Recipe of the Week - Grilled Butterfly Prawns

In This Issue:
[Grilled Butterfly Shrimp Recipe] [New Products]
[Partner Offers] [Coupon Codes]

Being "Green" has always been our goal at Wild Ocean Seafoods. There has always been a double edged sword of providing sustainable seafood and having the smallest possible carbon footprint. With our Alaska & Hawaiian Seafood, we have chosen to move the products to our Ferndale, WA facility in bulk and do the finish processing here. In the case of Alaska Seafood, this has meant sending the fish air freight as headed & gutted fish. We then fillet (split), bone and pin bone the fish immediately upon arrival. We would prefer to do this in Alaska and just ship the boneless fillets south. Unfortunately, there is no capacity in Alaska during the season available to do this. Our Hawaiian Seafood faces a different problem. There are facilities to do the finish work in Honolulu, but the packaging material must make two trips across the Pacific Ocean. Cold Storage in Hawaii is powered by oil fired power plants, and there is no overnight shipping from Hawaii to mainland destinations. After our annual review, it is clear that we are gaining the maximum carbon effeciency by continuing to bring our Seafood to Ferndale in bulk and do the finish processing here. [TOP]

Coupon Codes
NEW! Dungeness Crab Sections - Save an additional 15% on Dungeness Crab Section Orders 10lbs or Larger while supplies last - Use Coupon Code DCRAB15
Save 20% on Tom Douglas Sauces & Marinades - Use Coupon Code TOM20
Save an additional 10% on King Crab Snap n Eat Leges & Claws - Use Coupon Code SNAP10
Save an additional 10% on Hawaiian Ono (Whahoo) - Use Coupon Code ONO10
[TOP]

New Products

Until recently, anyone wanting to prepare meals in a health-conscious fashion had to compromise when it came to cooking oils. You either sacrificed flavor and performance on the stove for the sake of health, or you ignored health concerns to satisfy your taste buds. Fortunately there is now an all natural alternative. Oils of Aloha Macadamia Oil is, quite simply, the finest oil available— healthier than olive oil, more stable than canola, and more delicious than both! The high smoke point of this oil also makes stir frys & grilling a breeze!
There are 5 unique Cooking & Salad Oils available in 4 sizes:
Garlic Isle Macadamia Oil - Roasted garlic blended with macadamia nut oil imparts excitement to marinades and sautéed dishes. Excellent for cooking shrimp or chicken. Drizzle a little over your cooked pasta dishes for a pleasant flavor and aroma.
Pele's Fire Macadamia Oil - Chilis infused with Hawaii's original macadamia nut oil create an assertive basting sauce for pork and ham, an excellent oil for sautéing fish and a real eye opener for your breakfast eggs. Try it for a touch of fire in your favorite basting sauce and marinades.
Haleiwa Heat Macadamia Oil - Chilis & Garlic infused with Hawaii's original macadamia nut oil create an assertive basting sauce for pork and ham, an excellent oil for sautéing fish and a real eye opener for your breakfast eggs. Try it for a touch of fire in your favorite basting sauce and marinades.
Hawaii's Gold Macadamia Oil - The subtle, nutty flavor of this pure macadamia nut oil is delicious with fish, chicken and vegetable dishes. Excellent as a base for salad dressings. It imparts a delightful buttery flavor to baked goods and is especially good on popcorn. Excellent for sautéing and stir-frying due to the high smoke point.
Kauai Italian Herb Macadamia Oil - Natural Italian herbs combined with Hawaii's original macadamia nut oil add a delightful flavor to pasta dishes and your favorite salad dressings. Excellent basted on fish before sautéing or barbecuing. Excellent for sautéing and stir-frying due to the high smoke point. It is also perfect for dipping bread!
Macadamia Oil Sampler Gift Set - A collection of our Hawaiian Macadamia Oils is available for you to experiment with in your own kitchen or to give as a special heart healthy gift. Contains 5oz bottles of Kuai Italian Herb, Hawaii Gold, Pele's Fire & Garlic Isle Macadamia Oils. Discover your "Inner Hawaiian Oil"!

J.O. Spice Company was established in 1945 and is a Baltimore, Maryland based manufacturer of a wide range of seafood seasonings, and spices. If you have ever eaten traditional steamed Maryland crabs, you have probably already tasted J.O. Spice's famous recipe. The JO brand crab seasonings are used in almost every crab house and restaurant on the East coast that serves Maryland steamed crabs and is the preferred crab seasoning around the Chesapeake Bay area. We are now carrying 5 J.O. Spice Rubs:
J.O. No. 1 Excellent Seafood Seasoning - Known as No. 1 because it was the first and is rated No. 1 by customers. No. 1 Seafood seasoning at its FINEST. Just the correct blend of herbs and spices to enhance the flavors of fish, shrimp, meats, poultry, popcorn, French fries - anything you want to spice up. This blend used by itself brings out the flavor in many white fish, especially Mahi Mahi, Ono and Pacific Halibut, without disturbing the delicate flavor of the fish. A favorite seasoning for steamed or boiled shrimp, crawfish, crab legs, lobster, etc.
J.O. No. 1 Excellent Seafood Seasoning 50% Less Salt - This has become a very popular blend for those monitoring their salt intake. It has a very hot spicy flavor. Makes excellent buffalo wings and spicy shrimp.
J.O. No. 2 "Crab House Spice" - A ready mix that is a custom blend of spices and salt which adheres to the crab. This blend allows for uniform portions to be applied to crabs. It saves time and you get it right every time. A true Chesapeake Bay flavor. Add after you boil or before you steam. For use on Blue, Dungeness, King and Opilo Crabs.
J.O. Black Crab Spice - This blend adds mustard and black pepper which provides a spicy flavor with the bite of black pepper. A ready mix that is a custom blend of spices and salt which adheres to the crab. The blend allows for uniform portions to be applied to crabs. It saves time and you get it right every time. A true Chesapeake Bay flavor. Add after you boil or before you steam. For use on Blue, Dungeness, King and Opilo Crabs.
J.O. Lemony Seasoning - Just the right amount of lemon to bring out a new and exciting flavor for all seafood. Lemon aaded to the perfect blend of herbs and spices to enhance the flavors of fish, shrimp and poultry. [TOP]

Butterfly BBQ Shrimp Recipe of the Week - July 27th 2008

This is a fun recipe to do on the grill, but can be broiled as well. The improved flavor and moisture comes from using the shrimp's shell to help hold the garlic/oil/butter combination as well as imparting the flavors of the shrimp shell and BBQ Smoke into the shrimp.

Ingredients:
1-2lbs Wild Ocean Seafoods Wild Gulf Shrimp
4-5 Cloves of Garlic Minced
2-3 Tbsp Oils of Aloha Pele's Fire (Chili Infused) or Kuai Italian Herb Macadamia Oil
1/2 Stick Unsalted Butter
Salt & Pepper to taste
Grill Pan (Optional but very handy)
Basting Brush

Prep: (Mis en Place)
Place the thawed shrimp legs side down on a cutting board.
Using a sharp knife, cut thru the upper shell in a rocking motion starting at the tail.
Gently cut thru the shrimp to the bottom shell, but DO NOT cut THRU the bottom shell.
Remove the vein, place shrimp in cold salted water until use. (20 Minutes)
Mince the Garlic and add to a bowl
Combine with Macadamia Oil & Unsalted Butter - Microwave for 20 seconds and mix well
Pre-Heat BBQ
Remove & Rinse Shrimp from Salted Water Bath, pat dry.
On a plate or shallow baking pan, arrange the Shrimp meat side up.
Using a basting brush, coat each shrimp with Butter/Macadamia Oil/Garlic Mix

Cooking:
Place the shrimp into a Grill Pan and put on BBQ on Medium
Baste shrimp again after 3 Minutes
Remove Shrimp when firm
Baste with remainder of marinade & serve

Plating:
Place Shrimp on plate, serve with Seafood Forks & Side Dish(s)

Enjoy![TOP]

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Recipe of the Week - Grilled Salmon w/ Basil Cilantro Pesto

In This Issue:
[Seafood News] [Grilled Salmon with Pesto Recipe]

[Coupon Codes] [New Products]

Seafood News
Salmon - As of July 15, cumulative sockeye catch was 25,711,584 fish, compared with 26,137,000 year-ago. Not bad considering the runs are a couple weeks late this year. There is a general trend this year towards a slightly smaller average fish weight/size.
[TOP]

New Products
We have listened to your feedback over the past few years regarding the general availability of quality ingredients in you local market. The grocery business is tough for smaller, craft manufacturers to get shelf space and keep it. Over 95% of a typical grocery stores items are designed to appeal to everybody. Unfortunately, many of our customers are in the other 5%! We often hear from customers who have visited Seattle and purchased or received Tom Douglas Rubs as a gift then cannot find them where they live. As a result, 3 years ago, we began carrying Tom's Rubs for Seafood. Later, based on customer requests, we expanded our selection to include all of Tom's rubs!

Seasonings - Many of our Hawaiian visitors first become familiar with Hawaiian Seafood in the restaurants of Hawaii. The spices and seasonings to make authentic Hawaiian Seafood dishes at home are often hard to find. As a result, we are expanding our selection of seasonings to include Noh Hawaii's seasoning mixes. Founded in 1963, NOH FOODS OF HAWAII remains a family owned and operated company. The products of NOH originated from the kitchen of the very first Korean restaurant in Honolulu, Hawaii - Arirang. Noh's award winning seasonings make it easy to prepare a multitude of Hawaiian & Pacific Rim dishes with a minimum amount of fuss. Unlike many larger seasoning companies offerings, Noh had to face the toughest critics; people who made these dishes from scratch! There are 28 different Noh seasoning blends to choose from! Just say "Yes" to Noh!

Sauces - Our friends at Arturo's, home of the famous Maui Onion Salsas will be joining us later this month as well. Salsa is easy to make. Great salsa takes time and quality ingredients. Once you taste Arturo's Famous Salsa you will understand why Arturo's Salsa has been an Hawaii favorite for over 20 years! Arturo's also has a complete line of Hot Sauces which we will be adding as well.
[TOP]

Grilled Sockeye Salmon with Basil/Cilantro Pesto Recipe of the Week - July 22nd, 2008

Ingredients:
6-8 Portions of Wild Ocean Seafoods Sockeye Salmon Fillets or Whole Fillet
2 garlic cloves
Juice of 1 large lemon
1/2 cup olive oil
2 bunches of basil
1 bunch cilantro
½ cup pine nuts
1/2 cup freshly grated parmesan or asiago cheese
Salt/Pepper to taste

Prep: (Mis en place)
Basil/Cilantro Pesto:
Dice Garlic, Basil & Cliantro
Grate Cheese
Place Ingredients in blender or food processor
Add Pine Nuts, Lemon Juice
Start food processor on low, slowly adding olive oil.
Increase speed to puree
Salmon:
Lightly season Salmon Fillet(s) with Salt and Pepper

Cooking:
Grill salmon until flesh is slightly firm & flaky, with distinct white lines from the fat
(About 12-15 minutes depending on your BBQ)

Plating:
Place the Fillet(s) onto a platter and drizzle the fresh pesto down the center of the fish.
More pesto can be served tableside.
Garnish plate with half lemon and sprg of basil.

Enjoy!
[TOP]

Coupon Codes for July
Save 20% on Tom Douglas Sauces & Marinades - Use Coupon Code TOM20
Save an additional 10% on King Crab Snap n Eat Leges & Claws - Use Coupon Code SNAP10
Save an additional 10% on Hawaiian Ono (Whahoo) - Use Coupon Code ONO10
[TOP]

Recipe of the Week - Escabische (Portuguese-Style Marinated Fish)

In This Issue:
[Escabiche Recipe] [Partner Offers] [Coupon Codes] [Seafood News]

King Salmon Update
Did you know that a King Salmon weighing over 30lbs is often referred to as a "Tyee" (Native American for Chief) Salmon? King (Chinook) Salmon pricing is still very high due in part to a slow season start, but also due to some speculation due to the California/Southern Oregon Salmon Closure. There will be plenty of fish next month. Right now, we are maintaining minimum inventories and apologize for the price in advance. We recommend you try Wild Alaska Sockeye Salmon for your July Salmon BBQ. Our Wild Sockeye is available as 4/6oz, 7/9oz & 16oz Boneless Fillets.[TOP]

Coupon Codes for July
Save 20% on Tom Douglas Sauces & Marinades - Use Coupon Code TOM20
Save an additional 10% on King Crab Snap n Eat Leges & Claws - Use Coupon Code SNAP10
Save an additional 10% on Hawaiian Ono (Whahoo) - Use Coupon Code ONO10
[TOP]

Escabische (Portuguese-Style Marinated Fish)
aka “Paniolo Poke” in Hawaii

Recipe of the Week – July 16th 2008

[Escabische (Portuguese) Escabeche (Spanish) or “Paniolo Poke” (Named after the Portuguese Cowboys who settled on the Big Island) is a great summer appetizer, starter or light supper for those beautiful hot summer nights where you just don’t feel like cooking over heat.

Ingredients:
2 lbs. Wild Ocean Seafoods Ono (Wahoo) Fillets cut into cubes
(or other firm textured fish, i.e. Shibi, Pacific Halibut or Shutome)
3 Firm Ripe Roma Tomatos
2 garlic cloves/ minced
1 purple onion
1 cup distilled vinegar
2 Bay Leaves
1 bunch parsley (Diced)
½ cup olive oil
1 large lime (Squeezed over fish)
Salt/Pepper to taste

Prep: (Mis en Place)
Mince Garlic Cloves
Dice Roma Tomatos
Dice Parsley
Dice Purple Onion Medium Fine
Combine Ingredients in a large bowl with Squeezed Lime, Olive Oil and Vinegar
Stir

Cooking: (Marinating)
Fold the Ono Cubes into the bowl and fold lightly until mixed thoroughly.
Cover with plastic wrap and let marinade for 3 hours.

Plating:
Serve chilled with crackers, fresh baguette or on chilled lettuce leaf. [TOP]

Partner Offers
Summer Savings! Get $5 off $50 Purchase at GourmetGiftBaskets.com with Code Summer5 expiring 8.31.08Save Up to 50% on Henckels Four Star cutlery at Cooking.com! (exp. 7/31 while supplies last)
[TOP]

Seafood News
The Texas Shrimp Season starts today - About 200 shrimpers left Brownsville and Port Isabel on Monday for their bread and butter Texas shrimp season. Most of the boats had been fishing in Louisiana during the recent opening there. These are mostly freezer vessels, making trips of 35 to 45 days. They expect to catch around 600 to 1000 pounds of shrimp per day. The fishing starts near shore, and then most of the boats head offshore 20 or 30 miles. July and August represent the heart of the Gulf shrimp season. Expect inventories on our larger Wild Gulf Shrimp to improve in September. [TOP]

Recipe of the Week - Shibi Tuna Salad on Romaine Wraps

In This Issue:
[Recipe Videos] [Shibi Tuna Salad on Romaine Wraps] [Coupon Codes] [Partner Offers]
[A Tongue in Cheek Look at Salmon Marketing]

A Tongue in Cheek Look at Salmon Marketing Terms
As we travel around the country or surf the web, the amusement level can get very high when reading Salmon product descriptions! We thought it would be fun to take an “insiders peek” at certain commonly used descriptive terms and then let you know what they really mean…if in fact they actually mean anything!

Some of our favorite marketing terms:
Term #1. “Boneless & Skinless” - Usually a poorly handled, net caught fish that has been badly bruised, grade 3 or 4. The fish is split, and “deep skinned” to remove the skin and bruising marks. These fillets are significantly thinner than a grade 1 or grade 2 fish. Unfortunately, most of the Omega 3 oils concentrate between the skin and the meat! So, less fish & less oil! It sounds pretty good though! (I think the phrase was borrowed from poultry marketing)

Term #2. “Organic Salmon” – Salmon is either Wild or it is Farm Raised. There is no classification for “Organic Salmon”. In past investigative articles in the New York Times and Consumer Reports, several retailers referred to their Salmon as “Organic”. In each and every case, it was a farm raised fish but sold at the Wild Salmon price!

Term #3. “Salmon” – There has been no Federal requirement to identify salmon by species, thus “Salmon” or “Wild Salmon” could mean any salmon species. This is great for the grocery store, but bad for you! King (Chinook), Sockeye, and Steelhead are the premium Wild Salmon Species. Coho (Silver), Chum (Dog, Keta etc.) and Pink Salmon are “Wild Salmon”, but are significantly softer fish with much lower oil content. Since 2005, there is a Federal Requirement to identify Salmon as Wild or Farm Raised and the Country of Origin…. For some reason, this only applies to grocery stores, not fish markets…hmmmm.

Term #4. “Boneless” This is a favorite! Wild Salmon have two types of “bones”. First, there are the standard backbone and rib bones descending downward from the backbone towards the belly. These are easily removed in the filleting process. Next there are the “pin bones” which extend upwards from the backbone at roughly a 45 degree angle. In Wild Salmon, this cartilage bone is firmly held in the meat and difficult to remove. Thus, with many suppliers, the “pin bones” are now “cartilage” not “bones”. Pin Bones in farm raised fish are much easier to remove as they are not strongly attached to the fish due to its sedentary existence. This is actually a great way to tell the difference between Wild and Farm Raised Salmon in the grocery or fish market. If the pin bones remove easily, it is either real old fish or farm raised! At Wild Ocean Seafoods, all of our Salmon Fillets are Boneless with Pin Bones Removed!

Term#5. " (Insert River) River Salmon" This became popular over the recent years with the success of the Copper River Salmon Marketing Program. Now we have Salmon marketed by "river". To put this in perspective, there is a difference between the average fat content of certain salmon runs based on the "degree of difficulty" in the return up the river. Fast flowing, fast dropping river systems with class 3 rapids do provide a significantly greater challenge to the Salmon moving upstream. Thus, there is a tendency for fish from rivers like the Copper River in Alaska, the Rouge River in Oregon and The Columbia (Dams)/Snake River System (Rapids) in Washington to have higher fat content to sustain them on their journey. It's great marketing, but actually amounts to only a 3% to 5% difference in fat content! When the catch is graded after capture, the difference in fat content drops to 1% to 2%. [TOP]

Ahi/Shibi Tuna Salad on Romaine Wraps

Recipe of the Week - July 11th 2008

Note: As this recipe contains either wasabi paste or horseradish, you might want to adjust to taste. We toned it down from our normal preparation. But, do use it.

Ingredients:
2 Wild Ocean Seafoods Shibi Steaks, about 12 ounces
2 tablespoon olive oil
2 Tablespoons mayo
1/2 Tsp Wasabi paste or 1Tbsp of grated horseradish (or to your taste)
1½ heaping Tbsps of fresh chopped dill
½ cup grated sharp Asiago cheese (Stella® Brand Recommended – Don’t use Bellegosio®)
4 scallions
Salt and Pepper to taste
Romaine heart lettuce leaves
1/4 Cup toasted sesame seeds for garnish

Prep (mis en place):
Prepare Wasabi Paste by adding water to the powder
Slice white and light green part of the scallions very thin
Peel leave off Romaine, reserving the inner leaves, wash & dry
Chop Dill

Cooking:
Toast Sesame Seeds in a Dry Skillet until brown over med high heat and remove
Heat a skillet on high and wipe with the oil. When the skillet is hot, place the fillets, which have been salted and coated with pepper, in it and cook for about 2-3 minutes on both sides, until the fillet is still rare in the middle. Do not overcook!
Remove the fillet to a plate and let it cool down (it will continue to cook as it cools). Then using a sharp knife cut the tuna into chunks or slice thinly.
Place Tina in a mixing bowl
Add the rest of the ingredients, gently fold in and taste for seasoning. If you want to add more mayo, dill, or wasabi/horseradish, now id the time.
Sprinkle with the toasted sesame seeds, and serve on the romaine leaves.[TOP]

Recipe Videos
We are expanding the number of Recipe Videos on our Web Site and have divided them into three subcategories: Wild Salmon Videos, Hawaiian Seafood Videos and Shrimp & Scallop Videos. Just click on the image or title to go to the video! This venture has proved more difficult than we anticipated. There are literally hundreds of videos on these subjects to choose from. Unfortunately, 90% of them either recommend incinerating the seafood or are simply unappetizing. We have a weekly "video review get together" to take a look at interesting recipes and preparation techniques. Now that summer has finally arrived in Ferndale, we are configuring our "set" to produce some shorts videos covering "cooking tips n tricks" and some of our favorite recipes.[TOP]

Coupon Codes for July
Save 20% on Tom Douglas Sauces & Marinades - Use Coupon Code TOM20
Save an additional 10% on King Crab Snap n Eat Leges & Claws - Use Coupon Code SNAP10
Save an additional 10% on Hawaiian Ono (Wahoo) - Use Coupon Code ONO10
[TOP]

Partner Offers
Wine & Beverage - My Wines Direct is featuring 6 Bottles for $79 with Free Shipping! Ironwood Market is also offering Free Shipping on orders over $79!
Gourmet Meats & Cheese - Hickory Farms Summer Sale Save 10% Off entire purchase!
Kitchenware - The Sur La Table Summer Sale is on now! Chefs.com also has a Summer Sale with up to 75% off and half off shipping!
Coffees & Teas - Adiago Teas is offering free shipping on orders over $50, Boca Java Coffee has a special with 4 bags of coffee including Kona Coffee for $26.95, Illy Coffee od Italy is offering 2 cans of coffee, two mugs and a measuring spoon for $26
Cookbooks - We have updated our selection of 18 cookbooks that represent the best in Hawaiian, Pacific Rim, and Northwest - Alaskan seafood preparation. These volumes are great companions to Wild Ocean Seafoods Alaskan and Hawaiian fish.
Enjoy these recipes with your family and friends!
[TOP]

July 2008 Seafood Update

In This Issue:
[Alaska Seafood] [Hawaiian Seafood] [Shellfish] [Tom Douglas Marinade Sale]

Alaska Seafood
This has certainly been an interesting salmon season! King & Sockeye Salmon are coming in late everywhere in Alaska this year.

Sockeye Salmon have caught up to their normal levels after a couple week delay.

King Salmon are still running behind their 5 year average and supplies are very short.

Pacific Halibut is in good supply and we have them in Steaks & Boneless Fillets.

Dungeness Crab Sections (Clusters) are available again, but we will not have Whole Cooked Crab in until late August. It is simply too expensive to ship whole crab from Alaska.

Alaska King Crab - Supplies are good thru September. We expect that we will have a product gap sometime in October befor supplies improve. Save 10% on Alaska King Crab Snap n Eat Legs and Claws thru July 31st! use Coupon Code SNAP10 [TOP]

Shellfish
Wild Gulf Shrimp - High fuel prices have left the Deep Water Shrimp fleet tied up for much of the summer. As a result, we are running very low on U15 & 16/20 Count Wild Shrimp. We expect to be out by the end of July and do not expect significant shipments until mid September. We have about 50-60lbs of Wild Gulf Shrimp left in inventory. U15 shrimp are only available by the 1lb portion. 16/20 Count are available by the portion or in our standard 5lb & 10lb sizes.

Giant Sea Scallops - Supplies are looking pretty stable for our U10 & 10/20 Count Wild Giant Sea Scallops. These are perfect for summer time BBQs!

Razor Clam Meat - This season is very short. We will probably be out by September. [TOP]

Hawaiian Seafood
The Hawaiian Bottom Fishery is closed until October but the

Open Ocean Fisheries are in full swing.

Opakapaka (Pink Snapper) - Last year, in spite of our best efforts, we ran out of Opakapaka in August and did not have supplies until the 3rd week in October. We really don't know how long our supplies will last, but expect shortages over the next couple months.

Opah (Moonfish)- There is very high demand for Opah right now and supplies are tight. While we won't go out of stock for long periods, there may be a weeks delay in getting your Opah in the next few weeks.

Shibi (Yellowfin Tuna) - We have introduced Shibi Poke in 1lb Bags in our Seafood by the Portion Section. Shibi Poke is pre-cubed for skewers or Poke. Yellowfin is in good supply and the quality is fantastic! We have Shibi in 4/6oz Steaks & Loin Portions.

Shutome (Swordfish) - Shutome cubes are also available in 1lb bags in our Seafood by the Portion Section. We have Shutome in 6/9oz Steaks & Loin Portions.

Hebi (Spearfish) - Coming soon! June thru October is the best time for Hebi. Hebi has amber-colored flesh that is somewhat softer than that of nairagi or kajiki (Marlins). Its flavor is mild (although more pronounced than ahi).

Ono (Wahoo) - We have good supplies of Ono in stock after playing "catch up" thru most of the spring. Available in 4/6oz or 7.9oz portions. Save 10% on Ono thru July 31st!

Use Coupon Code ONO10 [TOP]

Tom Douglas Marinades & Teriyaki Sauces on Sale!
Save 20% Use Coupon Code TOM20
[TOP]

Joanne's Cold Spaghetti & Vegi Salad

Happy 4th of July!
We extend our best wishes to you and your family on this special day!

Joanne's Cold Spaghetti & Vegi Salad

Recipe of the Week - July 4th 2008

This pasta salad is very nutritious and can be used as a side dish with any kind of meat, poultry, seafood or as a main course with fresh Italian bread or garlic toast. My whole family including the grandchildren love this salad; it is one way to get them to eat there vegetables.

1 lb thin spaghetti broken in 4" pieces (Ronzoni or Barilla Recommended)
1 16 oz. Zesty Italian salad dressing
4 Tablespoons of either McCormick’s Salad Supreme or Johnny’s Salad Elegance
Fresh vegetables sliced into bite size pieces
This is where you can get creative and add an assortment of fresh vegetables, for example;
fresh tomato, cucumber, zucchini, red onion, green pepper, carrot, celery, radishes and mushrooms.
1 small can of drained sliced black olives
For variation sometimes I use sliced Italian salami or pepperoni that has been quartered.

Cook the spaghetti that has been broken in 4" pieces according to package directions. Drain and rinse pasta with cold water. Place spaghetti in a very large bowl
(I prefer a bowl with a lid).

Add your fresh vegetables, salad dressing, and the salad seasoning spice. You can add more to your taste of the salad seasoning. Toss to coat, cover and refrigerate for at least 2 hours, better if overnight. Toss before serving.

Yields 6-12 servings.