Saturday, March 21, 2015

Customer Recipe: Cherry Balsamic

Thanks to our Facebook friend Nickkii for this recipe! Looks fantastic!

NickKii: Put it in steak and Portobello mushrooms filled with mozzarella and cherry balsamic glaze


Wednesday, March 18, 2015

Thai Stir Fry (Pad See Ew)

I really wanted Chinese food...but I really didn't want to eat out either. So.... Here we are.

Lots of people think Thai food is always spicy, and that's simply not true. I adapted this recipe from an old Thai cookbook I found at a thrift store.

Thai Stir Fry (Pad See Ew)

4 tbsp Traditional Balsamic
4 tbsp Oyster Sauce
4 tsp soy sauce
4 tbsp chicken or vegetable stock
     or, dry white wine
2 tbsp Garlic Olive Oil
1 bunch basil leaves, torn
1 tsp fresh grated ginger
1lb chicken breasts, very thinly sliced
1 pkg wide noodles
4 cups leafy greens, Chinese broccoli, bok choy, or spinach

Cook the noodles according to package directions. Flat rice sticks are traditional, I used wide egg noodles. Rinse and keep warm.

Stir together the first 4 ingredients and set aside.

In a wok or large shallow skillet heat the olive oil to a high heat. Add the ginger paste and the chicken. Cook, stirring constantly. When cooked through, add the basil and greens. Stir to wilt and reduce the heat to a medium.

Dump in the noodles and stir to combine. Then add the sauce and let simmer for 3-4 minutes. Toss the ingredients to make sure everything is well coated with sauce.


Saturday, March 14, 2015

Happy Pi Day!

Happy Pi Day everyone!

Apple Raisin Honey Pi(e)

1 refrigerated pie crust
3 large apples, diced
1 cup raisins
1/2 cup confectioner's sugar
1/2 cup Honey flavored whiskey
1 tbsp Honey Date Balsamic
1 tsp Chocolate Olive Oil

Preheat the oven to 425°. Brig the pie crust to room temperature and set aside.

Mix the Honey Whiskey with the Balsamic and soak the raisins for at least 10 minutes. Dust the apples with the confectioners sugar and toss the apples and raisins together.

Roll the crust into a 9-10 inch pie plate. Pour the filling into it and drizzle with the Olive Oil.

Bake 35-40 minutes. Since this is a one crust pie, the filling may start to over-brown. Keep an eye on it and tent with foil if it gets too toasty.

(I however really like crispy bits on my pie and just leave it alone)

Monday, March 2, 2015

Big Oil Sale!

Big sale on Oils!

We have a great selection of oils on sale right now. Come in or go online to get the deals.

20-30% off Selected!
Hope to see you soon, but be careful in the snow!

Friday, February 27, 2015

Turkey Tacos

I hope everyone is recovering from the cold. Yes, I know it's still cold...but it's just spring-ier. No, I don't know how to explain that. It just is.

I wanted to make something themed for the Oscars, but all I could think of was Golden Beets for the golden Oscar and something with chicken for Birdman. This year's movies weren't exactly lending themselves to recipes.

So I went with this instead. It's not themed or season-appropriate. Except that every season is the season for tacos and all themes could be taco if you like.

And I do. This recipe has more steps than most of the ones I post. And as I look over the steps, well, huh, that's not a lot. You guys have been getting off easy with one or two step meals. We may have to change that! So be prepared to dirty more than one pan for this one!

Turkey Tacos

2 lbs ground turkey
2 tbsp Taco Blend Seasoning
2 tsp Garlic Pate
1 tbsp Chipotle Olive Oil
1 tbsp Traditional Balsamic
1 tsp Cumin Olive Oil
1 can black beans
1 can diced tomatoes with chilies
2 tbsp Persian Lime Olive Oil
Pepper Citrus Sea Salt
Sour Cream

Put the tomatoes and chilies into a bowl, draining, but saving about half the liquid out. Set aside.

Heat a large saute pan to medium heat with the Chipotle and Cumin olive oils and the liquid reserved from the tomatoes and chilies. Add the ground turkey and cook, stirring often to break up into small crumbles. Cook through and stir in the Taco Seasoning. Set aside.

In a smaller pan, heat the Lime Olive Oil and Garlic Pate. Cook, stirring constantly for 2-3 minutes. Rinse and drain the black beans and add them gently. Let simmer for about 5 minutes. Top with the Pepper and Citrus Salt and Traditional Balsamic and remove from the heat. Mash lightly with a spoon, muddler or fork.

Fill your taco how you like, but don't forget the creamy avocados!

If you want it spicier, please feel free to sub in the Citrus Habanero Olive Oil. I also chose a pretty medium can of tomatoes. When tomatoes are back in season, I'll give you my recipe for diced tomatoes and chilies that will knock this out of the park! 

Or, I'll work on a roasted tomato one....

Okay. Now I have ideas.

Monday, February 16, 2015

Red Apple Pork Salad

As promised, here is the salad made with the leftovers of the Red Apple Pork. They were fun as chops, but this was even better. Next time I make pork chops, I'm making extra just for salad!

Red Apple Pork Salad

2 pork chops, cooked
1 red apple
1/2 medium head of cabbage
1 orange pepper
1 green pepper
1/2 red pepper
sesame seeds
3 tbsp Toasted Sesame Oil
2 tbsp Red Apple Balsamic

Slice everything into thin strips. You can substitute a bag of coleslaw mix for the cabbage. Put the whole thing in a large bowl and drizzle with the oil and balsamic. Toss to coat and give it a generous sprinkling of sesame seeds.

I think it's even better a little warm. Just pop your serving in the microwave for 30-40 seconds.

Friday, February 13, 2015

Red Apple Pork Chops

I enjoyed this recipe very much. Another quick and easy one for you. The leftovers made a great salad. I'll have that for you in a couple days.

Stay warm everyone and Happy Valentine's Day!

Red Apple Pork Chops

4-8 pork chops
Salt and pepper
2 tbsp Rosemary Olive Oil
2 tbsp Red Apple Balsamic + 1 tbsp for finishing

Preheat the oven to 350°. Rub the chops down with the olive oil and balsamic vinegar and sprinkle lightly with the salt and pepper.

Bake. Thicker chops up to 40 minutes, thinner maybe 20. I cooked mine about 30 minutes.

Drizzle with the extra balsamic and serve.