Ingredients

• 1/2 pound calamari tubes only (I used frozen)
• 1 teaspoon Spicy Italian Herb Blend
• 1/2 cup fresh lemon juice
• 3 tablespoons Lemon Infused Olive Oil
• Freshly cracked pepper
• 1 tablespoon fresh parsley minced (optional)
• 1 Head of lettuce (optional)

Instructions

• Clean calamari tubes well and pat dry. 
• In a shallow dish, lie whole calamari tubes in a single layer. Cover with fresh lemon juice. Cover with plastic wrap and place in the refrigerator for 40 minutes.
• Heat grill to high heat.
• Remove calamari tubes from the refrigerator and drain lemon juice and brush with Oil.
• Adjust grill to a medium temperature.
• Place calamari tubes on the grill for 2-3 minutes per side do not overcook. Calamari should be white and firm.
• Remove from grill to a cutting board. Cut calamari into rings and place into a medium mixing bowl. Toss with cracked pepper, herb blend and finely chopped parsley.
• Serve immediately on a bed of lettuce.

INGREDIENTS

• 16 ounces hummus
• 4 Bibb Lettuce Leaves
• 16 Pita Chips or Phyllo Cups (optional if you want gluten free....I just used the lettuce and this was amazing!)
• 2 tablespoons Kalamata olives, diced
• 4  Garlic Stuffed Olives, diced (optional)
• 2 tablespoons   Black Mission Fig Aged Balsamic Vinegar
• ½ cucumber, seeded and diced
• ½ tomato, seeded and diced
• 1 tablespoon diced red onion
• 2 tablespoons feta (cubed or crumpled)

INSTRUCTIONS

• Place chips or cups on a serving dish
• Tear bib lettuce into small pieces and place onto pita or cups
• Spread hummus over lettuce (approximate 1 oz.)
• Sprinkle with olives, cucumbers, tomatoes, onion and feta.
• Drizzle balsamic over each 
• Serve immediately

Ingredients:

• 8 ounces of your favorite brie
• 2 cups dark chocolate balsamic glaze (see glaze below)
• 2 tablespoons local honey (divided see glaze below)
• 1/4 cup chopped walnuts save a several whole nuts for garnish
• Crackers or round bread crisps

Instructions:

• Preheat oven to 400° degrees.
• Remove brie packaging and place in an ovenproof baking dish (we have a few dishes in-store).
• Bake for 10-12 minutes until cheese is softened.
• Remove from oven, slice the rind, drizzle with Balsamic glaze (1 to 2 tablespoons) and sprinkle with chopped walnuts
• Enjoy with your favorite crackers or bread!

Glaze Instructions:

• In a medium saucepan, mix balsamic and honey over heat until it reaches a gentle boil
• Turn heat down and allow to simmer for 20 minutes
• After mixture has reduced for 20 minutes, remove from the and allow to cool
• Store leftovers in a mason jar for 2 weeks

Ingredients:

• 12 Large Eggs
• 8 Pieces of Bacon cooked until crisp and chop
• 5 Tbsp Mayonnaise (or Aioli)
• 3 Tbsp Dijon Mustard
• 1/2 Tsp White Truffle Oil
• 2 Tbsp Chives, finely chopped
• Pinch of Salt
• Pinch of Cayenne Pepper
• Chives cut into 1/2 inch pieces for garnish

Directions:

• In a medium pot cover the eggs with cold water about 1 " above the eggs.  Over high heat, bring the eggs to a rolling boil.  Cover the eggs and remove from heat.  Allow them to sit covered for 13 minutes.
• Remove the eggs and submerge in cold water for 10 minutes
• Peel eggs and slice them in half length wise.
• Place the egg yolks in a medium bowls and mash while adding bacon, mayonnaise, mustard, truffle oil, chives, salt and cayenne.  Mix until fully combined.
• Place the egg mixture in a large zip lock bag, snip a hole in the bottom and pipe the mixture into the egg whites.
• Garnish with chives.

• 1 cup strawberries (sliced)
• 1 Mandarin Orange (peeled and separated)
• 1/4 cup blueberries (optional)
• 3 tbs Dark Chocolate Aged Balsamic
• 3 tbs Manzanillo Extra Virgin Olive Oil

Instructions:

• Toss fruit together and place on plate
• Mix Vinegar and Oil, drizzle on fruit and serve.

Try this chutney with cheese and crackers.  Fill a tray with assorted cheese, fruits and this chutney.  Delicious!

Ingredients:

• 1 tablespoon Blood Orange Olive Oil
• ½ cup minced shallots
• 2 cups halved seedless purple or red grapes
• ½ cup dry sherry
• ¼ cup Espresso Aged Balsamic Vinegar
• 1 teaspoon yellow mustard seeds
• ¼ teaspoon salt

 Directions:

• Heat oil in a medium saucepan over medium heat. Add shallots and cook, stirring, until softened, about 2 minutes.
• Add grapes, sherry, vinegar, mustard seeds and salt.
• Bring to a simmer and cook, stirring occasionally, until the grapes have broken down, 10 to 20 minutes
• Scoop into a mason jar, let cool and add to your cheese tray

One of my go-to recipes....so easy.  Beekman's Jelly on sale this week!

Sauce:

Combine 1 cup sour cream, 1/4 cup Dijon mustard, 2 tbs Beekman's Roasted Sweet Pepper Lime Jelly.

Chicken Bites:

Ingredients:

• 1 cup of seasoned breadcrumbs (or Panko)
• 1/2 cup Parmesan Cheese (I like to freshly shred mine but you can use grated as well)
• 1/4 teaspoon Himalayan Sea Salt
• 3 tablespoons Butter Extra Virgin Olive Oil
• Parsley (chopped for garnish)
• 1 egg (optional)
• 2 lbs skinless, boneless chicken breasts cut into 1 1/2 inch cubes

Directions:

• Preheat oven to 400 F
• Cover shallow cookie sheet with parchment paper
• In a shallow bowl combine oil and salt (I whisk in one whole egg too)
• In another shallow bowl combine bread crumbs and cheese.
• Dip the chicken into the oil, salt and egg mix and then coat in the bread crumb mixture
• Place chicken on sheet and bake for 15-20 minutes or until chicken is cooked throughout and no longer pink.
• Garnish with Parsley and serve with the Sauce above

• 1 1/4 cups flour
• 1 cup shredded Parmesan cheese
• 2 Tbsp finely minced rosemary leaves, plus extra whole leaves for the tops of the crackers 
• 1/2 tsp Himalayan Sea Salt
• 1/4 tsp fresh cracked black pepper
• 2 tbs Rosemary Extra Virgin Olive Oil
• 1/4 cup Butter Extra Virgin Olive Oil (or if you want a sweeter taste, substitute 3/4 stick of softened butter).
• extra whole leaf herbs for laminating onto the dough
• Drizzle Cinnamon Pear Aged Balsamic Vinegar.

Instructions

1. Put the flour, cheese, rosemary (and oil), salt and pepper into the bowl of a food processor. Add butter oil (or pieces of butter) and pulse about 30 times to combine into a crumbly mixture. The process until the dough comes together, this should not take longer than 30 seconds to a minute. If the dough does not come together, add a tiny bit of water to the bowl, start with 1/2 tsp, and process again.
2. Turn the dough out onto a piece of plastic wrap and bring together into a smooth flat disk, just like you do with pie crust dough. The dough should be smooth and uniform, without dry floury parts. Knead it with your hands if necessary. Wrap the disk in the plastic and refrigerate for an hour.
3. Preheat the oven to 350F
4. Roll out the dough to about 1/4 to 1/8 thickness. I do this between two sheets of waxed paper and it works like a charm, no sticking. If you want to laminate herbs onto the surface of the dough, lay them out onto the dough, leaving space between. Put the waxed paper back over the top and lightly roll with your rolling pin to press the herbs right into the dough. Use a 2 inch round cookie cutter to cut out your circles. Remove the dough to a baking sheet. Reform the leftover dough, roll and repeat until all the dough is used.
5. Bake the shortbread for 10-15 minutes, until they are just starting to turn pale golden around the edges. Cool for a few minutes on the pan, then remove to a rack. The shortbread will firm up as it cools.
6. As a garnish, drizzle the balsamic once you have plated the shortbread.  Serve immediately.

Ingredients:

• 1 baguette, thinly sliced
• 3 tablespoons Garlic Extra Virgin olive oil, divided
• 1 teaspoon Serrano Honey Balsamic vinegar
• Parmesan Cheese (fresh grated)
• Pinch Himalayan 
• Pinch of freshly ground black pepper
• 1/4 cup Parsley leaves, chopped

Directions:

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
2. Place baguette slices onto prepared baking sheet. Drizzle with 2 tablespoons olive oil. Place into oven and bake for 8-10 minutes, or until golden brown.
3. Top each baguette slice with Parmesan cheese. Place into oven and bake for 1-2 minutes, or until cheese has melted.
4. In a bowl combine remaining 1 tablespoon olive oil, balsamic vinegar, salt and pepper, to taste.
5. Top each baguette slice with mixture, garnished with Parsley.
6. Serve immediately.