Sweet Roasted Parsnips with Onion and Rosemary

The NEW YEAR is all about looking ahead and trying new things. And that includes trying new foods.

If you're like me, you likely have never eaten parsnips. All I knew was that they looked like white carrots and they weren't that interesting that I wanted to taste them.

But we were invited to a friend's home for dinner and this was a vegetable she prepared.  I tasted; I liked; and have since prepared them for our family.

There are different ways to prepare parsnips, but I find they are at their best when roasted...and this is an easy and quick way to prepare them.  You know me....Quick and Easy always attracts me to a recipe.  This is a variation of a recipe I found on several cooking sites and I think you'll like it.

 

 

 

Sweet Roasted Parsnips with Onions and Rosemary

 

 

1 Tablespoon Joe and Son's Extra Virgin Olive Oil (medium intensity)

2 Tablespoons Joe and Son's Vermont Maple Aged Balsamic Vinegar

1 pound parsnips, scraped and sliced into strips

1 large sweet onion, peeled and cut into 8 wedges

1/4 teaspoon garlic powder

1/4 teaspoon dried, crushed rosemary

salt and pepper to taste

fresh rosemary for garnish, if desired

 

Line a baking sheet with foil or parchment paper.  Preheat the oven to 425 degrees.

 

In a large bowl, combine all of the ingredients and toss so the parsnips are thoroughly coated with the Olive Oil and Balsamic Vinegar.

Spread them on the prepared baking sheet in a single layer.

 

Roast for about 20 minutes and toss.  Roast for another 20-25 minutes until the parsnips are tender and lightly golden in color.

 

Serves 4.

 

 



 

 

 



Chipotle Collard Greens with Black-Eyed Peas

The end of the year is fast approaching and chances are that many of us are reviewing the ending year.  We're thinking about the good things and the sad things that took place.... the missed opportunities, the new friendships, the memorable experiences AND the resolutions we made that somehow never came to be.

But, all is not lost.  We can learn from past experiences and benefit from them.  The secret is to have a definite goal, one that is reachable by taking baby steps.

Let's resolve to cook at least one healthy, tasty meal each week. You might find it so easy that you'll expand to 2 meals a week and then, who knows?

But, here we are, faced with the New Year's Tradition of eating Greens and Black-Eyed Peas for good luck and good health.  These are foods normally prepared with fatty ham hocks.

Why not start the year off right by cooking these in a healthier, but equally tasty way?
This recipe combines both the peas and greens in a soupy mixture that I think you'll enjoy.

May all of you have a wonderful, prosperous and healthy 2016 in your future. 

I wish you all the best!!!!!

Chipotle Collard Greens with Black-Eyed Peas

2 teaspoons Joe and Son’s Chipotle Olive Oil
1 medium onion, finely chopped
4 garlic cloves, minced
2 1/2 cups beef stock or low-sodium beef broth
¾ cup crushed canned tomatoes with juice
Salt
Pepper
2 -3 pounds collard greens…I use the large pre-washed and trimmed bags of collards found in the produce section of my supermarket
One 15-ounce can black-eyed peas, drained and rinsed
1-2 tablespoons Joe and Son’s Espresso Balsamic Vinegar, amount determined by taste
　
Add the Chipotle Olive Oil to a large saucepan or stockpot. Warm the oil to a medium temperature and add the onions and garlic. Continue stirring until the onions are golden and transparent. Add 1½ cups of the beef stock, the crushed tomatoes and bring to a boil.
Now add the collards in large bunches, letting each batch wilt slightly before adding more.
Cover and cook over low/medium heat, stirring occasionally, until the collards are just tender, about 30 minutes.

Meanwhile, in a small saucepan, combine the drained black-eyed peas with the remaining 1 cup of beef stock and bring to a boil. Simmer over medium heat for about 10 minutes; taste and season with salt and pepper.

Using a slotted spoon, add the black-eyed peas to the collards; reserve the bean broth for another use, if you choose. Add the Espresso Balsamic Vinegar to the collard greens mixture; stir, and if needed, add salt and pepper before serving.



Garbanzo (Spanish Bean) Soup

If you're not familiar with Garbanzo beans, you may know them as Chick Peas.

This is a recipe I've changed from the way my Mother used to make it to a much quicker (and just as good) version that can be made from start to finish in under an hour.
I know....the purists are going to say that using dried beans and soaking them overnight is the right way to make this recipe. But, let me tell you that the canned beans are just as good, if not better, than the dried beans.  I promise you that no one will know.  If you don't tell; I won't.

Now, I like this soup to be thick, and not brothy. So, after the beans have been cooking for about 15-20 minutes, I take out about a cup of the beans and mash them so they become pureed. Then I add them to the pot and continue cooking.  If you prefer a thinner broth, then don't do this.

This recipe serves about 8 people and tastes even better the next day if you have leftovers.

 

 

 

Garbanzo ( Spanish Bean)Soup

2-3 medium onions, diced
1 green bell pepper, diced
6 garlic cloves, minced
2-3 Spanish chorizo sausages, sliced into thin rounds
Ham slice ( about ¾ lb.) cut into bite sized pieces
1/3 cup Joe and Son’s Medium Intensity EVOO ( I used Coratina, but any of our EVOO's would be delicious.)
1 can crushed tomatoes (about 28 ounce size)
6 cans Garbanzo beans ( 19 ounce size) with liquid
4 cups prepared beef broth
I package Vigo flavoring and coloring (Saffron type coloring)
5 mediums sized potatoes, cut into 1-2” pieces

Salt and pepper to taste

In a large soup pot, heat the EVOO and saute the first 3 ingredients over medium heat until the onions are transparent. Add the chorizos and ham pieces and continue to stir for about another 10 minutes.

Add the crushed tomatoes, Garbanzo beans and their liquid, the beef broth and the Vigo flavoring. Cook over low/medium heat for about 30 minutes and then add the potato pieces.

Continue to cook until the potatoes are fork tender, but are still holding their shape.
Salt and pepper to taste

Serve hot with good crusty bread to sop up the broth.



Seafood alla Positano

Normally, when we speak of a one-pan meal we think of a casserole.  Today's recipe is a one pan meal, but rather than baking we prepared the fish by poaching it.

If you've never poached fish, then this is the recipe to start with. It's so easy, even a beginner can do it.

Basically, you prepare the poaching liquid.  In this case it is a flavorful light tomato sauce and then you cook the fish in the sauce on the stove. No fuss; no muss.

Ready?  Let's get started.

 

 

 



 

Seafood alla Positano

4 filets of firm, white fish ( I prefer Orange Roughy) about 5-6 ounces each..seasoned with salt and pepper
16 shrimp, peeled, deveined with tails removed
3 Tablespoons Joe and Son’s Milanese Gremolata Extra Virgin Olive Oil

1 medium onion, thinly sliced
6 cloves garlic, peeled, cut in half and crushed
¼ cup Joe and Son’s Sicilian Lemon Balsamic Vinegar
1 14-16 ounce can crushed tomatoes with juice
1 Tablespoon canned tomato sauce
12-14 good quality black olives, pitted and cut in half
1-2 Tablespoon capers, rinsed and drained..

 Add, according to your taste, ½ cup dry, white wine OR ½ cup canned chicken broth
1 Bay Leaf
Pinch of red pepper flakes to taste
Pinch of dried basil
Pinch of dried oregano

Salt and pepper to taste

In a medium sized saute pan with a lid, heat the Olive Oil and saute the onions and garlic over medium heat until the onions are transparent. Add the next 10 ingredients; stir and continue to cook over low heat for about 15 minutes.

Add the fish and shrimp, making sure to ladle some of the sauce over the seafood. Cover and continue to cook over low heat for about 6-7 minutes until the seafood is done. Be sure sauce does not boil and bubble and that the seafood is covered with the sauce.

Add salt and pepper to taste.

Garnish with parsley and basil leaves



Thanksgiving hints

Thanksgiving is usually a time when old family recipes are served in order to preserve the remembrance of family traditions.  I'm sure each and everyone of you have their special recipes that evoke special times and memories.  However, here are a few suggestions for ways to give your tried and true recipes a "new zing" when you bring them to the table.

Salmon with an Herb Crust

You were probably expecting that I would share a Thanksgiving recipe with you today, but as you see this isn't so.

I'm always looking for seafood recipes to prepare on Christmas Eve as we celebrate The Feast of the 7 Fishes. I try to keep things simple and tasty and this is one of my favorites. So, even if I'm a bit early with my Holiday meal suggestion you might start planning early, too.

Don't be put off by the ingredients needed for the herb crust, many can be purchased already chopped.  The herb crust can be made ahead of time and refrigerated until just before cooking the salmon.

 





1 ½ lbs skinless salmon filets, cut into 4 pieces about ¾ inch thick, rinsed and dried

Herb Crust: (all herbs chopped)

2 Tablespoon parsley
2 Tablespoon dried basil
1 Tablespoon crushed rosemary
1 Tablespoon chopped shallot
4 Tablespoon Joe and Son’s Milanese Gremolata Olive Oil
3 Tablespoon bread crumbs
1 Tablespoon Joe and Son’s Sicilian Lemon Balsamic Vinegar
1/4 cup finely sliced green onion (white and green parts)
1 clove garlic , minced
1/3 cup chopped pecans
salt and pepper to taste

To prepare the herb crust blend all chopped herbs with the Milanese Gremolata Olive Oil in a food processor. Add the chopped shallot and blend again. Slowly add the the Sicilian Lemon Balsamic vinegar and bread crumbs and process. Remove the mixture from the processor and place in a mixing bowl. Stir in the minced garlic, green onions and chopped pecans and add salt and pepper to taste.

Preheat the oven to 400 degrees.

Spray or oil a rimmed baking sheet lined with foil. Evenly spread the herb crust over the salmon filets. Place the salmon on the baking sheet and roast for about 15minutes until the middle is a rosy pink. 

I like serving this dish with roasted fingerling potatoes and steamed fresh asparagus,

Pollo Barcelona

Chicken dishes can just be so ordinary, can't they? But the truth is that with a few savory ingredients we can transform them into spectacular presentations.

Case in point is this recipe. I happen to love the flavor that a Spanish sausage called "chorizo" adds to recipes with Mediterranean flavors, so I made sure to include it when developing this recipe.  By braising the pieces of chicken in a light tomato based sauce, all of the flavors blend together and result in a delicious meal worthy of applause!

Though it seems that this is a difficult and time-consuming recipe, trust me, it's not.  Once the ingredients are cut up, it's a matter of just putting them in a pot.

You could serve this dish over rice, but I especially like the taste and appearance of this dish when served over polenta.  For an extra pop of taste, add shaved Manchego cheese  and stir until it melts evenly in the hot polenta.

 

 

Pollo Barcelona

 

 

2 Tablespoons Joe and Son’s Extra Virgin Olive Oil (Medium intensity)
2 pounds boneless, skinless chicken thighs cut into 2” pieces…seasoned with salt and pepper
4 cloves garlic, minced
1 cup onions, sliced into thin strips
1 cup green bell pepper, sliced into thin strips
1 cup diced ham
1-2 sliced chorizo sausage
1/2 cup Joe and Son’s 18 yr Traditional Balsamic Vinegar
¼ teaspoon dried, crushed rosemary
1 tablespoon dried basil
¼ teaspoon crushed red pepper flakes

1 cup green, Spanish olives, halved

1 cup crushed tomatoes with juices
¾ cup chicken broth
14-16 ounces of baby artichoke hearts, frozen and thawed

Heat Olive Oil in a large Dutch Oven and saute the seasoned chicken pieces, half at a time, for about 5 minutes until browned. Set aside to keep warm.

In the same pan, saute the onions, garlic, bell pepper, ham and chorizo until the vegetables are soft, not mushy. Remove from the pan and place them over the chicken pieces.

Add the Balsamic Vinegar to the pan, scraping to loosen the browned bits. (This is known as deglazing the pan.) Cook over low heat for about 5-6 minutes until the vinegar starts to reduce and becomes a bit thicker in consistency.

Now add the chicken broth, crushed tomatoes, rosemary, basil, red pepper flakes, artichoke hearts and olives. Continue to cook over low heat for about 3-4 minutes.

Add the chicken, ham and chorizo mixture to the broth. Cook and stir over medium heat until all ingredients are heated through.　

Serve over rice or polenta.







Albondigas en Cazuela (Meatballs in a pot)

Looking at the picture of these meatballs, you'd likely think they are ordinary in taste and might be tempted to overlook this recipe.  It would be a BIG mistake if you did this.

I think you will be shocked to see the amount of garlic I used in this recipe, and yet, the garlic taste is not pungent or sharp. When you taste this sauce, you will be amazed by the complexity of flavors that kick in and how well they work together.

You could reduce the heat factor by substituting our Garlic infused Olive Oil  for half of the Cayenne Pepper Olive Oil, but why do that?  This sauce ain't for sissies; but it's danged good!

I mentioned the garlic, and let me explain about how the way you cut garlic changes the pungency and sharpness of its taste.  The smaller the pieces, the more pronounced the taste.  The larger the pieces, the milder and sweeter it tastes in a recipe.





Albondigas en Cazuela

16 cloves garlic, peeled and smashed (You’ll want to leave them in large chunks.)
1 Tablespoon Joe and Son’s Cayenne Chili Pepper Olive Oil
3/4 cup beef broth
1 cup canned tomato sauce
1 cup Joe and Son’s Chocolate Balsamic Vinegar
1 teaspoon brown sugar
Pinch of cinnamon, to taste

24-36 cocktail sized meatballs (You can use frozen and thawed rather than making your own.)　


Over low heat, saute the smashed garlic pieces in the Olive Oil until they begin to soften (be careful not to caramelize them).

Add the chicken broth and tomato sauce and continue to cook over low heat for about 10 minutes.

Add the Chocolate Vinegar, stir and cook for about 10 minutes until the sauce thickens.

Remove from heat; add sugar and cinnamon.

Add the meatballs and stir to coat evenly. Serve as hot appetizer.

　

　

　

　



Red Sauce alla Messina

I felt a little adventuresome yesterday and wanted to  try something new when making a red sauce. Now, according to my family, I do make the best ever spaghetti sauce so there's no need to change it up. However, in spite of their praises, I wanted something a little different in appearance, texture and taste.

And so I began......

I grew up in an Italian household that taught me that a true spaghetti sauce with meatballs or sausage NEVER had bell pepper in the sofrito...only onion and garlic.  The only time bell pepper was added to a tomato sauce was when it was being prepared with seafood.

I decided to throw out that dictate and see where it led.

Well, you judge for yourselves.  Just know that  I was told this sauce, though straying from our traditional family recipe, was outstanding.  It was chunky and rich with flavor and I'll be making it again.

 

Red Sauce alla Messina

　

10-12 pieces beef short ribs, trimmed of extra fat (Usually about 5-6" in length)

1-2 Tablespoons Joe and Son’s Extra Virgin Olive Oil, medium intensity
3 celery stalks, diced
2 large yellow onions, diced
6 cloves garlic, minced
1 large green bell pepper, diced

1 can crushed tomatoes in puree, 28-32  ounces
1 small can tomato puree
2 cups canned beef broth
½ cup water
3 bay leaves
2 teaspoons capers, drained
1 teaspoon dried/crushed rosemary
Salt and pepper to taste

½ cup Joe and Son’s 18 yr. Traditional Balsamic Vinegar

　

Salt and pepper the short ribs and broil them until they have a “cooked” appearance. They will still need further cooking in the sauce. Set them aside in another pan while you prepare the sauce.  Before placing them in the sauce, I usually cut them into 3" pieces; some will have bones; some won't.

Pour the olive oil into a large cooking pot and warm to a medium temperature. Saute the next 4 ingredients until the onions become cloudy and the celery and bell pepper lose their “crisp”.

Add the next 7 ingredients and cook, covered, over low heat for about 30 minutes. Add salt and pepper to taste.

Then add the short rib pieces and continue to cook until the meat is cooked and tender. This should take about 90 minutes. Be sure to stir often so the sauce doesn’t stick to the bottom of the pan.

The sauce will start to reduce and become chunky during this time. If you think it’s too thick for your liking, add a little water, but the sauce should be thicker than your usual pasta sauce.

Now add the Balsamic vinegar; stir and cook for another 15 minutes. Remove the bay leaves before serving.

Serve hot over Shell or Orecchiette pasta or Polenta.

　



　

Blueberry Lemon Yogurt Popsicles

Why eat blueberries?  Well, because they taste good; they're low in calories and high in nutrients.

Blueberries are in season right now and this is a perfect time to use them in a dessert/snack that is easy to prepare and would appeal to everyone, from the young to the old.

Is there anything more refreshing than an ice cold popsicle after spending time outside during a hot summer day?  And if this popsicle has lots of good nutrition, doesn't that make it even better?  I think so.



Blueberry/Lemon Yogurt Popsicles*

　

2 cups fresh whole blueberries, washed
1 teaspoon grated lemon zest
2 tablespoons Joe and Son’s Lemon Fused Olive Oil
1 cup whole milk yogurt
1/2 cup honey (We used local Palma Ceia honey)
　

Place the blueberries in a medium sauce pan over medium heat along with 2 tablespoons of water, the lemon zest, and honey.

Heat the blueberries until simmering for approximately 2-3 minutes. Use a potato masher to slightly crush the blueberries. Allow the mixture to cool slightly, and then add the yogurt and olive oil, whisking until blended.

When the mixture is at room temperature, portion into 12 popsicle molds and freeze.

Try this with other fruits as well!  I’ve made them with strawberries, and they were very good, too.

*Thanks to Rachel Bradley-Gomez for sharing her recipe for irresistibly refreshing and delicious Popsicles

Provencal Rub

For any of you living in the Tampa, FL area, I don't know if you read the article "Spices for Life" in the St. Pete paper this morning but it details the struggles of Chef Jean- Christophe Setin and his wife as they deal with the health problems of their eldest son.

 The Chef happens to be the executive chef at the Tampa Yacht club and a friend of ours. He has a delicious blend of spices he sells under the name "Provencal Rub". We carry this rub at Joe and Son's Olive Oils Store in Tampa, FL. and a portion from the sales goes to the Foundation for Mitochondrial Medicine.

 If you're planning on cooking beef, chicken, fish...heck, most any dish would be enhanced by this slightly smoky spice rub.....be sure to check this product out the next time you're in our store.  If you don't live in the area, you can always place an online order.

 

 

There would be two very good reasons for buying and using this rub:

1.  It's delicious!
2.  You'd be contributing to helping find a cure for this devastating disease.

 



Apple Pecan Salad

Joe and Son's Olive Oils Store recently added an incredible White Balsamic Vinegar to its extensive list of offerings.  The name of this White Balsamic? .......Gravenstein Apple White Balsamic.     Well, as soon as we get something new in the store, we're eager to use it so we can share a new recipe with you. And that's what we have here for you.

Over the summer, we've become accustomed to having a dinner salad on Monday evenings. So, it seemed logical to serve one featuring the newest member of "Our Family".  I added chicken strips to this salad, but if you prefer a meatless Monday dinner, this is equally good and just as pretty without the chicken.

 



Apple Pecan Salad

¼ cup good quality Honey…I used Palma Ceia Honey, found at Joe and Son’s Olive Oil Store
4 tablespoons Joe and Son’s Gravenstein Apple White Balsamic Vinegar
2 Tablespoons Joe and Son’s Extra Virgin Olive Oil

6 cups torn Romaine lettuce
5 cups baby spinach leaves
½ red onion, sliced into thin rounds
1 medium red apple, thinly sliced
1 cup pecan halves
1 cup crumbled feta cheese
½ cup dried cranberries OR raisins
Salt and pepper to taste

In a small jar with a tight fitting lid, combine the Honey, Balsamic Vinegar and Extra Virgin Olive oil. Shake vigorously to form an emulsion.

Place the remaining ingredients in a large serving bowl. Add the dressing and toss to coat evenly.
Top with strips of cooked chicken breast, if desired.



 

Exploding Firecracker Chicken Wings

If you like your food hot and spicy, these chicken wings will suit your taste.  The combination of flavors will explode and have you crying out for mercy as you reach for another wing and another and another.

Though these wings are broiled, they could easily be deep fried before tossing them in the sauce. I just try to avoid frying whenever possible.

I thought these would be a nice addition to your party table along with your other food choices.  They're good even at room temperature, so that's a bonus for an outdoor event.

Exploding Firecracker Chicken Wings

1 teaspoon salt
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
3 pounds chicken wings, cut at joint ....at room temperature
2 Tablespoons Joe and Son’s Green Chili Olive Oil
2 cloves garlic, minced
1/2 cup Joe and Son’s Espresso Balsamic Vinegar
1 Tablespoon low-sodium soy sauce


Directions:
Mix the salt, smoked paprika, and garlic powder together in a small bowl.
Add chicken wings and toss to coat.

Place on a lined cookie sheet and broil the chicken wings until crisp and cooked; turning once. Remove from the broiler and set aside.

In a saucepan over medium heat, combine the Green Chili Olive Oil with the garlic
 and soy sauce. Add the Espresso Balsamic Vinegar and cook until syrupy and slightly thick, about 5-10 minutes. Transfer the sauce to a large bowl.

Add the wings to the large bowl of sauce and toss until well combined and wings are well coated. Using a slotted spoon, remove the wings to an oven proof serving platter. Reheat at 300 degrees until they’re warm enough to serve.



Spicy, Saucy Steak

Father's Day is this Sunday and we usually show our love for all the Dads and Husbands  with some kind of a meal.  If the Dad in your life enjoys a good steak, then he's going to love this. I like this steak recipe because it looks and tastes like something you'd be served at a fine restaurant and it takes little effort to prepare.

The Espresso Balsamic Vinegar added at the end adds an unexpected surprise to the dark sauce drizzled over the steaks.



Spicy, Saucy, Sizzling Steak

　

Ingredients:

2 Boneless sirloin steaks.. about 6-8 ounces each
2 teaspoons Joe and Son’s Chipotle Olive oil
3 cloves garlic, minced
½ cup thinly sliced onions
1 ½ cup slice mushrooms, cleaned and wiped
Pinch of red pepper flakes
¼ cup red wine
3 Tablespoons Joe and Son’s Espresso Balsamic Vinegar
Salt and pepper, to taste


Instructions:

In a large frying pan, heat the Olive Oil to a medium temperature. Cook the steaks for about 8-10 minutes, depending on the thickness. Turn the steaks a few times to cook both sides.  Make sure you don't overcook the steaks.

Remove the steaks; set aside and keep warm.

In the same pan, add the garlic, onions, mushrooms and pepper flakes for about 4-5 minutes. Carefully add the red wine; stir and cook, uncovered, until most of the wine has evaporated. This should take about 4-5 minutes.

Add the Balsamic Vinegar, stir and reduce the heat to low. Continue cooking for about 7-8  minutes until the liquid has slightly thickened and reduced a bit. Taste, and add salt and pepper if needed.

Spoon the mushroom and sauce over the steaks.

Pasta with Asparagus and Mushrooms

Meatless Monday.....do those words make you think of a dinner that will leave you hungry and unsatisfied?  Well, forget that! This pasta dish is certainly hearty enough to satisfy anyone fortunate enough to have this on his/her dinner plate.

Now, for those of you who don't think a meal is complete without chicken, beef or seafood, you could add cooked shrimp or grilled strips of chicken breast to the pasta and it would be equally delicious.

Let me mention that though I prepared this dish with Milanese Gremolata Olive Oil, you could use Joe and Son's Tuscan Herb Olive Oil, or Garlic Olive Oil instead. 

The bonus to this recipe is that it's incredibly quick to prepare and has few ingredients.  Starting to sound better and better, isn't?

 

 

 

 

Pasta with Asparagus & Mushroom

Ingredients

1 pound pasta …I like Penne for this dish but any tube pasta would be fine
12-14 asparagus spears cut in 2” pieces (snap off the tough ends first)
2 cups sliced cremini mushrooms… wiped and dried
½ teaspoon dried basil
2-3 cloves of garlic, minced
1-2 Tablespoons Joe and Son’s Milanese Gremolata Olive Oil
Grated Parmesan cheese
Salt and pepper to taste


Directions

Preheat the oven to 400 degrees.

Boil the pasta in salted water until al dente. Drain, reserving about 1/2 cup of cooking water, and set aside.

In a large bowl, toss the asparagus, mushrooms, basil and garlic with the Olive Oil.
Line a baking pan with foil and place the vegetables in one layer and bake for 4- 5 minutes or until the asparagus pieces are bright green and fork tender.

In a large non stick pan add the pasta, vegetables and ¼ cup of pasta water, or more if needed. Toss over low heat to blend the ingredients.

Taste for seasonings and add some additional olive oil , if desired. Sprinkle with Parmesan cheese.

Serves 4
 



Kale and Mango Salad

Of all the super healthy greens, Kale is "The King"

It is one of the healthiest and most nutritious plant foods in existence.
Kale is loaded with all sorts of beneficial compounds… some of which have powerful medicinal properties.

Well, that's all well and good to know, but if we don't know how to cook it or serve it so it tastes good, we're not going to eat it.  That's a plain and simple fact.

If you're going to eat Kale  uncooked, you may find the leaves a bit tough...but massage, or bruise, the leaves for about 3-4 minutes before proceeding with your recipe and you'll find they become quite tender.

You may find the combination of these salad ingredients a bit unusual, but the sweetness of the mango and the citrus dressing complements the slight bitterness of the Kale.

You could serve this as suggested, but for a heartier meal you could arrange grilled chicken strips on the salad and drizzle just a little dressing over the slices.

 

 

 

Kale and Mango Salad

4 cups packed kale, stalks removed and discarded, leaves thinly sliced
1 champagne mango, peeled and diced into small pieces
½ cup blueberries…thawed and drained, if using frozen
½ cup crumbled Feta cheese
½ cup small walnut pieces
Salt and pepper, to taste
Slivers of carrots, for color.....optional

1 Tbsp. Joe and Son’s Sicilian Lemon Balsamic Vinegar
3 Tbsp. Joe and Son’s Blood Orange Olive Oil
1 teaspoon Palma Ceia Honey…local to Tampa and available at Joe and Son’s

Combine the Balsamic Vinegar, Olive Oil and Honey in a jar with a lid. Shake vigorously to form an emulsion. Set aside.

Place the kale leaves in a large bowl; drizzle with about 1 teaspoon of the dressing. Massage and crush the leaves with your hands. (This makes the kale leaves more tender.)

Next, add the remaining ingredients and mix well.

Chill for about an hour. Add the dressing and serve.

Serves 4.



Sesame Shrimp with Wilted Broccoli Slaw

I never know what the day will bring or how it will turn out.  That's just the way my life is these days.  The one constant, though, is fixing a quick, but easy and healthy meal. I know you're probably sick of my describing these recipes this way, but they are just that.

I always keep frozen shrimp in my freezer.  They're a good go-to when I'm in a hurry and with just a few good ingredients, a little imagination and a little of whatever I have on hand, I can get a meal on the table in a few minutes.

I knew how I wanted to fix the shrimp, but I wasn't sure if I wanted to serve a salad or a vegetable as a side.  So, I fixed something that was both.
I had a bag of broccoli slaw and I cooked it.  Stir-fried, actually, and used it as a base for the sesame shrimp.  It was pretty good, if I say so myself.

Sesame Shrimp Over Wilted Broccoli Slaw

Marinade:

½ cup Joe and Son’s Toasted Sesame Oil

½ cup Joe and Son’s Honey Ginger Balsamic Vinegar

1 teaspoon low sodium soy sauce

3 cloves garlic, finely minced

½ diced scallions…white and green parts

¼ teaspoon salt

Red pepper flakes to taste

Combine all of the above ingredients and pour into a jar with a lid. Seal the jar and shake to form an emulsion.

2 pounds cooked, peeled and deveined shrimp.. with tails removed (May use frozen and thawed shrimp)

Place the prepared, cooked shrimp in a large zip lock bag and pour the marinade into the bag. Refrigerate for about 1-1 ½ hours. Remove the bag from the refrigerator about 30 minutes before adding the shrimp to the broccoli slaw.

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Wilted Broccoli Slaw

I bag broccoli slaw or the equivalent of about 3 cups

1 Tablespoon Joe and Son’s Garlic Olive Oil

1 small onion, sliced thinly

2 scallions, diced…green and white parts

Salt and pepper to taste

In a medium saute pan, heat the Garlic Oil to a low/medium heat. Add the remaining ingredients; stir and continue cooking for about 7- 8 minutes until the slaw is wilted.

Add the shrimp and marinade, and continue cooking over low heat until the shrimp are hot.



 

 

 

 

 

 

 



Stuffed Mushrooms

I enjoy entertaining, but I don't enjoy the thought of all the time it takes to prep and prepare the foods I'd want to serve. That's why I'm always on the lookout for recipes that are quick, fast, easy that present as though I've spent hours fixing them. In addition, I like bright, intense colors in these foods.  I think they look more appealing if they don't look washed out on a serving platter. I'm also looking for recipes that aren't overloaded with carbs because many of our friends and family are on carb restricted diets.  Gosh, I sound picky, don't I?  That's because I am. 

 

When I serve this recipe, I often include glazed baby carrots and roasted sweet yellow bell peppers on the serving tray......Gives lots of visual impact with the colors.

 

These mushrooms look pretty and they taste even better than they look.

 



 

 

 

Stuffed Mushrooms

24 fresh mushrooms, medium sized, stems removed
3 Tbsp. Joe and Son’s Truffle Oil
½ cup green onions, finely chopped, white and green parts
3-4 garlic cloves, minced
1 pkg. frozen spinach, chopped, 10 ounce size
2 oz. softened cream cheese
4 oz. crumbled feta cheese
Salt and pepper to taste

½ cup grated Parmesan Cheese

　
Directions:

Preheat oven to 350 degrees.

Wipe mushroom caps clean with a damp paper towel.
Thaw spinach and squeeze out as much of the moisture as possible.
Pour and heat the Truffle Oil to a low/medium heat in a medium skillet, add chopped green onion and garlic. Sauté for about 3-4 minutes until the garlic is soft, but not browned.
Add the spinach and cook for another 3-4 minutes. In a medium sized bowl, combine the spinach mixture with the cream cheese and feta cheese. Add salt and pepper to taste. Mix well.

Fill mushroom caps with mixture. Sprinkle Parmesan Cheese on top.
Place on a baking tray.
Bake for 15-20 minutes.
Serve warm.
 

Babalucci in a Marinara Sauce......aka "Snails"

Babaluuci?  You're wondering just what this is, aren't you?  Relax, this is simply an Italian version of an Escargot.

In days past, we were forced to hunt down these creatures and then we had to determine which were live and edible or which were not. (Those of you who recall having to do this, also recall the hazards of leaving them unattended.)  Nowadays, the work is done for us and we can buy them in a can. 

Babalucci in a marina sauce is another alternative to a red sauce pasta dish.  And it does make for interesting conversation.  The question is, "Are you ready to try it"?

Actually, this marinara sauce is quite tasty on it's own.

Babalucci (Snails) in a Marinara Sauce

　

1 Tablespoon + 1 teaspoon Joe and Son’s Green Chili Olive Oil
2 cans extra large snails….each about 28 oz. with 6 dozen snails
1 large can tomato puree….about 28 oz
1 large can whole Marzano tomatoes…..about 28 oz
1 ½ cups water
3 medium onions, diced
6-7 cloves garlic, minced
2 Tablespoons dried basil
1 Tablespoon dried oregano
1 Tablespoon crushed rosemary
2 Bay leaves
1 teaspoon sugar
Salt and pepper to taste


Drain and rinse the snails and keep refrigerated

In a large Dutch Oven, warm the Olive Oil to medium heat. Add the onions and garlic and cook until the onions are soft. Add the next 3 dry ingredients and cook for another 5 minutes.

Add the tomatoes, puree, water, Bay leaves and sugar to the pot; lower the heat and cook for about an hour. After about 15 minutes of initial cooking time, break up the whole tomatoes. Stir to make sure the onions aren’t sticking to the bottom of the pan.

Add the snails and cook over low/medium heat for about 30 minutes.

Serve over pasta.

Simply Savory Pork Tenderloin

Savory, succulent, scrumptious, satisfying and simple......so good!   I could have titled this recipe "Greek" or "Italian" because of the Greek yogurt or Gremolata Olive Oil but I decided  on "Simply Savory" because that's exactly what it is.

If you're pressed for time, and who isn't these days, then this is truly the recipe for you.
It takes only about 20 minutes of prep time and about 20 minutes of roasting time.  Add some side veggies and a salad and you're ready to go.

Sometimes I serve this with roasted sweet peppers or with zucchini and sun-dried tomatoes but this time I served it with potatoes and carrots. Whatever your choice of vegetables, I think this dish needs color on the plate but that's just my opinion.



Savory Pork Tenderloin

½ teaspoon dried, crushed oregano
¼ teaspoon dried, crushed rosemary 
¼ teaspoon dried, crushed thyme
¼ teaspoon salt
¼ teaspoon black pepper
1 pork tenderloin….weighing about 1 pound
1 Tablespoon Joe and Son’s Milanese Gremolata Olive Oil
1 6 ounce container plain Greek yogurt
2 garlic cloves, minced
1 teaspoon shredded lemon zest (avoid using the bitter pith)
dried chives for garnish
　

Preheat the oven to 425 degrees.

In a small bowl, combine the first 4 dry ingredients. Rub the mixture all over the pork tenderloin. Place the pork, covered, in the refrigerator for about an hour.

When ready to prepare the dish:

In an oven-proof pan, heat the Milanese Gremolata Olive oil to a medium heat. Cook the pork tenderloin for about 5-8 minutes, turning it to be sure all sides are browned.

Place the oven-proof pan ( with the pork) in the hot oven and roast for about 20 minutes or until the pork is just done.....Be sure not to overcook the pork.  Remove from the oven and let the meat rest for several minutes before slicing.

Combine the yogurt, lemon zest and garlic. Top the pork slices with the yogurt mixture before serving and garnish with the chives.
　

　

　

Chicken Cassoulet

Sometimes, an all in one meal is really a nice thing to prepare for company or a family meal. But if you call it a casserole, it just sounds so mundane. So, let's up the description with a little French Fantasy, shall we? Let's call it a "Cassoulet".

This cassoulet, served with some hot, crusty, artisan bread .....along with a crisp salad is all you need to impress your guests. They'll think you've been in the kitchen for hours, and really, with about 30 minutes of prep time you've prepared a beautiful dish.

This dish calls for carrots and celery and sometimes I slice both of them on the diagonal, rather than the straight cut. I do this, because I think they look pretty this way and because you're left with more exposed surface to absorb the flavorful juices they're being cooked in. Give it a try and tell me what you think.  

 

Chicken Cassoulet

 

6 chicken thighs, deboned and skinless
1 Tablespoon Joe and Son’s Herbs de Provence Olive Oil
2 carrots, thinly sliced
1 stalk celery, sliced
1 medium onion, thinly sliced
3-4 cloves garlic, finely diced
8 ounces kielbasa sausage, sliced into bite sized pieces
2 cans Cannellini beans with the liquid …about 16 ounces each
1 can diced tomatoes with the liquid…about 16 ounces
½ cup olives..without pits, drained and rinsed...sliced in half
½ teaspoon dried rosemary
Salt and pepper to taste

Preheat the oven to 350 degrees.

Heat the Herbs de Provence Olive Oil in a large frying pan to a medium heat. Add the chicken pieces and cook for about 10-15 minutes, turning the pieces to brown both sides.

Remove the chicken pieces and set aside.

Add the carrots, celery, garlic and onion to the oil in the frying pan. Stir and cook for about 10 minutes until the vegetables are softened. Be careful not to overcook them.

Stir in the kielbasa, cannellini beans, tomatoes, olives, rosemary and pepper. Taste for salt and add, if needed.

Bring to a low boil and transfer the mixture to a rectangular baking dish.

Arrange the chicken pieces on top.

Bake at 350 degrees, uncovered, for about 40-45 minutes, until the chicken is cooked and tender.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 



Southwestern Coleslaw

Hot days are fast approaching; actually, some would say they're already here.  For that reason we need to be thinking about foods we can cook that will stand up to the heat and not spoil if served at an outdoor event.

I wish I could take credit for this recipe.  The truth is that Laurie, one of our customers, is the person who deserves credit for putting these ingredients together.  She brought in a sample for me to taste and I gave it a "Thumbs up".

You have the option of making this a rather hot and spicy slaw by using the Green Chili Olive Oil, or you can tone it down a bit by using the Chipotle Olive Oil. 

Your choice; both are very good.

 

 

Southwestern Coleslaw

　

 

For the slaw:

1 bag shredded cabbage ( about 4 cups)

2 carrots, peeled and sliced thin on the diagonal

1 red bell pepper, cut into matchstick slices

1 cup whole kernel yellow corn….canned & drained OR frozen & thawed

3 scallions, white and green parts, cut into small pieces

 

For the dressing:

1/3 cup Joe and Son’s Grapefruit Balsamic Vinegar

1/3 cup Joe and Son’s Chipotle Olive Oil OR 1/3 cup Green Chili Olive Oil

1 Tablespoon good quality Honey….I use Palma Ceia Honey--locally produced and may be purchased at Joe and Son’s Olive Oils store.

½ teaspoon powdered cumin

In a large salad bowl, combine the first 5 ingredients and toss well. Refrigerate until serving time.　

Into a glass jar with a lid, pour the Grapefruit Vinegar, the Olive Oil, Honey and cumin. Seal the jar and shake vigorously to form an emulsion.

Pour the dressing over the cabbage slaw; mix well and serve. Serves 4.

 



Asian Inspired Salmon

Here I am again with another recipe for cooking  quick, easy and delicious pieces of salmon.  I happen to enjoy Asian inspired dishes flavored with a combo of flavors that include Sesame Oil, Ginger and with a hint of sweetness and this recipe has all of those.


 I like to serve this with a side dish of steamed, white rice and some fresh asparagus.

Looks good, doesn't it?



Asian Inspired Salmon

　

For the salmon:
4 salmon filets

1/4 cup Joe and Son’s Garlic Olive Oil

2 tablespoons soy sauce

2 tablespoons Joe and Son’s Honey Ginger Balsamic vinegar

2 tablespoons Joe and Son’s Toasted Sesame Oil

2 tablespoons brown sugar

2 cloves garlic, pressed

1 tablespoon grated fresh ginger

4 green onions, thinly sliced

Sesame seeds for garnishing

　

For the Honey Ginger Glaze :
2 tablespoons honey …I use Palma Ceia Honey..locally produced and found at Joe and Son’s Olive Oils store

1 teaspoon soy sauce

1 teaspoon Joe and Son’s Toasted Sesame Oil

1/4 teaspoon red pepper flakes, or more, to taste

1/2 teaspoon grated fresh ginger

1/2 teaspoon sesame seeds

Salt? For my personal taste, I find no salt is needed. But add if you feel the recipe needs it.


Instructions for the glaze:
Whisk together honey, soy sauce, sesame oil, red pepper flakes, ginger and sesame seeds in a small bowl; set aside.

In a medium bowl, whisk together the Garlic Olive Oil, soy sauce, Honey Ginger Balsamic vinegar, Toasted Sesame oil, brown sugar, garlic, ginger, sesame seeds and green onions.

In a large size Ziploc bag, combine ginger marinade and salmon filets; marinate for at least 30 minutes to overnight, turning the bag occasionally.

　

Preheat oven to 400 degrees . Lightly coat a 9x13 baking dish with nonstick spray. Place salmon filets along with the marinade onto prepared baking dish and bake until the fish flakes easily with a fork, about 20 minutes.

Serve salmon immediately with Honey Ginger glaze. Garnish with sesame seeds, if desired.

Espresso Balsamic......our newest addition

Joe and Son’s Olive Oils has added a new addition to our many selections of Aged Balsamic Vinegars. Let me introduce you to our Espresso Balsamic.

I know you’re thinking that it sounds interesting and it sounds like it could be good……but you’re not quite sure how you’d use it.

Let me give you a few suggestions.  I'm sure you'll find them tasty.

Lets start off with a salad, shall we?

 



I combined equal parts of Espresso Balsamic and Arbequina EVOO. I poured them into a small jar; shook it vigorously until the combo thickened and formed an emulsion. Then I poured it over my salad greens.

In this case I used spinach, tomatoes, avocado, mozzarella cheese, red bell peppers and scallions. I seasoned with a little salt and pepper….and I was done.

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Another use would be to drizzle the Espresso Balsamic over a baked sweet potato.



I reduced the Espresso Balsamic until it became slightly thickened and I set it aside. When the sweet potato was cooked, I split it and drizzled the Espresso Balsamic over it. It didn’t need any butter or additional sweetener.

 

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Use Espresso Balsamic as a basting sauce when baking a ham.
1 8-10 lb ham shank, fully cooked
1/2 cup brown sugar
3/4 cup Joe and Son’s 18 yr. Balsamic Vinegar OR Joe and Son’s Espresso Balsamic Vinegar
1 1/2 tablespoons dijon mustard

Remove the ham from the refrigerator about 30 minutes before you place it in the oven.

Score the ham with cuts, 1/2" deep in a diamond pattern. This process allows the glaze to penetrate deeper into the ham.
Preheat the oven to 325 degrees. Line a large roasting pan with foil and place the ham cut side down in the pan. Roast for about 30 minutes. While the ham is roasting, pour the Balsamic vinegar into a small sauce pan. Cook over low heat for about 15 minutes, stirring often, until the vinegar thickens. Add the sugar and mustard. Stir to combine the ingredients. Remove from heat and set aside.

Take the ham from the oven and baste generously with the glaze. Continue to roast the ham until it is deep brown and glazed, brushing the ham with more glaze every 10 minutes or so.

Continue baking and glazing until the ham is heated through…for a total of about 1 ½ hours.

Transfer the ham to a large platter and let rest 10-15 minutes prior to slicing.
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As a drizzle to enhance desserts, it’s delicious!



Drizzle Espresso Balsamic over a slice of cheesecake and top it with slices of fresh berries.

Drizzle Espresso Balsamic over vanilla ice cream....simple and very good.

　

Kentucky Day recipes.....so good they're worth repeating

These were posted last year and perhaps you've made note of them.  But, there may be some friends out there who never go back and reference recipes.  So, at the risk of boring those of you who do recall these recipes...here they are again.

Bring out your best Kentucky  Bourbon, and start cooking!





  
                                                Bourbon Chocolate Pie


1/4 cup + 2 Tablespoons of Joe and Son's Organic Butter Olive Oil
3/4 cup white sugar
1/2 cup all-purpose flour
2 large eggs, slightly beaten
1 Tablespoon Bourbon
1 1/2 cup semi-sweet chocolate chips
1 cup chopped pecans
prepared pie crust...or homemade pecan crust*

Preheat the oven to 350 degrees.  Sprinkle the pecans into the pie crust and top with the chocolate chips.

In a bowl, mix the Butter Olive Oil and the sugar together until smooth. Mix in the flour until the consistency of cream.  Add the eggs and Bourbon and stir until all ingredients are combined.

Pour the filling into the crust which contains the nuts and chocolate chips.

Bake for about 30 minutes or until a knife inserted into the middle comes out clean.
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*  Pecan crust:

1 1/2 cups pecan meal, or you can grind pecan pieces in a food processor
2 teaspoons white sugar
1 Tablespoon Joe and Son's Butter Olive Oil + a little more if mixture seems too dry

Combine the ingredients in a bowl and stir until they hold together.  Place this in an ungreased 8" pie plate and press to form a crust on the bottom and sides.

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Bourbon Marinated Pork

Pork tenderloin weighing about 2- 2 ½ pounds

Marinade ingredients:

3/4 cup soy sauce

1/2 cup Bourbon

1/4 cup Worcestershire sauce

5 garlic cloves, finely diced

1/2 cup scallions, white and green parts, chopped

1/4 cup Joe and Son's Toasted Sesame Oil
1/2 cup Joe and Son's Honey Ginger Balsamic Vinegar

1/4 cup water

1/2 teaspoon ground ginger

3 tablespoons brown sugar

1 tablespoon ground black pepper

1/4 teaspoon red pepper flakes

1 teaspoon salt

Combine all of the ingredients EXCEPT the pork in a zip-lock bag.  Remove and reserve 1/2 cup of the marinade.

Place the pork in the bag with the marinade and refrigerate for 12-14 hours.

Grill or broil the pork tenderloin, turning once or twice, until a meat thermometer registers 155 degrees.

Cover with aluminum foil for about 5 minutes to let the juices settle.

Slice into serving pieces and drizzle the reserved marinade over the pork before serving. 

Cinco de Mayo Suggestions

I generally post just one recipe at a time, but because this was such a simple menu to put together I am going to talk about everything we made.  Really, if you're hosting a dinner and don't want to be stressed at the last minute, this is the perfect menu for you.  This all tastes better if made the day before and then assembled just before serving.

We, Joe and Son's Olive Oils, had the pleasure of hosting a cooking/ demo at our store last evening.  Actually, there was little cooking involved...mainly just some slicing, dicing, chopping and then assembly. 

Normally, if you're invited to a meal and you know that no cooking is involved, you'd expect a salad and a sandwich.  This meal will show you that isn't always the case.

We started off with a Black Bean Appetizer.  Followed by a Mexican inspired "Bowl" dish.  This was a combination of layers of several foods prepared with complimentary flavors that were spicy, savory and sometimes a bit sweet.

Not only was this Quinoa Bowl tasty, we used recipes that could stand on their own.  The hummus could be used as part of a sandwich wrap.  The bean/corn salad, as well as the salsa, could be served with chips.  And because there is no mayo, they will hold up well if you serve them at an outdoor event during the warm weather.





 

                                                     Cinco De Mayo Menu

 

 

 

 

The first course was a Black Bean Hummus.

 

Ingredients:

 

1 15 oz. can of black beans, drained and rinsed

1 garlic clove, minced

1 teaspoon ground cumin

1/4 teaspoon salt

2 tablespoons Joe and Son's Baklouti Chili Olive Oil

2 Tablespoons Sicilian Lemon Aged Balsamic Vinegar

 

Using a blender or food processor, place all of the ingredients in the bowl of the appliance you're using and process until the beans are soft and almost pureed.  If the mixture is too thick, add a teaspoon of water to get the right consistency.  Add more water if needed.

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Next came the Salad.

 

Chunky Fiesta Salad with Cilantro Lime Vinaigrette

 

Mixed greens

cucumber, diced

jicama, diced

tomato, diced,

red onion, diced

salt and pepper to taste

Queso Fresco, shredded...for garnish

 

 

Dressing:*

1/3 cup  Joe and Son's Roasted Onion/Herb Olive Oil ( with cilantro)

1/3 cup Joe and Son's Persian lime Olive Oil

2/3 cup Joe and Son's Sicilian Lemon White Balsamic Vinegar

 

Combine the greens and vegetables in a large bowl.  Pour oils and vinegar into a jar and shake vigorously.  Pour over the salad and toss.  Garnish with the Queso Fresco.

 

* I cannot take credit for the salad dressing recipe.  This combo was suggested by Michael Messina.  We tasted it; we loved it and we're using it often.

 

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The main course was a Quinoa Bowl.

 

The first layer would be Quinoa.

 

Cook the Quinoa according to directions on the package. The amount you prepare will be determined by the servings you want.  After it is cooked, set it aside and lightly drizzle Joe and Son's Persian Lime Olive on the Quinoa just to moisten it slightly.

 

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Next layer would be a Corn and Black Bean Salad

 

 1 (15 oz) can black beans, drained and rinsed

2 cups frozen whole kernel corn, thawed and drained

1/3 cup sliced green onions

1/2 cup diced red bell peppers
　
¼ teaspoon ground cumin

Salt and pepper to taste

2 tablespoons Joe and Son’s Persian Lime Olive Oil
2 tablespoons Joe and Son’s Grapefruit Balsamic Vinegar

Combine all of the dry ingredients in a large bowl. Pour the Persian Lime Olive Oil and Grapefruit Vinegar into a jar with a lid and shake vigorously.  Pour over the corn salad and stir well.  Serve at room temperature.   This is best made the day before and refrigerated overnight.

 

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Next layer would be Shredded Cabbage.

 

Folks, that is all there is to this layer.  Plain shredded cabbage.  Shred your own or buy prepackaged shredded cabbage.  This is mainly for the "crunch", not added taste.

 

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Next layer would be Mojo Chicken.

 

6 boneless, skinless chicken thighs*

1 cup Joe and Son's Oregano Balsamic Vinegar

1/2 cup Joe and Son's Persian Lime Olive Oil

1 teaspoon cumin

1 heaping tablespoon Garlic Powder

1 heaping tablespoon Onion powder

salt and pepper

 

Preheat the oven to 250 degrees.

 

Place the chicken and seasonings in a covered roasting pan. Roast in the oven for about 2 hours until the chicken is falling apart.  Remove from the oven and shred.  Set aside.

 

* You can use pieces of a cooked rotisserie chicken with skin and bones removed and marinade them in the above seasonings.  The taste won't be quite the same... but if you're in a hurry, this works.

 

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Next layer would be Mango/ Pineapple Salsa.

 

3 Tablespoons Joe and Son's Chipotle Olive Oil
1 cup diced red bell pepper
1 cup diced onion
3 Tablespoons Joe and Son's Coconut Balsamic Vinegar
1 teaspoon brown sugar if the fruit isn't sweet enough for your taste

2 cups mango, diced into small pieces
2 cups pineapple tidbits, diced into small pieces

 

OR: 1 package of frozen mango/ pineapple pieces found at Sam's club.  They are cut into perfect little diced pieces and will save you lots of time.  Just thaw, drain and use.

 

Combine all of the ingredients in a large bowl and mix well.  This tastes best if made the day before.  Refrigerate overnight.  Serve at room temperature.

 

 

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The last and top layer would be Pickled Onions.

 

There really is no need for a recipe for this.  All you do is slice a red onion into thin slices.  Place them in a bowl.  Pour enough Joe and Son's Peach Balsamic Vinegar to almost cover them.  Cover the bowl; refrigerate for several hours or overnight, stirring to make sure all the slices come into contact with the Peach Vinegar.  Serve at room temperature.

 

 

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Dessert would be a Citrus Rum Cake.

 

yellow cake mix

4 large eggs

1/3 cup Joe and Son's citrus infused Olive Oil...either Mandarine, Blood Orange or Persian Lime

1/2 cup dark rum

1 pkg. instant vanilla pudding

1/4 cup Joe and Son's Coconut Balsamic Vinegar

1 large can crushed pineapple with its juice (about 1 1/2 cup)

 

Mix all of the ingredients.  Pour into a 9x13 cake pan and bake at 350 degrees for about 30 minutes. Insert a toothpick to check if it's completely baked.  Cool the cake completely.

 

Topping:

 

1 large container Cool Whip

1 small can crushed pineapple with its juice

1 pkg. instant vanilla pudding

1/3 cup Joe and Son's Coconut White Balsamic Vinegar

flaked coconut for garnish

 

Spread this topping over the cooled cake and serve. I like to serve the cake chilled, just out of the fridge.

 

If you'd like some color added to the cake, you could slice some maraschino cherries(drained and rinsed) and sprinkle them on top of the coconut.  Or you could sprinkle colored sugar over the cake.....Or, both.