GO Where You Want

Jennifer .

"Hello GO Fans! It is spring, allergies are fierce, there is nothing like the color of Carolina Blue sky and anything made with GO-On Tap products should be in your daily eating. Yes, eggs in GO oo. Grilled cheese using GO oo, not butter. Yes, GO balsamic and oo for dressing on your favorite salad. Yes, marinate your proteins in GO oo and balsamic. However, GO products are perfect for your sweet tooth too. You’ve seen me prove this – add to ice cream shakes (remember my ‘almond joy bar’ shakes with coconut balsamic, chocolate balsamic and ice cream)? Remember lemonade, ice, lemon balsamic and basil oo ‘shakes’? Here’s the point…..GO products are perfect for everything – sweet or savory. Now, you don’t have to aspire to make these 7 layer Italian bars that my daughter made, although, they are phenomenal. Just use product EVERY time you are in the kitchen. For these 7 layer bars, we added GO raspberry balsamic to the seedless raspberry jam that was spread between cakey/almond layers. You? Add your favorite balsamic to your favorite box of brownie mix. GOOGLE search olive oil cake and fill in your favorite. Remember my Persian Lime oo cookies? Amazing. I recently made my birthday cake – carrot. I used GO blood orange oo and canola oil. Beautiful. Make a glaze for your lemon or chocolate bundt cake. White lemon balsamic for a lemon pound or bundt cake. Make a choc bundt? Add in ANY GO balsamic. Make a glaze (ganache) using pecan, chocolate, cran orange, raspberry, Bordeaux Cherry, or ANY balsamic into the choc/cream ganache. Drizzle over your bundt. Or, pour ½ bundt dough into pan, drizzle your favorite balsamic over that, add toasted pecans or pistachios and top w/the rest of the cake dough. Yes, it is this easy. You cook? You bake? GO-On Tap is your friend everywhere. Treat your tastebuds.”

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GO with Your Favorites For Asparagus

Jennifer .
“As spring continues to yawn and stretch itself awake from winter’s frosty slumber, start looking for your local farmer’s markets to open and bring you fresh produce and goods. This is where you find all sorts of treasures in small businesses, like Grapes and Olives on Tap! You can probably find many new favorite items, just like you did when you found GO.
This asparagus was not purchased at my local market, but this Saturday, I’ll find something delicious for sure. What we need to do is use what is local and pair that with favorite GO products. With such beautiful, pure, honest taste profiles, you can’t go wrong with whatever you prefer. Asparagus is such a versatile ‘base’ for the White Italian Truffle oo, basil, Meyer Lemon, or Blood Orange, and top with white lemon balsamic, cran orange, or vanilla fig. Then, you can layer again with chopped pistachios or almonds, blue cheese or feta crumbles, zest from lemon, oranges, lime or all three. Make a hollandaise sauce with a GO olive oil for creamy, luscious results. Make magic breadcrumbs (that you’ve seen and heard about in other posts of mine) with your favorite GO-On Tap olive oil. The options are endless – look around, shop local markets, and continue to treat your tastebuds.”

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Hot Slaw

Jennifer .

"I like experiments. I like ‘sure things’ too, but food and experimenting is fun. With such great olive oils and balsamics that GO-On Tap brings us, sweet or savory, cooking or baking need never be boring. I am a big fan of the roasted chili oo but don’t always know how to ‘think’ outside the box and use it. Yesterday, I tried it in a tangy/warm vinaigrette and it is a hit. You just need to get in your kitchens, have fun and sometimes, make your own experiments. Here’s what I did. I took a package of store-bought broccoli slaw and added in freshly chopped red and yellow peppers. Then I made a vinaigrette with GO-On Tap roasted chili oo, Meyer lemon oo, white lemon balsamic, a splash of champagne vinegar, a few drops of agave, black pepper and Himalayan salt. I whisked that together and poured over the slaw mix (just to coat, not soak/puddle in). I let that sit for a few hours and just before serving, topped with lightly salted pepitas (but you can use any nut/seed you like). This is lemony and bright as well as bringing a slight kiss of heat. I found the flavor is just warm and a really good blend with the lemon. You already know there’s joy in the journey. So this year, experiment AND go with what you know with GO-On Tap products. Treat your tastebuds."

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Broccoli Melts

Jennifer .
“Happy New Year- Happy New Year GO friends. I hope you are all safe and healthy and ready for a better 2022.
I’ve decided that avocado toast is ‘then’ and broccoli melts are now. This is a super versatile, any time-of-day item. I made these for appetizers for our little family of 4 for late afternoon New Year’s Eve eating.
If this is something you were to make for party bites, or brunch with guests, I recommend placing a bowl of dental floss packs or dental floss single flossers next to these (joking, not joking). I used frozen, chopped broccoli, but fresh would be great. I sauteed this in Go-On Tap garlic mushroom oo (although you could use the Italian White Truffle, Meyer Lemon, Blood Orange, or even the rosemary). I added 3 cloves chopped garlic, a dash red pepper flake and a pinch of salt. While that was on the stove, I brushed rosemary sourdough with GO Meyer Lemon oo and topped with shredded romano/pecorino cheese. I spooned some broccoli mix onto the bread, topped with a squeeze of lemon and some Jarlsberg cheese. (you can use provolone, swiss, mozz…) Then this went into the oven at 420 for about 10 minutes. Once the cheese was melty and bread a little crusty, I pulled out and set aside. You could add an egg on top of this, you could put prosciutto under the broc mix – heck, you could add chopped mushrooms to the broc mix before sauteeing. Use smaller slices of bread for an appetizer. As you’ve learned this year, there is joy in the journey. Eat well. I bid you all a brighter, fresher, healthier New Year.”

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“X” Marks the Spot

Jennifer .

"You know what pirates say, “X” marks the spot. This is where the treasures always lay right? Well, this is no exception. See where this “X” is located? Avocado toast – smashed avocado with GO-On Tap Persian Lime oo and a little Italian White Truffle oo topped with everything bagel spice is a perfect treat. It is a perfect treasure. Use your favorite GO gem, whether it is the Meyer Lemon, Garlic Mushroom, or the Spanish Signature, and dress this up however you wish. The good news? You don’t have to look far and dig to find these goodies, you know exactly where to order these. Keep it simple. There’s joy in the journey. Eat Well.”

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Herb Ice Cubes

Jennifer .
“Surprise! Since it’s been so warm this Summer, your fresh herbs may be showing some tiredness. They may be done with the heat, like I am. That said, they are still worthy and have purpose for you all winter long. Don’t let your herbs go ‘to seed’, so pick, pluck, chop and use them now. If you don’t have an ice cube tray (that we had to use before the age of ice makers in our fridges), get one (seriously) or, use a muffin pan and just don’t fill to ‘full’ with my idea for you.
I have taken my basil, as well as rosemary, cilantro and thyme, gently rinsed them, torn, chopped and de-stemmed them. In my ice cube tray, I have placed the herbs – it’s your choice to mix and match or keep the herbs singularly alone – into the ice cube tray and filled the cube space with GO-On Tap oo. Clever right? Mix and match your herbs and oo’s. Persian lime oo with cilantro. Meyer Lemon w/anything. Basil oo with basil. Blood Orange oo with rosemary. Your herbs, your Grapes & Olives On Tap oils, your choices. I place the trays of herbs/oil in the freezer until firm, then put them in (pre-labeled) zipper-neck bags and place them back in the freezer.
Now, when you saute’ veggies (think riced cauliflower or rice w/the lime/cilantro blend), need to make a vinaigrette, oo/herbs for soup or stew, in a pan for scrambled eggs or in your base for shakshuka, need a topping for your vanilla ice cream (nope, not kidding), want to top a grilled steak? Just reach into your freezer for Summer fresh flavor helpers. These gems of flavor will be perfect for whatever you need. Guess what? Keep believing there’s joy in the journey. Eat well.”

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Easy, Cheater Chicken Quesadillas

Jennifer .

"This is one of my favorite ‘easy’ foods to make. My household gobbles these up every time. With GO-On Tap products, you can mix/match, switch up what you marinate, brush on etc. This is especially handy on a busy weeknight. Chicken – you can either grill and chop/shred or buy a rotisserie chicken and chop/shred. Save time where you can. Once chicken is ready, mix into a pot that you’ve added salsa (or pico de gallo) of your choice, chopped scallions and a little oregano (fresh or dried). Let this warm through. Get your favorite wrap/tortilla out and a little bowl of your favorite GO olive oil. You can also marinate your chicken in your favorite Grapes & Olives On Tap product before grilling for more flavor. Brush the inside and out of your wrap and place on a cookie sheet w/foil. Place some chicken mix and shredded cheese on ½ wrap and fold or wrap up. Bake 12 minutes or so until wrap is browned and crisp looking. If you like, add cubed avocado or guac with more cheese, or sour cream. Add black beans and corn or hot peppers. Whatever makes you happy. I like to serve this with a salad, corn casserole or cole slaw. As always….it’s food. There’s joy in the journey. Eat well.”

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GO Grill – Again

Jennifer .

"Happy Summer GO Fans and Friends! I hope you are taking advantage of local produce and products from your local markets. I hope you are spending time outdoors grilling and enjoying ‘being outdoors’ for the sake of itself. I hope you continue to make your favorite foods and stretch your thinking/culinary skills making new dishes. This is an easy side dish and delicious, but the not usual flavor profile. I cubed a fresh pineapple. I soaked my wood skewers. Then I brushed my pineapple with GO-On Tap roasted chili olive oil. Simple. Nice warm heat flavor to balance the sweetness of the pineapple with the slight smokiness of the grill made for a delicious side to dinner. You can use your favorite GO oo or even brush with your favorite GO balsamic and this will be perfect. Eating as a side to a meal, top your ice cream or yogurt with this, top your roasted marshmallow and graham crackers for a twisted s’more concept…..make this your own. You know what I say……there’s joy in the journey. Eat well!”

Grilled Pineapple

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Should have been Primavera!

Jennifer .

"It’s time for Farmers Markets! The glorious produce, fruit and great products brought to you by hardworking, caring people are now available for your delight. I made a delicious pasta this week, but it should have been a primavera. Primavera, meaning I should have added fresh produce. Asparagus, wilted spinach, peppers, mushrooms, zucchini …..whatever you can find at your market. Produce will change during these Summer months – so keep supporting your local vendors and keep tasting the fruits and veggies of their labor. My pasta had an oil, versus cream, sauce. I used GO On Tap Meyer Lemon oo (but garlic mushroom, basil, rosemary or even Persian Lime would be great). I tossed my pasta in warmed oo, then squeezed fresh lemon juice over, some lemon zest, freshly grated parm cheese and cracked pepper. A side salad and garlic bread finished this light lunch off perfectly. Imagine the Persian lime with toasted pistachio’s and fresh peas – garlic mushroom with toasted pecans, asparagus and shitake mushrooms. With GO-On Tap, your choices are always endless and delicious. There’s joy in the journey. Eat well.”

Pasta Primavera

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Lemon Pound Cake With Blueberry Balsamic

Jennifer .
“What do you call it when a bunch of blueberries play jazz music?” – A jam session!
"Well, when blueberry and lemon get together, I call it a symphony. This is a nice treat to make, keep some in the freezer for the Summer days you want a treat and not turn the oven on to bake. I made a lemon pound cake baked in a loaf pan. Easy. Then, out of the oven and cooled a few minutes, and I poked holes in the cake with toothpicks. I drizzled GO-On Tap blueberry balsamic vinegar into this and let cool. Once cooled I made a glaze of powdered sugar, GO-On Tap lemon white balsamic, juice of ½ lemon and zest of a whole lemon. Spoon this over the top of the cake and voila –slice and pour the coffee. You can mix your favorite GO products together – lemon is always good with raspberry, blueberry, pecan, peach, cran-orange or the Bordeaux cherry balsamic. You could drizzle in basil or rosemary oo from GO instead of a balsamic, or add GO oo’s to the batter instead of butter (or combine butter and oo ratios) and make a blood orange oo/basil oo loaf. You can add in chopped basil too. Or, make lemon with rosemary oo. Make a chocolate pound cake and again…..mix and match your favorite GO-On Tap olive oils and balsamics for a taste that’s all your own. There’s joy in the journey. Eat well.”

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