STEAMED CARIBBEAN MANGO SALMON

A delicious, easily made entree for the whole family or for an evening of entertaining.
Serve with long grain rice and sliced green beans - topped with toasted slivered almonds.
Serves 4

• 1 jar Pemberton's Caribbean Mango Salsa
• 1 - 2 pounds Salmon fillet
• 3 tablespoons water

In a non-stick skillet, combine 1 jar of Pemberton's Mango Salsa and water, stirring until sauce is blended. Place the salmon (skin-up) over the mango sauce, simmer over medium heat for 15 - 20 minutes, covered, until salmon is done. Divide the salmon, remove skin, and place onto serving plates, spoon the mango sauce on top of the salmon. Enjoy!

TUSCAN OLIVE QUESADILLA'S

This wonderful hors d'oeuvre is a light holiday treat for entertaining. It is a delicious blend of authentic Italian flavors. Serves 4

• 4 tablespoons Pemberton's Tuscan Olive Pesto
• 3 slices Gruyere Cheese
• 2 small flour tortillas
• 2 teaspoons olive oil

Spread 4 tablespoons of Pemberton's Tuscan Olive Pesto on a flat flour tortilla; lay thin slices of Gruyere cheese on top of the pesto. Place the second flour tortilla on top of the mixture to make a quesadilla.
Heat 1 teaspoon olive oil in a skillet over medium heat, add the quesadilla to the olive oil, heat until the tortilla is lightly browned add remaining olive oil and heat other side of quesadilla until lightly browned. Cut into 6 triangle pieces (best sliced with a pizza cutter). Serve immediately.