Transform the bay shrimp salad into the perfect appetizer by scooping it into endive leaves.
Endive leaves ¼ c. EVK Salsa Hot 1 c. cooked Bay Shrimp
½ lemon - Lemon juice ¼ c. Mayonnaise
Mix all filling ingredients season to taste Scoop bay shrimp salad into individual endive leaves Top with EVK Salsa Serve and enjoy! Optional: Mix filling with 1/2 avocado Serve with lime wedges Garnish with slivers of green onion
The classic comfort food Tomato Soup is blended with Salsa and mixed with Nasoya tofu cubes and topped with soy cheese. Serve with a soy cheese quesadilla.
1 - Can of Your Favorite Tomato Soup A splash of Soy Milk ¾ c. EVK Salsa Mild
8 cubes Nasoya Tofu ¼ c. Soy Cheese Optional: Chayote Squash
Heat soup add soy milk add salsa blend with an immersion blender Divide between bowls add 4-6 tofu cubes Cover with soy cheese Place under broiler to melt cheese Remove from broiler Optional: Garnish with shredded chayote
This is a Vegan version of our Kevano Cuban inspired sandwich. Tasty, hearty, it is a tofu sandwich to remember for all the right reasons.
½ c. Ketchup ½ c. EVK Salsa Medium ½ c. BBQ Sauce 1 lb Nasoya High Protein Vacuum Packed Tofu
Bread & butter pickles Sliced Oaxaca Cheese hoagie roll
Preheated cast iron skillet Rub both sides of the sandwich with butter Place in skillet Use a sandwich/panini press, cook for 5 mins, flip and cook for 5 more mins
These decadent gourmet enchiladas have a cream base. Hearty and oven baked, they are sure to be a family favorite or perfect for any potluck.
2 tbsp. Butter or Margarine 2 large onions, thinly sliced 2 c. diced cooked chicken ½ c. chopped pimentos
2 small pkg (3 oz each) cream cheese, diced 12 corn tortillas 2/3 c. whipping cream 2 c. (8 oz.) shredded Monterey Jack cheese
Melt butter in a frying pan over medium heat. Add onions and cook until they start to brown (20 mins). Remove from heat and add chicken, pimentos and cream cheese. Lightly mix until blended. Season to taste with S&P. Set aside. Heat oil in small frying pan. Dip each tortilla into oil for a few seconds just before it begins to blister. Do not fry crispy. Drain, tap excess oil with paper towel. Spoon 1/3 cup of the chicken filling down the center of tortilla, roll to close. Place all in 9 x 13 baking dish. Whip whipping cream, place Whipped cream on top of enchiladas, sprinkle evenly with Monterey Jack cheese. Bake, uncovered in a 375 degree oven for 20 min. or until heated throughout. Serve with EVK Salsa on top.
This fish taco takes you on a journey to the Mexican Coast and back in one bite.
6oz Swordfish steak or Mahi Mahi Corn tortillas 1 Lime Shredded cabbage ¼ cup mayo
juice of ½ lime 1 Radish sliced 1 tbsp EVK salsa
Lightly season fish with S&P On a hot grill, cook it until ½ way done flipping after 4 mins. Plancha/grill – tortillas (flip) Place grilled fish, shredded cabbage and radish slices in tortilla Add tangy taco sauce Add dolop of EVK salsa Squeeze lime on top
Who doesn’t love bacon wrapped hot dogs? Top them with EVK Salsa for the perfect bite.
Bacon Hot dog weenies/beef franks Hot dog buns
EVK Salsa Medium Mayonnaise
Wrap 1 piece bacon around beef frank and grill until bacon is crispy, toast bun on grill. Add mayonnaise to bun, add beef frank and put 1 dallop of EVK Medium salsa.