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RecipesWe suggest that you just start sprinkling the blends on whatever you’re cooking tonight; but these recipes can give you some new ideas for cooking in your kitchen. Notes at the bottom of the recipes will give you additional ideas for exchanging flavors of blends you have on hand. Don’t forget to check out our simple chicken recipes! Portabella Mushroom Hummus with Hunter Blend1 15oz can chick peas or garbanzo beans, drained 1 small clove garlic 1 6oz portabella mushrooms, sauted 1/3c Basiks at Home Extra Virgin Olive Oil, plus more for pan 1 tsp and 3/4tsp Basiks at Home Hunters Blend 3-4 warm pita pockets; cut into quarters In a small saute pan heat 2 tbsp olive oil over medium heat, add mushrooms and 1tsp Hunters Blend. Cook down until mushrooms are soft and reduced down to 1/2 amount about 4-5 minutes. Cool completely. Add drained chickpeas, garlic, cool mushrooms, and 3/4 tsp Hunters Blend to food processor fitted with a steal blade. Process while adding the olive oil in a steady stream through the feed tube. Continue to process until smooth, adding additional olive oil if desired for creamier texture. Remove from processor to a serving bowl. Sprinkle with additional Hunters Blend for taste and serve immediately with warm pita or refrigerate for later use. Serves 4 **drizzle additional 1 TBSP Wild Mushroom and Sage or Lemon or Tuscan Herb Olive Oil or Walnut Oil over top in the serving dish if desired. **can be made with Original Blend if desired. Zesty Cranberry Spinach Salad1 TBSP butter In a medium pan, melt butter. Cook and stir almonds in butter until lightly toasted. Remove from heat and let cool. In a large bowl, combine the spinach with the almonds and cranberries. In a medium bowl, whisk together the sesame seeds, poppy seeds, Original Blend, vinegar and oil. Toss with spinach just before serving. Citrus Salad with Bacon and Red Onion4 cups torn mixed salad greens 2 tsp Basiks at Home™ Original Blend Combine all ingredients except oil and vinegar. Add oil and vinegar to dress just before serving. Can Substitute Blood Orange EVOO for Garlic, Lemon, Tuscan Herb, Lime or Walnut Oil. Can Substitute Fig Aged Traditional Balsamic for Peach, Honey Ginger, Pomegranate, or Dark Chocolate. Can Substitute Original Blend for Italian Table Blend, Key West Citrus Blend, Hunters Blend, Anglers Blend, Lemon Pepper Blend. New Potato and Green Bean Dijon Salad3 lb. bag new potatoes, quartered In a large saucepan, add potatoes to enough water to cover. Bring to a boil, and boil for 8 minutes. Add green beans, return to a boil, and cook for 2 minutes. Drain and cool slightly. In a small bowl, whisk together olive oil and next 3 ingredients. Pour over potato mixture, tossing gently to coat. Cover and chill. Taste of Fall Salad2/3 cup pecan halves In large skillet, cook pecans, 2 TBSP Basiks at Home™ aged traditional balsamic vinegar, and cinnamon over medium heat until toasted. Sprinkle with 1 TBSP sugar. Cook 2-4 minutes. Spread on foil to cool. Place salad greens in a large bowl. Combine the Basiks at Home™ extra virgin olive oil, mustard, Basiks at Home™ Original Blend and remaining vinegar and sugar, drizzle over greens and toss to coat. Arrange the greens, pear slices and pecans on salad plates. Sprinkle with cheese. Blood Orange EVOO Chopped Salad3 TBSP Basiks at Home™ Fig Balsamic Vinegar ¼ cup Basiks at Home™ Blood Orange EVOO (can subsitute BAH Lemon EVOO) 1 small shallot, chopped ½ tsp grated orange zest, optional ½ tsp Basiks at Home™ Original Spice Blend (can substitue Key West Citrus Blend) 1 small head radicchio, diced 1 small carrot, shredded, or 1/4cup matchstick carrots 1 small head escarole, chopped 1/4cup dried Craisins® 3/4cup gorgonzola, parmesan or blue cheese, crumbled
In a small bowl, whisk together BAH Fig Vinegar, BAH Blood Orange EVOO, shallots, orange zest, and BAH Original Blend. In a large bowl, combine the radicchio, carrots, escarole, endive and Craisins®. Toss with dressing. Sprinkle with cheese and serve immediately. Serves 4. Blood Orange and Fig Gourmet Salad3 TBSP Basiks at Home™ Fig Balsamic Vinegar ¼ cup Basiks at Home™ Blood Orange EVOO 1 small shallot, chopped ½ tsp grated orange zest, optional ½ tsp Basiks at Home™ Original Spice Blend 1 small head radicchio, diced 1 small carrot, shredded, or 1/4 cup matchstick carrots 1 small head escarole, chopped dried Craisins® 3/4c gorgonzola, In a small bowl, whisk together BAH Fig Vinegar, BAH Blood Orange EVOO, shallots, orange zest, and BAH Original Blend. In a large bowl, combine the radicchio, carrots, escarole, endive and Craisins®. Toss with dressing. Sprinkle with cheese and serve immediately. Serves 4. BAH Lemon EVOO can be substituted for the Blood Orange.Bruschetta1 cup diced tomatoes ¼ cup Balsamic Vinaigrette Salad Dressing 1 tsp Original Blend Basiks at Home Extra Virgin Olive Oil (EVOO) Mix first 5 ingredients Drizzle oil on bread slices and bake in 350 degree oven spoonful of the mixture. Go ahead and double the recipe Espresso Filet & Gorgonzola Crostini2- 8 oz. filet mignons 1 tsp Basiks at Home™ Original Blend Drizzle of Basiks at Home™ Dark Chocolate or Espresso Balsamic Vinegar
In a sauce pan, sauté minced shallots in about 2 TBSP Basiks at Home olive oil, until translucent and fragrant. Add wine and stir for 1 minute, and then add the crumbled Gorgonzola, heavy cream, and Original Blend. Stir constantly until thick and reduced by half. Transfer to bowl and let cool, then refrigerate until ready to use To prepare the bread, preheat the oven to 375 degrees F. Brush the bread slices on both sides with the olive oil and season lightly with Original Blend. Arrange on a baking sheet and bake until crusty and brown, about 10 to 12 minutes. Turn once about halfway through cooking. For the filets, add 4 TBSP olive oil to saute pan. Heat the oil, add the filets, and sear about 1 minute on each side. Place the filets on a baking sheet and bake in a 400 degree F oven for 15 minutes. Tent with foil, let rest 5 minutes, and slice. To serve, spread the chilled Gorgonzola on the crostini (bread) and top with a slice of filet. Drizzle lightly with Dark Chocolate or Espresso Balsamic Vinegar. Balsamic Poached Chicken1 lb. new potatoes, halved or quartered |
