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!
For the Pesto:
(Combine the following in a blender or food processor)
2 1/2 handfuls of fresh basil leaves
2 Tbsp each of Gourmet Blends Rosemary Olive Oil and Meyer Lemon Olive Oil
3/4 Cup of organic mayo
2 diced cloves of garlic
3 pinches of lemon pepper
For the Pasta:
Boil approximately 6-8 cups of Rigatoni. Drain and immediately rinse with cool water to keep it from sticking. Combine with pesto mixture and top with sliced black olives, asparagus, tomatoes, shredded broccoli stalk and carrots and enjoy!
This delicious recipe has been provided to you by Kim, The Golden Dionysus.
Black Currant Teriyaki Skewers on Rosemary Sesame Rice
For the Rice:
In a pot of boiling water, put a medley of Brown, Red, and Black Rice. Once it is cooked, drain excess water if there is any and flavor with the juice of 1/2 lemon, 3-2 Tbsp coconut oil, 2 Tbsp Sesame oil, fresh rosemary, and Himalayan Pink Salt.
For the Black Currant Teriyaki Sauce:
1 Cup Water
1/4 Cup Soy Sauce
5 Tbsp Brown Sugar
2 Tbsp Honey
Garlic Salt to Taste
In a small sauce pan, combine above ingredients on medium/low heat. After these ingredients have been combined and heated, dissolve 2 Tbsp Cornstarch into 1/4 cold water and pour into sauce pan. Turn heat down to low, stirring occasionally as you prepare the chicken.
For the Chicken:
Skewer the chicken once it is cooked but still tender, place it on top of rice and drizzle the Black Currant Teriyaki. Garnish with lemon, sesame seeds, and black hawaiian salt.
Our White Balsamic Vinaigrette is addicting. People like to put it on anything they can or just have it on a spoon. Of course it is great with a salad. Continue reading
Learn how to make delicious Black Cherry Poached Pear Salad with Goat Cheese. This recipe features two star ingredients: D’anjou Pears and Gourmet Blends Black Cherry Balsamic Vinegar. Serves 4. Continue reading
American singer/songwriter and recording artist Katrina Woolverton shares with us her Beet Salad creation. It appears she has written another hit. This one for your kitchen repertoire. Katrina tells us that beets are delicious and have a sweet flavor. And … Continue reading
Avocado Slices Snack and Appetizer is a delicious little quickie recipe. Serve with Jalapeño White Balsamic Vinegar and Lime Olive Oil. Yum! Ingredients: Avocado Lime Olive Oil Jalapeño White Balsamic Vinegar Instructions: Slice avocado. Place in a bowl. Drizzle Jalapeño White Balsamic … Continue reading
Serve with Crab Cakes. Ingredients: 1 cup Mayonnaise 2 Chili’s from a can of Chipotle’s in Adobo Sauce 1 Tbsp Gourmet Blends Chipotle Chili Olive Oil 1 Tbsp. Lemon Juice Pinch of salt Instructions: Blend all ingredients in a food processor … Continue reading
Learn how to make delicious Chipotle Chili Crab Cakes as a Passed Appetizer. They are served with a taste popping Chipotle Chili Aioli. Yields approximately 20 crab cake towers. Ingredients: 1 egg 1 Tbsp. Gourmet Blends Chipotle Chili Olive Oil 1 … Continue reading