Author Archives: Zack Fisch

Sweet and Spicy Grilled Tacos

Sweet and Spicy Grilled Tacos
 
Ingredients
  • 1 pound meat (chicken, pork, or beef), cubed
  • 1 large onion, cubed
  • 1 large bell pepper, cubed
  • 1 pineapple, cored and cubed
  • ⅔ cup F. Oliver’s Raspberry Treat Balsamic
  • ⅔ cup F. Oliver’s Smoky Chipotle EVOO
  • 2 tablespoons F. Oliver’s Tame Taqueria Spice Blend
  • skewers
  • ½ cup plain Greek yogurt
  • 1 avocado, mashed
  • 1 Tablespoon F. Oliver’s Tame Taqueria Spice Blend
  • Soft taco shells
Instructions
  1. Skewer meat, onion, bell pepper, and pineapple alternately.
  2. Mix together Raspberry Treat Balsamic Vinegar, Smoky Chipotle EVOO, and Tame Taqueria well, and coat kabobs. Cover and let marinate for 12-24 hours, turning halfway through.
  3. Mix together Greek yogurt, avocado, and Tame Taqueria. Taste and season accordingly. Cover and refrigerate until ready to use.
  4. Cook kabobs over a medium high heat until meat is cooked through. Serve on soft taco shells with yogurt mixture.
 


Summer Vegetable Pasta Salad

Summer Vegetable Pasta Salad
 
Ingredients
  • 12 oz. shaped pasta
  • 1 medium zucchini
  • 1 medium summer squash
  • 1 medium broccoli crown
  • ½ cup roasted red peppers
  • 1 large tomato
  • ¼ cup crumbled feta
  • ½ medium red onion
  • ¼ cup F. Oliver’s Blushing Peach Balsamic
  • ¼ cup F. Oliver’s Fresh Bright Basil Extra Virgin Olive Oil (EVOO)
  • ½ teaspoon F. Oliver’s Sunshine Seasoned Pepper Spice Blend
Instructions
  1. Bring a large pot of salted water to a boil. Cook pasta al dente per directions. Drain well and place in a large bowl in the refrigerator to cool.
  2. Thinly slice zucchini, summer squash, roasted red peppers, and red onion. Dice tomatoes and cut broccoli into bite-sized pieces.
  3. To prepare the vinaigrette, whisk together balsamic, EVOO, and spice blend. Set aside.
  4. Remove pasta from the refrigerator and add vegetables, feta, and vinaigrette. Gently toss to combine. Serve at room temperature or chilled.

Blueberry Balsamic BBQ Ribs

Blueberry Balsamic BBQ Ribs
 
Ingredients
  • Sauce:
  • 2 tbsp. F. Oliver’s Garden Fresh Gremolata EVOO
  • ½ Vidalia onion, finely diced
  • ½ c. F. Oliver’s Summer Blueberry BV
  • 4 tsp. honey
  • 2 tsp. molasses
  • 1 tbsp. Dijon mustard
  • 1 c. fresh blueberries
  • 1 roasted poblano pepper, finely diced
  • Ribs:
  • 2 racks baby back ribs
  • 2 tbsp. F. Oliver’s Greektown Seasoning
Instructions
  1. Preheat oven to 300 degrees. Rub ribs with Greektown Seasoning and place on foil lined backing sheet bone side down.
  2. Bake for 2 hours.
  3. To make BBQ Sauce: Heat EVOO in a medium saucepan over medium heat.
  4. Add onion and cook, stirring, until softened, about 5 mins.
  5. Add remaining ingredients and stir until combined.
  6. Increase heat and bring mixture to a low boil; cook 5 minutes.
  7. Reduce heat to low, partially cover, and simmer 10 mins.
  8. Remove cover. Using the back of a wooden spoon, mash blueberries against the side of the pan to release juices. Sauce can be made smoother by pacing in the blender once cooled.
  9. Brush both sides of ribs with BBQ sauce and grill for about 5 mins, until sauce caramelizes. Serve with remaining sauce.
 


Spiced Pickled Green Beans

 

Spiced Pickled Green Beans
 
Ingredients
  • 1 c. F. Oliver’s Sunny Pineapple Balsamic Vinegar
  • 1 c. white wine vinegar
  • ¼ c. F. Oliver’s Tunisian Harissa EVOO
  • 2 c. water
  • ¼ c. salt
  • 2 tbsp. F. Oliver’s Baharat spice blend
  • 2 ½ pounds fresh green beans, cleaned and cut to fit in 6 ½ pint jars
Instructions
  1. Clean and sterilize 4 ½ pint mason jars with rings and lids. Divide green beans between the jars.
  2. In a large saucepan, stir together vinegars, oil, water, salt, and Baharat. Bring to a boil and ladle (carefully!) over green beans.
  3. Seal jars with lids and rings; place in a hot water bath and simmer but do not boil for 10 minutes. Cool to room temperature. Test for a good seal by pressing on the center of the lid- it should not move.
  4. Let pickles ferment 24 hours. Enjoy in a Mother’s Day Bloody Mary or on salads and sandwiches.
 


Cherry Lemon Quinoa Salad

Cherry Lemon Quinoa Salad
 
Ingredients
  • 1 tbsp. F. Oliver’s Fresh Pressed Meyer Lemon EVOO
  • 1 garlic clove, minced
  • 1 small onion, finely chopped
  • 1 ½ tbsp. F. Oliver’s Phoenix Street Seasoning
  • ¼ c. dried cherries, chopped
  • 1 c. quinoa, rinsed well
  • 1 ½ c. water
  • ¼ c. slivered almonds
  • Crumbled blue cheese
  • F. Oliver’s Sweet Rice Cherry Balsamic Vinegar
Instructions
  1. In a small pot, sauté onions and garlic in Meyer Lemon EVOO until translucent. Add Phoenix Street Seasoning and stir. Add cherries, quinoa and water, turning heat to high.
  2. Cover pot and reduce to medium heat once water begins to boil. Cook for 15 minutes or until water is absorbed and the quinoa is cooked. Taste and season with salt and pepper accordingly.
  3. Chill the salad thoroughly. Garnish with blue cheese, almonds and a drizzle of Sweet Rich Cherry Balsamic Vinegar to serve.


Irish Beef Stew

Irish Beef Stew
 
Ingredients
  • 1 ¼ lb. stew beef
  • 1 large onion, chopped
  • 2 c. carrots, sliced
  • 3 lbs. potatoes, diced
  • ¼ c. F. Oliver’s Ripe Fig Balsamic Vinegar
  • 2 tbsp. F. Oliver’s Empire Butchers Rub, divided
  • ½ c. F. Oliver’s Heady Garlic EVOO, divided 2 bay leaves
  • 1 c. Guinness or other stout
  • 1 c. dry red wine
  • 6 c. beef stock or broth
  • 2 tbsp. tomato paste
  • 1 tbsp. dried thyme
  • ¼ c. fresh parsley
  • 1 tbsp. sugar
  • salt, to taste
Instructions
  1. Marinate stew beef in balsamic vinegar for at least three hours or overnight. Remove meat from marinade and season with 1 tbsp. Empire Butchers Rub.
  2. Heat ¼ c. EVOO in a large stock pot over medium-high heat. Brown beef on all sides without stirring.
  3. Add stock/broth, Guinness, wine, tomato paste, bay leave, thyme, sugar, 1 tbsp. Empire Butchers Rub to pot. Reduce heat to a simmer, cover and let cook for 1 hour.
  4. Meanwhile, heat ¼ c. EVOO in a separate sauté pan over medium-high heat. Add onion, potato and carrots and sauté until onions are golden.
  5. Add vegetable mixture to the stew, add salt to taste and simmer uncovered until stew beef is tender (about 40 minutes). Discard bay leaves and sprinkle with fresh parsley to serve.


Roasted Brussels Sprouts and Sweet Potato Medley

Roasted Brussels Sprouts and Sweet Potato Medley
Serves: 6-8
 
Ingredients
  • 1 ½ lbs fresh Brussels sprouts
  • 3 medium or 4 small sweet potatoes
  • ¼ cup F. Oliver’s Mediterranean Cassis Balsamic Vinegar
  • ¼ cup F. Oliver’s Sage with Wild Harvest Mushroom EVOO
  • 1 teaspoon F. Oliver’s Mulling Spices
  • ¼ cup toasted pumpkin seeds
  • Salt & pepper
Instructions
  1. Preheat oven to 400 degrees Fahrenheit. Peel & cut sweet potatoes into 1-inch cubes. Place in large bowl. Cut Brussels sprouts in half & add to bowl. Add EVOO to the vegetables, season with salt and pepper & toss to coat. Roast for 15-20 minutes or until tender.
  2. Add balsamic vinegar & mulling spices to a small saucepan. Bring to boil over high heat, reduce to low & let simmer until reduced by half, about 10 minutes.
  3. Place vegetables in a serving dish, sprinkle with pumpkin seeds & drizzle with balsamic reduction.
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Maple Roasted Salmon

Maple Roasted Salmon
Serves: 4
 
Ingredients
  • Marinade:
  • 4 Salmon Filets
  • ¼ cup F Oliver’s Sunday Morning Maple Balsamic Vinegar
  • ¼ cup F Oliver’s Petit Beurre EVOO
  • Glaze:
  • 2 tablespoons F Oliver’s Petit Beurre EVOO
  • 1 clove of garlic minced
  • ½ cup F Oliver’s Sunday Morning Maple Balsamic Vinegar
  • 1 tablespoon Dijon mustard
  • F Oliver’s Adirondack Maple Seasoning
Instructions
  1. Place salmon in a re-sealable plastic bag. Add balsamic and EVOO and massage to thoroughly distribute onto salmon. Allow to marinate for at least one hour in the refrigerator.
  2. Preheat oven to 425. Prepare glaze by heating 2 tbsps. EVOO in a small saucepan over medium high heat. Add garlic and cook for 30 seconds. Add balsamic vinegar, Dijon and salt and pepper to taste. Let simmer, stirring often and watching closely until slightly thickened (about 5 minutes).
  3. Brush salmon with glaze and generously season with Adirondack Maple Seasoning. Roast salmon for 10-12 minutes on foil lined baking sheet or until salmon is cooked through. Drizzle with remaining glaze.
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