Gourmet Shop

Cherith Valley Gardens

SPIRITED SPINACH SALAD

1/2lb Fresh Baby Spinach
2 Vine Ripe Tomatoes
1 lg Avocado
1/2 lb bacon pieces, cooked crispy
Small package sliced almonds
2T Butter
2T Olive Oil
Fresh parmesan Cheese
1/4 c. Cherith Valley Spirited Cherries

Toast almonds in butter and olive oil, salt.
Combine above ingredients in beautiful bowl to create a stunning salad!

Serve with Spirited Cherry Vinaigrette!

SPIRITED PEACH COBBLER

1 stick butter
1 cup flour
3/4 cup milk
1/2 cup sugar
pinch salt
2t. baking powder
1 32oz. Cherith Valley Spirited Peaches

Put stick of butter in 9X13" baking dish and place in 350? oven.
Mix all ingredients. When butter is melted and hot - pour batter right in the center of the pan. Spoon sliced peaches evenly around dish. Pour juice over the top. Bake at 350? for 30-45 minutes (until golden brown).

Serve with Vanilla Ice Cream!

SPIRITED SPINACH SALAD

1/2lb Fresh Baby Spinach
2 Vine Ripe Tomatoes
1 lg Avocado
1/2 lb bacon pieces, cooked crispy
Small package sliced almonds
2T Butter
2T Olive Oil
Fresh parmesan Cheese
1/4 c. Cherith Valley Spirited Cherries

Toast almonds in butter and olive oil, salt. Combine above ingredients in beautiful bowl to create a stunning salad! Serve with Spirited Cherry Vinaigrette!

Grilled Jalapeno Mustard Chicken

1/2 cup Jalapeno Cilantro Mustard
1/4 cup rum or beer
Seasoning salt - try Borsari
4-5 pounds butterflied

Mix the mustard and rum/beer together in a bowl and set aside.

Pound the chicken breasts to an even thickness so they will cook evenly.

Brush jalapeno mustard mixer on chicken and shake seasoning salt on both sides
Place Chicken in the refrigerator for 1 hour. Pre heat grill on medium
Cook for 8-10 minutes, flip chicken over once and baste with more sauce, cook until juices run clear.

Mixed Vegetable Sauce

1/4 c. Cherith Valley Mixed Vegetables
16oz. Heavy Whipping Cream
2T fresh Dill
Salt and Pepper

Drain Vegetables and coarsely dice. Whip cream to desired consistency and fold in vegetables and dill. Salt and pepper to taste. Serve over Smoked Salmon or Pork Tenderloin.

Cherith Valley Gardens

Pickled Vegetables

Pickled Garlic
Pickled Green Beans
Pickled Baby Corn
Mixed Vegetables
Dill Pickles Sliced

Gourmet Salsa

Mango PEACH Salsa
Mango HABANERO Salsa
Mango LIME Salsa
Black Bean Salsa
Habanero Salsa
Garlic Salsa
Green Olive Salsa
Roasted Red Pepper Salsa
Raspberry Cilantro Salsa
Pineapple Chipotle Salsa

Spirited Fruits

Spirited Cherries
Spirited Peaches

Gourmet Sauces & Condiments

Mint Jalapeno Finishing Sauce
Red Raspberry Wasabi Mustard
Creole Cognac Mustard
Jalapeno-Cilantro Mustard
Corn Relish

View all Cherith Valley Gardens

Shrimp Salsa Appetizer

A tasty beginning to any meal!

Ingredients

1 cup of your favorite Salsa, drained
1 cup chili sauce
1 Tbsp prepared horseradish
1 Tbsp canned chipotle chilies, chopped
4 pounds medium shrimp, peeled, de-veined and cooked
1/2 cup fresh cilantro, chopped

Directions
Mix first four ingredients together in a bowl and chill. This can be made up to two days ahead. Any of your favorite Stonewall Kitchen Salsas or Cherith Valley Salsas will be delicious; try our Pineapple Chipotle Salsa, Mango Lime Salsa or Fresh Peach Salsa
Presentation:

1. Fill a large bowl with cubed or chipped ice.
2. Place small bowl of salsa in center of ice filled bowl.
3. Place cooked shrimp around that bowl, on top of the ice.
4. Sprinkle with fresh cilantro and enjoy!

Gourmet Food Manufacturers
Cherith Valley Gardens Dean Jacobs Earth and Vine Provisions Robert Rothschild Rub with Love Sticky Fingers Bakeries Stonewall Kitchen Wind & Willow	Barefoot Contessa Bone Suckin Sauce Borsari Seasonings Brass Ladle Cake Mixes Busha Browne Char Crust Cherchies Soups Chowders	Frontier Soups Gils Gourmet Olives Jim Beam Bourbon Sauces Lynchburg Tennessee Whiskey Mia Cucina Jer sey Tomato Sauces Monks Meadow Party Dip Mix	Nielsen Massey Vanilla The Peanut Shop The Bread Dip Company Walkerswood Gourmet Sea Salts Cooks Corner Gourmet Foods


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