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The idea of vegetarian “steak” is appealing. Cauliflower has the shape and texture for a good starting point. Add meaty nuts, mushrooms and smokiness for a satisfying result. The flavor is rich and complex, and the mouth feel is firm yet tender. Serve with some toasted artisanal bread drizzled in olive oil for a full meal.
Read MoreMake a variety of herbaceous hummus recipes tailored to your taste by using enfuso flavored olive oils.
Read MoreSpicy chutney can liven up many dishes. We paired it with a classic German sausage for a truly global treat that brings together flavors from around the continents.
Read MoreA pork tenderloin becomes even more tender when flattened and rolled. Add delicious nutty/apple filling and a fruity balsamic glaze for a jump in the mouth taste to excite all of your senses.
Read MoreApples, cheese and balsamic turned into a pizza, what could be better? Light but satisfying for any meal. Serve with a mimosa and salad for lunch or with some smoked sausage for dinner.
Read MoreThis salad or side dish is so full of good stuff; roasted colorful tubors and cruciferous brussies and healthy tree nuts... wow!
Read MoreThis is a classic Asian style dish is made using Honey Ginger Balsamic instead of honey, ginger and soy sauce as the sauce base.
Read MoreHoney Ginger Balsamic is substituted for a sauce made with honey, ginger, and soy for a delicious result. These season soba noodles will complement your main dish with flair.
Read MoreWhen you need to wind down and self pamper, how about sipping the perfect Bloody Mary made with our Spicy Chili Martini Mix? I find store mixes TOO SALTY. This recipe uses our mix and is so refreshing without that super salty finish.
Read MoreThis recipe idea came from my Insta-Pot recipe book, but I made it the old fasioned way and of course changed it up to reflect my cooking style. Eating it felt so satisfying and healthy. It was good for the body and the soul.
Read MoreEgg salad is not something I do very often, and every time I do I say, why don’t I do that more often? It is comfort food that is so easy and feels like I am snacking on a party appetizer while I am actually getting a satisfying meal.
Read MoreFarro is a whole ancient grain that is packed with nutrients and as nutty flavor and texture. The crisp green and golden plums and pluots at the farmers market that are sooo sweet and eaten when they are slightly crisp like apples totally inspired this dish. They are seasonal and typically found at open air markets.
Read MoreI always envisioned mint as a gum or candy cane ingredient and was not a big fan. But fresh or dried mint is a common ingredient in many mediterranean recipes and when used properly gives a distinctive flavor that I always loved, but actually never knew was due to mint. Many club fans were suspicious of the mint in this recipe and were very and happily surprised with the result.
Read MoreI love tabouleh, but it is not traditionally made with balsamic vinegar. So we have to call this version “enfuso style” since we apply several modifications to take advantage of enfuso ingredients. One of our customers who is a traditional tabouleh fan said enfuso style is her new favorite!
Read MoreSo many people are not excited about eating kale, but when I share this recipe, they often are not even aware how much they are eating. This is a good recipe to start loveing kale with.
Read MoreI was inspired to make this when my favorite farmer’s market farmer gave me a HUGE bunch of fresh dill. It looked and smelled so good but how was I ever going to use all of it? This recipe was one of my inspirations. It is a twist on potato salad because the potatos are roasted.
Read MoreI became aware of cruciferous vegetables when I began to modify my diet for high cholesterol. These veggies are high in vitamin C and soluable fiber and also contain multiple nutrients. Soluable fiber helps to lower cholesteol by binding to it in the small intestine and thus preventing it from entering your bloodstream. The cruciferous veggies in this slaw are: Brussels sprouts, broccoli, cauliflower, asparagus, kale, and cabbage.
Read MoreThis recipe is inspired by my teenage trips to Greece where I fell in love kalamta olives and would eat them like candy. The olives and cheese and tomato and cucumber all mixed into orzo pasta with the tuscan olive oil and balsamic is truly a feast of flavors.
Read MoreThis recipe is inspired by my husband who loves garlic mashed potatoes, but I wanted to sneak in some veggies!
Read MoreThis recipe is inspired by my daughters who taught me to love wheat berries and roasted golden beets. The combination of roasted beets and dill produces a distinctly Eastern European flavor that I love.
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