Jeanne David, Founder and Head of Product Development of Outer Aisle Gourmet, shares company updates, recipes, and product reviews

Thursday, August 14, 2014

Zucchini Pasta Salad with Italian Dressing - Outer Aisle Style

The recipe of the week is.... Zucchini Pasta Salad with Italian Dressing - Outer Aisle Style

Salad ingredients:

2 bags of OAG Veggie-Pasta
2 cups thinly sliced cucumber
4 green onions, sliced
1 red bell pepper, diced
1/4 cup fresh cilantro, chopped
1/4 cup cherry tomatoes, halved
1/4 cup hemp or sesame seeds (optional but tasty)
1/4 cup pitted kalamata olives
Optional: Salad Greens (I like this served over a bed of greens like baby aragul

Dressing ingredients:
3/4 cup extra virgin olive oil
1/4 cup red wine vinegar
3 large cloves of garlic, finely minced
1 tsp. sea salt
1/2 tsp. ground black pepper
1 tpsp. fresh basil, finely minced
2 tpsp. grated Parmesan cheese
pinch of red pepper flacks (optional)


Salad preparation:
Place OAG Veggie-Pasta in large salad bowl.
Top with all other salad ingredients and toss.

Dressing preparation
Add all the dressing ingredients in a medium mixing bowel, and whisk everything together.
Pour dressing over salad and stir to combine.
If possible, refrigerate for at least an hour before serving to allow flavors to marry.


Friday, August 1, 2014

Zucchini Spaghetti Pizza - Outer Aisle Style

This week's recipe, is yummy and healthy! It really does feel like you’re eating a pizza with spaghetti on top!

The recipe of the week is.... Zucchini Spaghetti Pizza - Outer Aisle Style

1 OAG Veggie-Pizza Crust
1 Bag of OAG Veggie-Pasta
2 Tbsp. of tomato pizza sauce
2 teaspoons grated parmesan cheese
2 basil leaves, chopped
Optional: Favorite Pizza toppings

Preheat oven to 400.  Spread pizza sauce over crust. Top crust with basil, veggie-pasta, and sprinkle with parmesan cheese.
Optional: top with favorite pizza toppings.
Bake for 5-8 minutes, until the veggie-pasta wilts and the crust is browned on the bottom.


Friday, July 18, 2014

Easy Cheesy Breadsticks - Outer Aisle Style!

This week's recipe is a wonderful party snack. Serve as a Hors d’oevre/Appetizer for kids and adults. Low carb, gluten free, grain free, and it tastes so good! 
Low carb, gluten free, grain free. Awesome!


The recipe of the week is... Easy Cheesy Breadsticks - Outer Aisle Style!

4 pieces of OAG veggie-bread
1 cup parmesan cheese
1 tsp. Italian seasoning
Grated parmesan cheese (optional)

Preheat oven to 400.  Place veggie bread on a pizza pan and top each piece with 1/4 cup of mozzarella cheese and 1/4 tsp. Italian seasonings.  Bake for 7 minutes.  Remove from oven and cut in strips.  Sprinkle with parmesan cheese and dip in marinara sauce.

Bon app├ętit!

Friday, June 27, 2014

Shrimp and Avocado Salad – Outer Aisle Style

This salad screams summer, refreshing and satisfying all at the same time.  This dish tastes better the longer you let the shrimp marinade, so it can be made ahead of time if you’re expecting company.

The recipe of the week is... Shrimp and Avocado Salad – Outer Aisle Style

For this salad you have the option of using Cilantro Dressing or Pesto Marinade

Ingredients (Cilantro Dressing/Marinade):
3 Tbsp fresh Lime Juice
2 Tbsp Extra Virgin Olive Oil
½ cup fresh cilantro, chopped
1/8 tsp fresh cracked Pepper, to taste
pinch Salt, to taste
Combine all ingredients in a bowl and mix.

Ingredients (Pesto Marinade):
3/4 c. fresh basil leaves
1/4 c. pine nuts
1 clove garlic, peeled
1 tbsp. grated Parmesan cheese
1/4 c. Olive oil
Salt and pepper to taste
Combine ingredients in a cuisinart until blended

Ingredients (Salad):

Cilantro dressing or Pesto
1 lb cooked shrimp, deveined and tail removed
2 ripe avocados
2 packs of Outer Aisle veggie pasta

1.    Pour cilantro dressing/marinade or pesto over shrimp (make sure any excess water is poured off if you are using thawed frozen shrimp).  Stir to coat.  Cover and refrigerate for at least 1 hour (2 or 3 is better).

2.    Place Outer Aisle veggie pasta in a large bowl

3.    Cut avocado into bite-size wedges.  Sprinkle over veggie pasta.

4.    Top with marinated shrimp and leftover cilantro dressing or pesto.


Friday, June 20, 2014

Raw Sushi - Outer Aisle Style

I love this sushi recipe as its a healthy, refreshing summer dinner!  I love sushi, but don't like the rice part of it as it adds the carbs that spike the blood sugar. I have also switched to coconut aminos instead of soy sauce because of the wheat in soy sauce.  Coconut aminos are tasty and healthy!  My son is coming in town soon and I am going to make these sushi rolls for him!  Can't wait!

The recipe of the week is... Raw Sushi - Outer Aisle Style 

Veggie Rice Ingredients:
2 packs of OAG Veggie-Rice
1 T. raw tahini
1/2" nub ginger, shaved
1 t. EVOO
1 t. seasoned rice vinegar (if you are worried about 100% raw, sub raw apple cider vinegar)
a few drops raw honey, to taste
1/2 t. sea salt
1/4 pepper

Sushi Ingredients:
4 large nori sheets
1 avocado, sliced
1/2 mango, sliced
1/3 english cucumber, sliced
4 oz. raw sushi grade salmon, cut in long thin slices (optional)
1/2 lemon, half sliced thinly
2 scallions, finely diced
sesame seeds, for garnish
coconut amino (or nama shoyu) for dipping

In the bowl, combine all ingredients for the Veggie-Rice and stir until well-combined.

To assemble sushi, lay 1 sheet of nori on a bamboo mat covered with a square of plastic wrap (or you can just use plastic wrap), making sure the nori is laying the long way from right to left..   Cover the nori with a thin layer of the veggie-rice mixture but leave a 1" border on just one side of the nori.  Then, lengthwise on top of the veggie-rice lay the avocado, mango, cucumber, and salmon in a line down the middle.  If using salmon, take a small wedge of lemon and squeeze it over the ingredients before rolling.

Carefully pick up the opposite end to the 1" border free veggie-rice and begin to roll over the ingredients, tugging tightly as you roll to keep the roll free of gaps in the middle.  Continue to roll until hitting the border free of the veggie-rice mixture and squeeze the roll gently all along the length of it, shaping it round as best as possible.

Carefully remove the bamboo mat and plastic wrap and allow the roll to sit for a minute or two to let the nori bind to itself.  Then, with a very sharp knife, carefully cut the roll in half.  Then cut each half in half again, and once more cut the four pieces in half, resulting in 8 individual pieces.  Arrange the pieces on a plate and garnish with lemon slices, scallions, and sesame seeds, as desired.  Serve with coconut aminos.

Friday, June 13, 2014

Greek Pizza - Outer Aisle Style

The recipe of the week is..... Greek Pizza - Outer Aisle Style

1 Outer Aisle pizza crust
1/2 cup marinara sauce
1 cup grape tomatoes, halved and broiled until softened
1/2 cup cooked chopped onion
1/2 cup crumbled feta
8 ounces medium shrimp, peeled and deveined
1 tablespoon chopped fresh oregano

Preheat oven to 400.  Spread pizza sauce over crust. Top with feta, broiled grape tomatoes, cooked chopped onion, peeled shrimp (if desired), and oregano.  Bake for 5-7 minutes.


Friday, June 6, 2014

Shrimp Scampi - Outer Aisle Style

The recipe of the week is.... Shrimp Scampi - Outer Aisle Style 

2 bags of veggie-pasta
1 1/2 pound jumbo wild-caught shrimp, shelled and deveined
Kosher salt and freshly ground black pepper
3 cloves garlic, minced
1/4 cup dry vermouth (or white wine)
1 tablespoon freshly squeezed lemon juice
2 teaspoons flat parsley, finely chopped
1/4 teaspoon lemon zest grated
4 Tbsp. extra virgin olive oil

  • Place shrimp on a plate and pat them completely dry with a paper towel. Heat a large skillet over medium heat. Season the shrimp with salt and pepper. Add two Tbsp extra virgin olive oil  to the skillet. Cook the shrimp, in one layer, without moving them, for 1 minute. Add two garlic cloves (minced) and cook for 1 minute. Turn the shrimp over and cook for 2 minutes more.  
  • In a separate skillet, heat one garlic cloves (minced) and 2 Tbsp. extra virgin olive oil. Once heated, add OAG veggie-pasta and stir to coat in the garlic and olive oil. When the pasta is cooked through (3-5 minutes) switch off the stove, and transfer the shrimp to the pasta skillet.
  • Return to the first skillet to the heat and pour in the vermouth and lemon juice. Boil the liquid until slightly thickened, about 30 seconds. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir the zest and parsley into the sauce. 
  • Pour the sauce over the shrimp and pasta, season with salt and pepper to taste and toss to combine.
  • Divide the shrimp among 4 plates or arrange on a platter and serve