cup Fresh Roma Tomatoes

1 tsp. Salt (for egg mixture)

3 oz. Tomato Paste

1 tsp. Pepper (for egg mixture)

6 slices Prosciutto ham

1 cup All Purpose Flour

Marinate chicken in Naturally Fresh® Balsamic Vinaigrette overnight. Preheat oven to 300°. Remove chicken from marinade and rinse. Dredge chicken in flour, then dip in seasoned egg mixture, and coat with breadcrumbs. Heat olive oil in heavy skillet and fry chicken until crispy. Do not overcook. Transfer chicken to baking dish. Tent with foil and put aside. In a medium bowl combine red wine, Roma tomatoes, tomato paste and basil. Mix well and set aside. Place one slice of Prosciutto ham over each chicken breast. Place generous spoonfuls of tomato mixture on top of each chicken breast and cover each with one slice of provolone cheese. Bake uncovered at 300° for 20 minutes until cheese is melted and chicken is thoroughly heated.


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1/2 cup Naturally Fresh® Raspberry Vinaigrette

2 tbsp. Naturally Fresh® II Maple Mountain Syrup

1 tbsp. Naturally Fresh® Honey Mustard

1 cup White Zinfandel Wine

1 tbsp. Rosemary, chopped

2 tbsp. Cream

1 lb. Pork Tenderloin, cut into 1" slices

1 clove Garlic, chopped

1 tsp. Salt

1 tsp. Coarse Ground Black Pepper

Combine garlic, salt and pepper. Rub onto pork. Cover and refrigerate overnight. Grill medallions. Combine remaining ingredients, except cream, in a saucepan and bring to a boil. Stir constantly until reduced in half. Blend in cream and pour over grilled pork medallions.


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32 oz. Naturally Fresh® Creamy Cilantro Dressing

6 oz. boneless skinless Chicken Breast

1/4 cup Zucchini, sliced

1/4 cup Red Onions, diced

1/4 cup Yellow Squash, sliced

1 lb. Fettuccini

Preheat oven to 400°. Cook pasta according to the directions on the box. Saute vegetables, leaving them slightly crisp. Take chicken and dip one at a time in Naturally Fresh® Creamy Cilantro Dressing. Once completely covered, place on a sheet pan and bake at 400° for 20 to 25 minutes. Serve over pasta with zucchini, red onions, and yellow squash. Top with Naturally Fresh® Creamy Cilantro Dressing.

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1 box pasta (your favorite), cooked, drained

1-2 cups artichoke hearts, drained

1 can black olives, sliced

2 cups mushrooms, sliced

2 green onions, sliced

1 package tofu, cubed small

Naturally Fresh® Organic Sundried Tomato & Garlic dressing

Combine all ingredients in bowl with Naturally Fresh® Organic Sundried Tomato & Garlic dressing Refrigerate overnight. Serve cold.


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5 lb. Baby Back Ribs

Naturally Fresh® BBQ Sauce

Marinate the ribs in Naturally Fresh® BBQ Sauce for a few hours before cooking. Light your grill and let it warm up at least 15 minutes. Make sure the grill is clean before putting the ribs on. Place ribs on the grill and cook on each side until thoroughly cooked (about 10 to 15 minutes on each side). After you flip the ribs apply more Jackaroo® Meat Sauce. When done, serve with corn on the cob and potato salad.




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4 Pieces of 14" x 14" Aluminum Foil Paper

4 Servings Vegetable Mix (See Recipe Below)

1 Naturally Fresh® Mango Ginger Vinaigrette

4 8-10oz. Pieces of Tilapia (Without Skin)

VEGETABLE MIX

1 Medium Red Onion, Cut into 1/2" Cubes

1 Medium Red Pepper, Cut into 1-11/2" x 1/4" Strips

1 Mango, Peeled and Chopped into 1/2"

2 TSP Salt

1 TSP Black Pepper

3 TBSP Liquid Butter

4 TBSP Dry White Wine (Optional)

Cut all vegetables and place in a bowl, mix well. Pour 1 bottle of Naturally Fresh® Citrus Mango Vinaigrette into vegetable mixture. Brush each tilapia fillet with liquid butter and sprinkle with salt and pepper. Place 1/4 vegetable mixture in the center of the tilapia fillet. Fold aluminum foil in half, and then fold left and right, side up until it forms a bad/envelope. Before sealing last corner, put 1 TBSP of dry wine into bag and seal. Repeat process with remaining three pieces of fish. Place bags onto a cookie sheet. Cook in a 450°F oven for approximately 12-15 minutes. Serve and enjoy!

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1/2 lb. Flat Iron Beef Steak Whole (Not Sliced)

1 Jar of Naturally Fresh® White Balsamic with Citrus Vinaigrette

1 TBSP Corn Starch

1 TSP Dijon Mustard

Pour entire jar of Naturally Fresh® White Balsamic with Citrus Vinaigrette. Allow to marinate for 4-5 hours under refrigeration. Preheat oven to 325°F. Pour mixture into an oven safe container. Bake uncovered for 2 hours or until tender. Remove meat from container and cut meat into pieces. Pour remaining juice into a cooking pan. Place pan on burner with high setting. Add 1 TBSP of corn starch and 1 TSP Dijon Mustard. Whisk the mixture really fast until it turns into a sauce. Pour sauce over meat and serve.

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4-6 Pork Chops

2 Bottles of Naturally Fresh® Chianti Red Wine Vinaigrette

2 Tbsp. Dijon Mustard

2 Cloves of Minced Garlic

2 Tbsp. Honey

1/4 Cup Extra-Virgin Olive Oil

1 Tsp. Kosher Salt, (Plus more for Seasoning)

1 Tsp. Freshly Ground Black Pepper

Season pork with salt and pepper, pour over 2 cups of Naturally Fresh® Chianti Red Wine Vinaigrette and marinate for 1 hour refrigerated. Spread Dijon mustard evenly on pork and put minced garlic on the top. Pout pork into oven safe container, bake without cover at 350°F for 25 minutes.

Meanwhile, place the remaining Naturally Fresh® Chinati Red Wine Vinaigrette in a medium saucepan over medium-high heat. Boil gently until reduced to 1 cup, about 15 minutes. Turn off the heat. Whisk in the honey until dissolved. Add the extra-virgin olive oil, salt, and pepper. Whisk until mixture is blended well. Set it aside for dipping sauce.

Serve the pork chops on a platter and enjoy.

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4 Salmon Fillet (8oz)

2 Tsp. Kosher Salt

1 Tsp. Black Pepper, Freshly Ground

4 Oz. Canola Oil

1/4 Cup + 2 Tbsp. Naturally Fresh® Citrus Orange Poppy Vinaigrette

10 Oz. Vegetable Medley

1 Tbsp. Honey

4 Sprigs Chervil

Pre-heat oven to 350°F. Season the salmon fillet on both sides with kosher salt and freshly ground black pepper. Place Canola oil in a pre-heated skillet and heat until wisps of smoke appear. Place the salmon fillet, flesh side down, in the pre-heated skillet. Sear the salmon for approximately 4 minutes until golden brown and crisp on the surface. Remove from the skillet and place on a baking sheet. Liberally brush the fish with 1/4 cup of the Naturally Fresh® Citrus Orange Poppy Vinaigrette and place in the pre-heated oven. Roast the fish until cooked through but moist - approximately 5 minutes, depending on thickness. During the first few minutes of cooking, the fish will feel fleshy. As soon as the fish begins to feel firm, it is usually perfectly done. While the fish is roasting, warn a vegetable medley in a small saute pan with the remaining Canola oil. Divide the vegetables equally on the center of four warm plates. Place the cooked salmon on top of the vegetables. Drizzle 1 Tbsp. of the Naturally Fresh® Citrus Orange Poppy Vinaigrette and honey over the salmon and the remaining dressing around the vegetables. Garnish the center of the salmon with chervil and serve immediately.

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1/2 cup Naturally Fresh® Balsamic Vinaigrette
1/4 cup soy sauce
3 tablespoons minced garlic
2 tablespoons honey
2 teaspoons ground black pepper
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon liquid smoke flavoring
1 pinch cayenne pepper
2 (1/2 pound) rib-eye steaks

In a mixing bowl, combine Soy Sauce, Garlic, Honey, Ground Black Pepper, Worcestershire Sauce, Salt, Liquid Smoke, Cayenne Pepper, and Naturally Fresh® Balsamic Vinaigrette. Place the steaks and marinade mixture in shallow dish, turning to coat the meat. Allow the steaks to set in a refrigerator for 1 to 2 days. Following marination period, preheat grill for medium-high to high heat, lightly oil the grill grate. Grill steaks for 7 minutes on each side, or to desired doneness.


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3 pounds Ground Beef Chuck
1 cup Sweet Onion, chopped
1/2 cup Green Pepper. chopped
6 tbs All Purpose Flour
1 jar Naturally Fresh® BBQ Sauce
8 slices of American Cheese
8 Sandwich Buns, split and toasted
Salt and Pepper to taste

COOK: Ground Beef, Onion, and Pepper until beef is no longer red, stirring to break up.
SPRINKLE: Flour over beef, stir to blend thoroughly.
ADD: 1 jar of Naturally Fresh® BBQ Sauce and simmer, stirring often for 15 to 25 minutes, or until thickened.
ADD: Salt and Pepper to taste
NOTE: If mixture becomes to thick, just add warm water to thin out.
SERVE: Top the toasted buns with a large scoop of the hot Sloppy Joe mixture and a single piece of American Cheese.

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2 Pork Tenderloin (about 2 lbs.) trimmed of silver skin
2 large Red Onions, cut into 1 inch thick slices and threaded
2 Green Bell Peppers, cut into quarters
2 Red Bell Peppers, cut into quarters
1 jar of Naturally Fresh® 7 Pepper Marinade
1 jar of Naturally Fresh® Jalapeno Ranch Dressing
1 tub of Naturally Fresh® Salsa
8 Flour Tortillas, wrapped in foil
Olive Oil for brushing

PLACE: Tenderloins in large plastic bag and toss with Naturally Fresh® 7 Pepper Marinade. Allow to marinate for at least 1 hour.
PREPARE: The grill for cooking
BRUSH: Onions and Bell Peppers with Olive oil and grill the vegetables until they are soft, about 20 minutes.
GRILL: Tenderloins for approximately 20 minutes, turning occasionally. Allow meat to sit for 5 minutes after grilling.
CHOP: Onions and Bell Peppers and place on one side of serving dish.
SLICE: Tenderloins into strips and arrange next to vegetables.
HEAT: Foil wrapped Tortillas on the grill until warmed through.
SERVE: The serving dish with Tortillas with side bowls of Naturally Fresh® Jalapeno Ranch Dressing, Naturally Fresh® Salsa and Guacamole.

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1 lb. Salmon, filleted, skinned, and cut into 2 inch pieces
1 Jar of Naturally Fresh® Tartar Sauce
2 shallots, minced
2 tablespoons of Dijon mustard
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
Pinch of cayenne pepper
1/2 teaspoon salt
3 tablespoons mayonnaise
1/2 cup bread crumbs
3 tablespoons canola or olive oil (for sautéing)
4 hamburger buns
4 crisp lettuce leaves

With a mixer or a food processor, coarsely chop the salmon until it attains a hamburger-like texture.
REMOVE: And place in a mixing bowl. Use a fork to blend the rest of the ingredients in with the salmon.
SHAPE: The salmon mixture into four patties—about 3/4 inch thick. Place on a waxed paper-lined plate, cover with plastic wrap, and refrigerate at least 1-6 hours ahead. This will chill patties enough to keep their shape during cooking.
HEAT: The oil on medium in a skillet large enough to hold 4 burgers. Sauté for 2-3 minutes on the first side and about 1-2 minutes on the other or until crispy brown on the outside and cooked through.
SERVE: Immediately with lettuce and a dollop of Naturally Fresh® Tartar Sauce.

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Ingredients:

8 Ground Beef Patties (2 lbs.)
2 Tbsp. Olive Oil
3 Sweet Onions (2 lbs.), Thinly Sliced, Separated into Rings
1 Jar of Naturally Fresh® BBQ Sauce
8 Hamburger Buns
2 Tomatoes, sliced
8 Slices of Cheese

Directions:
HEAT: Grill to Medium Heat.
GRILL: Patties 5 min. on Each Side or Until Done (160o F).
MEANWHILE: Heat Oil in Large Nonstick Skillet on Medium-High Heat.
CRISP: Bacon in Another Skillet
ADD: Onions; Cook and Stir for 10 min. or Until Golden Brown.
STIR: In 3 Tbsp. of Naturally Fresh® BBQ Sauce.
FILL: Buns with Tomato, Burger, Cheese Slice, Bacon, and Onion Mixture.
TOP: Burgers with Naturally Fresh® BBQ Sauce to Taste.


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