Watkins
Recipes

• 12 oz/170 g penne pasta
• 1/4 cup/60 mL Watkins Garlic & Parsley Grapeseed Oil
• 1/4 cup/60 mL water
• 3 tbsp/45 mL Watkins Tomato & Basil Snack & Dip Seasoning
• 1/2 tsp/2.5 mL Watkins Onion & Garlic Pepper
• 1 cup/250 mL cherry tomatoes, halved
• 1 medium green bell pepper, chopped
• 1 medium yellow or red bell pepper, chopped
• 1/4 cup/60 mL green onions, chopped
• 1/4 cup/60 mL sliced black olives
• 4 oz/113 g mozzarella cheese, cubed (or fresh)
• 1/4 cup/60 mL Parmesan cheese
• Watkins Sea Salt & Watkins Black Pepper to taste (optional)

Cook pasta according to package until al dente. Rinse with cold water and drain. Mix oil, water, Snack & Dip Seasoning and Onion & Garlic Pepper together in a small bowl. Set aside. Combine vegetables with pasta and dressing and mix thoroughly. Add cheeses, adjust salt and pepper if desired and chill for at least three hours to allow flavours to develop.

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Root Beer Barbecue Sauce

• 2/3 cup/160 ml Watkins Original, Honey, or Mesquite Barbecue Sauce Concentrate
• 1-1/3 cup/320 ml ketchup
• 2 tsp/10 mL Watkins Root Beer Extract
• 1/2 tsp/2.5 mL Watkins Ginger
• 1/4 tsp/1.2 mL Watkins Allspice

Combine all ingredients; set aside half an hour to let flavours develop. Serve with barbecued ribs or grilled chicken or pork, brushing on during the last 10 minutes and saving the rest for use as a dipping sauce.

Makes just over 2 cups/500 mL of sauce.
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Asparagus with Garlic Mayonnaise
Garlic mayonnaise, or aïoli, is a staple condiment in Provence;
in fact, throughout France mayonnaise is the
only acceptable dip for an order of frites (French fries)!
Our ridiculously-simple garlic mayonnaise is sublime on asparagus, and once you try
it we're sure you'll want to try it in other combinations.

• 3/4 cup/375 mL mayonnaise
• 2 tsp/10 mL Watkins Garlic Liquid Spice
• 1 tbsp/15 mL capers, drained and chopped (optional)
  
• 2 bunches of asparagus, trimmed

Mix all ingredients together, refrigerate or use right away.

Cook or steam asparagus over boiling water until bright green and tender (6-8 minutes). Cool immediately in ice water, drain and refrigerate or serve at room temperature. Makes just over 3/4 cup/180 mL

Tip:

• Serve garlic mayonnaise with grilled vegetables like zucchini, eggplant, onions or red pepper, or with grilled bread.
• Serve with ground Watkins Sea Salt.
• Use the mayonnaise on broiled or grilled fish.

Variations:
Chipotle Mayonnaise - Substitute Watkins Chipotle Liquid Spice for Garlic. Eliminate capers and season to taste with Watkins Cilantro. For added heat, you can mix in some Watkins Salsa Seasoning Blend. Use this mayonnaise on chicken, burgers or grilled vegetables.


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Artichoke-Olive Salsa

• 1 can (14.5 oz/411 g) diced tomatoes
• 1 can (13.75 oz/390 g) water-packed artichoke hearts, drained and coarsely chopped
• 1 cup/250 ml kalamata olives, pitted and chopped
• 1 tsp/5 ml Watkins Garlic Liquid Spice (or minced fresh garlic), to taste
• 1-1/2 tsp/7.5 ml Watkins Salsa Seasoning Blend
• Juice of 1 lime.

Mix all ingredients and let stand for 30 minutes for flavours to develop. Makes about 2-1/2 cups/625 mL of salsa.

Serve with homemade pita chips, tortilla chips or crostini.

Tip:

• Top broiled fish like tilapia, cod or salmon with salsa.
• When tomatoes are in season, use fresh instead of canned.

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