Cream of Roasted Pepper & Tomato Soup
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| Prep Time | 30 minutes |
| Servings |
people
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Ingredients
- 2 28 oz tomato puree canned
- 1/2 cup Redstone 18 Year Traditional Balsamic
- 2 cup chicken stock
- 2 large red bell peppers roasted, seeded, peeled and shopped or one jar
- 3 tbsp Redstone Tuscan Herb Olive Oi
- 1 med Onion yellow, finely diced
- 4 large garlic cloves, minced
- 1 bunch basil fresh, washed, dried, torn
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Instructions
- In a medium (5+ quart) heavy stock pot, heat one tablespoon of Redstone Tuscan Herb Olive Oil over medium-high heat. Add the onion and saute until translucent, for about 3 minutes. Add the garlic and saute for another minute. Add the Redstone Traditional Balsamic and reduce by half.
- Add the chicken stock, roasted peppers, tomato puree, basil leaves and oregano to the pot. Lower the heat to medium and simmer for 20 minutes. Remove the pot from heat. Using an immersion blender, puree the hot soup until smooth and creamy in consistency. Add the heavy cream and Romano Cheese and stir to combine. Adjust seasoning with salt and pepper to taste.
- Serve individual bowls of soup drizzled with approximately one teaspoon of Redstone Tuscan Herb Olive Oil and a sprig of basil. Serve immediately.
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Blood Orange Chocolate Waffles
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This is a great Halloween / Fall Treat !
| Servings |
each
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Ingredients
- 1.5 cup whole wheat flour
- 3 tsp baking powder
- 1/2 tsp Salt
- 1/4 cup cocoa power
- 1/4 cup date sugar
- 1 cup yogurt plain
- 2 large Eggs
- 4 tbsp Redstone Blood Orange Olive Oil
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Instructions
- Preheat the waffle iron. Mix together to dry ingredients in a large bowl. Whisk the wet ingredients together in a separate bowl and add to the dry ingredients, mixing gently until no spots of dry ingredients are visible. Use batter immediately in a greased, preheated waffle iron. Serve warm waffles with fresh fruit or with topping off choice.
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Peach Caprese Salad with EVOO
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| Prep Time | 10 minutes |
| Servings |
people
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Ingredients
- 8 oz ricotta whole milk
- 2 each peaches ripe, sliced 1/4" thick
- 1/4 cup basil fresh, torn
- 3 tbsp Redstone Peach Balsamic
- 3 tbsp Redstone EVOO your favorite
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Instructions
- Arrange the sliced peaches on a platter sandwiching one tablespoon of ricotta between the slices. Whisk the olive oil with the white balsamic vinegar and drizzle the peaches and ricotta with the dressing. Season with salt and pepper and scatter fresh basil leaves over the peaches.
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Coconut Balsamic Kale Smoothie
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Kale. There’s no denying it, kale is a fantastically amazing vegetable. Full of protein, vitamins, fiber, and important minerals, and believed to help defend the body against everything from asthma, to diabetes, and more, kale is in every way a super-food… except when it comes to taste.
Add a splash of Redstone Coconut Balsamic and your smoothie becomes a treat!
| Prep Time | 10 minutes |
| Servings |
people
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Ingredients
- 1/2 cup almond milk
- 1/2 cup Ice
- 1/4 cup Kale rib removed, chopped
- 1/4 cup celery chopped
- 1/4 cup apple chopped
- 2 tbsp flax seed
- 2 tbsp Redstone Coconut Balsamic
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Instructions
- Combine almond milk, ice, kale, celery, apple, Redstone Coconut Balsamic and flax seed. Blend on high until smooth. Taste smoothie. Add agave nectar if needed and blend again.
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Strawberry Balsamic Ricotta Dessert
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This will be a new family favorite dessert, balsamic vinegar compliments the sweetness of fruit — particularly strawberries and stone fruits such as peaches, nectarines, and plums (options)
| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
people
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Ingredients
- 2 cup ricotta cheese whole milk
- 1 package cream cheese 8 oz - softened
- 1/4 cup powder sugar
- 1 tsp vanilla extract
- 3 tbsp Redstone Strawberry Balsamic
- 2 tsp sugar granulated
- 2 cup strawberries fresh, hulled and quartered
- 1 tbsp basil fresh leaves
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Instructions
- Combine the ricotta cheese, cream cheese, powdered sugar, and vanilla extract in a large mixing bowl. Beat with an electric mixer on medium speed until blended.
- Divide the cheese mixture among four glasses. Cover and refrigerate at least 1 hour.
- Combine the Redstone Strawberry Balsamic and granulated sugar in a small sauce pan. Bring to boil over medium-high heat. Reduce and heat for 2 to 3 minutes or until the mixture becomes lightly syrupy and easily coats the back of a spoon. Remove from heat. Allow to Cool.
- Toss the strawberries in the balsamic syrup until coated. Divide the strawberries evenly among the glasses over the chilled cheese mixture. Top with ribbons of basil and chill until ready to serve.
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Black Cherry Chicken
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| Prep Time | 10 minutes |
| Cook Time | 40 minutes |
| Servings |
people
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Ingredients
- 1 tbsp Redstone Blood Orange Olive Oil
- 3 tbsp Shallots minced
- 3/4 cup cherry preserves
- 1/4 cup Redstone Black Cherry Balsamic
- 1/4 tsp Redstone Tuscan Sun Spice Blend
- 1/8 tsp Black Pepper ground
- 6 each Chicken Breasts boneless
- 1/2 tsp Salt
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Instructions
- In medium saucepan, heat Redstone Blood Orange Olive Oil over medium heat until hot.
- Add shallots and saute until softened
- Add cherry preserves, Redstone Black Cherry Balsamic, Redstone Tuscan Sun Spice Blend, salt, and pepper
- Reduce heat to medium low and cook until mixture is reduced by one-fourth
- Reserve 6 tbsp glaze to brush over cooked chicken. Marinate chicken breasts at least 30 minutes, grill.
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Lemon Olive Oil Cake
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| Servings |
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Ingredients
- 3 cup flour all-purpose
- 3 tsp baking powder
- 2 tsp lemon zest
- .5 cup Redstone Meyer Lemon Olive Oil
- .5 cup Redstone EVOO mild
- 1 cup greek yogurt plain
- 1.5 cup sugar
- 1 Tbsp butter unsalted
- 2 Tbsp honey, butter, Redstone Sicilian Lemon Balsamic each / melt together / drizzle on top after baking
- 5 each egg yolks
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Instructions
- Preheat oven to 350 degrees Mix flour, baking powder, and lemon zest in a bowl. In a separate bowl beat olive oil, yogurt and sugar for 10 minutes Beat egg yolks in a separate small bowl Add egg yolks to oil mixture, folding in until the mixture is smooth. Add flour and mix well by hand. Brush baking dish with olive oil. Add cake batter and bake for 1 hour. Brush cake with melted butter, honey, and balsamic mixture.
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Garlic Olive Oil Yogurt Dip (Tzatziki)
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| Prep Time | 10 minutes |
| Servings |
people
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Ingredients
- 2 each garlic cloves, chop coarsely
- 1/4 tsp Redstone Olive Oil Lime Sea Salt
- 1 each cucumber peel, cut lengthwise in half
- 1 cup greek yogurt plain
- 1 tbsp Redstone Sicilian Lemon Balsamic
- 1 tsp Redstone I LOVE Garlic Spice Bldend
- 1 tbsp dill fresh, chopped
- 1/2 tsp pepper ground
- 1 tbsp Redstone Garlic Olive Oil
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Instructions
- Sprinkle salt onto chopped garlic. Mash into puree with blade of knife held sideways. Scrape into medium bowl.
- Scrape out and discard cucumber seeds. Coarsely grate cucumber. Squeeze grated cucumber firmly to extract as much juice as possible. Discard juice. Add to bowl with garlic. Add yogurt, balsamic, olive oil, dill and pepper, stirring together well. Cover and refrigerate for at least 2 hours for flavors to blend. Add more salt if needed.
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Lemon Red Pepper Feta Dip (Htipiti)
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| Prep Time | 15 minutes |
| Servings |
people
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Ingredients
- 8 oz feta cheese crumbled
- 1 each Red Pepper roasted, chopped rough
- 1 tbsp Redstone Sicilian Lemon Balsamic
- 1 tsp lemon zest
- 2 tbsp Redstone Chipotle Olive Oil
- 1 tsp Cumin
- 1 tsp oregano dried
- 1 tsp chives fresh, chopped
- 1 each garlic fresh clove, chopped
- 1 tsp pepper ground
- 1 tsp Redstone Tuscan Sun Spice Blend
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Instructions
- In food processor, add all ingredients, pulse until fully blended and smooth. If mixture is too thick, add more Redstone Chipotle Olive Oil. Plate and serve with pita chips and/or sliced vegetables.
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Rosemary Pork Gyro Meat
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| Prep Time | 1.25 hours |
| Cook Time | 1.15 hours |
| Servings |
people
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Ingredients
- 1 each Onion shredded
- 2 lbs pork ground
- 1 tbsp garlic fresh, minced
- 1 tbsp marjoram dried
- 1 tbsp Redstone Herbes de Province Spice Blend
- 1 tsp Redstone Rosemary Sea Salt
- .5 tsp pepper ground
- 6-8 each pita bread
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Instructions
- Process the onion in a food processor for 10 - 15 seconds and turn out into the center of a tea towel. Squeeze out juice, discard juice.
- Add ground pork, onion, garlic, marjoram, spice blend, rosemary salt and pepper. Process until it is a fine paste.
- Preheat oven to 325. Place mixture into a greased loaf pan, making sure to press into the sides of the pan. Place loaf pan into a water bath and bake for 60 - 70 minutes or until the mixture reaches 165 degrees center. Remove from the oven and drain off fat.
- Place the loaf pan on a cooling rack and place a brick wrapped in aluminum foil directly on the surface of the meat. Allow to sit for 15-20 minutes. Slice and serve on pita bread with Tzatziki sauce, chopped onion, tomatoes and feta cheese.
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