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When 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 MoreCutting your veggies into thin stalks julien style will ensure they roast evenly for a tender result perfect for salads. Adding spicy greens to the roasted veggies will freshen them up. A creamy balsamic dressing is the perfect finish.
Read MoreMake a variety of herbaceous hummus recipes tailored to your taste by using enfuso flavored olive oils.
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 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 brings together the idea of a spinach and fresh strawberry salad into a filling side dish.
Read MoreNothing reminds me of the taste of Hawaii like fresh ahi (aka yellowfin … NOT to be confused with yellow tail) tuna purchased direct from the fish market, seared and served on fresh Island greens. And nothing makes me chill out like sitting back in the backyard with the sounds of hula and ukaleli in the air, sipping a Kona brewing company cold lager, and enjoying the flavor of the Islands.
Read MorePersimmons and Pomegranates!
The farmers market is full of these wonderful fall fruits; use them to make salad bursting with color.
A Feast of Fall flavor!!! Brussies and apples roasted in lemon olive oil with pomegranate balsamic and seeds and warm goat cheese.
Read MoreShrimp with ginger glaze; it seems to speak for itself. Now you can make this sweet tangy bite with our perfect ginger balsamic vinegar.
Read MoreCrunchy cucumbers, sweet tomatoes, tangy onion, sharp cheese, olive oil & balsamic. Need more be said?
Read MoreWe have made a similar recipe with kale, but 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, we can happily integrate it into more recipes.
Read MoreBaked salmon with a flavorful olive tapenade style topping perfectly blends flavors of the land and the sea to make a heart healthy dish.
Read MoreBruschetta is classically made with a fresh tomato/basil mixture over toasted french bread.
If we change it up too much, can we still call it bruschetta? Maybe we can call it twisted bruschetta. In any case, this “twist” on traditional bruschetta using fruit will wake up your tastebuds!
Note: read to the end for the epilogue for some great substitutions!
Preheat oven to 375 degrees
Prepare your oven toasted bread.
Use a long narrow loaf (baguette) of french bread. I prefer a loaf that is a bit chewy with more moisture and body than one with thin crust on the outside and fluffy bread on the inside. But either style will work.
Slice the bread into ovals about 1/2 inch thick by slicing at a slight angle using a bread knife.
Liberally coat the bread with extra virgin olive oil. I place the olive oil in a small dish and use a small basting brush to really get olive oil all over the bread. My favorite style is a silicon brush because it does not shed hairs and is easy to clean.
Place slices on a baking sheet
Prepare your roasted plums
Use golden plums or pluots for this recipe. The plums should be just slightly tend to the touch but still crisp. These plus are not eaten soft, but are sweet and ready to eat like apples.
Slice the plums. Layer them on a baking sheet brushed lightly with extra virgin olive oil
Bake the plums and bread for about 5-7 minutes and check them. Bread should be slightly golden and plums should be turning slightly gooey until slightly crispy on the edges. If plums are done, pull them, if not leave them in for the next 5-7 minutes. For the bread/toast, flip each slice and bake the other side also for 5-7 minutes until slightly golden.
Once plums and toast are finished baking, make your twisted bruchetta as follows.
Place 2-3 slices of roasted plums on each piece of toast.
Top with some grated Romano and 3-4 chunks of blue cheese
Place back in the oven for a few minutes to melt the cheese and then remove from the oven.
Drizzle each slice with dark chocolate balsamic vinegar.
Serve warm!
Epilogue:
After making this I realized there were many themes on this recipe that I could easily achieve with simple substitutions. Here are some suggestions:
Figs, Strawberries and Apples all work as great substitution for the Plums. They each need different levels of roasting so watch for this.
Figs and strawberries roast quicker.
Apples can take longer to roast.
Fresh and flavorful Extra Virgin Olive Oil makes amazing toast, but you can also add some great flavor by using a flavored olive oil. Citrus olive oil like lemon or blood orange will always work. But you can try some fun herb combinations if you want to get super creative. Some suggestions are:
basil olive oil with strawberries,
rosemary olive oil with figs, and
garlic olive oil with apples.
Chocolate balsamic works great with all of the fruit, but matching balsamic vinegar flavor to the fruit is a good idea, i.e. using
plum balsamic with the plums,
fig balsamic with figs,
dark strawberry balsamic with strawberries, and
apple cinnamon balsamic with the apples.
I especially recommend using a matching balsamic if you add the complexity of an herb flavored olive oil.
Blue cheese works with every substitution because it goes well with fruit, but not everyone loves blue cheese. A great substitution that always works is chevre goat cheese. It will melt quickly though so watch carefully when melting when you use this substitution
Bottom line; this is a crunchy, cheesy, sweet and savory treat- all in one bite.
This quick and easy recipe came from our daughter, Taryn. She is an amazing cook and into super healthy foods.
Read MoreThis recipe came from one of those nights when you need to clean out the fridge. You know, where you take whatever you find and turn it into a meal. My fridge was a little lean so I found potatoes, onions, and cabbage.
Read MoreIs it an appetizer or a dessert? It’s a bit sweet, but not too much, so we guess it is a perfect light bite for before or after a meal.
Read More
