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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Cukes and ‘Cado’s

Jennifer .
"Good morning GO Fans! As the weather warms and we get outdoors in the yard more, meals aren’t always on the top of our minds. Then we realize we need to do something for dinner, it needs to be light, healthy and quick.
Well, I’ve got that solved. Yesterday I made a cucumber and avocado salad. I quickly cut up seedless cucumbers and avocados. I poured GO-On Tap Persian lime oo over that, added freshly chopped dill and some pink peppercorn. I let this sit in the fridge for a while and then done! Tasty and easy. You can add GO-On Tap Meyer Lemon, Blood Orange or basil evoo. You can add the balsamic white lemon, maybe a drizzle of the strawberry balsamic or the blueberry. Your food your fun. There’s joy in the journey. Eat well.”
Cucumber and avocados

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Spicy Eggs On Avocado Toast

Jennifer .
“Why are eggs so funny?- They are good at telling yolks!!!
It’s Sunday morning and I don’t want pancakes or waffles. I love eggs benedict but not the process. So, what now? Scrambled eggs on avocado toast. Looking at my GO-On Tap oo’s, inspiration hits. Spicy eggs! So, I pour both the Roasted Chili oo and the Persian Lime oo into my pan to heat. When ready, I add 2 beaten eggs, salt and black pepper and loosely scrambled my eggs. I added cheddar cheese to finish. When done, I added to my toast with sliced avocado (that I’d also drizzled GO-On Tap Persian Lime oo and Roasted Chili oo over) and fresh pico de gallo. Feel free to add cilantro or scallions if you wish. This was just spicy warm enough, limey bright enough and crunchy, creamy good with every component present. Easy. Fast. Filling. Delicious. With GO-On Tap options, make your eggs yours. There’s joy in the journey. Eat well."
Spicy Egg On Avocado Toast

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Molten Lava Chocolate Cake

Jennifer .
"Where does chocolate like to hang out on a Friday night? – In a bar!
Remember the cherries from last week? Well, I had some left and decided to make another dessert. I hate to admit that I’ve never made a molten lava chocolate cake. What was I afraid of? It’s so easy. This week I made the batter and added GO-On Tap Bordeaux Cherry balsamic. Once baked and turned out, I added cherries and powdered sugar. Cutting into the chocolate cake, the oozing chocolate river was just rich and creamy. I did drizzle more GO-On Tap balsamic over the top and like a tributary, it flowed into the melty chocolate lava. Nothing more to say. Make one and share it. Or don’t. This is a delectable treat, bar none. There’s joy in the journey. Eat well."
Molten lava choclate cake

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Ricotta Lemon Ravioli

Jennifer .
“ What music group is the best to listen to in the kitchen”?
- The Spice Girls!
"Last week I suggested you use GO-On Tap products no matter the dish or meal you make. Just use it. This week is another easy use for their olive oils and balsamic. I made ricotta lemon ravioli. I made a great sauce of butter, a little ½ and ½, GO-On Tap Meyer Lemon oo, GO-On Tap Lemon white balsamic and ricotta cheese. Because it’s easy and saves washing another dish, put these ingredients together in the pot you cooked pasta in. Then, add back the drained pasta, add peas (or pancetta or chopped red peppers), stir this together in the sauce and call it done. This blend of melty ricotta, bright and tangy lemon and the richness of butter and some cream is perfect for the lemon pasta. I cracked a little fresh black pepper over this just before serving. So easy, so tasty. With GO-On Tap, you can add their bottles of delicious product at every meal. There’s joy in the journey. Eat Well."

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G&O Lime And Pecan Brussels Sprouts

Jennifer .

"What? Did I hear you say you don’t care for them? Did you say yuck? Did you grow up with over roasted/boiled, under seasoned little balls of bitter mush like I did? Well, it’s time to get over that. Let’s forget what was and get to the ‘how to make them delicious’ part. So many ways, so many options will turn these potentially sad green globes into crispy, savory, eat a second helping please, gems. This is one idea, and it is a winner! With GO-On Tap Persian lime oo and their roasted chili oo, these are not just yummy, they are kicked up, crunchy, crispy, tangy balls of fire. (Well, only if you really hit these with spice – which is certainly your prerogative). After I prepped my sprouts and quartered them, I poured GO-On Tap Persian lime oo over them with a hit of salt and freshly ground black pepper. I preheated my oven, preheated my foil-lined cookie sheet in the oven for 10 minutes, then poured on my sprouts to roast. When roasted to my preference, I removed from the oven, sprinkled with fresh lime juice, zest of lime and a spritz of GO-On Tap roasted chili oil. (I keep a food grade spray/spritz bottle with GO oils in them). I then added in chopped sweet heat coated pecans. Done. I could hardly get these to the table to eat. I kept picking at them off the pan! See, you DO like Brussels sprouts. You just need to find what works for you. Roast with GO garlic mushroom oo and crisped bacon and shallots. Roast in GO meyer lemon oo and dill, toss in dried cranberries and crumbled blue cheese when these come out of the oven. Smile. It’s delicious. Honor your appetite. Play with your food.”

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