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

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

Sunday, June 1, 2014

Cauliflower-rice Artichoke Curry (Caulichoke Curry)

A delicious OAG veggie-rice recipe.... Cauliflower-rice Artichoke Curry (Caulichoke Curry) - Outer Aisle Style


2 packs of Outer Aisle cauliflower rice steamed (see below)

1 chicken breast
2 TB olive oil

1 teaspoon whole cumin seeds 

1/4-1/2 onion, minced (I also do this in that handy-dandy veggie chopper)

1/2 red pepper, diced

14 oz. can artichoke hearts, drained, rough chop

1 teaspoon salt
 (optional: handful of sliced almonds, toasted or not)
1/2 cup healthy mayo

1/2 cup Greek yogurt

1 TB curry powder

1 teaspoon stevia

1/8-1/4 teaspoon cayenne pepper

  • Put all that “rice” in a glass bowl and without adding water put it in the microwave for 7-8 minutes. There is enough liquid in the cauliflower to steam it up quite nicely.  You can also steam it on the stovetop.    
  • While rice is steaming start your meat on the George Foreman and chop up your onion, garlic, and red pepper. Heat the olive oil in a large skillet on high heat, add cumin seeds and stir until fragrant (1-2 minutes), add onion and stir until soft & translucent. Add red pepper and cauli-rice and cook off as much liquid as you can, you want a mealy texture. (I stirred it around on high for about 5-6 minutes). Add artichoke hearts and cooked meat, remove from heat.
  • Stir together the mayo, yogurt, curry, stevia and cayenne. Fold into rice mixture until coated. Eat warm or cold, but probably warm because you’ll want to eat this immediately.
  • This made enough for dinner for 2, but would be super easy to double for a larger meal or for more leftovers. (I totally wish I had more leftovers.)