Recipes RSS

Strawberry Kiwi Spinach Salad 6 cups baby spinach 3 Kiwi, peeled and chopped 1 cup strawberries, sliced 1/2 red onion, chopped 1/2 cup pecans, chopped and toasted 3 tbsp. Drizzle Strawberry Kiwi Rosé Balsamic 1/2 cup Drizzle Herbs de Provence Olive Oil salt and pepper to taste Combine spinach, 2 chopped kiwi, strawberries, onion and pecans in large bowl. Toss gently to combine. Place remaining kiwi in small bowl and puree using an immersion blender. Alternatively, mash well with a fork until as smooth as possible. Add Drizzle Strawberry Kiwi Rosé Balsamic. Blend well until thoroughly combined. Whisking constantly, gradually drizzle Herbs de Provence Olive Oil into dressing until fully incorporated. Add salt and pepper to taste. Pour dressing over...

Chopped Kale, Cabbage and Toasted Cashew Crunch Salad with Tuscan Herb and Guava Rosé Dressing Ingredients 3 cups chopped green cabbage 3 cups chopped red cabbage 3 cups loosely packed, de-stemmed and chopped kale 1/2 medium red bell pepper, chopped ½ cup chopped cilantro 1/2 cup toasted cashews, chopped 3 tablespoons Drizzle Tuscan Herb Olive Oil 2 tablespoons Drizzle Guava Rosé Balsamic Juice of 1 medium lemon 1/2 teaspoon sea salt Fresh cracked black pepper, to taste Directions In a large bowl, combine the cabbage, kale, bell peppers, cilantro and cashews. In another bowl, whisk together the olive oil, balsamic, lemon juice, salt and pepper. Pour the dressing over the cabbage mixture and toss to coat. Chill and serve.

Avocado Grapefruit Salad Recipe Ingredients: 4 cups mixed greens, spinach or leaf lettuce 1 avocado, peeled, pitted and chopped 1 large grapefruit, peeled and segmented (see note) 1/4 cup chopped almonds 3 tablespoons cilantro roasted onion olive oil 1.5 tablespoons grapefruit balsamic 1 tablespoon champagne wine vinegar 1 tablespoon honey Salt and pepper to taste Instructions: Toss the mixed greens with the avocado, grapefruit slices, and almond slices. Whisk together the olive oil, champagne wine vinegar, and honey. Drizzle the mixed greens with the dressing and toss until completely coated. Add salt and pepper to taste.

Watermelon, Lychee, Feta and Basil Salad  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....

Irish Mule ●  Ice●  1.5 oz (1 shot) Irish Whiskey●  1 oz lime juice●  2 oz Drizzle Honey Ginger White Balsamic ●  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!