Bottarga and Sardine Linguine

<p>A delicious Mediterranean feast! The symphony of seafood flavor pairs so well with those of the garden; the olives, the tomatoes, garlic and fresh cut parsley. So easy to prepare, it's ready in under 15 minutes, and will make everyone you serve think you are a master chef. Perfect as a small appetizer, or with bigger portions a meal in itself.</p><p>1 LB Linguine</p><p>1 Shallot</p><p>2 Cans Spanish Sardines</p><p>4 or 5 Roma Tomatoes 4 or 5 Cloves Garlic</p><p>1 Bunch Flat Leaf Italian Parsley</p><p>2/3 C Kalamata Olives</p><p>1/2 Bottle Pinot Grigio Wine</p><p>2 TBSP Red Pepper Flakes</p><p>1 TSP Coarse Ground Black Pepper</p><p>3 TBSP Bottarga Borealis, ground</p><p>Olive oil</p><p>&nbsp;</p>    

Deviled Eggs With Seaweed Pearls (Vegan Caviar)

A surprisingly delicious version of deviled eggs; topped with the Seaweed Pears made these eggs spectacular, and that is not an overstatement. Both the deviled egg mixture and the pearls paired beautifully. Seaweed Pearls are made from ocean kelp and are virtually calorie free. The entire jar has only 310 calories. High in iron, vitamins C & B-12 as well as anti-oxidants, this is a topping you can't go wrong with. 12 Large Hardboiled Eggs 3/4 C Duke's Mayonnaise 1/2 C Minced Flat Leaf Parsley 1/3 C Grated Bottarga 1 TSP Spanish Smoked Paprika 1 TSP Celery Seed 1 TSP Ground Mustard Powder 1/2 TSP Salt 1/2 TSP Black Pepper
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