The journey has been cancelled for the time being. Need to regroup and re-book! More to come . . .hopefully very soon.
Shredded Cabbage – I used purple cabbage . . .looks great.
Julienned Red Bell Pepper
Bermuda Onion – sliced
Cucumber – sliced
Carrot – sliced
Green Onion – sliced
Garnashed with unsalted cashew pieces
The dressing was all DIVINO products . . .
Ginger Organic Creme Glaze
Coconut Balsamic Vinegar
Red Pepper EVOO
1 TBSP of PB powder. I wisked this up to taste and it tasted AWESOME!
The 2nd time I made the dressing I used less Coconut Balsamic and more PB powder.
Blood Orange EVOO Shaved Brussel Sprout Salad
1 cup or about 8-10 shaved brussel sprouts
1 watermelon radish (thinly sliced)
1 lemon (juice)
1 tbs Dijon mustard
2 tbs DIVINO blood orange infused olive oil
2 tbs DIVINO classic olive oil
2 tbs truffle marcona almonds (roughly chopped) – you can find these at Trader Joes or substitute for regular almonds
¼ cup sliced oranges
In a small mixing bowl, whisk Dijon mustard, DIVINO blood orange olive oil, classic olive oil, and lemon juice
-In a medium sized mixing bowl, add brussel sprouts, watermelon radish, and almonds
-Begin mixing in the blood orange vinaigrette
-Mix in oranges
Easy Baked Salmon with Red Chile Mango Salsa over Coconut Lime Jasmine Rice
2 6oz Salmon filets
1 lemon (juice & zest)
1.5 tbs garlic
3 tbs olive oil
Pepper to taste
2 mangoes (diced)
1 lime (zest)
2 red chili peppers (sliced or diced)
1/8 cup red onion (thinly sliced)
¼ cup cilantro
2 tbs olive oil
1 cup brown jasmine rice
2 tbs DIVINO Coconut White Balsamic Vinegar
2 tbs DIVINO Lime Infused Olive Oil
1 tbs original olive oil
Preheat oven to 400 degrees
-Marinate onions in a small Ziploc bag with 1.5 tbs of olive oil and pepper for 15 minutes/while you are prepping everything else
-Add olive oil, lemon juice and zest, garlic, pepper, and salmon to a large Ziploc bag and marinate for 10 minutes
-Cook rice according to directions on box (add 1 tbs of olive oil to keep from sticking)
-When rice is finished, drizzle with DIVINO Coconut White Balsamic Vinegar & DIVINO Lime Infused Olive oil
*Feel free to add fresh herbs like cilantro, parsley, or whatever else you like!*
While rice is cooking…
-Place salmon in oven and bake for 14-16 minutes or until cooked entirely
While salmon and rice are cooking…
-In a medium sized mixing bowl add mangoes, lime zest from half the lime, chili peppers, cilantro, and marinated red onion
-Add a touch of DIVINO Lime Infused Olive Oil and 1 tbs original olive oil
-Gently mix everything together
*I intended on adding cubed avocado, but forgot to mix it in!*
Plate according to picture or however you feel, get creative!
Caribbean Marinated Mako Steaks with Charred Pineapple Salsa
Caribbean Marinated Mako Steaks
4- 5 ounce Mako Steaks
1/4 cup fresh cilantro, finely chopped
1 large clove garlic minced
Juice of 1 lemon
1 scallion minced
1 teaspoon caribbean jerk seasoning
2 tbsp DIVINO Lime infused extra virgin olive oil
Salt and pepper to taste
First, combine the infused oil, jerk seasoning, scallion, garlic, lemon juice and cilantro in a bowl and mix thoroughly. Pour the marinade over the fish, making sure to cover both sides of the Mako steaks with the marinade. Refrigerate 1-2 hours.
Preheat grill to high heat. Remove the steaks from the marinade and pat them dry with a paper towel. Be sure to remove all of the seasonings and marinade before grilling. Allow the steaks to sit out at room temperature for 20 minutes before grilling to ensure even cooking. Brush the grill with a small amount of oil to prevent sticking and grill the steaks for 5-6 minutes each side. You’ll want to cook the steaks to an internal temperature of 145 degrees or until the flesh of the fish turns opaque. Serve with Mako with the pineapple salsa and a drizzle of the DIVINO Lime infused extra virgin olive oil
Charred Pineapple Salsa
1/2 small pineapple, peeled, cored and sliced into 1/2-inch-thick rings
1 red bell pepper, quartered and seeds removed
1/2 small jicama, peeled and cut into ½ inch rings
1 small red onion peeled and cut into ½ inch rings
¼ tsp red pepper flakes (optional)
3 tablespoons DIVINO Coconut white balsamic vinegar
2 tablespoons DIVINO Lime infused extra virgin olive oil
3 tablespoons finely chopped fresh basil
Kosher salt and freshly ground pepper
Preheat grill to high. Brush the pineapple, jicama, onion and bell pepper with a small amount of olive oil (to help prevent sticking to the grill) and season them lightly with salt and pepper. Grill, the pineapple, pepper, jicama and onion turning often until the jicama, pineapple and onions have dark grill lines on both sides and the pepper is slightly charred, approximately 4-5 minutes per side. Remove the pepper, jicama, pineapple and onion from the grill and allow to cool on a cutting board.
Once cooled, dice the pineapple, jicama, onion and pepper into 1/4 inch chunks and place in a small mixing bowl. Toss together with the balsamic vinegar, lime olive oil, red pepper flakes, basil and season with salt and pepper to taste. Serve the salsa with the marinated Mako steaks.
This was PACKED with flavor and extremely easy to make! Next time @jzeats makes this she’ll have to try using DIVINO Classic Balsamic Vinegar. I know it would be GREAT!
Apple Cider Balsamic Reduction Scallops (For 2)
6 Large scallops
3 strips thick cut bacon
2 tbs mint (finely chopped)
3/4 cup apple cider
2 tbs balsamic
1 tbs honey
DIVINO Blood Orange Balsamic Crème Glaze
1/2 tbs butter
1 Lemon (zest)
Lay scallops on a paper towel and blot, leave on towel until you are ready to use them
-Cook bacon in a medium sized non-stick pan on medium-high heat until crispy
-Let cool and chop into small pieces
-Place avocado and mint in mixer and puree until smooth (I used my mini Cuisinart on high)
-Transfer to a small bowl and set aside
-Remove all but about 2 tbs of the bacon grease from the pan
-Add apple cider, balsamic, and honey
-Bring mixture to a boil, then reduce heat to low and cook until reduced by half
-Transfer mixture to a small bowl, leaving about 2 tbs in the pan
-Crank up the heat to high and add scallops
-Place butter in pan, making sure scallops are fully coated
-Cook for 2-3 minutes or until opaque, I know it’s tempting but do not move them!
-Once they have a nice sear, flip and cook 1-2 minutes or until fully cooked
-Spoon half the avocado mixture onto each plate
-Place scallops and top with drizzle with DIVINO Blood Orange Balsamic Crème Glaze, bacon crumbles, and lemon zest.
Thank you Rodney! We met at the Upper Township Farmer Market.
I wrote this down really quick so here it is.
First saute sweet onions, red peppers, button mushrooms, asparugus tips, and fresh spinach & basil. Then carefully use this as a topping for your portebello mushrooms. Top it off with thin slices of fresh mozzarella and slowly grill. Finish with a healthy drizzle of DIVINO Classic Balsamic Vinegar.
Can’t wait to pick up some fresh portebello mushrooms to try!
Thank you SO much Kevin for turning me on to this combination. I met Kevin at the Jersey Shore Wine Festival!
This is amazing! Just drizzle some DIVINO Chocolate Balsamic Vinegar & DIVINO White Truffle EVOO over the best liguine you can get your hands on. City2Shore Gourmet will be selling imported liguine and penne from Italy but only at a few markets.
Just try this combination . . . .O.M.B. I could NOT believe how good this is!!
Kathy . . .thanks so much for sharing and the picture. Sorry it took so long for me to post!!
Kathy was just grilling it . . . .tossed both the brussel sprouts and scallops in the DIVINO Sorrento Lemon EVOO and put it on the grill. YUM!!
As an added note: I did my brussel sprouts this way then added chopped reduced sugar craisins aong with a drizzle of DIVINO Classic Balsamic Vinegar . . .OMB was it awesome.