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.
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
Basil Truffle Ravioli
In a skillet on medium heat, combine:
1 Cloved Minced Garlic
2 Tbsp Gourmet Blends Basil Olive Oil
1 Tbsp Gourmet Blends White Balsamic
1 Package Trader Joe’s Porcini Mushroom and Truffle Triangoli
1/2 Lemons worth of juice
2 Pinched Lemon Pepper
Mixing and flipping, cook for 15 min. Garnish with tomatoes, fresh basil, and Black Lava Salt.
Serve and enjoy 🙂
From the kitchen of Kim, The Golden Dionysus.
Who would have thought pretzels and balsamic vinegar?!! But it is delicious! Simply combine an equal amount of Gourmet Blends Black Currant Balsamic, Jalapeño White Balsamic and Meyer Lemon Olive Oil in a small container and mix. Add a little fresh black cracked pepper to enhance the taste 🙂 Dip your delicious pretzel and enjoy!
Thanks Kim, The Golden Dionysus, for this quick and easy recipe!
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