Store News

Blueberry Balsamic and Ricotta Tartlets

Julie Ginsler @ 2020-06-10 17:16:11 -0400

Nothing could be finer than Carolina Blueberries unless you make this tartlet recipe created by Chef Tara Schrader of Cary.  I love the tartness of the Star Blueberry Balsamic and the sweetness of our local berries.  Ingredients• 1 pint of blueberries• Sugar cookie dough (homemade or store-bought)• 1 15oz container of full-fat ricotta cheese• ½ cup honey• 2 tsp.  vomFASS Lemon Extra Virgin Olive Oil• ¾ cup vomFASS Blueberry Balsam Star Vinegar Directions:1. Preheat oven to 350 degrees2. Using a muffin pan, press the cookie dough into the tin to create small pastry shells.  Using a fork, prick holes into the bottom of...

Kat's Roasted Veggie and Chickpea Salad

Julie Ginsler @ 2020-06-10 17:08:57 -0400

The vinaigrette with the aged red wine vinegar and Zahtar Spice blend with sesame seeds takes this veggie salad over the top—Thanks Kat for another great creation!  Roasted Veggies Ingredients: (serves 6)• 2 cups Cauliflower Florets• 2 cups Broccoli Florets• 2 cups Brussels Sprouts, quartered• 1 cup coarsely chopped carrots• 3 TBLS vomFASS Extra Virgin Olive Oil, your choice• Salt and Pepper to taste• ½ cup crumbled feta cheese• Fresh Herbs, your choice—Dill, Parsley, ThymeMarinated Chickpea Vinaigrette Ingredients:• 1 can of Chickpeas, drained and rinsed• 2 TBLS vomFASS Don Carlos Extra Virgin Olive Oil• 2 TBLS vomFASS Vinagre Viejo (aged Red Wine Vinegar)• 1...

Roasted Cauliflower Steaks

Julie Ginsler @ 2020-06-10 17:00:14 -0400

Try something adventurous with your next head of cauliflower.  Cauliflower Steaks make a great addition to any meal and are so delicious!  Ingredients: (serves 4)• 1 medium head of Cauliflower• 2 TBLS vomFASS Extra Virgin Olive Oil• vomFASS Himalayan Salt to taste• 1 TBLS vomFASS Herbes de Provence SpiceDirections:1. Preheat oven to 400 degrees2. Trim and cut off the inedible leaves.3. Trim off the bottom of the cauliflower stem but make sure to keep the core intact.4. Cut right through the middle of the cauliflower head, this keeps the florets together.5. Cut thick slices, about 1 1/2-inch.  The thick-cut will help the steaks...

Grilled Salmon with Calamansi Caper Butter Sauce

Julie Ginsler @ 2020-06-09 15:28:37 -0400

Our Citrus Calamansi Balsam makes this a perfect dish for grilling outside or bring it inside on those rainy days with a little Sun Meadow Buttery Oil.   Also, a perfect addition to a lunch or dinner salad when served cold. Ingredients: (serves 4)4 6oz salmon filets (skin off)1-2 TBLS vomFASS Sun Meadow oil Marinade:1 T vomFASS Ginger-Grape Balsam with Lemon1 T vomFASS Basil infused EVOO1 tsp minced garlic Calamansi Caper Butter Sauce:1 T vomFASS Calamansi Balsam Vinegar1 ½ oz. chilled butter1 T capers1 T fresh parsley, choppedvomFASS salt and pepper to taste Directions:1. Whisk marinade ingredients together.  Place salmon and marinate in a...

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