Belgian Waffles

If there’s one thing we love it’s a great waffle and this recipe is jaw-dropping! Give it a go!

INGREDIENTS:

2 c. of milk

2 c. flour

1/4 c. of sugar

1/2 c. of Butter Extra Virgin Olive Oil

4 tsp. baking powder

1 tsp. vanilla

2 eggs

 

DIRECTIONS:

  1. Oil the waffle maker.
  2. Sift the dry ingredients together in a large bowl.
  3. In separate bowl, separate egg whites and beat until stiff peaks form.
  4. In a separate bowl, mix together the egg yolks, milk, oil , and vanilla, stir slightly.
  5. Add to dry ingredients and mix well.
  6. Fold in egg whites.
  7. Cook in waffle iron on medium-high heat for around 5-10 minutes.
  8. Top with fresh fruit, syrup, nutella, whipped cream or any toppings of your choice!
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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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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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Savory Beef Stew

BEEF STEW

 

Winter dishes are known for their savory flavors and element of warmth, so here’s our rendition of a typical winter stew. We love using a slow cooker however, this recipe can easily be made on a the stove top in a pot!

 

Ingredients:

  • 1-1/2 lbs. boneless beef chuck roast, cut into 1-inch cubes or smaller
  • 3 medium potatoes, peeled and cubed
  • 3 c.hot water
  • 1-1/2 c. fresh baby carrots
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 1 medium onion, chopped
  • 1 c. of frozen corn
  • 1 c. kale, cut into ribbons
  • 1 celery rib, chopped
  • 2 Tbs. Premium Extra Virgin Olive Oil, we recommend Coratina or Picual varieties!
  • 2 tps. beef bouillon granules
  • 1 garlic clove, minced
  • 2 Tsp. Traditional 18yr. balsamic vinegar
  • 3/4 tsp. Durango smoked sea salt
  • 1/4 tsp. fresh pepper
  • 3/4 c. cold water
  • 2 c. frozen peas, thawed
  • 1 egg to top, added as a final touch
  • Spice it up- Use a spicy extra virgin to top your stew for an extra kick!

Directions:

  1. Place the beef, potatoes, hot water, carrots, soup, onion, celery, olive oil/vinegar, bouillon granules, garlic, sugar, salt and pepper in a 5- or 6-qt. slow cooker. Cover and cook on low for 6-8 hours or until meat is tender.
  2. Add in peas/corn. Boil egg in a separate pot and then add as final touch. (3 quarts).
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Red, White & Blue Berry Pie

Calling all berry lovers! Now that berries are plentiful, at least in our area, here’s a fun recipe to share with family and friends on the 4th of July. Check it out!

Patriotic Red, White and Blueberry Pie

Pie Crust Ingredients:
-1/2 vanilla bean
-4.5 tablespoons vegan butter evoo, or UP Mild Arbequina evoo
-1/8 teaspoon all natural sea salt
-11 natural graham crackers (2 1/2 x 5 inch boards), broken into pieces

Filling Ingredients:
-6 cups organic blueberries (about 3 pints), divided
-1/2 cup freshly squeezed orange juice
-2/3 cup plus 1 tablespoon raw sugar
-1 teaspoon lemon zest
-1/4 cup cornstarch
-3/4 cup heavy cream
-1/4 teaspoon vanilla extract
-1/2 cup total raspberries and/or strawberries, sliced for garnish

What you will need:
-1, 9-inch pie pan

Crust Preparation:
Preheat oven to 350°F. Split the vanilla bean and scrape out the seeds. In a small skillet over low-medium heat, heat up evoo. Remove from heat and stir in the vanilla bean seeds and salt. Let cool.

In a food processor, blend graham crackers until finely ground. Add olive oil mixture and pulse until well combined. Press mixture into bottom and sides of pie pan. Bake until lightly browned, about 12-14 minutes. Let it cool, on a wire rack for 25-30 minutes.

Filling Preparation:
(Set aside 1/2 cup of blueberries for decoration). In a saucepan over medium-high heat, heat the orange juice, 2/3 cup of raw sugar, 1/2 teaspoon lemon zest, and stir until the mixture comes to a boil and the sugar has dissolved. Add the remaining 5 1/2 cups blueberries. Stir in the cornstarch and bring to a low boil. Stir constantly and mash berries with the back of a spoon, until broken (about 1 minute). Remove from heat and spoon into pie crust. Let the pie cool for approximately 15 minutes. Refrigerate until set for four hours (leave overnight for best results).

Pie Garnish:
In a large bowl, beat the cream until it forms soft peaks, add 1 tbsp sugar, 1/2 tsp lemon zest and vanilla extract to the cream- make sure to not over beat. Using a spatula, spread whipped cream in center of pie. Leave a 1-2 inch border of visible blueberry filling. Decorate with remaining blueberries, raspberries, and strawberries!
Enjoy!

 

 
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Oso Bucco

This recipe is antiquated yet so delicious! This recipe comes from our Italian roots and features one of the most famous braising techniques of all time!

osobucco

INGREDIENTS

  • (4) 12-ounce veal shanks
  • 1/2 cup medium or robust extra virgin olive oil ( we used Hojiblanca EVOO)
  • 1 cup all-purpose flour
  • 2 carrots, peeled and diced
  • 2 celery ribs, diced
  • 1 yellow onion, diced
  • 6 garlic cloves, sliced
  • 1 cup Traditional 18yr. Balsamic Vinegar
  • 3 cups chicken stock
  • 3 cups canned plum tomatoes, drained and crushed
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 1 bay leaf
  • 2 tablespoons chopped fresh flat-leaf parsley
  • Durango smoked sea salt
  • Fresh ground pepper

PREPARATION

1. Lay the veal shanks in a shallow baking pan and sprinkle liberally on both sides with salt. Refrigerate for 2 hours.

2. Rinse the veal shanks of their salt and pat dry with paper towels. Wrap each veal shank once around the circumference so that it holds the bone and meat together in the center. Tie the twine with a good knot. Season the veal shanks with pepper.

3. Preheat the oven to 350°F.

4. Heat a large, ovenproof casserole over high heat. Put the oil into the casserole and let it heat.

5. Meanwhile, put the flour in a shallow bowl, dredge the veal shanks in it, and pat off the excess. Brown the veal shanks in the hot oil for about 5 minutes on each side, or until browned on all sides. Remove from the pan and set aside. If the oil turns dark during the process, discard it and heat a fresh cup of oil.

6. Add the carrots, celery, onion, and garlic to the pan and cook over medium-high heat for 2 to 3 minutes, stirring constantly. Add the wine, bring to a boil, and cook for about 2 minutes, or until reduced by half.

7. Add the stocks, tomatoes, thyme, rosemary, and bay leaf to the pan. Return the veal shanks to the pan and bring to a boil over high heat. Once the liquid boils, cover, transfer to the oven, and cook for 2 1/2 hours, until the meat is fork tender and falling off the bones.

8. Remove the herbs from the braising liquid and discard. Let the veal shanks come to room temperature in the braising liquid. Remove the veal shanks and set aside. Strain the liquid through a fine-mesh sieve or chinois into a large saucepan. Bring to a boil over medium-high heat, reduce the heat, and simmer for 10 to 15 minutes, or until reduced by a quarter. Using a skimmer or large spoon, skim off any grease or foam that rises to the surface. Return the strained vegetables to the liquid and taste for seasoning.

9. To serve, cut and discard the twine, put a single osso buco (veal shank) in a bowl, and ladle about 3/4 cup of the sauce and vegetables over it. (If the sauce and the meat are not still warm, heat them together very gently over low heat for 8 to 10 minutes.)

10. Garnish chopped parsley and pepper!

 

Enjoy!

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Nonna’s Italian Biscotti

Okay, it’s official! We’re over these winter blues and to try to warm up your soul and tummy we’re giving you our Nonna’s recipe!

Grab a cup of hot tea or coffee (or beverage of your choice) and enjoy this recipe because it’s a LEGACY!

NONNA’S ITALIAN BISCOTTI

INGREDIENTS:
1 cup sugar (your choice)
1/2 cup of extra virgin olive oil (butter flavored or mild like Arbequina)
1/2 cup sem-sweet chocolate
1 teaspoon pure vanilla extract
1 cup slivered almonds
3 large eggs
2 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon himalayan sea salt

PREPARATION:

Stir together sugar, olive oil, and extracts in a large bowl, then stir in almonds and eggs. Stir in flour, baking powder, chocolate and sea salt until just combined.

Chill dough, covered, 30 minutes.

Preheat oven to 350°F with rack in middle.

Using moistened hands, halve dough and form 2 (16-by 2-inch) loaves on an ungreased large baking sheet.

Bake until pale golden, about 30 minutes. Carefully transfer loaves to a rack and cool 15 minutes.

Cut loaves into 3/4-inch slices with a serrated knife.

Arrange biscotti, with a cut side down, on a clean baking sheet and bake until golden, 5-10 minutes. Transfer to rack to cool completely.

Bakers’ note:
Biscotti improve in flavor if made 1 to 2 days ahead. Keep in an airtight container at room temperature.

Enjoy!

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My Sister’s French Toast

My Sister’s Homemade French Toast

Ingredients:
4-6 slices of Ezequiel Bread (original variety)
2 eggs or egg whites for a healthier option
1. 5 cups of 1%/2% milk
1 teaspoon of fresh cinnamon
1/8 cup of any Premium Extra Virgin Olive Oil

Instructions:

1. In a bowl combine eggs, milk and cinnamon. Whisk together until uniform.

2. Toast your Ezequiel Bread until lightly toasted in the toaster about 3 on the setting. Take your toasted Ezequiel and dunk it into the mixture.

3. Heat up the EVOO in the pan and place your first slice onto the pan and start cooking. Cook on each side for about 5-9 minutes or until golden brown. Remove from pan and place on a plate.

4. Once plated serve with:

~ Powdered Sugar

~ Maple Agave (Our Favorite) & Strawberries

~ Maple Syrup

~ Reduced Balsamic

ENJOY!Studio shot of French toast with fruits and syrup

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