Like the origins of many foods, it is difficult to determine where “sausage” originally came from. Food historians believe it was being made in the Middle East during the Bronze Age (approximately 3300 BC to 1200 BC). Most cultures have their own forms and recipes. German Bratwurst, Spanish Chorizo, Polish Kielbasa, French Andouille are just a few. Add, options such as cooked, smoked, fresh and cured, you get hundreds of varieties from many cultures.In our home, Matthew my Polish-Lebanese husband is the sausage maker. His parents used to make both Polish and Italian sausage and he enjoys carrying on the...
Ingredients 2 medium zucchini 2 tablespoons of Lemon White Balsamic 2 tablespoons Truffle Oil 2 teaspoons minced fresh parsley Flake sea salt and freshly ground black pepper Parmesan cheese, for shaving Preparation Using a Mandolin, shave the zucchini into very thin, oval slices. Discard the first slice that is very dark green skin. Arrange the slices on a platter, overlapping the slices. Either mix together or top individually with the Truffle Oil, Lemon Balsamic, salt, pepper, and parsley. Pour the mixture evenly over the zucchini slices. Allow it to sit for at least 15 minutes, or...
This recipe just screams SPRING! Great for an Easter or Passover meal. So fresh, colorful and delicious it makes a great addition to any table! Ingredients ½ Cup O’Live A Little’s Orange or Lemon Balsamic 1 Tablespoon Horseradish Mustard 1 Tablespoon O’Live A Little’s Red Wine Vinegar 1 Tablespoon Tangerine or Lemon Honey ½ Cup O’Live A Little’s Dill Extra Virgin Olive Oil Kosher salt to taste 3 pounds trimmed carrots sliced or baby carrots Chopped Dill, Lemon or Orange Zest for Garnish Method of Prep Whisk together the lemon balsamic, mustard, and honey in a medium bowl until combined....
A sticky, sweet and spicy variation on the classic chicken wing. Sprinkle some sesame seeds on top for an Asian twist on this delicious, different chicken wing recipe. Ingredients
1/2 cup O’Live A Little’s Blood Orange balsamic vinegar
1/2 cup Tangerine honey
1/2 cup brown sugar
2 Tablespoons soy sauce
2 Tablespoons Chili Sweet Sensations Hot Sauce
2-3 “piece of fresh ginger grated
5 garlic cloves, minced
2 lb. pack of chicken wings, tips removed
2 Tablespoons toasted sesame seeds
1⁄4 Cup Chopped Cilantro
Method Of Prep
Mix ingredients together well
Coat evenly over wings
Ingredients
Store-bought croissant dough
4 strips of bacon
8 oz goat cheese
Eggs
Fresh basil
3 tbsp Original Bacon Jam
Method Of Prep
Crisp bacon in a skillet over high heat.
Allow it to cool then crumble.
Unroll croissant dough and form into a rectangle in cast iron skillet or on a baking sheet lined with parchment paper.
Form crust.
Add bacon jam. Top with goat cheese, then bacon crumbles, and fresh basil leaves. Crack whole eggs on top.
Bake until crust is golden in color.
Serves 6 peopleIngredients 2 Bunches of Asparagus 8 oz Beemster Graskaas cut into 1/2 inch cubes 4 Tbsp Extra Virgin Olive Oil 2 cups of sliced, mixed mushrooms 12 Eggs 3 Tbsp of whole milk 1 Tbsp Chopped Garlic 1/4 cup fresh chive Method Of Prep Preheat the oven to 350F. Cut off hard ends of asparagus & discard. Using a vegetable peeler, shave asparagus into ribbons. Heat a 12 inch, oven-safe skillet over medium-high heat. Add oil, saute the mushrooms until tender. Meanwhile, whisk the eggs in a large bowl with the milk. Season with salt and pepper. Add...
