Extra Ginger Moscow Mule March 29 2017, 0 Comments

INGREDIENTS 

lime wedge and ginger sugar for garnish

DIRECTIONS

1. Shake together ice, vodka, lime juice and balsamic.
2. Use the lime wedge to wet the rim of the mug or glass (moscow mules are traditionally served in a copped mug, but if you don't have one on hand, it'll taste just as good in a glass) roll in ginger sugar, add the wedge to the side.
3. Pour the contents of the shaker to the glass
4. Add tonic on top, stir a little to combine.

Vegetarian Chili March 22 2017, 1 Comment

4 servings

DIRECTIONS

1. Heat extra-virgin olive oil over medium-high heat and add zucchini, onions, garlic, hot pepper, cumin, coriander, thyme, oregano, salt, and pepper, stir frequently for 10 minutes.
2. Add in the tomato paste, and stir 1 minute more. Deglaze the pan with beer, stir in beans and  the stock. Add the balsamic.
3. Bring to a bubble then reduce heat and simmer 10 to 15 minutes to combine flavors.

Strawberry Champagne March 15 2017, 0 Comments

4 servings

DIRECTIONS

1. Put strawberries, sugar and balsamic in food processor or blender until liquid with pulp.

2. Take the leftover strawberry and cut it into slices. Rub one of the slices around the rims of the champagne flutes to make them wet and a little sticky.

3.  Roll the rim of the flutes in strawberry sugar, and add remaining slices to the side

4. spoon puree into flutes and pour champagne over!

Prosciutto Wrapped Asparagus Salad March 08 2017, 0 Comments

4 servings

INGREDIENTS 

Dressing:
1/2 cup Tuscan Herb Olive Oil
1/4 cup Neapolitan Herb Balsamic Vinegar
2 t sugar
3 cloves garlic, finely chopped
1T Greek Spice Blend

DIRECTIONS

1. Mix all ingredients for dressing and let sit overnight. No need to refrigerate, but make sure to stir in the morning when it has separated.

2. Marinate asparagus in the dressing for 10 - 20 minutes.

3. Wrap the asparagus with prosciutto.

    

4. Serve on a bed of lettuce with tomato wedges and spoon over a generous amount of dressing.

Pickled Feta and Strawberry Salad February 15 2017, 0 Comments

6 servings

INGREDIENTS 

Pickled feta:
3 cups Champagne vinegar or white balsamic vinegar
1/2 cup granulated sugar
2 tablespoons basil
2 tablespoons mustard seeds
1 medium shallot, sliced
4 whole garlic cloves
2 pounds feta, diced or crumbled (roughly 6 1/2 cups)

Salad:
1 pound fresh strawberries, hulled and cut in quarters
1/4 cup Basil Olive Oil
1/4 cup cilantro, chopped
12 ounces baby spinach
salt and white pepper

DIRECTIONS

For the pickle:

1. Combine the vinegar, 3 cups of water, sugar, mustard seeds, shallot, garlic and basil in a small saucepan.

2. Bring the pickling liquid to a boil over medium-high heat, reduce to a simmer and allow the contents to cook for 5 minutes

3. Remove the pot from the heat and let it cool completely.
   Place the feta in a large mixing bowl or divide it between two 1-quart jars, and pour the cool pickling solution over the cheese.

4. Make sure all of the feta is completely submerged. (If you use quart jars, you will have a little bit of extra brine left over, which you can use for a salad dressing.)

5. Cover the feta and refrigerate it for at least five days.

For the salad:

1. Remove the pickled feta from the liquid and drain it on paper towels.
2. In a salad bowl, toss together the, strawberries, olive oil, chopped cilantro and spinach.
3. Stir in the feta, then season with salt and pepper, if desired.

Vegetarian Tacos with Spinach and Ricotta February 08 2017, 0 Comments

4 servings

DIRECTIONS

1. Combine the ricotta, cilantro and 1 clove garlic in a medium bowl and season with salt.
   

2. Heat the oil in a large skillet over high heat. Add the onion and cook without stirring until lightly browned, 1 to 2 minutes. Stir and continue cooking until the onion begins to soften, about 2 minutes. Add the chiles, spinach (in batches) and cumin and cook, stirring, until the spinach begins to wilt. Add the remaining 2 cloves garlic and cook until the spinach is completely wilted, about 3 more minutes. Season with salt; transfer to a bowl and keep warm.
   

3. Warm the tortillas in a dry skillet or wrap in a damp towel and microwave 1 to 2 minutes. Divide the spinach mixture among the tortillas, top with the ricotta mixture and a spoonful of salsa verde and fold. Serve with more salsa.
   
   

Valentine’s Day Dessert February 08 2017, 0 Comments

1 c heavy cream

1 lb while milk ricotta cheese

8 oz mascarpone cheese

zest of 1 lemon

½ c sugar

2 lb strawberries, cleaned, hulled, cut into quarters

¼ c Drizzle Dark Chocolate Balsamic

2oz 72% Dark Chocolate Bar, room temperature, curled with vegetable peeler

Begin by preparing your mousse. Beat cream in a bowl until it reaches the soft peak stage... then stop! Set aside.

In a separate bowl, add the lemon zest and sugar to your ricotta and mascarpone. Whip with mixer until smooth. (Yum!)

Next, take the cream you've whipped and begin folding it into the cheese mixture. Take your time and go slowly. You want a smooth texture. When complete, cover and chill for an hour or two.

When you're getting near serving time, begin preparing your berries. Place them in a bowl and add the Dark Chocolate Balsamic. Dish berries into martini glass, top with chilled mousse, garnish with dark chocolate curls.

Best Ever Chili February 01 2017, 0 Comments

6 servings

DIRECTIONS

1. In a large (4-5 quart) Dutch oven, brown ribs in olive oil with onions. Add garlic, beans (drained), salsa, beef broth, ground cumin and chili powder. Cover and simmer over low heat for 2-3 hours or until meat is falling-off-the-bone tender.

2. Season to taste with salt and pepper and cayenne to desired heat level.

3. This can be made in a slow cooker; brown separately - cook on low setting for 4-5 hours or until meat is tender.

*We often make this using dried beans. Soak the beans overnight and simmer in water or broth for 1-2 hours before using in recipe.

Glazed Ham January 25 2017, 0 Comments

6 servings

INGREDIENTS 

1 cup brown sugar, packed
1/4 cup honey 
1/4 cup Traditional Aged Dark Balsamic
1/4 cup drippings from ham
1 tbsp. Orange Peel Powder
1 can peach halves
2 tbsp. Butter Olive Oil
2 tbsp. honey

DIRECTIONS

1. Bake a whole ham according to directions in your recipe.

   About 45 minutes before the ham is done, remove pan from oven. Remove the drippings from the pan. Cut the rind from the ham, leaving behind the fat. Score the fat diagonally using a sharp knife, about 1/2-3/4 inch deep.

2. Stir together brown sugar, honey, balsamic, ham drippings and orange peel to make a glaze. Pour 1/3 of the glaze over the ham. Return pan to oven. Bake for another 45 minutes, basting the ham every 10 minutes with the remaining glaze.

3. Brown the peach halves in a skillet with honey and butter. Arrange around ham to serve.

Apple Muffins January 18 2017, 0 Comments

6 servings

For Muffins:
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon Vanilla Bean Sea Salt
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/3 cup Lemon Olive Oil
1 egg
1/3 cup milk
2 apples - peeled, cored and chopped

1. Preheat oven to 400 degrees. Grease six muffin cups or line with paper muffin liners.
2. Stir together 1 1/2 cup flour, 3/4 cup sugar, salt, baking powder and 1 teaspoon cinnamon. Mix in oil, egg and milk. Fold in apples. Spoon batter into prepared muffin cups, filling to the top of the cup.
3. In a small bowl, stir together ingredients for topping. Mix together with fork and sprinkle over unbaked muffins.
4. Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into center of a muffin comes out clean.

Feel-Good Chicken Soup January 11 2017, 0 Comments

10 servings

DIRECTIONS

1. Bring a large pot of lightly salted water to a boil. Add egg noodles and oil, and boil for 8 minutes, or until tender. Drain, and rinse under cool running water.
2. In a large saucepan or Dutch oven, combine broth, salt, and poultry spice. Bring to a boil. Stir in celery and onion. Reduce heat, cover, and simmer 15 minutes.
3. In a small bowl, mix cornstarch and water together until cornstarch is completely dissolved. Gradually add to soup, stirring constantly. Stir in noodles and chicken, and heat through.

Make your Own Beef Bone Broth January 06 2017, 0 Comments

6 servings

DIRECTIONS

1. Prepare the bones: Heat the oven to 400 degrees. Place the bones on a baking tray and drizzle with olive oil.

2. Roast the bones: Place the tray in the oven, roasting for 30 minutes. Turn the bones, then roast for another 30 minutes.

3. Prepare the vegetables: Chop the carrots, celery, and onions roughly. You'll discard these later, so you don't need to be precise

4. Combine broth ingredients: Place the roasted bones, chopped vegetables, bay leaf, and cider vinegar in a large stock pot. Cover with water so that the ingredients are under at least 2 inches of liquid. At this point, you can also add in any other flavoring ingredients that you want in the broth.

5. Cook the broth: Heat the broth over high heat until it comes to a rapid simmer, then reduce the heat to low. Cover the broth and let it simmer on low for 12 to 24 hours. Skim off the foam on top periodically. You may have to add water occasionally to make sure the ingredients stay covered.

6. Strain and cool the broth: After the broth has darkened to a rich brown color, remove it from the heat and strain through a fine-mesh sieve. Place the broth in a large container and let it cool to room temperature. Once cooled, place it in the fridge to chill. Scrape off any solidified fat that rises to the top before using.

7. Reheating bone broth: Reheat your bone broth for a steaming cup you can sip on its own, or use it as a powerful ingredient in your favorite recipes.

Stuffed Tomatoes January 04 2017, 0 Comments

4 servings, half a tomato each

Whole Fused Lemon Olive Oil

DIRECTIONS

1. Combine ingredients except olive oil and tomatoes.
2. Cut tops off tomatoes, remove inner seeds and give a good shake over sink.
3. Set upright, cutting 1/4 inch of bottom of tomatoes so they stand properly, if necessary.
4. Fill with mixture, drizzle with 1-2 tsp olive oil per tomato.
5. Heat in 375 oven for 10 minutes and serve.

Chimichurri Spread December 28 2016, 0 Comments

*Note: Chimichurri is a traditional spice blend from Central America, mainly used in Argentina. Traditionally this recipe is used as a sauce for marinating meat, but it is also delicious on salad, as a sandwich spread, a veggie dip, or wherever else you think it would be yummy.

INGREDIENTS

1/2 minced yellow onion
1 minced bell pepper
2/3 cup Chimichurri Spice Blend
1 cup Extra Virgin Olive Oil (I'd recommend a higher polyphenol Single Varietal, or Whole Fruit Fused Lemon)
1/2 cup Traditional Aged Balsamic

DIRECTIONS

1. Toss the onion and bell pepper with the chimichurri spice until fairly covered.
2. Add the olive oil and vinegar and stir until combined
3. Store covered and use within a week

Basil Lavender Waffles December 21 2016, 0 Comments

INGREDIENTS
2 eggs, yolks and whites separated
2 1/4 cups all purpose flour
4 tsp baking powder
pinch salt
1 1/2 tsp dried lavender
1 tsp Vanilla Dark Balsamic
2 tbsp honey
2 cups milk (or almond milk)
1/2 cup Basil Olive Oil

DIRECTIONS

1. Whip the egg whites into stiff peaks and set aside.
2. Stir together the flour, baking powder, salt and lavender in a large bowl.
3. Whisk together the wet ingredients, including egg yolks, and pour into the dry ingredients.
4. Whisk together until no pockets of flour remain. The batter will be a little lumpy and that’s completely fine.
5. Gently fold in the egg whites.
6. Bake according to waffle manufacturers instructions.
7. Serve with softened butter and Lavender Dark Balsamic.

Drizzle's Root Beer Recipe December 14 2016, 0 Comments

ROOTS:

AROMATICS:

1 T hops flowers                                                    
3 sprigs fresh mint
1 vanilla bean, split and scraped                          
3 star anise pods

FINISHERS:

INSTRUCTIONS:

1. Combine 2 quarts water, roots and aromatics in a saucepan. Bring to a boil, reduce to a simmer, and cook for 10 minutes. Remove pot from heat, cover, and let steep for 2 hours.
2. Strain liquid through fine mesh strainer lined with cheesecloth into large pot. Add remaining 2 quarts water along with the brown sugar and molasses. Stir until mixture is integrated, then cover.
3. Let cool to 75°F, then stir in yeast and let it sit for 15 minutes. Fill bottles with mixture, leaving 2 inches of space at top. Cork or cap bottles. Keep at room temperature for 36 hours, or until desired carbonation
4. Place bottles in the refrigerator for 2 days before drinking. You can store refrigerated root beer for about one month.

Lemon Poppyseed Muffins December 07 2016, 0 Comments

Makes 12 muffins

146 calories each

Ingredients:

Directions:

1. Heat oven to 375 degrees.
2. Spray muffin tins with nonstick spray.
3. Mix flour, sugar, baking powder, cinnamon, and salt in a bowl.
4. Mix in beaten eggs, applesauce and oil. (by hand, do not need mixer). Fold in poppy seeds.
5. Evenly scoop mixture into muffin pans.
6. Sprinkle lemon sugar on tops of muffins.
7. Bake for 18 to 20 minutes. Test to see if toothpick comes out clean.

Strawberry Balsamic Tiramisu November 30 2016, 0 Comments

5 large egg yolks

2/3 cup + 2 Tbs. granulated sugar

16 oz. mascarpone - softened

1 cup heavy whipping cream

1/4 cup sweet Marsala wine

3/4 cup strong brewed coffee or espresso

24 lady fingers

3 tablespoons rum

3 tablespoons Drizzle Strawberry Balsamic

1/3 cup ground chocolate

fresh strawberries

Whisk 1/3 cup of sugar with egg yolks for two minutes until light yellow and tripled in volume.  Place the egg yolks in a large heat proof bowl set over a medium saucepan of simmering water.  Add the Marsala and continue whisking constantly for about five minutes or until the temperature of the mixture reaches 150 degrees on a digital thermometer.  Set aside and allow to cool for 10 minutes.

In a large bowl, whip the mascarpone and 1/3 cup of sugar with the heavy cream until soft peaks form.  Gently fold the zabaglione (egg yolk mixture) in to the mascarpone mixture.  Blend the espresso or coffee with the remaining two tablespoons of sugar, rum and Drizzle Strawberry Balsamic until the sugar dissolves.

Working with 1 cookie at a time, dipping a total of 8 cookies into the espresso per layer.  Arrange the lady fingers in a single layer, side by side with a small amount of room between each, over the bottom of a two to three quart dish. Spoon 1/3 of the mascarpone mixture over the cookies and gently spread to cover.  Sprinkle with ground chocolate.  Repeat this process two more times finishing with a layer of mascarpone and ground chocolate on top. Top with fresh strawberries. Cover the tiramisu with plastic and refrigerate at least 6 hours.

Serves 12

Vinaigrette Three Ways November 23 2016, 0 Comments

Honey Dijon Balsamic Vinaigrette

1/3 cup Traditional Aged Balsamic Vinegar

1/2 cup Lemon Olive Oil

2 tablespoons Dijon mustard

1 tablespoon honey

salt and pepper to taste

Honey Garlic Vinaigrette

1 cup Garlic Olive Oil

1/3 cup Honey Ginger White Balsamic

3 tablespoons honey

Citrus Dressing

2 tablespoons cup lemon juice

½ cup Grapefruit Balsamic

1 egg white

2 tablespoons honey

1 cup Persian Lime Olive Oil

Directions:

Whisk ingredients until combined, or use a food processor. For best results, let sit for 15 minutes to an hour to allow flavors to mingle, this shake and serve over mixed greens, veggies, or on whatever you love your dressing!

Store for up to a week

Avocado Salad with Mango-Cilantro Grilled Chicken November 16 2016, 0 Comments

Ingredients:

For Grilled Chicken

• ¼ cup Drizzle Alfoos Mango white balsamic vinegar
• Juice of 1 lemon
• ¼ cup Drizzle Cilantro & Roasted Onion olive oil
• 1 tbsp Dijon mustard
• 1 tbsp Pinch of Love Adobo Spice Blend
• Sea Salt and fresh ground black pepper, to taste
• 4 boneless, skinless chicken breasts

For Salad:

• 2 medium avocados, cut into slices
• 2 medium mangoes, de-pitted and cut into cubes
• 1 package baby spinach (or mixed greens of choice)
• 1 ½ cups sliced radishes
• 4 tbsp Drizzle Cilantro & Roasted Onion olive oil
• 2 tbsp Drizzle Alfoos Mango white balsamic
• 1 tsp Dijon mustard
• Salt & pepper to taste
• 2 tbsp chopped fresh cilantro leaves

Directions

1. In a medium bowl, whisk together balsamic vinegar, lemon juice, olive oil, Dijon, and spice for grilled chicken; season with salt and pepper, to taste. Reserve 1/4 cup and set aside.
2. In a gallon size Ziploc bag or large bowl, combine balsamic vinegar mixture and chicken; marinate for at least 1 hour, or up to 12 hours, turning the bag occasionally.
3. Drain the chicken from the marinade. Preheat grill to medium high heat. Add chicken to grill and cook, flipping once and basting with reserved ¼ cup marinade until cooked through, about 5-6 minutes on each side.
4. Meanwhile, assemble the salad: in a large bowl, mix salad greens, mango cubes, and radish. In a small bowl, whisk oil, vinegar, mustard, salt, and pepper until it emulsifies. Pour over salad greens and toss to coat.
5. Garnish with sliced avocado, sliced chicken breast, and fresh cilantro.

Maple Balsamic Glazed Ham November 09 2016, 0 Comments

Lima Bean Kale Soup November 02 2016, 0 Comments

Mashed Cauliflower October 26 2016, 0 Comments

4 cups fresh cauliflower in small pieces - florets only

3 cups lightly salted water or chicken stock

1/3 cup creme fraiche

1/4 cup + 2 tablespoons Drizzle Butter Olive Oil

1/3 + 2 tablespoons cup Pecorino Romano, grated

2 tablespoons fresh chives, finely minced or snipped

2 teaspoons sea salt

fresh ground pepper to taste

Place the florets and water or chicken stock to a simmer in a medium pot. Place the still hot, drained florets in a large bowl with the creme fraiche, Butter Olive Oil, Pecorino, salt, and pepper.

With an immersion blender (stick blender), processes the ingredients until just pureed or to desired consistency.  To finish, sprinkle with additional grated Pecorino, a Drizzle of Butter Olive Oil, and chives.

Serves 4-6

Pomegranate Balsamic Glazed Grilled Rib Eye Steaks October 19 2016, 0 Comments

1/3 cup Drizzle Pomegranate Balsamic

1/4 cup Drizzle Ultra Premium Olive Oil of your choice (we reccommend Basil)

1 Tbs Dijon mustard

2 teaspoons kosher or sea salt

Instructions

Prepare the grill or broiler. In a medium bowl, whisk the mustard with the salt, and balsamic until blended thoroughly. Slowly drizzle in the olive oil whisking quickly and continuously. The marinade should become thick and emulsified.   In a seal-able container or large zip lock bag, place up to four rib-eye steaks and thoroughly coat with the marinade. Refrigerate and marinate for 4-6 hours, turning the steaks at least once during the process.

Proceed with grilling or broiling the steaks. After cooking, allow the steaks to rest, loosely covered at room temperature for 10 minutes before serving.