Spinach Sautée with Basil Olive Oil and Dairy or Non Dairy Mozzarella

Plate of plain baby spinach bunch.

This spinach sautée can be dairy and salt free, but even more delicious. Read on and taste for yourself. This recipe is delish!

Ingredients for Sautéed Spinach (serves two):

  • 1 Plentiful handful of baby spinach
  • 2 tbsp Gourmet Blends Basil Olive Oil (1 tbsp when serving without eggs)
  • 3-4 Pinches Vegan Mozzarella Style Shreds (Trader Joes brand is dairy free, melts and stretches). You can use regular mozzarella.
  • Several pinches (to taste) of Mrs Dash Table Blend (salt-free)
  • 1/2 Pinch of Himalayan Pink Salt Cystals (Trader Joes Brand or other substitute salt)

Method for Sautéeing Spinach (cook time 2-3 minutes or to your liking):

  1. Place pan over medium heat.
  2. Prevent sticking. Butter or spray pan. (suggestion: use coconut oil spray)
  3. Add baby spinach bundle.
  4. Pour Gourmet Blends Basil Olive Oil evenly over baby spinach. Toss to spread the Gourmet Blends Basil Olive Oil over all the leaves.
  5. Now top with vegan mozzarella or regular mozzarella. (You can also substitute with another cheese of your choice. Like a cheddar, goat or swiss cheese.)
  6. Sprinkle Mrs Dash evenly over vegan mozzarella and spinach
  7. Next turn the temperature down to simmer.
  8. Let ingredients sit to cook for two to three minutes or to your liking. Don’t let the spinach get too soggy by cooking for too long.
  9. Tend to prepping for plating sautéed spinach.

Note:

  1. If serving with eggs prepare and time out cooking of your eggs to be warm and ready when the sauteed spinach is ready.

Eggs Benedict with Sautéed Spinach and Basil Olive Oil

Enjoy a healthy version of Eggs Benedict with Sautéed Spinach and Basil Olive Oil.  The spinach sauté is quick and easy to prepare. It features salt free seasonings and vegan mozzarella cheese. It acts as a delicious substitute for hollandaise sauce. You can enjoy this dish with toast or english muffin*. It’s just as amazing without the bread — making it gluten free*.

Overall Ingredients for Dish (serves two):

  • 2 Eggs (add more if you’d like to)
  • Your favorite toast, english muffin or gluten free bread (optional)
  • Butter or spray for pan
  • Sautéed Spinach ingredients (see below)

Ingredients for Sautéed Spinach (serves two):

  • 1 Plentiful handful of baby spinach
  • 2 tbsp Gourmet Blends Basil Olive Oil (1 tbsp when serving without eggs)
  • 3-4 Pinches Vegan Mozzarella Style Shreds (Trader Joes brand is dairy free, melts and stretches). You can use regular mozzarella.
  • Several pinches (to taste) of Mrs Dash Table Blend (salt-free)
  • 1/2 Pinch of Himalayan Pink Salt Cystals (Trader Joes Brand or other substitute salt)

Method for Sautéeing Spinach (cook time 2-3 minutes or to your liking):

  1. Prepare and time out cooking of your eggs to be warm and ready when the sauteed spinach is ready.
  2. Place non-stick pan over medium heat.
  3. Prevent sticking. Butter or spray pan. (suggestion: use coconut oil spray)
  4. Add baby spinach bundle.
  5. Pour Gourmet Blends Basil Olive Oil evenly over baby spinach. Toss to spread the Gourmet Blends Basil Olive Oil over all the leaves.
  6. Now top with vegan mozzarella or regular mozzarella.
  7. Sprinkle Mrs Dash evenly over vegan mozzarella and spinach
  8. Next turn the temperature down to simmer.
  9. Let ingredients sit to cook for two to three minutes or to your liking. Don’t let the spinach get too soggy by cooking for too long.
  10. Tend to prepping for plating sautéed spinach and poached eggs.

Plating Poached Eggs and Sautéed Spinach (there are several options):

  1. Serve the poached egg(s) over a bed of the sautéed spinach.
  2. Serve the poached egg(s) with the sautéed spinach on the side.
  3. Serve with toast or english muffin*.  Place the spinach over toast or muffin. Top the poached egg over the bed of sautéed spinach.

Finishing techniques for Eggs Benedict with Sautéed Spinach and Basil Olive Oil:
- After plating the food fork the yoke to let it run and add salt to taste – or Mrs Dash Table Blend (salt-free).

Variation for Eggs Benedict with Sautéed Spinach and Basil Olive Oil:
You can even vary this recipe by preparing this dish with fried eggs.
* Serving without toast or muffin gives you more of a gluten free dish. But you can include a gluten free bread. One suggestion is to use Against the Grain Gourmet Vermont Country Rolls (gluten-free and dairy-free). They have a store locator on their website. It’s often sold at Whole Foods Market.

From the kitchen of Lisa Fischer; Nutrition Counselor for emotional eating and well-being and Founder of Soul2SoulHealing.com. Lisa enjoys making tasty but healthier choices in the kitchen. What variations do you like to put into your Eggs Benedict recipe? Let us know in the comments below.

Tomato Soup with Basil Olive Oil

Tomato Soup with Basil Olive Oil

Try Iris’ Homemade Tomato Soup with Gourmet Blends Basil Olive Oil.

Ingredients:

  1. 2 Tbs. extra virgin olive oil
  2. 1 large yellow onion, roughly diced
  3. 1 stalk celery, diced
  4. 1 medium carrot, diced
  5. 2 cloves garlic, chopped
  6. 2 bay leaves
  7. 1 – 28 oz can  Whole Tomatoes with juices (San Marzano’s if possible)
  8. 1 – 28 oz can Crushed Tomatoes with juices (San Marzano’s if possible)
  9. 20 fresh basil leaves, torn
  10. 4 cups sodium free chicken stock
  11. 1/4 cup whole milk
  12. 1/4 cup heavy cream (or half and half)
  13. Kosher salt/fresh ground pepper to taste
  14. Fresh basil leaves and fresh chives for garnish
  15. Gourmet Blends Basil Olive Oil

 

Instructions:

  • Saute onion, celery, carrot in olive oil in a stock pot at medium heat till onions are translucent – about 8 minutes -
  • Then add garlic and bay leaves and saute for 2 more minutes.
  • Add both cans of tomatoes and chicken stock, basil leaves and salt and pepper and bring to a boil.
  • Then reduce heat to just above a rolling simmer, cover with lid slightly open and cook for 40 minutes.
  • Remove bay leaves.
  • Let it cool slightly.
  • Puree with an immersion blender.
  • Correct seasonings.
  • Add milk and cream, stir by hand till fully combined and bring back to temperature.
  • Serve hot topped with a few ribbons of julienned basil leaves and chopped chives.
  • Finish with drizzles of Gourmet Blends Basil Olive Oil.

 

From the kitchen of Iris Benjamin; food aficionado and co-owner of BR Blends, a proud distributor of Gourmet Blends. Iris’ enjoys a great watermelon salad. What variations do you like to put into your watermelon salad recipe? Let us know in the comments below.

Iris’ Roasted Chicken with Georgia Peach White Balsamic Vinegar and Rosemary Olive Oil

Iris’ Roasted Chicken with Georgia Peach White Balsamic Vinegar and Rosemary Olive Oil recipe serves 2-3 people. For a recipe variation replace our Georgia Peach White Balsamic Vinegar with D’Anjou Pear White Balsamic Vinegar.

General Ingredients:
1 4 lb. chicken, cut up into 8 pieces

Marinade Ingredients:

1/3 cup Georgia Peach White Balsamic Vinegar
2 tsp Rosemary Olive Oil
1 sprig fresh rosemary, stripped and finely chopped
3 cloves garlic, finely minced
1 Tbs fresh ginger root, grated or finely chopped
4 medium Yukon Gold potatoes, sliced into 1/2″ slices (parboil for 5 minutes)
6 shallots, peeled and cut into wedges
1/2 lb. brussels sprouts, cleaned with bottoms trimmed
Coarse salt/fresh ground pepper to taste
1/2 cup low sodium chicken stock
1/2 cup dry white wine (optional)

Instructions:
1. Preheat oven to 400 degrees.

2. Put chicken in a baggie with marinade.  Refrigerate overnight if possible – or 2 hours minimum.

3. Scatter potatoes, brussels sprouts and shallots over bottom of a large casserole dish.  Pour marinade into dish and nestle chicken pieces, skin side down, into vegetables.  Add stock and wine to pan.  Season generously with salt and pepper.

4. Bake for 1 to 1/4 hours.  After 1/2 hour, turn chicken pieces skin side up for final 1/2 hour and bake till skin is golden brown.

From the kitchen of Iris Benjamin; food aficionado and co-owner of BR Blends, a proud distributor of Gourmet Blends.

Iris’ Roasted Chicken with D’Anjou Pear White Balsamic Vinegar and Rosemary Olive Oil

Iris’ Roasted Chicken with D’Anjou Pear White Balsamic Vinegar and Rosemary Olive Oil recipe serves 2-3 people. For a recipe variation use our Georgia Peach White Balsamic Vinegar in place of our D’Anjou Pear White Balsamic Vinegar.

General Ingredients:
1 4 lb. chicken, cut up into 8 pieces

Marinade Ingredients:

1/3 cup D’Anjou Pear White Balsamic Vinegar
2 tsp Rosemary Olive Oil
1 sprig fresh rosemary, stripped and finely chopped
3 cloves garlic, finely minced
1 Tbs fresh ginger root, grated or finely chopped
4 medium Yukon Gold potatoes, sliced into 1/2″ slices (parboil for 5 minutes)
6 shallots, peeled and cut into wedges
1/2 lb. brussels sprouts, cleaned with bottoms trimmed
Coarse salt/fresh ground pepper to taste
1/2 cup low sodium chicken stock
1/2 cup dry white wine (optional)

Instructions:
1. Preheat oven to 400 degrees.

2. Put chicken in a baggie with marinade.  Refrigerate overnight if possible – or 2 hours minimum.

3. Scatter potatoes, brussels sprouts and shallots over bottom of a large casserole dish.  Pour marinade into dish and nestle chicken pieces, skin side down, into vegetables.  Add stock and wine to pan.  Season generously with salt and pepper.

4. Bake for 1 to 1/4 hours.  After 1/2 hour, turn chicken pieces skin side up for final 1/2 hour and bake till skin is golden brown.
From the kitchen of Iris Benjamin; food aficionado and co-owner of BR Blends, a proud distributor of Gourmet Blends.

Iris’ Endive, Pear, Orange and Almond Summer Salad with Black Currant Balsamic Vinegar & Blood Orange Olive Oil

Iris’ Roasted Beet, Orange & Goat Cheese Salad with Traditional Balsamic Vinegar and Blood Orange Olive Oil
Iris’ Roasted Beet, Orange & Goat Cheese Salad with Traditional Balsamic Vinegar and Blood Orange Olive Oil

Ingredients:

Salad:
2 bulbs Belgian endive
1 Mandarin orange
1/2 cup toasted slivered almonds
1 firm ripe Bartlett pear, peeled and thinly sliced
Salt/freshly ground pepper to taste

Vinaigrette:
2 Tbsp. Black Currant Balsamic Vinegar
2 Tbsp. Blood Orange Olive Oil
2 Tbsp. fresh cilantro, roughly chopped
1 clove garlic, finely diced
Blend well to combine

Instructions:

Preheat oven to 375 degrees. Toast almonds in oven for 2-3 minutes till lightly browned – watch carefully to not burn.  Set aside to cool.  Cut core off bottom endive bulbs.  Separate, wash and dry leaves.  Place in bowl.  Peel orange and separate sections, discarding membranes.  Add to endive.  Add pear slices.  Salt and pepper to taste.  Toss lightly with vinaigrette (don’t saturate).  Sprinkle almonds on top and serve.  Serves 4 as side dish and 2 as main course.

Related Recipes:

Iris’ Endive, Pear, Orange and Almond Summer Salad with Black Currant Balsamic Vinegar & Blood Orange Olive Oil

Iris’ Roasted Beet, Orange & Goat Cheese Salad with Traditional Balsamic Vinegar and Blood Orange Olive Oil
Iris’ Roasted Beet, Orange & Goat Cheese Salad with Traditional Balsamic Vinegar and Blood Orange Olive Oil

Ingredients:

Salad:
2 bulbs Belgian endive
1 Mandarin orange
1/2 cup toasted slivered almonds
1 firm ripe Bartlett pear, peeled and thinly sliced
Salt/freshly ground pepper to taste

Vinaigrette:
2 Tbsp. Black Currant Balsamic Vinegar
2 Tbsp. Blood Orange Olive Oil
2 Tbsp. fresh cilantro, roughly chopped
1 clove garlic, finely diced
Blend well to combine

Instructions:

Preheat oven to 375 degrees. Toast almonds in oven for 2-3 minutes till lightly browned – watch carefully to not burn.  Set aside to cool.  Cut core off bottom endive bulbs.  Separate, wash and dry leaves.  Place in bowl.  Peel orange and separate sections, discarding membranes.  Add to endive.  Add pear slices.  Salt and pepper to taste.  Toss lightly with vinaigrette (don’t saturate).  Sprinkle almonds on top and serve.  Serves 4 as side dish and 2 as main course.

Related Recipes:

Roasted Asparagus with Traditional Balsamic Vinegar & Meyer Lemon Olive Oil

Roasted asparagus with traditional balsamic vinegar

Roasted asparagus with traditional balsamic vinegar

Ingredients:

Instructions:

Preheat oven to 450 degrees. Line a jelly roll pan with foil. Cut ends of asparagus, mix oil and vinegar and toss with asparagus. Sprinkle with salt and pepper.  Toast for 10 min or until tender.

Related Recipes:

Roasted Asparagus with Traditional Balsamic Vinegar & Meyer Lemon Olive Oil

Roasted asparagus with traditional balsamic vinegar

Roasted asparagus with traditional balsamic vinegar

Ingredients:

Instructions:

Preheat oven to 450 degrees. Line a jelly roll pan with foil. Cut ends of asparagus, mix oil and vinegar and toss with asparagus. Sprinkle with salt and pepper.  Toast for 10 min or until tender.

Related Recipes:

Ann’s Mango Salad for Two with Pomegranate Balsamic Vinegar and Lime Olive Oil

Ann's Mango Salad for Two with Pomegranate Balsamic Vinegar and Lime Olive Oil

Ann’s Mango Salad for Two with Pomegranate Balsamic Vinegar and Lime Olive Oil

Ingredients:

Enough lettuce and spinach to make two salads -

Instructions:

*Spread pine nuts onto small cookie sheet and roast for 2-3 minutes in 400 degree oven (don’t let them burn – watch closely).  Cool.

Related Recipes:

Ann’s Harvest Salad for Two with Pomegranate Balsamic Vinegar and Lime Olive Oil

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Ann's Harvest Salad for Two with Pomegranate Balsamic and Lime Olive Oil

Ann’s Harvest Salad for Two with Pomegranate Balsamic and Lime Olive Oil

Ingredients:

Enough Lettuce (mixed greens, butter – your choice) for two salads
1 ripe pear (Bosc, Bartlett, etc. – your choice)
2 Tbls. dried cranberries
2 Tbls. walnuts
2 Tbls. Pomegranate Balsamic Vinegar
2 Tbls. Lime Olive Oil
2 slices of Gorgonzola Cheese in broken into small chunks

Instructions:

Divide lettuce into two salad bowls
Quarter and core the pear into thin slices and place 1/2 of pear on lettuce in each bowl
Sprinkle each w/ walnuts and cranberries
Drizzle with Pomegranate Balsamic Vinegar and Lime Olive Oil
Sprinkle Gorgonzola cheese on top

Related Recipes:

Iris’ Roasted Beet, Orange & Goat Cheese Salad with Traditional Balsamic Vinegar and Blood Orange Olive Oil

Iris' Roasted Beet, Orange and Goat Cheese Salad with Traditional Balsamic Vinegar and Blood Orange Olive Oil

Iris' Roasted Beet, Orange and Goat Cheese Salad with Traditional Balsamic Vinegar and Blood Orange Olive Oil

Ingredients:

- 4 medium beets, roasted (golden Beets are great too if you can find them)
- 2 navel oranges or clementines, peeted, sections removed from membranes
- Goat cheese slices or high quality mozzarella slices (around 8 oz.)
- 1/2 small red onion, sliced paper thin
- Greens such as arugula or mesclun lettuces, washed and dried
- 1/4 c. toasted pine nuts
- Traditional Balsamic Vinegar
- Blood Orange Olive Oil
- Sea salt and fresh ground pepper

Instructions:

Preheat oven to 400 degrees. Rub beets with regular olive oil, wrap in foil and place on sheet pan in oven for at least 45 minutes or till fork tender.  Once done, remove and let cool.  Wear rubber gloves to protect your hands from beet stains while removing skins.  Toast pine nuts briefly in oven for 3-4 minutes.  Set aside to cool.  Divide greens between plates.  Slice beets.  Arrange alternate slices of beets, cheese and orange segments on greens.  Place a few sliced rings of red onion on top.  Drizzle lightly with Traditional Balsamic Vinegar and Blood Orange Olive Oil.  Sprinkle with pine nuts.  Season to taste with salt and pepper.  Serves 2 as main course; 4 as side dish.

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Iris’ Roasted Beet, Orange & Goat Cheese Salad with Traditional Balsamic Vinegar and Blood Orange Olive Oil

Iris' Roasted Beet, Orange and Goat Cheese Salad with Traditional Balsamic Vinegar and Blood Orange Olive Oil

Iris' Roasted Beet, Orange and Goat Cheese Salad with Traditional Balsamic Vinegar and Blood Orange Olive Oil

Ingredients:

- 4 medium beets, roasted (golden Beets are great too if you can find them)
- 2 navel oranges or clementines, peeted, sections removed from membranes
- Goat cheese slices or high quality mozzarella slices (around 8 oz.)
- 1/2 small red onion, sliced paper thin
- Greens such as arugula or mesclun lettuces, washed and dried
- 1/4 c. toasted pine nuts
- Traditional Balsamic Vinegar
- Blood Orange Olive Oil
- Sea salt and fresh ground pepper

Instructions:

Preheat oven to 400 degrees. Rub beets with regular olive oil, wrap in foil and place on sheet pan in oven for at least 45 minutes or till fork tender.  Once done, remove and let cool.  Wear rubber gloves to protect your hands from beet stains while removing skins.  Toast pine nuts briefly in oven for 3-4 minutes.  Set aside to cool.  Divide greens between plates.  Slice beets.  Arrange alternate slices of beets, cheese and orange segments on greens.  Place a few sliced rings of red onion on top.  Drizzle lightly with Traditional Balsamic Vinegar and Blood Orange Olive Oil.  Sprinkle with pine nuts.  Season to taste with salt and pepper.  Serves 2 as main course; 4 as side dish.

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Black Bean and Corn Salad

Ingredients:

1 bag of frozen corn thawed
1 (16oz) can of black beans drained and rinsed
1 – 2 cups of cherry tomatoes halved
1/4 cup or more to taste of cilantro (or parsley)
1/2 red onion chopped (not too fine)
1 1/2 Tbsp Lime Olive Oil or Meyer Lemon Olive Oil
1 tsp garlic
Salt & pepper

Instructions:

1. Combine corn, beans, tomatoes and onion in a bowl
2. Mix Olive oil garlic and seasonings, toss with corn mixture
3.  Add cilantro, toss
4.  OR, toss with Garlic Basil Parmesan Dipping Oil and substitute cilantro with fresh basil.

Carole Hicks’ Blood Orange Olive Oil Cake

Ingredients:

1-1/2 cups flour
1 cup sugar
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 eggs slightly beaten
3/4 cups milk
1/2 cup Blood Orange Olive Oil
2 tsp. grated orange peel (zest)

Glaze (Optional)

2 Tbs. confectioners sugar
2 Tbs. fresh squeezed orange juice (adjust amounts to correct consistency)

Instructions:

Pre-heat oven to 325 degrees.
Oil and flour loaf pan (parchment paper on bottom works great) 9″ x 5″ x 3″.
Combine dry ingredients and set aside.
Beat eggs, oil, milk and orange zest till blended.  Add dry ingredients to wet mixture and thoroughly combine without over mixing.  Pour into loaf pan.  Bake for minimum of 40 minutes (start testing at this point) or until toothpick comes out clean.  Ovens will vary.  Cool for 15 minutes and turn out on cake plate.  Option: Mix confectioners sugar and orange juice till you have a thick but pourable liquid.  Drizzle glaze down the top center of cake while still warm.

Variations:  Substitute Meyer Lemon Olive Oil or Lime Olive Oil .  And for glazes, use corresponding lemon or lime juices.  Equally delicious.

Note from Iris:  This may be the best cake I’ve ever tasted and the easiest to make.  For those who are gluten intolerant, substitute organic brown rice flour.  It will not rise quite as much, but it is still incredible.

Iris’ Roasted Chicken with Meyer Lemon Olive Oil, Garlic and Thyme*

Roasted-Chicken-with-Meyer-Lemon-Olive-Oil,-Garlic-and-Thyme

Roasted Chicken with Meyer Lemon Olive Oil, Garlic and Thyme

Ingredients:
1 3-1/2 – 4 lb. whole chicken
1/3 cup Meyer Lemon Olive Oil
1 bulb garlic – cut off top 1/3, exposing cut cloves
2 extra garlic cloves
1/2 lemon
1 bunch fresh thyme
1 cup low-sodium chicken broth, divided in 1/2
1/4 cup dry white wine (optional)
Kosher salt/fresh ground pepper to taste

Instructions:

Here is how you can enjoy Roasted Chicken with Meyer Lemon Olive Oil, Garlic and Thyme. Pre-heat oven to 375 degrees.Wash chicken inside and out, dry thoroughly.  Cut off wing tips and discard.  Place chicken in casserole dish.  Season inside of cavity with salt and pepper.  Crush 2 garlic cloves and mix into 1/3 cup of Meyer Lemon Olive Oil.  Brush cut garlic bulb with Meyer Lemon Olive Oil and place inside cavity along with 1/2 lemon and 1/2 bunch of thyme.  Brush chicken liberally with remainder of Meyer Lemon oil/garlic mixture.  Strip 10 sprigs of thyme and sprinkle over chicken and season with salt and pepper.  With knife tip, puncture skin of chicken in a few places so skin won’t pop during browning.  Anchor wings to sides of chicken with tooth picks.  Tie legs together. Pour 1/2 cup chicken broth and 1/4 cup wine in bottom of pan.  Roast for approximately 1-1/4 hours, basting every 20 minutes or till juices run clear and internal temperature reaches 175 degrees (measure temp. in breast and meaty part of thigh).  Slit skin where leg joins body to be sure it’s no longer pink.  Remove from oven to cutting board. Discard lemon, garlic bulb and thyme.  Cover with foil and let it rest for 15 minutes.  Strain pan juices into a sauce pan, skim off fat, add remaining 1/2 cup of broth and boil gently till slightly reduced.  If you want thickened sauce, add small amount of flour and stir till blended.  Carve chicken and serve w/ sauce.  Great w/ mashed potatoes and green vegetable.  Serves 2-3.

*Variation: Follow recipe using Blood Orange Olive Oil, fresh rosemary (use only  2 sprigs chopped on outside of chicken) and 1/2 orange in place of Meyer Lemon Olive Oil, thyme and 1/2 lemon.

Related Recipe:

Roasted Asparagus with Traditional Balsamic Vinegar & Meyer Lemon Olive Oil

Ingredients:

Instructions:

Pre-heat oven to 450 degrees
Line a jelly roll pan with foil.
Cut ends of asparagus, mix oil and vinegar and toss with asparagus.
Sprinkle with salt and pepper.  Toast for 10 min or until tender.

Related Recipes:

Roasted Asparagus with Traditional Balsamic Vinegar & Meyer Lemon Olive Oil

Ingredients:

Instructions:

Pre-heat oven to 450 degrees
Line a jelly roll pan with foil.
Cut ends of asparagus, mix oil and vinegar and toss with asparagus.
Sprinkle with salt and pepper.  Toast for 10 min or until tender.

Related Recipes:

Richard’s Walnuts with Meyer Lemon Olive Oil

Ingredients:
1 -1/2 Tbsp. Meyer Lemon Olive Oil
1 cup walnuts
Sea salt to taste

Instructions:
Heat oil in saute pan and add walnuts.  Stir till brown on both sides (don’t be afraid if there are a few black charred spots).  Add a couple pinches sea salt at end of process and stir for 10 seconds.

Suggested uses:
On ice cream or sweet yogurt (add walnuts while still hot).
By themselves in a pretty bowl with a cocktail – particularly good with a vodka gimlet on the rocks.  Out of this world.

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Richard’s Cucumber and Red Onion Salad with Black Currant Balsamic Vinegar and Rosemary Olive Oil

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Ingredients: – 1 large cucumber (regular or hot house), thin-sliced – 2 Tbsp chopped red onion – Sea Salt/fresh ground pepper to taste – Black Currant Balsamic Vinegar – Rosemary Olive Oil Instructions: Cut cucumber into 1/16th” slices into salad bowl.  … Continue reading