An amazing combination! This easy recipe will impress your guests at a dinner party….balsamic reduction sounds super fancy, but it’s actually super easy. Just remember that our balsamic reduces quickly!
- Wash and dry chicken. Brush chicken with Tuscan Herb Olive, salt and pepper to taste. Start grilling the chicken.
- As chicken is cooking, pour balsamic vinegar into non-stick sauce pan and cook on medium to low heat until reduced by half. We recommend using a flat whisk to stir. (If the Balsamic gets too thick, simply add a bit more to reconstitute. You want the reduction to have a consistency of thick syrup. It will also thicken more upon cooling.)Set aside.
- Continue cooking the chicken until completely done on the grill (to your liking).
- Top hot-off-the-grill chicken with mozzarella cheese, basil leaf, and then tomato slice. (You can also serve basil on the side as a garnish)
- Drizzle with balsamic reduction and serve immediately.
- 1 pound fresh wild salmon fillet(s)
- 1 bunch of thin, tender asparagus, woody stems discarded,
- 1 pound dried pappardelle pasta cooked al dente (or see our recipe below for fresh dill pappardelle below)
- 1 thinly sliced shallot
- 1 clove minced garlic
- 1/2 cup crisp, dry white wine
- 2 cups heavy cream
- 5 tablespoons Fresh Harvest Wild Fern Leaf Dill Olive Oil
- 3 tablespoons fresh squeezed lemon juice
- 1 tablespoon fresh dill and/or flat leaf parsley to garnish
- salt and fresh ground pepper to taste
Rub the salmon and toss the asparagus spears with a mixture of 2 tablespoon of dill olive oil whisked with 1 tablespoon of lemon juice. Season amply both the salmon and asparagus liberally with salt and fresh ground pepper. Grill or broil until just cooked, being careful to err on the side of under-cooking both the salmon and asparagus. The most important thing here is to sear the salmon and asparagus on the exterior. After grilling, cut the asparagus in to 2″ pieces and break the salmon in to large meaty chunks and set aside.
Bring a large pot of salted water to boil. Cook the dried pasta based on the package directions. If using the fresh pasta recipe below, cook for two minutes and drain well.
In a saute pan, heat two tablespoon dill olive oil over medium heat. Add the sliced shallots and cook until tender. Add the garlic and saute for another minute being careful not to burn the garlic. Add the wine and lemon juice. Continue cooking until the liquid is reduced by half. Add the cream and the remaining dill olive oil. Stir until the mixture simmers and thickens. Season with salt and pepper to taste.
To serve, add the asparagus to the pan with the sauce and cook for an additional two minutes, being careful not to make mushy. Add the salmon chunks and cook to warm through, being careful not to break the chunks up. Ladle over drained pasta and serve garnished with dill and or flat leaf parsley.
Fresh Dill Infused Pappardelle Pasta:
In a large bowl or the bowl of a food processor, mix together the flour. Make a well in the center of the flour if not using a food processor, and add the eggs, olive oil, and dill if using. Begin incorporating the flour into the eggs a little at a time, mixing until a very loose messy dough forms. If using a food processor, blend until a shaggy dough forms, and either case finish by kneading the dough by hand until a smooth dough forms. Wrap the dough and allow to rest at room temperature for 1 hour. Roll it out with a pasta machine, or by rolling pin, and then cut in to desired shapes.
This recipe is a “Fresh Harvest” take on roasting whole cauliflower that will have everyone asking for more. This is an easy and healthy dish to make!
Position an oven rack in the bottom of the oven and preheat to 450 degrees F. Line a baking sheet with foil and spray with a high heat non-stick baking spray.
Remove the leaves from the cauliflower, and then trim the stem flush with the bottom of the head so the cauliflower sits flat on the prepared baking sheet.
Whisk together the Fresh Harvest Tuscan Olive Oil & Traditional Balsamic, 3 tablespoons mustard, and a few grinds of black pepper in a small bowl. The consistency should be thick and creamy. Put the cauliflower on the prepared baking sheet and brush the entire outside and inside with two-thirds of the vinaigrette (reserving a third for a later coat).
Roast the cauliflower for 45 minutes. Mix the Parmesan cheese with the remaining vinaigrette and brush on the top of the cauliflower. Roast another 15-20 minutes until well browned and tender (a long skewer inserted in the center of the cauliflower should pass through easily). Let it rest for a few minutes before serving.
Cut the cauliflower into thick wedges and serve on plates with a sprinkle of salt, lemon wedges and any extra cheese. You can do many variations with this recipe, including Oil or Balsamic substitutions, or adding fresh herbs before serving such as chopped Basil, Parsley, etc.