Continente Country Store

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Spicy Cashew Thai Chickpea Broccoli Salad

Ingredients
1 (15 ounce) can chickpeas, rinsed and drained
1 medium head broccoli, VERY finely chopped into bite sized pieces (3-4 cups VERY FINELY diced)
2-3 cups packed shredded red cabbage
1 cup shredded carrots
1 red bell pepper, diced
1/3 cup diced green onions (mostly green part)
1 jalapeno, seeded and finely diced
1/2 cup chopped fresh cilantro
For the dressing:
¼ cup natural creamy peanut butter
2 1/2 tablespoons low sodium gluten free soy sauce or coconut aminos
1 tablespoon honey
1 tablespoon rice vinegar
1 tablespoon sesame oil (or sub olive oil)
1-2 teaspoons fresh grated ginger
1 clove garlic, finely minced
Optional: ¼ teaspoon red cayenne pepper, plus more if you like it extra spicy!
2 tablespoons warm water, to thin dressing
To garnish:
½ cup roasted cashew halves (honey roasted or a fun flavor is yummy)

Instructions
In a large bowl, add the chickpeas, finely chopped broccoli, shredded red cabbage, shredded carrots, red bell pepper, green onion, jalapeno and cilantro. Set aside.

Make the dressing by whisking together the following ingredients in a small bowl: peanut butter, soy sauce, honey, rice vinegar, sesame oil, ginger, garlic, cayenne pepper and water. Drizzle over the salad and toss well to combine.

Serve immediately with a fresh squeeze of lime juice and sprinkle roasted cashews on top and toss a few more times, or place in the fridge for later (do not add cashews until you are ready to eat for optimal crunch!) Salad will keep well covered in the fridge for up 3-5 days. Serves 4.

Fusilli with Spinach, Artichokes, Sun-Dried Tomatoes

Italian Fusilli with Spinach, Artichokes, Sun-Dried Tomatoes, Capers, Garlic, and Pine Nuts! This 30-minute vegetarian pasta is packed with veggies!

Ingredients

8 oz fusilli pasta
2 tablespoons olive oil
3 cloves garlic minced
1/4 cup sun-dried tomatoes chopped
1 cup artichoke hearts chopped
3 tablespoons capers drained
5 oz spinach fresh
1 tablespoon olive oil
1/3 cup pine nuts toasted

Instructions
Cook fusilli until al dente. Drain.
In a large skillet, heat 2 tablespoons olive oil on medium heat. Add minced garlic, chopped sun-dried tomatoes, chopped artichokes, capers. Cook for 2 minutes.
Add fresh spinach, and continue cooking and stirring until the spinach wilts.
To the skillet with sautéed vegetables, add cooked fusilli and 1 tablespoon of olive oil. Cook on medium-low heat, stirring, for about 1 minute.
The dish should be salty enough from capers. If it's not, add more salt (or capers), if needed.
When serving, top with toasted pine nuts.

GRILLED ZUCCHINI SALAD WITH GOAT CHEESE & PINE NUTS

Ingredients
4 medium zucchini
Extra virgin olive oil
1/2 teaspoon kosher salt and freshly ground black pepper
Juice of 1/2 lemon, plus lemon zest
3 ounces goat cheese
¼ cup toasted pine nuts
1/8 cup parsley leaves or fresh thyme leaves optional

Instructions
Prepare a grill on medium heat and brush the cooking grates clean. Slice the zucchini into thin strips lengthwise, about 1/4" thick. Drizzle with olive oil and season with kosher salt and black pepper on both sides. Set aside.

Heat a small skillet over medium low heat on the stove. When hot, add the pine nuts and toast them, tossing constantly until they smell nutty and are lightly browned, about 3-4 minutes. Watch them closely as they will burn quickly. Pour immediately into a bowl or on a plate to cool.

Grill the zucchini for 2-3 minutes on each side, or until the zucchini softens and grill marks appear. Arrange on a platter, and drizzle with olive oil and a generous squeeze of lemon juice. Top top with the goat cheese, toasted pine nuts, lemon zest and herbs if desired. Serve warm or at room temperature.

Fusilli with Spinach, Artichokes, Sun-Dried Tomatoes

Ingredients

8 oz fusilli pasta
2 tablespoons olive oil
3 cloves garlic minced
1/4 cup sun-dried tomatoes chopped
1 cup artichoke hearts chopped
3 tablespoons capers drained
5 oz spinach fresh
1 tablespoon olive oil
1/3 cup Continente pine nuts toasted

Instructions
Cook fusilli until al dente. Drain.
In a large skillet, heat 2 tablespoons olive oil on medium heat. Add minced garlic, chopped sun-dried tomatoes, chopped artichokes, capers. Cook for 2 minutes.
Add fresh spinach, and continue cooking and stirring until the spinach wilts.
To the skillet with sautéed vegetables, add cooked fusilli and 1 tablespoon of olive oil. Cook on medium-low heat, stirring, for about 1 minute.
The dish should be salty enough from capers. If it's not, add more salt (or capers), if needed.
When serving, top with toasted pine nuts.

Teriyaki Chicken Lettuce Wraps

INGREDIENTS

1 1/2 lbs. boneless skinless chicken breasts, diced into small pieces

2 tbsp. sesame oil, divided

2/3 cup shredded carrots

1 garlic clove, minced

1 cup green onion, sliced

1 large red bell pepper, seeded and diced

1 8oz. can sliced water chestnuts, drained and chopped

2/3 cup Continente cashews or peanuts, roughly chopped

1 cup Kinder’s Teriyaki Marinade & Sauce , divided

Romaine, iceberg or butter leaves

2 tbsp. sesame seeds for garnish

Step 1

In a large skillet, heat 1 tbsp. sesame oil over medium-high heat.

Step 2

Add the chicken and cook for 3-5 minutes or until cooked through and no longer pink in the center, internal temperature should read at least 165ºF. Remove to plate.

Step 3

In the same skillet heat 1tbsp. sesame oil over medium-high heat, add garlic and 2/3 cup of green onions, saute for 30 seconds.

Step 4

Add bell pepper and water chestnuts and cook an additional 2 minutes.

Step 5

Stir in 2/3 of the Teriyaki Sauce, saving the rest for drizzling. Cook for 1 minute, stirring occasionally.

Step 6

Stir in chicken and carrots, mix throughly until mixture is heated through to your preference.

Step 7

Serve over lettuce leaves and garnish with cashews, green onion and sesame seeds. Enjoy!