Spring has definitely sprung here in Murphys. Our courtyard is so aromatic with the scent of our lovely Tulip Tree. I wish you could hear the birds singing and the frogs croaking right now–those creatures sure know it is Spring! The change in the seasons always puts me in the mood to try out some new seasonal recipes, and I’d like to share with you some ideas on how to incorporate Marisolio’s March sale products into your meals.
Roasted California Walnut Oil: try this in a Pear and Blue Cheese Salad. Combine mixed spring salad greens, sliced pears, crumbled blue cheese and pecans for the salad. To make dressing, mix 1/4 cup Marisolio Gravenstein Apple Balsamic with 1/3 cup mayonnaise, blend in 1/4 cup Marisolio Roasted Walnut Oil, 2 T. brown sugar, salt and pepper to taste.
Wild Fernleaf Dill Olive Oil: You can’t beat this brushed over Grilled Salmon. Add a squeeze or two of lemon juice when serving and you have a spring feast.
Portuguese Cobrancosa EVOO: Make this recipe for Spring Pasta and wait for the compliments. Cook 12 oz fusilli pasta to taste. In 4T Cobrancosa EVOO, saute 8 oz sliced mushrooms and 4 sliced garlic cloves, 2-3 minutes. Add 1 cup cherry tomatoes and 2 C fresh spinach and saute until spinach is just wilted. Add cooked pasta to pan. Season with salt and pepper. Drizzle 1 T. Marisolio Traditional balsamic over all if desired. Add fresh chopped basil if you have it. Mix well and top each serving with Parmesan cheese.
Aged Tahitian Vanilla Balsamic: Your family will be trying to guess the secret ingredient in this Spring Chicken recipe. Preheat oven to 425 degrees. Combine 1/2 cup chicken broth, 1/2 cup Marisolio Vanilla Balsamic, 1/4 cup chopped shallots, 1/4 cup brown sugar, 1/4 cup orange juice, & 1 tsp orange zest in a saucepan and bring to a boil. Reduce to simmer and cook, stirring for 20 minutes. Sprinkle 4 boneless chicken breasts with salt and pepper and place in oven to bake for 10 minutes. Brush breasts with broth/balsamic mixture and bake 10 more minutes. Brush remaining broth mixture over chicken and bake until no longer pink. Serve over rice or couscous.
Blackberry Ginger Balsamic: This simple recipe came from one of our customers. Place one salt and peppered Boneless Pork Tenderloin on a rotisserie grill. As the roast cooks, brush it occasionally with Blackberry Ginger Balsamic. When done, slice and serve.
Spicy Serrano Honey Vinegar: Combine cooked shrimp, diced avocado, diced mango, cilantro and red onion. Add lime juice and Spicy Serrano Honey vinegar to taste and enjoy a Tropical Salad or appetizer.