Recipes – Tagged "salad" – SuzanneSomers.com

Recipes — salad

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INFUSIO SHOW 12/14/22

INFUSIO SHOW 12/14/22 1

 

Here are some wonderful recipes from Caroline. Brighten up your holiday starter, salad and side dishes with delicious INFUSIO Olive Oils and Balsamics!



BAKED CAMEMBERT WITH PISTACHIO & POMEGRANATE


This decadent appetizer starts off your holiday meal with a festive, melty, creamy hot cheese infused with pomegranate and pistachios. Serve with crackers or toast points for an absolute knock out!

Preheat oven to 350 degrees.

Place the wheel of cheese into a small cast iron skillet or oven-proof serving dish. Score the top of the cheese by piercing through the top skin of the cheese with a knife in a crisscross pattern. Drizzle INFUSIO Pomegranate Balsamic over the score marks.

Place into the oven for 10-12 min, or until the center of the cheese is soft and gooey. Meanwhile, arrange the herb garnishes onto a heat-proof serving board with the toast points, leaving a spot for the container with the warm cheese. 

When cheese is hot, carefully remove skillet from oven and place onto the serving board. Top the hot cheese wheel with a handful of pistachios and pomegranate seeds. Serve immediately while the cheese is warm and gooey.



FRISEE SALAD WITH PEAR, BLEU CHEESE & HAZELNUTS

 Salad

This beautiful winter salad is as pretty as it is delicious! Use a variety of colored pears to decorate with hues of green, red and brown. The kiss of the INFUSIO Vanilla Fig Balsamic pulls it all together. It’s the perfect salad course for Christmas dinner.

  • 8 oz. pancetta, cubed
  • 1-2 heads frisee (or red leaf, butter or green leaf)
  • 3 pears (1 each Bosc, D’Anjou, Ranier), thinly sliced
  • 6 oz. St. Agur blue cheese (or Roquefort)
  • INFUSIO Herbs de Provence Olive Oil
  • INFUSIO Vanilla Fig Balsamic
  • Sea salt & freshly cracked black pepper
  • Handful of cracked hazelnuts, toasted

Heat a heavy-bottomed skillet on medium high heat. Add the pancetta and allow the fat to render out while it becomes golden and crisp. When uniformly cooked, remove pancetta from the rendered fat and set aside to drain on paper towels.

Place the lettuce into a salad bowl and drizzle with INFUSIO Herbs de Provence Olive Oil. Season and sea salt and freshly ground pepper. Arrange onto serving dishes, then place the pears around the edges. Evenly distribute the pancetta among the salads, then top with crumbles of cheese. Drizzle thin ribbons of INFUSIO Vanilla Fig Balsamic over the top of the salads. Lastly, garnish with toasted hazelnuts and serve.



FESTIVE WILD RICE

 wild rice

This festive rice dish makes the perfect side to a holiday roast, turkey or duck! It’s colorful, flavorful and dresses up the plate. The chopped herbs really brighten the flavors and the INFUSIO Blood Orange Olive Oil adds a subtle citrus note. Make enough for leftovers!

  • 8 oz. wild rice, prepared per package instructions
  • 2 garnet yams, cubed
  • Extra virgin olive oil
  • Sea salt & freshly ground black pepper
  • ¼ cup dried cranberries
  • INFUSIO Blood Orange Olive Oil
  • 1 bunch basil, stemmed and thinly sliced
  • 1 bunch tarragon, stemmed
  • 1 bunch Italian parsley, chopped

Prepare rice and set aside.

Preheat oven to 350 degrees. Place the cubed yams onto a baking sheet and drizzle with olive oil, sea salt and pepper. Roast in the oven for about 40 minutes, or until toasty. Set aside.

Place the warm rice into a serving bowl. Add the roasted yams and cranberries. Drizzle with INFUSIO Blood Orange Olive Oil, sea salt and pepper and toss until well combined. Add the fresh herbs and toss to combine.

Fall Salads with INFUSIO Gift Sets 0

all salads

 

It’s Fall and a wonderful time to cook with the produce from the season! Here are Caroline’s wonderful Fall Salad Recipes that she and my darling son, Bruce, made on the show last night. INFUSIO Gift Sets are a great way to try several of the incredible infused olive oils and vinegars in my INFUSIO line! They also make spectacular gifts for the holidays. 

HOLIDAY SPINACH SALAD

Holiday Spinach Salad

½ butternut squash, peeled and cubed

2 tablespoons extra virgin olive oil

6 thin slices prosciutto

5 oz. baby spinach

Pecorino cheese, thinly shaved  

1/3 cup pomegranate seeds

1/3 cup toasted hazelnuts

INFUSIO Meyer Lemon Olive Oil

INFUSIO Pomegranate Balsamic

Sea salt and freshly ground black pepper

Preheat oven to 350 degrees. To roast the butternut squash, place cubes onto a baking sheet and drizzle with a little olive oil, sea salt and freshly ground black pepper. Roast in oven for about 20 minutes, turning once with a spatula to cook evenly. Remove from tray and set aside. To crisp the prosciutto, place the slices in a single layer onto a baking sheet. Drizzle with a little olive oil then place into the oven for about 7 minutes, or until crisp. Remove from tray and set aside.

To assemble the salad, place clean spinach into a large salad bowl. Top with the roasted butternut squash. Gently toss with INFUSIO Meyer Lemon Olive Oil to taste, plus sea salt and freshly ground black pepper. Over the top, drizzle INFUSIO Pomegranate Balsamic, then garnish with pieces of crispy prosciutto, shavings of pecorino, toasted hazelnuts and pomegranate seeds. Serve immediately.

 

SHAVED BRUSSELS SPROUTS & KALE SALAD

2 cups Brussels sprouts, thinly sliced

1 bunch kale, thinly sliced

1/3 cup freshly grated Parmigiano Reggiano

INFUSIO Basil Olive Oil

INFUSIO Vanilla Fig Balsamic

Sea salt and freshly ground black pepper

1/3 cup toasted pine nuts

Place shaved Brussels sprouts and thinly sliced kale into a bowl. Gently toss with INFUSIO Basil Olive Oil to taste, plus sea salt and freshly ground black pepper. Add freshly grated Parmesan and toss to combine. Drizzle INFUSIO Vanilla Fig Balsamic over the top and garnish with toasted pine nuts. Serve immediately.

 

HONEYCRISP APPLE & GORGONZOLA SALAD

honey apple crisp

4 oz. pancetta, cubed

1 Honeycrisp apple, cut into matchsticks

4 oz. bleu cheese (St. Agur or Gorgonzola), crumbled

1 head Frisee

INFUSIO Herbs de Provence

INFUSIO Peach White Balsamic

Sea salt and freshly ground black pepper

Place the pancetta into a small heavy pan on medium high heat. Allow the fat to render out of the pancetta as it crisps, about 7 minutes. Remove pancetta from pan with a slotted spoon and set aside. Place the frisee into a large bowl and gently toss with INFUSIO Herbs de Provence Olive Oil to taste, plus sea salt and freshly ground black pepper. Top with the sliced apples, crispy pancetta, and crumbles of bleu cheese. Drizzle with INFUSIO Peach White Balsamic and serve immediately. 

 

QUINOA VEGETABLE SALAD

2 cups tri-colored organic quinoa

6 asparagus stalks, chopped

1 bunch broccolini, chopped

INFUSIO Blood Orange Olive Oil

INFUSIO Black Cherry Balsamic

Sea salt and freshly ground black pepper

¼ cup dried cherries

½ cup finely chopped parsley, basil, tarragon

Prepare quinoa per package instructions. Place the cooked quinoa into a serving dish and set aside. Steam the asparagus and broccolini until just tender. Set aside to slightly cool. Add vegetables to the quinoa and gently toss with INFUSIO Blood Orange Olive Oil to taste, plus sea salt and freshly ground black pepper. Drizzle with INFUSIO Black Cherry Balsamic, then garnish with freshly chopped herbs and dried cherries. Serve immediately.

June 2022 Summer INFUSIO Recipes

June 2022 Summer INFUSIO Recipes 20

 

Happy to back in the kitchen with Caroline, making some easy and amazingly delicious recipes for the summer. My Mushroom Soup has never tasted better since I added extra layers of flavor with INFUSIO Provence Sea Salt Rub and Olive Oil. The Tuscan Chicken Cutlet is the fastest, easiest way to wow your family and friends. Comes together in minutes and the flavors will knock you out! Caroline made two beautiful salads that can be made in advance and served at room temperature for those hot summer nights – Grilled Apricot & Heirloom Tomato Caprese Salad and a gorgeous Farro Summer Salad, fresh, flavorful and FABULOUS! INFUSIO Sea Salt Rubs and Olive Oils and Balsamics will have you cooking like a chef!

Caroline and suzanne in the kitchen with the food they've made

 

MUSHROOM SOUP

 mushroom soup 

MUSHROOM SOUP

4 cups shitake mushrooms
¼ cup extra virgin olive oil
5 shallots, thinly sliced
1 tablespoon INFUSIO Provence Sea Salt Rub
2 tablespoons butter
4 cups organic chicken broth, preferably homemade
Sea salt and freshly ground black pepper

For Garnish:

2 tablespoons extra virgin olive oil
1 tablespoon butter
4 shitake mushroom tops, thinly sliced
2 teaspoons INFUSIO Provence Sea Salt Rubs
Sour cream
INFUSIO Herbs de Provence Olive Oil

mushrooms

For the soup:

Remove the stems from the mushrooms (discard or set aside to flavor a future batch of chicken stock.) Roughly chop the mushrooms and place into a food processor. Pulse until they are uniformly chopped.

Place a saucepan or small stock pot on medium heat. Add the olive oil and the shallots and saute until the shallots are lightly golden, about 10 minutes. Add the chopped mushrooms, INFUSIO Provence Sea Salt Rub and butter. Saute for about 10 minutes.  Then add chicken broth and when hot, lower the heat and simmer about 10-15 minutes. Puree the soup using an immersion blender, or transfer back to food processor and pulse until blended. Adjust seasoning, adding more sea salt and pepper, to taste.

suzanne and alan

For the garnish:

Heat a saute pan over medium heat. When hot, add a little olive oil and butter, then the sliced mushrooms. Sprinkle with the INFUSIO Provence Sea Salt Rub. Saute until the mushrooms are crispy and golden.

Ladle the soup into bowls. Garnish with a dollop of sour cream, a few of the crispy mushrooms and finish with a drizzle of INFUSIO Herbs de Provence Olive Oil.

 

TUSCAN CHICKEN CUTLETS

chicken cutlets

TUSCAN CHICKEN CUTLETS

2 organic chicken cutlets, pounded to about ½” thick
2-3 tablespoons INFUSIO Tuscan Sea Salt Rub
¼ cup extra virgin olive oil
INFUSIO Vanilla Fig Balsamic

Season the chicken cutlets liberally on both sides with INFUSIO Tuscan Sea Salt Rub. Place a large saute pan on medium high heat. When hot, add olive oil, then the chicken cutlets in a single layer. Cook for about 3 minutes, then flip and cook the other side for another 3 minutes. Add the INFUSIO Vanilla Fig Balsamic over the chicken and into the pan to warm and coat the chicken. Place chicken onto serving plates and serve immediately.

 

GRILLED APRICOT & HEIRLOOM TOMATO CAPRESE SALAD

 

GRILLED APRICOT & HEIRLOOM TOMATO CAPRESE SALAD

3 ripe apricots
Extra virgin olive oil
1/2 teaspoon INFUSIO Tuscan Sea Salt Rub
3-5 Heirloom tomatoes
1 large ball Bufala Mozzarella
INFUSIO Basil Olive Oil
INFUSIO Peach White Balsamic
INFUSIO Traditional Balsamic
Sea salt and freshly ground black pepper
Fresh basil leaves

 

Slice the apricots in half and remove the pit. Drizzle the apricots on both sides with olive oil and a little sprinkling of Tuscan Sea Salt Rub. Using a grill pan or a grill, place the apricots onto the heat and allow to slightly char on both sides. Remove and set aside.

apricots grilled

 

Slice the tomatoes in different shapes – some as ½” slices across the equator, other as wedges. Arrange the tomatoes into a serving dish. Add the grilled apricots. Break the bufala mozzarella into 6-8 sections and arrange with the tomatoes and apricots. Drizzle with INFUSIO Basil Olive Oil, Peach White Balsamic and Traditional Balsamic. Season with sea salt and freshly ground black pepper. Garnish with fresh basil leaves.

tomato and peppers

 

apricot salad

FARRO SUMMER SALAD

summer salad complete

 

FARRO SUMMER SALAD

1 package farro
1 bunch Italian parsley, finely chopped
1 bunch mint, finely chopped
4 green onions, sliced thinly on the diagonal
8 baby bell peppers, seeded and finely diced
Juice of ½ lemon
INFUSIO Meyer Lemon Olive Oil
INFUSIO Pomegranate Balsamic
Sea salt and freshly ground black pepper

Prepare farro according to package instructions. Drain and set aside in a serving dish. Salad may be served warm or at room temperature. Add the fresh herbs, onions, baby bell peppers, lemon juice and INFUSIO Meyer Lemon Olive Oil. Season generously with sea salt and freshly ground black pepper. Gently toss to combine. Finish by drizzling with INFUSIO Pomegranate Balsamic and serve.

farro ingredients

salads with infusio olive oils

 

 

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.