CAESAR SALAD DRESSING
Ingredients
1/2 cup Drizzle Garlic Olive Oil 1/4 cup finely grated parmesan cheeseKosher salt and freshly ground black pepper1 egg yolk1 tablespoon juice from 1 lemon4 anchovies1 teaspoon Worcestershire sauce
Directions
Combine egg yolk, lemon juice, anchovies, Worcestershire sauce and 1/4 cup parmesan cheese in the in a blender jar or container of a food processor and pulse to combine. With the processor running slowly drizzle in the garlic olive oil until a smooth emulsion forms. Season to taste generously with salt and pepper.
Recipe Courtesy Rachel Bradley
Chocolate Blood Orange WafflesIngredients:1 1/2 cups whole wheat flour3 tsp. Baking powder1/2 tsp. salt1/4 cup good quality cocoa powder1/4 cup date sugar1 cup plain yogurt2 large eggs4 Tbs. Drizzle Blood Orange Olive OilInstructions:Preheat the waffle iron. Mix together to dry ingredients in a large bowl. Whisk the wet ingredients together in a separate bowl and add to the dry ingredients, mixing gently until no spots of dry ingredients are visible. Use batter immediately in a greased, preheated waffle iron. Serve warm waffles with fresh fruit or with topping off choice.
Recipe Courtesy Rachel Bradley
1/2 cup steaming hot heavy cream 1 pinch of sea salt 8 ounces best quality dark chocolate in chip form or chopped 3 Tablespoons Drizzle dark or white balsamic (delicious options include Coconut, Raspberry, Maple, Espresso, Lavender or Traditional Aged) 1/2 cup cocoa powder for rolling the truffles or use 6 oz. tempered (melted chocolate) for coating the truffles Directions Place the chopped chocolate in a medium sized heat proof bowl. Heat the cream and salt in a heavy bottom sauce pan over low heat until it just begins to steam. Do not allow it to simmer or boil. Pour the cream over the chopped chocolate and allow to sit for 2-3 minutes without stirring. Stir the mixture gently...
1 tbsp. shallot, chopped
1 tsp. chopped garlic
1/2 cup green onion
1 cup fresh peaches, roasted
1-1/2 cup Ripe Peach Balsamic
1/2 cup 100% Handcrafted Serrano Honey Vinegar
1 cup Drizzle Extra Virgin Olive Oil
In a food processor add shallots, chopped garlic, green onions, fresh peaches and pulse until smooth. Add peach balsamic, serrano vinegar and slowly combine olive oil.
Season with fresh mint, and salt and pepper.
Toss fresh peaches, with spring mix, radishes and garnish. Serve Cold.
