When finished cooking, ladle into bowls and and for the finishing touch, drizzle a bit of Drizzle Garlic Olive Oil on top, and sprinkle with red pepper flakes.
1 small shallot, finely minced (about 1 tablespoon)
1 jalapeño, serrano, or thai bird chili, seeded and finely chopped
1 stalk lemongrass, trimmed, bottom 4 inches only, peeled and finely chopped
2 teaspoons honey
1 teaspoon soy sauce
2 teaspoons Drizzle Kaimana Lychee White Balsamic
3 tablespoons Drizzle Basil Olive Oil
Kosher salt and freshly ground black pepper
2 quarts diced watermelon (about 1/2-inch dice)
1 pound lychees or rambutans, peeled and flesh torn into rough chunks (about 1 1/2 cups lychee pieces)
5 ounces crumbled feta cheese
1/2 cup roughly chopped basil leaves
Directions
Combine shallot, chili, lemongrass, honey, soy sauce, and Drizzle Kaimana Lychee White Balsamic in a small bowl. Slowly drizzle Drizzle Basil Olive Oil into bowl while whisking constantly. Season to taste with salt and pepper and set aside.
Combine watermelon, lychees, feta, and basil in a large bowl. Add dressing and toss to combine. Season to taste with more salt as desired. Serve immediately.
Irish Mule
● 5 oz seltzer water
Instructions
● In a cocktail shaker, combine ice, whiskey, lime juice, and Honey Ginger White Balsamic. Shake.
● Strain mixture over a glass of your choice filled with fresh ice. Fill the rest of the glass with seltzer water.
● Optional: add lime wedge or mint leaves for garnish. Enjoy!Vegetables of your choice. We suggest
○ Spinach
Combine equal parts Drizzle Extra Virgin Olive Oil and Cranberry Pear Balsamic in large salad bowl. whisk to combine. Add salad ingredients, toss lightly to combine. Add sea salt and pepper to taste. Serve immediately.
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ELDERFLOWER CHAMPAGNE COCKTAIL
1 bottle Sparkling Rose or Champagne, very cold
Angostura bitters (you will need a few dashes per drink)
4 teaspoons of Drizzle Elderflower White Balsamic
Fresh berries for garnish, optional
Start off by adding a teaspoon to your glass , add a dash of Angostura bitters and fill the glass with champagne. Garnish with fresh berries and enjoy.
Calabrian Pesto Panzanella Salad
4 cups crusty French bread, torn into 1” pieces
3 cups ripe tomatoes cut into 1” dice
8 oz. mozzarella fresca cut or torn into 1” pieces (optional)
1/3 cup Drizzle Pesto Olive Oil
3 Tablespoons Drizzle Oregano White Balsamic or Drizzle Traditional Aged Balsamic
½ cup fresh basil leaves, torn
1 teaspoon salt
Fresh ground pepper to taste
In a bowl large enough to hold the tomatoes and cheese, combine the Drizzle Balsamic with salt and whisk to combine. Add the Drizzle Pesto Olive Oil and whisk to make a simple vinaigrette. Add the tomatoes and cheese, turning to coat thoroughly with the vinaigrette. Allow to marinate at room temperature for 30 minutes.
To plate, in a large bowl, add the torn bread to the tomatoes and cheese along with all the accumulated liquid from the marinade. Add torn basil and adjust seasoning with fresh ground pepper to taste and additional salt if necessary. Gently toss until the bread is just moistened. Serve at room temperature.
Adapted from Recipe courtesy Rachel Bradley
]]>This Recipe is so Easy and Delicious!
Ingredients:
1 puff pastry sheet
8 spears fresh asparagus, trimmed
1 tablespoon dijon mustard
1 tablespoon Drizzle Garlic Olive Oil
1/2 cup grated Gruyere cheese
sea salt and freshly ground pepper to taste
Directions:
Thaw a sheet of puff pastry and roll it out to fir a baking sheet.
Preheat oven to 400 degrees.
Spread the puff pastry with a this coat of dijon mustard.
Toss trimmed asparagus with Drizzle Garlic Olive Oil, sea salt, and freshly ground pepper, let marinate for 5 minutes
Sprinkle grated Gruyere cheese on puff pastry
Line asparagus spears up on the puff pastry
Bake for 20 minutes or until golden brown an Enjoy!
Recipe Compliments: Bonnie Bird
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Add Drizzle Strawberry Balsamic to a small saucepan, bring to a simmer over medium heat and allow to simmer until reduced by half, about 10-15 minutes. Pour into a bowl, add Drizzle Milanese Gremolata Olive Oil, dijon mustard, honey and whisk to blend while seasoning with salt and pepper to taste. Set aside.
Add pecans, brown sugar and butter to a small non-stick skillet and cook over medium-heat, stirring constantly until sugar starts to melt and caramelize, about 2 - 3 minutes. Transfer to a plate in a single layer to cool.
In a salad bowl toss together spinach, strawberries, half of the feta, red onion almonds, and pecans. Drizzle about 1/3 of the dressing over salad then plate and drizzle remaining dressing over individual portions and top with remaining half of the feta. Serve immediately.
]]>Ingredients
Chicken
SAUCE
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Ingredients
Recipe adapted from Radha Hamilton
]]>Ready for a refreshing, thirst quenching beverage?!?!?
Try a Drizzle Balsamic Infused Soda!
Place 1 to 2 ounces of your favorite Drizzle Balsamic in a glass, add ice to fill, add 10 to 12 ounces of soda water, seltzer water, or club soda, and stir! Garnish with seasonal fruit! (Optional...try it spiked with an ounce of vodka, rum, or tequila)
A few of our favorites...
Cranberry Pear (Cranberry Pear Balsamic and lemon slice)
Blueberry Lemon Basil (Blueberry Balsamic, Sicilian Lemon Balsamic, Fresh Basil sprig)
Cara Cara Orange Vanilla (Cara Cara Orange Vanilla Balsamic, Orange Slice)
Piña Colada (Coconut Balsamic, Pineapple Balsamic, Fresh Mint sprig)
]]>The color of this pesto is everything you would expect, but one bite will tell you that you're not dealing with the usual pesto suspect, basil. So let's swap it for the cold weather nutritional power house that arugula is. And, when we do it, let's also marvel at the peppery, complex, rich, nutty contribution that arugula will add to your pesto which also includes some of the finest, most nutritious extra virgin olive oil in the world.
10 ounces baby arugula washed and spun
3 medium garlic cloves, peeled
1 teaspoon freshly squeezed lemon juice
1/2 cup hulled, toasted pumpkin seeds
1/2 cup finely grated Pecorino Romano
1 teaspoon Trapani Sea Salt
½ teaspoon fresh ground pepper
¾ cup Drizzle Picual Extra Virgin Olive Oil
Combine arugula, garlic, lemon juice, cheese, pumpkin seeds, in a food processor. Season well with salt and freshly ground black pepper. With the motor running, slowly drizzle in olive oil and process until evenly blended and finely processed. No more than a minute tops. Serve on fresh pasta, pizza, focaccia, portabella mushrooms, steaks, burgers…the options are endless!
Recipe Adapted from Rachel Bradley
]]>Combine oil, vinegar, sugar, salt, spice blend, and pepper and in a bowl. Pour over cabbage; chill for at least 2 hours or overnight.
Arrange a rack in the middle of the oven and heat to 300°F. Line a rimmed baking sheet with parchment paper; set aside.Whisk together the Drizzle Butter Olive Oil, honey, cinnamon, and salt. Add the oats and almonds and stir to coat. Go ahead and measure the oats and almonds right into the oil mixture — don’t worry if you add a little more oats or almonds — granola is very forgiving. Stir to coat well. Spread the oats out onto the prepared baking sheet. If the granola is clumpy, use a spatula to press it into the pan. Bake for 20 minutes, stirring halfway through. The granola is ready when golden-brown and the almonds have toasted — it will still feel wet coming out of the oven but will dry as it cools. Remove from the oven, add the fruit, tamp down, and cool. Place the baking sheet on a wire rack and sprinkle on the raisins or fruit, optional. If you want clumps of granola, press and tamp down the granola before it cools, which will help it stick together. Cool completely before storing. Store in an airtight container.
Crock Pot Glazed Corned Beef
1 bay leaf
1 medium onion, sliced
2-3 strips fresh orange peel ( about 2 inches each)
3 whole cloves
1 small onion, quartered
1 large carrot, coarsely chopped
1 stalk celery, coarsely chopped
1 1/2 cups water
1 (3 to 4 pound) corned beef, preferably round or rump cut
Glaze
3 tbsp thawed orange juice concentrate
3 tbsp Drizzle Cara Cara Orange Vanilla Balsamic
3 tbsp honey
1 tbsp Dijon mustard
1/2 tsp mustard seeds
Combine all ingredients except corned beef and Glaze in Crock Pot. Add corned beef with fat side up. Cover and cook on low for 10 to 12 hours or until fork tender or on High for 5 to 6 hours.
Using a slotted spoon, transfer corned beef and vegetables to a 13-in. x 9-in. baking dish. Combine orange juice concentrate, Drizzle Balsamic, honey, mustard, and mustard seeds; pour over meat. Bake, uncovered, 375° for 15-20 minutes, basting occasionally. Thinly slice across the grain. Serves 6-8.
]]>Approx 1.5 lbs of golden potatoes
Handful of fresh chopped dill (about 2 tablespoons)
About half a cup of sour cream
1 Tablespoon of Drizzle Extra Virgin Olive Oil
2 Tablespoons of Drizzle Wild Fernleaf Dill Olive Oil
1 tsp. of garlic powder
Sea salt
Fresh ground pepper
Extra fresh chopped dill to garnish
Directions:
1.) Cut potatoes into large chunks. Boil in water in a medium to large pot until soft enough to pierce with a fork easily. Drain. They should be tender, but relatively firm.
2.) Transfer to a large bowl. Mash with fork or potato masher. Add 1 tbsp. of Extra Virgin Olive Oil and 2 tbsp. of Wild Fernleaf Dill Olive Oil, sour cream, garlic powder, and a handful of fresh chopped Dill (a tablespoon or two). Mix together.
3.) Add sea salt and fresh ground pepper to taste.
4.) Transfer to a plate, garnish the top with fresh chopped dill, a drizzle of Extra Virgin Olive Oil and Wild Fernleaf Dill Olive Oil.
5.) Serve with a side of haricot vert, (or small green beans) as a fun addition drizzled with Extra Virgin Olive Oil and Wild Fernleaf Dill Olive Oil and seasoned with salt and pepper.
Recipe Courtesy: Rachel Bradley
]]>This delightful salt scrub exfoliates and moisturizes with skin healthy phenols while leaving a trace delicate floral scent.
Tea Rose Olive Oil & Himalayan Salt Hand Scrub
1 cup coarse Himalayan pink salt
1/2 cup Drizzle Tea Rose Olive Oil
In a canning jar or similar glass container with lid, place the Himalayan salt. Pour the Drizzle Tea Rose Olive Oil over the salt and seal.
Spoon a small amount into your hands, gently rub and rinse off with warm water and then dry thoroughly. Makes a fantastic gift or addition to a gift basket.
Peanut Sauce
3 tbsp creamy peanut butter
3 tbsp soy sauce
4 tbsp water
1 tbsp Drizzle Japanese Roasted Sesame Oil
3 tbsp Drizzle Vermont Maple Balsamic
Directions - Combine all ingredients in a medium sized bowl, stir to combine. Enjoy! Delicious in Thai or Vietnamese inspired dishes, salads with rice noodles, tofu or chicken. Perfect as a dipping sauce for fresh spring rolls!
Recipe courtesy: Veronica Foods
]]>Ingredients
2 trimmed, thinly sliced fennel bulbs
2 tablespoons finely chopped flat leaf parsley
4 tablespoons Drizzle Milanese Gremolata Olive Oil
2 tablespoons freshly squeezed lemon juice
1 teaspoon sea salt
fresh ground pepper to taste
1/3 cup finely shaved Pecorino Romano
3 Cups mixed baby greens for presentation - optional
Instructions
Place the shaved fennel in a resealable Ziplock bag or bowl large enough to hold it. Thoroughly whisk together the Gremolata Olive Oil, lemon juice, salt, pepper, and chopped flat leaf parsley. Pour over the fennel and toss to coat. Marinate in the refrigerator for two hours. In a bowl or large platter, arrange a bed of washed mixed baby greens. Arrange the fennel over the greens, pouring any remaining dressing over the fennel and greens. Sprinkle evenly with shaved Pecorino and fresh ground pepper.
Serves 4-6
Recipe Courtesy Rachel Bradley
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Recipe Courtesy Rachel Bradley
]]>· 1 pound ground chicken
· 1 tablespoon plus 1 tsp. Thai or Vietnamese fish sauce
· 4 tablespoons Drizzle Lemongrass Mint Balsamic
· 1/4 cup good-quality soy sauce
· 1 tablespoon lime juice
· 2 teaspoons peanut butter, chunky or smooth
· 4 tablespoons Drizzle Garlic Olive Oil
1· 2 garlic cloves, chopped
· 1 medium carrot, diced
· 8 canned water chestnuts, chopped
· 2 green onions, chopped
· 2 tablespoons minced lemongrass
· 1 or 2 jalapeño chiles, chopped
· 3/4 cup finely diced cucumber
· 1/2 cup salted roasted peanuts, chopped
Salt
· 12 lettuce-leaf "cups," using iceberg or butter lettuce, or a mix
Preparation
1. Mix chicken with 1 tbsp. fish sauce and 4 tbsp. Lemongrass Mint Balsamic in a small bowl; set aside. In another small bowl, stir soy sauce with lime juice, peanut butter, and remaining 1 tsp. fish sauce until smooth; set sauce aside.
2. Heat a large frying pan (not nonstick) over medium-high heat. Swirl in Garlic Olive Oil. Add garlic and cook until fragrant. Add chicken and cook, stirring and breaking up chunks, until no longer pink, 1 1/2 to 2 minutes. Add carrot, water chestnuts, green onions, lemongrass, and chiles and cook until chicken is cooked through, about 1 minute more. Add cucumber and peanuts and stir to combine. Add salt to taste. Transfer to a serving bowl.
3. To eat, Drizzle some Lemongrass Mint Balsamic on a lettuce cup. Top with chicken mixture, fold up, and eat with your hands.
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