Seasonal Chicken & Vegetable Stir- Fry

Don’t know what to make for dinner but looking for a healthy and rather easy option? Okay, give up now because we have you covered with this awesome, simple and healthy recipe by Chef Cat inspired by fresh seasonal vegetables, hearty flavors and something warm as we proceed into the fall season. This dish is so easy and delicious, you will be happy you made extra for the week! Give it a try:

stir-fry

 

INSTRUCTIONS:

– 6 oz. of skinless, boneless chicken breast, cut into slivers

– 2 larger zucchinis, cut into quarters

-1 large red or orange bell pepper, cut into small cubes

-4 large carrots, cut into long strips

– 1 handful of micro greens or sprouts

-5 green onions, chopped

-2-3 baby bokchoks, cut into slivers

-1 handful of mushrooms, we used shiitake

-1 tsp. of roasted sesame seeds

Blackberry Ginger Balsamic Vinegar

-2 Tbs. of soy sauce

-2 Tbs. of Garlic Extra Virgin Olive Oil or Premium Extra Virgin Olive Oil (unflavored)

-1 cup of broccoli florets, cut into small pieces

-3 cloves of garlic, minced

-1/2 cup of chicken or vegetable broth

-A drizzle of Japanese Sesame oil for garnish

DIRECTIONS:

  1. Place extra virgin olive oil into sautepan and start to heat up on low then proceed to medium heat.
  2. Once the heat begins to radiate from the pan, add chicken breasts, soy sauce, vinegar, garlic and bump heat to medium-high heat. Cook until browned about 5-10 minutes. 
  3. Heat 1 tablespoon extra virgin olive oil in a separate large skillet or wok over medium-high heat; cook and stir in all vegetables (leave micro greens for the end) for 2 to 3 minutes. Add chicken broth, cover, and simmer until vegetables are tender, 4 to 5 minutes. Transfer vegetables and sauce to a large bowl and wipe skillet clean.
  4. Serve by garnishing with sesame oil, micro greens and sesame seeds!

ENJOY!:-)

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Herb & Sun Dried Tomato Chicken Breast

There’s nothing better than warm, comfort foods in the fall and we have just the recipe to do that! This recipe is so easy and healthy- it will have everyone at your dinner table cleaning off the plate!

stuffed-chicken3

INGREDIENTS:

2 large or 4 small chicken breasts organic/

1/2 cup sun-dried tomatoes, place in garlic, olive oil and some vinegar

1/2 cup of roughly chopped spinach

1/2 cup of mozzarella cheese

1/2 cup feta cheese

5 Tbs. Extra Virgin Olive Oil or Tuscan Herb EVOO, Milanese Gremolata EVOO

4 Tbs. Traditional 18 yr. Balsamic Vinegar

Pinch of pepper and Sel Gris Sea Salt

1 jar of sun-dried tomatoes, you will use 3-4 tomatoes per breast

1 garlic clove, diced

Pinch of oregano, thyme or rosemary

INSTRUCTIONS:

  1. Cut fat from chicken breast completely and place into ziplock bag along with olive oil, balsamic vinegar, salt/pepper, minced garlic and herbs.
  2. Place the bag in the fridge and let it marinade for 20 minutes to an hour or overnight if you have the time (this is the best because it truly tenderizes the meat)
  3. After removing it from the bag, grab a large sharp knife, and cut a pocket in the chicken breast straight down the middle.
  4. Heat up a pan and sauté about 2 cups of spinach with 2 Tbs. of extra virgin olive oil.
  5. Start with about 5 to 7 sun-dried tomatoes.
  6. Next, place the sautéed spinach on the tomatoes.
  7. Finally, throw on the mozzarella and feta cheese.
  8. Close the chicken with toothpicks so that nothing falls out when you cook it.
  9. Grab a pan, put some oil in it, and cook the chicken under low-medium heat. You can also place chicken breasts in a baking pan and roast in the oven at 375 degrees for 10-15 minutes depending on your oven.
  10. Depending on the size of the breast, it can take anywhere from 7 to 20 minutes.
  11. Cook until caramelized.

 

Enjoy this awesome and hearty recipe!

 

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Fresh Homemade Guacamole

Who doesn’t love guacamole? We love making this recipe in the summer and since we’ve started adding our secret ingredient, we’ve had everyone asking us how we get such a delicious flavor! Say no more and try this with all your loved ones!

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INGREDIENTS:

3-4 avocados

1 lime, juiced

A pinch of smoked paprika

1 small yellow onion, diced into fine pieces

1 super ripe tomato, chopped small

1/2 a garlic clove, minced fine

A pinch of our LIME ZEST SEA SALT —-> it makes all the difference

2 Tbs. of Sicilian Lemon White Balsamic Vinegar

 

DIRECTIONS:

  1. Skin avocados and place into medium sized bowl then proceed to mash until smooth texture is achieved.
  2. Add in remaining ingredients (tomatoes, onions, etc.) Stir well until uniform consistency.
  3. Place in refrigerator until serving time and voila- serve with tortilla chips!

ENJOY!

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Cold Smoked Salmon on Mixed Organic Greens Salad-European Style

Craving a salad but struggling to get creative? No worries, we can help you out! Give this salad a try and you will surely entice your tastebuds and those of your guests! This is one of our favorite salads for the summer!

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INGREDIENTS:

1-2 slivers of cold smoked salmon (select the brand you enjoy best)

5-6 c. of mixed greens

1 c. cherry tomatoes, halved

1/2 c. persian cucumbers, cut into slices

2-3 Tbs. of cave aged Danish bleu cheese

1 c. alfalfa sprouts

1/2 c. of roasted pistachios

For vinaigrette: 1/2 c. of Pendolino Extra Virgin Olive Oil (mild, creamy and light) & 1/4 c. of Sicilian Lemon White Balsamic Vinegar. Mix well add a pinch of fresh ground pepper and Lime Zest Sea Salt. Whisk and allow people to serve themselves!

DIRECTIONS:

  1. Cut all ingredients that need cutting (tomatoes, cucumber, etc).
  2. In a large salad bowl, mix all ingredients and toss well!
  3. Allow people to serve themselves and dress according to their liking!

 

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Mamma’s Caprese Salad

Fresh vine-ripened tomatoes, rounds of fresh mozzarella, garden picked basil, salt, pepper, a nice grassy extra virgin olive oil and a drizzle of traditional 18 year balsamic vinegar…. drooling yet? No worries, we’ve got you covered with the recipe and it’s simple, easy and healthy! Serve this salad at your summer get-togethers and watch people go back for seconds all because the extra virgin olive oil and traditional balsamic are the rockstars!

Don’t change anything on this classic recipe and enjoy the way the flavors come together!

caprese

INGREDIENTS:

DIRECTIONS:

1. Cut tomatoes into an assortment of slices and chunks and spread over a large plate in a single, slightly overlapping layer. Tuck chunks of mozzarella into the tomato pieces. Drizzle generously with extra-virgin olive oil and traditional 18 yr. balsamic vinegar. Sprinkle with coarse sea salt and black pepper. Tear basil leaves into small pieces with your fingertips and spread them on top. Serve immediately.
Enjoy!
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OUR GOURMET HAMBURGER

Okay, who hasn’t had a hamburger? But sadly, there is a huge difference between a GREAT hamburger and just an ordinary one… believe us that you can make a dynamite hamburger right in the comfort of your own home you don’t have to visit a fancy burger joint and we’re going to show you how!

Homemade Burger

 

 

 

 

 

 

 

 

 

 

 

INGREDIENTS:

1 pack ground beef, turkey or chicken

1 yellow onion, small, minced

1 large egg

2 Tbs. Traditional 18yr. Balsamic Vinegar or Honey Serrano Vinegar

2 Tbs. Tuscan Herb Extra Virgin Olive Oil or Garlic Extra Virgin Olive Oil

1/4 cup parmesan cheese (finely grated-to use as caking agent instead of bread crumbs)

1 clove of garlic, minced finely

A pinch of Robusto Smoked Sea Salt and fresh pepper

 

DIRECTIONS:

Preparation:

1. In a bowl, mix ground beef, egg, onion, parmesan cheese,olive oil, balsamic vinegar, Worcestershire, garlic, pinch of Robusto sea salt, and pinch of pepper until well blended. Divide mixture into four equal portions and shape each into a patty about 4 inches wide.

2. Lay burgers on an oiled barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook burgers, turning once, until browned on both sides and no longer pink inside (cut to test), 7 to 8 minutes total. Remove from grill.

3. Lay buns, cut side down, on grill and cook until lightly toasted, 30 seconds to 1 minute.

4. Place toppings of your choice and drizzle a little bit more Tuscan Herb EVOO. ENJOY!

 

 

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Peach or Raspberry Shrub/Cocktail/Iced Tea

PEACH BLOSSOM

 

So with summer dishes, we’ve come to love summer beverages that accompany the food and are made with wholesome ingredients-NO artificial flavors or ingredients like those in soda for us! We like to stick to antiquated recipes and that’s why we just had to share this one with you today, everyone please say hello to our PEACH SHRUB COCKTAIL (you can substitute the peaches for say- raspberries, strawberries, etc.)

Wait, wait, you’re probably wondering what a shrub is before you try this recipe right? And no a shrub is not anything like those in your garden… so here’s the catch:

SHRUB:

Is a acidulated beverage made of an acid so in most cases vinegar made from fruits, classically, it was a way for preserving over-riped fruits (same process as preserve or jam making) however, this version is drinkable. The vinegar is added to water or soda water with fresh fruit, ice and served with a meal. The concepts of shrubs began in the medieval ages and continued into the first colonial years in the US where the beverage was popular in aiding in digestion.

INGREDIENTS

2 cups fresh peaches or frozen (about 10 ounces) & you can even add raspberries or other fruit!

6-8 Tbs. of our Orange Blossom Honey or 1 cup of sugar/sweetener

8 sprigs thyme/mint or any herb of your preference

1 cup Peach White Balsamic or any other white balsamics in our collection like: Pineapple, Cranberry Pear, Sicilian Lemon or Green Apple!

1 bottle of soda water or enough filtered water to fill pitcher size

ice (to your liking)

** You also may add alcohol of your choice! OR add ice tea!

 

DIRECTIONS

1. In a pitcher, pour vinegar, fruit, and herbs. In a separate bowl, use either the honey or sugar and dissolve it in hot water until uniform consistency exists and then add to pitcher.  Once all ingredients have been added, start by using a rubber spatula to mix ingredients together!  Let macerate for at least 2 hours and up to 2 days in the refrigerator or longer if desired.

2. When ready to serve for a meal, remove pitcher from refrigerator and add ice! This is an awesome beverage to serve after a HEAVY BBQ and helps tremendously with digestion!

Enjoy!

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Balsamic Fruit Salad

Okay, yes it sounds crazy and slightly out-there however, this fruit salad recipe is light, refreshing and perfect after a heavy meal! It will have your guests so excited about fruit salad that you may have to end up preparing more…. Prepare it for a party, get together or event of your choosing!

 

 

INGREDIENTS:

MIXED FRUIT SALAD:

2 c. strawberries

2 c. pineapple

2 c. green grapes

2 c. blueberries

2 c. orange, cut up into small wedges

2 c. watermelon/melon of your choice

1/2 c. aged Traditional 18 year Balsamic  ( WE LOVE THESE balsamics: espresso, dark chocolate, peach, cranberry pear, apricot, coconut)

OR

BERRY FRUIT SALAD:

2 c. blueberries

2 c. strawberries

2 c. raspberries

 

 

DIRECTIONS:

  1. Cut all fruit necessary and place into large bowl.
  2. Mix all fruit together and pour balsamic vinegar of your choosing.
  3. Refrigerate at least 4-5 hours until chilled and serve alone OR on top of Vanilla Gelato/Greek Yogurt!

 

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Sesame Ahi Tuna

Any fish lover can appreciate this recipe as it is packed full or flavor and super easy to make. Switch up with fresh tuna versus salmon and add some serious flavor using our Asian inspired products! Give it a try!

 

AHI TUNA

INGREDIENTS:

2 lb. tuna steaks, about an inch thick

3 Tbs. Honey Ginger White Balsamic vinegar

1/4 c. Japanese Roasted Sesame Oil (ours- if you haven’t tried it, you’re missing out)

1 Tbs. fresh, grated ginger

1 c. roasted sesame seeds

2 garlic cloves, minced

2 Tbs. Soy Sauce

1 tsp. Miso paste

A pinch of Roasted Garlic sea salt (ours)

1 tsp. Eureka Lemon Extra Virgin Olive Oil (Fused Agrumato)- for drizzling after it’s done cooking! You can also use an unflavored premium extra virgin like PICUAL!

 

DIRECTIONS:

  1. In a large bowl, whisk together the oil, vinegar, ginger, soy sauce, miso paste, and minced garlic. Add the tuna steaks and turn to coat; allow to marinate for 30 minutes.
  2. Remove the tuna steaks from the marinade, and press into the sesame seeds to coat. Pour the marinade into a small saucepan and bring to a simmer over medium-high heat. Reduce heat to medium, and simmer until the sauce has reduced and thickened, 5 to 10 minutes.
  3. While the sauce is cooking, sear the tuna in a small amount of oil in a skillet over medium-high heat to desired doneness. Pour sauce over tuna to serve.

 

We served our Ahi Tuna steaks with steamed potatoes, Asian coleslaw and asparagus!

 

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Roasted Garlic Beef & Vegetables

Another winter dish that’s healthy, fills you up and perfect for any family! Give our Roasted Garlic Beef Roast a try!

Roasted BEEF & VEGGIE

INGREDIENTS:
1 whole garlic head, minced
1/3 c. Traditional 18yr. Balsamic Vinegar, Pomegranate Balsamic or Fig Balsamic- get creative with the Espresso Balsamic!
1/4 tsp. Robusto smoked sea salt – we carry this salt: it’s smoked with Alderwood!
1/4 tsp. Mediterranean Rub/BBQ rub
4-5 Tbs. Premium extra virgin olive oil- we LOVE- Manzanillo, Picholine or Picual varieties- also, you can use a flavored extra virgin like garlic infused evoo!
1/4 tsp. dried basil
1/4 tsp. dried thyme
1/4 tsp. black pepper
1 (3-pound) beef tenderloin
MEAT ROASTING DIRECTIONS:

1. Preheat oven to 400°. (Temperature may very depending on oven heat intensity- you may have to cook on 350°)

2. Mince garlic on cutting board.

3. Remove excess fat from beef tenderloin if visible and place on a broiler pan or deep dish tray. Add olive oil, balsamic, spices, salt and rub. Make sure to coat the meat well and be sure to dowse with extra oil/vinegar as the meat cooks.

4. Roast at 400° for 40 minutes or until thermometer registers 145° (medium-rare) to 160° (medium). Use a meat thermometer to measure temperatures!

5. Place tenderloin on a platter. Cover and let stand 10 minutes before slicing.

VEGETABLE ROASTING DIRECTIONS:

  1. Preheat oven to  350°.
  2. Cut up vegetables of your liking- we LOVE: butternut squash, asparagus, potatoes, sweet potatoes, brussel sprouts, etc.
  3. Cover broiler pan with nonstick aluminum paper. Place precut veggies into a broiler pan or deep dish tray.
  4. Coat veggies with 4-5 Tbs. of extra virgin olive oil, sea salt, pepper and spices. (You can also add a touch of herbed mustard for a great flavor!)
  5. Roast for 35-40 minutes, make sure to stir veggies occasionally for even cooking throughout every 10 minutes.
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