
| Wrap it Up Want a light, healthy lunch? Try this out! Tortilla wraps Claymont's Hummus Claymont's Salad Blend Chicken or Tempeh Strips Claymont's House Vinaigrette Take your wrap and spread some hummus first. Add your salad greens and then your chicken or tempeh. Drizzle our House Dressing on top and add whatever else your heart desires. Wrap it Up and enjoy all of those wonderful flavors! |
| Rosemary - Garlic Potatoes 16 baby red potatoes 2-3 ozs. House Vinaigrette 1 clove of garlic 1 Tbsp fresh rosemary Pinch of black pepper 1/4 tsp salt Blanch potatoes in 1 quart of boiling water for 3 minutes. Drain. Run under cold water for a few seconds & let dry. Heat the marinade on medium heat. Add potatoes and salt and cook uncovered for 25 minutes, stirring occasionally. Turn heat to medium-high and add rosemary, garlic, and pepper. Cook 3 minutes stirring frequently. Serves 4. |
| Shrimp Sautee 1 1/2 pounds large shrimp, shelled & deveined 1 clove garlic, peeled and thinly sliced 1 1/2 tsps finely chopped rosemary 1 1/2 tsps fresh thyme leaves 5 tsps House Vinaigrette 2 tsps fresh lemon juice 4 1/2 tsps unsalted butter In medium bowl toss shrimp, garlic, vinaigrette and herbs. Melt butter in skillet. Add ingredients in bowl. Turn frequently until shrimp is opaque and cooked throughout. Sprinkle with lemon juice. |
| Black Beans with Oregano 1 15-oz can of black beans 5 tbsps House Vinaigrette 1 tbsp diced Oregano 1-2 cloves of garlic, chopped salt to taste Add beans and pinch of salt to medium saucepan and place on medium heat. Heat Vinaigrette in a small skillet on medium heat. Add oregano and garlic. Saute until garlic is golden. Add mixture to beans. Garnish with parsley & onion. |