May Recipe Ideas
Peach Balsamic Grilled Chicken
Ingredients
4 boneless skinless chicken breasts
Kosher salt & freshly ground black pepper
4 tablespoon SLO Olive Peach balsamic
2 tablespoons peach preserves
1 tablespoon Dijon mustard
1/4 teaspoon cayenne pepper (optional)
6 tablespoons SLO Olive Meyer Lemon olive oil, divided
4 ripe peaches, pitted and quartered
4-6 cups of salad greens of choice
2 tablespoons SLO Olive Fig balsamic
1/2 small red onion, sliced
feta for garnish
fresh basil, chopped for serving
Directions
Season chicken on both sides with salt and pepper. In a large bowl, combine citrus balsamic, peach preserves, mustard, cayenne (if using), and 3 tablespoons of olive oil. Add chicken and turn to coat the meat. Cover and let marinate at room temperature for 30 minutes. (or up to 2 hours in the refrigerator).
Preheat the grill to medium-high. Grill the chicken, turning halfway through until charred and the internal temp reaches 165 degrees F. (about 6 minutes per side). Remove from heat to a platter to rest.
Reduce grill heat to medium. Brush the cut sides of the peaches with 1 tablespoon of olive oil. Grill cut sides for 3-4 minutes until charred.
On a serving platter or individual bowl, arrange the salad greens, onion, feta, and grilled peach slices. Slice the chicken and top the greens. In a small bowl, whisk together the Fig balsamic with the remaining olive oil. Dress the salad with the vinaigrette and garnish with fresh basil.
Easy Spring Salad
Ingredients
Dressing
6 Tablespoons SLO Olive Arbequina EVOO
1 teaspoon Dijon Mustard
1 teaspoon Lemon Zest
1-2 Tablespoons Lemon Juice
½ Shallot, minced very fine
1 Tablespoon Champagne Vinegar, or SLO Olive white wine vinegar
¼ teaspoon Salt and Pepper
Salad
2 Tablespoons Pine Nuts, toasted
1 Bunch Asparagus, cut into 1-2" pieces, sauteed on the stove top in a little olive oil and salt and pepper
½ Cup Frozen Peas, defrosted in a bowl of water and drained
6 Cups Baby Salad Greens
½ English Cucumber, thinly sliced
1-2 Radishes, thinly sliced
⅓ Cup Fresh Mint, chopped
¼ Cup Fresh Basil, chopped
1 Cup Fresh Parsley, chopped
1 Tablespoon Fresh Chives, chopped
⅓ Cup Feta
½ Cup Roasted Chickpeas
SLO Olive EVOO
Salt and Pepper
3 Hard Boiled Eggs, halved
Instructions
Toast the pine nuts in a pan over medium heat until golden, tossing occasionally. Remove to a plate.
2 Tablespoons Pine Nuts
Place the peas in a bowl of cool water to thaw.
Turn the heat to medium high and replace the skillet. Dry the chickpeas and toss in olive oil, salt and pepper. Cook for 8-10 minutes, stirring occasionally. Set aside on a plate.
½ Cup Roasted Chickpeas, Olive Oil, Salt and Pepper
Return the pan to the heat and drizzle in olive oil. Chop the asparagus into 1-2" pieces and add to the skillet with salt and pepper. Cook, stirring occasionally until tender, about 4 minutes. Remove to a plate to cool.
Whisk the dressing together and set aside.
6 Tablespoons Olive Oil, 1 teaspoon Dijon Mustard, 1 teaspoon Lemon Zest , ½ Shallot, 1 Tablespoon Champagne Vinegar, ¼ teaspoon Salt and Pepper, 1-2 Tablespoons Lemon Juice
Layer the lettuces and all other ingredients on a platter and dress lightly then add a little salt and pepper on top.
1 Bunch Asparagus, ½ Cup Frozen Peas, 6 Cups Baby Salad Greens, 1-2 Radishes, ⅓ Cup Fresh Mint, ¼ Cup Fresh Basil, ¼ Cup Fresh Parsley, 1 Tablespoon Fresh Chives, ⅓ Cup Feta, 3 Hard Boiled Eggs, ½ English Cucumber
Originally Posted: https://ohsweetbasil.com
Balsamic Peach Cheesecake
Ingredients
For the cheesecake
1/2 pound Butter
3 1/2 cup Graham cracker crumbs
24 ounce Cream cheese, softened
2/3 cup Sour cream
8 ounce Brown sugar
1 tablespoon Vanilla extract
3 Large eggs
2 Ripe peaches, peeled and finely diced
1 tablespoon SLO Olive Peach Balsamic vinegar
For the balsamic glaze and caramelized peach topping and instructions for slicing
2 Peaches, peeled and sliced 1/4 inch thick
1/4 cup SLO Olive Peach balsamic vinegar
1/4 cup Brown sugar
1 pinch Kosher salt
Powder sugar, for sprinkling
Kosher salt, for sprinkling
Instructions
For the cheesecake
Preheat your oven to 275 F
Melt butter and stir in graham crumbs. Butter and flour or spray a 9" round springform pan. Press the graham mixture into the springform. Put in the fridge until needed.
In a stand mixer with the paddle attachment on medium high or with a hand mixer in a large bowl, mix cream cheese, sour cream, and brown sugar until smooth and whipped. Add in vanilla and eggs one at a time on medium speed. Add in diced peaches and combine on medium speed.
Stop the mixer and add 1 tbsp balsamic, stir in on lowest setting very briefly, so that there is a swirl of balsamic.
Pour into the prepared springform. Bake on the middle rack for an hour and a half, until the top has at least one crack.
Let the cheesecake cool completely on the counter.
Once the cheesecake has completely cooled, run a knife wet with hot water around the sides of the pan to set the cheesecake free if it hasn't pulled away from the sides of the pan. If it has pulled away, you should be able to unbuckle the hinge without any problems.
If refrigerating overnight, place the cheesecake in a cake container or something similar and then place in the fridge.
For the balsamic glaze and caramelized peach topping and instructions for slicing
NOTE! If you are planning on refrigerating overnight and serving the next day, this step should happen on the intended serving day
Preheat your oven to 450 F.
Combine 1/4 cup balsamic, 1/4 cup brown sugar, and pinch kosher salt in a small saucepan over high heat. Bring to a boil while stirring, then reduce heat to a simmer. Stir occasionally until reduced by about half, around 20 minutes. Set aside to cool.
Peel, pit, and slice two peaches thinly, about 1/4 inch for each slice. I usually cut 10 slices from this size cheesecake and I put 3 peach slices on each cheesecake slice, so two peaches will usually yield about 30 roughly uniform slices with some tiny and juicy leftovers. Spread the peach slices in a single layer on a sheet pan lined with foil and sprinkle generously with powder sugar and just a touch of kosher salt. Put the pan in the oven until the sugar caramelizes and peaches are looking golden, about 10-15 minutes. When the peaches are cool enough to touch, remove them from the pan and put them in a container in the fridge until the cheesecake is completely cooled.
Fan the caramelized peach slices on the top part of each slice. Use a spoon to swirl the balsamic glaze over the entire cheesecake.
You'll need to refrigerate for at least a few hours if you have not refrigerated the night before. If you've already refrigerated overnight you can serve immediately.
When slicing, a sharp, long-bladed knife works best. The method that we use in the bakery that I work in is to fill a large measuring cup or tall container of some sort with hot water, put the knife in for a few seconds, and dry on a towel before each slice is made. Works well for smooth slicing with no cheesecake guts ending up all over the knife and cheesecake.
Originally posted: https://food52.com
