Note: Recipes are still being compiled. Check back for more later!
4 8-10 oz. blade steaks, cut horizontally without the connective tissue
Saltwest Naturals Applewood Smoked Sea Salt and freshly ground black pepper, to taste
2 Tbsp. Butter Olive Oil
5 Tbsp. cognac or brandy
1/4 c. heavy cream
1 1/2 Tbsp. SMAK DAB Honey Horseradish Mustard
1 Tbsp. minced flat leaf parsley
Season steaks with salt and pepper. Heat Butter Olive Oil in a 12" cast-iron skillet over medium-high heat. Add steaks and cook, turning once, until browned and cooked to desired temperature, about 6 minutes for medium rare. Remove pan from heat. Transfer steaks to 4 warm plates and pour off and discard all but 1 tbsp. fat.
Add 4½ Tbsp. brandy to pan and stir, scraping browned bits from the bottom with a wooden spoon. Return pan to medium-high heat and cook for 20 seconds. Add cream and mustard, season with salt and pepper, and cook, stirring vigorously, until sauce just comes together. Stir in remaining brandy and pour sauce over steaks. Serve steaks garnished with parsley and black pepper.
1 egg yolk
1 1/2 Tbsp. SMAK DAB White Wine Herb Mustard
3/4 c. House Blend Olive Oil
3 Tbsp. Sicilian Lemon White Balsamic
kosher salt and freshly ground black pepper, to taste
1 large celery root (or 2 medium, about 1 1/2 lbs.), peeled
2 Tbsp. minced flat leaf parsley
Arrange a damp tea towel in a circle on a work surface. Set a bowl over tea towel (to help prevent the bowl from slipping). Add egg yolk and mustard; whisk to combine. While whisking, pour in 1 tsp. House Blend Olive Oil a few drops at a time to create a thick mixture. Continue whisking, adding oil in a thin stream 1 tsp. at a time, until sauce is thick and creamy. Whisk in 2 tbsp. Lemon White Balsamic; season with salt and pepper; cover rémoulade with plastic wrap and chill.
Using a mandoline or a large knife, cut celery root into 1⁄8"-thick slices. Stack 2–3 celery root slices and cut lengthwise into 1⁄8" matchsticks. Repeat. Transfer julienned celery root and remaining Lemon White Balsamic to a large bowl; toss to combine. Add reserved rémoulade, season with salt and pepper, and toss. Cover salad; chill until celery root wilts slightly, about 30 minutes. To serve, divide salad between plates and garnish with parsley.
1/4 c. Garlic Olive Oil
1/4 tsp. Red Cayenne Olive Oil
1 fennel bulb, roughly chopped
2 onions, roughly chopped
2 plum tomatoes, quartered
1 bay leaf
1 1/2 c. dry white wine
4 c. vegetable stock (or fish stock)
2 lb. skinless firm white fish, such as halibut or basa, pin bones removed
10 oz. medium shrimp, peeled and deveined, tails removed
1/2 tsp. saffron threads
Saltwest Smashed Peppercorn Sea Salt
2 Tbsp. minced parsley
- toasted baguette, for serving
For the Aioli:
2 tsp. Sicilian Lemon White Balsamic
1 egg yolk, at room temperature
kosher salt, to taste
1/2 c. Lemon Olive Oil
1/2 c. Garlic Olive Oil
Make the aïoli: Whisk Lemon White Balsamic, egg yolk, and salt in a heatproof bowl set over a saucepan of simmering water until thick, 2–3 minutes; transfer to a blender. With the motor running, drizzle in Garlic Olive Oil and Lemon Olive Oil until sauce is emulsified. Transfer aïoli to a bowl; set aside.
Make the soup: Heat Garlic and Red Cayenne Olive Oil in a 6-qt. saucepan over medium heat. Add fennel, onions, tomatoes, and bay leaf; cook until soft, about 15 minutes. Add wine; simmer until reduced by half, 4–5 minutes. Add stock and 2 cups water; boil. Reduce heat to medium; cook until broth is slightly reduced, 12–15 minutes. Add fish, shrimp, saffron, salt, and pepper; cook until fish is firm and shrimp are pink, 2–3 minutes. Using a slotted spoon, divide fish and shrimp between 6 bowls.
Whisk 1⁄2 cup broth into aïoli; return to pan. Cook until slightly thick, 4–5 minutes; ladle over fish. Garnish with parsley; serve with toasted baguette.
6 Tbsp. flour
6 Tbsp. milk
3 Tbsp. heavy cream
- Butter Olive Oil, as needed
For the Sauce:
1 c. unsalted butter, softened
10 Tbsp. sugar
7 Tbsp. Cara Cara Orange-Vanilla White Balsamic
1 Tbsp. Black Cherry Balsamic
Make the crêpe batter: Whisk together flour and eggs in a medium bowl. Add milk and cream, and whisk until smooth. Pour through a fine strainer into a bowl, cover, and refrigerate for 2 hours or overnight.
Prepare the sauce: In a medium bowl, beat butter and 1⁄2 cup sugar on high speed of a hand mixer until light and fluffy, about 2 minutes. Mix together Cara Cara Orange Vanilla Balsamic, Black Cherry Balsamic and brandy, beating constantly until very light and fluffy, about 2 minutes more.
Make the crêpes: Heat a seasoned crêpe pan or small nonstick skillet over medium-high heat until hot. Grease pan with a little Butter Olive Oil, then pour in 1⁄4 cup batter. Working quickly, swirl batter to just coat pan, and cook until edges brown, about 1 minute. Turn with a spatula and brown other side for about 30 seconds. Transfer to a plate and repeat with remaining batter, greasing pan only as needed.
To serve: Melt orange butter sauce in a 12″ skillet over medium heat until bubbling. Dip both sides of one crêpe in sauce, then, with best side facing down, fold in half, then in half again. Repeat process with remaining crêpes, arranging and overlapping them around the perimeter of the pan. Remove pan from heat. Serve immediately.
12 cherry tomatoes
4 oz. cream cheese, softened
1/4 c. Prairie Ranch (below) or light ranch dressing
1 Tbsp. Dill Olive Oil
- 1/4 tsp. Saltwest Lemon Dill Sea Salt, plus extra for sprinkling
Prairie "Ranch" Dressing:
1/4 c. mayonnaise
2 Tbsp. Organic Balsamic Vinegar
2 tsp. Metropolitan Chef Garlic Lovers Passion
2/3 c. Tuscan Herb Olive Oil
2 tsp. Lemon Olive Oil
4 Tbsp. coconut milk
Wash, peel, and slice cucumber into half slices. Remove a little of the insides of the cucumber with a round half teaspoon measuring spoon.
Combine softened cream cheese, mayo, and ranch. Mix well, until smooth. Add Dill Olive Oil and sea salt, and mix until combined. Place mixture into a piping bag with a star attachment and pipe out about a 3/4 tablespoon into each prepared cucumber. If mixture has a hard time sticking to the cucumber, pat the cucumber dry before piping.
Cut cherry tomatoes in half and insert into each cucumber topping. Sprinkle with Lemon Dill Sea Salt and serve. These appetizers can be prepared several hours before serving. Make sure to refrigerate until ready to serve.
Instructions for Prairie "Ranch" Dressing:
Mix all ingredients together until smooth.
4 hard-boiled eggs, peeled
2 Tbsp. mayonnaise
1 1/2 Tbsp. SMAK DAB White Wine Herb Mustard (or Dijon Mustard)
1 tsp. Sundried Tomato Basil Sea Salt
1/2 Tbsp. Lemon White Balsamic
Put everything in food processor and blend. Pipe onto crackers. We used Triscuit Thin Crisps. Sprinkle with Sundried Tomato Basil Sea Salt.
Another variation is to try SMAK DAB Curry Dijon Mustard instead of the White Wine Herb. Then used Smashed Peppercorn Sea Salt instead of Sundried Tomato Basil.
2 c. short grain rice
3 tins coconut milk
pinch of sea salt
2 c. whole milk (or to desired consistency)
sugar to sweeten, if desired
Put rice and coconut milk in pot and bring to boil on med/high heat stirring constantly. This takes about 45 minutes. Add vanilla, pinch of sea salt, and enough whole milk to desired consistency and thoroughly mixed. Sweeten with white sugar or organic coconut sugar. Drizzle with your favourite balsamic vinegar!
A short grain rice, like arborio, creates a wonderful consistency as it soaks up the rich liquids beautifully. But we've also had success with Rooster brand long-grain jasmine rice. Rooster brand coconut milk is also the one we tried as it is not as watery as some other brands.
The beauty of this rich coconut rice pudding isn't just the creaminess of the pudding; it's in the unexpected, decadent drizzle of sweet-yet-tart balsamic. We tried it with Maple Balsamic, with Maple Roasted Pumpkin Seeds and it was a hit! Try it topped with nuts, raisins, toasted coconut, or even a dollop of ice-cream. Can be served hot or cold.
1/2 c. light Miracle Whip
1/4 c. orange juice concentrate
3 Tbsp. Cranberry-Pear White Balsamic
1 Tbsp. Lime Olive Oil
1 tsp. ground mustard
1 tsp. salt
- 1/2 tsp. Applewood Smoked Pepper
For the Coleslaw:
1 pkg. coleslaw mix
1 orange bell pepper, cut into thin slices
1 Ambrosia or Pink Lady Apple, diced
Stony Brook Wholehearted Foods Roasted Pumpkin Seeds
Mix dressing ingredients together. Let sit for 1 hour. Pour over coleslaw mix and top with apple and Pumpkin Seeds.
Note: For more variations, try with added broccoli or celery. Or substitute a kale salad mix if you like. Try topping with raisins or craisins instead of apples! Yum!
Submitted by Ruth Penner
2 med. (12oz.) heirloom tomatoes, cut into 1/8 inch thick slices
2 Tbsp. thinly sliced basil leaves
Extra Virgin Olive Oil for drizzling
- 1 (9 inch) refrigerated pie crust or toasted flat bread
For the Pesto:
2 c. fresh basil leaves
1/4 c. toasted pine nuts
1/2 tsp kosher salt, plus more to taste
1/4 tsp. freshly ground black pepper, plus more to taste
1/2 to 2/3 Tuscan Herb Olive Oil or Frantoio Extra Virgin Olive Oil (your choice for flavour)
1/2 c. grated Parmesan cheese
For the Crust:
Place an oven rack in the center of the oven. Preheat the oven to 425 degrees F. Place pie crust on an ungreased baking sheet and bake for 7 minutes, until lightly golden. Cool for 20 minutes.
Note: If you use flatbread and brush it with olive oil the cook time is about 4 minutes.
For the Pesto:
In a blender or food processor, pulse the basil, pine nuts, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper until finely chopped. With the machine running, slowly add the olive oil until the mixture forms a smooth and thick consistency. Add the Parmesan cheese and pulse until combined. Season with salt and pepper, to taste. Using a spatula, spread the pesto over the cooled crust. Arrange the tomato slices on top of the pesto and garnish with the sliced basil. Drizzle with olive oil and sprinkle with salt. Cut the tart into wedges and serve.
Note: To toast pine nuts, place on a baking sheet in a single layer and bake for 8 to 10 minutes in a preheated 350F oven until lightly browned.
1 lb. sliced bacon
1 lb. chicken livers
2 Tbsp. Garlic Olive Oil
1 tsp. Red Cayenne Chili Olive Oil
2 Tbsp. Worcestershire sauce
1 c. milk
salt and pepper
2 Tbsp. Maple Balsamic Vinegar
Cut chicken livers in half if too large. Place chicken livers in bowl and add milk, garlic and cayenne olive oil and Worcestershire sauce. Cover and place in cooler for 2 hours.
Preheat oven to 350F. Place bacon on pan and in oven for 7-10 minutes, you are not cooking the bacon all the way. Do not turn off the oven.
Drain chicken livers and place in a bowl and put aside. Take bacon and place on paper towels and dry the bacon off. Cut the bacon in half. Take the chicken liver and wrap with a ½ bacon strip and place a toothpick in the middle to hold. Continue till all chicken livers are done. Place chicken livers and bacon into oven at 350F until bacon is done, should be crisp.
Before serving, drizzle Maple Balsamic Vinegar over bacon wrapped chicken livers.