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Honey-Glazed Salmon & Blood Orange Quinoa

Honey-Glazed Salmon & Blood Orange Quinoa

by | Jun 2, 2015

Ingredients for Honey-Glazed Salmon: • 1 tbsp. The Perfect Purée Carmelized Pineapple Concentrate,  thawed • 1 lb. salmon • ¼ cup packed brown sugar • 1 tbsp. honey • ½ cup reduced-sodium soy sauce (to make gluten-free use Tamari) • 1 tsp. dry mustard • 1 tsp. toasted...
Grilled Shrimp with Kiwi & Prickly Pear Gastrique

Grilled Shrimp with Kiwi & Prickly Pear Gastrique

by | Jun 2, 2015

    • 1 tsp. The Perfect Purée Kiwi Puree, thawed     • 1/2 cup The Perfect Purée Prickly Pear Puree, thawed     • 1 tsp. lemon juice     • 1 tbsp. sugar     • 1 tsp. lime juice     • Salt and pepper to taste     • 8 medium shrimp (peeled and de-veined)     • 1 tsp....
Prickly Heat Sour

Prickly Heat Sour

by | Jun 2, 2015

    • 1 1/2 oz. Shine White Whiskey     • 1/2 oz. Grand Marnier or Mandarine Napoleon     • 1 1/2 oz. The Perfect Purée Chipotle Sour blend, thawed     • 1/2 oz. The Perfect Purée Prickly Pear Puree, thawed     • 1/2 oz. fresh lime juice     • 1 oz. Barritt’s...
El Corazon Margarita

El Corazon Margarita

by | Jun 1, 2015

    • 1 1/2 oz. Corzo 100% Blue Agave Reposado Tequila®     • 2 oz. The Perfect Purée El Corazon blend, thawed     • 1 lime, juiced     • Salt and Telicherry Peppercorn (for rim) Method: Rub rim of cocktail glass with lime, dip into salt and telicherry peppercorn....
Ginger Farro Salad

Ginger Farro Salad

by | Jun 1, 2015

Ingredients for Ginger Farro Salad: 6 tbsp. The Perfect Purée Sweet Ginger, thawed 4 cups cooked farro, chilled 2 shallots, minced 1 bunch green onions, sliced ¼ cup rough chopped cashews 2 tbsp. each of chopped mint, basil and cilantro ¼ cup currants 1 jalapeño,...