HANLEY'S STRAWBERRY VINAIGRETTE
May is National Strawberry Month and we love Louisiana Strawberries! The Hanley's created this dressing the same year that the company started, it actually came from a readers voting on a blog post when Richard Hanley had a flat of strawberries from working at the farmer’s market.
Hanley's always uses fresh, real ingredients. They even use locally sourced cane syrup to sweeten their vinaigrette. Try it on a spinach salad, fruit salad, or over cream cheese.
Baton Rouge, Louisiana
Simple Strawberry Salad
Fresh strawberries, sliced
Blue cheese (or feta)
Hanley’s Strawberry Vinaigrette
Wash, clean, and slice fresh strawberries.
On a plate, place a handful of spinach.
Fan strawberries with tips facing out, top with almonds, and blue cheese.
Drizzle Hanley’s Strawberry Vinaigrette over the top.
Prep time: 5-10 mins
Serves: ~ 2 people (or 1 really hungry)
Pro Tip: Add fresh mandarin oranges or avocados
New Orleans Roast Southern Pecan
In 2008, New Orleans Roast began roasting coffee in the city's historic Faubourg Marigny district, just steps from the French Quarter.
Strolling down the banks of the Mississippi River past our Roasting Facility, one cannot miss the distinctive aroma of their beans, freshly roasting , one small batch at a time - it's this meticulous process that makes New Orleans roasts so special and flavorful.They select only the finest beans, sourcing 15 origin coffees - from Sumatra to Ethiopia, from Honduras to Brazil and beyond - allowing them to perfectly craft coffee blends that are as flavorful as the city of New Orleans. Led by Roast-master Felton Jones, From hints of French chicory, the buttery taste of our Southern Pecan coffee, or a deliciously balanced Dark Roast, their 100% Arabica coffees bring the uniqueness of New Orleans to your cup.
Buddy's "Down Da Bayou" Gumbo-Laya
Buddy's "Down Da Bayou" Gumbo-Laya is quite simply Love in a Bowl! Buddy has combined all the flavor and goodness of his Gumbo into a bowl of Jambalaya. A 30 minute meal that is Gluten Free.
Mam Papaul's Beignets
Beignets (pronounced Benyays) are traditionally served for breakfast or as a dessert and are best eaten when fresh and warm served with powdered sugar on top and a cup of café-au-lait. Mam Papaul’s is the original “New Orleans Style“ brand of dinner entrees. Starting 1972 with what began as a “Cajun Care Package” Mam Papaul’s became the first brand of New Orleans Style foods to be produced into convenience mixes.
New Orleans, Louisiana
Konriko Greek Seasoning
Just the right touch of Greek to lamb, pork, chicken, or any meat! MSG FREE Add to any type of meat, soups, stews, or casseroles. No other seasoning is needed. Taste why the Ancient Greeks celebrated so often!
Certified Gluten Free, Non-GMO Project Verified, Star K Kosher.
Made by The Conrad Rice Mill, the oldest rice mill in America. In 1981, the Mill was placed on the National Register of Historic Places.
Cajun Power Spaghetti Sauce
This is the very same recipe as Chef Caro has made for years in his personal kitchen. It would cook all day and often times more than a test was taken out of the pot; almost impossible to wait until it's done. It's a carefully crafted, perfectly seasoned spaghetti and pasta sauce with fresh ingredients like real onions never frozen, premium diced bell peppers and loaded with the best quality Romano cheese available. Seasoned to perfection with no need to "doctor up," it's for traditional spaghetti, pasta casseroles, veggie and meat lasagna, and even makes a great pizza sauce.
Cajun Power Lasagna
1lb. ground turkey
16oz Cottage Cheese
1pint of ricotta cheese
1/4c of Parmesan cheese
1 32oz Jar of Cajun Power Spaghetti sauce
1 package of lasagna noodles (D'Agostino Pasta made in Baton Rouge)
16oz of shredded mozzarella cheese
Preheat oven to 350 degrees F (175 degrees C).
In a skillet, cook and stir ground turkey until browned. Stir in Cajun Power pasta sauce, and heat through.
In a medium size bowl, combine cottage cheese, ricotta cheese, grated Parmesan cheese, and eggs.
Spread a thin layer of the meat sauce in the bottom of a 13x9 inch pan. Layer with uncooked lasagna noodles, cheese mixture, mozzarella cheese, and meat sauce. Continue layering until all ingredients are used, reserving 1 cup mozzarella. Cover pan with aluminum foil.
Bake in preheated oven for 45 minutes. Uncover, and top with the remaining half cup of mozzarella cheese. Bake for an additional 15 minutes. Remove from oven, and let stand 10 to 15 minutes before serving
** Yes the noodles are uncooked in the recipe. No, you do not have to buy "no-cook" noodles. The lasagna noodles will cook from the pasta sauce and cheese mixture.**