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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.


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.


Balsamic Poached Chicken

1 lb. new potatoes, halved or quartered
3 TBSP Basiks at Home™ Extra Virgin olive oil
1 TBSP Basiks at Home™ Original Blend
1 lb. asparagus, trimmed
1 14.5 oz. can chicken broth
1 cup Basiks at Home™ Traditional Balsamic
1 1/2 lb. boneless skinless chicken breasts

Heat oven to 400. Place the potatoes in a roasting pan. Add the Basiks at Home™ extra virgin olive oil, and the Basiks at Home™ Original Blend and toss. Roast for 30 minutes, shaking the pan once. Add the asparagus to the pan and toss. Roast until asparagus is tender, 12-15 min. Meanwhile in a saucepan, bring the broth and Basiks at Home™ aged traditional balsamic vinegar to a boil. Add the chicken and if necessary enough water to cover it. Simmer for 1 minute. Cover, remove from heat and set aside until cooked through, about 15 minutes. Transfer the chicken to a cutting board. Return the liquid to medium-high heat and simmer until reduced to 1/3 cup, about 10 minutes. Slice the chicken. Divide the ingredients among individual plates. Drizzle with the Basiks at Home™ aged traditional balsamic mixture.