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.
What makes the best chicken wings you say? Olive Oil of course. Make sure to pat these wings dry before marinating it really makes all the difference.
2-3# Chicken Wings, wing tips removed
1/2 cup Tuscan Herb Olive Oil
3oz Salmon Spice Blend
1/3 cup your favorite barbecue sauce, or try out balsamic bbq sauce recipe
Marinate wings in olive oil for 1 hour, and then sprinkle with Salmon Rub.
You can throw them on the barbecue or cook them in the oven whatever is easiest for you, we like to throw them on the barbecue. Cook until juices run clear, toss lightly in barbecue sauce use more based on your liking, enjoy!
One of my all time favorite side dishes to any meal, simple roasted potatoes. We love getting our potatoes from Cascade Farms in Lynden honestly some of the sweetest potatoes you will ever eat in your lifetime. Ingredients 2-3# small baby potatoes, sliced in half and roasted 2-3 oz Tuscan herb olive oil, more as needed 2-3 sprigs of fresh thyme ------------------------------ 1-2oz Truffle Oil (black or white, your preference) 1 tsp. truffle salt 1 tbsp. butter 1 leek, washed, trimmed cut into 1/2" rounds 2oz fresh chives Directions 1. Toss potatoes in Tuscan Herb Olive Oil, thyme, salt & pepper roast in a 375 degree oven until slightly tender with little give to them. 2. Get a pan hot,...
Highlight your St. Patty's day or any night of the week with this flavor packed Braised Red Cabbage dish, sure to please and extenuate any main course! Braised Red Cabbage Ingredients 2oz. Milanese Gremolata Olive Oil 1 large head of red cabbage, cored & sliced thin 2 gravestein apples (or a nice firm apple) peeled and sliced thin 1 red onion, julienne 1 cup Gravestein Apple Balsamic 1/4 cup Red Wine Vinegar 1/2 cup stock (chicken, vegetable your choice) 2-3 Tbsp. Stone Ground Mustard Sea Salt, as needed 1. In a pot heat olive oil, sauce red onions & apples until translucent. 2. Add cabbage, stir in vinegar, stone ground mustard and gently stir for 2-3 minutes. 3. Add chicken stock, and...
