At INFUSED, we add simple flavor and ease to all kinds of dishes by adapting recipes with our products.
Salmon with Creamy Balsamic Condimento
This richly-flavored dairy salmon is a wonderfully elegant holiday lunch for Rosh Hashanah or Sukkot.
- 1/4 lb wild mushrooms such as Chanterelles, Black Trumpets, and or Porcini, coarsely chopped
- 1 lb salmon fillets (4)
- 1 medium sweet onion, thinly sliced
- 1/2 cup heavy cream
- 1/4 cup INFUSED Wild Mushroom & Sage Olive Oil, divided
- 1/4 cup INFUSED Traditional Balsamic Condimento
- Add sea salt and fresh cracked pepper to taste.
- In a heavy bottom, large sauté pan over medium heat, add 2 tablespoons of INFUSED Mushroom & Sage Olive Oil. Sprinkle sliced onions with a little sea salt and add to the olive oil, stirring occasionally, until golden brown, about 5 minutes.
- Add the wild mushrooms. Sauté until both the mushrooms and onions become deep golden brown and caramelized.
- Deglaze the pan with INFUSED Traditional Balsamic Condimento. Simmer gently and cook until the balsamic is reduced by half.
- Add the cream. Stir to combine and cook until the mixture thickens slightly, approximately one minute.
- Season with salt and pepper to taste. Set aside.
- Lightly score the salmon skin in several places with a sharp knife, without penetrating the flesh. Pat the fillets dry and season with salt and pepper to taste.
- In a large skillet, heat remaining 2 TBSP of INFUSED Mushroom & Sage Olive Oil over medium heat. Pan sear the fillets, for approximately two minutes per side, taking care not to overcook.
- Serve the salmon with the balsamic-mushroom sauce over the top. Can be accompanied by pasta, quinoa, or brown rice.
Garlic Roasted Chicken with Moroccan Couscous
The Moroccan flavors in this couscous from Cookingclassy.com intrigued us, so we used our Kosher Garlic Olive Oil to deepen the flavor and included a roasted chicken with the same wonderful spices. Perfect for a Sukkot dinner!
- 2 red bell pepper, medium dice
- 3 carrots, medium dice
- ½ red onion, medium dice
- 2 zucchini, medium dice
- ½ cup + 3 TBSP INFUSED Garlic Olive Oil
- 5-7 lb roaster chicken, rinsed and patted dry
- 1 TBSP ground cumin
- 1 TBSP ground coriander
- 2 tsp ground cinnamon
- 2 tsp salt
- 2 cups dry couscous
- 2 cups low-sodium chicken broth
- ½ tsp turmeric
- ½ cup raisins
- 1 can chick peas, drained and rinsed
- ½ cup slivered almonds, toasted
- 3 TBSP minced fresh cilantro
- Preheat oven to 475 degrees.
- In a medium bowl, drizzle diced vegetables (bell pepper, carrots, red onions, and zucchini) with 2 TBSP INFUSED Garlic Olive Oil and season generously with salt. Toss to coat well. Place vegetables evenly on 2 baking sheets -being careful not to overcrowd. Roast for 15 minutes.
- Lower Oven to 425 degrees.
- In medium bowl, whisk together ½ cup INFUSED Garlic Olive Oil with lemon juice, cumin, coriander, cinnamon and salt. Reserve ¼ of this spice mixture for the couscous.
- Using the remaining ¾ of the spice mixture, generously coat the roaster chicken – making sure to put the spice mixture under the skin of the breast and legs. Place ½ cup of the diced vegetables in the cavity of the roaster chicken and truss the legs together with kitchen twine.
- Roast bird for 15 minutes at 425 degrees and then lower oven again to 400 degrees. Continue roasting for 1 ½ hours or until meat thermometer reads 160 degrees. Remove from oven and tent with aluminum foil until ready to serve. Remove string before serving.
- In a small sauce pan, bring chicken broth and turmeric to a boil. Place couscous and raisins in a large mixing bowl and pour hot chicken broth over couscous. (If you have pan drippings from your roast chicken, use this instead of canned chicken broth for more flavor). Stir couscous, cover with plastic wrap and let rest for 5 minutes.
- Add roasted vegetables, chickpeas, almonds, cilantro, and reserved Garlic Olive Oil Spice mixture to couscous and toss to evenly coat. Serve warm as a bed under your roast chicken for a beautiful and delicious presentation!
Festive Apple Salad
This crunchy, colorful salad includes several of the symbolic ingredients you want in your Rosh Hashanah meal…but you’ll find yourself incorporating this into your menus all year.
If you don’t have time to slice everything yourself, pick up a bag of Trader Joe’s Cruciiferous Salad mix for all the same flavors and simply add sliced apples, pomegranate seeds, and basil leaves. Shhh! We won’t tell!
- ½ head red cabbage
- ½ head green cabbage
- 1 lb brussels sprouts
- 10 oz kale, roughly chopped
- 2 granny smith apples, sliced thinly
- ½ cup pomegranate seeds
- 1 can chickpeas, drained and rinsed
- Fresh basil leaves for garnish
- 1/3 cup INFUSED Kosher Basil Olive Oil
- 2 TBSP red wine vinegar
- 1 tsp Dijon mustard
- 2 TBSP honey
- 1 med lemon, juice and zest
- To Taste salt
- To Taste freshly ground black pepper
- Prepare dressing: Place all ingredients in a small bowl and whisk to combine. Adjust vinegar to taste, adding more vinegar for a sharper, tangier dressing.
- Thinly slice both green and red cabbages and green apples. (Using a mandolin will make this job a lot easier and will result in more uniform salad pieces.) Chop brussels sprouts using a food processor. Chop kale into bite-sized pieces.
- Place all salad ingredients in a large bowl and toss with dressing. Mix well. Finish with additional salt and freshly ground black pepper.
Lemon-Blueberry Bundt Cakes
- 1 pkg yellow cake mix
- 1/3 cup INFUSED Kosher Lemon Olive Oil
- 1 cup water
- 3 ea eggs
- 1 tsp vanilla
- 1 ea lemon, zest & juice
- Powdered sugar for dusting
- 16 oz blueberries, divided
- 3 TBSP sugar
- Place cake mix in the bowl of a mixer. Toss ½ cup blueberries into dry mix before adding wet ingredients. Prepare cake mix according to instructions, substituting INFUSED Kosher Lemon Olive Oil for regular vegetable oil.
- Add vanilla and lemon zest. Mix well and pour into prepared individual bundt pans or into a 9×13 pan. Bake according to package directions. Remove from oven and cool on rack. Carefully remove from pan.
- While this is baking, prepare fresh blueberry sauce. Place blueberries (reserving a few for garnish), the juice of one lemon, and granulated sugar in a small saucepan and cook until blueberries pop. You may add a little water to get a proper consistency.
- Serve individual cakes with a slight dusting of powdered sugar, blueberry sauce, and fresh blueberries.
Chef Michelle Spangler, owner of INFUSED Oils & Vinegars, is originally from south Louisiana and comes from a legacy of great Cajun cooks. After a successful 20-year career at Texas Instruments and raising two active children, she attended The International Culinary Program at The Dallas Art Institute. Among other culinary adventures, she worked as the chef for Family Gateway in downtown Dallas, cooking daily meals for over 30 homeless families. She is also the author of Cook til Done, Recipes from a Cajun Kitchen. Call (972) 789-9610 or email firstname.lastname@example.org. Visit INFUSED Oils & Vinegars, located at 12835 Preston Road #302, Dallas 75230.