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Sauce Spotlight: Zesty Garden Herb Marinade

Sauce Spotlight: Zesty Garden Herb Marinade
Bright and savory with a hint of rosemary, Moore’s Zesty Garden Herb Marinade is a fresh and lighter take on your go-to marinade making it ideal for summertime. Plus, with its apple cider vinegar base, it offers health benefits, too. 
This product is not only ideal for marinating chicken, pork, fish and vegetables, but it also serves as a tasty salad dressing or ingredient for side dishes. From pickled shrimp to zesty sauces, there are countless ways to bring #MooreFlavor to your creations with Moore’s Zesty Garden Herb Marinade. Check out a few of our favorites below! 
1 1/2 lbs. Extra Large Shrimp, cooked, peeled, de-veined, tail on
1 1/2 cup sweet onions, julienned
3 Tbsp. pickling spice
1 lemon thinly sliced
3/4 cup Zesty Garden Herb Marinade
  1. Combine all ingredients in a plastic or glass container; mix well.
  2. Cover with plastic wrap, pressing the plastic to the surface of the shrimp. Weigh down with heavy canned food to submerge the shrimp and onions completely in the marinade.
  3. Allow to pickle in the refrigerator overnight.
  4. Serve chilled with onion and lemons as garnish.
Ingredients: Smoked-Zesty-Lime-Wings-Facebook.jpg
2 1/4 lbs. wings, split
3/4 cup Zesty Garden Herb marinade
1 Tbsp.  crushed red pepper
1 cup applewood smoking shavings
Salt and fresh ground pepper
Lime Zest
  1. Preheat oven to 400 degrees.
  2. Whisk together the marinade and red pepper flakes, cover the wings with the marinade and marinate at least 30 minutes but overnight is recommended. Drain the marinade and pat the wings dry with a paper towel, season with salt and pepper.
  3. To make a stove top smoker, fill the bottom of a large stock pot with dry applewood shavings, place a layer of foil over the shavings. Insert a colander or collapsible steamer basket, small enough to fit inside the pot, over the foil. Place the wings in a tight single layer in the colander or basket and cover with a lid. Turn the heat to medium-high. Once it begins to smoke, reduce heat slightly and smoke for 10-15 minutes until golden brown, flipping half way through smoking process.
  4. Transfer the smoked wings to a rimmed baking sheet and continue cooking until an internal temperature of 160 degrees is reached, approximately 15 minutes.
  5. Sprinkle wings with lime zest just before serving.
1 lb. ground lamb
2 tablespoons sweet onion, diced
1 whole egg
2 tablespoons heavy cream
3/4 teaspoon ground cumin
1/2 teaspoon cinnamon
1 cup panko Japanese bread crumbs
2 tablespoons olive oil
Chimichurri Sauce:
1/4 cup fresh mint, chopped
2 tablespoon parsley, chopped
2 tablespoons shallots, minced
1/4 cup Zesty Garden Herb marinade
  1. Combine all ingredients for meatballs in a mixing bowl and blend by hand until thoroughly mixed. Form into 1/2-inch balls. Set aside.
  2. Heat a large skillet over medium high heat, add the olive oil and allow it to heat briefly before adding the meatballs.
  3. Add half of the meatballs and shake pan to coat balls in oil. Continue cooking, about 4 minutes, occasionally shaking the pan to brown all sides. Transfer to a paper towel lined plate and repeat with second batch.
  4. Serve warm with Zesty Chimichurri: To make Zesty Chimichurri Sauce, whisk together all ingredients in a bowl until combined. 
For the chicken:
1 lb. boneless, skinless chicken breasts
Moore's Zesty Garden Herb Marinade
1 yellow onion, sliced
1/2 lb. mushrooms, sliced
2 tbsp. salted butter
1 tbsp. balsamic vinegar
4 oz. feta cheese, crumbled, plus more on top
3 tbsp. capers
6 Castelvetrano olives, pitted and chopped
Grits, cooked
Flat leaf parsley, chopped
For the pan sauce: 
2 tbsp. butter
1 tbsp. balsamic vinegar
1 tsp honey
1 tsp. flour + 1 tbsp water whisked together
1 tsp salt
For the Chicken:
  1. Place chicken breasts in a large zip lock bag with marinade, seal and refrigerate for at least 3 hours.
  2. Caramelize onions and mushrooms in butter over medium heat, stirring occasionally; stir in balsamic vinegar and toss.
  3. Combine onions and mushrooms with feta, olives and capers.
  4. Cut a slit in the thickest side of chicken breasts and stuff with onion mixture; wrap with twine and tie to secure.
  5. Grill or broil until done.
  6. Serve over grits. 
For the Pan Sauce:
  1. Combine everything in a pan over medium high heat and whisk until thickened.
  2. Pour over chicken and grits.
  3. Top with more Feta and parsley.