Grilled Onions with Balsamic VinaigretteWhen you grillthe onions directly over the flame until very dark, they will achieve thechargrilledflavorexpected from this recipe. Then to ensure the onions are completely cooked, they aresteamedin a covered disposable panrendering them soft and creamy.Serves 4Ingredients:½cupTAO EVOO: Our TAO Leek Olive Oil would beexcellent here3TBSbalsamic vinegar: TAO Maple or Fig balsamicwork very well hereKosher salt andpepper4onions, all about the same size, approximately 3” indiameter(13 by 9-inch) disposable aluminum roasting pan1 TBSminced fresh chivesDirections:1.Whisk 6 tablespoons oil, vinegar, 1 teaspoon salt, and ¼ teaspoon pepper together in bowl; setaside.2.Trim stem end of onions and halve onionsfrom root end to stem end, leaving skin intact. (Root end can betrimmed, but don’t remove it.) Brush cut sides of onions with remaining 2 tablespoons oil and sprinkle each halfwith 1/8 teaspoon salt.3.Arrange onions cut side down on grill over medium heat and cook (covered if using gas) until well charred,10 to 15 minutes, moving onions as needed to ensure even cooking. Flip onions and cook cut side up until lightcharring develops on skin side, about5 minutes.4.Transfer onions cut side up to disposable pan and cover tightly with aluminum foil. Return disposable pan togrill and cook over medium heat (covered if using gas) until onions are tender and easily pierced with paringknife, 10 to 15minutes.5.When onions are cool enough to handle, remove and discard charred outer skin; arrange onions cut side up onlarge platter. Rewhisk vinaigrette and drizzle evenly over onions. Sprinkle with chives, season with salt andpepper to taste, and servehot, warm orat room temperature.This recipe and photowereadapteddirectly fromCook’s Illustrated:https://www.cooksillustrated.com/recipes/8868-grilled-onions-with-balsamic-vinaigrette/prin
Pan-searing dates turns them into an irresistible, warm treat with a crisp, caramelized exterior and a
soft, sweet interior. Paired with cold vanilla ice cream and topped with olive oil, mint, and flaky sea
salt, the fruit becomes a sophisticated dessert with a fun mix of sweet and savory.
Makes 4 servings.
Serve this dessert with a high-quality vanilla ice cream, or make your own with our easy recipe for
EVOO Ice Cream.
1. Heat 1 Tbsp. oil in a medium skillet over medium. Add dates and cook, turning often, until
lightly browned on all sides, 4 – 6 minutes.
2. Divide dates among plates. Add a few small scoops of ice cream to each. Drizzle with oil, then
top with mint; season with salt.
Recipe from Epicurious, Anna Stockwell
PHOTO BY CHELSEA KYLE, FOOD STYLING BY MOLLY BAZ
Grilled Serrano Salsa Verde
Grilling the chiles tames their heat a bit and adds a nice smoky flavor to this green sauce. You can fine-tune the heat by using fewer or more chiles, depending on the intensity of the ones you have and your personal taste. This sauce goes well with any grilled meat or fish. Makes about 2 cups.
Recipe from Epicurious, Anna Stockwell
This recipe and photo were taken for Karina’s beautiful website/blog: Cafe’ Delights
This recipe was adapted from the original that appeared on Kayla’s beautiful website/blog: The Original Dish
Since its publication in 2013, this simple slow-cooker pork tenderloin with brown sugar and balsamic glaze is the most-popular recipe in Food52 history. Of Food52’s nearly 50,000 recipes, it’s had the most page views of all time—not to mention the glowing comments and 100-plus reviews. The original recipe uses Traditional balsamic vinegar, but think you can have fun with this ingredient and substitute a one of our amazing flavored balsamic vinegars like Fig, Maple or Italian Espresso!
4 pounds pork shoulder (boneless pork butt)
4 cloves garlic, grated
2 teaspoons ground sage
2 teaspoons kosher salt
Freshly ground black pepper
4 bay leaves
1 cup water
1 cup dark brown sugar
1/2 cup Traditional, Fig, Maple or Espresso balsamic vinegar
1/4 cup Bluegrass Soy Sauce
2 tablespoons mustard powder
2 tablespoons cornstarch
Put the pork shoulder, garlic, sage, salt, pepper, bay leaves, and water into a slow cooker and smoosh around with your hands. Cook on High for 4 hours. In a measuring cup, whisk together the brown sugar, balsamic vinegar, soy sauce, mustard powder, and cornstarch. Add to the slow cooker and cook for another hour. Carve pork against the grain into individual portions and serve with roasted carrots or white rice
This light and bright salad serves 6 and is perfect for summer entertaining! Crumbled feta cheese can be substituted for the ricotta salata.
1 teaspoon Edmond Fallot Old Fashion Grain Mustard
12 ounces grape tomatoes, quartered
1/2 cup Kirby cucumbers, sliced into 1/4″ discs
2 ounces (2 cups) baby spinach, sliced 1/4 inch thick
1 ½ cups basil leaves, chopped coarse
3 ounces ricotta salata cheese, crumbled (3/4 cup)
⅔ cup pitted kalamata olives, sliced
½ cup pine nuts, toasted
Zest of 1 lemon
1 bunch chives, cut into 1/4-inch pieces (1/4 cup)
1. Heat 1 tablespoon oil and couscous in medium saucepan over medium heat, stirring frequently, until about half of grains are golden brown, 5 to 6 minutes. Add water and 1/2 teaspoon salt; stir to combine. Increase heat to high and bring to boil. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until water is absorbed, 9 to 12 minutes. Remove saucepan from heat and let stand, covered, for 3 minutes. Transfer couscous to rimmed baking sheet and let cool completely, about 15 minutes.
2. Whisk vinegar, mustard, 1/8 teaspoon salt, lemon zest and remaining 3 tablespoons oil together in large bowl. Add couscous, tomatoes, Kirby cucumbers, spinach, basil, 1/2 cup ricotta salata, olives, 6 tablespoons pine nuts, and chives and toss to combine. Season with salt and pepper to taste and transfer to serving bowl. Let stand for 5 minutes. Sprinkle with remaining 1/4 cup ricotta salata and remaining 2 tablespoons pine nuts and serve.
This is a fun recipe from our friends at Pickled Pink and it features their delicious Southern spiced watermelon pickles.
Heat an outdoor grill to high heat. Rub both sides of pork chops with the olive oil. In a small bowl mix together paprika, salt and pepper and rub the mixture onto both sides of the chops. Sear each side of the chop for 2 minutes over heated grill. Remove the pork chops to a spot with indirect heat to finish cooking. Reduce the burners to medium heat, close the lid and cook for about an additional 15 minutes more. The pork chops need to be cooked to an internal temperature of 145 degrees Fahrenheit. Let the chops rest for 5-10 minutes and then top each with 1/4 cup Pickled Pink Watermelon Pickles for a spicy, sweet taste!
This vibrant, refreshing salad makes a terrific accompaniment to many dishes. The mango’s sweetness is offset by the chilli kick and the zingy taste of mint, while cucumber and radish add lightness and crunch. This recipe appears in it’s original form in:
Healthy Indian: Everyday Family Meals Effortlessly Good for You by Chetna Makan
1/2 mango, peeled and diced
1 cucumber, diced
20–25 small radishes, quartered
1 small red onion, finely chopped
For the dressing:
1/2 mango, peeled and chopped
juice of 1 lime
2 garlic cloves, roughly chopped
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
10g (1/4oz) mint leaves (roughly a handful)
1 small green chilli
1 tablespoon extra virgin olive oil or Persian Lime olive oil
1 tablespoon Passion Fruit Jalapeno balsamic
Put all the dressing ingredients, except the oil, into the bowl of a mini food processor and blitz to a paste. With the motor running, slowly add the oil and continue to blitz until the mixture emulsifies and becomes creamy.
Put the salad ingredients into a serving bowl. Add the dressing and toss well. Serve at room temperature, if you like, or pop the salad into the refrigerator to chill for 10 minutes or so, which is also great!
1/2 cup light brown sugar
1/2 cup unseasoned rice vinegar
1/4 cup sambal oelek or FilFil No 6 Garlic Spread & Marinade
1/4 cup Bluegrass Soy Sauce
1/4 cup Sriracha, or we recommend Fat Cat Siamese Sriracha
2 tablespoons finely grated peeled ginger
2 tablespoons finely chopped garlic
2 pounds skinless, boneless chicken thighs, cut into 1 ½ inch pieces
Sliced scallions for garnish, Lime wedges for garnish and Cambodian Peanut Sauce for dipping
Turn the Weber grill to medium-high heat.
Whisk brown sugar, vinegar, sambal, soy sauce, Sriracha, ginger and garlic in a large bowl. Once combined, divide equally into two bowls. Add chicken to one of the bowls and toss to coat. Let marinate for at least 30 minutes. Remove chicken and thread 4 or 5 pieces onto each skewer.
Transfer the other bowl of the marinade (without the chicken) to a small saucepan. Bring to a boil, reduce heat, and simmer until reduced by half, roughly 7–10 minutes.
Transfer the chicken to the grill, turning and basting often with reduced marinade, until cooked through, 8–10 minutes. Remove skewers and transfer to a serving platter. Sprinkle with the scallions and serve with lime wedges and Cambodian Peanut Sauce
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
Whole Roasted Cauliflower
This healthy dish is a show stopper! Serve with fish or meat or use as a vegetarian main course.
• 1 head of cauliflower, side leaves removed and enough stalk to allow it to sit flat
• ¼ cup of TAO Robust EVOO
• 1 Tbs Pink Peppercorn Thyme
• ¼ cup TAO Robust EVOO
• Capers, finally diced
• Anchovies, finally diced (remove for Vegan/Vegetarian option)
• Dijon mustard – we prefer Edmond Fallot Burgundy or Dijon style mustard
• Parsley and or edible flowers, to serve