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•2
carrots, peeled
and sliced
•3/4
lbs. broccoli,
cut into florets
•3/4
lb. cauliflower,
cut into florets
•1
jar Hogue Farms
Sunnysides,
drained and
cut
•1
jar Hogue Farms
Spicy Beans,
drained and
cut in half
(reserve garlic
button)
•1
jar Hogue Farms
Pickled Asparagus
Spears, drained
and cut
in half
•1
jar sundried
tomatoes in
oil
•1
12oz. jar marinated
artichoke hearts
•1/8
c. balsamic
vinegar
•1/4
c. virgin olive
oil
•3/4
c. orange juice
•salt,
pepper and garlic
powder to taste
•salad
seasoning to
taste
•1/3
c.freshly grated
parmesan cheese
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Add
garlic button
from Spicy
Beans to a
pot of water,
and bring
to a boil.
Add carrots,
cover, and
cook for about
4 minutes.
Meanwhile,
place broccoli
and cauliflower
in a colander.
Remove carrots
from heat
and drain
into the colander
over the other
cut vegetables.
In
a large bowl,
empty vegetables
from colander
and add remaining
vegetables.
Add entire
contents of
the jar of
marinated
artichokes,
including
the marinade.
Combine vinegar,
olive oil,
orange juice
and seasonings
and pour over
vegetable
mixture. Toss
with cheese.
As a variation,
toss with
12 oz. cooked
pasta and
oil reserved
from a jar
of Sunnysides.
Serve with
Hogue Semillon-Chardonnay
or Chardonnay.
Recipe from:
Hogue Farms
P.O. Box 31
Prosser, WA
99350
509-786-4457
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