Francis Night at vomFASS Cooking Class

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

Ingredients

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

Ingredients

  • 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


Directions

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.

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Delicious + Nutritious Tuscan Bean Soup

It’s January and its Minnesota. A healthy, delicious soup is just the comfort food your fitness goals and the weather call for! This Tuscan White Bean, Sausage and Veggie Soup will feed a family or provide a few meals for one or two! Skip to the end to read my “quick and easy” note, which was the path I chose for our Mediterranean Lifestyle cooking class tonight! This soup pairs beautifully with a Chardonnay (sparkling or still) or Pinot Noir.

Ingredients

2 T vomFASS San Domenico Extra Virgin Olive Oil

1 pound Italian sweet or spicy sausage, casing removed

1 medium onion, chopped

2 large carrots, diced small

2 large potatoes, diced small

2 cloves garlic, minced

1 Viola’s bay leaf

2 (15 ounce) cans white cannelini beans

2 small bunches of kale, ribs removed and roughly chopped

8 C. low-sodium chicken stock (read the label to find one that doesn’t have sugar and a bunch of other stuff you don’t want in your soup!)

Violas Feta Seasoning, to taste (at least a couple teaspoons!)

vomFASS Herb Vinegar, to taste

Directions

In a large pot, heat olive oil over medium heat. Add sausage and brown, stirring occasionally to break into smaller pieces, approximately 10 minutes.

Add onion, carrots, potato, and bay leaves salt and pepper. Cook until vegetables begin to soften, stirring occasionally, approximately 10 minutes. Add garlic and beans; cook for another 2-3 minutes. Add kale and cook until slightly wilted. Add chicken stock, season and cover with lid.

Bring soup to a boil, then reduce heat and keep at a simmer for about 45 minutes, although a bit longer is completely fine. The soup will thicken as the potatoes begin to release their starch into the soup. Serve with a splash of Herb Vinegar.

Vegetarian option: eliminate sausage; replace San Domenico EVOO with vomFASS Smoky BBQ EVOO.

Fast and easy: Use pre-cooked Italian sausage (I used Chicken Italian sausage from Fresh Thyme Market), and pre-minced garlic. Add all ingredients, including olive oil, to crock pot or pressure cooker and cook as appropriate to appliance type. I used an Instant Pot on High Pressure setting for 6 minutes. Don’t forget that pop of Herb Vinegar right before eating!

Even Skinnier: Replace potatoes and carrots with a variety of other veggies, such as chopped or spiralized zucchini, cauliflower, shredded cabbage, celery, fresh fennel, or tomatoes.  Reduce cooking time to adjust for higher water content veggies.