1/4 C

OLIVE OIL

IDEA 1 :  Stir 4 t Amore Garlic Paste into 3/4 C vinegar, 1/4 C water, salt and freshly ground black pepper. This Philippine-style sauce adds an exotic taste to grilled pork, chicken, rice or bean sprout fritters.

4 T

FRESH LIME JUICE

1/2 C

SOY SAUCE

IDEA 2 : Mix 3 teaspoons Amore Garlic Paste with 3/4 cup extra virgin olive oil, freshly ground black pepper and salt to marinate roasted peppers, eggplant or artichoke hearts.

1 1/2C

MINCED FRESH GINGER

3 T

AMORE GARLIC PASTE

IDEA 3 : Amore Garlic Paste blended into mayonnaise along with a little Dijon mustard makes a quick Aioli to stir into fish soups, or to sauce grilled vegetables, lamb or poached fish.

4

1" THICK TUNA STEAKS

Whisk together the olive oil, lime juice, soy sauce, ginger and Amore Garlic Paste. Place the tuna steaks in a single layer in a nonreactive dish and pour over the marinade; turn to coat both sides. Marinate steaks in the refrigerator 3 to 5 hours, turning occasionally.

IDEA 4 : When making mashed potatoes add Amore Garlic Paste to heated milk and butter before blending into mashed potatoes for a taste of France.

IDEA 5 : Make herbed croutons by heating bread cubes in a 350°F oven until lightly brown. Immediately toss with a hot mixture of melted butter. Amore Garlic Paste and oregano or other herb of choice.

MANGO SALSA

2

RIPE MANGOS, PEELED AND DICED

1

ORANGE, PEELED AND DICED

1

SMALL RED ONION, MINCED

1

JALAPENO PEPPER, MINCED

3T

CHOPPED FRESH CILANTRO

1t

AMORE GARLIC PASTE

3t

FRESH LIME JUICE

In a small bowl toss to mix all the salsa ingredients. Cover and chill.

Remove tuna from marinade. Cook on hot grill about 5 minutes per side so that tuna remains pink inside. Spoon the chilled salsa on top of each steak. Garnish with a cilantro sprig. Serves four.

1 #

ORECCHIETTE PASTA OR SUBSTITUTE PENNE OR BOWTIES

IDEA 1 : Layer sliced of crispy fried eggplant and mozzarella cheese on top of sliced focaccia that has been generously spread with Amore Sun-Dried Tomato Paste and Amore Garlic Paste.

6 T

OLIVE OIL

4 C

COARSELY CHOPPED MIXED GREENS SUCH AS SPINACH, ESCAROLE, MUSTARD OR ARUGULA

IDEA 2 : Blend 2T Amore Sun-Dried Tomato Paste into 1C mayonnaise. Add chopped fresh chives, minced parsley, 1t fresh lemon juice and a dab of Amore Hot Pepper Paste as a piquant spread for a cold seafood sandwich or as a topping for a lobster or crab cocktail.

4 T

AMORE SUN-DRIED TOMATO PASTE

1/3 C

FRESH LEMON JUICE

IDEA 3 : Sauté 6 boneless seasoned chicken breasts in 6T sweet butter. Transfer to a platter. Drain all but 3 or 4T fat from the pan. Add minced garlic, sliced mushrooms and 2 or 3T Amore Sun-Dried Tomato Paste. Stir and sauté 2 minutes, then pour in 1/3C white wine and 1 1/2C heavy cream. Simmer about 5 minutes to thicken sauce, season to taste  with salt and pepper, and pour over the warm chicken breasts.

1 t

LEMON ZEST

SALT

FRESHLY GROUND BLACK PEPPER

Cook the pasta in rapidly boiling salted water until al dente. Drain and reserve 1/2C of the cooking water.

While the pasta is cooking, sauté the greens. Pour 2T of the olive oil into a large sauté. When moderately hot, add the chopped greens. Quickly sauté the greens until they are wilted but not overcooked.

IDEA 4 : Mix 2t Amore Sun-Dried Tomato Paste into 1C vinaigrette dressing. Dip portabello mushroom caps in the dressing and grill 4 minutes on each side. To serve, drizzle the remaining sun dried vinaigrette over the grilled mushrooms.

IDEA 5 : Spread a mixture of minced garlic, olive oil and Amore Sun-Dried Tomato Paste over toasted slices of French bread and top with goat cheese and basil leaf for a quick and delicious bruschetta.