Tahi Peanut Coleslaw
Serves 4

1/2 cup mayonnaise or plain yogurt
1/3 cup Tahoe House Thai Peanut Sauce
1/4 cup red wine vinegar or balsamic vinegar
salt and pepper to taste
1/2 head of medium cabbage
chopped roasted peanuts

In a medium size metal bowl, whisk mayonnaise, peanut sauce and vinegar together. Quarter the cabbage and slice thinly to get long thin strips. Toss the two together. Garnish with chopped peanuts and serve.

Oriental Pasta Salad
Serves 4

1 pound angel hair or capellini
2 - 6oz chicken breasts
Tahoe House Oriental Dressing
1 small bunch green onions
4 ounces snow peas, cleaned
1/2 red onion diced finely
1/2 bunch chopped cilantro
1/2 bunch of broccoli, made into florets
black sesame seeds (or regular will work, too)
2 cloves garlic minced
salt and pepper to taste

To marinate the chicken breasts, coat with Tahoe House Oriental Dressing and let sit in refrigerator for 2-24 hours. Grill or sauté until done. Chill thoroughly and slice into thin strips. This step can be done the day before if desired.

Cook the pasta al dente, drain and rinse well with cold water. Coat pasta with a little olive oil and set aside.

In a large bowl, combine chopped green onions, snow peas, broccoli, garlic, onion, cilantro and about 6 ounces of Oriental Dressing. Add pasta and combine. Place in serving dish and garnish with sesame seeds and cilantro leaves.

Salad Tossed in Pear Vinaigrette
Serves 4-6

1 ripe Bartlett pear, peeled, cored and diced
1/4 cup Sierra Wildflower honey (available from Tahoe House Kitchen)
1 cup of  Tahoe House Savory Swiss Vinaigrette
1/2 cup chopped button mushrooms
1/4 cup chopped toasted hazelnuts
1/4 cup crumbled blue cheese
1 head bibb lettuce, cleaned and torn into medium sized leaves

In a food processor, puree pear, honey and vinaigrette.

In a large bowl, combine all ingredients. Toss to combine and serve immediately.

Spaghetti Squash Pasta Style

1 medium spaghetti squash, halved and seeded
1 - 16 ounce jar Tahoe House Melanzane Pomodori con Porcini Pasta Sauce
1/2 cup grated Asiago or parmesan cheese
1 tablespoon olive oil
salt and pepper

Preheat oven to 350º. Brush the open halves of the squash with olive oil and sprinkle with salt and pepper. Place cut side down on a cookie sheet. Put in the oven and bake about 25 minutes of until soft to the touch.

Using a serving spoon, scrape the cooked squash out of the shell and unto a serving platter. Ladle the warm pasta sauce over the squash. Sprinkle with cheese and serve. Buon Appetito!!

Tahoe House Kitchen Meat Loaf
Serves 4 hungry people

1 pound mild or medium ground pork sausage
1 ½ pounds lean ground beef
½ cup oats
1 large egg
½ cup Portabella Mushroom Steak Sauce
1 package Tahoe House Wild Mushroom Dip Mix
2 Tablespoons chopped fresh parsley
¼ cup chopped yellow onion
Generous pinch ground black pepper
½ tsp. garlic powder

In a large bowl, mix all ingredients thoroughly. Press into loaf form and bake at 400 degrees for approximately 50 minutes or until the internal temperature is 165 degrees.

*This recipe can be made up to a day before and refrigerated until you are ready to bake it. The flavors will blend nicely in the refrigerator, and you will have less work at meal time!

Grilled vegetable stir-fry
Serves 4

2 tablespoons olive oil
1 teaspoon sesame oil
2 cloves garlic, finely chopped
1/2 large yellow onion, chopped
1 medium red bell pepper, cut into strips
4-6 cups fresh summer squash, cut into medium chunks
½ cup Garlic Teriyaki Sauce
salt & pepper to taste

Heat olive and sesame oil in wok or frying pan. Sauté garlic, onion and peppers until opaque in color, about 5 minutes. Add squash and sauté for 3-4 minutes until still somewhat firm. Add teriyaki sauce, salt and pepper. Sauté for additional 4-5 minutes.
Serve as a side dish or add chicken or shrimp to make a meal!

Chicken vegetable stir-fry
Serves 4

4 tablespoons olive oil
1 pound chicken meat
1 bunch of green onions, green ends cut in 1 inch pieces
½ yellow onion, chopped
1 green zucchini squash, cubed
1 yellow squash, cubed
1 green pepper, sliced
2 small tomatoes, cubed
½ cup Thai Peanut Sauce
Salt & Pepper to taste

In a sauté pan or wok, heat 2 tablespoons of the oil and quickly sauté the meat until done. Set aside. Wipe pan with a paper towel, and add the remaining 2 tablespoons of oil and heat. Add onion, green onion, and peppers. sauté for 2-3 minutes or until onions appear clear. Add squash and sauté for an additional 3- 4 minutes or until squash is almost tender. Add the tomatoes and ½ cup Thai Peanut Sauce. Toss together and serve immediately over noodles or rice.

Wasabi Tuna Salad
Serves 4

1 large can tuna, drained
2 stems green onions, sliced thinly
2 stalks celery, diced
½ cup Wasabi Lime Dressing

In a medium sized bowl, mix all ingredients thoroughly. Serve as a sandwich or in butter lettuce cups for an appetizer.

Mediterranean Pasta

1 pound pasta
2 tablespoons olive oil
3 cloves garlic, chopped
1 pound cubed chicken breast meat
½ cup pitted kalamata olives (or your favorite kind)
1 jar Artichoke Walnut Pesto Pasta Sauce
Pepper to taste
½ cup shaved parmesan cheese

In a large pot of salted water, cook the pasta. While the pasta is cooking, heat olive oil in a sauté pan. Add garlic and cook for a couple of minutes until garlic begins to brown. Add chicken breast and cook over medium heat for about 8 – 10 minutes. Add olives, pasta, and pepper. Simmer until sauce is hot. Drain pasta and add to sauce. Toss together and serve topped with parmesan cheese.

Curried Rice Salad
Serves 4

3 cups cooked long grain rice
1 cup cooked wild rice
2/3 cup Savory Swiss Vinaigrette
1 heaping teaspoon Moroccan Curry Rub
½ bunch parsley, chopped fine
salt & pepper to taste
1 cup red grapes
½ cup pineapple chunks
¼ cup raisins or dried currants
¼ cup sliced toasted almonds

In large bowl combine Savory Swiss Vinaigrette, mayonnaise, Moroccan Curry Rub, parsley, salt and pepper. Whisk to combine. Add remaining ingredients and stir until thoroughly mixed. Chill 1 hour before serving.

Cream Cheese & Mango Ginger Chutney Spread
Serves 10 or more as an appetizer

1 cream cheese
1 jar of Mango Ginger Chutney
2 packages of whole wheat crackers

Allow cream cheese to rise to room temperature. Arrange in a serving dish. Pour Mango Ginger Chutney over cream cheese and serve with crackers.

Grilled Beet Salad
Serves 4

2 med. size red beats
2 med. size yellow beets
2 tablespoons olive oil
6 sprigs parsley, chopped
4 sprigs mint, chopped
1 cup Honey Mustard Dressing

Wash and peel beets. Slice into ½ “ thick slices and coat with olive oil. Grill on barbecue for approximately 10 – 15 minutes or until tender. Remove from grill and cool.

In a medium bowl, combine parsley, mint and dressing. Add beets and toss to combine. Refrigerate for at least 1 hour before serving.

Pesto Pasta Salad
Serves 4

3 cups cork-screw pasta cooked al dente and chilled
1 small zucchini squash cut in half, then sliced thin
1 tomato cut into ½” cubes
1 green pepper cut into ¼” cubes
1 cup cooked green beans, ends removed, cut into pieces
¼ cup basil pesto
1 teaspoon Tomato Basil Fish & Poultry Rub
1 cup Savory Herb Dressing