Food and drink are your love languages, vomFASS is your translator! In Mall of America's Culinary on North (N345), we delight in experiencing extraordinary olive oil, balsamic vinegar, spices, wine, whiskey, brandy, liqueurs and more. Free tastes daily. Cooking, wine and spirits classes weekly. Gifts of great taste, customized as desired. Only the best, always.
2 cans (15 oz) legumes, drained and rinsed (Garbanzo, Cannelini, Great Northern, black beans, etc.)
1 medium onion, diced
1/2 red bell pepper, diced
1/2 yellow or orange bell pepper, diced
½ C. sliced Kalamata Olives
½ C. vomFASS Jalapeno Extra Virgin Olive Oil (substitute another infused oil if you don’t like spicy) ¼ C. vomFASS Apple Balsamic Vinegar 2 – 3 tsp. vomFASS Greek Seasoning, more or less to taste vomFASS Mediterranean Sea Salt, to taste
Combine all ingredients in a medium bowl. Serve with bread, on crostini or as a garnish, in a pita pocket, as side dish or salad topping. Flavors will bloom and blend, and this will taste even better in a day or two or three. Substitute veggies for what you have or like. Change up the flavor by using different oil, vinegar and spice combinations.
This salad recipe has no proportions indicated because it is completely scalable to the number of people you are feeding. For a single serving, I use a combined total of about 1 1/2 to 2 cups of veggies, an ounce of cheese, 1 – 5 oz. can of tuna, and a total of about 2 tablespoons of vinaigrette. For the vinaigrette, use 1 part vinegar to 2 parts olive oil, season with mustard and spices to your taste. Adjust the contents and proportions to what you like to eat. Really, you can’t mess this up. You can do it!!! 🙂
Not Quite Nicoise Salad
Spring greens or baby spinach
Tomatoes, cut in bite-sized pieces
Green beans, steamed for 3 minutes and chilled
Red onion, sliced vomFASS Olives, with pimento
Feta Cheese, cubed or crumbles
Canned tuna (or chicken)
Vinaigrette made with these vomFASS products:
Honey Balsamic Vinegar
Lemon Extra Virgin Olive Oil
Viola’s Mediterranean Fish Seasoning
Pyramid Sea Salt
Veggies of choice: eggplant, zucchini and yellow squash, onions, bell peppers, mushrooms, asparagus, radishes, garlic, etc.
Pyramid Sea Salt vomFASS Pizza Extra Virgin Olive Oil vomFASS Aceto Balsamico Maletti or di Famiglia
Slice veggies into ½ inch to ¼ inches, depending on density of vegetable. Combine olive oil and sea salt in a large bowl or pan. Add veggies and toss gently until lightly coated. Place on grill mat on a 425 degree grill, or spread in a single layer onto a pre-heated sheet pan. Roast or grill at 425 degrees, turning halfway through to get a slight char on each side. Time varies from 10 – 30 minutes, depending on types of veggies and desired char.
Enjoy as a side dish (Drizzle with Aceto Balsamico for serving), cool for an antipasti plate with the remoulade below, enjoy as a healthy snack, blend into a dip (see recipe below), add to a salad, or make them into soup!
Roasted Veggie Remoulade
¼ C. plain Greek yogurt
¼ C. mayonnaise
1 T. capers, rinsed and chopped
½ T. vomFASS Calamansi Balsam Vinegar 2 tablespoons vomFASS Dijon mustard vomFASS Sea Salt and Viola’s Pepper with Herbs, to taste
Whisk together all ingredients. Serve in a small bowl on a platter with roasted veggies.
Roasted Veggie Dip with Flatbread
2 C. roasted veggies (see recipe above)
7 T. vomFASS Pizza Extra Virgin Olive Oil 2 t, vomFASS Vingre Viejo de Montilla (Spanish Red Wine Vinegar)
1 small clove garlic, finely chopped (unless garlic is in roasted veggies) vomFASS Sea Salt and Viola’s Pepper with Herbs 2 t. Viola’s Smoked Paprika (spicy or sweet)
1 t. Viola’s Cumin
3 6-inch pitas, flatbread or cauliflower pizza crust
When cool enough to handle, coarsely chop vegetables and transfer to a food processor along with 1 Tbsp. olive oil, vinegar, garlic, salt and pepper. Pulse until mixture is finely chopped with some texture remaining. Taste and season with more salt and pepper, if needed. Transfer to serving bowl.
Preheat oven to 350°F. In a small bowl, stir together paprika, cumin and 1/2 tsp. salt. Cut each pita or flatbread into triangles. Arrange triangles in a single layer on 2 large baking sheets. Lightly drizzle with remaining 3 Tbsp. olive oil and sprinkle with spice mix. Bake until crisp and golden brown, about 12 minutes. Serve dip at room temp with pita chips or flatbread.
Have you ever entered a room to meet eight people for the first time and leave 90 minutes later with eight new friends? That’s an awesome feeling, and it’s how tonight’s cooking class went. In fact, the photos ended up being more about the people than the food, but the happy smiles are because of the food and the experience, so that’s OK, right?
Francis is not THE most common name, yet we had two people in the class by that name and almost every else knew or were related to a Francis, including me – so we got off on a congenial foot by declaring it Francis Night at vomFASS! The night was also special because Francis from Memphis was celebrating her birthday and because we were graced by the presence of newlyweds who joined the class during their 12 hour layover on their way to honeymoon in Iceland! (Coolest newlyweds of the year!)
But enough about how much fun we had (DO join us next time!), let’s get to the recipes!
Shrimp Salad / Dip / Tacos
2 C. cooked cocktail-sized shrimp (mini) vomFASS Chili Sea Salt, to taste 3 T. vomFASS San Domenico or Jalapeno Extra Virgin Olive Oil 1 1/2 vomFASS Calamansi or Mango Balsam Vinegar 1/4 C. minced cilantro 1/4 C. sliced green onions 1/4 C. diced red bell pepper 1/4 C. Poblano pepper Tortilla chip scoops, romaine leaves, taco shells or salad greens Directions
Whisk together oil, vinegar and spices. Add remaining ingredients. Serve as desired: on greens for a salad, on lettuce leaves or taco shells, or with tortilla chips for an appetizer.
Sun-Dried Tomato Basil Pasta 6 servings
1 pkg vomFASS Basil Pasta OR 8 C. zoodles to replace pasta
1 t. Violas’ Caprese Salt or to taste
1 t. Violas’ Pepper with Herbs, or to taste
¼ C. vomFASS San Domenico Extra Virgin Olive Oil
1 – 2 T. vomFASS Herb Garlic Sunflower Oil OR Chili Sunflower Oil
1 jar vomFASS Sun-dried Tomatoes
½ C. chopped sweet onion
½ C. chopped orange bell pepper
2 t. minced garlic (fresh or jarred)
1 C. chopped fresh baby spinach
Parmesan Cheese, to taste
vomFASS Aceto Balsamico di Famiglia
Chop sun-dried tomatoes and set aside. Sauté onion and pepper with sunflower oil over medium high heat, just until tender crisp. Add garlic and sauté about one more minute. Stir in sun-dried tomatoes and seasonings. Set aside in pan. Cook pasta in boiling salted water 1 minute less than minimum recommended on package. Lift out of water and into the pan with sautéed veggie mixture, along with about ½ cup of pasta water. Add olive oil, spinach and adjust spices. Toss, cover and let rest in a warm place until ready to serve. Serve with parmesan and drizzle with Aceto Balsamico.
I love meeting people who are as jazzed about easy, delicious and healthy cooking and eating as I am! Tonight’s class was delightful, with engaged participants enjoying the company and the food. The recipes were such a hit that I just had to share this peek at the fun. Join us for next month’s classes! See the class schedule on our Facebook page.
Chopped Potato Salad Serves 2 – 3
Ingredients – Salad
2 T. Spicy Honey Mustard Dressing (recipe below)
½ C. Chickpeas, rinsed and drained
¾ C. Small red potatoes, steamed, chilled and and cubed
½ C. Cherry or grape tomatoes
1 hand full green beans, steamed to tender crisp and chilled
1 Egg, hard boiled and diced
Ingredients – Honey Mustard Dressing
½ C. vomFASS Garlic Extra Virgin Olive Oil
3 T. vomFASS White Balsamic Vinegar
1 T. vomFASS Forest Honey
1 T. vomFASS Walla Walla Chipotle Mustard
vomFASS Himalayan Sea Salt and Peppercorn Mix to taste
Combine dressing ingredients and whisk until emulsified. Leftovers may be used as a salad dressing or marinade for chicken, pork chops or shrimp. Combine salad ingredients and serve. This salad is even better the second day!
Black-Eyed Peas and Walnut Lettuce Wraps Serves 6-8
2 cans black-eyed peas, drained and rinsed or 3 cups cooked from dried state
1 medium onion, chopped
1 can diced water chestnuts
1 medium carrot, roughly grated
½ C. chopped walnuts
1 red bell pepper, chopped
¼ C. fresh parsley, chopped
2 T. vomFASS Orange Extra Virgin Olive Oil or Red Pepper Extra Virgin Olive Oil if you prefer spicier
¼ C. vomFASS Fig Chili Balsamic 1 t. vomFASS African Rub spice blend vomFASS Sea Salt and Peppercorn Mix, to taste
Bibb / Butter lettuce leaves, washed and dried
Heat oil in large skillet over medium heat. Add onion, pepper, carrots and water chestnuts. Reduce heat to low, cover pan
and continue cooking until veggies are tender crisp, about 3 – 5 minutes. Stir in walnuts, black-eyed peas, Fig-Chili Balsamic and parsley. Season with salt and pepper to taste. Cool slightly. Spoon about ¼ cup of the mixture into each lettuce leaf. Fold the leaves in half and eat taco-style. vomFASSified from Oldwayspt.org
Balsamic Watermelon SaladServes 6
vomFASS Aceto Balsamico Maletti
1 Small seedless watermelon
1 T. vomFASS Calamansi Balsam Vinegar
2 T. vomFASS Agora Extra Virgin Olive Oil
1/4 C. fresh mint leaves, chiffonade
2/3 C. crumbled feta cheese
vomFASS Sea Salt and Peppercorn Mix
In a large bowl, whisk together the Calamansi Balsam Vinegar and olive oil with a pinch of salt and pepper. Cut the watermelon into cubes or use a melon baller and scoop it into balls. Add it to the bowl, along with mint and feta cheese. Toss to combine. Drizzle the salad with Aceto Balsamico Maletti and serve. You can serve this on a tray, in a bowl, or even as individual wedged servings.
Easy DessertServes 6
vomFASS Star Forest Raspberry Balsamic
vomFASS Pistachio Oil
vanilla ice cream or frozen yogurt
Scoop one small serving of ice cream or yogurt into serving bowl. Drizzle with Star Forest Raspberry Balsamic and Pistachio Oil. Enjoy! (You won’t believe how decadently delicious this is!)
This week’s Mediterranean Lifestyle Cooking Class at vomFASS in Mall of America put the spotlight on Spain and their delightfully delicious tradition of tapas.
Tapas are a variety of small savory Spanish dishes, often served as a snack with drinks, or with other tapas as a meal. To “tapear,” going from bar to bar for drinks and tapas, is an essential part of the social culture of Spain, especially in the south. Learn more about tapas in this great guide to tapas bars and restaurants in Sevilla.
Tapas are perfect appetizers for your summer parties, or serve several for a “small plates” dinner party. Pair them with one or more of our Spanish wines currently in stock. I especially love Cava or Tempranillo with these dishes. These recipes were a huge hit in class this week (and vomFASS staff scarfed up the leftovers very quickly!). I hope you enjoy them as well! And I invite you to join us in a future cooking class. Check out our schedule. Call us at 952-426-3222 to order the vomFASS products included in these recipes.
Tater Tapas Serves 8 – 10
15-20 mini potatoes
¼ C. Manchego Cheese, finely shredded
¼ C. vomFASS Truffle Extra Virgin Olive Oil vomFASS Sea Salt & Pepper ¼ C. Sour cream or Plain Greek Yogurt
½ t. vomFASS Fried Potato Spice 3 green scallions, tops cut on a diagonal
Fill stock pot with enough water to cover potatoes, add a teaspoon of sea salt and bring to a boil. Reduce heat and simmer until potatoes are fork tender, about 5 – 10 minutes, depending on the size of potatoes (do not overcook). Strain and cool enough to handle or refrigerate up to 4 days before using.
Preheat oven to 425 degrees. Using a paring knife, cut each potato with 3 to 4 slices halfway through. Place potatoes on baking sheet. Drizzle with Truffle oil. Sprinkle with cheese, salt & pepper. Roast until slightly brown and crispy, about 10 minutes. While roasting potatoes, combine Fried Potato Spice and sour cream or yogurt. Remove potatoes from oven and cool slightly. Top with a tiny dollop of sour cream/yogurt mixture and garnish with scallions before serving.
Tuna & Red Pepper ToastsServes 12
½ C. mayonnaise
½ C. vomFASS Don Carlos Extra Virgin Olive Oil, divided; more for serving
1 T. minced garlic
3 t. vomFASS Calamansi Balsam Vinegar, divided
2 – 7 oz. cans tuna, drained
1 small shallot, minced (about 2 tablespoons)
1 T. small brined capers
3 T. minced fresh flat-leaf parsley leaves, divided vomFASS Pyramid Sea Salt and freshly ground Peppercorn Mix, to taste
1 jar vomFASS Red Pepper Pesto ¼ C. Manchego Cheese, finely shredded
12 baguette slices, cut on a sharp biasBrush baguette slices with olive oil and lightly toast under a broiler or on a grill.
Combine mayo, ¼ cup extra virgin olive oil, minced garlic, 1 t. Calamansi Balsam Vinegar and sea salt, to taste. Set mixture aside for a moment or make in advance and refrigerate up to 2 days.
Combine Red Pepper Pesto with Manchego cheese and set aside.
Place tuna in a medium mixing bowl and break it up with a fork. Add to tuna: ¼ cup of the aioli you just made, minced shallot, 2 teaspoons Calamansi Balsam Vinegar, capers, 2 tablespoons minced parsley, and ¼ cup of olive oil. Fold mixture gently to incorporate all ingredients. Adjust seasoning to taste with salt and pepper, adding more vinegar, olive oil, or aioli for flavor if desired.
Spread Red Pepper Pesto mixture in a thin layer onto toasted baguette slices. Arrange baguette slices on a serving board. Top them with a spoonful of tuna mixture, followed by a small dollop or drizzle of remaining aioli. Sprinkle with remaining parsley, drizzle with olive oil, and sprinkle with coarse sea salt. Serve immediately.
One 14-ounce can diced tomatoes, drained, or 1 1/2 C. fresh diced tomatoes
2 T. vomFASS Don Carlos Extra Virgin Olive Oil 1 T. vomFASS Forest Honey 1 T. vomFASS White Balsamic Vinegar 1 small shallot, minced
1 garlic clove, minced
1 t. vomFASS Aglio Olio Pepperoncino spice blend vomFASS Sea Salt and freshly ground Peppercorn Mix ½ C. hummus (see recipe below)
4 pocketless pita breads
½ C. thinly sliced dry chorizo (2 ounces)
½ pound shelled and deveined cooked small shrimp
1 C. Manchego cheese, shredded vomFASS Aceto Balsamico Maletti, for garnish
Preheat oven to 425°. In a medium bowl, mix tomatoes with olive oil, honey, vinegar, shallot, garlic, spice blend, salt and pepper. Stir in shrimp.
Spread hummus on pita breads. Top with chorizo and Manchego. Bake directly on the oven rack for about 4 minutes, or until cheese is melted. Transfer flatbreads to work surface. Using slotted spoon, top with tomato mix. Quarter flatbreads, drizzle with Maletti and serve.
2 T. vomFASS Toasted Sesame Oil 2 T. vomFASS Garlic Extra Virgin Olive Oil (more, as needed)
1 T. vomFASS Calamansi Balsam Vinegar vomFASS Sea Salt, to taste
Using a food processor or blender, combine all ingredients. Slowly drizzle in more garlic olive oil while mixing, if needed, until desired consistency. Serve with corn chips, fresh veggies as a dip. Also good as a sandwich spread or pizza base sauce.
So maybe you wouldn’t trade that Cadbury Chocolate Egg for a Deviled Egg. But then again, maybe you haven’t tried a vomFASSified Deviled Egg! Here are two recipes for putting some zip in your app!
Curried Deviled Eggs
Serves 12 (2 each)
12 large eggs, hard boiled and peeled1/3 C. mayonnaise
2 t. vomFASS White Grape Balsamic Vinegar ½ t. vomFASS Madras Curry Powder, more for garnish
1 T. vomFASS Walla Walla Sweet Onion Mustard vomFASS Himilayan Sea Salt and Indian Green Pepper to taste vomFASS Calamansi Balsamic Pearls
cream or milk to moisten yolks, as needed
Slice eggs in two, lengthwise. Spoon out the yolks into a bowl and mash with fork until smooth. Add the mayonnaise, vinegar, curry powder, mustard, salt and pepper and mix well. Spoon the filling into the egg whites, or put the yolk mixture into plastic re-sealable bag. Cut one corner off and squeeze yolk mixture into egg whites. Garnish with Curry and Calamansi Balsamic Pearls before serving. Use a small spoon to create a little divot in each yolk mixture to keep the pearls in place. Enjoy!
Smokin’ Good Deviled Eggs
Serves 12 (2 each)
12 large eggs, hard boiled and peeled
1/3 C. real mayonnaise
2 T. bacon bits (optional)
1 T. vomFASS Spanish Red Wine Vinegar 1 T. vomFASS Walla Walla Sweet Onion Mustard
vomFASS Garlic Pepper Whole Blend and Danish Smoked Sea Salt, to taste Cream or milk, as needed, to make the filling easy to pipe. vomFASS Spicy Smoked Paprika and Raspberry or Calamansi Balsamic Pearls, for garnish
Slice eggs in two, lengthwise. Spoon out the yolks into a bowl and mash with fork until smooth. Add mayonnaise, vinegar, seasonings, and mustard, and mix well. Taste and adjust seasonings and vinegar, as needed. Add a teaspoon or two of cream if needed. Spoon the filling into the egg whites, or put the yolk mixture into plastic bag. Cut one corner off and squeeze yolk mixture into egg whites. Garnish with paprika by putting it in a fine strainer and tapping over eggs. Make a small divot in each yolk and add a few balsamic pearls. Enjoy!
Ingredients ¼ C. vomFASS Walla Walla Onion Mustard (or Chipotle Mustard) 1 T. vomFASS Aioli spice blend ¼ C. Mayonnaise
2 T. Raw Onion, minced
Pretzels, Crackers, Roasted Veggies, Sandwiches
Directions Combine mustard, mayo, onion and seasoning. Cover and refrigerate at least 30 minutes, or until serving. Serve as a dip, sandwich or spread.
Antipasti Tray Serves 6
Ingredients – choose several of these options: Roasted veggies (see recipe below)
1 lb. cold cuts of choice: turkey, ham, salami, etc.
1 lb. Cheese(s) of choice, sliced or cubed
Cooked shrimp, chilled
Olives, pickles, artichokes, capers, other pickled or marinated veggies
Crackers or bread
vomFASS Whisky BBQ Sauce for shrimp
Mustard dip (recipe above) vomFASS Aceto Balsamico Maletti, to drizzle on veggies, cheese, meats
Directions Arrange all ingredients on a platter. Enjoy!
Roasted Veggies Serves 4
Ingredients Fresh veggies of choice, sliced ¼ inch lengthwise, such as: zucchini, summer squash, onion, red bell pepper, mushrooms, thin asparagus, etc.
2 T. vomFASS Smokey BBQ Extra Virgin Olive Oil
vomFASS Sea Salt and freshly ground Peppercorn Mix, to taste
Directions Toss veggies in a bowl with oil and spices. Spread onto a sheet pan and broil or grill until lightly browned and tender-crisp – about 5 – 10 minutes. Remove from pan and drain juices. Arrange on a platter and drizzle with Maletti. Enjoy!
Teeling Truffles Serves 8
Ingredients 1 cup good-quality dark chocolate, broken into pieces
½ cup heavy cream (or 1 can sweetened condensed milk)
2 T. vomFASS Stephen’s Choice Irish Whiskey 1 tsp. vanilla extract
½ cup of hazelnuts, chopped and toasted
Directions Place the chocolate in a heatproof glass bowl and set aside. Bring the cream to the boil in a microwave safe dish in the microwave.Using a whisk, mix the cream through the chocolate until it is completely melted. (Alternate: combine chocolate and cream and microwave until melted, about 3-5 minutes) add whiskey, vanilla and half the chopped hazelnuts. Cover with cling wrap and place in the fridge for about an hour until it is firm enough to scoop. When the chocolate is set, scoop out a small tablespoon amount and roll into little balls. Sprinkle a clean work surface with remaining hazelnuts, and roll truffles in to coat. Place back in fridge until ready to serve.
Hot Mulled Apple Cider Serves 6
Ingredients 4 ½ C. apple cider
½ C. vomFASS Calvados or Apple Brandy ¼ C. vomFASS Orange Liqueur
1 T. vomFASS Chai Masala Orange slices, vomFASS Cinnamon Sticks and Whole Star Anise for garnish
Directions Combine all ingredients except garnishes in a crock pot or kettle. Bring to a simmer and hold on low.
It’s football season! Which means it’s party season. Regardless of whether you’re intently watching every play, or find the commercials more entertaining than first downs – we’re all big fans of football party food!
Each week of the regular season, we will publish a suggested menu and recipes for entertaining the gang – whether you’ve got the game on or not! Our tip for the week: keep it simple so you can enjoy your guests – and the game – as much as they enjoy noshing on easy, delicious (psst – and healthy!) food featuring vomFASS olive oils, vinegars, spices, liqueurs, wines and spirits!
Argentina BBQ Toasted AlmondsServes 12
3 T. vomFASS Argentina BBQ spice blend 2 T. vomFASS Pepone Extra Virgin Olive Oil 3 C. raw almonds
Preheat oven to 350 degrees. Mix the spice blend and olive oil in a medium bowl. Add almonds and toss to coat. Spread onto a sheet pan. Bake about 15 – 20 minutes or until almonds are toasted, stirring twice. Cool almonds completely before serving. Store in airtight container up to 5 days.
Ham & Cheese Pinwheels Serves 16 (two each)
½ lb. deli ham
½ lb. Cheese of choice, thin sliced
4 large flour tortillas or sandwich wraps (gluten free, optional)
Veggies of choice, sliced very thin
1/3 C. mayonnaise
2 T. vomFASS Walla Walla Onion Mustard 1 or more jars vomFASS Chutney: Mango, Raspberry, Fig
Mix mayo and mustard. Spread a thin layer onto a tortilla, all the way to edges. Work on just one tortilla at a time, keeping the others in original packaging or a plastic zipper bag. Place ham, cheese and veggies onto tortilla, leaving about an inch of tortilla uncovered on the side that will be the outside edge. The mayo/mustard mixture will help keep the edge sealed. Roll up the tortilla. Cut into about 8 one inch pinwheels. Keep finished pinwheels covered in plastic wrap until ready to serve. Place an appetizer knife or small spoon into each chutney jar, or transfer contents to a condiment sized serving bowl for guests to use as garnish for their pinwheels. Enjoy!
Veggie / Chip Dip
1 C. plain Greek yogurt or sour cream
3 T. vomFASS Fried Potato Spice 2 t. vomFASS Spanish Red Wine Vinegar
Combine all ingredients in a bowl and mix well. Serve with your favorite veggies or chips. May be made a day or two in advance.
Balsamic Grilled Peaches on a Stick Serves 8
2 peaches, halved and pitted
¼ C. vomFASS Pepone Extra Virgin Olive Oil ¼ C. vomFASS Aceto Balsamico Maletti ½ C. plain Greek yogurt
1 dropper liquid Stevia with vanilla
¼ C. Pistachios, crushed
8 six-inch skewers (if using wood skewers, soak in water for 15 minutes)
Pre-heat grill or oven to 450 degrees. Wash and dry peaches. Cut them into quarters and dispose of pits. Spear each peach quarter onto a skewer. Place on baking pan with edges, brush with olive oil. Grill or roast for 4 – 5 minutes, turning half way through. Brush or drizzle with Maletti. Grill or broil another 3 – 4 minutes. In the meantime, stir Stevia into yogurt. Remove peaches from heat and place on serving dishes or tray. Add a dollop of yogurt to each peach, garnish with pistachios. May be grilled ahead of time and served chilled. Enjoy!
Apple Whiskey Sour Serves 1 / Serves about 16
1 ½ oz./ 750 ml vomFASS American Whiskey 1 T. / 1 C. vomFASS Apple Balsamic 2 oz./ 4 ¼ C. apple cider
Combine all ingredients in a shaker. Fill with ice for a short shake. Pour into a rocks glass serve with a twist of apple peel. May be batched ahead of time and refrigerated for serving to a crowd on the rocks.
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!
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.
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)
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
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
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
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
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!)
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
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
Place pears and Chai Masala on a pan, brush with olive oil. Grill, cut side down, for 4 – 5 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.
It’s summer in Minnesota, and if your calendar looks like mine, it’s clear that we all try to pack 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!)
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!