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FROM GARDEN TO GOURMET- Chef’s table dining experience

Class is limited to 12
RSVP 770-587-4244
FREE PARKING IN THE BACK
Come join us for one of our Chef’s Table Dining Experiences. This is not a hands-on class. You will sit back, relax and enjoy a 2 hour class where Caitlin of Fit to Entertain will go step-by-step through each course, giving you tips and answering any questions you might have. Each course is paired with a wine (unless the menu lends itself more to a cocktail / mocktail). Caitlin is an avid user of our oils and balsamics and will be using them in every dish that is prepared…a great way to see and taste how using quality products up the level of a dish. You will also be receiving (by email from Caitlin) a copy of the recipes so you can wow your family and friends in your own home. Sign up soon, spaces fill quickly!
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Did you Know…

You can substitute butter with olive oil when baking.

BUTTER CONVERSION CHART

If you are substituting olive oil for vegetable oil (or another cooking oil) in your baking recipe, you can use a 1 to 1 ratio. Choosing a “mild” olive oil is best for baking.

You can also use an infused/fused olive oil for some wonderful flavors.
Here are some ideas
Brownies: Blood Orange fused olive oil, Butter or Chipotle infused olive oil
Cakes/Cupcakes: Blood Orange, Lemon, or Rosemary fused olive oils or Persian Lime infused olive oil
Bread: Rosemary, Cayenne, Leek or Oregano fused olive oils or Garlic, Tuscan Herb and Dill infused olive oils

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Wild Mushroom and Sage Rice

Ingredients:

  • 1 c Jasmine rice (cooked according to directions) 
  • Wild Mushroom and Sage oil
  • Fresh Baby Bella mushrooms, washed and chopped

Preparation:

  • Prepare rice according to directions using 1T Wild Mushroom & Sage oil instead of butter in water. ( Add a little salt to water )
  • Saute mushrooms in Wild Mushroom & Sage oil and 1T butter until tender.
  • Pour mushrooms into prepared rice, using spatula to scrape pan of all ingredients.
  • Can be refrigerated (after cooling) at this point and reheated for later use if desired.

Submitted by Suzanne Davidson

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Vanilla Lime Watermelon Salad

Ingredients

  •      1 cup yellow flesh watermelon, cubed and seeded
  •       1 cup red flesh watermelon, cubed and seeded
  •        2 tsp vanilla balsamic vinegar
  •       2 tsp Persian lime infused olive oil
  •       salt and fresh cracked pepper to taste

Instructions

·         Put watermelon in a bowl. Combine the oil and vinegar together. Drizzle over top of the fruit. Season with salt and pepper. Eat!

·         I like this served room temperature. Would be a great side dish to a pork or tacos or fish

Recipe submitted by: Kimberly Campbell