RECIPES from the Facebook LIVE Malibu Farmer’s Market – SuzanneSomers.com

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RECIPES from the Facebook LIVE Malibu Farmer’s Market

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BURGERS WITH CARAMELIZED ONION STEAKS

The simplest meals start with good, clean organic ingredients. I use Infusio Vanilla Fig Balsamic to flavor these delicious thick caramelized onions. Yum!

 

4 organic grass-fed hamburger patties

 

Sea salt

 

Freshly ground black pepper

 

Fresh tarragon

 

Extra virgin olive oil

 

2 large onions, cut into 1” slices

 

Infusio Vanilla Fig Balsamic

 

Season the hamburger patties on both sides with sea salt and freshly ground pepper. Place a few tarragon leaves on top of each patty and set aside.  

 

Place a grill pan on high heat. When hot, add olive oil to the pan to coat the bottom, then add the onion slices.  Season with sea salt and freshly ground black pepper.  Drizzle Infusio Vanilla Fig Balsamic over the onions. Let the onion steaks cook and caramelize for several minutes, then flip and cook the other side for another 8 minutes.  Remove from pan and set aside.  

 

Using the same grill pan, add the burgers to the pan (with more olive oil, if necessary). Cook 4 minutes per side, or to your desired wellness.  

 

Top the burgers with the onion steaks and serve.  Serves 4.

 

 

 

 

BASIL PARSLEY PESTO

Blanching the basil is the key to keeping your pesto from browning! Use this delicious pesto on pasta, chicken, steak, fish, tomatoes, and more – so versatile.  I like to make large batches and store in glass jars. I served with beautiful baby tomatoes from the Farmer’s Market!

2 cups organic basil leaves, loosely packed

½ cup organic flat-leaf parsley, loosely packed

½ cup freshly grated Parmesan cheese

¼ cup toasted organic pine nuts

¾ cup organic extra virgin olive oil

1 garlic clove, minced

½ teaspoon sea salt

Freshly ground black pepper

Set aside a water bath - small bowl filled with waterand a large handful of ice.

Bring small pot of water to boil and add the basil leaves for 30 seconds to soften.

Remove immediately and plunge leaves into the ice water.

After 30 to 60 seconds, remove the leaves from the ice bath, squeeze out excess water, and place into blender or food processor.

Add the remaining ingredients and puree until smooth.

Store in glass jars in the refrigerator for up to 2 weeks. If you plan on freezing the pesto, don’t add the cheese until you thaw and are ready to use. Makes about 2 cups.

CAROLINE’S GRILLED FIGS WITH PROSCIUTTO & MINT

Summer figs make a simple and delicious appetizer with a touch of sweetness from the figs and the saltiness of the Italian cured ham. Drizzle with InfusioVanilla Fig Balsamic and you have a masterpiece!

6 figs, halved

Extra virgin olive oil

Infusio Vanilla Fig Balsamic

6 thin slices prosciutto, halved

1 tablespoon finely chopped mint, plus mint sprig for garnish.

Place a grill pan on high heat. Add olive oil to cover bottom of pan.  Place the figs cut side down on the grill pan. Drizzle the balsamic over the figs. Grill for 3-4 minutes, until browned. Remove from heat and set on a plate.

Wrap each fig in a small piece of prosciutto and place onto a serving platter.  Drizzle a touch more balsamic over the top and garnish with chopped mint. Garnish plate with a sprig of fresh mint.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

TANGERINE GRANITA

A simple way to have a refreshing summer dessert! You may substitute any kind of juice and get creative!

1⅓ cups water

⅔ cup organic sugar

2 cups freshly squeezed organic tangerine juice

Place water and sugar in saucepan over low heat until sugar is dissolved.

Set aside to cool.

Combine juice with sugar syrup.

Pour into shallow metal tray and place into freezer.

Let set for 4 hours, then rake with a fork. Spoon into bowls to serve.

Garnish with fresh mint. Serves 8 

 

 

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