1- Trim outer leaves and stems from brussels sprouts, and
discard. Bring a medium pot of water to a boil, and add a few
dashes of salt.
2- Prepare an ice-water bath. Add Brussels sprouts to boiling water
3- Remove from heat, drain, and plunge into ice-water bath to cool. Drain well, and cut in half.
4- Heat 1/2 Tbsp. butter and 1/2 Tbsp. Ascolano EVOO in a large heavy skillet over medium-high heat. Add Brussels sprouts, and cook, tossing occasionally, until they are brown and crisp on the edges, about 3 minutes.
5- Season to taste with salt and pepper, and transfer to a large bowl. Cover with aluminum foil to keep warm.
6- Add remaining 1/2Tbsp. each butter and Ascolano EVOO
to the same pan over medium-low heat. Add onions, and cook,
tossing occasionally, until wilted and transparent (3 to 4 minutes.)
7- Add Fig Balsamic Vinegar, and stir to loosen
any brown bits on bottom of pan. Cook until balsamic vinegar is
reduced and the onions are glazed, about 30 seconds.
8- Add onions to brussels sprouts, and toss well. Serve
1. Pat scallops dry and season with salt and pepper, set aside. Wish together apple cider, fig balsamic, and honey. Set aside.
2. In a large sauté pan, sauté mushrooms and crumbled bacon in bacon drippings and 1 T Mushroom & Sage EVOO over medium heat for 2 minutes. Turn off heat but leave pan on stove.
3. Heat a cast iron skillet on stovetop. Add 1 T Mushroom & Sage EVOO. Add scallops and sear for 2 minutes per side, turning only once. Remove scallops from skillet and set aside.
4. Add cider mixture to cast iron skillet and scrape bottom to deglaze. Bring to a boil. Reduce heat and allow sauce to thicken. Return scallops to skillet to warm in sauce for 2 minutes.
5. While reheating scallops, turn heat back on under sauté pan with bacon and mushrooms. Add spinach to pan and toss gently to coat in oil. Cover for 1-2 minutes to wilt spinach. Remove from heat.
6. Divide spinach onto plates and place 3 scallops on each. Drizzle with cider and fig sauce. Serve immediately.
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.