Refreshing Cherry Limeade Mocktail
/When cherries are in season, treat yourself to this unique refresher made with fresh cherries and cherry limeade whitle balsamic vinegar.
Read MoreRecipes are grouped by category below. Click the category for a list of recipes or scroll down and click on the recipe directly.
Each recipe within the category has tags indicating which enfuso product it uses. Clicking the tag will provide additional recipes that use the tagged product.
Primary enfuso products used in a recipe are listed in parenthesis of the recipe title.
To go back to the main list of recipes: Click on “Recipe Blog” in the navigation bar or scroll to the bottom of any page for a return link.
When cherries are in season, treat yourself to this unique refresher made with fresh cherries and cherry limeade whitle balsamic vinegar.
Read MoreFresh cherries should definately be enjoyed when they come into season. This healthy salad is great warm or cold and can be a light meal or a tasty side.
Read MoreWe made this cake by subsituting fresh cherries and cherry limeade balsamic vinegar for canned cherries in the recipe to produce a distinctively tangy gooey cake. It bakes into sliceable squares that are a bit too stickey for a bar and just cry out for fresh whipped cream or vanilla ice cream.
Read MoreA twist on avocado toast using a bagel and some creative toppings.
Read MoreThese poppers taste even better than tey look. The creamy raspberry jalapeno cheese and spicy chili inside add so much flavor to each bite. The chicken cooks thoroughly but stays moist. And the crispy outside with the tangy sweet and spicy glaze and cruncy bacon … just yum!
Read MoreThree of these spicy, tangy, sweet vegetarian patties served over greens make a light meal or a fun appetizer with just one.
Read MoreThis pasta features our oregano olive oil for a distinctive Mediterranean flair. Served warm with its tangy dressing, it's perfect for any light meal. Served warm or cold, this salad can be a side dish especially without the sausage or tofu.
Read MoreThese boats featuring our oregano olive oil make great appetizers (1 per person) or can be a vegetable side to any main dish.
Read MoreStart with tart sweet apples, crunchy carrots, colorful cabbage and chewy golden raisins. Then add creamy apple cinnamon dressing to make a perfect side for Fall and Winter plating.
But it’s commonly said, “what’s the apple without the cheese, it’s like a kiss without a squeeze”! So we added some grated sharp cheddar and that make this recipe complete.
Place the following into a salad bowl.
2-3 large carrots grated
1 large crispy apple thinly sliced
1/4 small purple cabbage thinly sliced
1/2 cup golden raisins
1 cup grated sharp cheddar cheese
Whisk the following together until creaming to make a dressing.
1/3 cup Apple Cinnamon Balsamic Vinegar
1/3 cup EVOO
1/3 cup olive oil mayonnaise to make a dressing.
Pour dressing on salad ingredients and toss thoroughly to combine ingredients and dressing. Can be served immediately or kept cold and served later.
Seasonal flavors make this dip just right for Fall and Winter. Pears, cranberries, and delicious feta cheese pull it all together.
What you will need:
one large ripe pear (any variety)
1/4 cup slivered almonds
extra virgin olive oil
one block of Feta cheese
3/4 cup whole milk Greek yogurt
3 tablespoons of blood orange olive oil
1/4 cup dried cranberries
cranberry pear balsamic vinegar
Place thin slices of a pear on a cookie sheet. Brush with olive oil. Roast at 415 degrees until slightly caramelized. Set aside.
Sauté almond slivers in olive oil until lightly browned. Set aside on a paper towel.
Process the following in a food processor until creamy
one block of Feta cheese
3/4 cup whole milk Greek yogurt
3 tablespoons of blood orange olive oil
Stir 1/4 cup dried cranberries into the creamy cheese mixture.
Prepare the dip in the center of a large serving dish as follows"
Lay out the roasted pears holding a few back
Plop on the creamy cheese mixture
Top with toasted almond slivers
Drizzle liberally with cranberry pear balsamic vinegar
Place remaining pears on top
Serve with crostini or toasted pita chips.
A tangy vinaigrette using infused olive oil is the perfect topping for a crunch potato salad with hard boiled egg, crisp cucumber, and capers.
Read MoreWhen blueberries are in season, they are a healthy, colorful and tasty addition to many salads. This version is lightened up with fresh mint and blueberry citrus dressing for a perfect side to your summer meal or a stand along lunch with crostini on the side.
Read MoreSautéed chicken breast tenders with blueberry balsamic deglazed reduction are fork tender with tangy fruit in every bite.
Read MoreWine vinegars are the basis for a classic vinaigrette dressing. You can start with the basic recipe and then add variation to make it your own.
The basic ingredients are:
1 part enfuso champagne white wine vinegar or Lambrusco red wine vinegar. .
3 parts extra virgin olive olive oil
2 Tablespoons Dijan style mustard
salt and pepper taste (For salt I use kosher flake salt because it dissolves quickly. For pepper, I like to grind a multi-pepper blend (mine is black, pink, and green peppercorns.
I like to make mine in a mason jar. I measure it all into the jar and then just shake it up vigorously until the oil and vinegar start to emulsify. I also reshake before each use.
To add variation from there, here are some suggestions:
Fresh Goodies: If you know that you will be using the dressing quickly, you can add fresh herbs and vegetables like diced scallion, garlic, parsley, or basil. Fresh herbs will shorten the shelf life so I will make a batch I can use quickly or put the leftover in the fridge, knowing that it will harden and will have to come to room temp for reuse.
Shelf Stable Goodies: If you want to make a large batch to keep handy on the counter for use over several weeks, you can safely add dried herbs. Try dried herbes de provence, oregano, onion powder, granulated garlic, coriander, sage or cumin. The herbs you add can change the direction of the food style so think of salad style you are targeting and match the flavors appropriately. For example, I love a tart herbacious vinaigrette on a cold green been and potato salad. The herbes de provence work well here. In chilled steamed veggies like carrots and cauliflower, a little cumin or even curry seasoning works very well.
A Little Heat: You can add a little heat by mixing in some wasabi powder, a few dashes of tobasco, chili powder or dried chili flakes. These variations are great on greens with seared Ahi or a tortilla salad with beans, sharp cheese and cilantro.
A Little Sweet: Classic vinaigrette is very tart. To balance the acid, try a few tablespoons of artisanal honey (I love buckwheat or avocado) or some naturally sweet enfuso balsamic vinegar. This approach is especially good on delicate greens like butter lettuce, or red and green leaf.
Fresh greens tossed in a tangy tart vinaigrette do not need much adornment. The simplicity is the perfection.
Though you can certainly add goodies (tomato, avocado, nuts, cheese …) to your salad, every once in a while try the simple approach. We suggest a farmers market to find the freshest greens. You can often find some creative pre-mixes or go with a classic, spicy arugula. The fresher the greens, the better your simple salad will be.
This satisfying palate cleanser is the best complement on your plate in both color and taste to other rich dishes like hearty meats with sauces, pasta dishes, baked fish, etc.
Being part bunny rabbit, I can never get enough green stuff, and having a classic vinaigrette handy on the counter makes it so easy.
When you have crostini in the house, appetizers and snacks are so easy! Add balsamic and you can create some beautiful and pallet pleasing combinations.
Read MoreLayered salads are so pretty, You can display them layered and then toss them just before serving. We used red (strawberry), white (navy beans and roasted corn) and blue (blueberries) for a patriotic dish.
Read MoreTangy sweet pineapple, raw sweet corn and crunchy sugar snap peas take a traditional slaw to the next level. A great side for anything from the grill.
Read MoreLight salads are just the ticket during the "dog days of summer". Easy ingredients with minimal preparation lets you focus on outdoor time relative to kitchen time. The trick for this salad is to eat your veggies raw; they are great just as they are.
Read MoreWhen I first saw a suggestion for strawberry salsa, I was skeptical. But, I will eat my words. WoweeI It was so much better than expected. The aroma was tantalizing and the fresh flavor so fruity yet tangy and spicy. I scooped up half of it on chips before I knew it.
Read MoreBruschetta toast is useful as a base for many snacks and appetizers. This version is so pretty and tastes just as good as it looks.
Read More