This roasted red pepper feta dip is quick and easy to whip up especially when you are short on time. Great for any party or gathering. The Harissa Olive Oil gives this dip a nice kick. Enjoy with crackers, bread or fresh cut veggies.
Smoky, tangy, and sweet, this balsamic barbecue sauce can literally be put on anything. It’s great on chicken, steak, ribs, meatballs, tofu, you name it. It’s that good! We sauteed the onions in the olive wood smoked extra virgin olive oil and added a smoked sea salt to give this sauce a smoky flavor. Our traditional balsamic compliments the sweetness of the brown sugar and molasses by giving it the right amount of tang. You can use any dark flavored balsamic for another depth of flavor. Make this sauce more or less spicy. You really can’t go wrong.
1/2 teaspoon cayenne pepper (or more for a spicier sauce)
2 teaspoons smoked sea salt or (2 teaspoons smoked paprika + 2 teaspoons sea salt)
fresh ground pepper to taste
In a small sauce pan, simmer onion in olive oil until softened, about 5 minutes. Add tomato sauce, brown sugar, molasses, balsamic vinegar, soy sauce, mustard, garlic powder, cayenne pepper, salt, pepper and stir to combine. Bring to a boil, then reduce heat to low and simmer until slightly thickened, stirring frequently, for about 30 minutes. Allow it to cool down for a few minutes. Transfer sauce into a blender and blend until smooth. It can be used immediately or pour it in a glass jar and refrigerate for later use. Sauce is good for a month.
A great spring pasta dish. The pesto is made with arugula and walnuts instead of the traditional pesto made from basil and pine nuts. A robust intensity single varietal olive oil is highly recommended when making any kind of pesto.
Homemade cranberry sauce beats out canned cranberry sauce every time. Once I started to make my own, I’ve never went back. Most cranberry sauce recipes require one cup of sugar, but we cut the sugar in half because of the natural sweetness of the tangerine balsamic and tangerine juice. This recipe is quick and simple.
Add the tangerine balsamic, tangerine juice, and sugar to a medium sauce pan. Bring it to a boil and stir until sugar disolves. Add the cranberries. Stir and reduce heat, allowing the cranberries to simmer for about 10 minutes or until the cranberries have burst. You will hear the cranberries pop. Once the cranberries are done, stir in the tangerine zest. Remove the sauce pan from the heat and allow the sauce to cool. Then transfer in a container to be chilled in the refrigerator. The cranberry sauce will thicken in the refrigerator.