Easy Risotto and Fish Dinner

Risotto is one of my favorite dishes, and it’s so easy to make it new each time using different veggies, olive oil flavors or seasonings. And it’s a great way to use left-over grilled veggies this summer! And of course Minnesotans love easy new ways to prepare their fresh catch of Walleye, Northern Pike, Bass or Pan Fish. No problem if you don’t have access to fresh Minnesota fish. This preparation works equally well on Halibut, Cod or Salmon!

I recommend pairing this meal with a juicy, slightly off-dry white or rosé wine, such as Brand Weissburgunder, Sentio Pinot Grigio, Fausse Piste Oyster Sauce, or even a Prosecco or Cava from vomFASS at Mall of America. Enjoy!

easy recipes fish risotto olive oil vomFASS Mall of America

Easy pan-fried or grilled fish 

Ingredients

vomFASS Lemon Extra Virgin Olive Oil
vomFASS BBQ Fish Seasoning
Fish fillets of choice (I used halibut this time) 1 per person
vomFASS Calamansi Balsam Vinegar, to taste

Directions

Heat a sauté pan with Lemon Extra Virgin Olive Oil over medium heat. Add fish fillet(s), fish recipe vomFASS Mall of America Minnesota Food not over-crowding the pan. Grind BBQ Fish Seasoning over the fish. Sauté until golden. Flip once and finish sautéing until golden on the second side. Turn off heat under pan and allow to continue cooking with ambient heat just until fish is flaky and no longer translucent in the middle. Don’t overcook, as it results in a dry, tough fillet. To grill, use aluminum foil as your “pan” over medium heat. Serve with a drizzle of Calamansi Balsam Vinegar.

Risotto with Asparagus Serves 4-6

Ingredients

6 – 8  asparagus spears, washed, tough ends snapped off and cut into 2-inch pieces
½ medium onion, diced
1 t. minced garlic
2 T. vomFASS Lemon Extra Virgin Olive Oil (plus more for drizzling)
vomFASS Sea Salt, to taste
vomFASS Peppercorn Mix, ground, or to taste
1 T. butter
2 T. vomFASS Porcini Extra Virgin Olive Oil
1 C. Arborio rice
½ C. dry white wine (such as vomFASS Sentio Pinot Grigio)
4 C. chicken or vegetable stock
½ C. Parmesan Cheese, grated (we like Cheese Brothers Parmesan, from our friends at their Mall of America store)

Directions

Heat a large sauté pan (I like using cast iron for risotto for consistent heat) with Lemon Extra Virgin Olive Oil over medium heat. Sauté onion until slightly softened, about two minutes. Add asparagus and sauté a couple more minutes, just until tender-crisp. Finally, add garlic and sauté just a minute more, reducing heat as needed to keep garlic from burning. Use a slotted spoon to remove veggies from pan and set aside.

Heat butter and Porcini Extra Virgin Olive Oil to the same pan over medium heat. Add rice and stir to coat the grains, sautéing for a few minutes until rice becomes slightly golden. Add wine and cook until liquid is absorbed. Add about ½ cup of stock and ½ teaspoon salt to the rice. Stir, and simmer until the stock is absorbed. Continue to add the stock, about ½ cup at a time, stirring frequently. Each time, cook until the mixture is a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. During the last few minutes of cooking, add the sautéed veggies and salt and/or pepper to taste, if needed. Off the heat, add the Parmesan cheese. Mix well and serve with a drizzle of Lemon Extra Virgin Olive Oil.
 

Advertisements

Olive Oil & Vinegar for Breakfast

The most surprising things people learn in our cooking classes is that oil and vinegar aren’t just for salads. We use them as flavor and wellness enhancements to every meal of the day + snacks and beverages! Today we share two recipes that will perk up a yogurt parfait with flavorful, lasting energy to get you through the morning. Make a double batch and package some in half-pint jars to give as a cute and healthy gift!

Honey Lemon Granola

Lemon Honey Granola Recipe vomFASS Mall of America
Layer plain Greek Yogurt with Honey Lemon Granola and fresh berries for a flavorful and satisfying breakfast! And if you’re lucky enough to get it served to you by an attractive attendant, more power to you!

Ingredients

2 C. gluten-free old-fashioned rolled oats
½ C. sliced or slivered almonds, walnut pieces or other favorite nuts or seeds
2 T. brown sugar, packed
Light sprinkle of vomFASS Sea Salt
¼ t. vomFASS Cinnamon
2 T. vomFASS Lemon Extra Virgin Olive Oil
2 T. vomFASS Forest Honey
2 T. white sugar
2 t. pure vanilla extract (we used our homemade vanilla extract made with vanilla beans and aged rum)
¼ C. Dried fruit, such as raisins, craisins, chopped apricots, etc. (optional)

Directions

Preheat oven to 300°. Line a jelly roll pan (about 10.5″x15.5″) with parchment paper, or spray with nonstick cooking spray. In a large bowl, stir together oats, almonds, brown sugar, salt, and cinnamon.

In a small saucepan over medium heat, combine the olive oil, honey and white sugar. Bring to a simmer over low heat stirring constantly with a whisk to dissolve sugar. Once mixture comes together and simmers about 30 seconds, remove from heat. Whisk in the vanilla.

Pour hot mixture over oats mixture. Stir well. Spread granola on prepared pan. Bake until golden brown, about 20 minutes. Stir mixture once or twice during the baking time. Remove granola from oven. If you want to add dried fruit, do so now. Cool granola completely. For smaller chunks, stir several times while it cools. When cool, break granola into desired size. Store in an airtight container.

Honey Balsamic Glazed Almonds (or other nuts!)

IngredientsYogurt Parfait Granola Glazed Almonds Breakfast Recipe vomFASS Mall of America

2 C. Almonds or other nuts
¼ C. vomFASS Honey Balsamic Star Vinegar
2 t. vomFass Grape Kernel Oil
light sprinkle of vomFass Pyramid Sea Salt, ground

Directions

In a nonstick skillet (I like to use cast iron for this, for even heat), bring honey balsamic and oil to boiling over medium heat.  Stir in nuts. Lower heat and cook 3 minutes stirring constantly until liquid evaporates. Sprinkle salt over nuts.  Cook a few more minutes, stirring constantly to keep from scorching, until nuts are well-coated. Remove from heat.  Spread nuts onto parchment paper.  Cool completely.  Break nuts apart.  Store covered tightly at room temperature. Enjoy as a snack, on salads or on a yogurt parfait, as pictured.

Balsamic Caramelized Onions

Caramelized onions are a flavorful addition to add to pizza, mashed potatoes, salads, meats, sandwiches, omelets . . . in other words, have some on hand to add sweet and savory flavor to many dishes! Here’s how:

Balsamic Caramelized Onions

2 large onions, thinly sliced or julienned
¼ C. vomFASS Garlic Extra Virgin Olive Oil
¼ – ½ tsp. vomFASS Sea Salt
¼ tsp. vomFASS Peppercorn Mix
¼ C. vomFASS Aceto Balsamico Platinum Vinegar, Sherry Reserva Vinegar or Spanish Red Wine Vinegar

In medium sauté pan, heat oil over medium heat. Add onions and toss to coat. Cook slowly until onions are softened and slightly translucent – about 10 minutes.

Add vinegar to the pan, being careful to not inhale the steam created by the addition of the vinegar, as it is rather powerful! Stir to coat onion and continue cooking, stirring frequently, about 3 – 5 minutes or until vinegar is reduced and onions are glazed. Remove from heat and add salt and pepper to taste. Store in refrigerator up to five days.

Gourmet Pizza: Easy with vomFASS!

As a busy Mom, Nana, Sister, Friend and Business Owner, my forte is making gourmet crowd-pleasing recipes that are quick and easy. These pizzas fit that bill, with a little help from carefully selected convenience foods and/or leftovers. Feel free to improvise to use ingredients you have on hand or prefer, especially with the veggies and meats. Don’t overload the toppings, as that will result in a soggy pizza.

These recipes have received rave reviews from two different cooking classes at vomFASS, as well as from my siblings at a long overdue gathering this past weekend. Enjoy!

Artichoke Pesto Chicken Pizza

Artichoke Pesto Chicken Flatbread Serves 4
1 10 inch pizza or flatbread crust*Pizza Recipe Chicken Artichoke Pesto vomFASS Mall of America
¼ C. Parmesan cheese, finely grated
1 C. chicken breast, diced (leftovers, from the deli or rotisserie chicken)
½ jar vomFASS Artichoke Pesto
½ C. Shredded White Cheddar or Gouda cheese
½ C. sliced mushrooms
¼ C. Balsamic Glazed Onions
½ C. baby spinach leaves, roasted asparagus or other veggies
2 T. vomFASS Sherry Reserva Vinegar
2 T. vomFASS Garlic Extra Virgin Olive Oil
vomFASS Pyramid Sea Salt and Peppercorn Mix, to taste

Finishing options: Red Pepper,Truffle, or Porcini Extra Virgin Olive Oil; Aceto Balsamico Maletti

Preheat oven to 425°. Toss mushrooms with Sherry Vinegar & Garlic EVOO. Let marinate for at least 15 minutes or up to 24 hours in the refrigerator. Remove mushrooms from vinaigrette and dry on paper towels. Combine Parmesan and Pesto. Spread in a thin layer onto crust. Top with chicken, remaining cheese, mushrooms, veggie and seasonings. Bake 10 – 12 minutes directly on the oven rack for a crispier crust. Remove from oven. Individuals may finish as desired with a drizzle of oils, vinegars or spices.

*I use frozen gluten free crusts. Some of my favorites are from Gooters Dough to Go and Against the Grain, from Hyvee. 

 

Arugula Pesto Margherita Pizza

1 10-inch pizza or flatbread crust Margherita Pizza Recipe vomFASS Mall of America
¼ C. Parmesan cheese, finely grated
½ jar vomFASS Arugula and Pine Nut Pesto
¼ C. fresh mozzarella, sliced/diced, or pearls
8 fresh basil leaves, shredded (chiffonade)
2 roma tomatoes
vomFASS Pyramid Sea Salt
and Peppercorn Mix,
to taste

Finishing options: vomFASS Red Pepper, Basil, or Garlic Extra Virgin Olive Oil; Aceto Balsamico di Famiglia or Maletti

Preheat oven to 425°. Slice tomatoes and place onto paper towels to draw out some of the liquid. Combine Parmesan and Pesto. Spread in a thin layer onto crust. Top with tomatoes, basil, mozzarella, salt and pepper. Bake 10 – 12 minutes. Individuals may finish as desired with a drizzle of oils, vinegars or spices.

Whisky BBQ Steak Bleu Cheese Pizza vomFASS Mall of America

Whisky BBQ, Steak & Bleu Cheese Pizza

1 10-inch pizza or flatbread crust
1 jar vomFASS Whisky BBQ Sauce
¼ C. finely grated parmesan
¼ C. Bleu cheese crumbles
½ C. grilled or broiled steak strips (leftovers or from deli)
¼ C. Balsamic Glazed Onions
½ C. broccoli, cut into small pieces and steamed for 2 minutes
vomFASS Himalayan Sea Salt and Peppercorn Mix, to taste

Preheat oven to 425 degrees. Combine BBQ sauce and Parmesan cheese. Spread in a thin layer onto crust. Top with beef, Bleu cheese, broccoli, balsamic onions and seasonings. Bake for 10 – 12 minutes.

 

Summer Harvest Menu #1

My favorite foodie time of year has arrived – summer harvest! It’s the perfect time to explore new easy, delicious and healthy veggie dishes. It’s also a great time to host a laid-back, al fresco dinner party for all the friends you’ve been meaning to connect with this summer. The recipes from our EDH Meals cooking class this week are great additions to a late summer party menu!

Baba Ghannooj Serves 8eggplant
(Inspired by Barbara Stafford’s Eclectic Entertaining cookbook.) 

Ingredients 

2 large eggplants
1 medium onion, peeled and quartered
4 t. minced roasted garlic
2 T. vomFASS Sesame Oil
¼ C. vomFASS Calamansi Balsam Vinegar
2 t. vomFASS Asia Tandoori spice blend
1 t. vomFASS Himalayan Sea Salt
Parsley, cilantro or diced tomatoes for garnish
Pita bread, corn chips and/or veggies for dipping, such as carrots, broccoli, cauliflower, mushrooms, cucumber, zucchini, bell peppers.

Directions

Preheat oven to 400 degrees. Bake eggplant about 40 minutes until soft. Cool, peel, cube. Process all ingredients in a food processor or blender until smooth. Taste and adjust salt, as needed. Serve at room temp with crackers, pita bread or veggies.

Charred Corn Salad with Basil Vinaigrette Serves 6 – 8
(Inspired by Kelly Nixon’s recipe on The Cooking Channel

Ingredients

Charred corn salad Minnesota Food vomFASS Mall of America
Photo credit: The Cooking Channel

6 – 8 ears fresh corn on the cob, shucked
1 small red onion, diced
1 ½ C. packed fresh basil leaves
1 clove garlic, minced
2 T. vomFASS Herb Garlic Sunflower Oil
vomFASS Danish Smoked Sea Salt
and Peppercorn Mix
¼ C. vomFASS Apple Balsamic Vinegar
¼ C. vomFASS Pepone Extra Virgin Olive Oil
1 (10-ounce) container small heirloom cherry tomatoes, halved

Directions

Preheat grill to 450 degrees. Brush or rub each cob with Sunflower Oil and sprinkle with salt and pepper. Place the corn on the hot grill and char each side, 2 to 3 minutes per side. Set corn aside until cool enough to handle. Stand each ear up, stalk end down, in a wide, shallow bowl and, using your knife, slice the corn kernels off the cob.

Meanwhile, make the vinaigrette. In a food processor, add the basil and garlic and pulse until the basil starts to break down. Add the vinegar. Continue pulsing while adding the oil in a steady stream and process until smooth. Season with salt and pepper.

In a large mixing bowl, combine corn, tomatoes and onion. Drizzle the vinaigrette over salad and toss to combine. Season with salt and pepper.

Roasted Vegetable Medley Serves 6 – 8

Ingredients

5 cups assorted vegetables, cut into bite sized pieces, such as:
Broccoli, Cauliflower and carrots OR
Zucchini, yellow squash, bell pepper and onion
vomFASS Porcini Extra Virgin Olive Oil
vomFASS Argentina BBQ spice blend, to taste
vomFASS Aceto Balsamico di Famiglia

Directions

Place vegetables in large mixing bowl and drizzle with olive oil. Spread onto baking sheet and sprinkle lightly with seasonings.  Roast at 450 degrees until tender-crisp (10 minutes for porous veggies, up to 20 minutes for more dense veggies). Add more salt and pepper to taste.

Tapas – vomFASS style Serves 6 – 8

Ingredients

Corn tortillas
vomFASS Porcini Extra Virgin Olive Oil (or your choice)
1 – 2 Avocados
Cheese of choice, shredded or crumbled (optional)
Baba Ghannooj or hummus, roasted veggies, charred corn salad, shredded pork or chicken, or steak strips (ask about marinating ideas!)tapas Minnesota food vomFASS Mall of America

Directions

Heat corn tortillas on grill or in oven or microwave. Keep warm bet ween two plates or other covered dish. Top with Baba Ghannooj, roasted veggies, Charred Corn Salad, cheese and/or toppings of choice. Add seasonings to taste: Sea Salt, Pepper, Asia Tandoori, Argentina BBQ, etc.

Honey Balsamic Pears with Walnut Oil and Gorgonzola Serves 4

Ingredients

2 pears, halved and cored
¼ C. vomFASS Pepone EVOO
¼ C. vomFASS Honey Balsamic Star
¼ C. vomFASS Walnut Oil
2 T. Gorgonzola Cheese crumbles
1 t. vomFASS Chai Masala

Directions

Place pears and Chai Masala on a pan, brush with olive oil. Grill, cut side down, for 4 – 5honey balsamic pears recipe Minnesota food vomFASS Mall of America minutes. Turn and grill another 3 – 4 minutes. Remove pears from heat and place on serving dishes. Add gorgonzola, drizzle with Honey Balsamic Star and Walnut Oil.

Alternative for a crowd: cut pears into large cubes. Combine pears, olive oil, vinegar and Chai Masala in bowl. Place on a pan and grill or roast until tender crisp. Transfer pears and juices to serving bowl and toss with Walnut Oil and Gorgonzola. Dish up in dessert bowls or cups.

Wine pairing recommendations: Tempranillo, Chianti or Lambrusco, all available at vomFASS at Mall of America.

Easy Summer Party Food

It’s summer in Minnesota, and if your calendar looks like mine, it’s clear that we all try to IMG_3005pack in as many gatherings as possible with family and friends during the social season – otherwise known as summer, a.k.a. road construction season. And to me, socializing goes hand in hand with fabulous food and drink!

I’ve noticed that my cooking class recipes have had a certain Summer theme: Food and drinks that are fast and easy (because our summers are SUPER busy!), don’t require much heat to prepare (because it IS occasionally hot in Minnesota!), and include ingredients that can be left out for a couple hours at an outdoor party without spoiling (olive oil, balsamic vinegars and spices are great for that!) Of COURSE these dishes are delicious, because otherwise, what’s the point?! (psst! don’t tell anyone they’re pretty healthy, too!)IMG_3003

So here is the handout from one of my recent cooking classes: Mediterranean Lifestyle Summer Party Recipes. Three quick and easy party food recipes and three yummy sangria recipes to get you started on your summer party menu planning. By the way, there are LOTS more recipes from my classes, so if you need more ideas, just stop by vomFASS at Mall of America or call us at (952) 426-3222. Ask to speak to someone about ideas for putting vomFASS products to work on a SMASH HIT menu for your next social gathering, whether you’re hosting or just bringing a dish to pass!

Happy Summer Socializing, fellow foodies!

Mediterranean Lifestyle: Whole Grains Cooking Class Recipes

Farro Arugula Salad

6 servings

Ingredientsminnesota-food-vom-fass-mall-of-america-cooking-class-1.jpg

Browse online for product details, then call us to order at 952-426-3222 so you can take advantage of our Rewards Club perks!  

Directions

Heat oven to 350 degrees. Add farro and broth to a pot. Bring to a boil. Reduce heat to Farro and arugula saladmedium and simmer for 30 minutes. When farro is al dente, drain and rinse with cold water, then drain well. While farro is cooking, toast hazelnuts on a sheet pan for about 10 minutes, or until brown skins start cracking. Watch carefully to prevent over-toasting. Cool, then rub hazelnuts between your hands to remove brown skins. Chop slightly. Mix vinegar, olive oil and maple syrup with salt and pepper. Whisk or shake until combined. Toss all ingredients together in a large bowl.

Greek Quinoa Saladminnesota-food-vom-fass-mall-of-america-cooking-class-2.jpg

6 servings

Ingredients

Browse online for product details, then call us to order at 952-426-3222 so you can take advantage of our Rewards Club perks! 

DirectionsMinnesota Food vom Fass Mall of America Cooking Class Quinoa Salad

Prepare quinoa according to package instructions. Let quinoa cool to room temperature or refrigerate to use later. In a large bowl, combine quinoa, tomatoes, cucumber, kalamata olives, red onion, and feta cheese.

To make the dressing, whisk together olive oil, vinegar, and Greek Mix in a small bowl. Pour dressing over the salad and toss. Season with salt and pepper, to taste.

Mango Sorbet with Pineapple Curry Oatmeal Topping

Serves 8

Ingredients

Directions

Preheat oven to 400°. In a medium bowl, combine oats, butter, olive oil, sugar, salt and curry. Spread on a sheet pan and toast for a few minutes in oven. Remove from oven and cool. Scoop ¼ cup servings of sorbet into serving dishes. Top with cooled crumble and drizzle with Plum Balsamic.

Browse online for product details, then call us to order at 952-426-3222 so you can take advantage of our Rewards Club perks!