Herbaceous oniony latkes (Renaissance Blend Olive Oil)

Adding our olive oil with the blend of English herbs and a liberal amount of shallot to a traditional latke adds character for a satisfying snack or side.

What you will need (makes about 9 -10 latkes)

1. enfuso Renaissance Blend Olive Oil

2. Three medium sized russet potatoes

3. One large shallot-sliced thin

4. Two eggs-beaten

5. salt (kosher) and pepper (fresh ground) to taste

6. 1/3 cup Greek yogurt

7. 1/3 cup sour cream

8. One tablespoon white wine vinegar (enfuso Champagne vinegar works great)

9. Two green onions chopped for garnish

Instructions:

Prepare Potato Mixture

1. Peel and grate potatoes. Rinse thoroughly in cool water using a colander and drain excess water.

2. Place several layers of paper towels on a plate. Lay the potatoes on the towels. place another plate on top and then something heavy on the plate.

3. Allow the potatoes to sit for 15-20 minutes until liquid drains into paper towels and potatoes are dry.

4. Put the following into a mixing bowl and combine thoroughly. Dried grated potato, shallot, eggs. salt and pepper to taste.

Cook Latkes

1. Preheat a large heavy duty non-stick skillet or well seasoned iron pan (like cast iron or All-Clad) over medium to low heat. Pan should be hot enough for oil to just sizzle but low enough to allow latkes to cook through without burning.

2. Add a thin layer of enfuso Renaissance Blend Olive Oil to the bottom of the pan.

3. Press latke mixture into a 1/3 measuring cup and place onto pan. Repeat until you have 3-4 in the pan. Press down with spatula while cooking and scoop the bottom to prevent sticking. Flip when potatoes are browned with some slightly crispy edges and cook other side to same level.

4. Place cooked latkes on a paper towel and continue with the next batch until all of the mixture is gone.

Make sauce

Mix Greek Yogurt, Sour Cream, White Wine Vinegar, 1 Tablespoon of enfuso Renaissance Blend Olive Oil, and season to taste with salt and pepper.

Plate

Place 2-3 latkes on a plate, dollop with sauce, sprinkle with green onion.

Serve enfuso Renaissance Blend Olive Oil on the side for extra drizzling.

Creamy Tomato Cheese Pie (Renaissance Blend Olive Oil)

Tomato pie is an old Southern recipe used as solution to the glut of tomatoes that result from a good harvest. I found quite a few versions and variations allowing the opportunity to take a classic and make it your own.

What you will need:

1. enfuso Renaissance Blend Olive Oil

2. A baked pie crust. I used a pre-made crust. This recipe does not include the recipe for the crust. Choose your favorite or take a shortcut. You can buy ready to make crusts that are pretty flaky and good.

3. Ripe tomatoes. I think any will do but make sure they have lots of flavor. If you do not grow your own, choose store bought hot house for better flavor. And if you can find a variety of color, it makes for a prettier pie. It will take about 4-5 medium sized tomatoes to make the pie.

4. One large shallot finely diced

5. One 8 oz box of cream cheese - softened

6. Grated sharp cheddar cheese, about 1/2 cup

7. Cooked crumbled bacon bits, about 1/4 cup

8. Salt

9. Fresh ground pepper

10. Diced green onion, one large or two small

Instructions:

Prep the Tomatoes: Pre-salting the tomatoes helps to remove some of the liquid and produces a less mushy pie. Layer a large surface (like a cutting board) with paper towels. Slice the tomatoes and lay them out on the paper towels. Lightly salt them and allow them to sit about 45 minutes.

Pie Crust: If you are making your own or baking a pre-made crust, you can do this while the tomatoes are sitting.

Filling: While tomatoes are sitting, it would be good to put your cream cheese out on the counter so it is softer when you start to make the filling. Once the crust is made and tomatoes are done sitting, you can start the filling and start pre-heating your oven to 365 degrees.

Place the package of cream cheese in a mixing bowl and add 2 tablespoons of enfuso Renaissance Blend Olive Oil. Beat the mixture until creamy and fully blended. Then fold in the diced shallot, cheddar cheese and bacon bits. Note: The shallot, cheddar cheese and bacon bits were all options added from the traditional recipe.

Pie:

• Dab the tomatoes with a paper towel to remove an excess moisture.

• Place a layer of tomatoes on the bottom of the baked pie crust.

• Spread the cream cheese mixture over the tomatoes.

• Top the cream cheese mixture with the remainder of the tomatoes layering them as you like for a decorative look.

• Drizzle on more enfuso Renaissance Blend Olive Oil

• Bake the pie at 365 degrees for 40 minutes.

• Remove the pie and turn up the heat to 385 degrees.

• Top the pie with fresh cracked pepper and the green onion.

• Return the pie to the oven for a few extra minutes to slightly crispen the top layer.

Eat: Allow the pie to cool slightly to firm up. It is delicious warm or cold! It works as a main dish or a yummy side with some Southern ham or sausage.

Mango Gallo Pinto with Fried Egg and Avocado (Mango Habanero Balsamic)

Gallo Pinto is a classic staple in Nicaragua. Made with leftover rice and pinto beans, it serves as a side dish to any protein. This is a twist on the classic recipe using ingredients common to Central America, avocado and mango and adding egg as the protein making a satisfying dish for any meal.
The recipe below will produce enough for two hearty meals if you divide the rice in half and add two eggs to each serving. For a light meal, divide the rice in quarters and add one egg to each serving.

What you will need:

• 1/2 medium sized onion - diced

• 1/2 bell pepper any color - diced

• salt

• mango habanero balsamic vinegar

• extra virgin olive oil

• one cup cooked leftover rice (we made ours with brown rice)

• one cup of drained canned pinto beans

• one small bunch cilantro with large stems removed - lightly chopped.

• one ripe Ataulfo mango - cut into chunks

• 4 eggs

• 1 ripe avocado sliced or a cup of guacamole

• sour cream or queso fresco (optional)

Sauté onion and bell pepper on medium low heat in extra virgin olive oil and a dash of salt until translucent and soft.
Drizzle on mango habanero balsamic vinegar and continue cooking until veggies are coated and sticky.
Add more extra virgin olive oil and the the rice and beans. Cook together until rice is slightly crispy. Remove heat and stir in mango and cilantro. 
Place rice mixture on a plate. Add sliced avocado or guacamole on the side. 
Fry eggs keeping the center soft and runny and place on the rice. Drizzle with mango habanero balsamic vinegar and serve.

And, the best part is breaking the egg and mixing in the warm yolk!
Optional Touches:
To cool it off, add a dollop of sour cream.
To richen it up, crumble on queso fresco.

Spicy Thai Mango Salad (Mango Habanero Balsamic, Persian Lime Olive Oil)

When you can't wait for your mango to get ripe, don't! This recipe calls for ripe-ish mango, a little bit soft and sort of sweet sour.

What you will need:

• one slightly ripe Ataulfo mango, peeled and removed from the seed.

• one medium size red or orange bell pepper, halved with seeds and stem removed.

• one medium size carrot, peeled and cut in half

• two medium size Persian style cucumbers, cut in quarters long way and seeds sliced out.

• small bunch of cilantro de-stemmed and chopped (can substitute Italian parsley or fresh spinach)

• 8-10 cherry tomatoes cut in half

• 1/4 cup chopped raw nuts (peanuts or cashews)

• 3 Tablespoons mango habanero balsamic vinegar

• 1 Tablespoon soy sauce (low salt preferred)

• 2 Tablespoons extra virgin olive oil and juice from one lime (or 3 Tablespoons Persian Lime olive oil)

The mango, bell pepper carrot and cucumbers need to be cut julienne style (the thinner the better). Then place them in a salad bowl with the tomatoes and cilantro.

Whisk the mango habanero balsamic vinegar, soy sauce extra virgin olive oil, and lime juice together to make a dressing. Toss the salad ingredients with the dressing.

Serve topped with chopped nuts. We had this salad as a side to salmon. With extra nuts and noodles on the side, it can stand alone.