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.