"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.”
"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.”
"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.”
"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."