Bolthouse Farms Maio Recipes
Recipe created by Amanda Gold
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Prep time
15 min
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Servings
4

Ingredients

  • 1 cup cherry tomatoes, halved or quartered
  • 1/2 English cucumber, cut into medium dice
  • 1/2 cup thinly sliced red onions
  • 1 tbsp lemon juice
  • 3 tbsp extra-virgin olive oil
  • 1 tsp dried oregano
  • Kosher salt and ground black pepper, to taste
  • 1/3 cup crumbled feta cheese
  • 4 lavash wraps, lightly toasted
  • 6 tbsp Bolthouse Farms Original MAIO
  • 2 tbsp chopped fresh dill
  • 8 romaine lettuce leaves
  • 1/2 cup shredded cooked chicken

Preparation

  1. Start by making the Greek salad filling. In a mixing bowl, stir the tomatoes, cucumbers and red onions together. Add the lemon juice, olive oil and oregano and mix well. Season to taste with salt and pepper, and gently fold in the feta cheese. Set aside.
  2. Lay one lavash wrap on a flat surface with the short end facing toward you. Spread with 1½ tablespoons MAIO and sprinkle with ¼ of the chopped dill.
  3. Lay two lettuce leaves on the bottom half of the wrap, and top with ¼ of the Greek salad and ¼ of the chicken.
  4. Roll tightly from the bottom up. Repeat with remaining ingredients and serve immediately.
Recipe created by Sarah Koszyk
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Prep time
7 min
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Servings
4

Ingredients

  • Olive oil spray
  • ¾ cup Japanese panko breadcrumbs
  • ¾ cup Parmesan cheese shredded
  • 4 tbsp Bolthouse Farms Garlic MAIO
  • 3 green onions, finely chopped
  • 3 tbsp fresh flat-leaf parsley, finely chopped
  • 1 tsp Worcestershire sauce
  • 1 tsp Sriracha
  • 2 tbsp freshly squeezed lemon juice
  • 4 white fish fillets (about 4 ounces each)
  • Salt & Pepper to taste
  • Lemon wedges (optional)

Preparation

  1. Preheat oven to 425° Bake. Spray a glass cooking sheet with olive oil spray.
  2. In a medium bowl, mix the panko, parmesan, MAIO garlic flavor, green onions, 2 tablespoons of the parsley, Worcestershire sauce, sriracha, lemon juice, and salt and pepper.
  3. Pat the fish fillets with a paper towel. Spread 1 heaping tablespoon of the mix on both sides of the fish. Place the fish in the oven and bake for 10 minutes.
  4. Remove. Place under a broiler for 3 more minutes to brown the top of the panko mixture. Remove from the oven.
  5. Garnish with the extra parsley and serve with lemon wedges.
Recipe created by Amanda Gold
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Prep time
15 min
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Servings
6-8

Ingredients

  • 6 ounces softened cream cheese
  • 5 tbsp Bolthouse Farms Chipotle MAIO
  • 4 ounce jar diced pimientos, with juice
  • ½ tsp Worcestershire sauce
  • 2 scallions, white and light green parts only, minced
  • 2 cups shredded sharp cheddar cheese
  • Kosher salt and ground black pepper, to taste

Preparation

  1. Place all ingredients into a mixing bowl and stir well to fully combine.
  2. Serve immediately or refrigerate up to 3-4 days until ready to serve.
  3. For a nicer presentation, garnish with thinly sliced dark green portion of the scallions.

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