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.

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Easter Brunch at Home

You can fight the crowds of people Sunday morning for a turn at Easter brunch in a restaurant. Or, you can make this easy, delicious and healthy brunch at home while in your PJs, with your favorite music streaming and sipping on a glass of bubbly!

Here’s our suggestion: Asparagus + Manchego Cheese Omelets – Serves 4Brunch at Home Omelet Asparagus vomFASS Mall of America

Ingredients

1 lb asparagus
8 eggs
1 C. Manchego cheese, grated
vomFASS ingredients:
Lemon Extra Virgin Olive Oil
Garlic Pepper Whole Blend
Herb Garlic Sunflower Oil
Pyramid Sea Salt
Indian Green Peppercorns

Tomatoes, avocado, or green onions for garnish.

Directions

Heat oven to broil. Wash asparagus and snap off tough ends. Blanch asparagus for 2 minutes in a steam basket over boiling water in a large saucepan. Then rinse asparagus in cold water to stop cooking. Pat dry on paper towels. (You can blanch a day in advance and hold in a container or zipper bag in the refrigerator until the next morning.) Place spears on aluminum foil lined baking pan with Asparagus Grilled Vegetarian vomFASS Mall of Americasides. Drizzle with Lemon Extra Virgin Olive Oil, turning spears to coat evenly with oil. Crack Garlic Pepper Whole Blend generously onto spears. Broil for 4 minutes on top rack of oven. (If your grill is free from its snow bank, use that instead of broiling!) Hold asparagus in oven on low, or turn oven off to hold while making eggs.

Make omelets two eggs at a time. Crack eggs into a bowl and whisk. Add 1 T. water and a pinch of Pyramid Sea Salt, groundProsecco vomFASS Mall of America or crumbled with fingers, and a grind or two of Green Indian Peppercorns and whisk again. Heat Herb Garlic Sunflower Oil in an omelet pan or small non-stick saute pan over medium high heat until oil is hot. Add eggs, reduce heat to low and cook until set but not dry. A cover can help get the center set. Slide omelet onto plate and put in oven to hold with asparagus. Cook the remaining omelets. Assemble with asparagus, add grated 1/4 cup grated cheese to each omelet, saving some for garnish. Add other garnishes desired.

Pair with sparkling wine, such as our beautiful Sentio Prosecco from Italy, on its own or add orange juice for a Mimosa. Enjoy!

Simplify: instead of omelets, simply scramble the eggs all at once and serve with asparagus on the side and grate cheese over all.