This month’s recipe features Gravenstein Apple While Balsamic Vinegar. It is a recipe easy to master and one that will make you popular at any fall dinner party. So, why have we matched a broccoli based soup with this balsamic? Gravenstein Apple has notes of honey with an herbal but cinnamon depth, a sweetness that isn’t too overpowering and the right acidity to be perfect complement. Continue reading “Chilled Apple Broccoli Ginger Gazpacho”
Did you plant a jalapeno plant or two in your garden and now find yourself with more jalapenos anyone could ever wish for? Yes, great. It’s not just me. This recipe developed from a desperation of trying to find something to do with all the fresh jalapenos. Continue reading “Pineapple Pickled Peppers”
This Tik Tok trending recipe of pasta chips turned out fantastic. If you have an air fryer it’s quite simple. Take cooked pasta, season it and crisp in the air fryer. Continue reading “Spicy Calabrian Pesto Pasta Chips”
Recipe Credits: Camine Pappas. Find more stories and recipes on her website: IFeelLikeCooking.com. and look for the launch of her first cookbook: An Introduction to Bling Cuisine!, soon to be released!
Prep time 10 minutes. Cooking Time 10 minutes. Makes 1 1/2 cups.
Peel and dice the two peaches into small half inch pieces. Cut apple pieces into the same size as peaches. No need to peel the apple. The peel softens and makes a nice texture. Put the fruit in a medium saucepan and toss with the 1 tablespoon of sugar. This keeps them from turning brown.
Now continue to cut and prep other ingredients. Add the sliced shallots, ginger, raisins, cloves, vinegar, salt, and pepper. Stir it all together and turn burner on to a medium heat. Bring all ingredients to a simmer and then cook on a very low bubble for 8 minutes, stirring very often. No need to add any other liquid. The moisture and sugars will be all the liquid you need.
Remove from stove, let cool slightly. Serve. Can also be refrigerated and used up to 3 days.
SERVING SUGGESTIONS: Excellent on any baked fish, chicken, or pork. Here I serve it over pecan crusted Cobi, which is like a Sea Bass, over coconut chili rice. You can find that full recipe here.
©Recipe and Photo Copyright Camine Pappas, 2021. All rights reserved.
Have a comment? We’d love to hear from you. Have you tried this dish? Do you have a variation that you think others will enjoy? Leave us a comment below (providing your email address is not necessary).
This meal takes cues from both Middle East and Latin flavors which are bold and memorable. Persian Lime Oil is earthy but has bright notes of lime, making it a great accompaniment to the quick addition of a Taco Seasoning mix. Substitute peaches, or nectarines for the apricot if you wish, and play with the amount of jalapeño if you like more kick!
Recipe Credits: Camine Pappas. Find more stories and recipes on her website: IFeelLikeCooking.com. and look for the launch of her online cooking demonstrations, and YouTube Channel, late summer 2021.
First make the salsa by adding all ingredients to a large bowl. Blend and cover until ready to serve. Setting the bowl aside will give the ingredients time to mesh together while you prepare the rest of the dish.
Tie the herbs together and set aside.
Heat a 12” or large sauté pan to high and add the 3 tablespoons Persian lime olive oil. When almost to smoke point add the beef pieces. Let sear and stir until one side is beginning to brown. If there is moisture and it begin to bubble, keep stirring and let cook until that recedes and the sound of searing beef returns. (You do NOT want steamed meat!) Add the salt and pepper.
Add the mushrooms and stir in. Let them sear continuing to keep pan on high heat. After about 3 minutes add the carrots, onions, and garlic. Stir everything together and cook for about 2 minutes or so until onions are soft.
Add the taco mix, tomato paste, and water blending all with a large spoon. When combined, nestle the herb bouquet by gently nestling into the mixture. Cover, turn to low, and let bubble gently for 90 minutes. (Even a little longer won’t hurt it as long as you’re not boiling hard.)
While beef is cooking make the turmeric rice: Bring the water, rice, turmeric, and Turkish spice blend to boil. Cover, remove from heat. Set timer for 20 minutes to cook.
After the 90 minutes remove lid, stir in about half the parsley for color before serving.
To plate spoon a serving of rice onto a place. Cover with the beef mixture. Then ladle a few spoonfuls of the salsa next to the beef. Garnish with the remaining parsley and a flourish of cracked black pepper and kosher salt.
Serves 6
*NOTE: Most Turkish Spice mixtures contain paprika, cinnamon, garlic powder, coarsely ground cumin seed, kosher salt and black pepper, and ground cloves. Experiment with ratios making the paprika and cinnamon 2 parts, to ½ part for all the rest.
©Recipe and Photo Copyright Camine Pappas, 2021. All rights reserved.
Have a comment? We’d love to hear from you. Have you tried this dish? Do you have a variation that you think others will enjoy? Leave us a comment below (providing your email address is not necessary).
Victoria Sponge Cake is one of the classics of British baking, traditionally served for afternoon tea and special occasions. This version is a quick and quite delicious version made healthier using olive oil, and is gluten free, grain free, dairy free, and refined sugar free. One of the tasters for the recipe said “You’d never know it was free of so many allergens, its so nice and moist.” The honey makes a nice counterpoint in a dessert that is not overly sweet, but still satisfying. Continue reading “Honey Almond Victoria Sponge Cake with Strawberries”
Made with the bright and spring-like combination of Herbs de Provence Olive Oil and Grapefruit White Balsamic, this super easy side is delicious with pork, chicken, or fish and a nice addition to a veggie bowl/Buddha bowl. Also great to add flavor and sneak more veggies into in wraps or sandwiches, mix into green salads, and especially perfect for picnics as it doesn’t contain dairy or mayonnaise. Continue reading “Fresh Beet and Carrot Slaw”
Lemon curd is a sunny way to add bright citrus flavor, and the Elderflower White Balsamic adds a beautiful floral note to the slightly sweeter taste of Meyer lemons. If you can’t find Meyer lemons, regular lemons can be substituted, as can lime or grapefruit juice. Use with cakes, scones, biscuits, pancakes, to fill crepes, over ice cream, in Greek yogurt, and as a dip for fresh fruit. You can also use it to fill pre-baked tart shells for an elegant dessert.
While the Elderflower vinegar is quite lovely in this recipe, it is currently only available at the Asheville location. Any of our fruity and not too sweet white vinegars would be a great substitute as they will complement the Meyer lemon.
Thank you Jessica Gaydos for this great recipe!
Set a fine-mesh strainer over a medium non-reactive bowl (glass, ceramic, or stainless steel). Note: You must follow the order in which ingredients are combined, otherwise you will curdle the eggs and ruin the lemon curd.
In a 1.5 or 2 quart non-reactive saucepan, off the heat, whisk together softened butter and honey until thoroughly mixed. Do not use aluminum or other reactive metals as they will react with the acidity in the lemons and discolor the lemon curd and alter the taste. Stainless steel is the best choice.
Add eggs to saucepan and beat in thoroughly. If eggs are still cold from the fridge, it may make the mixture slightly lumpy as it chills the butter. This will still work, it will just require longer whisking.
In a liquid measuring cup, add 2 tablespoons Elderflower White Balsamic.
Juice the lemons, starting with 2 of them, then pour juice into the liquid measuring cup on top of the Elderflower White Balsamic until you reach the total volume of ½ cup combined juice & vinegar. Stir to combine.
Whisk juice and vinegar mixture into saucepan and immediately put on a medium low burner, whisking constantly. Make sure to whisk the edges of the pot to make sure nothing is sticking.
Whisk for 5-10 minutes, until mixture thickens and a slow simmer starts. Whisk 10-20 seconds more and then immediately take off the heat before it gets overheated and starts to separate.
Right after removing from the heat, pour the lemon curd through the fine mesh strainer to strain out any coagulated bits of egg and create a smooth texture. Let cool to room temperature, then store, covered and refrigerated, up to 1 week.
Makes about 1.5 cups.
Have a comment? We’d love to hear from you. Have you tried this dish? Do you have a variation that you think others will enjoy? Leave us a comment below (providing your email address is not necessary).
Here is another delicious recipe from guest blogger Harpreet from All Things Preet. This one is for all Mediterranean Diet followers or any lover of a great pasta shell recipe.
Many believe that one of the most effective diets noted for weight loss and heart health has been the Mediterranean Diet. Being that olive oil is an essential part of this diet, this dish is a great way to add healthy fats to your diet while trying to keep your waist line in check. These spicy air fried Calabrian stuffed shells make for a great guilt free dinner – and leftovers!
Prepare jumbo shells according to package directions and cool completely.
Preheat air fryer to 350 degrees F. In the meantime, place a pan on the stove. On medium heat, saute onion, red chili flakes and garlic with 1 tablespoon of Spicy Calabrian Pesto Olive Oil until fragrant. Sprinkle in Italian seasoning and add sliced fresh mushrooms. Cook until mushrooms are just tender.
Turn off the stovetop and add in fresh spinach. Toss and cover for 2 minutes. Let the pan sit on the residual heat to wilt the spinach. Uncover, stir and let the mixture cool. Once the mixture is cool, add in the ricotta cheese, salt and pepper in a bowl. Stir to combine.
Fill each shell with the ricotta mixture and place in the baking dish. (The trick is to place the shell in your palms so the cone shaped ends are going from your fingers to your palm. When you flex your hand – fingers toward the wrist – your shell will open.)
Spoon the marinara and the remaining Calabrian Olive Oil over the shells. Be sure that all ends of the pasta have had some liquid drizzled over them. Then sprinkle the mozzarella cheese on top and bake for 10 min.
Serve hot!
Note: If you don’t have an air fryer you can bake the stuffed shells for 15 min at the same temp, 350 degrees.
Also note: This recipe lends itself to being prepared in advance. You can make and ricotta spinach mixture up to a day in advance. Also you can stuff the pasta shells the morning prior to serving.
Have a comment? We’d love to hear from you. Have you tried this dish? Do you have a variation that you think others will enjoy? Leave us a comment below (providing your email address is not necessary).
Here is another beautiful holiday cocktail from Harpreet at @allthingspreet. We have partnered with her to create gorgeous, festive cocktails and mocktails for you to enjoy throughout the upcoming holiday season.
“The right balsamic vinegar can give you just the right amount of sweetness and sass to elevate your basic cocktail to a craft cocktail. And trust me, these stunning cocktails require minimal ingredients and effort.” Harpreet
In a glass muddle together mint leaves, pomegranate seeds, lime, and 2-3 teaspoons pomegranate balsamic vinegar. Use 3 teaspoons of balsamic if you like your drinks a bit more tart. Add simple syrup to glass and shake well.
Strain and pour into champagne flute. Fill to the top with your favorite sparkling wine or Prosecco and garnish.
*To make this a mocktail, add lime seltzer in place of Prosecco.
Have a comment? We’d love to hear from you. Have you tried this dish? Do you have a variation that you think others will enjoy? Leave us a comment below (providing your email address is not necessary).”.
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