Grilled Onions with Balsamic Vinaigrette

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 here3TBSbalsamic vinegar: TAO Maple or Fig balsamicwork very well hereKosher salt andpepper4onions, all about the same size, approximately 3” indiameter(13 by 9-inch) disposable aluminum roasting pan1 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


Seared Dates with Vanilla Ice Cream and Mint

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.

Ingredients:

  • 1 tablespoon + more for drizzling, TAO
    EVOO or TAO Blood Orange or TAO Lemon
    or TAO Basil olive oils
  • 12 Medjool dates, pitted
  • 1 pint vanilla ice cream
  • 1/4 cup mint leaves, torn if large
  • Flaky sea salt

Directions:
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.

Ingredients:

Directions:

  1. Prepare a grill for medium-high heat. Thread chiles onto skewer and grill, turning often, until charred and softened, about 6 minutes. Let cool; remove stems.
  2. Meanwhile, pluck leaves from basil and leaves and tender stems from cilantro and parsley. (You should have about 2 cups of each herb.)
  3. Pulse chiles, basil, cilantro, and parsley in a food processor until finely chopped. Add oil, vinegar, and salt and pulse until a thick, slightly textured sauce forms.
  4. Sauce can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.

Recipe from Epicurious, Anna Stockwell

 


Caprese Stuffed Balsamic Chicken

Ingredients:

  • 4  7-ounce chicken breasts
  • Salt and pepper , to season
  • 1 teaspoon each of dried oregano and dried basil
  • 2 roma tomatoes , sliced thinly
  • 1/4 cup sun dried tomato strips in oil
  • 4 mozzarella cheese slices (or cheese of choice)
  • 12 basil leaves , divided
  • 4 cloves garlic , minced or finely chopped
  • 1/3 cup TAO Traditional Style or Fig balsamic or Herb de Napoli condimento
  • 2 tablespoons brown sugar

Instructions:

  1. Preheat oven to 180°C | 350°F. Cut a pocket about 3/4 quarter of the way through on the thickest side of each breast, being careful not to cut all the way.
  2. Season chicken with salt, pepper, and dried herbs. Pour 1 teaspoon of sun dried tomato oil (or TAO Pesto Olive Oil) over each breast, rubbing some of the seasoning inside the pockets.
  3. Fill each with 2 slices fresh tomato, 2 teaspoons sun dried tomato strips, one slice mozzarella cheese and basil leaves. Seal with 3-4 toothpicks diagonally to keep the filling inside while cooking.
  4. Heat 2 teaspoons of sun dried tomato oil (orTAO Pesto Olive Oil ) in a skillet or non stick pan over medium-high heat. Add the chicken and fry for 2 minutes on each side until golden.
  5. While the chicken is cooking, mix together the garlic, balsamic vinegar and brown sugar in a small jug. Pour the mixture into the pan around the chicken; bring to a simmer while stirring occasionally, until the glaze has slightly thickened (about 2-3 minutes).
  6. Transfer pan to the preheated oven and continue to cook for a further 10-15 minutes, or until the chicken is cooked through and the cheese has melted.
  7. Remove toothpicks and drizzle with pan juices.

This recipe and photo were taken for Karina’s beautiful website/blog: Cafe’ Delights


Whipped Feta with Roasted Tomatoes

Ingredients:

  • 1 ½ lbs cherry tomatoes
  • 2 cloves garlic, very thinly sliced
  • 4 fresh thyme sprigs
  • 2 fresh oregano sprigs
  • 1 cup TAO EVOO or Tuscan Herb Olive Oil or Pesto Olive Oil
  • kosher salt
  • 12 oz crumbled feta cheese
  • ¼ cup + 2 tbsp TAO EVOO
  • ¼ cup water
  • 1 loaf crusty bread, sliced ½”
  • thyme + oregano leaves, to garnish
  • flaky sea salt
  • freshly cracked black pepper

Instructions:

  1. Preheat the oven to 375F°. Add the cherry tomatoes, sliced garlic, and fresh herbs to a large cast-iron skillet. Cover with the olive oil, season with a pinch of salt, and toss to combine. Roast for 35-40 minutes until the tomatoes are soft and caramelized.
  2. Preheat the grill over high heat. Coat each slice of bread with a good amount of olive oil on both sides. Set aside.
  3. In a food processor, combine the feta, olive oil, and water. Blend until smooth and creamy.
  4. Grill the bread until slightly charred and crisp, just a minute or so per side. Transfer the bread to a cutting board and cut each piece in half.
  5. Spoon the feta cheese into a bowl. Add the roasted tomatoes over top, along with a generous drizzle of the oil from the skillet. Top the tomatoes with a few thyme and oregano leaves, flaky sea salt, and freshly cracked black pepper. Serve the bread alongside.

This recipe was adapted from the original that appeared on Kayla’s beautiful website/blog: The Original Dish


Slow-Cooker Pork with Brown Sugar & Balsamic Glaze

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!

Ingredients

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

Directions

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


Israeli Couscous with Tomatoes, Olives and Ricotta Salata

This light and bright salad serves 6 and is perfect for summer entertaining! Crumbled feta cheese can be substituted for the ricotta salata.

Ingredients
¼ cup extra-virgin olive oil
2 cups Israeli couscous
2 ½ cups water
Salt and pepper
3 tablespoons Pedro Ximenez Aged Sherry Wine Vinegar

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)

INSTRUCTIONS
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.


Spiced Watermelon Pork Chop

This is a fun recipe from our friends at Pickled Pink and it features their delicious Southern spiced watermelon pickles.

Ingredients
4 – 1 1/2 inch to 2 inch bone-in, center cut pork chops.
2 tablespoons extra virgin olive oil.
1 cup Pickled Pink Spiced Watermelon Pickles.
2 teaspoons paprika.
Salt & pepper to taste.

 

Directions
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!


Mango and Mint Salad

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

Ingredients

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

Directions

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!


Grilled Korean Chicken Skewers

INGREDIENTS

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

INSTRUCTIONS

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


Spiced Carrot Dip w/Pomegranate and Mint

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

Ingredients:
 

  • 1 ½ lbs peeled carrots
  • ¼ cup tahini
  • ¼ cup TAO EVOO – you can be creative here and use a flavored olive oil
  • ¼ cup water
  • 2 tbsp lemon juice
  • 2 tbsp honey from Honey Feast
  • 1 tsp kosher salt
  • ½ tsp smoked paprika
  • ¼ tsp ground coriander
  • ¼ tsp ground cumin
  • chopped toasted pistachios
  • toasted sesame seeds, black and white seeds if possible
  • pomegranate seeds
  • torn mint
  • crudité, charred bread or mini naan

 

Directions:

  1. Bring a large pot of salted water to a boil. Add the carrots and blanch them for about 6 minutes, or until fork tender. Transfer the carrots to a bowl of ice water to cool.
  2. Trim and discard the ends of the carrots, cut the carrots into chunks, and add them to a food processor. Pulse until finely chopped.
  3. Add the tahini, olive oil, water, lemon juice, honey, salt, smoked paprika, coriander, and cumin. Process until smooth and creamy, scraping down the sides of the processor as needed. Taste the dip and season with more salt, honey, or lemon juice if desired.
  4. Garnish the dip with the pistachios, sesame seeds, pomegranate seeds, torn mint, and a good drizzle of olive oil.
  5. Serve with crudité, charred bread or mini naan.

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

Whole Roasted Cauliflower 
This healthy dish is a show stopper! Serve with fish or meat or use as a vegetarian main course.

Ingredients:

• 1 head of cauliflower, side leaves removed and enough stalk to allow it to sit flat
• ¼ cup of TAO Robust EVOO
• Salt
• 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


Directions:

  1. Pre heat over to 200C. In a large pot, big enough to fit whole cauliflower, bring salted water to the boil. When boiled, lower in the cauliflower, florets down and boil for 10 minutes, until it has lost its firmness but will still hold its shape once removed.
  2. Place cauliflower on a large baking tray and using your hands massage in the olive oil until the whole thing is covered. Sprinkle with salt and put in oven until golden, around 20-30 mins.
  3. Meanwhile, make your dressing by combining EVOO, caper, anchovies and Dijon mustard in a small bowl and with a stick blender, blending it all together. Season to taste.
  4. Once the cauliflower is out of the oven, transfer to serving plate, and pour over dress finish off with a sprinkle of fresh parsley and edible flowers.

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