SMASHED BRUSSEL SPROUTS with Infusio Basil Olive Oil & Vanilla Fig Balsamic 1
1 large bag Brussel sprouts
Extra virgin olive oil
Sea salt & cracked black pepper
Infusio Basil Olive Oil
Infusio Vanilla Fig Balsamic
Preheat oven to 400 degrees.
Bring a pot of salted water to a boil. Trim ends off the bottoms of the Brussel sprouts. Par-boil the Brussel sprouts for about 7 minutes, until tender but still bright green. Drain in a colander. Place Brussel sprouts onto a baking sheet, then smash with a mallet or the bottom of a sturdy drinking glass. The result will be one thin sheet of Brussel sprouts, about ½” thick.. The thinner you smash, the crispier the end result. Drizzle with olive oil and season with sea salt and pepper. Place into oven for 30-45 minutes, or until the edges are browned and crispy. Before serving, drizzle with a small amount of Infusio Basil Olive Oil & Vanilla Fig Balsamic.
GRILLED LEMON, RADICCIO & ARUGULA SALAD with Infusio Meyer Lemon Olive Oil and Traditional Balsamic 0
1 pound baby arugula
1 head radicchio
Extra virgin olive oil
Sea salt & cracked black pepper
3 lemons
1 wedge Pecorino cheese, shaved into thin slices
Infusio Lemon Olive Oil
Infusio Traditional Balsamic
Preheat the grill to medium heat.
Chop the radicchio into 8 wedges, keeping a piece of the core attached in each wedge to make sure the leaves stay attached. Slice the lemons into thin slices across the equator of the lemons. Season radicchio and lemons with olive oil, sea salt and pepper. Place the radicchio and lemons onto the grill until nicely browned and caramelized. Time will vary depending upon the heat. Watch carefully and turn as needed. Remove from heat.
Toss the arugula with Infusio Meyer Lemon Olive Oil, sea salt and cracked pepper. Top with the warm, grilled radicchio and lemons. Drizzle with more Meyer Lemon oil, plus Infusio Traditional Balsamic, sea salt and cracked pepper. Place onto serving plates and top with thin slices of shaved Pecorino cheese.
BABY GEM LETTUCES with GRILLED PEACHES, BURRATA & MARCONA ALMONDS 0
by Caroline Somers
Burrata is like the goat cheese of the 90s! it’s everywhere and I shamelessly love it. Unlike it’s firmer counterpart fresh mozzarella, Burrata is softer, creamier and so delicious. In this salad, I pair it with grilled summer peaches for sweetness and salty Marcona almonds and caramelized shallots. Crisp lettuce, creamy cheese, sweet peaches, salty almonds and shallots… then the combination of Infusio Meyer Lemon Olive Oil and Pomegranate Balsamic makes it absolutely SING!
4 heads baby gem lettuces, red and green leaf
4 ripe summer peaches, halved and seeded
15 shallots, peeled and thinly sliced
1 ball Burrata (or substitute fresh buffalo mozzarella)
Sea salt and freshly ground black pepper
Infusio Meyer Lemon Olive Oil (available at SuzanneSomers.com)
Infusio Pomegranate Balsamic Vinegar (available at SuzanneSomers.com)
1 cup salted Marcona almonds
Wash the baby gem lettuces and arrange in a bowl to showcase the beautiful varieties.
To Grill Peaches:
Slice the summer peaches into wedges. Place them onto a hot grill, gently turning to char each side of the peach. Remove and set aside in an oven-proof dish. Keep warm in oven 200 degree until ready to serve.
To Caramelize Shallots:
Place a saute pan on medium high heat. Add olive oil to cover bottom of pan, then the shallots. Saute shallots, stirring frequently, until they release all the moisture and begin to caramelize. Turn down heat to medium low and continue caramelizing until they are uniformly brown and candied. The process will take about 30 minutes. Remove from pan, season with sea salt and set aside.
To Arrange Salad:
Toss the lettuce with Infusio Meyer Lemon Olive Oil, then season and sea salt and freshly ground black pepper. Arrange onto individual serving plates. Gently slice or break the burrata into 6 pieces and place a nice dollop on top of the lettuce. Arrange 3-4 hot grilled peaches on the side of the burrata. Season the cheese with additional salt and pepper. Drizzle the Infusio Pomegranate Balsamic over the top of the lettuce, cheese and peaches. Sprinkle with Marcona almonds and caramelized shallots.
BURGERS WITH CARAMELIZED ONION STEAKS 1
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.
GRILLED FIGS WITH PROSCIUTTO & MINT 0
by Caroline Somers
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.
