MARUKAN KALE PESTO PASTA 3/4 Box Penne Pasta 3 Cups Kale Leaves 1.5 Cups Basil Leaves 3 Garlic cloves, minced ½ Cup Pine Nuts 2 ½ Tbsp Marukan® Genuine Brewed Rice Vinegar ¾ Cup Olive Oil 4 Cherry Tomatoes, cut in half To Taste: Salt To Taste: Parmesan Instructions for sauce: • Add kale, basil, garlic, pine nuts and rice vinegar to a food processor. Pulse a few times to roughly chop all of the ingredients. Leaving the food processor on, drizzle the olive oil slowly through the top, until it’s completely incorporated. Add salt to taste. Set aside and refrigerate until use (Note: Pesto can be made up to 4 days in advance) For pasta: • Boil pasta according to instructions on box. Add desired amount of sauce and garnish with cherry tomatoes. Enjoy with or without parmesan cheese!
MARUKAN CHICKEN ARUGULA SALAD
2 Skinless, boneless chicken breasts 1 Tbsp Olive Oil 1 Garlic Clove, minced 1 Tbsp Marukan® Genuine Brewed Rice Vinegar To Taste: Salt and Pepper
pan to medium heat and sauté until tender and cooked through (about 6 minutes per side). Then remove from pan, let cool and slice into bite sized pieces. For dressing: • In a small bowl or mason jar combine the Marukan Genuine Brewed Rice Vinegar, olive oil, mustard powder, and salt and pepper. Then whisk it all together.
ARUGULA SALAD 2 Cups Arugula
1 Cup Cherry Tomatoes, halved ½ Red Onion Red Onion, sliced ¼ Cup Pomegranate Seeds 1 Cup Cucumber, sliced 1 Cup Green Bell Pepper, sliced thin For Garnish: Basil ½ Cup Marukan® Genuine Brewed Rice Vinegar ¾ Cup Olive Oil ½ tsp Mustard Powder 1 tsp Sugar Instructions for chicken: • Slice chicken breasts in half to make them thinner. Then in a medium bowl or resealable bag combine the chicken, olive oil, garlic, rice vinegar, salt pepper and store in refrigerator for at least 30 minutes. Heat a large
For salad: • Combine the arugula, cherry tomatoes, red onion,
pomegranate seeds, cucumber and green bell pepper into a large bowl. Top with chicken, drizzle with dressing, toss and garnish with basil. Enjoy!
Additional “Marulicious” recipes available on ricevinegar.com
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