Pickled Beet Eggs

Old Fashioned Pickled Eggs by Shannon

Submitted by: Shannon Schuler

This is a family recipe, passed to me by my Grandmother, who used to make these a few times a year. They would never last very long! 
I have since modified it by replacing the regular vinegar she used, with the delicious Lambrusco vinegar, supplied by Oil and Spice Co. 
It adds such a delicious sweet tang to the eggs, I now deem it irreplaceable. I know my Grandmother would definitely approve!
Great for trying to figure out what to do with all those leftover Easter eggs as well!

Ingredients:

  • Large ball canning jar, or canister that can hold 1 to 1 and 1/2 gallon
  • Approximately 18 eggs ( depending on size you choose ) I always go with large
  • 2 cans of red beets, with juice
  • 1 large white onion
  • 1 cup of white sugar
  • 1 375ml bottle of Lambrusco Fruit vinegar
  • Approximately 4 or 5 cups of extremely hot water 

Instructions:

  • Hard boil your eggs, and peel them. Do not cool them completely though, this will slow the absorption rate of the pickling brine.
  • Slice the white onion and place it into the large canister.
  • Pour one can of beets, including juice into the jar.
  • Add the cup of sugar and the Lambrusco, and one cup of the hot water, and stir.
  • Add in your eggs, and the remaining can of beets, juice included.
  • Gently stir, and fill remaining space in jar with hot water.
  • Refrigerate for at least a week to get the full robust flavor into your eggs.

Super easy, and always a hit ! 🙂

Fish Fry

Quick fish fry by Tom

Submitted by: Tom Barnes

This recipe uses Avocado oil with lemon. Was so simple.
After flipping each side while dusting with bread crumbs, then lightly browning each side. Done. A lot of people use lemon with fish but not needed here. Perfect. Easy. Fast.

Ingredients:

  • 4 Fish fillets. (I used rainbow trout, Nice fillets)
  • 1/4 cup of Avocado with Lemon Oil
  • 1/4 cup of Italian bread crumbs

Instructions:

  • Add oil to a pan over medium heat, let oil get nice and hot
  • Dust fish with Italian Breadcrumbs and add to the pan
  • Once the fish are lightly browned, flip filets and dust with more breadcrumbs.
  • Continue to flip n cook to liking. Easy peasy

Balsamic Pork Tenderloin

This is a very simple and inexpensive weeknight recipe designed to be made in an Instant Pot. You can use virtually any flavor of Balsamic and by simply changing the flavor of Balsamic, it will create a completely new dish every time.

We prefer to use either our 25 Star Traditional Dark or Tangy Fig Dark Balsamic. Mashed potatoes or steamed vegetables are perfect side dishes.

Ingredients

  • 1-2 pork tenderloins
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • 1 teaspoon garlic powder
  • 2 teaspoons dried Italian herb blend
  • 4 tablespoons soy sauce
  • 1 cup brown sugar
  • 1/2 cup balsamic vinegar
  • 1 cup water
  • 2 tablespoons corn starch + 4 tablespoons cold water

Instructions

  • Set pressure cooker to SAUTE. Rub tenderloins all over with oil. Season generously on all sides with salt and pepper to taste, then dried herbs and garlic powder. 
  • Use tongs to place tenderloins in the pot, turning over every 1-2 minutes until browned on all sides. 
  • Whisk together soy sauce, brown sugar, balsamic vinegar, and water and add to the pot. Put the lid on in the locked position with the steam valve closed. Set to PRESSURE COOK or MANUAL for 15 minutes. 
  • When cook time is up, allow to natural release for five minutes, then turn the steam valve to the venting position and remove lid once float valve drops down. Use tongs to transfer pork loin to a cutting board and set aside.
  • Switch pressure cooker to SOUP setting. Once boiling, stir corn starch into the 4 tablespoons cold water until dissolved, then pour into instant pot and stir until thickened to a glaze. 
  • Slice tenderloins, then serve with balsamic glaze on top. Extra glaze can be stored in a jar in the fridge up to 2 weeks. 

Spicy Molé Fajitas

This is a very simple and inexpensive dish, perfect for a quick weeknight dish. You can use any combination of proteins from Shrimp, Chicken, Beef or Sliced Portobello Mushrooms. We don’t add an extra spices to this dish because the Oil and Balsamic give it a well balanced flavor. Serve with a fresh salsa and a side of sour cream.

*A cast iron pan is preferable but a non-stick pan will work just fine.

Ingredients

Instructions

  1. Put the protein of choice into a ziplock bag and coat with Balsamic, use just enough to coat and set the balance to the side for later. Put the bag in the refrigerator for about 30 minutes.
  2. Slice up the onion and peppers into long thin strips.
  3. Heat up the pan over medium high heat, once the pan is good and hot add 1 TBS of Olive Oil
  4. Saute the protein until well cooked and remove to a plate
  5. Add 1 TBS of Olive Oil to the pan and add the Peppers and Onion, cook until onion is translucent and the peppers soften.
  6. Add the balance of the Balsamic and the Protein to the pan and stir to incorporate.
  7. Heat up your Tortillas according the package instructions.
  8. Spoon the filling onto the Tortillas and enjoy!

Watermelon Salad

This refreshing summer salad works great for any Barbecue. We like to use Mint Balsamic but almost any Balsamic will work.

Don’t skimp on the fresh herbs, the more the better! Fresh Basil, Mint and Cilantro are easy choices but to truly elevate this simple salad try also including Lemon Verbena, Tarragon or any other fresh herbs you have on hand.

Ingredients:

Instructions:

  1. Mix Watermelon, Onion, Cucumber, Jalapeno, Herbs, Salt & Pepper and Olive Oil in a non reactive bowl and stir to combine.
  2. Add Balsamic and stir again.
  3. Cover and let sit in a refrigerator for at least 2 hours

** Serve the same day, Watermelon tends to break down with Balsamic after a day or 2.

Honey Mustard Sauce

Very simple but delicious without the preservatives. Can be used as a dressing for a salad or to just dip anything you want. Using Raw Local Honey makes this sauce a powerful antioxidant.

For a Spicy Honey Mustard, add some Cayenne Pepper

Honey Mustard Sauce
Serves 4

1/4 Cup Dijon Mustard
1/4 Cup Mayonnaise
1 TBS Lambrusco Vinegar
1/4 Cup Wildflower Honey
1/4 Tsp Cayenne Pepper (Optional for a Spicy Sauce)

Whisk all ingredients together in a bowl until smooth.

Cavatelli and Broccoli

On a budget? This dish is surprisingly filling and very easy to make. We suggest using one of our Butter, Parmesan or Italian Herb Extra Virgin Olive Oils but any flavor would work very well.

Ingredients

  • 1/2 Cup Extra Virgin Olive Oil
  • 2 TBS Parmesan Cheese (Grated) or use our Parmesan EVOO
  • Crushed Red Pepper – To Taste
  • Salt – To Taste
  • 6 Sausage Links (Optional)
  • 2lb Cavatelli
  • 3 Small Fresh Broccoli Crowns cut into Florets (Frozen also works)
  • 3 Garlic Cloves (Grated or Minced)

If you are including Sausage, Grill or Bake Sausage links until browned, crispy and internal temperature of 165 degrees. Slice into bite size pieces.

  1. In a large pot of boiling water, blanch broccoli for about 5 minutes. Remove with a slotted spoon and set aside. (Don’t strain the water out, you will need to use it)
  2. Cook cavatelli in a the same pot of boiling water (salt water heavily) for 8 to 10 minutes, or until al dente. Drain, and place in a large serving bowl.
  3. Heat olive oil in a large skillet over medium heat. Saute garlic until lightly golden, being careful not to burn it this only takes about 30 seconds. Add the broccoli. Sauté, stirring occasionally, for about 10 minutes. Broccoli should be tender yet crisp to the bite.
  4. Toss Cavatelli, Sausage with the broccoli, and season with salt and crushed red pepper flakes. Serve with Parmesan cheese.

Simple substitutions

This recipe works well without the sausage or you can even use shrimp for a different flavor. If you use a flavored oil, be sure to adjust the ingredients accordingly. We have used Garlic EVOO, Parmesan EVOO, Butter EVOO and Italian Herb EVOO which all give a new twist to the flavors. Experiment for yourself, there are many other flavored Olive Oils that are sure to be a hit with this dish!

Cauliflower Parmesan

Looking for something different? This dish is surprisingly filling and very easy to make. We suggest using one of our Parmesan or Italian Herb Extra Virgin Olive Oils but any flavor would work very well.

Ingredients

  • 1 Medium Head Cauliflower
  • 1 Cup All-Purpose Flour
  • Sea Salt
  • 3 Large Eggs – Beaten
  • 2 Cups Seasoned Italian Bread Crumbs
  • 1 Cup Extra Virgin Olive Oil
  • 2 1/2 Cups Marinara Sauce
  • 1/2 Lb Fresh Mozzarella Cheese
  • 1/3 Cup Grated Parmesan
  • 1/4 Cup Torn Fresh Basil Leaves
  1. Preheat the oven to 400 degrees F and line a plate with paper towels.
  2. Pull off the leaves from the base of the cauliflower and cut off the stem, but do not cut out the core. Slice the cauliflower into 1-inch thick slices, aiming for about 3 nice “steaks” from the center. The rest will break into smaller florets, and that is okay.
  3. Mix the flour with 1 teaspoon salt in a shallow plate. Put the eggs in another shallow bowl and breadcrumbs in a third shallow bowl. 
  4. Add 1/4-inch olive oil to a large skillet and heat over medium-high heat until shimmering.
  5. Working with the larger pieces first, add the cauliflower to the flour and turn to coat. Shake off the excess, then dip in the egg to coat. Let the excess egg drip off, then coat thoroughly in the breadcrumbs. Fry the cauliflower in batches to avoid overcrowding, turning once, until golden brown on both sides, 6 to 8 minutes total. Transfer to the lined plate to drain and sprinkle with salt. Repeat with the remaining smaller pieces of cauliflower (leave out any tiny crumbly pieces). 
  6. Spread 1 cup marinara sauce on the bottom of a 9-by-13-inch baking dish. Arrange the fried cauliflower on top, then spoon 1 cup of the sauce on top of the cauliflower. Arrange the mozzarella over the sauce, then spoon the remaining 1/2 cup marinara over the top. Sprinkle with the Parmesan and bake until bubbling and lightly browned in spots, about 35 minutes. Sprinkle with the basil and serve.

Seared Ahi Tuna

This is a very simple and affordable way to impress any guest. Our’s uses NY Everything Bagel Seasoning to add a great flavor. Most grocery stores carry Ahi or also known as Yellow Fin Tuna in the frozen section.

Serve this dish with some Wasabi Ponzu Sauce and Pickled Ginger. You can find these items in the Asian section of most supermarkets. We prepared our sauce using Lemon Ponzu, Wasabi Paste to taste and a splash of our Toasted Sesame Lemongrass Ginger Oil.

Ingredients:

Instructions:

  1. Defrost the Tuna Steak, rinse under cold water and pat dry.
  2. Spread NY Everything Bagel seasoning out on a plate.
  3. Coat Tuna with Meyer Lemon Extra Virgin Olive Oil.
  4. Coat Tuna with the Bagel Seasoning on all sides.
  5. Heat some Meyer Lemon Oil in a non-stick pan over medium heat.
  6. Sear the Tuna Steak on all sides, roughly 2 minutes per side.
  7. When finished on all sides, remove the Tuna and place it in the refrigerator to cool.

Honey Balsamic Pan Seared Salmon

Balsamic vinegar and Raw Honey are the stars of this dish. This recipe is very versatile and can take advantage of either Dark or White Balsamic flavors.

We chose a side of brown rice and lightly sauteed zucchini and summer squash. This is a filling and satisfying meal and no one will miss the gluten or butter. What we loved most about this meal is the glaze and that the fish does not taste “fishy” like salmon often does.

Ingredients

Instructions

  1. Preheat a large skillet over medium/high heat. Add a small amount of olive oil to coat the pan.
  2. Sprinkle the salmon fillets with salt and pepper to taste and place in the preheated skillet. Cook 2-3 minutes on each side.
  3. Mix together the balsamic, honey, and red pepper flakes. Pour over the seared salmon and bring to a low boil.
  4. Reduce the heat and continue cooking until the balsamic mixture has thickened and taken on a syrup like consistency.
  5. Remove the fillets from the pan.
  6. Plate the salmon with your favorite sides. Drizzle the remaining balsamic reduction over the plated salmon and serve!