Welcome to a blog filled with tons of cooking featuring enfuso products, written by owner Anne Yee. Most of the reciepes were created, cooked and photographed by me but a few recipes were shared by customers. Disclaimer … SORRY for the photos on some of my earlier efforts. I have much to learn about food photography but I am getting better!
BY CATEGORY: Category links are listed below for you to click on.
BY PRODUCT:
The easiest way is to go to the page for the product. In the product description will be a link to a list of recipes from the blog. This is in development, soon we will have this feature for all products.
Products used in a recipe are listed in parenthesis of the recipe title, so if you are scrolling through the recipes and one catches our eye, you will know what it used by reading the title.
Farro 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.
Read MoreThis recipe is inspired by fresh sweet summer corn and the high nutrition content of beans.
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 MoreA sweet and savory side with bright colors that will look gorgous on a plate with fresh greens. Add some smokey bacon or crispy ham for a complete cold seasonal meal.
Read MoreI thought it was good. Oven roasted zucchini and garden tomatos in basil-garlic olive oil with avocados, chèvre cheese, and cumin seed...
But then balsamic came along!
Looking for something different to do with summer sweet corn?
Try slow sauté with caramelized onions using enfuso chili cilantro olive oil. Add fresh chopped cilantro toward the end of cooking and serve with a dollop of sour cream.
Perfect side with anything off the grill.
Persimmons and Pomegranates!
The farmers market is full of these wonderful fall fruits; use them to make salad bursting with color.
This recipe came from an enfuso fan. I never get tired of “fig on fig” recipes.
Read MoreMost people associate balsamic vinegar with dipping oil or salad. Did you know it could also be used for dessert? Here is a frosting we created with our Elderberry and Raspberry Pear Balsamic Vinegar Flavors. The glaze tastes great on top of a variety of simple sweet cakes. We also love the bright colors of the frosting,
Read MoreQuick lunch! A high fiber whole grain tortilla with hummus, avocado, chopped and massaged kale, feta, and chopped walnuts. Drizzled with your favorite balsamic vinegar. (We chose elderberry)
Plenty of fiber, protein, fat, and acid for a nice balance of flavor and health.
Read MoreSounds pretty fancy, but it’s really just a drizzle of fruity white balsamic into champagne with matching fruit for garnish. We only use white balsamic because of their fruity nature and the resulting colors are appealing. It is very pretty and extremely delicious. Also, it’s fun to make a cocktail bar and let your friends choose their own recipe.
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