Recipes

Infuse and Savor

RECIPES

Cucumber Mango Salad

Baby Cucumbers
1 Small Mango or Peach, finely chopped
1/4 red onion, finely chopped
1 Avocado - cut into bite size pieces
1 TBLS Laconiko Peach Balsamic Vinegar
Drizzle EVOO to taste - recommended: Garlic & Butter, Greek, OR Harissa
Add Celly Garlic Salt to tast

Skinny Pureevino Margarita

Squeeze fresh lime over ice.

Add a shot of your favorite tequila.

Pour the Mango Pureevino on top, to taste.

Stir and enjoy!

Butter and Garlic Broccoli

2-3 heads of broccoli cut into small florets

2-3 tablespoons Garlic & Butter olive oil, by Infuse & Savor

1 small shallot finely chopped (optional)

Kosher salt and freshly cracked black pepper

1-2 tablespoons fresh squeezed lemon juice

Freshly grated parmesan cheese

Instructions:
1. Steam or boil the broccoli until fork tender, about 7-10 minutes.

2. In a small skillet heat Garlic & Butter olive oil.

3. Add chopped shallots and sauté for 90 seconds. Remove from heat.

4. Toss the oil and shallot mixture with drained broccoli. Season with salt, pepper, lemon juice, and freshly grated parmesan cheese to taste. Serve immediately.

Blueberry Lemon Jam & Prosecco Cocktail

INGREDIENTS

  • 1 1⁄2 tbsp. Berry Mae blueberry lemon jam
  •  3⁄4 oz. fresh lemon juice
  •  1 1⁄2 oz. vodka
  •  3 oz. Prosecco
  •  5 blueberries, to garnish
  •  Sprig of fresh thyme, to garnish

Instructions
In a cocktail shaker, combine the jam, lemon juice, and vodka with ice. Shake vigorously for 15 seconds and then strain into an ice-filled rocks glass. Top with prosecco and garnish with the blueberries and thyme.

Peach Balsamic Summer Salad

Ingredients

  • lettuce
  • Laconiko olive oil
  • Laconiko Peach Balsamic Vinegar
  • 2 Persian cucumbers
  • 1 rainbow carrot
  • 2 packages pomegranate flavored pistachio mix
  • hard goat cheese or buffalo cheese
  • 1 peach (or nectarine or apricots)
  • 2 slices bacon, cooked

Instructions

  1. Wash all of your fruits and vegetables.
  2. Cut up the desired amount of lettuce and place in two large salad bowls. Cut up the rest of the fruit and vegetables and add to the lettuce divided between bowls. Cut up the goat cheese and add to the salads. Sprinkle with the candied nuts and dried fruit.
  3. Dress the salad with the Laconiko olive oil and Laconiko Peach Balsamic Vinegar.
  4. Crumble bacon and add on top. Enjoy.

Maple Pecans

1 lb raw pecans
4 tbsp Infuse & Savor Maple Dark Balsamic Vinegar
4 tbsp pure maple syrup
2 tbsp dark brown sugar
1 1/2 tbsp butter
Kosher salt to coat.

Heat oven to 300 degrees, Spread nuts on parchment paper, toast in oven for 10 min.

In a large non-stick pan, on low heat, melt the butter and brown sugar. Add in the maple syrup and stir. As the mixture starts to thicken, add the maple balsamic.

When mixture starts to bubble, add the toasted pecans and stir to coat. Continue to stir the pecans until the mixture is thick, like honey. Be careful not to burn.

Remove the mixture from the heat and spread out in a single layer on parchment paper. Quickly toss with kosher salt. Let them dry and harden before breaking them apart. Eat right away or store in an airtight container. The pecans will last for approximately 2 weeks.

ENJOY!


Maple Balsamic