While we are not in the farm markets, you can find us in the salad dressing sections of any of the AJ’s Fine Foods Stores. We thank all of our customers near and far for the continued support. Cheers from Little Rosie’s for a happy holiday season!
It’s not too late to add this naughty version of brussels sprouts with BACON and our spicy dressing to your menu. The holidays are just about here so – why not? We are not participating in any Farmers’ Markets but you can find us in the Salad Dressing sections of all the AJ’s Fine Foods in Arizona including Tucson.
– 2 cups of brussels sprouts, halved
– 4 slices of bacon
– 1 small white onion, diced
– 3 tablespoons Little Rosie’s Spicy Dressing
1. Bring a large pot of salted water to a boil. Add the brussels sprouts and cook until bright green, 2 minutes. Drain well and pat dry.
2. Meanwhile, cook bacon in a large heavy skillet over medium heat, stirring, until brown but not crisp, 3 to 6 minutes. Remove with a slotted spoon to drain on a paper towel. Pour out all bacon fat from the pan.
2. In the same pan, heat the 3 tablespoons of the Little Rosie’s Spicy Dressing until bubbling slightly. Add onions and cook through but do not brown. Add the brussels sprouts and cook over high heat for about 1-3 minutes until the brussels sprouts are browned and tender. Transfer to a serving bowl or plate. Top with crumbled bacon and serve warm.
This colorful, healthy and satisfying salad is great as a meal or a side dish. I basically decide to use whatever was left in my fridge to make a meal. I like using our spicy dressing to satisfy a craving for more flavor. Make this in advance – good for up to 3 days in refrigerator. **We are not in any farm markets currently but you can find us in any of the AJ’s Fine Foods Stores in Arizona and on-line.
1 cup quinoa
2 cups water
1/4 teaspoon salt
1 cup chopped red cabbage
1 cup shelled and cooked edamame
1 red bell pepper, chopped
1/2 cup shredded carrot
1 cup diced cucumber
*garnish with chopped green onion
1. Add water, quinoa, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork.
2. Place the quinoa in a large bowl and add the cabbage, edamame, red pepper, carrots, and cucumber. Add dressing to taste and Enjoy!
I will repeat this simple salad over and over again since it works. I like to make things simple so I keep recipes like this one in my back pocket. Our signature salad can be eaten as a meal or the perfect compliment to your favorite meal as in this picture. We will not be returning to the Farm Markets this season but you will be able to find us in any of the Aj’s Fine Foods Store Locations including Tucson.
-2 cups mixed greens
-2 tablespoons crumbled feta cheese * I prefer Bulgarian feta if available
-1/4 cup of thinly sliced red onion
-Little Rosie’s Filipino or Spicy Filipino Dressing to taste
I hand carried fresh corn, mini red onions, tomatoes and jalapeños back to Arizona from my trip to Michigan to visit my family. I prefer to eat more of what’s in season when I can. I love this flavor combination with a sprinkle of Bulgarian feta cheese to add a bit of saltiness. Try this with either of our dressings and a bit of lemon – so flavorful. The temperatures are still scorching so we’re not doing any farm markets but you can find us on-line or at any of the AJ’s Fine Foods stores in Arizona.
Pancit means noodles in the Filipino language. It was introduced into Filipino cuisines by the Chinese. Pancit are standard fare in most restaurants in the Philippines and are served in a variety of ways. I like this as a side course with only vegetables but if you want to make it more of a meal, you can add chicken, shrimp or pork.***We have plenty of recipes in the this site – just type what you’re looking for such as ‘salad’ or ‘steak’ and anything related will pop up. Enjoy!
-1 package of rice noodles. *Maifun Rice Sticks made by Dynasty can be found in the Asian section of most main stream grocery stores.
-2 tablespoons of vegetable oil for cooking
-1/2 small onion, chopped
-1/4 cup carrot sliced thinly. * I like to buy the carrots already shredded
-2 garlic cloves sliced thinly
-1 cup of chicken broth
-1/4 cup soy sauce
-2-4 green onion sliced for garnish
-1 lemon for garnish
- Place noodles in bowl and cover with warm water and set aside.The direction call for 10 minutes but for the way we’re preparing this, the noodles will stay in the water only for the time of the next steps.
- Heat oil in cooking pan on medium heat
- Sautee onions until soft, add carrots and garlic.* garlic is added last since it cooks so quickly.
- When garlic begins to brown, add chicken broth and soy sauce. Bring to a boil on medium heat.
- Add noodles to medium/low heat and toss noodles in mixture. *As you toss the noodles the mixture will absorb into the noodles. When all of mixture is absorbed, remove from heat. * If noodles seem too dry, just add more broth as needed.
- Garnish with green onion, lemon and serve!
When I hear ‘blue cheese’ my mouth waters…..This combo with either our Filipino or Spicy Filipino dressings hits all corners of your mouth. If you have any creative salad ideas you want to share, don’t be shy and send me you recipe to firstname.lastname@example.org. I’d love to share your ideas!
Far too often, we eat while doing other tasks. Whether its checking emails while eating lunch or snacking on a protein bar while driving around the valley. Lately, we’ve been working on changing that behavior and dedicating time to tuning out work and taking a few hours to enjoy one of the area restaurants. Last Friday, we went to The Italian Restaurant at the Town & Country Plaza in Phoenix/Biltmore area. We shared a simple green salad, spiced olives and vegetarian lasagna at The Italian Restaurant in Phoenix in the Town & Country Plaza. The setting is extremely cozy and pleasantly casual. What we loved about our meal was that the ingredients were simple yet delicious. So delicious we did a repeat on Saturday of the exact same thing.
My obsession with Kale continues with this simple combination that’s refreshing and savory at the same time. This flavor combination goes well with either of our dressings. Pink grapefruit, pear, dried cranberry, smoked almond, white cheddar, shredded purple cabbage and shredded kale. Be sure to massage the dressing into the kale to soften the texture. Because Kale doesn’t wilt like other greens, you can even dress your salad as much as 24 hours ahead of time – make it delicious!