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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!

Portabella Mushroom Hummus with Hunter Blend


1 15oz can chick peas or garbanzo beans, drained
1 small clove garlic
1 6oz portabella mushrooms, sauted
1/3c Basiks at Home Extra Virgin Olive Oil, plus more for pan
1 tsp and 3/4tsp Basiks at Home Hunters Blend
3-4 warm pita pockets; cut into quarters

In a small saute pan heat 2 tbsp olive oil over medium heat, add mushrooms and 1tsp Hunters Blend. Cook down until mushrooms are soft and reduced down to 1/2 amount about 4-5 minutes. Cool completely.

Add drained chickpeas, garlic, cool mushrooms, and 3/4 tsp Hunters Blend to food processor fitted with a steal blade. Process while adding the olive oil in a steady stream through the feed tube. Continue to process until smooth, adding additional olive oil if desired for creamier texture. Remove from processor to a serving bowl. Sprinkle with additional Hunters Blend for taste and serve immediately with warm pita or refrigerate for later use. Serves 4

**drizzle additional 1 TBSP Wild Mushroom and Sage or Lemon or Tuscan Herb Olive Oil or Walnut Oil over top in the serving dish if desired.
**can be made with Original Blend if desired.

Green Beans with Toasted Almonds


1/2 pounds fresh green beans, trimmed

2 tablespoon extra-virgin olive oil

1 tablespoon Basiks at Home Lemon extra virgin olive oil

1 tsp Basiks at Home Key West Citrus Blend

Toasted slivered or sliced almonds

 

 

Cook green beans 5 minutes in 1-inch boiling water, covered. Drain beans and return pan to heat. Add almonds to the dry pan and cook over medium heat for 2-3 minutes. Add oil to the pan, then add green beans and toss to coat. Sprinkle beans with Key West Citrus Blend and transfer to a serving plate. Drizzle with Basiks at Home Lemon EVOO.


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.


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.


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.


Key West and Lime Grilled Scallops

2 TBSP. minced scallions
1 clove garlic
¼ cup. Basiks at Home Persian Lime or Lemon or Blood Orange EVOO
1 tsp. Basiks at Home™ Key West Citrus Blend
1 lb. scallops

Combine scallions, garlic, Blood Orange olive oil and Key West Citrus Blend in a large glass bowl. Add scallops to bowl and marinade for 30 minutes. Thread scallops on four skewers and grill over medium heat for 8 minutes Turn several times during cooking and baste with remaining marinade.

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

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


Key West Broccoli with Almonds

4 cups frozen broccoli florets
4 TBSP Basiks at Home
Blood Orange or Lemon olive oil

2 tsp Basiks at Home™ Key West Citrus Blend
¼ cup sliced toasted almonds

Steam broccoli and drizzle with oil. Garnish with toasted almonds. Serve.

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

Can Substitute Key West Citrus Blend for Original Blend, Hunters Blend, Anglers Blend, Authentic Southwest Blend, Lemon Pepper Blend or Jerk Blend.


Key West Citrus Chicken with Veggies

¼ cup Basiks at Home Lemon EVOO + additional for finishing

1/3 cup lemon juice

1 tsp Dijon mustard, I like course blend

1 large clove of garlic, chopped

1 tsp Basiks at Home Key West Citrus Blend

2 TBSP chopped yellow bell pepper

2 TBSP chopped orange bell pepper

4 boneless, skinless chicken breasts, halved

In a large bowl mix together well the BAH Lemon EVOO, lemon juice, mustard, garlic, peppers, and Key West Citrus Blend. Place chicken in the bowl and marinate at least 20 minutes in the refrigerator. Preheat grill on med-high heat. Drain and discard marinade from the bowl and place chicken on grill. Cook 8-10 minutes on each side until juices run clear. Remove from grill place on serving platter and drizzle with additional BAH Lemon EVOO, sprinkle additional BAH Key West Citrus Blend on chicken as desired. Serves 4. You can replace the Lemon EVOO for any citrus flavored BAH EVOO. For added twist, drizzle with your favorite BAH flavored balsamic vinegar over the cooked chicken just prior to serving.