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 Popsicles
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It’s HOT outside ! Try they to cool down…
| Prep Time | 10 minutes |
| Passive Time | 3 hours |
| Servings |
peopl
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Ingredients
- 3 cup strawberries fresh
- 2 tsp Redstone Strawberry Balsamic
- 2-3 tsp honey Use Agave or Apple Honey for Vegan
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Instructions
- Puree all ingredients in a blender until completely smooth. Pour into popsicle molds and freeze 3-4 hours or until completely solid. Enjoy!
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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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Lemon Greek Shrimp Salad
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| Prep Time | 10 minutes |
| Servings |
people
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Ingredients
- 1 head romaine lettuce chopped and washed
- 24 each shrimp large, shelled, deveined, precooked
- 15 each grape tomatoes sliced in half
- 1 each cucumber peeled and cut into 1/4 cubes
- 15 each kalamata olives diced
- 1 each garlic clove, peeled, diced
- 6 oz feta cheese crumbled
- 1/4 cup Redstone Extra Virgin Olive Oil robust
- 3 tbls Redstone Sicilian Lemon Balsamic
- 1/2 tsp oregano finely chopped
- 1/2 tsp Redstone Pink Himalayan Sea Salt
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Instructions
- Thaw the shrimp in a colander using cold water, allow to sit occasionally rinsing. Combine the romaine, tomatoes, olives, and cucumber in a salad bowl. In a small mixing bowl, place the garlic, Redstone Sicilian Lemon White Balsamic, oregano, and Redstone Pink Himalayan Sea Salt and Peppercorn Seasoning, whisk until thoroughly combined. While whisking, stream the Traditional Robust Redstone Extra Virgin Olive Oil into the vinegar mixture, whisking vigorously; set aside. Cut the thawed shrimp into thirds and place in salad bowl with the lettuce. Crumble the feta over the lettuce and shrimp. Pour the dressing over and mix until the salad is evenly coated. Serve immediately.
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Coconut Creme Brulee
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| Prep Time | 15 minutes |
| Cook Time | 35 minutes |
| Servings |
people
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Ingredients
- 1/2 cup half-and-half
- 1 each vanilla bean or 1 tsp vanilla extract
- 4 each egg yolks only
- 1/3 cup sugar plus extra for dusting
- 2 tsp Redstone Coconut Balsamic
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Instructions
- Preheat oven to 325 Drizzle 1/2 tsp Redstone Coconut Balsamic over each and garnish with raspberries.
- Place the half-and-half in a small saucepan over medium heat. Cut open the vanilla bean lengthwise and scrape out the seeds with a knife. (If you are using vanilla extract, add it after the pan has been taken off the heat). Place the seeds and bean in the pan and cook for 5 minutes, or until it begins to boil.
- Whisk together the egg yolks and sugar in a medium bowl. Very slowly pour the hot half and half into the eggs. whisking constantly. Whisk in the cream and discard the vanilla bean.
- Pour the custard into 4 ramekins and place the dishes into a backing pan. Place the pan in the oven and add enough hot water to the pan to come halfway up the dishes. Bake the custards for 35 minutes, or until their edges are set and their middles are slightly jiggle.
- Cool slightly and refrigerate until ready to serve.
- Evenly coat the top of each creme brulee with a thin layer of sugar and under a gas broiler, melt the sugar until golden brown and caramelized crust.
- Drizzle 1/2 tsp Redstone Coconut Balsamic over each and garnish with raspberries.
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Tex-Mex Chicken Tortilla Soup
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This south-of-the-border twist of chicken soup features the bright flavors of green chilis, corn, cilantro, and cumin. In place of noodles, hominy; in place of crackers, fried tortilla strips.
| Prep Time | 1.2 hours |
| Cook Time | 45 minutes |
| Servings |
people
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Ingredients
- 3-4 lb Chicken - whole
- 2 tbsp Cumin - ground
- 3 tbsp Chile powder
- 1 each Onion - chopped
- 3 each Celery - diced
- 2 each Carrots - diced
- 1 each Garlic Clove - chopped
- 2 tsp Oregano - dried
- 1/4 cup Cilantro Leaves - chopped
- 3 tbsp Redstone Baklouti Green Chile Olive Oil
- 6 each Corn Tortillas
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Recipe Notes
Place chicken in a 5 quart soup pot. Cover with water by 2 inches. Add cumin, chili powder, Redstone Baklouti Green Chili Olive Oil, onion, celery, carrots, garlic, oregano, and cilantro leaves.
Bring to a boil and simmer until tender and done. Remove Chicken from pot. Soak tortillas in 3 cups of broth, inside the blender for about 5 minutes. Puree. When the chicken is cool enough to handle, debone into bite size pieces. Add chicken and blended tortillas to pot with broth.
Heat until hot. Serve. Garnish with avocado, cheese, cilantro, and onions.
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