Roasted Garlic & Sundred Tomato Vinaigrette Recipes

Asparagus Platter with Gunther's Roasted Garlic & Sundried Tomato Vinaigrette

Yield - 1 Small Platter (8 - 12 servings)

  • 1 Whole - Red Pepper with a flat bottom
  • 1/2 ounce - Almond Silvers, Lightly Toasted
  • Garnish - Any Colorful Produce Scraps
  • Garnish - 4 -5 Romaine Lettuce Leaves, cleaned and dried
  1. Bring a large pot of salted water to a rolling boil
  2. Cut off tough end of each Asparagus spear, usually about 1 to 2 inches up from the bottom of the stalk. 
  3. Place asparagus spears into boiling water and cook for 3 to 6 minutes, depending on the thickness of the asparagus.  They're done when they're tender but still have a bit of a snap to them.   
  4. Take out of water and plunge into an ice bath until cooled.  This will stop the cooking process and keep them crisp. 
  5. Take out of ice bath and dry them on paper towel.
  6. Fan out romaine leaves on desired platter, fan asparagus spears, make sure they all face the same direction. (See picture)
  7. Garnish with leftover strips of peppers, and top with toasted almond slices. 
  8. Take whole red pepper and cut top off, remove all seeds, place on platter and fill with Gunther's Roasted Garlic & Sundried Tomato Vinaigrette. 

Cheese Tortellini with Marinated Portabella Mushrooms, 3 Color Peppers and Gunther

Yield: 4 to 5 Portions

  • 1 Pack - Portabella Mushroom - caps or strips - (approximately 6 ounces) medium dice
  • 2 to 3 Cloves - Fresh Garlic - Minced
  • 9 ounces - Gunther
  • 3 ounces - Heavy Cream
  • 1 ounce - Olive Oil
  • 1/4 each - Red Onion - Medium dice (approximately 3 ounces) - *Note: Medium dice is 1/3 x 1/3 x 1/3 inches
  • To Taste - Parmesan Cheese
  • To Taste - Fresh Ground Black Pepper, Kosher Salt & Minced Parsley
  1. Cook pasta al dente (just slightly undercooked) according to instructions on the packaging.  Shock cooked pasta in cold water and drain well.  Gently toss with vegetable oil and store in a sealed container in the refrigerator. 
  2. Place diced portabella mushrooms in a zip lock baggy and marinate with 3 ounces of Gunther. 
  3. In a hot rondeau pan, or high sided saute pan, heat 1 oz olive oil and add red, yellow, and green peppers and red onions.  Stir occasionally until tender and just starting to caramelize, about 3 to 5 minutes.  Do not burn. 
  4. Add garlic and saute for 30 seconds to one minute or until tender. 
  5. Add marinated portabella mushrooms and saute until tender - about 2 to 4 minutes. 
  6. Reduce heat to medium and add tortellini - gently stir until heated through.  Try not to break up the tortellini.
  7. Add the last 6 ounces of Gunther. 
  8. Reduce heat to medium low and leave on to reduce sauce to a thick consistency, stirring occasionally so the tortellini does not stick to the bottom of the pan. 
  9. Check flavor and adjust with kosher salt and fresh ground black pepper if needed.
  10. Place in large bowl and garnish with fresh grated parmesan cheese and parsley.
  11. **NoteThis is a great recipe to use up leftover vegetables of your choice. 

Sea Bass with a Red Onion, Tomato & Basil Compote

Yield: 2 portions

  • 3 ounces - Gunther's Gourmet Roasted Garlic & Sundried Tomato Marinade
  • 2 ounces - Red Onion - Diced
  • 2 ounces - Tomatoes - Seeded and Diced
  • 3 each - Basil Leaves - Chopped
  • 1/2 Teaspoon - Olive Oil
  • To Taste - Salt
  • To Taste - Pepper
  1. Marinate the sea bass in a zip lock bag for a minimum of 45 minutes in a refrigerator.  
  2. While sea bass is marinating, mix the diced red onions, tomatoes and basil in a small bowl, add olive oil and season with salt/pepper.  Cover and refrigerate. 
  3. Place the marinated sea bass on a baking sheet and place on middle oven rack in a preheated 375 degree oven. 
  4. Bake for 8 to 12 minutes or until the sea bass is firm yet still has a bit of spring to it when you touch it.  (Cooking time varies depending on the thickness of the fish) 
  5. Once it's cooked, place fish on plate and top with chilled red onion, tomato and basil compote.  Garnish with basil leaves. 
  6. Extra Gunther's Gourmet Roasted Garlic & Sundried Tomato Marinade can be used to paint the plate (see picture) or as a dipping sauce. 

Chicken Kabobs with Gunther's Roasted Garlic & Sundried Tomato Marinade

Yield: 4 Kabobs (2 servings)

  • 12 each - Cherry Tomatoes
  • 1 Large - Yellow Pepper - quartered, cleaned and quartered again
  • 1/2 Large - Red Onion - quartered
  • 4 ounces - Gunther's Roasted Garlic & Sundried Tomato Marinade
  • 1 Cup - White Rice, cooked according to the directions on the box
  1. Soak 4 wooden skewers in water for about one hour, preheat the oven to 375 degrees.
  2. On each skewer alternate the pork cubes, yellow pepper quarters, red onion quarters and cherry tomatoes. 
  3. Place kabobs in a zip lock baggie and marinate with Gunther's Roasted Garlic & Sundried Tomato Marinade for at least 1 hour. 
  4. Place kabobs on a cooking rack over a sheet tray and put in the oven, bake for 10 to 12 minutes and rotate. 
  5. Bake for 10 to 12 minutes more or until pork is cooked through. 
  6. Remove and serve with rice pilaf. (See picture)

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3530 Mayland Ct. Richmond VA 23233 USA