Gremolata Roasted Cauliflower

Tracey Wilkinson1 comment

Ingredients

  • 1 medium head of cauliflower, cut into 1-inch florets
  • 2 tablespoons  Milanese Gremolata Olive Oil, plus more for drizzling
  • 1/3 cup pine nuts
  • 1 lemon zested
  • 2 tablespoons parsley (finely chopped)
  • 1 tablespoon mint (finely chopped)
  • salt & pepper to taste

 Instructions

  1. Place a baking sheet in the oven and preheat oven to 400 degrees Fahrenheit.
  2. Toss the cauliflower florets with the Gremolata Olive Oil in a large bowl. Season to taste with salt and pepper.
  3. Spread in a single layer on the hot baking sheet and set the bowl aside to use later. Roast for 15 minutes. Stir the cauliflower and roast for an additional 10 minutes. Stir and roast for 5 more minutes.  Continue to roast 5 minutes or until the cauliflower stems are soft enough to be pierced with a fork.  
  4. While the cauliflower is roasting, heat a small skillet over medium heat for 5 minutes.  Add the pine nuts to the pan and reduce the heat to medium-low. Stir pine nuts constantly, toasting them to a golden brown color. They should take about 5-8 minutes.
  5. Combine the lemon zest, chopped parsley, and chopped mint in a small bowl.  Note:  If you're short on time (like me), skip these ingredients and just use a little more oil...you will get the same flavors.
  6. Place the cooked cauliflower back in a large bowl. Drizzle with additional olive oil and adjust salt & pepper if necessary. Toss with pine nuts and the herb mixture. Serve out of the bowl or plate on a serving dish.

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Seafood Stuffed Avocado

Tracey Wilkinson
This was delicious! 
.
Ingredients
  • 4 avocados, sliced in half length-wise and pitted
  • 8 ounces chopped cooked shrimp
  • 3.25 ounces flaked fresh cooked crab
  • 1 cup finely shredded Cheddar
  • 1/2 cup finely diced Vidalia onion
  • 2 eggs, beaten
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon Milanese Gremolata Infused Olive Oil
  • 1/4 teaspoon seafood seasoning
Instructions
  1. Preheat the oven to 350 degrees F.
  2. In a large mixing bowl, combine the chopped shrimp, crab, shredded cheddar, onions, parsley, seafood seasoning, Olive Oil, and eggs; mix well.
  3. Spoon the mixture equally on top of each avocado half.
  4. Place in baking dish (without toppling them over) and bake 25 minutes or until heated through.
  5. Serve immediately.

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Vegan Chocolate Pudding

Tracey Wilkinson

Ingredients:

  • cups almond milk
  • 1/teaspoon fine ground Himalayan Sea Salt
  • 1/cup cocoa powder
  • 1/cup Local Honey
  • 1/cup almond Milk plus 3 tbsp cornstarch
  • ounces Elements Orange infused with Turmeric Chocolate Bar
  • 3/teaspoon pure vanilla extract
  • 1 tablespoon Dark Chocolate Aged Balsamic
  • Macadamia Nuts & Mint Leaves (Garnish)
  • Grated Elements Chocolate Bar (optional garnish)

Instructions

  • Heat the 2 cups milk in a saucepan with the salt, cocoa powder, balsamic and honey.
  • Whisk the cornstarch and 1/2 cup milk in a small bowl until dissolved.
  • When the 2 cups milk are warm, add the cornstarch mixture and bring to a boil.
  • Once boiling, stir for 2 minutes.
  • Reduce heat to simmer for an additional minute, then turn off the heat.
  • Once the heat is off, stir in the vanilla and broken-up chocolate pieces until the chocolate melts.
  • Refrigerate for minimum of 2 hours
  • Garnish with Macadamia nuts, chocolate bar and Mint Leaves

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Lobster Bisque

Tracey Wilkinson

INGREDIENTS

  • 2 lobster tails (chopped)
  • 1 1/2 tablespoons Infused  Butter Olive Oil
  • 2 large shallots, chopped
  • 1 to 2 stalks celery, chopped
  • 1 carrot, peeled and chopped
  • 1 to 2 cloves garlic, peeled and crushed
  • 1/2 cup  Sherry Reserva Balsamic, cognac, or brandy
  • 1 tablespoon tomato paste
  • 1 teaspoon roughly chopped tarragon
  • 4 cups lobster stock or clam juice
  • 1/4 cup heavy cream, warmed
  • 2 teaspoons cornstarch
  • Salt and white pepper, to taste
  • White  truffle oil, to garnish
  • Sauteed lobster meat, to garnish (optional)

INSTRUCTIONS

  • Open and rinse the lobster under cold water.
  • In a large pot (or Dutch oven), add butter oil over moderate heat, add lobster and heat about 1-2 minutes. Add the shallots, celery, and carrots and cook until softened, about 5-7 minutes. Stir in the garlic and sauté for another minute.
  • Pour in the sherry. Increase the heat to high and simmer until almost all of the liquid cooks out, 3 - 5 minutes. Stir in the tomato paste and tarragon, followed by the clam juice/lobster stock. Bring to a boil, reduce heat to medium-low and simmer for 20 - 25 minutes.
  • Strain the soup through a fine mesh sieve and return the liquid to the pot. Place the solids (vegetables, lobster meat) in a heavy duty blender and process until smooth. Add the puree back to the pot. Bring the mixture to a simmer and cook for 10 more minutes.
  • Strain the bisque through a colander lined with a cheese cloth, pushing the solids with a wooden spoon to get as much liquid out as possible. Discard the solids.
  • Return the bisque to the pot. Add the warm cream and bring to a gentle simmer. Whisk the starch into 2 tablespoons of cold water and add to the bisque.
  • Continue cooking until soup reaches desired thickness, about 2-3 minutes more. Garnish with truffle oil.
  • Serve with toasted French bread or crackers.

 

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Baked Brie, Walnuts and Chocolate Balsamic Glaze

Tracey Wilkinson

Ingredients:

  • 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

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Sorbet with a Chocolate Drizzle

Tracey Wilkinson

Try this for Valentine's Day...you will enjoy this!

Ingredients:

  • 2 Scoops of your favorite sorbet, frozen yogurt or ice cream (I love vanilla)
  • 4 Whole strawberries (cored and quartered)
  • 2 Mint leaves for garnish
  • 2 Tablespoons Chocolate Aged Balsamic Vinegar

Instructions:

  • Place the scoops on a favorite medium sized plate
  • Add Strawberries
  • Drizzle with Balsamic
  • Garnish with Mint
  • Enjoy!

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Truffle, Bacon and Chives Deviled Eggs

Tracey Wilkinson

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.

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Fruit Plate

Tracey Wilkinson
Get your antioxidants all in one!
Ingredients:
  • 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.

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Game Day Bacon Cheese Balls

Tracey Wilkinson1 comment

Delicious and easy...can be served cold or slightly warmed.

Ingredients:

  • 8 oz. Cream cheese
  • 4 oz. Cheddar cheese shredded
  • 10 slices Bacon finely chopped
  • 4 oz Salted Almonds chopped
  • 20 Party Cups

Instructions:

  1. Combine first 3 ingredients in a bowl.
  2. Roll cheese mixture into 1 inch balls and gently form them into a football shape by rolling into an oval and narrowing the ends slightly.
  3. Roll the mini footballs in the chopped almonds.
  4. Place in Party Cups and garnish with additional Bacon.
  5. Serve and Enjoy!

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Orange and Espresso Granola

Tracey Wilkinson

Ok...I am always talking about Espresso on Plain Yogurt in the morning...here is a twist.

Ingredients:

  • 4 cups rolled "old fashioned oats" not instant
  • 1 cup cashews
  • 3/4 cup shredded sweet coconut
  • 1/4 cup dark brown sugar
  • 1/2 cup maple syrup
  • 1 Tablespoons Aged Espresso Balsamic
  • 1/2 cup Fused Blood Orange Extra Virgin Olive Oil
  • 3/4 teaspoon sea salt
  • Fresh Fruit (pick your favorites)
  • 1/2 Cup Plain Yogurt (low sugar)
Directions:
  • Preheat oven to 250 degrees F.
  • In a large bowl, combine the oats, cashews, coconut, brown sugar and salt. 
  • In another bowl, whisk to combine the blood orange olive oil, espresso and maple syrup. 
  • Pour over evenly over the oat mixture and toss to thoroughly distribute. 
  • Spread the mixture on to two rimmed baking sheets and bake, stirring every 20 minutes to ensure even browning. 
  • Granola will be done when it’s golden brown and well toasted.  Remove from oven and transfer into a large bowl.
  • Once cooled, add to plain yogurt with your favorite fresh fruit

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