Ingredients: Half a watermelon 5 oz container of crumbled feta cheese A few mint leaves 1/4 cup Arbequina Extra Virgin Olive Oil 1/4 cup Watermelon White Balsamic Vinegar Instructions: Take watermelon half and cut into bite size chunks. Toss into a bowl with package of crumbled feta cheese. Combine 1/4 cup Arbequina EVOO with 1/4 […]
Watermelon, Mint and Feta Salad (Cooking Class on June 23rd & 30th 2018) Read More »
Add a splash of flavor to your drinks and turn them into a summer spritzer! Add 1 tbsp Honey Ginger balsamic to a glass of Chardonnay, or as much as needed until your drink tastes delicious!
Summer Spritzers (Cooking Class on June 23rd & June 30th 2018) Read More »
SHRIMP Combine the following and let marinate for 15-30 minutes: 1¼ pound of Gulf Shrimp peeled and deveined 1 Tbsp. Lemon Olive oil 1 Tbsp. Garlic Olive Oil 1 Tsp. Lemon Zest Juice of ½ of a lemon 2 garlic cloves minced ⅛ Tsp. Red Pepper Flakes ⅛ Tsp. Salt If grilling: Begin soaking your skewers in
Summer Shrimp (Cooking Class on June 23rd & June 30th 2018) Read More »
Ingredients (1) 8oz package cream cheese, softened (1) 7oz container of marshmallow fluff Graham crackers Fresh fruit (strawberries and blueberries) Vanilla white balsamic vinegar Instructions Mix softened package of cream cheese with container of marshmallow fluff in a bowl together until thoroughly blended. Scoop a spoonful of the mixture into a dessert or souffle
Marshmallow Cream Cheese Fruit Cup (Cooking Class on June 23rd & June 30th 2018) Read More »
Ingredients 6 large hard-boiled eggs 1 Tbsp white truffle oil 1 Tbsp sour cream 1 Tbsp mayonnaise 1/2 tsp ground black pepper a handful of coarse sea salt 1 tsp chopped parsley/chives 1/4 tsp lemon zest Instructions Cut eggs from north to south. Remove yolks, put in small food chopper. Blend with truffle oil, mayonnaise
White Truffle Deviled Eggs (Cooking Class on June 23rd & June 30th 2018) Read More »
Ingredients 2 cups fresh strawberries, hulled and sliced 1 tbs Traditional 18-Year Aged balsamic vinegar 1/4 cup Wildflower honey (or maple syrup for vegan version) 2 tbs filtered water Sparkling water or club soda for serving Instructions Combine the vinegar, honey and water in a shallow, over-proof dish. Toss in strawberries. Cook at 400 degrees
Refreshing Roasted Strawberry Wine Spritzer (Cooking Class on May 19th & 26th 2018) Read More »
Ingredients 1 bag of fresh brussel sprouts 1 lb bacon 1 cup mayonnaise 1 tbs Sicilian Lemon balsamic vinegar Instructions (Brussel Sprouts) Cook bacon fully. Do not overcook the strips that they become too crispy and cannot wrap around the brussel sprouts. Wrap sprouts with a slice of bacon. Bake in oven at 400 degrees
Bacon Wrapped Brussel Sprouts with Dip (Cooking Class on May 19th & 26th 2018) Read More »
Ingredients 2-3 cups of green beans 1/4 cup thinly sliced almonds 2 tbs Toasted Sesame Oil Pinch of pink salt and pepper to taste Instructions Combine ingredients with green beans and sauteé in Sesame Oil with almond slices, pink salt and pepper. (Green beans can be steamed prior but in small batches, sautéing only is sufficient) Cook
Sesame Green Beans (Cooking Class on May 19th & 26th 2018) Read More »
Vegan Lemon Tarts Ingredients The Base 2 cups raw almonds 2 cups pitted dates 1 cup shredded coconut The Lemon Filling 1 cup freshly squeezed lemon juice 1 ½ cups full fat coconut cream ¼ cup Agave sweetener 1 tbs lemon zest 1 heaping tsp. gelatin The Topping 2-3 single blueberries 7 ml pipette of
Vegan Lemon Tarts (Cooking Class on May 19th & 26th 2018) Read More »
[vc_row][vc_column width=”1/3″][vc_gallery interval=”3″ images=”609″][/vc_column][vc_column width=”2/3″ el_class=”2 TBSP Traditional 18 Year Aged 2 TBSP Honey 1 Cup Sliced Strawberries ¼ Cup fresh chopped basil ⅓ Cup toasted Pecans, roughly chopped Whisk honey and balsamic in bowl until smooth. Mix in strawberries, basil, and toasted Pecans. Set aside. Warm Brie in a 375* oven for about 15
Chocolate Espresso Balsamic Fudge (Cooking Class on 07/22/2017) Read More »