Winter Holiday Salad w/ Kale, Beets + Brussels

Winter Holiday Salad w/ Kale, Beets + Brussels

Ahhhhh, it’s the holidays…my favorite time of year! I absolutely love cooking for the #holidays, especially with all the parties and fun gatherings with friends and family.

Paisley Farms

I was invited to participate in the Paisley Farm Blogger Challenge this year and was lucky enough to receive some delish samples of all their farm fresh pickled veggies: Five Bean Salad, Asian Bean Salad, Southwest Bean Salad, Dilled Brussels Sprouts, Hot Brussels Sprouts, Sweet Pickled Beets and Sweet Cauliflower.

Winter Holiday Salad w/ Kale, Beets + Brussels

I decided to make a lovely Winter Holiday Salad with some of their amazing Sweet Pickled Beets and Hot Brussels Sprouts, along with some Tuscan Kale, toasted walnuts, blue cheese and dried cranberries, tossed in a Blood Orange Vinaigrette dressing.

Paisley Farms Sweet Beets and Hot Brussels Sprouts

The Sweet Pickled Beets have a great balance of sweet and spicy flavors with a hint of cinnamon, which I love! And the Hot Brussels Sprouts are mildly spiced but have a little kick to them, adding some heat and vinegary flavors to the salad.

Winter Holiday Salad w/ Kale, Beets + Brussels

Start out with some Tuscan kale, chopped into bite sized pieces, then layer the salad with the beets, brussels sprouts, toasted walnuts, blue cheese and dried cranberries. Drizzle the salad with the Blood Orange Vinaigrette made with blood orange juice, extra-virgin olive oil, Chardonnay white balsamic vinegar, a dash of Dijon mustard, minced onions, sea salt and freshly cracked black pepper.

Winter Holiday Salad w/ Kale, Beets + Brussels

Absolutely delicious and refreshing, and a healthy beginning or side dish to your holiday meal. Wishing you all a very Merry #Christmas and Happy New Year!

Winter Holiday Kale, Beets, Brussels Salad w/ toasted walnuts, cranberries and blue cheese in a Blood Orange Vinaigrette dressing

Winter Holiday Salad w/ Kale, Beets + Brussels

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: Serves 4

This is a lovely Winter Holiday Salad made with Paisley Farm Sweet Pickled Beets and Hot Brussels Sprouts, along with some Tuscan Kale, toasted walnuts, blue cheese and dried cranberries, tossed in a Blood Orange Vinaigrette dressing. Perfect for the holidays as an appetizer or side dish to the main event.

Ingredients

  • 1/2 cup extra virgin olive oil
  • 3 tablespoons Chardonnay balsamic vinegar
  • 3 tablespoons blood orange juice
  • 1 tablespoon minced onions
  • 1 teaspoon Dijon mustard
  • Sea salt and freshly ground black pepper
  • 2 cups Tuscan Kale, chopped
  • 1 cup Paisley Farm Sweet Pickled Beets
  • 1 cup Paisley Farm Spicy Brussels Sprouts
  • 1/2 cup blue cheese, torn into pieces (Cambozola)
  • 1/2 cup toasted walnuts
  • 1/2 cup dried cranberries

Instructions

  1. Whisk together white balsamic vinegar, blood orange juice, onion and dijon mustard. Slowly whisk in olive oil until vinaigrette emulsifies. Season with sea salt and freshly ground pepper to taste and whisk a little more, set aside.
  2. In a medium-large salad or serving bowl, add the kale, top with Sweet Pickled Beets, Spicy Brussels Sprouts, blue cheese, toasted walnuts and dried cranberries.
  3. Drizzle the vinaigrette on top of the salad and toss together, or serve on the side in a small bowl.
https://www.theartfulgourmet.com/2018/12/winter-holiday-salad-w-kale-beets-brussels/

I’d love to hear your comments below on this recipe and if you make any of your own recipes with Paisley Farm Foods, please let me know! And be sure to tag #paisleyfarm #paisleyfarmfresh #kroger in any posts that you post or share and be sure to include a link to the original post on my blog and tag me at #artfulgourmet!

 

J.W. Paisley, founder of Paisley Farm back in 1942, based his original company concept on an ethic that they carry forth today: making products out of the freshest ingredients, delivered with the most exciting and flavorful taste combinations imaginable. All of their bean salads and sweet pickled veggies are non-GMO, gluten-free and are available at stores like: Ralphs, Costco, Sam’s Club, BJ’s, Kroger, Walmart, Smith’s and Fry’s.

To find out more about Paisley Farm Foods, check out their website and social media pages:

Facebook

Instagram

Pinterest

Truffle Scallops Pasta w/ Mushrooms + Shallots

Truffle Scallops Pasta

Truffle Scallops Pasta w/ Mushrooms + Shallots

It’s Monday, the day after the Oscars and what a show that was! I actually enjoyed it this year, needless to say, and made a very special dinner to go along with it that I need to share with you all because it’s just THAT special. And amazing. And worthy of an Oscar in its own right 😉

Mardona Foods

I’ve partnered with MarDona Specialty Foods to create some recipes using their premium imported line of organic truffle oil, truffle butter, truffle rub, truffle sea salt and pasta. And, you guys – OMG. This stuff rocks. It has a beautiful bold aroma and true flavor of black and white truffles, not the scary imitation stuff that’s out there.

Truffle Scallops Pasta w/ Mushrooms + Shallots

My recipe for Truffle Scallops Pasta with Mushrooms + Shallots is super easy to make and absolutely delicious. The scallops are bathed in white truffle oil and a black truffle rub which is a concentrated powder rub made with authentic black truffles from Italy. The pasta dish also has Baby Bella mushrooms and sweet shallots sautéed in white truffle butter and olive oil, tossed with fettuccine in a white wine cream sauce, sprinkled with fresh Italian parsley, a dash of black truffle sea salt and freshly ground black pepper and grated Parmesan cheese and fresh Italian parsley. This is the stuff dreams are made of, folks.

First cook the pasta for about 8 minutes until al dente, drain and toss with a tablespoon of olive oil and set aside.

Add Truffle Rub to scallops

Meanwhile, rinse and pat dry your scallops, and coat them a light spray of White Truffle Olive Oil and some of the Black Truffle Rub, spreading around the scallops evenly to coat.

saute scallops in truffle butter

Heat a large saute pan over medium-high heat. Melt some of the White Truffle Butter with a tablespoon of olive oil and sauté the scallops for about 3 minutes on one side until they start to brown. Flip them over, and cook for another few minutes until cooked through and no longer opaque. Try to spoon some of the truffle butter/oil over the top as you are cooking them to coat the scallops and cook them evenly. Remove the scallops on to a plate and set aside.

Saute mushrooms and shallots

Add another tablespoon of the White Truffle Butter into the same saute pan, add the mushrooms and shallots, sprinkle with garlic powder (or add fresh garlic in the last 2 minutes of cooking) and cook for about 5-7 minutes until soft and cooked through.

Return scallops to the pan

Add the scallops back into the pan along with the mushrooms and shallots.

Add wine and cream

Add the reserved pasta water (about 1/2 cup) along with some white wine, cream and let simmer together for about 5 minutes or so until it reduces a bit.

Toss in the pasta

Toss in the cooked pasta and stir together to coat with the sauce.

Add butter, parsley, parmesan cheese

Add some additional truffle butter, grated Parmesan cheese, fresh chopped parsley, a dash of Black Truffle sea salt and freshly cracked black pepper to taste.

Stir together to coat

Serve immediately with a glass of wine and some crusty Italian bread (with some more truffle butter of course!)

Serve immediately

Enjoy and savor.

Truffle Butter Scallops Pasta w/ Mushrooms + Shallots

You deserve it 😉

Truffle Scallops Pasta w/ Mushrooms + Shallots

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4

This recipe for Truffle Scallops Pasta with Mushrooms + Shallots is super easy to make and absolutely delicious. The scallops are bathed in a black truffle rub which is a concentrated powder rub made with authentic black truffles from Italy. It also has Baby Bella mushrooms and sweet shallots sautéed in white truffle butter and olive oil, tossed with fettuccine in a white wine cream sauce, sprinkled with fresh Italian parsley, a dash of black truffle sea salt and freshly ground black pepper and grated Parmesan cheese and fresh Italian parsley. This is the stuff dreams are made of folks.

Ingredients

  • 1 pound fettuccine pasta
  • 1 pound sea scallops
  • Mardona White Truffle Olive Oil spray
  • 1 tablespoon Mardona Black Truffle Rub
  • 3 tablespoons Mardona White Truffle Butter, divided
  • 2 tablespoons olive oil, divided
  • 1/2 cup reserved pasta water
  • 1 container baby bella mushrooms, sliced
  • 1 shallot, minced
  • 1 tablespoon garlic powder or 2 cloves fresh garlic, minced
  • 1/4 cup white wine
  • 1/4 cup half and half or heavy cream
  • 1/4 cup grated parmesan cheese
  • 2 tablespoons fresh Italian parsley, chopped
  • Dash of Mardona Black Truffle Sea Salt
  • Freshly ground black pepper, to taste

Instructions

  1. First cook the pasta for about 8 minutes until al dente, drain and toss with a tablespoon of olive oil and set aside.
  2. Meanwhile, rinse and pat dry your scallops, and coat them a light spray of White Truffle Olive Oil and some of the Black Truffle Rub, spreading around the scallops evenly to coat.
  3. Heat a large saute pan over medium-high heat. Melt a tablespoon of the White Truffle Butter with a tablespoon of olive oil and sauté the scallops for about 3 minutes on one side until they start to brown. Flip them over, and cook for another few minutes until cooked through and no longer opaque. Try to spoon some of the truffle butter/oil over the top as you are cooking them to coat the scallops and cook them evenly. Remove the scallops on to a plate and set aside.
  4. Add another tablespoon of the White Truffle Butter and olive oil into the same saute pan, add the mushrooms and shallots, sprinkle with garlic powder (or add fresh garlic) and cook for about 5-7 minutes until soft and cooked through.
  5. Add the scallops back into the pan along with the mushrooms and shallots. Add the reserved pasta water (about 1/2 cup) along with some white wine, cream and let simmer together for about 5 minutes or so until it reduces a bit.
  6. Toss in the cooked pasta and stir together to coat with the sauce. Add another tablespoon of white truffle butter, grated Parmesan cheese, fresh chopped parsley, a dash of black truffle sea salt and freshly cracked black pepper to taste.
  7. Serve immediately with a glass of wine and some crusty Italian bread (with some more truffle butter of course!)

Notes

The Black Truffle Rub is a fine powder, and quite concentrated, so be sure to not go too heavy handed with it. Make sure you rub it around the scallops in with the truffle oil to coat them evenly before sautéing them in the pan.

Add truffle sea salt and pepper to taste.

https://www.theartfulgourmet.com/2018/03/truffle-scallops-pasta-w-mushrooms-shallots/

Truffle Scallops Pasta w Mushrooms + Shallots

Check out MarDona Specialty Foods on Facebook  for more recipe ideas and their website to shop their entire line of gourmet food products. They also have a great line of pasta sauces, balsamic glazes, olive oils, vinegars, truffle tapenade, carpaccio and more.

MarDona Black Truffle Sauce

http://www.mardonausa.com

Wild Rice Turkey Bowl w/ Citrus Vinaigrette

Wild Rice Turkey Bowl with Cranberries and Oranges

This is another favorite recipe I developed for my client Seven Barrels using their Meyer Lemon Olive Oil and Raspberry Balsamic Vinegar to make a lovely sweet and tart dressing, perfect for salads around the holidays. I wanted to make a recipe that incorporates Thanksgiving leftovers and create something light and easy after such a big, rich, and heavy meal.

Wild Rice + Turkey Bowl with Cranberries and Oranges

This Wild Rice + Turkey Bowl with Citrus Vinaigrette uses all that gorgeous leftover cooked turkey, some wild rice, crisp romaine, fresh oranges and orange zest, crunchy celery, red onion, dried cranberries and toasted walnuts, drizzled in a gorgeous lemon and raspberry vinaigrette dressing with a touch of cinnamon, cumin and tarragon.

Wild Rice + Turkey Bowl w/ Cranberries and Oranges

Feel free to experiment too with the bowl ingredients – you can substitute any other healthy whole grain like quinoa or farro or brown rice, and you could also try using cooked chicken in place of the turkey and try dried tart cherries and pistachios in place of the cranberries and walnuts. Any way you make it..I promise it will be delicious!!!

Wild Rice + Turkey Bowl with Cranberries and Oranges

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: Serves 4

This is a great recipe for using leftover Thanksgiving turkey - a healthy delicious bowl salad with wild rice, romaine, orange, celery, red onion and dried cranberries and toasted walnuts, drizzled in a gorgeous lemon and raspberry vinaigrette dressing with spices and tarragon.

Ingredients

  • Turkey
  • 2 cups roasted turkey (light and/or dark meat – large slices or shredded)
  • Vinaigrette
  • 3 tablespoons fresh orange juice
  • 3 tablespoons Seven Barrels Raspberry Balsamic Vinegar
  • 2 tablespoons Seven Barrels Meyer Lemon Olive Oil
  • 2 tablespoons fresh tarragon, chopped
  • 1 teaspoon fresh garlic, grated
  • 1 teaspoon minced orange zest
  • ½ teaspoon ground cumin
  • ½ teaspoon black pepper
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground cinnamon
  • Bowl
  • 3 cups wild rice, cooked
  • 1 teaspoon orange zest, minced
  • ½ cup chopped walnuts, toasted
  • 6 cups romaine hearts, sliced
  • ¾ cup fresh orange segments, halved
  • ¾ cup celery, sliced
  • ½ cup red onion, sliced
  • ½ cup dried cranberries

Instructions

  1. Prep the cooked turkey breast by shredding the meat into bite sized pieces or slicing it into large pieces for the salad.
  2. For the vinaigrette, whisk together orange juice, Seven Barrels Raspberry Balsamic Vinegar, Seven Barrels Meyer Lemon Olive Oil, tarragon, grated garlic, 1 teaspoon orange zest, cumin, pepper, salt, and cinnamon.
  3. For the bowl, combine cooked wild rice with 1 teaspoon orange zest. Toast chopped walnuts in a small sauté pan over medium-low heat for about 5 minutes until lightly golden brown, set aside.
  4. Divide cooked turkey, rice, romaine, orange segments, celery, red onion and dried cranberries among four serving bowls; drizzle with vinaigrette and garnish with toasted walnuts.

Notes

You can also substitute dried tart cherries, and cooked chicken breast for the cranberries and turkey. Try experimenting with other grains too - quinoa, farro, or brown rice in place of wild rice.

https://www.theartfulgourmet.com/2017/11/wild-rice-turkey-bowl-with-cranberries-and-oranges/

Enjoy and Happy Holidays!

Balsamic Tomato Basil Pasta w/ Fresh Ricotta

Balsamic Tomato Basil Pasta with Fresh Ricotta

Summer is in full swing, and we all know what that means…TOMATO SEASON! I’m sure you all have a bountiful crop of tomatoes lying around from your garden..and if not, a plentiful supply of them from the farmers market or grocery store. So what better recipe to make with them than a gorgeous, easy Summer pasta dish?

Balsamic Tomato Pasta

Now I know this may sound weird, but I am not a fan of raw tomatoes. Never have, never will. Yeah, I am THAT person. But, when they’re cooked with a plethora of fresh ingredients to sweeten them up and break them down into a gorgeous sauce or salsa? I’m a huge tomato fan once they are transformed into some sweet and savory deliciousness…so here we go. Balsamic Tomato Basil Pasta with Fresh Ricotta.

Balsamic Tomato Pasta

This is truly Summer in a Bowl, my friends. This pasta dish is so simple and fresh you’re gonna love it. I made a lovely chunky sauce with a batch of chopped fresh tomatoes, simmered in 7 Barrels Balsamic Vinegar and their Sweet Basil Olive Oil (omg #LOVE!), with sautéed sweet onions and garlic, red pepper flakes and chicken stock.  Then I tossed the pasta with a little bit of the pasta water, added the cooked balsamic tomato sauce, and topped it with fresh basil, some big dollops of fresh ricotta, and lots of Parmesan cheese. Juicy, sweet, tangy, savory perfection.

Balsamic Tomato Basil Pasta w/ Fresh Ricotta

Prep Time: 15 minutes

Cook Time: 15 minutes

Yield: Serves 4-6

Serving Size: 1 cup

This is truly Summer in a Bowl, my friends. Made with fresh tomatoes simmered in 7 Barrels Balsamic Vinegar and Sweet Basil Olive oil, with sautéed sweet onions and garlic making a lovely chunky tomato sauce..topped with fresh basil and ricotta cheese and more Parmesan cheese! And it's so easy to make that you won't be slaving over the stove in this hot weather either. Juicy, sweet, tangy, savory perfection. 

Ingredients

  • 1 pound of pasta, reserving some of the pasta cooking water
  • 1 tablespoon Seven Barrels Sweet Basil extra virgin olive oil
  • 4-6 large tomatoes, diced
  • 1 small onion, diced (about 1/2 cup)
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried red pepper flakes
  • 1/2 cup Seven Barrels Traditional Balsamic vinegar
  • 1/4 cup chicken stock
  • 2 tablespoons cornstarch
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup fresh ricotta cheese, for garnish
  • 1/4 cup fresh basil, torn into pieces, for garnish
  • Sea salt
  • Freshly ground black pepper

Instructions

  1. Cook pasta according to package directions, drain and set aside.
  2. In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, add tomatoes, onions, garlic and red pepper flakes.
  3. Reduce the heat to medium and cook 3 to 5 minutes over medium heat, until onions begin to get soft and lightly browned and tomatoes release some of their liquid.
  4. Place balsamic vinegar, chicken stock, and cornstarch in a small bowl and whisk well. Carefully add it to the skillet and continue to cook for a few minutes more until the sauce slightly thickens; remove from the heat.
  5. Add the cooked pasta to the skillet with the tomatoes, and toss together over low heat for an additional few minutes until the sauce coats the pasta. Add a small amount of the pasta cooking water if the mixture is too dry, to your desired sauce consistency.
  6. Place the pasta in large bowl and top with fresh grated Parmesan, ricotta cheese, and basil. Season with salt and pepper to taste.
  7. Serve hot, immediately with some crusty garlic bread.
https://www.theartfulgourmet.com/2017/08/balsamic-tomato-basil-pasta-w-fresh-ricotta/

Balsamic Tomato Pasta

Yes please, I’ll take another bowl.

Sriracha Mango Grilled Chicken Wings + Spicy Micheladas

Sriracha Mango Chicken Wings + Spicy Micheladas

Summer is here and almost half way over at that! I love grilling anything and everything during the warm weather months so I’ve created a super delish recipe for Sriracha Mango Chicken Wings with a Ginger-Lime Sour Cream dipping sauce and a Spicy Michelada to pair it with.

Sriracha Mango Chicken Wings + Spicy Micheladas

Once again, I’ve used a fantastic infused balsamic vinegar from Seven Barrels, one of my favorite clients ever. The Sriracha Mango vinegar is delicious on chicken so I made a glaze with fresh mango, sriracha, vinegar, fresh lime zest and orange juice to toss the wings in after I grilled them a bit, then glazed them again for extra flavor at the end.

Sriracha Mango Chicken Wings + Spicy Micheladas

They’re spicy and sweet, and oh so good. And I made a lovely Ginger-Lime Sour Cream dipping sauce to cool off the heat a bit, along with a Spicy Michelada made with Mexican beer (Corona) and a dash of the Sriracha Mango vinegar, a dash of salt, and a fresh squeeze of lime juice.

Sriracha Mango Grilled Chicken Wings

Ingredients

  • Chicken Wings: 
  • 2 pounds chicken wings (24 wing pieces)
  • 1/4 cup Seven Barrels Lime Olive Oil
  • 1 teaspoon garlic salt
  • 1 teaspoon freshly ground black pepper
  • Vegetable oil or spray, for grill
  • Sriracha Mango Lime Glaze:
  • 1 cup mango, peeled and diced
  • ¼ cup orange juice
  • ¼ cup Sriracha
  • 1 tablespoon Seven Barrels Sriracha Mango Vinegar
  • 1 tablespoon Seven Barrels Lime Olive Oil
  • 1 tablespoon honey
  • 1 tablespoon soy sauce
  • 1 tablespoon garlic, finely minced (or 1 teaspoon garlic powder)
  • 1 small red chile pepper
  • ¼ cup cilantro
  • Salt and pepper, to taste
  • Ginger Lime Sour Cream Dipping Sauce:
  • ½ cup sour cream
  • 1 tablespoon Seven Barrels Lime Olive Oil
  • 1 teaspoon garlic salt
  • 1 teaspoon fresh lime zest
  • ½ teaspoon fresh ginger, grated
  • Michelada:
  • 1 (12 ounce) Corona Beer
  • Fresh lime juice from ½ a lime
  • 1 tablespoon Seven Barrels Sriracha Mango Balsamic Vinegar
  • 1 teaspoon Kosher salt
  • Dash of hot sauce
  • Lime wedges, for garnish

Instructions

  1. Heat a grill or grill pan over medium-high heat (spray or brush pan with a light coat of cooking oil). Toss the chicken wings in 1/4 cup Seven Barrels Lime Olive Oil, and season with salt and pepper. Cook wings on the grill for about 15 minutes, flipping halfway through, until no longer pink and skin starts to get charred with grill marks.
  2. To make the glaze, add the mango, orange juice, Sriracha, Seven Barrels Sriracha Mango Vinegar, Seven Barrels Lime Olive Oil, honey, soy sauce, garlic, chile pepper and cilantro into a food processor and process until smooth. Place the sauce into a saucepan over medium-low heat and let simmer until warmed through while the wings are cooking. Season with salt and pepper to taste. Remove from the heat to a large mixing bowl.
  3. Once the wings are finished cooking, toss them gently in the Sriracha Mango Lime glaze and let them marinate for about 5 minutes or so. Return wings back to the grill for an additional 5 minutes, flipping over once. Remove wings from the grill on to a large platter and let them cool to give them a nice caramelized glaze.
  4. To make the Ginger Lime Sour Cream dipping sauce, stir together the sour cream, Seven Barrels Lime Olive Oil, garlic salt, lime zest and grated ginger in a bowl and serve with the wings with celery and carrot sticks.
  5. NOTE: Alternatively, you can bake the wings for 1 hour at 375 degrees on a large baking sheet covered with foil (and toss them in the sauce at the end).
  6. Makes approximately 24 wings, 1 cup of glaze and ½ cup sour cream sauce.
  7. To make the Michelada: stir all the ingredients into the beer and garnish with a lime wedge.
https://www.theartfulgourmet.com/2017/08/sriracha-mango-grilled-chicken-wings-spicy-micheladas/

Sriracha Mango Chicken Wings + Spicy Micheladas

This really is the quintessential recipe pairing for Summer now, isn’t it?

Sriracha Mango Chicken Wings + Spicy Micheladas

You can also try the glaze on pork chops or even add some grilled shrimp – it’s absolutely delicious and you can always adjust the heat by adding or removing some of the Sriracha hot sauce. Or maybe making it even hotter by adding in a dash of habanero hot sauce to the mix – now, this recipe is on FIRE!

Sriracha Mango Chicken Wings + Spicy Micheladas

Perfect for a lovely evening outside with friends, watching the sun go down…that’s #howisummer 🙂

Maple Balsamic Quinoa Salad

Maple Balsamic Quinoa Salad

Hey guys! I’ve been so busy working on client projects I haven’t had the time to post many new recipes lately so I wanted to share a super delicious one I created for a client that I know you’re gonna love!

Maple Balsamic Quinoa Salad

This recipe for Maple Balsamic Quinoa Salad is absolutely delicious! I made a dressing with Seven Barrels Maple Balsamic vinegar and olive oil and tossed it with quinoa, chickpeas, dried tart cherries, arugula, celery, green onions and crunchy pecans.

Maple Balsamic Quinoa Salad

Not only is this super healthy and light but absolutely delicious! It has the perfect balance of tangy vinegar with a slight sweetness from the maple balsamic, agave and tart cherries, and a delightful crunch from the celery, chickpeas and green onions.

Maple Balsamic Quinoa Salad

This is a perfect side dish to make ahead for a Summer picnic and it’s full of protein and veggies and fiber making it the perfect meal on it’s own.

You can also substitute dried cranberries for the tart cherries if you can’t find them, and use a variety of nuts like cashews, almonds, or walnuts instead of pecans. Throw in some edamame or black beans too if you want more protein. Or how about a little crispy bacon???? YUM.

Hope you’re enjoying your Summer – enjoy!

Maple Balsamic Quinoa Salad

Prep Time: 20 minutes

Cook Time: 10 minutes

Yield: Serves 4-6

Ingredients

  • 2 cups quinoa, rinsed
  • 1 cup pecans
  • 1/3 cup extra-virgin olive oil
  • 1/3 cup Seven Barrels Maple balsamic vinegar
  • 1/3 cup agave syrup or honey
  • 1 cup dried tart cherries
  • 1/2 cup celery, sliced
  • 4 scallions, thinly sliced
  • Handful of baby arugula
  • 1 tsp sea salt, plus additional to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Cook quinoa according to package directions. Let cool completely.
  2. Toast the pecans for about 5 to 7 minutes over medium-low heat in a saute pan, let cool and chop coarsely.
  3. Make the dressing: Whisk together the olive oil, Maple Balsamic vinegar and agave syrup (or honey) in a small mixing bowl.
  4. Add 3/4 cup dressing to the cooked quinoa. Mix in the chopped toasted pecans, tart cherries, celery, scallions, and sea salt. Serve refrigerated or at room temperature; just before serving, stir in remaining 1/4 cup dressing, arugula and season with salt and pepper, to taste.

Notes

You can also substitute dried cranberries for the tart cherries and use any type of nuts (cashews, walnuts, almonds).

https://www.theartfulgourmet.com/2017/08/maple-balsamic-quinoa-salad/

Happy Memorial Day! Grilling, Cocktails + Recipes

Happy Memorial Day

Happy Memorial Day

Happy Memorial Day! A time to reflect all of those brave soldiers and military servicemen and women who have sacrificed their lives and families for the safety of ours.  Big applause and respect goes out to them and I’m grateful we have a safe and secure country to live in because of them. Especially now.

Memorial Day Cake

In honor of the holiday, I rounded up a few of my favorite recipes to celebrate. Wishing you all a lovely holiday, hopefully filled with family and friends, food and drinks with grateful hearts to our heroes that keep us safe. EVERY DAY. XO

Dr Pepper Ribs

Spicy Dr. Pepper Ribs

Beach BBQ Burger

Beach BBQ Burgers

Thai BBQ Shrimp

Thai BBQ Shrimp

Sambal Chicken Skewers

Grilled Sambal Chicken Skewers

Lobster and Potato Chip Rolls

Lobster and Potato Chip Rolls

Coffee Marinated Steak

Coffee Marinated Steak 

Grilled Corn and Poblano Salad

Grilled Corn and Poblano Chile Salad

Watermelon Feta & Mint Salad

Watermelon Feta & Mint Salad

Roasted Garlic Potato Salad

Roasted Garlic Potato Salad

Summer Berry Shortcake

Summer Berry Shortcake

 

Hope you enjoy the weekend and here’s a few more links to Memorial Day recipes and menu ideas!

http://chicago.cbslocal.com/2017/05/26/memorial-day-recipe-guide/

http://www.foxnews.com/food-drink/2017/05/29/memorial-day-weekend-barbecue-recipes-best-dishes-for-summer-cookout.html

http://www.tasteofhome.com/recipes/holiday—celebration-recipes/memorial-day-recipes

http://www.foodnetwork.com/holidays-and-parties/packages/memorial-day/memorial-day-picnic-

Coffee Marinated Steak

Now that Summer is rapidly approaching, I am so excited about getting outdoors to enjoy the warm weather and especially cooking outdoors with friends and family. Grilling is one of my favorite ways to cook in warm weather months, simply because it’s so easy and a healthy way to cook, and it usually takes place with a group of friends outside making fun memories and laughter to go with it.

I recently went down to Atlanta where I used to live to visit some old friends and we had a blast grilling outside on my friend’s outdoor BBQ grill in her backyard. We sat around the grill and made grilled sliders, shrimp, jalapeno poppers, and wings (with lots of snacks and drinks to go with of course!) It reminded me of the good old days when I used to live there… living and working in NYC we don’t get the opportunity to grill much anymore and it’s a precious occasion when I go to visit my friends and family who live in greener pastures.

One of my favorite things to make is a big juicy grilled steak..it’s always a tasty treat, easy to prepare and everyone loves it…especially with some grilled vegetables, salad, potatoes and a glass of wine or beer while sitting out on the patio dining al fresco watching the sunset.

My go-to Summer recipe is Coffee Marinated Steaks, which I know you’re gonna love. The marinade has a light smoky essence from the coffee (I use Gourmesso House Blend Lungo Dark coffee, an espresso alternative to Nepresso capsules,  with a beautiful dark and rich flavor; some spicy heat from the red chilies and black peppercorns; a touch of sweetness from the brown sugar; and is balanced out with a slight tanginess from the balsamic vinegar, Dale’s seasoning (or soy sauce), mustard, shallots and garlic. You simply mix all the ingredients together in a blender or food processor, then marinade the steaks for an hour or up to overnight for some really delicious flavor.

Then simply pop them on the grill for about 8-10 minutes and you have the most juicy, flavorful and delicious steaks you’ve ever tasted in your life. Not to mention, a great idea for Father’s Day to spoil Dad! Click here to see more of my grilling ideas and recipes for Father’s Day.

Ah, Summertime and the livin’s easy…Enjoy J

Coffee Marinated Steak

Prep Time: 1 hour, 15 minutes

Cook Time: 10 minutes

Total Time: 1 hour

Yield: 4

Serving Size: 1 (12-14 ounce) Strip Steak

My go-to Summer recipe is Gourmesso Coffee Marinated Steaks, which I know you’re gonna love. The marinade has a light smoky essence from the coffee (I use Gourmesso House Blend Lungo Dark coffee, which is an espresso (alternative to Nepresso capsules) that has a beautiful dark and rich flavor; some spicy heat from the red chilies and black peppercorns; a touch of sweetness from the brown sugar; and is balanced out with a slight tanginess from the balsamic vinegar, Dale’s seasoning/soy, mustard, shallots and garlic.

Ingredients

  • 1 shallot, minced
  • 2 garlic cloves, minced
  • 1 cup Gourmesso House Blend Lungo Dark coffee, room temp
  • ¼ cup balsamic vinegar
  • ¼ cup Dijon mustard
  • 1/8 cup low-sodium Dale’s seasoning (or dark soy sauce)
  • ¼ cup brown sugar
  • 1 teaspoon red paprika
  • 3 small red chilies
  • 1 teaspoon whole black peppercorns, crushed
  • 2 tablespoons extra virgin olive oil
  • Coarse Kosher salt
  • 4 (12-14 ounce) boneless Strip steaks

Instructions

  1. In a food processor or blender, add the shallots, garlic, Gourmesso coffee, balsamic vinegar, Dale’s sauce/soy sauce, brown sugar, paprika, chilies, peppercorns, and olive oil and kosher salt and blend together well. Pour half the marinade in a glass dish or large plastic ziptop bag, add the steaks and toss to coat with the marinade. Seal and refrigerate for at least 1 hour or up to overnight. Cover the remaining marinade and set aside in the fridge until ready to grill.
  2. Heat grill to medium-high and lightly oil the grill rack. Remove steak from marinade and discard the remaining marinade. Bring steaks to room temperature before grilling.
  3. Season the steaks with salt and pepper and place on grill. Cook for 4-5 minutes per side for medium-rare (less or more according to desired doneness), basting occasionally with remaining marinade.
  4. Transfer steak to a cutting board and let rest tented in foil for 5 minutes. Serve with grilled vegetables or a simple green salad dressed with vinaigrette and a glass of wine. Enjoy!

Notes

You can make the marinade up to a day ahead of time and store in the fridge with the steaks in a plastic bag or covered dish.

https://www.theartfulgourmet.com/2017/05/gourmesso-coffee-marinated-steak/

Elderberry Lime Chicken & Veggie Kabobs + Heirloom Tomato, Peach & Mozzarella Salad

Grilled Chicken and Veggie Kabobs

I love grilling in the Summertime – and there’s nothing easier, tastier and healthier than Grilled Chicken and Vegetable Kabobs!

Heirloom Tomato, Peach & Mozzarella Salad

I also love a delicious salad using the fruits and veggies of the season – try my Heirloom Tomato, Peach & Mozzarella Salad which is bursting with fresh flavors!

Grilled Chicken & Veggie Kabobs

I developed these recipes for my client Seven Barrels, who makes spectacular infused olive oils and vinegars. I wanted to create a refreshing recipe for their Summer promotion, so I created a marinade for the kabobs and a vinaigrette dressing for the salad using their Elderberry Balsamic Vinegar and Lime Olive Oil – a delicious combination!

Heirloom Tomato Peach Mozzarella Salad

Hope you’re enjoying your Summer and enjoy these recipes at your next cookout! 🙂

Check out Seven Barrels website for more product information

Grilled Chicken & Veggie Kabobs

Prep Time: 1 hour

Cook Time: 15 minutes

Total Time: 1 hour

Yield: 4 to 6

Grilled chicken and summer veggie kabobs in an Elderberry Lime Marinade - perfect for Summer!

Ingredients

  • Grilled Chicken & Veggie Kabobs:
  • 2 pounds boneless chicken thighs (skinless), cut into 1-inch chunks
  • 2 bell peppers (red, yellow, orange or green), cut into 1-inch chunks
  • 1 large red onion, cut into large chunks
  • 1 large zucchini, cut into large chunks
  • 1 large yellow squash, cut into large chunks
  • 1 cup Elderberry Lime Marinade (recipe follows)
  • Sea salt and freshly ground pepper, to taste
  • Elderberry Lime Marinade:
  • ½ cup Seven Barrels Lime Olive Oil
  • ½ cup Seven Barrels Extra Virgin Olive Oil
  • ¼ cup Seven Barrels Elderberry Balsamic Vinegar
  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons honey
  • 2-3 cloves garlic, minced
  • 2 tablespoons fresh basil or parsley, minced
  • 1 teaspoon garlic salt
  • 1 teaspoon freshly ground black pepper, to taste

Instructions

  1. Grilled Chicken & Veggie Kabobs:
  2. Place chicken and vegetables in large plastic ziplock bags and pour 1/2 of the Elderberry Lime Marinade over each, letting marinade in the fridge for at least two hours up to eight hours.
  3. Pre-soak wooden skewers in water for at least 15-20 minutes, and preheat grill on medium-high heat.
  4. Thread the chicken and vegetables evenly spaced on separate skewers and discard the marinade except for a small amount to use while grilling.
  5. Lightly oil the grate and grill chicken skewers until opaque and juices run clear (about 12-15 minutes) and the vegetable skewers for about 8-12 minutes until soft and beginning to brown. Turn and brush with extra marinade frequently. Season with additional salt and pepper to taste.
  6. Transfer the skewers to a warm platter and serve immediately.
  7. Elderberry Lime Marinade:
  8. In a bowl, whisk together the olive oil, vinegar, soy sauce, honey, garlic, basil or parsley, garlic salt and black pepper. Cover and set aside until ready to marinade the chicken and vegetables.
  9. Makes 1 ¼ cups.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
https://www.theartfulgourmet.com/2016/08/elderberry-lime-chicken-veggie-kabobs-heirloom-tomato-peach-mozzarella-salad/

Heirloom Tomato, Peach & Mozzarella Salad

Prep Time: 30 minutes

Total Time: 30 minutes

Yield: 6-8

A gorgeous Summer salad made with heirloom tomatoes, fresh peaches, mozzarella, basil, arugula in an Elderberry Lime vinaigrette dressing topped with sunflower seeds.

Ingredients

  • Heirloom Tomato, Peach & Mozzarella Salad:
  • 2 large handfuls of baby arugula
  • 2 peaches, cut into wedges
  • 1 Heirloom tomato, cut into wedges
  • ½ cup cooked corn
  • ½ cup cucumber, cut into wedges
  • 1 cup cherry tomatoes
  • 1/3 ball of burrata or fresh mozzarella
  • 1/2 cup toasted sunflower seeds
  • Fresh basil
  • Sea Salt, to taste
  • Freshly ground black pepper, to taste
  • Elderberry Lime Vinaigrette:
  • 2 garlic cloves, finely minced
  • 1 tablespoon Dijon mustard
  • 1/4 cup Seven Barrels Elderberry balsamic vinegar
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons honey
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/3 cup Seven Barrels Lime Olive Oil

Instructions

  1. Heirloom Tomato, Peach & Mozzarella Salad:
  2. On a large plate, arrange the arugula, peaches and heirloom tomato wedges. Sprinkle corn and cucumber over the salad.
  3. Carefully rip the ball of burrata or mozzarella into pieces and scatter on top of the salad along with the cherry tomatoes. Sprinkle with toasted sunflower seeds, salt and pepper and a few basil leaves.
  4. Drizzle with a few tablespoons of the Elderberry Lime vinaigrette and serve immediately. Serve with extra dressing and additional salt and pepper, if desired.
  5. Elderberry Lime Vinaigrette:
  6. Combine all the ingredients except the olive oil in a medium bowl and whisk together well. Once combined, stream in the olive oil and continue to whisk until the vinaigrette comes together. Taste and adjust salt and pepper as needed.
  7. Note: The dressing can be stored and refrigerated for 1 week.
  8. Makes approximately 3/4 cup.
https://www.theartfulgourmet.com/2016/08/elderberry-lime-chicken-veggie-kabobs-heirloom-tomato-peach-mozzarella-salad/

 

Top 10 {Things I Love} :: Winter 2015

My Top 10 {Things I Love} list is back for Winter 2015 with some fun and interesting objets de desir, places, people, books, food and drinks that I’m currently crushing on – not necessarily ordered in terms of my favorite – but are all worthy of a huge shoutout for their awesomeness in my opinion… Happy Holidays and New Year 2016! 

magpie cookbook

Magpie Cookbook – Magpie Artisan Pie Boutique is a popular pie shop in Philadelphia, owned by Chef Holly Ricciardi. This book is full of her famous pie recipes, both savory and sweet – from luscious quiches, pot pies and hand pies, to fruity, creamy and nutty pies like her bourbon-infused Butterscotch Pie recipe passed down from her Grandmother. Great for any pie-obsessed person and includes tons of great techniques on how to make different types of crusts and decorative touches for a gorgeous handmade pie. Ah, PIE.
Get it on Amazon

aria wine bar

Aria Wine Bar, NYC – This trendy cozy place has 2 locations: one in the West Village, and another in Hell’s Kitchen in NYC. Offering Venetian-style Italian Tapas, the menu has a plethora of delicious small plates, appetizers, pasta dishes, and salads all created for sharing. They have a great wine list, and the atmosphere is romantic and buzzing and the best part is the wine list offers the fruits of the world’s foremost lady vintners. Try the Mini Meatballs drenched in homemade sauce and melted cheese, the Sautéed Mussels in wine, or the Truffle Mac & Cheese. You won’t be disappointed! Another NYC fave not to miss.
http://ariawinebar.com

bacon jam

The Bacon Jams Bacon Spread – Who doesn’t love bacon? Well now you can have it anytime on the fly. This delicious Bacon Jam is made with real bacon, brown sugar, and onions with three varieties that can all be simply spread on crackers or bread, elegantly spread to elevate appetizers, grilled sandwiches, pasta or to add bacon to any of your favorite dishes. Try the Original, Black Pepper or Red Chile and Garlic. Delicious!
http://thebaconjams.com

Trimino Protein Water

Trimino Protein Water – With the popularity of vitamin waters and fruit waters abound, there’s a new and improved kid on the block. Trimino Still and Sparkling waters are infused with 7 grams of protein, are caffeine and sugar free, and only 28 calories. And lots of fun flavors too! Strawberry Lemonade, Mixed Berry, Coconut Pineapple, Peach and Watermelon. Perfectly light and refreshing for and after workout drink or as a base for a fruity beverage or cocktail.
http://drinktrimino.com

Gala Pork Pie

Parker’s British Foods – Brits Victoria and Damian Parker have a serious love for British food, and learned the crafts of butchery, meat curing and pie making from some incredible British butchers, combining those skills with the best meats and recipes the British Isles had to offer. Then they got married, packed their bags and set off for a new life in America. Now based out of Buffalo, NY, they offer genuine British food like Pork Pie, Sausages, Proper Fish and Chips and a variety of British sweets, condiments, drinks, snacks and gifts for sale in their online store. Check ’em out, Mate!
https://www.parkersbritishinstitution.com/shop-online

extra virgin nyc

Extra Virgin NYC – Extra Virgin is a great little neighborhood spot located in New York City’s West Village. They offer delicious Mediterranean food in a buzzing dimly lit atmosphere with a fantastic wine selection and different varieties of extra virgin oils from around the world. Try the Fritto Misto – lightly fried calamari, zucchini and shrimp as an appetizer..it’s light and crispy and perfectly fried to perfection. The Prosciutto-wrapped Sea Scallops are equally delicious, served over Cauliflower Puree and Porcini Sauce with a Apple and Celery Salad on the side. The Short Ribs are to die for, and literally melt in your mouth, served over Truffled Mashed Potatoes (try these with a side of Grilled Broccolini..super delicious!) They also have a great Sunday brunch and lovely desserts..Another NYC fave, don’t miss it.
http://extravirginrestaurant.com

Jan Burtz Gold Luster Plates

Jan Burtz Luster Ceramics – Offered exclusively at ABC Home in New York City, these ceramics have a handprinted metallic border that lovingly outlines their natural and irregular forms. Made by hand from creamy porcelain and homemade glazes, these pieces bring us back to the basics, accentuating the fluidity and grace of hand-formed wares. Made in Jan Burtz’s Connecticut studio, no two pieces are alike. Also offered in silver and a variety of bowls, trays, platters, vases, plates and sizes. Adds an elegant rustic touch to any table!

Get them on ABC Home

Maple Syrup Cookbook

Maple Syrup Cookbook – I recently got this cookbook and absolutely love it! Why? Because I’m in love with maple syrup and everything in here has a recipe made with it. I made the French Canadian Maple Sugar Pie with Walnuts and the Maple-Glazed Brussels Sprouts for Thanksgiving and they were both delicious hit at the table! If you love maple syrup as much as I do you can’t miss this cookbook..get it! Immediately.
Get it on Amazon

Raised Bloom Baking Set, Anthropologie

Raised Bloom Baking Set – Who doesn’t love a little bling for the holidays, and better yet who doesn’t love Anthropologie??? This adorable baking set is made of carved stoneware coated in a lovely iridescent glaze including a rolling pin, pie server, measuring spoons, pie plate, whisk and a muffin tin. Almost too pretty to bake with!
Get it on Anthropologie

cranberry sauce

Colors of Nature Cranberry Sauce with Rum and Orange – Colors of Nature is a small, family owned company based out of Brooklyn NY that makes beautiful small batch sauces, jellies and cakes full of fresh ingredients and flavors. Try the Cranberry Sauce made with Rum and Orange – perfect for the holidays!
http://www.colorsofnature.nyc