Ingredients: 1 package of Red Bliss Potatoes Sweet Butter Olive Oil Rosemary Olive Oil Key West Citrus Blend seasoning (Basik’s) Salt and pepper Clean and quarter red bliss potatoes. Rinse and drain well. In a bowl, toss with a light coating of Sweet Butter olive oil and Rosemary olive oil. Sprinkle lightly with Key West […]
Ingredients: 12oz bag frozen cauliflower rice Garlic Olive Oil Tuscan Herb Olive Oil 1 tsp salt and pepper to taste Pour 1 TBS of Garlic Olive Oil in a medium saute pan. Add 12oz of frozen cauliflower rice and saute over medium heat for about 5 minutes. When cauliflower starts to darken, add 1 TBS
Cauliflower Rice with Garlic Olive Oil Read More »
Ingredients: 1 bag of sugar snap peas 1 TBS salt Garlic Olive Oil Tuscan Herb Olive Oil Bring 2 quarts of lightly salted water to a boil. Add sugar snap peas and boil approximately 5 minutes until snap peas are tender. Using a colander, drain the snap peas. Immediately toss with 1 TBS Garlic Olive
Ingredients: Fresh asparagus, peeled FMOO Tuscan Herb Olive Oil Pinch of sea salt In a pot of salted, boiling water, blanch the asparagus got 4-5 minutes, then drain. Drizzle Tuscan Herb Olive Oil on top of the asparagus. Sprinkle on a dash of sea salt. Serve warm.
Blanched Asparagus (Cooking Class on September 29th, 2018) Read More »
Ingredients: 2 zucchinis, sliced 2 yellow squash, sliced 1 bunch of peeled carrots, sliced FMOO Extra Virgin Olive Oil (any unflavored varietal) Basiks Italian Table Blend Seasoning Combine ingredients into a frying pan and sauté at a medium-high temp until vegetables start to lightly brown. Season with Basiks Italian seasoning (a few pinches will
Zucchini, Squash and Carrot Stir-Fry (Cooking Class on September 15th & 22nd, 2018) Read More »