Recipe: Raw Honey Roasted Figs

I've never cooked figs before, but I sure do love warm fruit over ice cream...and since my fig tree is bursting with fruit, I figured I'd give it a whirl!  This is a very simple recipe, but served in vintage cocktail glasses makes an impressive dessert.  The best part is that the roasting process creates a sauce perfect for drizzling and serving.  I didn't make the ice cream from scratch...just bought a nice quality "homemade" vanilla at the store, adding to the simplicity of the preparation.

• 12-16 fresh figs, halved
• 3 tbsp raw honey, such as Bee Raw Maine Blueberry Honey
• 1/4 teaspoon Nielsen-Massey Madagascar Bourbon Vanilla
• Juice of 1/2 small lemon
• 2-3 Sprigs of fresh rosemary

1. Preheat oven to 375
2. Arrange sliced figs (flesh side up) in a baking dish, just large enough so that there isn't much room between them.
3. Drizzle with the honey.
4. Combine lemon juice and vanilla in a small bowl.  Drizzle over the figs.
5. Top with the sprigs of rosemary, bake for 15 minutes until the juices start to run.
6. Remove from the oven, and let stand for 5 minutes.  Serve over scoops of vanilla ice cream.

Recipe: Stacked Watermelon Pesto Bites

Cool, sweet watermelon pairs beautifully with salty cheese and pesto in the super simple recipe that celebrates summer.  Layer watermelon, cheese and pesto in tall stacks for a salad presentation or make individual "bites" for grazing.  If you're making the individual bites and want to forego the fork, we found that leaving the rind on makes them easier to handle!  We used asiago cheese, but you could try pairing any of our Elki spreads with various types of melon and cheese for endless culinary combinations.

Stacked Watermelon Pesto Bites

• 1 small seedless watermelon, chilled
• 1 small block of asiago cheese
• 1 jar of Elki Artichoke Lemon Pesto
• Basil leaves for garnish

1. Start with a chilled seedless watermelon. (We found that serving the watermelon chilled and the pesto at room temp, was a nice balance)
2. Slice watermelon into cubes (for stacking) or wedges (for bites).
3. Layer with thin slices of asiago cheese.
4. Top with the pesto.
5. Garnish with a basil leaf or continue layering to your desired height for a salad stack.

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Recipe: Grilled Summer Caesar Salad

The mix of temperature throughout the salad and the crispiness of the lettuce with the combination of the charred pieces makes grilled salads one of my favorite summer dishes.  Last night, right before the sun set and the rain came in, I made a very simple grilled salad. It was the perfect side dish to the salmon I grilled.  You can make the salad with different ingredients and pair it with any meat or fish.  Make sure to try this dressing - its a garlic lovers dream!

Grilled Salad with Garlic Parmesan Dressing

Garlic Parmesan Dressing

• ¼ cup + 2 tablespoons Olive Oil
• 4 cloves of garlic
• ¼ cup mayonnaise
• 1 to 2 teaspoons of Bourbon Barrel Worcestershire Sauce
• ½ cup of grated parmesan cheese
• ¼ cup lemon juice or 1 large lemon

In a food processor or blender, start the blades and then add the cloves of garlic one at a time. After chopped, slowing add the olive oil.  Let blend for 30 to 40 seconds. The olive oil will look white. Using a mesh strainer, strain the olive oil mixture, capturing most of the garlic  (leave any garlic that is stuck to the sides of the food processor). Put garlic infused olive oil to the side. Add mayo, worcestershire sauce, parmesan cheese and lemon juice to the food processor and blend. After combined, slowly add the garlic infused olive oil to the rest of the mixture.  Keep in an airtight container for up to two weeks.

Grilled Salad

• Romaine Hearts sliced in half
• Tomatoes
• Shallots
• Salt & pepper to taste

Preheat grill on medium.

Pour a bit of olive oil in your hands, rub over all your salad ingredients, and sprinkle with salt and pepper.  Place each item on the grill and close lid.  Watch the lettuce closely, they take about 2-3 minutes on each side. Tomatoes and onions should take 5 minutes on each side.  

Plate all of the ingredients, dress, sprinkle a little parmesan cheese and enjoy!

Recipe: The Perfect Salad & Simple Vinaigrette

May is National Salad Month and we are kicking it off with Keeley's go-to salad and vinaigrette recipe. While visiting Hot Springs, Keeley threw this salad together for us on a whim one evening.

The quality olive oil, vinegar, mustard and honey make this unassuming salad a real show stopper. It's that good. Use Keeley's vinaigrette proportions as a guide and adjust to your own taste preference.

The Perfect Salad & Simple Vinaigrette

SALAD INGREDIENTS:
• 1 bag Mixed Greens
• 1 cup cherry tomatoes, halved
• 1/2 cup gorgonzola crumbles
• 1/2 cup toasted pecans, chopped
• Black pepper & Fleur de Sel to taste

DRESSING INGREDIENTS:
• 1 tsp Edmond Fallot Dijon Mustard
• 1 tsp Richard's Pure Raw Honey
• 6 tbsp Badia a Coltibuono Extra Virgin Olive Oil
• 2 tbsp Cavalli Balsamic Condiment of Reggio Emilia

1.  Add greens, tomatoes, cheese, and pecans to a large salad bowl and set aside.
2. Add 1 tsp of dijon mustard to an empty jar.
3. Add 1 tsp of honey to the jar, and mix well with a spoon.
4. Add 6 tbsp of olive oil to the honey & mustard mixture
5. Add 2 tbsp of balsamic vinegar to the jar
6. Put a lid on the jar and SHAKE!
7. Pour dressing over salad ingredients and toss to coat
8. Add freshly ground pepper & fleur de sel to taste before serving

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Celebrating Cinco De Mayo: Simple Pork Tacos with Salsa Fresca

Cinco de Mayo is just a few days away and what better way to celebrate than with a simple pork taco recipe.  No slow roasted pork to braise and shred.  I already had pork chops in my freezer and the veggies in my fridge, to make this simple recipe with Mexican flare.  What a great excuse to try out the La Fundidora Salsas that have been staring me down every time I open the pantry! The Salsa Fresca has a cool yet vibrant flavor that pairs well with chicken, pork and fish.  These were a huge hit at my home and a great way to turn those pork chops into something unexpected.

Simple Pork Tacos with Salsa Fresca

• 4 boneless porkchops
• 1 medium onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 2 tablespoon olive oil
• taco seasoning
• corn or flour tortillas
• 1 avocado, sliced
• La Fundidora Fresca Salsa
• cilantro leaves
• salt & pepper

1. Preheat a grill pan & non-stick skillet over medium-high heat. Rub the pork chops with 1 tbsp of olive oil and the taco seasoning.
2. Add the onions & bell pepper to the non-stock skillet with 1 tbsp of olive oil. Cook over medium heat for 8-10 minutes, stirring until desired tenderness.
3. Add the chops to the grill pan. Cook through, about 4 minutes on each side. Once cooked, slice the chops thinly.
4. Layer the pork and sauteed veggies in each tortilla. Top with a slice of avocado, a spoonful of salsa, and a few cilantro leaves.

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