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

Friday, May 23, 2014

Baked Salmon with Creamy Lemon Dill Pasta - Outer Aisle Style

This week’s testimonial:

"What sets the Outer Aisle product line apart from most other healthy alternatives is the taste. Not only are these products healthy vegetable alternatives, but there is no sacrifice when it comes to taste. These products will revolutionize the food industry as we know it!"
Stacey F. - Santa Barbara, CA

Stacey, thank you for your kind words. Outer Aisle Gourmet is dedicated to help change the way Americans eat and make an impact on the food industry!

The recipe of the week is.... Baked Salmon with Creamy Lemon Dill Pasta - Outer Aisle Style 

Ingredients for the fish:
1 salmon fillet, about 120g
1/8 tsp dried dill
sea salt and black pepper

Ingredients for the sauce:
2 tbsp plain fat-free Greek yogurt
1 tsp dried dill
1/2 tsp fresh lemon zest
1 tsp lemon juice
black pepper, to taste

Ingredients for everything else:
2 packs of OAG veggie-pasta
1 clove minced garlic
6 stalks asparagus, trimmed and sliced lengthwise if thick
lemon wedges and parsley, to garnish

  • Preheat oven to 375F. Set salmon on a lined baking sheet and sprinkle with dill, sea salt and black pepper. Bake for 20-25 minutes or until flesh flakes easily with a fork
  • Stir together all ingredients for the sauce in a bowl and set aside
  • Heat minced garlic and 1 tsp olive oil in a saute pan for 1 minute. Chop the asparagus into 2" pieces and add to the pan. Sautee for 2 minutes. The stalks should be bright green and slightly tender.
  • Add the OAG veggie-pasta to the saute pan and stir to coat in the garlic and olive oil. When the pasta is cooked through (3-5 minutes) switch off the stove. 
  • Stir in the yogurt sauce, coating the contents of the pan.
  • Transfer the veggie-pasta and asparagus to a bowl or plate. When the salmon is fully cooked, remove it from the oven and place it on top of the noodles
  • Sprinkle with parsley and garnish with lemon wedge if desired

Friday, May 16, 2014

Gorgonzola, Roasted Red Pepper and Pistachio Pizza - Outer Aisle Style

One of my family's favorite vacation spots is the Carmel Valley in California. Carmel has been a place where my family can come together and spend quality time. Years ago we found a small neighborhood pizza restaurant in Carmel that is so fantastic we stop there every trip. This week I would like to share one of their recipes. Every time I make this pizza it reminds me of my family and all our wonderful times in Carmel that we have had together.

The recipe of the week is... Gorgonzola, Roasted Red Pepper and Pistachio Pizza - Outer Aisle Style

1 Outer Aisle pizza crust
2 Tbsp. pizza sauce
¼ c. Gorgonzola cheese (shredded)
¼ c. Fontina cheese (shredded)
¼ c. mozzarella (shredded)
¼ c. parmesan cheese (shredded)
½ roasted red pepper (I used Trader Joes fire roasted red peppers in a jar)
1 Tbsp. roasted pistachios

Bon app├ętit! 
Preheat oven to 400.  Spread pizza sauce over crust.  Top with Mozzarella, Fontina cheese, Gorgonzola and then Parmesan cheeses.  Slice the red pepper in thin strips and place on top cheeses.  Top with pistachios.  Bake for 5-7 minutes.

Thursday, May 8, 2014

The recipe of the week is.... Chicken Pot Pie - Outer Aisle Style

The recipe of the week is.... Chicken Pot Pie - Outer Aisle Style


3 packs of OAG veggie-rice
½ cup of shredded mozzarella cheese
4 tablespoons of olive oil, divided
¼ teaspoon sea salt, divided
2 carrots, thinly sliced
2 cups broccoli florets, cut into small pieces
1 package (10 ounces) sliced mushrooms
12 ounces chicken tenders, cut into cubes
½ cup of greek yogurt
  • Preheat oven to 350
  • In a large skillet, heat 2 tablespoons of olive oil over medium heat, add OAG veggie-rice to skillet, and cook for 5 minutes, or until soft. Place cooked veggie-rice in a large bowl with the cheese, and ¼ teaspoon of the salt. Mash until smooth and set aside.
  • Meanwhile, in a large skillet over medium heat, heat 2 tablespoons of olive oil. Add carrots, broccoli, and mushrooms, stirring frequently, for 5 minutes, or until tender-crisp. Remove to a plate and set aside.
  • Return the skillet to medium heat. Add the remaining 1 tablespoon of olive oil and cook the chicken, stirring for 5 minutes, or until no longer pink.
  • Stir in the greek yogurt, pepper, the remaining ½ teaspoon salt, and the reserved vegetables to chicken.
  •  Poor chicken mixture into 9” pie plate and cover with the veggie-rice mixture. Bake for 35 minutes, or until heated through.

Friday, May 2, 2014

Cauliflower Risotto with Roasted Mushrooms - Outer Aisle Style

It’s been a very busy few weeks for us here at Outer Aisle! We are about to move in to our new kitchen and look forward to starting commercial production. I will keep you updated on when and where you can find our products.

This week's testimonial

"Thank you so much for coming up with such a wholesome and innovative product…. I’ve had fun creating different recipes to go with the products AND I no longer feel guilty eating a sandwich. Today I picked up some Sun Dried Tomato Pesto with Pine Nuts to go on the veggie pizza crust, YUM. Guilt free, healthy eating without all the calories…. LOVE IT."
Kim N. - Goleta, CA

Kim, it's wonderful that you no longer have guilt in eating your favorite foods. I would love to get some of your recipes!

The recipe of the week is.... Cauliflower Risotto with Roasted Mushrooms - Outer Aisle Style

Ingredients for the roasted mushrooms:
8 ounces Porcini mushrooms, sliced
salt and pepper
olive or coconut oil cooking spray

Ingredients for the risotto:
3 packs of OAG veggie-rice
1 medium yellow onion, thinly diced
2 teaspoons minced garlic
2 cups low sodium vegetable broth
2 teaspoons white wine vinegar
salt and pepper, to taste

Instructions for the roasted mushrooms:
  1. Preheat oven to 350 degrees Fahrenheit. Grease or line a baking sheet with foil and set aside.
  2. Spread the sliced mushrooms on the baking sheet and spray with the cooking spray. 
  3. Sprinkle with salt and toss until evenly distributed. 
  4. Bake in the oven at 350 degrees Fahrenheit for about 10-12 minutes, or until golden and slightly crispy. 
  5. Set aside until ready to use
 Instructions for the risotto: 
  1. Heat a large skillet over medium-high heat. Add the thinly diced onion to the skillet and cook, stirring often, until translucent, about 3-4 minutes. Add in minced garlic and cook for another 2 minutes, or until golden.
  2. Add the veggie-rice to the skillet and stir, cooking for about a minute or so, until combined.
  3. Heat the vegetable broth to a gentle simmer, preferably over the stovetop, but the microwave is (per usual) a viable option. 
  4. Add in ¼ cup of the simmering broth to the veggie-rice mixture in the skillet and cook, stirring constantly, until completely incorporated. 
  5. Repeat until only ½ cup of the broth remains. 
  6. Stir in the white wine vinegar, adding in more or less as you desire, and then stir in the rest of the broth. 
  7. Once all the broth has been incorporated, it is best to let the risotto sit on the stove over low heat, as it lets the flavors really mingle and caramelize.  
  8. Salt and pepper to taste, and top with roasted mushrooms.