The sweet earthiness of golden beets with sweet goat cheese and salty Marcona almonds make this salad a party in your mouth and on your plate!
Ingredients:
| 2 Medium | Golden Beets |
| 2 Medium | Red Beets |
| 1/2 Cup | INFUSED Blood Orange Olive Oil, divided |
| 1/2 Cup | INFUSED Blenheim Apricot White Balsamic Vinegar |
| 1/4 Cup | Dried Cherries |
| 1 Medium | Apricot, thinly sliced |
| 1 Cup | Cherry Tomatoes, halved |
| 1/3 Cup | Crumbled Goat Cheese |
| 1/2 Cup | Salted Marcona Almonds |
| To Taste | Sea Salt & Freshly Ground Black Pepper |
Directions:
Preheat the oven to 350 degrees.
Scrub the beets removing any debris, roots, and green parts.
Place the beets on a piece of aluminum foil large enough to fully enclose the beets in to a package. Drizzle the beets with 1 TBSP of INFUSED Blood Orange Olive Oil, a sprinkle of sea salt, and 1 TBSP of water.
Seal the package by crimping the foil and roast the beets for one hour or until tender when pierced with a knife.
Allow to cool and then peel. Cut the beets into bite-sized wedges and set aside.
To prepare the dressing, whisk the remaining INFUSED Blood Orange Olive Oil with the INFUSED Blenheim Apricot White Balsamic Vinegar and a pinch of salt.
Toss apricot slices, beet wedges, cherry tomato halves, dried cherries, and Marcona almonds with dressing. Arrange on plate, garnish with crumbled goat cheese and finish with freshly ground black pepper.
Makes 4 generous salad portions.
Ingredients:
| 4 TBSP | Vermont Maple Dark Balsamic Vinegar |
| 2 TBSP | Traditional Dark Balsamic Condimento |
| 1 tsp | Good Quality Dijon-Style Mustard |
| 4 TBSP | Any Extra Virgin Olive Oil (for example Italian Biancollila Ultra-Premium) |
| 2 TBSP | Shallots, finely minced |
| 1/2 tsp | Salt |
| 4 Slices | Center-Cut Bacon, cooked crispy and finely crumbled |
| 2 Quarts | Young Spinach Leaves, stems removed and washed |
| To Taste | Freshly Ground Black Pepper |
Directions:
Place spinach in a serving bowl.
Place the Vermont Maple Dark Balsamic Vinegar, half the crumbled bacon, Traditional Balsamic Condimento, salt, half the shallots, pepper, and mustard in a small saucepan over medium heat.
Gently warm while whisking - remove from heat before it reaches a simmer.
Allow to cool for a minute, and then whisk in the Extra Virgin Olive Oil to emulsify.
Adjust seasoning, gently dress spinach with warm vinaigrette, and top with remaining crumbled bacon and shallot.
Serve warm.
Ingredients:
| 2 Cups | Bibb Lettuce, chopped |
| 2 Cups | Nappa Cabbage, shredded |
| 1 1/2 Cups | Chicken, cooked, shredded, or in cubes |
| 2/3 Cups | Snow Peas |
| 1/3 Cup | Carrots, shredded |
| 1/2 Cup | Baby Corncobs (optional) |
| 1/4 Cup | Infused Japanese Roasted Sesame Gourmet Oil |
| 2 TBSP | INFUSED Honey Ginger White Balsamic Vinegar |
| 2-3 TBSP | Chopped Peanuts (or Sesame Seeds) |
| To Taste | Sea Salt & Freshly Ground Black Pepper |
Directions:
Layer all the vegetables and chicken on a plate.
Combine the INFUSED Japanese Roasted Sesame Gourmet Oil and INFUSED Honey Ginger White Balsamic Vinegar in a small container and shake or whisk. P
our on as much of the dressing as you like or serve separately. Top with the chopped peanuts or sesame seeds and serve.
Feel free to experiment with different salad ingredients!
Avgelomono is a comforting Greek chicken, lemon, egg, and rice soup. It's an absolute favorite soups to enjoy on a chilly winter day.
Ingredients:
| 8 Cups | Chicken Stock or Broth |
| 1 Cup | Short Grain Starchy Rice |
| 2 Large | Shallots |
| 1 | Bay Leaf |
| 2 Large | Eggs |
| 1 Pound | Chicken Breast, cut in 1" cubes |
| 1/3 Cup | Lemon Juice, freshly squeezed |
| 1/3 Cup + 2 TBSP | INFUSED Baklouti Green Chili Fused Olive Oil |
| To Taste | Sea Salt & Freshly Ground Black Pepper |
Directions:
In a large stock pot, heat 2 tablespoons INFUSED Baklouti Green Chili Fused Olive Oil over medium heat. Add the diced shallots and saute until soft, approximately 2 minutes.
Add the chicken stock, chicken breast, bay leaf, and rice to the pot and bring to a simmer for approximately 30 minutes, or until the rice is very tender and the soup is slightly thickened.
In a heat proof bowl whisk together the eggs and lemon juice. Add one cup of hot stock to the egg and lemon mixture whisking constantly. Add the egg and lemon mixture back in to the stock pot while stirring constantly.
The soup will instantly thicken and become somewhat creamy. Simmer for an additional minute over medium heat stirring constantly. Remove the bay leaf, taste and adjust the seasoning with additional pepper, and salt if desired.
Serve each bowl with a healthy drizzle of INFUSED Baklouti Green Chili Fused Olive Oil.
Serves 6-8.
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