Friday, August 12, 2016

Customer Recipe: Sam Burgess

Sam visited our Smithville store in May and has this to say:

     I wanted to let you know I loved the coconut white balsamic that I bought, and featured it in a recipe that I published thru Edible Rhody Magazine (or at least their website) here's the link:



He said the magazine only wanted Rhode Island businesses mentioned so they couldn't mention us. :( But oh well.


Thanks for the recipe Sam! Hope you come back and visit soon!

Strawberry Salad with White Balsamic Vinegar & Fresh Thyme

BY SAM BURGESS | JUNE 25, 2016
If you’re using fresh local strawberries in season, you probably won’t need the added honey. The lime juice and balsamic vinegar bring out the natural sweetness of the berries, so you may want to taste as you go. This recipe is delicious on its own but even better when served with fresh whipped cream and coconut shortbread cookies!

INGREDIENTS

  • 1 pint (3½ cups) fresh local strawberries, rinsed and dried
  • 1 pint (1½ cups) fresh blackberries, rinsed and dried
  • 2 ataulfo (champagne or yellow) mangos, peeled, pitted and sliced into (2- to 3-inch) thinly sliced lengths*
  • finely grated zest and juice of ½ lime
  • 2 tablespoons white coconut balsamic vinegar (or substitute white balsamic vinegar)
  • 1 teaspoon fresh thyme leaves
  • honey to taste (optional)

PREPARATION

Remove the tops of the strawberries using a melon baller or paring knife and, depending on the size, cut in halves or quarters, to match the approximate size of the blackberries. Place in a medium bowl along with the blackberries and mango pieces.
Add lime zest and juice, balsamic vinegar and honey (optional). Gently toss to distribute fruit evenly and garnish with fresh thyme leaves. Serve at room temperature or chill and let marinate several hours. Enjoy! Serves 8 as a salad or dessert.
*Click here if you need tips on how to pit and slice the mangos.

Sam Burgess, Edible Rhody 2016 Summer Intern

Friday, August 5, 2016

Artichoke Stuffed Portobellos

My husband isn't very fond of artichokes. This is a shame. These stuffed mushrooms are not for him at all. Just for me. :)

Artichoke Stuffed Portobellos

6 large portobello caps
12 oz artichoke hearts in oil
1 shallot
1/2 cup cheese
1 tbsp minced garlic
1/8 cup green olives, pitted
Juice of 1/2 lemon
2 tbsp chopped parsley
1/2 cup breadcrumbs
1-2 tbsp Traditional Balsamic
     plus more for drizzling
1-3 tbsp Greek Seasoning Olive Oil, divided
     plus more for the pan
Pepper

Preheat the oven to 375°. Trim and destem your portobellos. Brush the insides of the caps with a balsamic and set aside.

Chop the artichoke, shallot and olives finely. Mix them together with the cheese, garlic, lemon juice, parsley and breadcrumbs. Fold in the olive oil 1 tbsp at a time until the filling has the consistency of a thick paste. Add pepper to taste, but I advise only a sprinkle.

Grease a pan with a drizzle of oil and arrange the mushroom caps. Spread the filling evenly between the caps.

Bake 15-20 minutes until cheese is melted and tops are just browning. Top with a drizzle of balsamic and serve warm.



Wednesday, July 20, 2016

Recipe Request: Marianne


     Marianne July 19, 2016 at 7:09 PM
     Hi, I need recipes for walnut cranberry balsamic vinegar 

     and also for honey ginger balsamic vinegar


Marianne,
I'm listing some of the recipes I already have up on the site using those balsamics, or, which will be good with those balsamics. If you need something more specific, please email me at trudy@olivengrape.com ! Hope this helps!



Walnut Balsamic

Black Walnut Green Beans

Beverly's Beet Salad

Black Walnut Pot Roast

Red Apple Waldorf Salad - I originally used the Red Apple Balsamic, but with walnuts in it, Walnut Balsamic should be a perfect compliment!



Cranberry Balsamic

Cranberry Chickpea Salad

Apple Cranberry Crumble

Cherry Mint Pork Chops (should be very nice with Cranberry instead!)

Cranberry Mayo

Asparagus with Cranberries and Lemongrass


Honey Ginger Balsamic
Honey Ginger Chicken

Honey Ginger Sweet Potatoes

Warm Shrimp Salad - I used the Zesty Lemon Balsamic originally, but using the Honey Ginger would be more Summery.

My best recipe for this balsamic isn't one I've put up! I call it Drunken Melons. Lots of fresh Honeydew Melon, lime zest, Honey Ginger Balsamic and rum combined to taste. Let it soak and chill for best results.


Any Balsamic

Balsamic Chicken Fake-Out - My favourite easy recipe, good for any balsamic.

Penne with Balsamic Butter Sauce - This should work nicely with almost anything. Just change up the add-ins to fit whatever balsamic you use!

Friday, July 15, 2016

New Hope's 5th Birthday!

This weekend our New Hope store is celebrating our 5th birthday! YAY for us! What does this mean for you? 


First, THERE WILL BE CAKE! Meyer Lemon Lavender to be precise. The recipe is below, and I've made it gluten-free, vegan, and nut-free so that everyone should be able to have some!

Second, There are going to be IN-STORE specials! There will be special deals and sales going on all weekend, so please stop by!

Sorry internet users, you have to be here for the sales. The next internet coupon should come out in a couple weeks. 





To make the allergen-free version I made for the store, use Gluten-Free flour in place of the all-purpose flour. I like a garbanzo/fava bean flour. And substitute a vegan tofu or soy based yogurt or sour cream. I like this better with the sour cream. It feels fluffier.

A version of the cake made for a friend's anniversary.
 For this, I made a simple confectioner's sugar frosting. 2 cups confectioners sugar whisked with about 3 tbsp of liquid. Milk and water are traditional, but I used lemonade to keep the theme.


Wednesday, June 29, 2016

Happy 4th!

Happy Independence Day! We're celebrating at home with a BBQ and here with a coupon!



There are also FIREWORKS on Friday! 
Starts at 9:30pm.

So our family BBQs are always fun and filled with the usual suspects. Burgers, chicken and hot dogs and loads and loads of fresh veggies. My grandfather loves corn, but his teeth don't care for it as much as he does. So, in the interest of good dental health, here is a corn recipe that is easy and flavorful while retaining all that is so so good about summer corn. (but gently!)

This works for any spice blend, but definitely recommend the Jerk Blend! It's fiery but not overwhelming. It would be great with the Prime Rub or Anglers too. (I love lime on corn)

Fire Roasted Jerk Corn

1/2 tbsp Jerk Seasoning Blend
2 tbsp Coratina or Casa Ligaro Olive Oil
4 ears Corn

Working one ear at a time, stand up your corn and use a very sharp knife to cut the kernels off the cob. They have fancy tools are extremely cool and work even better, but a knife will work just fine if that's what you have. Gather all the kernels into a bowl and sprinkle with the seasoning blend. Toss to coat. Drizzle with the olive oil and toss again.

Heat your grill to medium high. If you still have them, I like to use the corn husks to grill these. I just grab a silk-free section of the softer husk and use it like a little boat. If you don't have them, I make little boats out of foil. Don't crowd the kernels - I cook these in single serving packets, about one ear of corn worth each. 

Place the corn boats on the edges of the grill and let them cook for 10-15 minutes. If you don't have a grill handy, heat your oven to 400° and bake for about 12-14 minutes. Stir and serve. 


Have a great weekend! And for our friends to the North, Happy Canada Day! (July 1st)


Saturday, June 25, 2016

Our Smithville Store is One!

Our Smithville store is one year old! Come celebrate with us and get the summer season started off with a bang!

There will be Specials in store all week, bring in this coupon to get
15% off your entire purchase!
(Does not apply to already discounted items)


This is a Smithville ONLY coupon. Watch this space in the next few days for our 
Independence Day Coupon!

Thursday, June 16, 2016

Father's Day

Wanted to wish all the dads a Happy Father's Day!

And a coupon, because it's only right.