Burrata Salad with Peaches:: Pickled Peppers and Pea Tendrils Beauty

Super Creamy Burrata

Ingredients:
PICKLED PEPPER
1 banana pepper or cubanelle pepper, seeded and thinly sliced into rings
2/3 cup Champagne vinegar
2 teaspoons kosher salt

DRESSING
2 tablespoons red wine vinegar
2 tablespoons minced shallot
2 tablespoons Tuscan Herb Olive Oil
2 tablespoons grapeseed oil
Kosher salt
Pepper

SALAD
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
Kosher salt
Pepper
1 large, ripe yellow peach, pitted and cut into 12 wedges
1/2 yellow peach

Instructions:
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.

MAKE AHEAD
The drained pickled pepper rings can be refrigerated for 1 week.

SUGGESTED PAIRING
Pair this salad with a minerally, strawberry-scented rose.

This tasty recipe was brought to you by: Food&WIne

Fish Tacos with Homemade Pico de Gallo

Ingredients:
4 thick Fillets of Cod
2 Lemons
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
Chopped Cabbage
Corn Tortilla
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 🙂

Banana Chocolate Balsamic Ice Cream Smoothie

Ingredients:
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

Instructions:
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

Ingredients

• 3 pounds Brussels Sprouts
• 1/2 cup Olive Oil
• Sea Salt And Black Cracked Pepper
• 1 cup Gourmet Blends Traditional Balsamic Vinegar
• 1 cup Dried Cranberries

Instructions

• 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