A creamy, healthy, festive spiced carrot dip with pomegranate seeds, fresh mint, pistachios and sesame seeds is a wonderfully bright dip. Serve with grilled bread, mini naan or crudité.
Serves 6 – 8
This recipe and photo were adapted directly from Kayla Howey’s beautiful blog and website, The Original Dish, https://www.theoriginaldish.com/2019/04/05/spiced-carrot-dip-with-pomegranate-mint/#tasty-recipes-6876
Serves: serves 4-6
This quick and easy salad is perfect for any occasion and is ideal when your current stock/selection of tomatoes is not very good. The fragrant and sweet balls of cantaloupe add a surprisingly delicious twist to the standard Caprese salad and we promise you won’t miss the tomatoes! Besides, if you’ve ever enjoyed a slice of cantaloupe wrapped up in salty prosciutto, you already know how delicious this combination is going to be. A total crowd pleaser!
• 1 cantaloupe, halved and seeded
• 1 8-ounce container mozzarella balls (pearl size balls are a good choice here)
• 8-10 slices prosciutto, chopped/torn into large pieces
• ¼ cup basil leaves, thinly sliced• ¼ cup mint leaves, thinly sliced
• 3 tablespoons TAO extra-virgin olive oil or TAO Basil olive oil
• 1½ tablespoons honey
• 1 tablespoon TAO Peach or Citrus Mint or Banana white balsamic vinegar
• Himalayan pink salt and freshly ground black pepper to taste Instructions
1. Scoop balls from the cantaloupe with a small spoon or melon baller and add to serving bowl or platter.
2. Add the mozzarella pearls and the chopped/torn prosciutto. Sprinkle with the chopped basil and mint leaves.
3. In a small bowl, whisk the olive oil, honey and balsamic vinegar together and season with Himalayan pink salt and freshly ground black pepper. Drizzle over the cantaloupe and toss to coat. Season with more salt and pepper and additional herbs to taste.
• ¼ cup sugar
• 1/3 cup TAO Grapefruit or Citrus Mint balsamic
• 1 ½ tsp finely grated onion (we use a handheld micro planer)
• 1 teaspoon yellow mustard powder
• ½-1 tsp salt
• 1 cup TAO EVOO (a mild to medium robust EVOO may work best here)
• 1 ½ tsp poppy seeds
• 4 medium pink or red grapefruit, peeled and sectioned (save time: purchase peeled sections in jar from grocer’s cold case, near orange juices)
• 4 medium avocados, peeled and cut into wedges
• Bibb lettuce or organic mixed baby field greens
In a bowl, combine the sugar, vinegar, onion, mustard and salt; stir until sugar is dissolved. Gradually whisk in oil. Stir in poppy seeds. Cover and refrigerate until serving.
Just before serving, stir salad dressing. Arrange grapefruit and avocados on lettuce-lined plates; drizzle with desired amount of dressing.
Yield: 8-10 servings
Gremolata is a dressing or garnish made with chopped parsley, garlic, and grated lemon zest (and sometimes mint), served as an accompaniment to meat, chicken or fish, or in this recipe, as the perfect match for pasta!
You can use the gremolata on flatbreads and as a marinade to baked chicken and fish. Gremolata also makes a bright accompaniment to oysters and shrimp! Always serve with fresh lemon slices or wedges.
Note: To make a bright Gremolata marinade or salad dressing, combine the first 6 ingredients of this recipe and add ¼ cup of TAO Citrus Mint balsamic vinegar.
Serves 4 to 6
Heat oven to 375 degrees. Rinse and pat dry the game hens.
Mix the cocoa, five spice powder, salt and black pepper in a small bowl. Place the hens in a shallow dish, and sift the rub mixture over them, rubbing into their skins all over.
Heat the olive oil in a wide, oven-proof skillet (cast iron is good) over a medium flame. When the oil is hot, place the birds breast side down in the pan setting aside the dish the the birds were in and any leftover rub. Sear the breast for 3 to 4 minutes and then loosen them with a spatula taking care not to tear the delicate skin and then flip.
Add the shallots to the pan and saute’ for another 4 or 5 minutes.
While birds and shallots cook, mix the balsamic vinegar, honey and water in the shallow dish the birds were in. Scrape any leftover spice rub into the liquid. When the shallots are lightly browned and blistered, add the vinegar/honey/rub mixture to the skillet, add the grapes and rosemary sprigs and then shake the pan to loosen the birds and deglaze the pan.
Immediately put the skillet in the hot oen and roast for 45 minutes to 1 hour or until the internal temperature of the thickest part reads 165 degrees. Remove the skillet from the oven.
Arrange the roasted birds and the grapes on on a platter. While they rest, place the skillet over a medium-high flame and reduce the drippings and the shallots to a jammy glaze. This will take about 5 minutes. Pour the glaze over the birds or serve it in a gravy dish, tableside.
Balsamic reduction: reduced by one third over low heat