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:

http://ediblerhody.ediblefeast.com/recipes/strawberry-salad-white-balsamic-vinegar-fresh-thyme

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

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.