Thai-FUSION: Chili-Ginger Infused Pasta

Ginger Balsamic along with "what's in the fridge" were my inspirations for dinner one night that was even better than I imagined.

"What's in the fridge" means that I look at the odds and ends of veggies in my crisper and say, what can I make with that? For this recipe I had the following (but feel free to substitute whatever is in your crisper!)

  • Regular cabbage
  • Purple cabbage
  • Some tri-color carrots
  • Some diced splines from Kale (yes I save the splines and find a use for them later)

The remaining ingredients are:

  • Thin spaghetti pasta
  • enFuso Chili Cilantro Olive Oil
  • enFuso Ginger Balsamic
  • enFuso Estate Blend Extra Virgin Olive Oil
  • Cashews (diced)
  • Fresh mint (diced) - I have in my herb garden (optional but better with this)
  • Kosher salt

I slow saute'd all of the veggies (also called "sweating") in enFuso Chili Cilantro olive oil. I used my favorite heavy weight every day pan by All Clad. I recommend heavy pans for this purpose. As the veggies started to slowly break down and caramelize the sweet aroma of cilantro filled my kitchen.

When I saw that I was really getting some caramel brown sweet clusters on the bottom of the pan, I brought out the enFuso Ginger Balsamic, the other primary inspiration. I generously doused the cooking veggies with it, de-glazed the bottom of the pan to get up all of the goodies, then covered the pan and allowed the balsamic to glaze the veggies and begin to make a sauce as they further broke down. I let it cook about another 10-15 minutes. Just before serving I added a pinch of Kosher salt to taste and stirred it in. When the veggies were ready to go, they were soft to the tooth with bits of brown caramelization and plenty of ginger glaze.

Meanwhile I cooked some thin spaghetti pasta. I like the Barilla protein plus pasta as this is a vegetarian dish and needs some protein augmentation. After cooking and draining. I lightly coated the pasta with some extra virgin olive oil.

 I plated the dish like this ...

I put the spaghetti on the plate and made a hole in the center. I filled the hole with the rich spicy gingered veggies. Then I topped it with chopped cashews, diced fresh mint, a final drizzle of enFuso Ginger Balsamic, and sprig of fresh mint.


To eat it I ran my knife through the pasta to bring all of the flavors together. What a treat! I certainly consider this a fusion dish. I loved all of the flavors going on. The sweet yet tangy and spicy caramelized veggies were so good and the pasta was the perfect complement. The cashews added the needed richness while the mint gave a fresh finish.


So many great flavors jumping in the mouth! This one was a winner.

Smoky Sun Dried Tomato Hummus

This quick and easy recipe came from my daughter, Taryn. She is an amazing cook and into super healthy foods.

Photo Credit:

Photo Credit:

What you will need:

Place everything in a food processor and mix. Enjoy with crackers, bread, pita chips, veggies, and more!

Smoky Roasted Potato Salad

Perfect for a summer BBQ!

What you will need:


Roast the potatoes: Wash and cut the potatoes into bite size cubes. Toss with Extra Virgin Olive Oil. Sprinkle with salt and pepper. Place in 425 degree oven to roast. Once potatoes are tender (check with a fork), remove them from the oven and place them on a paper towel to drain and cool.

Prep veggies: Chop red, yellow, and orange bell peppers to bite size pieces and set aside. For the added crunch, chop celery and green onions. Mix together.

Prep fresh garlic: Use 4-5 large cloves. Peel, mince, and set aside.

Smoked dressing: Use 2 parts Extra Virgin Olive Oil, 1 part Strawberry Balsamic, and 2 tablespoons of Smoked Olive Oil. The amount of dressing you need depends on the size of your salad so scale it as you need to. Whisk until fully mixed. Add 1-2 tablespoons of tangy, brown mustard along with salt, pepper, and freshly minced garlic. Whisk again.

When the potatoes are fully cooled, place them in a large mixing bowl. Add your chopped veggies, a tablespoon or two of capers, pimentos, and your smoky dressing. Toss the ingredients and then salt to taste.

Easy Smoked Cauliflower

This is a super easy side dish. The enFuso Smoked Olive Oil gives normally bland vegetables a rich, earthy flavor. This pairs nicely with baked salmon (which I brushed with our Lemon Olive Oil).

Photo credit:

Photo credit:

Just clean, separate, and steam a whole cauliflower. When you can easily insert a fork, it is done.

Drain the cauliflower and transfer to a large bowl. Drizzle on a tablespoon or two of smoked oil and mash with a potato masher. Season with cracked pepper and ground salt. Then toss to mix.

That’s it… done!

Asian Noodle Salad

This is Part 2 of our Miracle Noodle-inspired recipes! Check out our Tex Mex Noodle Salad to see what else we used this light, low calorie noodle for.

What you will need:

  • 1 package of Miracle Noodle, angel hair variety (prepared per instructions)
  • Water chestnuts, drained and sliced thin
  • Cabbage, sliced thin
  • Sugar snap peas, with ends broken off and sliced into small pieces
  • Grated carrots
  • Cucumber, peeled and diced
  • Raw sunflower seeds
  • 1 tablespoon of enFuso Lime Olive Oil
  • Salt and pepper to taste

Once you have all of your ingredients, you simply mix together and eat up!

Tex Mex Noodle Salad

In January I attended the Fancy Food Show in San Francisco. What a great event! But after about 5 aisles of unlimited sampling of exceptional toffee, chocolate covered anythings, condiments, cheeses, cured meets, olives, chips, candies... Whoa, I was starting to enter a serious food coma. I was craving something light and fresh so my attention was totally captured when I saw these:

So this blog shows one of my first instinctive recipes. Fresh, easy, and totally delicious on the very first try. I purchased my Miracle Noodles at my favorite local market, Sprouts. Each package is two servings so I purchased two packages of the angle hair variety. Two noodle salads for my hubby Jon and me to share.

What you will need:

  • 1 package of Miracle Noodles, angel hair variety (prepared per instructions)
  • Frozen white corn (we used an organic brand) rinsed and drained
  • Canned garbonzo beans (we used an organic brand with no salt) rinsed and drained
  • Colorful bell peppers (we used orange and red) sliced thin
  • 1 green onion sliced thin
  • 1 tablespoon of enFuso Chili Cilantro Olive Oil
  • Salt and pepper to taste
  • Grated Mexican style cheese (optional, but highly recommended!)

To make the salad, mix ingredients together, cut through with a butter knife and toss thoroughly, and voila! Time to eat!

If you want some added protein, add grilled chicken and you have a satisfying meal that is low calorie and full of healthy foods. One of my favorite go-to lunches!

You can find out more about Miracle Noodle at

Golden Beet Caprese

This recipe is a twist on an old classic. Instead of using tomatoes like a normal caprese, I used my new favorite vegetable: the golden beet. Golden beets are a little difficult to come by so if they are unavailable, try regular beets or resort back to tomatoes.

What you need:

  • 3 boiled and peeled golden beets
  • Fresh mozzarella cheese
  • Fresh basil
  • enFuso Smoked Olive Oil
  • enFuso Pomegranate Balsamic Vinegar Reduction
  • Salt and pepper to taste

The prep time takes much longer than the assembly line due to boiling the beets. The beets need about 1 hour to boil with skins on. After they are easy to poke with a fork, remove from boiling water and let cool. Once cool, skins will easily peel off using just your hands. Next, cut the beets in thin slices.

Place beets on a plate and stack the cheese and basil on top of each slice.

Now it's time to drizzle! Pour Smoked Olive Oil over your beet caprese salad. The amount of oil depends on how much you like the flavor of the smoke. I personally used about 3 tablespoons on two plates.

Next, I added a quick splash of our Pomegranate Balsamic. Lastly, add a big of salt and pepper to taste.

Tasters of this recipe liked it both before and after I added the balsamic. They also really appreciated the taste of smoke on this very vegetarian classic. I liked the recipe better with the balsamic; however, the flavor of smoke is slightly masked. Give it a try and feel free to add any personal feedback. Enjoy!

Zucchini Parmesan

I wanted to see how our smoked oil could be used in the most classic American way: frying! Now don’t get me wrong, I advocate healthy eating. Luckily for us, olive oil is very healthy! So by replacing our normal vegetable oil with olive oil, we can fry (on occasion) and get a lot of health benefit, too. I also wanted to test how frying would react with the smoky flavor.

What you need:

  • 1 large zucchini in 1/4 inch slices
  • 1/2 cup seasoned bread crumbs
  • 1/2 cup Parmesan cheese
  • 1 egg beaten
  • enFuso Smoked Olive Oil
  • Salt and pepper

First, make an assembly line starting with your eggs, then bread crumbs, and Parmesan cheese. Then dip the zucchini slices in each bowl, coating them well.

At the end of my assembly line you can see the finished zucchinis. Next, cover the bottom surface of a frying pan with enFuso Smoked Olive Oil. Turn the heat on medium and toss the coated zucchinis in the hot oil.

Once brown on underside (should take about 2-3 minutes), flip over and brown the other side. Place finished zucchinis on a plate covered with a paper towel to help absorb excess oil. Continue to add oil as needed until all zucchinis have been fried. I added a little basil for garnish and served to my family.

The recipe turned out great! Quite delicious – give it a try!