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.
1 C. tri-color coleslaw mix OR shredded cabbage
1/2 cup TOTAL of chopped cilantro, diced red or yellow bell pepper, sliced green onion, sliced fresh jalapeno, proportions to your preference
7 oz cooked shrimp, tails and shells removed
OR you can start with raw shrimp, seasoned with Viola’s Thai Curry seasoning, sautéed in vomFASS Chili Sunflower Oil
Cubed Avocado (optional)
4 – 6 lettuce leaves or 2 egg life wraps (I like to lightly brush the egg life wraps in Chili Sunflower Oil, then lightly toast in a cast iron skillet)
2 Tbs. powdered peanut butter aka PB2 or PB Fit
1 Tbs. water
2 t. lite soy sauce or liquid aminos
1/8 t. Viola’s Thai Curry seasoning
¼ t. sugar stevia powder, or a couple drops of Stevia liquid
2 tsp. vomFASS Ginger Sesame Oil
Combine cole slaw mix and cooked shrimp in a medium sized bowl. Mix all the ingredients for the dressing together in a small bowl. Pour over shrimp and slaw. Toss to coat. Best if you can let the mixture sit for 30 minutes or more to let flavors blend. Pile mixture onto lettuce leaves. Enjoy!
Optavia Lean & Green guidelines: each recipe is 1 Lean, 3 Greens, 2 Condiments, 2 Healthy Fats and 1 Snack, WITHOUT the avocado and WITH the lettuce boats. If using egg life wraps, reduce shrimp to 5.6 cooked ounces. This is a very filling recipe. It’s a great one to use on days when you are splitting your lean & green into two meals – just reduce the volume of shrimp and veggies as needed to accommodate your daily total.
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.
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.