This creamy dip is so easy to whip up and is a great crowd pleaser perfect for any potluck or party. Serve with pita chips and veggies for a not so guilty treat. Use it on a baked potato or as a sandwich spread or bagel schmear!
This delicious watermelon salad is the perfect balance between sweet and savory with a hint of bitterness. The contrasting flavors of the radishes, arugula and diced avocado creates a refreshing and fun to eat salad.
Simple and healthy with the earthy, floral flavor of rosemary oil- make this dip one of our go to snacks and a fun alternative to a classic hummus. Enjoy with warm pita and cucumber spears or use as a base to plate with rack of lamb or grilled salmon served with broccolini.
This is your new favorite poke recipe! Ruby red ahi tuna, with the perfect balance of flavors. Fresh ahi, creamy avocado, crunchy Persian cucumber, spicy jalapeños served in a delicious marinade of soy, garlic, toasted sesame and macadamia nut oils topped with crispy fried shallots and toasted macadamia. DEE-LISH!
Makes 4 cups
1 large onion, diced
2 garlic cloves, minced
1 small red or serrano chili pepper, seeded and diced
2 tbsp robust extra virgin olive oil (we recommend our Peranzana EVOO)
2 cups ketchup
2 cups tomato sauce
1 cup brown sugar, packed
1 cup dark balsamic vinegar*
1 Tbsp liquid smoke (optional)
3 tsp smoked paprika
2 tsp celery seed
1tsp ground cinnamon
Sea salt and ground pepper
In a large saucepan, sauté the onion, garlic, and chili in olive oil until the onion is translucent and soft, 3-5 minutes. Add the remaining ingredients and stir well to combine.
Bring the sauce to a boil then turn down the heat to a simmer and cook, uncovered, until thick, about 30 minutes. The longer this sauce simmers and reduces, the more intense the flavor. Feel free to use this immediately, but the flavors really meld if you let it sit overnight.
Keep in airtight jars in the fridge for up to 4 months.
Recipe courtesy of Emily Lycopolus of The Olive Oil and Vinegar Cookbook