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.
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
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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