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Strawberry Balsamic Shortcake with Basil Olive Oil Biscuits

3/31/2019

Instructions:

Preheat the oven to 400 degrees Fahrenheit.
Toss the strawberries and balsamic vinegar in a baking dish. Roast for 20-30 minutes, stirring every 5 minutes, until strawberries are soft but not falling apart. Taste the berries and add sugar if you would like them to be sweeter.
Meanwhile, prepare the biscuits. Combine the flour, sugar, baking powder, and salt in a mixing bowl. Stir to mix. Add the milk and olive oil to a small bowl and use a fork to gently whisk and combine slightly. Pour the wet ingredients into the dry and mix, using a spatula, until just combined.
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
Drop heaping tablespoons of the dough onto the prepared baking sheet. You should have 6 biscuits. Brush the tops of the biscuits with cream and sprinkle with demerara sugar, if using. Bake for 12-16 minutes, until biscuits are golden brown. Let cool slightly before serving.
To serve, cut the biscuits in half like a bun. Place the bottom half on a plate, and spoon about 1/4 cup of strawberries and their juices over the biscuit. Top with whipped cream or ice cream, if using, then finish with the top half of the biscuit.

Roasting strawberries in balsamic vinegar brings out their natural juices and intensifies their flavor. An olive oil biscuit soaks up the sweet/tart syrup while keeping a crispy exterior. Rich, sweet whipped cream or ice cream balances out the tartness of the berries. This is a gourmet strawberry shortcake, with Basil Olive Oil taking the foodie factor up an extra notch.

By using olive oil instead of butter and balsamic vinegar instead of sugar, we make a lower-calorie, lower-fat, lower-sugar dessert that's high in flavor and wow-factor! You can even add a scoop (or two) of ice cream or whipped cream and not feel guilty.

Ingredients:

For the biscuits:

1 cup all-purpose flour
2 teaspoons sugar
1½ teaspoons baking powder
½ teaspoon salt
½ cup whole milk
¼ cup Basil Olive Oil
1 ½ tablespoons cream or half and half
1 tablespoon demerara sugar (optional)

For the strawberries:

3 cups quartered strawberries
2.5 tablespoons Strawberry Balsamic Vinegar
1 tablespoon sugar (optional, depending on how sweet your berries are and your personal preference)

Serves 6.
Biscuit recipe adapted from One Sweet Appetite.

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Strawberry Basil Chicken

3/31/2019

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Directions:

Begin by heating a large skillet to medium heat. Add 2 tbsp BasilOlive Oil and garlic, cook for 2 minutes or until fragrant.
Prepare chicken breasts: you may need to pound the breast to make them a bit thinner, about 1 inch. Salt and pepper each side, add to pan. Cook for 3-5 minutes per side (until golden brown, but cooked through). Set aside.
Meanwhile, prepare the topping. Toss together strawberries, basil, Strawberry Balsamic and 1 tbsp Basil Olive Oil. top each chicken breast with strawberry mixture, and salt and pepper to taste. add additional Strawberry Balsamic if needed. Serve immediately.

Ingredients:

3-4 large chicken breasts
3 tbsp Basil Olive Oil
1/2 tsp sea salt
1/2 tsp pepper
2 cups chopped fresh strawberries
1 cup chopped fresh basil
3 tbsp Strawberry Balsamic

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Basil and Strawberry Bruschetta

3/27/2019

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Ingredients:

1 baguette, cut into 1" slices
1/4 c. plus 2 tsp. extra-virgin Basil Olive Oil, divided
2 c. ricotta
2 tsp. kosher salt
1 tsp. Freshly ground black pepper
2 c. strawberries, chopped
2 tbsp. fresh basil, thinly sliced
Strawberry Balsamic, for serving

Directions:

Preheat oven to 400°.
Place baguette slices on a medium sheet tray and drizzle or brush with basil olive oil. Bake until bread is toasted, about 10 minutes.
In a medium bowl, mix ricotta with salt, pepper, and 2 teaspoons basil olive oil. Spread each toast generously with ricotta mixture then top with strawberries.
Garnish with basil and drizzle with Strawberry balsamic. Serve.

Recipe adapted from delish.com

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Rustic Pizza with Goat Cheese, Arugula, and Fig Balsamic

3/6/2019

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Ingredients:

Raw Pizza Dough (we got ours from local grocer)
2 medium yellow onions
4-8 oz of baby portobello or variety mushrooms
2 Tbs Butter EVOO
1/2 cup mozzarella cheese, shredded
1/2 cup goat cheese, crumbled
4 ounces finely sliced prosciutto
1 Tbs Gremolata EVOO
Cyprus Flake Sea Salt
Arugula, to top
Fig Balsamic, to top

Directions:
Heat oven to 450F.
Preheat pizza stone, if you have one.

Slice the onions and mushrooms and sauté using the Butter EVOO, until onions are translucent and lightly caramelized.

It is easiest if you have bought pizza dough already rolled, otherwise roll out the pizza dough using a rolling pin and some flour or semolina. Place the pizza dough onto the preheated pizza stone or use a baking sheet lined with parchment paper to spread out the dough.

Using a pastry brush, coat the top of the pizza dough with the Gremolata EVOO and lightly spread the sea salt and pepper over the dough.

Spread the caramelized onion and mushroom mixture on top of the dough.

Add the crumbled goat cheese, mozzarella cheese, and prosciutto evenly on top.

Bake in the oven for 10-15 minutes or until the sides of the crust have browned and the cheese is bubbly.

Remove from the oven and sprinkle the Arugula over the top of the pizza.

Drizzle the Fig Balsamic over the top of the Arugula.

Serve immediately and enjoy!!!

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Strawberry Balsamic Shortcake with Basil Olive Oil Biscuits

Strawberry Basil Chicken

Basil and Strawberry Bruschetta

Rustic Pizza with Goat Cheese, Arugula, and Fig Balsamic

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