Add Frozen or Fresh Fruit
Add Peach Balsamic and Juice
Stir and pour into a glass with ice
Makes one cocktail
Wash blueberries and cherry tomatoes and drain well in a colander. Half cherry tomatoes and toss in a serving bowl with the blueberries, set aside. Slice mozarella into 1/4" cubes and toss with cherry tomatoes and blueberries. Tear fresh basil over top. Drizzle Basil EVOO and 25 Star Balsamic over salad. Season with Cyprus Flake Sea Salt and freshly ground black pepper and serve immediately.
Preheat the oven to 375° F.
The trick to these potatoes is to parboil them first, adding moisture to the inside and reducing the cooking time to finish them off, and then dousing them with lemon juice as soon as they come out of the oven.
Line a baking sheet with parchment paper.
Recipe adapted from delish.com