Lemon & Blueberry Olive Oil Cake
1 cup granulated sugar
2 large eggs, room temperature
3/4 cup Lemon Olive Oil
2 teaspoons vanilla extract (or balsamic of choice)
1 cup + 2 Tablespoons all-purpose flour
½ cup almond flour
1 teaspoon baking powder
¾ teaspoon salt
1 1/2 cups blueberries fresh or frozen
Preheat the oven to 350°F. Use parchment paper or oil, a 9" pan. Set aside.
Combine sugar and eggs until a pale yellow. (1 minute). Add the olive oil in a SLOW stream, with the mixer running. Add in the vanilla extract and mix well. Add the dry ingredients; stir until just combined. Do not over mix. Fold in berries.
Pour batter into prepared pan. Bake 45 -55 minutes or until he cake is a lightly golden brown.
Twists: Lemon oil & Raspberry Balsamic, Blood orange oil & Strawberry Balsamic, Persian Lime Oil & coconut balsamic, Basil oil and peach balsamic
AUBURN LOCATION IS OPEN THIS WEEK! Though we will miss the DeKalb County Free Fall Fair, we are taking the opportunity to serve you, our customers! WE ARE OPEN this Week M-F 11 am - 5 pm and Saturday 10 am - 3 pm. Come in and see us!
New new new! We just developed a new spice blend. It is called Manhattan Steak Rub. For those looking for a wonderful steak rub we think this one is a winner!
We tried it out Friday night with some ribeyes from Kaiser’s Food Center in Butler, IN and paired it with a cauliflower tart from one of my favorite recipe books.
Last night’s dinner and left-overs to freeze to serve up for later.
I had some gorgeous red peppers from the garden. I have chopped and froze some, dried some and finally decided to make stuffed red peppers. Usually we make them with OT Spanish Blend, chicken, rice, corn, jalapeño peppers, black beans and Mexican blend cheese. I had the rice cooking in the rice maker and ran across this Italian Stuffed pepper recipe and decided to give it a try.
I didn’t have time for the crockpot and already had the rice cooking. I had some Italian sausage in the fridge from our Fort Wayne Farmers Market visit on Saturday. Luckily I had picked up some prosciutto earlier in the week.
Sorry I missed posting this yesterday. Local Breakfast.
We took Pillsbury rolls and made 4 little rectangles turned up the edges and placed on a baking sheet.
Spread Goat and Smalls Garlic and herb goat cheese on top. (See them at the Fort Wayne Farmers Market).
Sautés some mushrooms (also from the market) in some OT Garlic olive oil and a dash of OT Garlic and herb blend. Added some left over ribeye from the night before (from Kaiser’s Food Center in Butler, IN). Cooled a just a bit and placed on the goat cheese. Cracked an egg from my sisters farm and Sprinkled some fresh grated Parmesan on top along with salt and pepper and places in preheated 400 degree oven. Baked until egg was to my liking and the crust is golden brown.
Anniversary Limited Edition Tiramisu Balsamic Glaze
This dessert inspired balsamic vinegar, is hand-crafted and is a limited run in celebration of our 10 year anniversary. Beyond the simplicity of it poured over cut berries, cheese cake and the like, this delicious balsamic makes a wonderful salad dressing, marinate and inspires things like stuffed french toast and pot de creme. The limited run is only bottled in 200 mL bottles and costs $21.99, with a portion of the proceeds being donated to Cancer Services, in honor of our sister Pam.
Stop in today to sample!
Serving up samples!! YUM! open until 3 today- BOTH LOCATIONS
#freshfoodhubauburn
#zinniasbakehouse
Anniversary Celebration
11-2 TODAY!!
FREE samples of
Auburn Fresh Food Hub Italian Soup
Zinnia's Focaccia Bread
*while supplies last
If you are making a trip out SW today be sure to stop by and celebrate our 10 years in business!
Pineapple Shrimp
2 Tbsp soy sauce
1 tsp curry powder
1/2 tsp sugar
2 Tbsp Olive Oil (EVOO, Garlic, Black pepper, Cayenne, Green Chile)
1 lb uncooked shrimp, cleaned
2 tsp minced fresh ginger root
1 garlic clove minced
1 medium sweet red pepper, shopped
1 carrot, finely chopped
1/2 c chopped onion
1 can unsweetened pineapple tidbits, drained
2 c prepared rice
6 green onions, chopped
Drizzle of Pineapple Balsamic Vinegar
salted peanuts, lime wedges for garnish
Mix soy sauce, curry powder and sugar. Set aside.
Heat half the oil over medium heat and stir-fry the shrimp until pink. Remove from pan. Add oil to the pan, add ginger, and garlic until fragrant, then add vegetables. Stir in shrimp and pineapple.
Add rice, soy sauce mixture and heat through. Plate, garnish and drizzle
Breakfast for dinner!
4 c cauliflower florets ( or 3 cups cauliflower rice)
1/2 c almond flour
1 tsp baking powder
1/2 tsp Himalayan salt
2 tsp English Rub
1/2 c shredded cheddar cheese
2 large egg whites, lightly beaten
2 Tbsp butter olive oil
3 - 4 strips turkey bacon, cooked and crumbled
2 Tbsp chopped fresh chives
Pre-heat oven to 400 degrees. Lightly coat 6 cup muffin pan with olive oil.
Combine cauliflower and 2 Tbsp water, cover and microwave 10 minutes or until very tender. Drain and mash until smooth. Cool and squeeze out as much water as possible with a clean kitchen towel.
Add cauliflower, flour, baking powder and seasoning together until well blended. Add and incorporate egg whites and oil. Fold in bacon and chives. Form six dough balls and place in prepared pan, pressing to flatten. Bake 23 minutes or until golden brown.
Twists: Change the oil and seasoning. Blend in prepared broccoli, spinach, sausage, mushrooms, onions or bell peppers
Customize your Gourmet Gift! 2020 Holiday Season - https://mailchi.mp/0983cd409606/novembertwist20-1553886
Last day for the Anniversary Scratch & Save on oils and vinegar* -- 5%, 10%, 15% or 20% off possible!ANNIVERSARY SPOTLIGHT SAMPLES TODAY11 am -2 pm or until samples are gone! Catablu Grille's Apple Blueberry SaladCarroll High School Blu Flame Culinary Students' Basil Orange Biscotti
* See store for details
Stop in and see us today and enjoy some yummy samples from our Spotlight business partners. Samples while they last today and tomorrow. Catablu's Chef Tony has created a wonderful salad using our Gravenstein Apple Balsamic Vinegar for their seasonal menu-Apple Blueberry Salad romaine / apple / blueberry /almonds / goat cheese / honey Gravenstein apple vinaigrette
Carroll High Schools Culinary Team has created some fabulous biscotti's which pair well with our bulk tea selections.
Roasted Carrot & Egg salad with Roemesco Sauce
1 1/2 lb rainbow baby carrots
1 1/2 Tbsp Lemon Olive Oil
4 eggs
9 1/2 ounces small radishes, trimmed, halved
1/3 c fresh flat-leaf parsley leaves
Salt and pepper to taste
A pinch of English Blend
Preheat oven to 400º. Roast carrots and radishes with oil, seasoned with salt and English Blend, for 20 minutes. Make sauce so it can meld. Soft boil eggs for 2 minutes. Drain. Rinse. Under cold water; drain. When cool to touch, peel eggs and half.
Romesco Sauce
8 1/2 oz roasted red bell peppers in a jar, drained
1 clove garlic crushed
1/2 c blanched almonds, roasted
2 Tbsp Cranberry Pear Balsamic Vinegar
1 tsp smoked paprika
Blend ingredients until smooth; season
2 Tbsp chopped fresh parsley
1/3 c Lemon Olive Oil
Chicken, Your WAY!! Recipes, Dinner ideas and more - https://mailchi.mp/383afb5e343f/novembertwist20-1553894
Blackberry Duck
Smoked duck breast can be ordered from from https://www.dartagnan.com/buy/poultry-game-birds
For the sauce 1 cup black berries,
1 tsp OT Garlic & Herb Blend
a pinch of salt and pepper
1/2 cup OT Blackberry Ginger Balsamic.
Smash blackberries in a sauce pan add rest of ingredients. Simmer for about 10 minutes until reduced. Serve over warm duck breast sliced. We like it placed on top of ancient quinoa.
Roast Beast
2 cloves garlic, shipped
1 Tbsp fresh thyme leaves
1 Tbsp Garlic & Herb Blend
2 Tbsp Garlic Olive Oil
2 Tbsp Traditional Balsamic Vinegar
1 beef rump roast
Preheat oven to 400º
Combine ingredients together. Rub all over beef. Stand at room temp for 1 hour or overnight; season with salt and pepper. Place beef in a roasting pan; roast for 30 minutes for medium-rare or until cooked as desired. Loosely foil and rest 15 minutes.
Twists: Change to Brazilian Blend, Chipotle Oil and Mango Balsamic. Italian - The Olive Twist Herb Blend, Tuscan Oil and Neapolitan Balsamic Vinegar Tropical - Blood Orange Olive Oil, Coconut Balsamic Vinegar
New Years Eve doesn’t have to be without some simple flavorful appetizers even it it is just for two. Bourbon Peach Glazes Meatballs, Mozzarella Balls with sweet marinara sauce, and Pammy’s Veggie Pizza.
Bourbon Peach Glazed Meatballs
Store bought or homemade meatballs
Garlic olive oil
Drizzle olive oil in a 9x13 baking dish. Place meatballs in a single layer. Preheat oven to 350 degrees.
Glaze
In a medium size mixing bowl place 12-18 oz really good peach jam, preferably with some chunks of peaches
1/4 cup OT Ripe Peach Balsamic vinegar, 2 Tsp OT Garlic and Herb Blend, 1/4 cup brown sugar, 1/2 cup bourbon of choice, salt and pepper. Mix and pour over meatballs. Place in oven and bake per meatball directions. I did homemade meatballs, so I baked mine for about 60 minutes. Check to see if the center meatball is cooked through. Tough job but someone has to taste it to make sure it is done.
Baked Mozzarella Balls
Little round mozzarella balls in liquid, drain
1 egg whisked
1/2 cup Italian bread crumbs
1 Tbsp OT Garlic & Herb Blend
Salt and pepper to liking.
Mix dry ingredients together and plac in a flat plate.
Roll Mozzarella ball in egg the egg then roll in the bread crumb mixture. Place on lined baking sheet. Place in 400 degree oven for about 5-6 minutes. Serve with marinara sauce.
Marinara sauce
1/2 cup tomato paste
1/4 cup diced tomato with juice
1/8 cup OT oregano balsamic
1Tbsp sugar
1 tsp OT Garlic and Herb Blend
1 tsp each dried, basil, parsley, OT Herb Blend
Mix and serve with mozzarella balls.
Olive You! FRESH CRUSH & Sweet Deals! - https://mailchi.mp/7d70d93df2d9/novembertwist20-1553898
Be sure to mention the friends and family when shopping this week (today- Saturday) Don’t receive our emails or text messages? Ask an associate how you can sign up!
Orange Chicken
16 frozen popcorn chicken
1 Tbsp Blood Orange Olive Oil
2 medium carrots, thinly sliced
1 Red bell pepper, diced
1 garlic clove, minced
1 Tbsp Garlic & Herb Blend
1 1/2 tsp grated orange zest
1 c orange juice
1/3 c hoisin sauce
3 Tbsp local honey
salt and pepper to taste
Dash of cayenne pepper
To serve:
place over cooked rice and sprinkle with Everything Bagel and chopped green onions
Bake popcorn chicken. In large skillet heat oil, add carrots and pepper; stir until tender. Add garlic. Stir in remaining ingredients. bring to a boil. Reduce to a simmer and thicken uncovered 4-6 minutes. Stirring constantly. Add chicken to skillet to coat.
Mint Relish Sweet Potato
1/2 small red onion, finely chopped
2 tsp grated lemon zest with 1/4 c juice
2 lbs sweet potatoes, scrubbed, sliced into 1/4 in thick rounds
3 Tbsp Milanese Gremolata Olive Oil
Salt and pepper
1 Tbsp English Blend
1 small chile, finely chopped
1/4 c fresh mint
Plain Greek yogurt for serving
Everything Bagel for toppings
Combine onion and lemon juice. Let sit. Toss sweet potatoes with 2 Tbsp oil and seasonings. Pan sear or grill potatoes until slightly charred and tender (4-5 minutes per side)
Add to the onions, zest, chile, oil and mint.
Spread Greek yogurt onto a platter, drizzle with oil, arrange sweet potatoes, spoon relish on top and sprinkle with Everything Bagel.
Just in time for Valentine's Day! THREE NEW FLAVORS!! Coming to us from 9th Street Brew in Auburn!
Reese's, Snickerdoodle and Chai! Swing through the shop to day!
FREE TASTINGS! Yes, we are still able to sample the 50 different flavors of oil and vinegar instore! No appointment necessary. Stop in for your experience today!
