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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!

Red Pepper and Basil Italian Pasta Salad

¼ cup Basiks at Home™ Aged Traditional Balsamic Vinegar
2 TBSP Basiks at Home™ Lemon Extra Virgin Olive Oil
2 tsp grainy mustard
1 lb. cooked ditalini pasta
½ cup diced roasted red peppers (from jar)
¼ cup chopped fresh basil
1 tsp Basiks at Home™ Italian Table Blend
2 cups small fresh mozzarella balls

In the bottom of a large bowl, whisk together balsamic vinegar, oil and mustard. Add coked pasta, red peppers and Italian Table Blend and basil and toss to combine. Fold in mozzarella balls.


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.


Citrus Garlic Shrimp

1 lb. package linguine

1 ½ tsp Basiks at Home™ Italian Table Blend
½ cup Basiks at Home™ Garlic EVOO
½ cup orange juice
1/3 cup lemon juice
3-4 cloves garlic, minced
Salt and pepper to taste
1 lb. uncooked medium shrimp, peeled and de-veined
Shredded parmesan and fresh parsley for garnish

Cook linguine according to package directions. Combine ingredients (except shrimp and pasta), in a food processor and mix until blended. Pour into large skillet. Add shrimp to garlic mixture from food processor; and cook 5 minutes until shrimp turns pink. Drain pasta and top with shrimp mixture. Sprinkle with cheese and parsley for garnish. Toss on steamed broccoli or green beans. Great served on a spinach salad with our aged traditional balsamic vinaigrette.

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

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


Southwest Cool Nachos

“Scoops” tortilla chips

1 cup sour cream

1 tsp Authentic Southwest Blend
1 tomato diced           
Fresh cilantro chopped (optional)


Mix sour cream and Authentic Southwest Blend
Place small amount in each scoop, top with tomato and cilantro

Key West Cracker Spread

1 8-10 oz Whipped Cream Cheese
1 tsp Key West Citrus Blend 
1 tsp Lemon Juice

Mix the whipped cream cheese with the
Key West Citrus Blend. Add lemon juice to smooth           
Cream cheese. Serve on Stacy’s Simply Naked Pita Chips

Florida Citrus Turkey

1 Turkey, thawed, rinsed, giblets/neck removed

1 navel orange, quartered
1 lemon, quartered
1 small onion quartered

Basiks at Home™ Lemon Olive Oil

Basiks at Home™ Key West Citrus Blend

Place rinsed, clean turkey in shallow roasting pan. Place cut orange,

lemon and onion inside bird. Drizzle to coat outside skin with BAH™

lemon Olive Oil. Then sprinkle BAH™ Key West Citrus Blend all

over the outside of the bird to coat skin well. Follow manufactures

instructions on baking or 20 mins per pound at 350 degrees or until meat

meat thermometer reaches 180°F when placed at thickest part

of thigh. Remove turkey from oven and let stand 15 minutes to rest

meat before carving, sprinkle meat with additional Key West Citrus

Blend after carving. Original Blend and Blood Orange Olive Oil

can be substituted.


Authentic Southwest Guacamole

2 ripe avocados
1 lime or lemon, juiced
1/2 red onion, course chopped
1 garlic clove, minced
4 roma tomatoes diced
1 big handful fresh cilantro, finely chopped, if desired
1 TBSP Basiks at Home™  Authentic Southwest Blend

Halve and pit the avocados, save the pits. Scoop out the flesh with a spoon into a mixing bowl. Mash the avocados with a fork, leaving them somewhat chunky, drizzle the lime/lemon juice over avocados. Add the remaining ingredients, and fold together to gently combine, put pits back into bowl (this will help keep the guacamole from turning brown). Pinch additional Basiks at Home™ Authentic Southwest Blend on top for greater flavor.  Lay a piece of plastic wrap right on the surface of the guacamole and refrigerate 1 hour before serving.


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.