2 Fillets Organic Chicken Breasts
1 (almost ripe) Mango
1/2 cup Sriracha Mango Balsamic
1 cup Puréed Mango
1 Chopped Shallot
Cilantro for garnish
1 Garlic Clove
Season Chicken with sea salt, juice of 1 lime, fresh black cracked pepper and garlic. Set to side. Pour 1/2 cup Sriracha Mango Balsamic, puréed mango and shallot into bowl and mix until it becomes a thick and chunky dressing. Set to side.Throw chicken on the grill, once it’s done, plate it and slice it. Pour dressing overtop, plate with white jasmine rice and chopped mango, garnish with cilantro and enjoy!
Burrata Salad with Peaches:: Pickled Peppers and Pea Tendrils Beauty
Super Creamy Burrata
1 banana pepper or cubanelle pepper, seeded and thinly sliced into rings
2/3 cup Champagne vinegar
2 teaspoons kosher salt
2 tablespoons red wine vinegar
2 tablespoons minced shallot
2 tablespoons Tuscan Herb Olive Oil
2 tablespoons grapeseed oil
Two 6-ounce balls of burrata cheese, patted dry and halved
1/2 cup small mint leaves
8 cups pea tendrils (4 1/2 ounces)
1 cup small purslane sprigs
1 large, ripe yellow peach, pitted and cut into 12 wedges
1/2 yellow peach
MAKE THE PICKLED PEPPER Place the pepper rings in a small heatproof bowl. In a small saucepan, boil the vinegar and salt, stirring, until the salt dissolves; pour over the pepper rings. Let stand at room temperature for 90 minutes. Drain.
MEANWHILE, MAKE THE DRESSING In a small bowl, combine the vinegar and shallot and let stand for 30 minutes. Slowly whisk in both oils until incorporated. Season with salt and pepper.
MAKE THE SALAD In a food processor, puree 1 ball of burrata until smooth and spreadable. Spread the burrata puree in shallow bowls. In a medium bowl, toss the mint, pea tendrils, purslane and pickled pepper rings with the dressing. Season with salt and pepper and toss to coat. Mound the salad in the bowls. Tear the remaining burrata into small pieces and arrange in the salads along with the peach wedges.
The drained pickled pepper rings can be refrigerated for 1 week.
Pair this salad with a minerally, strawberry-scented rose.
This tasty recipe was brought to you by: Food&WIne
Blood Orange Olive Oil Cake
3 blood orange
1 cup Caster Sugar
4 tablespoons buttermilk
2 cups plain flour
1 1/2 teaspoons baking powder
1/4 teaspoon bicarb soda
1 pinch salt
2/3 cup of Blood Orange Olive Oil
Preheat oven to 350 degrees. Grease a 9-by-5-inch loaf pan. Grate zest from 2 oranges and place in a bowl with sugar. Using your fingers, rub ingredients together until orange zest is evenly distributed in sugar.
Supreme an orange: Cut off bottom and top so fruit is exposed and orange can stand upright on a cutting board. Cut away peel and pith, following curve of fruit with your knife. Cut orange segments out of their connective membranes and let them fall into a bowl. Repeat with another orange. Break up segments with your fingers to about 1/4-inch pieces.
Halve remaining orange and squeeze juice into a measuring cup. You will have about 1/4 cup or so. Add buttermilk or yogurt to juice until you have 2/3 cup liquid altogether. Pour mixture into bowl with sugar and whisk well. Whisk in eggs.
In another bowl, whisk together flour, baking powder, baking soda and salt. Gently whisk dry ingredients into wet ones. Switch to a spatula and fold in oil a little at a time. Fold in pieces of orange segments. Scrape batter into pan and smooth top.
Bake cake for about 55 minutes, or until it is golden and a knife inserted into center comes out clean. Cool on a rack for 5 minutes, then unmold and cool to room temperature right-side up. Serve with whipped cream and honey-blood orange compote, if desired.
This delicious recipe was brought to you by: NYT
Fish Tacos with Homemade Pico de Gallo
4 thick Fillets of Cod
1 Ripe Tomato or 5 Roma Tomatoes
1 Serrano Pepper
1 Jalapeño Pepper
1 Small Chopped Onion
1 Chopped Avocado
1 tbsp. of minced Garlic
1 bunch of Chopped Cilantro
Sazon (1 pkt)
Black Cracked Pepper
Pinch of Sea Salt
1/2 cup Coconut Oil
Flour (Pour 2 cups of flour on a plate and set next to, but not to close to, the pan with Coconut Oil inside. You’re going to need it right before you begin cooking the fish)
For the Pico de Gallo:
Throw onion, tomatoes, peppers, garlic, cilantro, avocado, salt and pepper into bowl and gently mix. Squeeze lemon overtop. Put in fridge.
For the Fish:
Cut cod into small sections and season with Sazon and pepper. (Do not add salt to the fish until the meal is completely ready to eat. Sazon is pretty salty on its own. Taste it first then add salt if necessary)
Pour Coconut Oil into pan with flame on medium-high. Completely coat fish with flour then place fish into pan, being sure not to overcrowd.
Cook on each side for 4-5 minutes or until golden brown. Take out of pan and set aside.
Warm up your tortillas directly on the flame or in the oven.
Dress your tortilla with cod, cabbage, and pico de gallo and enjoy! Squeeze a lemon or lime overtop for some added zest!
*If possible, get all of your ingredients from your local farmers market. The fruits and produce and veggies at the farmers market are almost ALWAYS the freshest and tastiest 🙂
Balsamic Glazed Steak
2 tbsp. Earth Balance Butter
1 thick Ribeye Steak
Fresh Black Cracked Pepper
1/2 tsp. Sea Salt
1/2 tsp. Gourmet Blends Herbes de Provence Olive Oil
1/2 cup Gourmet Blends Traditional Balsamic
Rinse and pat dry steak. Coat with pepper, sea salt, and balsamic. Cover and put in fridge for 18-24 hours.
Heat skillet with butter and olive oil on med-high heat. Olive Oil burns easier than any other oil I know of, so be sure to keep an eye on the intensity of the flame. Reduce heat to medium and place steaks in skillet for about 4-5 minutes each side. Transfer steaks to a plate and turn flame on low.
Place plate in microwave or cover with aluminum foil to keep warm.
Turn up heat and add another teaspoon of balsamic and butter to skillet, scraping up brown bits. Simmer for 2 minutes and remove from heat and drizzle over steak.
Serve with potatoes and asparagus or your choice of any side.
Chicken Piccata, for Two!
2 tbs. Gourmet Blends Tuscan Herb Olive Oil
2 boneless, skinless, thin-cut chicken cutlets
¼ tsp. freshly ground black pepper and sea salt
1 ½ cups chicken broth
1 tsp. chopped fresh rosemary
1 Lemon cut into wedges
3 tbsp. nonpareil capers
3 tbsp. vegetable butter
1 minced garlic clove
1. Season chicken with sea salt and pepper. Set aside.
2. Generously coat a 12-in. ovenproof skillet with Tuscan Herb Olive Oil and 2 tbsp. of butter.
3. Heat pan over high heat. Place cutlets in pan until lightly browned, 2 minutes per side. Transfer to a plate and cover with foil to keep warm. Add chicken broth, garlic, rosemary and capers. Bring to a simmer, 1 to 2 minutes.
4. Return chicken to the pan and squeeze 1 or 2 lemon wedges over chicken. gently simmer until chicken is cooked through, 2 to 3 minutes. Remove chicken from pan and divide among 2 plates.
5. Add remaining butter to sauce in pan and cook over high heat until slightly thickened, 1 to 2 minutes. (Add flour if you like you sauce gravy-like)
6. Spoon about ½ cup sauce over each plate.
Banana Chocolate Balsamic Ice Cream Smoothie
2 Ripe Bananas
1 Tbsp. Gourmet Blends Chocolate Balsamic Vinegar
1 1/2 cup of Ice
1 cup of (quality) Vanilla Ice Cream
1/2 cup of (Almond, Soy or Regular) Milk
Place ingredients in blender, pour it in a cup and enjoy!
(Add peanut butter or more vanilla ice cream for a thicker consistency)
Brussels Sprouts with Balsamic and Cranberries
- Trim/clean Brussels sprouts, then cut them in half if desired (or you can leave them whole). Arrange on two baking sheets and toss with olive oil. Sprinkle with plenty of salt and pepper and roast at 375 degrees for 25 to 30 minutes, or until brown.
- Place balsamic vinegar in a saucepan until it begins to boil, then reduce heat to low for about 8-10 minutes.
- Sprinkle dried cranberries on brussels sprouts, drizzle the balsamic over the cranberries and roasted sprouts. Toss and serve immediately!
This delicious recipe was brought to you by the wonderful and talented: pioneerwoman
Kale-Berry & Apple Summer Salad (mango or pineapple optional)
1 bunch of dark green whole leaf kale
1/2 cup halved walnuts & pecans
2 tbsp Gourmet Blends Raspberry Balsamic
2 tbsp Gourmet Blends Meyer Lemon Olive Oil
(Add 1 cup of Chicken or fish for additional protein)
For the Kale:
Wash kale, take out veins and tear into bite-size pieces.
Massage with one whole lemon for 2 to 3 minutes.
Marinate in the refrigerator for 30 minutes while you prepare your fruit.
For the Fruit & Nuts:
Wash and slice apple into thin wedges. Combine apple wedges and nuts in small bowl and put to the side.
After the kale has marinated, throw into bowl, add Gourmet Blends Raspberry Balsamic & Gourmet Blends Meyer Lemon Olive Oil, fruits and nuts and enjoy!
Nutrition info per serving (1 serving=1 cup)
Calories : 108 cal
Fat : 4 g
cholesterol : 0 mg
sodium :89 mg
Carbohydrates: 15 g
Fiber: 2 g
Protein: 3 g
By: Chef Stacie Taylor
Organic Pacific Salmon Marinade
Rinse salmon and allow to dry. Place in large quart size baggie and add the following:
1/4 cup Gourmet Blends Blood Orange Olive Oil.
1/4 cup Orange Blossom Honey.
Juice of two oranges
Sprinkle with Pink Himalayan Sea Salt.
Sprinkle with Garlic Salt
Place skin side up in fridge overnight. Rotate once.
Marinade 24 hrs before to intense flavor profile.
Pre heat oven 350*
Line a pan with aluminum foil and drizzle a little olive oil onto the aluminum (makes for easy clean up). Sprinkle with black cracked pepper, Pink Himalayan sea salt, garlic salt and Gourmet Blends Blood Orange Olive Oil.
Skin down, place in oven for 35 minutes.
Last 15 mins: drizzle the top on your salmon with Orange Blossom Honey. Cook until the edges are crispy and enjoy!!
By: Chef Stacie Taylor