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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S for Coconut-Lemon Slushy

Jennifer .
“The best way to pay for a lovely moment is to enjoy it”. - Richard Bach (author)
The best way to enjoy a hot day is with a cool, slushy drink. This is fast and easy GO friends. It is refreshing, bright and evokes feelings of happiness. I made this very easy, if you choose, you can make it with more ingredients and time. I bought a mix for a frozen coconut concoction, added coconut milk, ice, GO-On Tap lemon white balsamic and GO-On Tap coconut white balsamic. I blended this all together, poured into a pretty glass with a lemon wedge and done. I sat happy, cooled and envisioned vacations of the past. Add rum if it suits you or a drop of GO-On Tap raspberry or Bordeaux cherry balsamic just on top. For fun you can drop a sugar cube into vodka, plop it on top of your drink and light with a match (the alcohol will burn off quickly and the small flame will die out, this is just fun). Add some sunny tunes and you have a little Aloha luau on your deck. Both the sunny lemon and the coconut GO balsamic add a nice tang and heart to this chilled refresher. Make this. Sit outdoors. Call or ZOOM your friends on the phone and enjoy the moment. Honor your appetite. Play with your food.”
Cold Slushy

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T is for Throw it Together

Jennifer .

"You know when time doesn’t work with your schedule? When life throws you off the rails and then tells you to stay there for a while? (I’m not talking pandemic situation). When it’s too hot to cook, you’re tired, you just don’t feel like it? I get it. I’ve been there. I am there. So, here’s what I did this week. I had some great focaccia that I drizzled with GO-On Tap basil oo, a little garlic and black pepper. Toasted that in the oven and set aside. I pulled some grape tomatoes off my plants, added fresh mozzarella balls, chopped Persian cucumber, pitted some Castelvetrano olives, tore some fresh basil and mixed that all together with GO-On Tap basil oo and lemon white balsamic. This is fresh, easy and made me happy. Do you have black olives? Squash, avocado, arugula, corn, bacon, pasta? Other herbs? You get the idea. Don’t sweat it or make an issue where there needn’t be one. It isn’t about what you don’t have, it’s about what you do. You can make it work. With GO-On Tap products, we know food is always tasty. So, take it easy on yourself. Throw together what works for you. Trust and know that it’s enough and it’s ok. Honor your appetite. Play with your food.”

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Roasted Red Pepper Pesto

Jennifer .

"I’ll admit, for weeks I did not know what this R post would contain. I had no idea what to make, but with a delightful foodie gift from a friend yesterday, it all became clear. I was given scapes, curly tendrils of green that come up from hard necked garlic plants, and presto, my pesto thoughts ran wild. This is a really nice dip that is fast and easy to make. It’s a great alternative to guacamole or a sour cream based dip. I roasted red peppers on the grill (but you can keep it easy and get a jar of roasted reds if you prefer, just drain first), peeled and seeded them. Then I put the peppers, GO-On Tap Basil EVOO, chopped scapes, freshly grated parm cheese, roasted walnuts, a pinch salt and ground black pepper into my food processor. Done. Easy. Delicious. The scapes bring a lovely soft garlic flavor profile to the pesto versus a sharper, more pungent raw garlic clove hit. If you’d prefer, add fresh basil to the mix. You can add chili flake for a kickier dip as well. Garlic Mushroom, Spanish Signature or even the Blood Orange EVOOs from Grapes & Olives On Tap would be nice options instead of the Basil EVOO that I used. If you’re watching carbs, this would be great spooned over roasted cauliflower. Or, spoon over softened, cream cheese and dip crackers into. As always, honor your appetite. Play with your food."

Roasted Red Pepper Pesto

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Mozzarella Salad

Jennifer .

"This could not be easier or more flexible of a twist on salad. While we know and love mozzarella with tomato and GO-On Tap basil oo, there are endless options with cheese and GO products. What’s in your fridge? What GO-On Tap olive oils and balsamics do you have and love? What combos do you like to use? Well, here’s a new take for your favorites. I cubed fresh mozzerella cheese, sliced some seedless cucumbers, smashed some Castelvetrano olives and mixed with GO-On Tap meyer lemon oo, lemon white balsamic and zest of a lemon. I cracked some pink peppercorn over top and this is done! Seriously easy. Seriously fresh. My avocados aren’t quite ripe now, so I’ll add that the next time I make this. You can swap in feta, kalamata olives, Go-On Tap Spanish Limited Edition oo, chopped tomatoes and red onion. Or, add all that to cubed (or the balls) of fresh mozzarella. Toss in fresh herbs, segment an orange, cut in radishes. Mix and match. Honor your appetite. Play with your food.”

Mozarella salad

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