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Anderson’s Vegetable Gazpacho – Serves 6

Written by Andersons. Posted in Recipes

  • (2) English Cucumbers (Small Dice)
  • 1/2 Vidalia Onion (Small Dice)
  • 1 Red Pepper (Small Dice)
  • 2 Cloves Garlic (Smashed)
  • 4 Pints Cherry Tomato (Halved)
  • 1/2 Bunch Curly Parsley (Fine Chop)
  • 2 Tsp. Kosher Salt
  • 1 Tsp. Black Pepper
  • 1 Tsp. Horseradish
  • 1 Tablespoon Olive Oil
  • 3 Tablespoons Balsamic Vinegar
  • 1 Tablespoon Worchestershire
  • 46 Oz. Tomato Juice

Dice all vegetables and place in a large lock tight container.  Add: Salt, pepper, garlic, horseradish, olive oil, & Balsamic vinegar (mix thoroughly.)  Allow to marinate for 20 to 30 minutes.  Add tomato juice & Worcestershire.  Chill for 24 hours and serve.

Recipe: Grilled Wasabi Salmon

Written by Andersons. Posted in Recipes

Pair with a nice Oregon Pinot Noir like Castle Rock or Jovino.

Ingredients:

Large salmon fillet(s)

2 tablespoon honey

1 teaspoon wasabi paste

½ tablespoon apple cider vinegar

Directions:

Whisk the honey, wasabi, and vinegar together in a small bowl. Grill

the salmon and just before it is done top with the wasabi mixture.

 

Recipe from Chef Grant Nagel, Anderson’s Market