Quinoa and Parsley Salad with Fig Balsamic Dressing

I have made a similar recipe with kale, but I have recently fallen in love with the tangy flavor of Italian parsley and thanks to a great farmer friend who grows it organically and profusely, I can happily integrate it into more recipes.

Quinoa parsley salad.jpg

Start with a cup of cooked and cooled quinoa. For extra flavor add a bit of chicken or veggie broth to your water. My favorite brand is “Better Than Boullion”. I add about 1 tablespoon to the water. Cool and toss your quinoa as soon as it is done so it does not get sticky.

Put the cooled and tossed quinoa into a large mixing bowl.
Add a cup of finely chopped Italian parsley ... do not scrimp on this, more is better! There should look to be equal parts of the quinoa and the parsley and maybe even a bit more parsley.

Then add the goodies:

  • 1/3 cup of coursely chopped raw walnuts,

  • 1/3 cup of crumbled blue cheese,

  • and a generous handful of dried fruit (cranberries, golden raisins, dates or even dried figs.)

Make a dressing of equal parts fig balsamic vinegar and lemon olive oil (use EVOO with lemon zest as a substitute) and whisk to form a thick emulsion. The quinoa soaks up the dressing so you will want a good amount. For this volume I would use about 1/3 cup of each.

Toss the ingredients and then stir in the dressing and serve cold.

Roasted Fig & Balsamic Flatbread

Fig with figs, what could be better than that? Well, fig with figs and cheese of course.
This sweet and tangy flatbread is great as an appetizer or makes a meal along side a bowl of soup.

Roasted Fig Flatbread-1edited.jpg

Our base was a par-baked flatbread from our local baker. You can choose your base from a variety of options such as:

  • an english muffin

  • pizza dough

  • puff pastry

  • or even artisan sourdough bread.

Spread your base liberally with good extra virgin olive oil.

Sprinkle with a layer shredded mozzerella.

Add a layer sliced fresh spinach and then top with ripe figs.
Bake in a 400 degree oven about 10 minutes, until edges of the base are crispening up, cheese is melted and fig is looking gooey and roasted.

Remove from oven and add crumbled blue cheese, then return to oven for 3-4 minutes to melt the blue cheese.

Top with drizzles of fig balsamic vinegar and eat.



Marinated Jumbo Prawns with Reduction Sauce

Hibiscus Lychee Marinated Shrimp-edited use this one.jpg

Using your marinade to make a reduction sauce will result in rich delicious flavors.

Mix equal amounts of EVOO, hibiscus lychee balsamic vinegar, and champagne vinegar. Add juice from one small lemonor lime, chili flakes, ginger, coriander, dried basil, and “salt and pepper to taste” and whisk to form a marinade.

Soak cleaned jumbo shrimp in the marinade in the rerfrigerator for at least one hour.

Drain shrmp from marinade. Warm EVOO in a large heavy sauté pan, add the shrimp and cook until just pink.

Set shrimp aside and add the marinade to the pan. Bring to a low boil, add a dash of heavy cream and cook until thickened.

Place cooked shrimp on a bed of brown rice or quinoa, drizzle with sauce and top with fresh chopped cilantro.

Spring Caprese Appetizer with a Twist

It's fun to change out different components of a caprese apperizer to create something just a bit different.
This time we used golden beets in addition to tomato and swapped out arugula for fresh basil.

Hibiscus Lychee Caprese2-edited.jpg

To make: pre-cook your beets by slow roasting in a covered pan with an inch of water in a hot (375 degree oven) for about 45 minutes to an hour (depends on size of beets) until they are fork tender. After cooling, peel off the skin, and create slices about the size of your tomatoes.

Start with sliced heirloom tomatoes, we love the kumato as it is just the right bite size.
Layer with a slice of golden beet, then buffalo mozzerella, then arugula.

Drizzle with your favorit eenfuso white balsamic vinegar (we used Hibiscus Lychee but others that would also work are Pear, Mango, Strawberry and Orange Guava) and serve.

Street Taco with Balsamic Peach Salsa

Peach Salsa Street Taco4-edited.jpg

To make peach salsa in the Winter use frozen peaches; in the Summer use fresh peaches.

Defrost and chop peaches (frozen or fresh), drain most of the juices and place 1 cup into in a heavy saute pan. Then, drizzle 1/4 cup enfuso peach balsamic vinegar over the peaches and simmer on low heat until sauce is thick and bubbly. Add 1 teaspoon of cayenne pepper and 1 teaspoon of chili powder and mix thoroughly.
Finely chop white onion and fresh cilantro and mix them together.
Cook shredded beef in olive oil with taco seasoning until flavorful and slightly crunchy.
Roast white corn tortillas over a low flame until warm and slightly toasted with a bit of char on the edge.
Layer taco with beef, salsa, and onion/cliantro mixture. 

Balsamic Peach Compote & Hearty Bread

Peach compote on cheese and bread2b-edited.jpg

To make balsamic peach compote use can use frozen peaches in the Winter and fresh peaches in the Summer.

Chop peaches (defrosted frozen or fresh), drain most of the juices, and place 1 cup of the peaches into in a heavy saute pan.

Drizzle 1/4 cup enfuso peach balsamic vinegar over the peaches and simmer on medium/low heat until sauce is thick and bubbly.

Lightly toast hearty atisanal nutty whole grain bread and set on a plate.

Scoop chevre goat cheese onto the warm bread, layer with peach compote, and top with thinly silzed fresh basil.

Twice Baked Honey Ginger Squash

Featuring our Honey Ginger Seasonal Balsamic ... the second time is the charm!

twice baked squash2.jpg

Cut 2 squashes in 1/2 (acorn or delicata are preferred). Bake cut side down in 1 inch of water covered with foil at 375 degrees until just fork tender (45 mins to 1 hour).

While squash is cooking: 1. chop 1 cup spinach, 2. slowly cook a medium diced sweet onion and a large peeled and diced honey crisp apples in olive oil until they soft and gooey, and 3. cook a cup of brown rice in light chicken both.

Scoop out squash from skin. Mix in spinach, onion/apple mixture, brown rice, 1/3-1/2 cup each of chopped pecans or walnuts, honey ginger balsamic vinegar and shredded cave aged cheddar cheese.

Return mixture to squash shells, and put back in the oven for 20 minutes. For the last two minutes, turn up the heat to get a slight roast on the top and then melt a few shreds of cheese on top.

Orange Pomegranate Chicken Tenders

Featuring our Orange Pomegranate Seasonal Balsamic ... Fall colors make this beautiful to look at and tasty to eat.

orange pom chicken.JPG

Place boneless chicken breasts between two layers of plastic wrap and pound until thin. If the chicken breaks into small pieces, that is okay!

Dust chicken pieces with flour seasoned with salt and pepper. Cook chicken pieces at medium heat in olive oil using a heaving pan until crispy and well done. Set pieces aside in a warm oven if you cook in batches and add olive oil while cooking as needed.

Deglaze hot pan with 1/2 cup water. Add 1/2 cup orange pomegranate balsamic, pomegranate seeds and orange pieces (no rind) and cook until liquid starts to thicken. Add a few thin orange slices with peel. Season with salt and pepper to taste.

Pour sauce over chicken and serve sprinkled with parsley.

Dirty Martini

dirty martini-edited.jpg

A "Dirty Martini" is a vodka or gin martini that is made with a splash of olive juice. Martinis were traditionally made only with gin, however there has been a shift towards vodka, so either are okay to use in this recipe.

We kick it up by using our "enfuso dirty martini mix" which is made from the juice of the olive formed during  long curing. The result is extra salty, briney, olivy and intense. 

The steps for making this classic cocktail:

  1. Add ice to a cocktail shaker so it starts to chill
  2. Freeze a martini glass to keep the drink chilled.
  3. Add the 2.5 ounces of vodka or gin, splash (or 1/2 ounce) of vermouth, and splash (or 1/2 ounce) of enfuso dirty martini mix to a cocktail shaker.
  4. Close the shaker and vigorously shake the cocktail for 5-10 seconds.
  5. Strain into the martini glass.
  6. Optionally garnish with a green olive.

Salmon with Olive Balsamic Topping

Baked salmon with a flavorful topping perfectly blends flavors of the land and the sea to make a heart healthy dish.

salmon second try-edited.jpg


For your olive topping first combine the following finely chopped items in roughly equal parts.

  • Chopped enfuso lemon stuffed olives
  • Chopped vine ripened tomatos (seeds removed)
  • Chopped Italian parsley
  • Chopped purple onion
  • Crumbled Feta cheese

Then add fresh cracked pepper and a generous drizzle of lemon olive oil to moisten. Mix well and set aside for 20 minutes to 1 hour in the refrigerator so the flavors meld.

Brush salmon filets with lemon olive oil and season lightly with salt and pepper. Bake on a foil line baking sheet at 400 degrees for 15 minutes or until salmon is pink and flakey.

Place salmon on a plate, layer on the olive topping and a drizzle of enfuso white balsamic vinegar to serve.

Tarragon Zucchini Quiche

This recipe is full of zucchini and light on egg producing a fluffy but satisfying result.

tarragon quiche.jpg

Saute' 1/2 medium size onion in 2 tablespoons enfuso tarragon infused olive oil until golden and lightly caramelized.

Add 1 lb of grated and drained zucchini (add salt, let it sit, then squeeze out the juice through a thin cloth) and lightly cook.

Mix in the following,

  • 1 tablespoon tarragon olive oil
  • 3 large eggs - beaten or whipped
  • 1/2 lb grated cheese (mix of parmesan and sharp cheddar)
  • 1/4 cup milk mixed with 3 tablespoons Greek yogurt
  • 1 tablespoon flour

Put the mixture into a small baking dish and baked at 350 degrees 35-40 minutes until firm. We added the sliced tomatoes on the top for the last 10 minutes.

Delicious warm or cold!

Basil & Espresso Ice Cream Delight

We have drizzled espresso on our ice cream many times, but a foodie trend about pairing herbs with coffee convinced me to try an herb combination for a different twist, especially since there seems to be no limit to what you can pair with ice cream.

We decided to try a favorite herb - basil.

We have also drizzled olive oil on ice cream before with happy results, so we added the herb to our ice cream by using an olive oil & balsamic whipped emulsion, heavy on the balsamic (espresso) and light on the olive oil (basil). We whisked together about 2/3 espresso balsamic with about 1/3 basil olive oil until combined and creamy.

Drizzle the emulsion on the real vanilla icecream and top with fresh diced basil for look and flavor.

This made a unique and refreshing desert that might be even better with fresh strawberries!

ice cream with balsamic and herb.jpg

Spicy Espresso Glazed BBQ Chicken Thighs

We have glazed our BBQ with espresso balsamic before, but a recent foodie trend suggesting adding spices to coffee convinced us to change it up using our WTF#!? Spicy Jalapeno Olive Oil. Whisking our balsamic with olive oil to make an emulstion is a great way to create a BBQ glaze. Just use 1/2 balsamic and 1/2 olive oil and whisk until bended and creamy.

We used chicken thighs with the skin and fat trimmed. They were slow cooked on medium heat on the gril until almost done. For the last 10 minutes, we just brushed on the glaze, wait a bit and flip, brush on the glaze, wait a bit and flip ... we do 2-3 times until our chicken looks well covered with a crispy sweet coating.

On the grill.jpg

You can make a little extra glaze to place on the table for extra dipping, especially for the center bites that the glaze does not reach.

glazed chicken-edited.jpg

Chocolate Balsamic Berry Trifle

Light and satisfying ... trifle is beautiful, delicious and so easy to make.

chocolate balsamic trifle.jpg

We layered ...

  • Angle Food Cake tossed in Blood Orange Olive Oil
  • Real Whipped Cream (used Alton Brown whipping recipe)
  • Berries (strawberries, blackberries, raspberries) soaked in Dark Chocolate Balsamic Vinegar

Cool in the fridge during dinner so all flavors blend then whip it out for the perfect meal finale.

Roasted Plum Bruschetta

A twist on traditional bruschetta to wake up your tastebuds!

Roasted plum bruschetta.jpg


  • Oven toast sliced baguette rounds pre-drenched with Blood Orange Olive Oil
  • Top with oven roasted plums, grated Romano and chunks of blue cheese
  • Melt cheese with a second run in the oven
  • Drizzle with Dark Chocolate Balsamic Vinegar

Crunchy, cheesy, sweet and savory orange and chocolate - all in one bite.

Roasted Veggie Curried Thai Noodle Salad

Roasted veggies and ethic spices in Thai noodles! 

roasted veggie thai noodle salad.JPG

We applied 2018 foodie trends of roasted veggies and ethnic spices to make this hearty noodle salad.

  • Brush broccolini with vindaloo curry dipping oil and place on baking sheet. 
  • Place cauliflower flourets and cremini mushroom quarters into a shallow baking dish and toss with enfuso vindaloo curry dipping oil.
  • Roast veggies at 375 degrees until crispy and fork tender (broccolini about 15-20 mins and other about 20-25 mins)
  • Prepare pad thai noodles per instructions (we used a brown rice version), rinse in cold water, drain.
  • Layer veggies on noodles in a bowl. 
  • Top generously with chopped cashews and more drizzled vindaloo curry dipping oil.
  • Salt and pepper to taste.
  • Optional add a dollop of sour cream or plain yogurt.

Curried Avocado Toast with Roasted Tomato & Asparagus

Make avocado toast new again with roasted veggies.

roasted veggie avocado toast.jpg

WSJ claims that avocado toast is soooo 2017. So why not make it current by featuring the 2018 food trends of roasted veggies?

Cuz I'm not ready to give up my avocado toast!

  • Brush heirloom tomato slices and asparagus with enfuso vindaloo curry dipping oil and roast in a 375 degree oven about 20 minutes.
  • Brush artisan bread (I used a whole grain cranberry nut bread) with vindaloo curry dipping oil and toast until golden brown.
  • Spread toast with mashed ripe creamy avocado.
  • Top with your favorite fresh greens (I used broccoli sprouts and arugula).
  • Layer on roasted tomato and asparagus.
  • Drizzle with more vindaloo curry dipping oil.
  • Optional - top with a dollop of chevre goat chees for extra richness.

Voila! What's old is now new.

Satisfying Breakfast Salad

Lean ground meat gives you protein to start the day.

breakfast salad.jpg

Adding lean meat to a salad will give it the body you crave for a filling breakfast. We used spiced lean ground organic turkey.

You can do the next step before hand (like the week-end or night before): 

  • Saute lean organic ground turkey meat in olive oil with taco seasoning until well cooked. Then drain and set aside.
  • Steam or roast golden beets. Then cool, peel and set aside.

Build your breakfast plate like this:

  • Start with a layer of spicy arugula and radicchio greens
  • Place a generous portion of ground turkey in the center
  • Layer avocado, orange and golden beet pieces around the outside
  • Massage and finally chop a few kale leaves and scatter on top

Blend 1/3 cup vanilla Greek style yogurt and 1/3 cup enFuso Orange Guava Balsamic Vinegar for your sweet/creamy dressing to drizzle on top. (For less sweet using plain yogurt.)

Finish with a grind of fresh ground pepper, toss and eat! 

This meal is so satisfying, you will want to save it for a morning when you have a few minutes to savor all of the flavors.

Guava Breakfast Smoothie

When you're in a rush!

guava smoothie.jpg

How about drinking a creamy satisfying smoothie full of healthy nutrients and energy?

This tropical delight with kick start your day! The whole fruits are full of vitamins and minerals, the yogurt adds protein, and both vinegar and yogurt have digestive and gut-health benefits.

Just place the following in your blender:

  • a peeled banana (or two apple bananas if you are somewhere tropical)
  • 2-3 seeded and peeled citrus (juicy Valencia orange, tangelo, tangerine etc.)
  • 1 medium sized  seeded and peeled ripe papaya
  • 1/3 cup Greek style vanilla yogurt
  • 1/4 cup enfuso orange guava white balsamic vinegar
  • optional - a few red pepper flakes for kick!

Pulse to start mixing and then blend on medium to high until smooth. Add a few ice cubes while blending for extra chill!

Pour into your to-go tumbler and head out to start your day!

Quinoa Stuffed Portobello with Dill

A satisfying main dish with gluten free grains, greens, and protein.

quinoa dilly stuffed mushrooms.JPG

1. Quinoa. Cook 1/2 cup per directions but use 1/2 water and 1/2 low salt veggie broth.

2. Roast Portobello. Remove stems and scrape the inside. Roast in 400 degree oven until fork tender (about 20 minutes).

3. Make filling:

  • Caramelize some chopped onion in enfuso dill infused olive oil (chop the Portobello stems and add for extra flavor)
  • Add a can of rinsed canellini white beans
  • Add LOTS of chopped greens (spinach and/or arugula) and cook until wilted
  • Remove from heat, and stir in the quinoa.
  • Stir in finely grated Parmesan cheese (a little or a lot depending on your cheesy needs)

4. Stuff. Mound filling onto portobello and top with more Parmesan cheese

5. Bake. Return to 375 degree oven for 8-10 minutes until cheese is brown and bubbly.

With a spring mix salad on the side, you have a complete meal .
We love the dill and mushroom together!