Search Results for: sweet heat

Recipe by: Francesca Firek
Featured on Tuesdays with Thomas on 8/2/22

Directions: (serves 1-2)

1. In a pretty oval 1″ dish, put a nice handful of broccoli microgreens. On top to this add:
   1. 1 chopped scallion
   2. ½ peeled thinly sliced cucumber (I use my handheld OXO mandoline slicer for the veggies)
   3. 2 radishes
   4. 1 -2 celery stalks
   5. ½ c shelled edamame
2. In a small bowl add:
   1. 1/8 cup rice vinegar (add more to desired tartness)
   2. 1/3 cup Crisp Cucumber Balsamic (add less to reduce sweetness)
   3. TJ’s Umami Seasoning
   4. Burlap&Burlap Fermented White Pepper
   5. Scallion Powder
   6. Chili Flakes (optional)
   7. Penzeys Ground Smoked Chipotle Powder
3. I found in Canada a liquid Cucumber Infused Salt Spray that I use on this salad. You can add a quick turn of salt but optional.
4. Instead of sugar to offset the tartness of rice vinegar, I add 1tbsp of Sweet Heat Balsamic.
5. Whisk and pour over the veggies. Stir and let it rest at room temperature for 30 minutes before serving. Enjoy.

Notes:

• Brand name products I used were listed, but feel free to substitute with other brands.

Recipe by: Eileen Mierski
Featured on Tuesdays with Thomas on 6/7/22

Ingredients:

• 2T. raw, unsalted pumpkin seeds
• 2 ounces chopped Romaine lettuce
• 1 ounce chopped Lacinato kale, also called Tuscan or Dinosaur (optional: sub Arugula or regular kale) 
• 1 T. Garden Dill Mustard Seed Balsamic (optional: substitute Simply Lemon Balsamic )
• 5 slices cucumber
• 2 T. seedless grapes, cut in halves (optional: sub Dried cranberries)
• 1/4 cup cooked farro (optional: sub Wheat berries or barley)
• Optional- 1T. cilantro 

Directions:

1. Roast the pumpkin seeds at 375 degree until they turn from green to a golden brown, about 10 minutes. Set aside to cool. 
2. Drizzle 1 T. Garden Dill Mustard Seed dressing over the kale and Romaine lettuce. Mix it well so that each piece is lightly coated.
3. Add the remaining ingredients, including cooled pumpkin seeds. 
4. Toss and enjoy! 

Notes:

If regular kale is used, it will need to be chopped into very small pieces because it is not as tender as Lacinato kale. This salad has a nice variety of colors, tastes and textures.  The light green, sweet Romaine lettuce contrasts nicely with the dark green, slightly bitter kale. The farro adds a chewy texture, the cucumber gives a crispy crunch, and the grapes provide visual contrast and a delightful sweetness. Roasting the pumpkin seeds transforms their color, taste and texture. The sweet and savory flavor burst from the Garden Dill Mustard Seed Balsamic ties it all together and sets this salad apart! 

Recipe by: Karen Less
Featured on Tuesdays with Thomas on 5/3/22

Ingredients:

• 2tbsp tahini
• 2 tbsp agave syrup (optional: sub maple syrup)
• 1 tbsp Dijon Mustard (we use Primo’s Garlic Mustard)
• 3 tbsp Premium White Balsamic (optional: sub Sweet Heat Balsamic for a different finish)

Directions:

1. Whisk together the dressing ingredients in jar or bowl, chill or use immediately.
2. Drizzle over your salad and enjoy!

Recipe By: Sherry Sorbera
Featured on Tuesdays with Thomas on 11/20/21

Ingredients:

• 1 cup uncooked millet
• 1 large onion, chopped
• 2 stalks celery, chopped
• 2 carrots, chopped
• 2 cloves garlic, minced
• 4 cups unsalted veggie broth
• 3 cups water
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1 teaspoon Benson’s Table Tasty
• ½ cup Sweet Heat Balsamic
• 1 can (14.5 oz.) diced fire roasted tomatoes with green chilies
• 1 can (15.25 oz.) unsalted whole kernel corn, rinsed and drained
• 1 1/2 cups broccoli florets
• 10 brown Baby Bella mushrooms, sliced
• fresh cracked black pepper to taste
• juice from 2 limes (2 tablespoons)
• handful of fresh cilantro, chopped

Directions:

1. Rinse the millet and soak for 8 hours or overnight in several inches of water. Drain, rinse, and set aside.
2. Heat a 4 quart Dutch oven or soup pot over medium heat. When hot, add the onion, celery, carrots, and garlic, and stir occasionally, for 7 minutes. Pour in the veggie broth and water.
3. Add the soaked millet, cumin, chili powder, paprika, Benson’s Table Tasty, and the Sweet Heat Balsamic. Bring to a boil, reduce the heat to a simmer, cover, and simmer for 25 minutes, stir occasionally.
4. Add the diced fire roasted tomatoes and the corn.
5. Add the broccoli florets and the mushrooms. Simmer for another 10 minutes.
6. Add the black pepper and lime juice. Taste for seasoning.
7. Serve hot and garnish each bowl with a scattering of chopped fresh cilantro.

Recipe by: Tami Kramer
Featured on Nutmeg Notebook

Ingredients:

• 4 each large Portobello mushrooms
• 4 Tablespoons Smoked Hickory Balsamic (Optional: substitute Gilroy Garlic or Sweet Heat)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon fresh garlic cloves, minced
• freshly ground black pepper, to taste

Directions:

1. With a soft cloth wipe the mushrooms gently to clean them, don’t get them wet.
2. Mix the marinade ingredients together in a small dish.
3. Using a basting brush coat both sides of the mushrooms with the marinade. Place them tops down in a dish and pour some marinade over the mushrooms so it can soak in.. Let them marinate for 30 minutes.
4. Turn the mushrooms over and using the basting brush coat them liberally with the marinade. There will be marinade leftover that you can brush on again after cooking.
5. Preheat the grill pan, BBQ grill or non stick skillet. If using a BBQ Grill use a non stick grilling basket or non stick grill pad to prevent sticking since we don’t use oil for cooking.When little water droplets move around on the pan you know it is ready to use.
6. Place the mushrooms tops down on the grill pan to get those nice sear marks. Set a timer for 4-5 minutes. It’s important not to disturb the mushrooms during this 4 -5 minutes of cooking time. They need to get a nice sear on them before you try to turn them over, otherwise they will stick. Turn over and cook another 4-5 minutes or until cooked through.
7. After removing to a serving dish, baste with marinade one more time. A little marinade is also good served over the asparagus. You could sub broccoli or green beans for the asparagus.
8. Serving Suggestion, serve with Garlic Mashed Potatoes and fresh asparagus or broccoli.