Recipe Quick Ideas for Solterra Sweet Pepper Relish & Spicy Peach Jam:
* Use as a topping for any of your favorite grilled meats and seafood
* Add a tablespoon or two to your favorite pasta, egg or potato salad recipe
* Use as an accompaniment to shrimp cocktail
* Mix a tablespoon with mayonnaise for an amazing sandwich spread
* Great as a topping for cheese and crackers
* Mix with cream cheese and serve with bagels
* Makes a wonderful addition to a cheese omelet or grilled cheese sandwich
* Make your macaroni and cheese come alive….kids love it! Or try it on our delicious pasta’s with some olive oil and seasonings!
* Use your imagination….the possibilities are endless!

Recipes
Solterra Foods relishes, jams, and gluten-free creations can make any meal special...

Mango Stuffed Chicken with Solterra Sweet Pepper Relish

Serves 2
Ingredients:

2 boneless skinless chicken breasts
1 mango, peeled and sliced
1 lime, juice of
Salt and pepper
2 slices prosciutto
Butter
1 tablespoon olive oil
1 jar Solterra Sweet Pepper Relish (Hot or Mild)

Directions:

1. Preheat the oven to 400°F.
2. cut a pocket along the length of the chicken breast with a sharp knife. Insert slices of mango into the pocket.
3. Sprinkle the mango and the chicken breast with the lime juice and season.
4. Wrap the prosciutto around the chicken breast, overlapping the underside of the chicken breast.
5. Heat the butter and oil in a pan and when foaming, add the chicken, pocket-side down first, to brown all over.
6. Place into the oven for 15- 20 minutes or until cooked through.
7. Serve the chicken with Solterra Sweet Pepper Relish and fresh cilantro on top of each serving.

Black Beans and Mango w/ Brown Rice

Serves 4
Ingredients:

1/4 cup Solterra Sweet Pepper Relish (Hot or Mild)
1/2 cup red pepper, chopped
1/2 cup red onion, chopped
1 clove garlic, minced
1 (15 oz) can black beans, rinsed and drained
3/4 cup water
1/4 cup fresh cilantro, chopped
salt to taste
1/4 tsp. cumin
2 cups cooked brown rice
1/2 cup chopped fresh mango
1 tbls. olive oil (or you can substitute coconut oil for a more tropical flavor)

Directions:
In a large skillet over medium heat, cook onion, garlic and pepper in oil for 5 minutes. Next add black beans, relish, water and salt. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Mix in cilantro and mango just before serving. Spoon bean mixture over rice in servings bowls. If desired, garnish with fresh cilantro and a wedge of lime.

Spicy Peach Jam-Glazed Wild Salmon

Serves 4
Ingredients:

4 (4 to 6-ounce) Alaska salmon steaks or fillets
1/4 cup Solterra Spicy Peach Jam
1 teaspoon rice vinegar
2 large bell peppers (any color)*, seeded and thinly sliced
1 medium onion, thinly sliced
1 tablespoon extra virgin olive oil

Directions:

1. Preheat broiler or grill to medium-high heat.
2. Place salmon on a non-stick or cooking spray-coated baking or broiler sheet.
3. In a small bowl, blend Solterra Spicy Peach Jam and rice vinegar. Brush glaze on salmon.
4. Place sliced vegetables on baking sheet, brushing lightly with oil and season with salt and pepper.
5. Grill or broil 5 to 7 inches from heat, turning vegetables once, about 10 to 12 minutes, or until salmon flakes with a fork.
*other veggies such as zucchini, squash, sweet onions, etc. can be substituted

Sun-dried Tomato Pasta Salad

Serves 6-8
Ingredients:

1, 10 oz. pkg. Solterra Gluten-Free Fettuccine
1 cup fresh sundried tomato pesto (homemade or store-bought)
2 Tbsp chopped green olives, or olive tapenade
1/4 cup pine nuts
12 ounces cherry tomatoes, halved
1/4 cup crumbled feta*
Several fresh basil leaves, coarsely chopped
1 Tbsp olive oil
Salt and pepper
*can omit feta if making this dairy-free

Directions:

1. Cook pasta according to instructions on the package. Make sure the water is salted (at least a half teaspoon per quart). Remove pasta from heat and strain when pasta is cooked.
2. Put pasta in a big bowl. Mix in Sun-dried Tomato Pesto, green olives, and pine nuts. Gently mix in cherry tomatoes, fresh basil leaves, feta cheese and olive oil. Salt and pepper to taste. Chill or serve at room temperature.