1 lb butternut squash, cut into 1 inch pieces
1 large leek, green and white parts only, sliced
1 medium onion, chopped
4 tablespoons Bodacious Olive Olive Oil, divided
2 teaspoons Bodacious Olive Paella Seasoning
2 cloves garlic, minced
O
h yeah baby! This recipe couldn’t be more simple or flavorful. It also doesn’t hurt that rib-eye steak is an amazing cut of beef. Due to its intrinsic marbling it’s also a forgiving cut even when slightly over cooked.
Pomegranate Balsamic Grill Sauce
1/3 cup Bodacious Olive Pomegranate Balsamic Vinegar
1/4 cup Bodacious Olive Organic Garlic Olive Oil
1 Tbs. good quality Dijon style mustard
2 teaspoons kosher or sea salt
Instructions
Prepare the grill or broiler. In a medium bowl, whisk the mustard with the salt, and balsamic until blended thoroughly. Slowly drizzle in the olive oil whisking quickly and continuously. The marinade should become thick and emulsified. In a seal-able container or large zip lock bag, place up to four rib-eye steaks and thoroughly coat with the marinade. Refrigerate and marinate for 4-6 hours, turning the steaks at least once during the process.
Proceed with grilling or broiling the steaks. After cooking, allow the steaks to rest, loosely covered at room temperature for 10 minutes before serving.
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1 (7 to 8-inch) wheel brie cheese
1/4 cup dried cranberries
1/4 cup pomegranate seeds
1 chopped pear
1/4 cup Bodacious Olive Pomegranate Balsamic Vinegar
Directions
Preheat oven to 350F
Remove outer wrapping from brie wheel. Using a very sharp knife, remove the rind from the top of the wheel only, leaving the rind on the sides and bottom intact. Place brie in a shallow pie plate or casserole dish.
In a small sauce pan combine chopped pear, pomegranate seeds, dried cranberries and vinegar. Cook over medium heat for 5 minutes, stirring with a wooden spoon until pomegranate balsamic reduces and becomes thicker. Pour the mixture over brie and bake for 10 minutes. Serve with crackers or sliced toasted baguette
Black Currant Balsamic Vinegar is black for a limited time only! Try this delicious Black Currant Vinaigrette on top of a fresh bed of spring mix, feta or blue cheese, walnuts, and tangerines!
8 C. spring mix, rinsed patted dry
1/2 lb. feta or aged goat cheese, crumbled
1/3 C. walnuts or pan-toasted pine nuts
1 medium red onion, coarsely chopped
1 mandarin orange or tangerine, peeled and separated into sections
3 T. Bodacious Olive’s Black Currant Balsamic Vinegar
1 t. dried mustard
Pinch of salt and ground black pepper
1/2-3/4 C. Bodacious Olive’s Milanese Gremolata
Here is a great recipe to use with our Honey Ginger Vinegar and Basil Olive Oil!
Serves 4
1. 1 ½ pound ground turkey
2. 1 tablespoon minced shallot
3. 1 tablespoon minced ginger
4. 1 teaspoon minced garlic (1 clove)
5. 1 teaspoon kosher salt
6. 1 teaspoon Basil extra virgin olive oil
7. ¼ Honey Ginger Balsamic Vinegar
8. 8 bamboo skewers (Available in So Gourmet) (more…)
Have you ever read a recipe and knew exactly how delicious the dish was going to taste? You know, the kind of recipe you find online after the midnight hour that entices you to get out of bed and make dinner 18 hours early. For me, this was one of those recipes. It met all of my criteria…one pot savory goodness using two of my favorite fresh herbs, rosemary and sage. I almost added fresh thyme, my other favorite, but I didn’t want to send them all head long into a flavor battle. This gravy is so divine, it should be deemed medicinal. While it may not have been kind to my waist line — nothing I love ever is — it did wonders for my taste buds! And, the pork loin was so tender and juicy that cutting it with a fork almost seemed like overkill. I give thanks to Seasons & Suppers for this tasty inspiration that I made my own. The recipe could serve 6 to 8, unless of course, you’re married to Bubba….I hope you try it and I hope you love it! (more…)