Mediterranean Lifestyle Cooking Class June 26, 2018

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

Mediterranean Diet Cooking Class vomFASS Mall of America Mark Kathy
Nice job on that colorful, flavorful salad, Mark & Kathy!

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

Potato Salad Minnesota Food vomFASS Mall of America
This colorful salad is as nutritious as it is delicious! Great for the MN summer vegetable bounty! 

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 

Directions

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

Ingredients

Mediterranean Diet Cooking Class vomFASS Mall of America Andy Susie
Andy and Susie joined us during their Twin Cities vacation, from Illinois!

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

Directions

Heat oil in large skillet over medium heat.  Add onion, pepper, carrots and water chestnuts. Reduce heat to low, cover pan

Black Eyed Pea Lettuce Wraps Mediterranean Diet Cooking Class vomFASS Mall of America
Black-eyed pea and walnut lettuce wraps make a great appetizer or meatless main dish. I loved the leftovers with Paul Blisson Rosé from vomFASS.

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 Salad Serves 6

Ingredients

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 

Directions

Mediterranean Diet Cooking Class vomFASS Mall of America Father Daughter
Tiffany knew her dad, George, would love the gift of a cooking class – and quality time with her! 

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 Dessert Serves 6

Ingredients

vomFASS Star Forest Raspberry Balsamic
vomFASS Pistachio Oil

vanilla ice cream or frozen yogurt

Directions

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!)

 

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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.

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! 

Easy, Delicious, Healthy Meals

One of our most popular classes is when we feature exciting new pizza / flatbread recipes. We create new recipes for each class that explore different cultures, healthy ingredients and surprising flavors. For example:

Spanish Coca Serves 2 – 4IMG_1521

Ingredients
1 C. boiling water              ½ C. raisins
½ C. walnut halves            1 small bunch Swiss chard
2 cloves garlic, minced
1 large pizza crust (gluten free, if desired)
4 T. vomFASS Don Carlos Extra Virgin Olive Oil
vomFASS Danish Smoked Sea Salt and Peppercorn Mix, to taste
vomFASS Aceto Balsamico di Famiglia, Red Pepper EVOO, or Truffle EVOO for drizzling

Directions
Pour water over raisins and let stand 15 minutes. Drain. Place walnuts on a baking sheet and toast until fragrant and lightly golden, about 7 minutes.

Preheat oven to 450 degrees. Remove stems from chard, wash, and spin dry. Heat half of olive oil in a pan on medium heat. Add garlic and stir for 5 seconds. Add the Swiss chard and raisins. Sauté, tossing occasionally with tongs, until wilted, about 6 to 8 minutes. Season with salt and pepper.

Place greens on crust. Top with the walnuts and drizzle with the remaining 2 tablespoons olive oil. Slide pizza onto stone and bake until toppings are hot and crust is browned, about 10-12 minutes. Remove coca from oven and cut into wedges. Serve immediately or at room temperature. Drizzle with balsamic or olive oil, to taste.

Pear and Pomegranate Salad Serves 6Minnesota Food Salad vomFASS Mall of America

Ingredients
1 lb mixed salad greens or baby spinach
2 ripe pears, sliced
4 T. chopped walnuts
½ C. gorgonzola, goat or feta cheese, crumbled
4 T. vomFASS Pomegranate Balsamic Vinegar
4 T. vomFASS Walnut Oil
vomFASS Sea Salt and Pepper

Directions
Divide salad greens onto individual serving plates.  Arrange a pear slices on greens.  Sprinkle with walnuts and cheese. In small bowl, whisk together vinegar, oil, salt and pepper.  Drizzle over salads.  Serve immediately.

Chili Mango Shrimp Cilantro Pesto Pizza Serves 2 – 4Minnesota Food Cooking Class vomFASS Mall of America image

Ingredients
Mango Shrimp
8 – 12 medium sized raw shrimp, skins, tails and veins removed
2 T. vomFASS Chili Sunflower Oil (may substitute Lemon EVOO for all or part of Chili Oil for less spicy)
1 T. vomFASS Mango Balsamic Star
1 clove minced garlic
½ t. vomFASS Chili con Carne spice blend
vomFASS Himalayan Sea Salt and Peppercorn Mix, to taste

Cilantro Pesto
3/4 C. fresh cilantro leaves
1/4 C. parsley leaves
2 garlic cloves, coarsely chopped           2 T. pine nuts
¼ C. Cheese Bros. Parmesan, grated      ½ C. vomFASS Don Carlos Extra Virgin Olive Oil
½ t. vomFASS Himalayan Sea Salt      vomFASS Peppercorn Mix

Directions
Mango Shrimp
Combine oil, vinegar, garlic, salt and pepper in a glass bowl or zip top bag. Add shrimp and marinate 15 – 20 minutes; no longer, as shrimp will break down in acidity. Empty shrimp and marinade into hot pan. Toss just until cooked through. Finish with additional sea salt and pepper, to taste.

Cilantro Pesto
Add greens, garlic and nuts to food processor. Process until chopped. Add olive oil, salt and pepper and blend until smooth. Stir in Parmesan.

Pizza
Preheat oven to 425 degrees. Spread pesto mixture onto crust. Top with Shrimp. Bake until toppings are hot and crust is lightly browned, about 10-12 minutes.

 

 

 

It’s Chili Season!

When the temperature drops below freezing, I turn to one of my favorite types of meals – soup. This classic Chili con Carne recipe is so simple and quick – not to mention delicious! Easy to convert to vegetarian/vegan – just eliminate or replace the meat with a vegan substitute and leave off the cheese garnish or use a vegan cheese. And if you’re cooking for only two, the leftovers are even better the next day! Enjoy!

Classic Chili – Serves 4

1/2 pound ground beef or turkeychili.jpg
1 medium onion, diced
1 can red kidney beans
1 can black beans
1 can diced tomatoes
3 C. tomato juice (I used 3 cups of a jarred spaghetti sauce that I deemed too thin to use as a pasta sauce)
1 T vomFASS Chili con Carne spice blend (or more, to taste)
vomFASS Sea Salt and Peppercorn Mix, ground, to taste
Shredded cheese, sour cream or other toppings for garnish and flavor.

Brown the meat over medium heat, breaking up into crumbles with spoon as you stir. If using turkey or very lean beef, coat the pan with chili sunflower oil and preheat pan before adding meat.  If there is a lot of excess fat in the pan after browning meat, drain it off. Add the remaining ingredients (I did not drain and rinse the beans). Heat over medium-high heat until bubbling, stirring occasionally. Reduce heat to low and simmer for 15 – 20 minutes to bloom flavors. Dish up and enjoy!