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We suggest that you just start sprinkling the blends on whatever you’re cooking tonight; but these recipes can give you some new ideas for cooking in your kitchen. Notes at the bottom of the recipes will give you additional ideas for exchanging flavors of blends you have on hand. Don’t forget to check out our simple chicken recipes!

Zesty Cranberry Spinach Salad

1 TBSP butter
¾ cup almonds, slivered
1 lb. spinach, rinsed and torn into bite size pieces
1 cup dried cranberries
2 TBSP toasted sesame seeds
1 TBSP poppy seeds
2 tsp Basiks at Home™ Original Blend
¼ cup Basiks at Home™ Honey Ginger Balsamic
½ cup Basiks at Home™ Extra Virgin Olive Oil

In a medium pan, melt butter. Cook and stir almonds in butter until lightly toasted. Remove from heat and let cool. In a large bowl, combine the spinach with the almonds and cranberries. In a medium bowl, whisk together the sesame seeds, poppy seeds, Original Blend, vinegar and oil. Toss with spinach just before serving.


Citrus Salad with Bacon and Red Onion

4 cups torn mixed salad greens
4 cups baby spinach leaves
1 large navel orange, peeled, thinly sliced and halved
1/3 cup dried cranberries
1/3 cup thin red onion rings
3 slices bacon, cooked and crumbled

2 tsp Basiks at Home™ Original Blend
1/3 cup Basiks at Home Blood Orange Oil
3 TBSP Basiks at Home Fig Aged Traditional Balsamic

Combine all ingredients except oil and vinegar. Add oil and vinegar to dress just before serving.

Can Substitute Blood Orange EVOO for Garlic, Lemon, Tuscan Herb, Lime or Walnut Oil.

Can Substitute Fig Aged Traditional Balsamic for Peach, Honey Ginger, Pomegranate, or Dark Chocolate.

Can Substitute Original Blend for Italian Table Blend, Key West Citrus Blend, Hunters Blend, Anglers Blend, Lemon Pepper Blend.


New Potato and Green Bean Dijon Salad

3 lb. bag new potatoes, quartered
1 lb. fresh green beans, cut into bite sized pieces
1/3 cup Basiks at Home™ Extra Virgin Olive Oil or Lemon EVOO
2 ½ TBSP Basiks at Home™ Aged Traditional Balsamic Vinegar
1 TBSP Dijon mustard
½  tsp Basiks at Home™ Original Blend

In a large saucepan, add potatoes to enough water to cover. Bring to a boil, and boil for 8 minutes. Add green beans, return to a boil, and cook for 2 minutes. Drain and cool slightly. In a small bowl, whisk together olive oil and next 3 ingredients. Pour over potato mixture, tossing gently to coat. Cover and chill.


Hunter Blend Green Bean and Toasted Pecan Salad

2 TBSP pecan pieces
12 oz. fresh green beans, trimmed
½ oz. red onions, thinly sliced
1 ½ TBSP Basiks at Home™ Aged Traditional Balsamic Vinegar
2 tsp sugar, if desired
¼ tsp Basiks at Home™ Hunters Blend
½ oz. blue cheese, crumbled

Heat 8" skillet over medium high heat and dry roast pecans for 2-3 minutes or until fragrant and beginning to lightly brown, stirring frequently. This process brings out a lot of flavor. Set a steamer basket in a small amount of simmering water in a medium saucepan. Put the beans in the basket and cook, covered for 4 minutes until tender crisp. Transfer the beans to a colander, rinse with cold water to stop the cooking and let the beans cool to room temperature. Drain well. In a medium bowl, toss the beans with the onion, vinegar, sugar and Original Blend to combine thoroughly. Sprinkle with the pecans and blue cheese.


Taste of Fall Salad

2/3 cup pecan halves
¼ cup
Basiks at Home™  Aged Traditional Balsamic Vinegar
Dash of cinnamon
2 TBSP sugar, divided
5 oz. spring mix salad greens
¼ cup
Basiks at Home™ Extra Virgin Olive Oil
1 t. Dijon mustard
1/8 tsp
Basiks at Home™ Original Blend
1 medium pear, thinly sliced
¼ cup shredded Parmesan cheese

In large skillet, cook pecans, 2 TBSP Basiks at Home™ aged traditional balsamic vinegar, and cinnamon over medium heat until toasted. Sprinkle with 1 TBSP sugar. Cook 2-4 minutes. Spread on foil to cool. Place salad greens in a large bowl. Combine the Basiks at Home™ extra virgin olive oil, mustard, Basiks at Home™ Original Blend and remaining vinegar and sugar, drizzle over greens and toss to coat. Arrange the greens, pear slices and pecans on salad plates. Sprinkle with cheese.


Blood Orange EVOO Chopped Salad

3 TBSP Basiks at Home™ Fig Balsamic Vinegar

¼ cup Basiks at Home™ Blood Orange EVOO (can subsitute BAH Lemon EVOO)

1 small shallot, chopped

½ tsp grated orange zest, optional

½ tsp Basiks at Home™ Original Spice Blend (can substitue Key West Citrus Blend)

1 small head radicchio, diced

1 small carrot, shredded, or 1/4cup matchstick carrots

1 small head escarole, chopped

1/4cup dried Craisins®

3/4cup gorgonzola, parmesan or blue cheese, crumbled

 

In a small bowl, whisk together BAH Fig Vinegar, BAH Blood Orange EVOO, shallots, orange zest,

and BAH Original Blend. In a large bowl, combine the radicchio, carrots, escarole, endive and Craisins®. Toss with dressing. Sprinkle with cheese and serve immediately. Serves 4.


Blood Orange and Fig Gourmet Salad

3 TBSP Basiks at Home™ Fig Balsamic Vinegar

¼ cup Basiks at Home™ Blood Orange EVOO           

1 small shallot, chopped

½ tsp grated orange zest, optional

½ tsp Basiks at Home™ Original Spice Blend        

1 small head radicchio, diced

1 small carrot, shredded, or 1/4 cup matchstick carrots

1 small head escarole, chopped dried Craisins® 3/4c gorgonzola,
parmesan or blue cheese, crumbled

In a small bowl, whisk together BAH Fig Vinegar,

BAH Blood Orange EVOO, shallots, orange zest,

and BAH Original Blend. In a large bowl, combine

the radicchio, carrots, escarole, endive and Craisins®.  

Toss with dressing. Sprinkle with cheese and serve immediately.

Serves 4. BAH Lemon EVOO can be substituted for the Blood Orange.