I like to cook, but just like everyone else, there are times when I fall back on an old stand by recipe, or something I know will be a crowd-pleaser. Here are some of my favorites:
I made these about every other week last summer. They are quick, tasty, and can be changed to fit your taste (make them with pork or beef instead). They are easy to make ahead for an easy entertaining dish, or to serve as a main course with a cool Greek Salad. Chef Deanna (owner of Deelicious Park City) created this recipe for our Picnic Essentials class last summer and I paired it with a Cotes de Rhone red wine. It was (and is) divine and I am sure it will make its appearance on our patio table this summer several times!
I was fortunate enough to travel to Turkey several years ago, and took a food tour in Istanbul (something I highly recommend wherever you travel!). We tasted the most delicious red lentil soup I have ever had, and I have spent the past 7 years trying to recreate it. It is impossible. But this recipe is the closest I have come, and I make it about once a week in the winter. It is filling, healthy and easy! Make it as spicy as you want with Harissa Olive Oil.
I don’t know about you, but there is something so fulfilling about opening a jar of jam that you have made yourself, especially in the cold winter months. I love it. What I especially love about this raspberry jam is that I can control the sugar content and the flavoring. I have made it with Blueberry Balsamic, Lavender Balsamic and Fig Balsamic. I think it would work well with Peach Balsamic, Strawberry Balsamic and Blackberry Ginger Balsamic too. What is your favorite type of jam?
We serve this salad at almost every private party we host here in the store. Why? Because people inhale it. Super simple, just a pack of ramen noodles, shredded cabbage and your choice of accent veggies (bell peppers, cucumbers, onions, etc). I dress it in a mix of Chipotle Oil, Roasted Sesame Oil, Pineapple Balsamic and Coconut Balsamic. Perfect for parties, potlucks or just for a quick dinner (you can add chicken for some protein).
My favorite side dish. Enough said. Seriously though, I can’t find a pan big enough to make enough sprouts for everyone in my house. We all love them, and the kids actually request them (shocking, right?).
Ok, time to add some new recipes to the routine! What are some of your favorite ways to use your oils and vinegars? I need some inspiration so send them along!