Recipe: Simple Chilled Bean & Salsa Salad

This black bean and salsa salad is simple to prepare but deep with smoky robust flavors, thanks to La Fundidora Humo salsa.  Served cold, it's a perfect side dish for hot summer days.  Sprinkle it on a taco, and you've just added a layer of sophistication to an everyday meal.  When entertaining guests during happy hour, use it as a dip with tortilla chips accompanied by refreshing margaritas. No matter how you serve it up, you'll love the ease of preparation and the flavor of the finished product.

Simple Chilled Bean & Salsa Salad

• 1 can black beans (drained and rinsed)
  
• 2 ears of roasted corn (cut off of cob)
• ⅓ cup chopped cilantro
• 2 heaping Tbsp La Fundidora Humo Salsa
• juice of 1 lime
• pinch of salt & pepper to taste

Lightly toss all ingredients in a large bowl and allow to sit in refrigerator to thoroughly combine all flavors.

NOTE: Fire roasted corn is best. The blacker it gets, the better.  That means that all of the natural sugars in the corn have caramelized and are sweeter, providing a nice contrast to the smokey salsa and acid of lime juice.  We roasted our ears of corn in a grill pan on the stove, but this could also be done on a grill.

Recipe: Artichoke Lemon Pesto Dip in an Artichoke Dipping Bowl

Sometimes you come across a recipe that is so easy, you don’t want to tell anyone, so you can use it as your “party go to”.  Since its our job at TASTE. SAVOR. SHARE. to tell you all about easy entertaining ideas, we are letting this recipe out of the box.   

The recipe starts with Elki’s Artichoke Lemon Pesto, pieces of mellow artichokes, flavored with fresh lemons, garlic, and asiago cheese.   Every flavor in this pesto stands out and also marries together, to make one of our most popular products at The Savory Pantry. Mix with your favorite whipped cream cheese and you have one flavorful dip.     

Artichoke Lemon Pesto Dip in an Artichoke Dipping Bowl

• 1  jar of Artichoke Lemon Pesto from Elki
• 2 containers of your favorite Whipped Cream Cheese

Add ingredients to a bowl and mix with a hand mixer.

Artichoke Dipping Bowl

Use a knife to cut the center out of the artichoke.  This does take some muscle, but can easily be done with a sharp knife.  Once the center has been removed, use a metal spoon to hollow out the center before filling it with dip.  

Serve with crackers, pretzels, or veggies.  

We are certain this will become your "go to" dip.  Enjoy!

How to Pack a Romantic Picnic for Two

Picnics are a perfect way to celebrate a day with someone special. Here are our tips for packing an impressive picnic, while allowing you time to focus on each other!

1. Start with a great picnic basket! We love a sturdy willow basket, complete with plates, flatware , water glasses, wine glasses, and a corkscrew....

2. You'll need a large picnic blanket - choose something soft in colors you love. Add napkins to match and, for a romantic touch, a vase or pitcher full of fresh wildflowers.

3. Bring a cooler or ice packs to keep perishable items cool, and to chill your wine or other beverages.

4. Serving spoons, wet wipes and plastic storage bags are always nice to have along.

5. Now, for the most important part - the food! Keep it simple, yet interesting. A few of our favorites: 

• A good bread with a selection of 2 or 3 cheeses is a great start! Choose breads that will not overpower the flavor of the cheese, such as a classic French baguette or sourdough. Top with a chutney or a wine and fruit preserve for a sophisticated touch. A cheeseboard and a good cheese knife will make a beautiful presentation!
• A selection of antipasti is always good, and there are some wonderful choices that don't require preparation or refrigeration - marinated grilled artichoke hearts, roasted red peppers, olives, and cornichons or pickles are all great options.

• If you want to prepare something ahead of time, a marinated shrimp salad or cold pasta salad works well - stay away from anything that includes mayonnaise.
• Limit desserts to those you can pick up and eat. Seasonal fruits are refreshing and add color and interest to your picnic...strawberries, raspberries, blackberries, grapes are excellent choices, and easy to transport. A shortbread or other crisp cookie (nothing with chocolate, that could melt!) are great for enjoying outdoors.
• Finally, be sure to include bottled still or sparkling water. Lemon or orange slices, prepared ahead of time, add a nice touch.

Recipe: Rosemary Lemon Drop Cocktail

What's more refreshing than lemonade on a hot summer day?  Only perhaps this cocktail, the Rosemary Lemon Drop!  Made from freshly squeezed juice, fresh herbs, and a touch of Liber & Co. Gum Syrup, this twist on the classic lemon drop will put your cocktail shaker to good use.  A glass rimmed with Quai Sud Lemon Sugar ensures that your sweet tooth is satisfied.

Rosemary Lemon Drop Cocktail

• 2 oz. vodka
• 1.5 oz. rosemary simple syrup  (we add a few springs of rosemary to our Liber Gum Syrup and let it steep for approximately 4 hours)
• 1 oz. freshly squeezed lemon juice
• Quai Sud Pure Cane Lemon Sugar to rim the glass 
• fresh rosemary for garnish

1. Rim a cocktail glass with sugar.
2. Combine all liquid ingredients ingredients in a cocktail shaker with plenty of ice.
3. Shake vigorously.  Strain into rimmed cocktail glass.
4. Garnish with a twist of lemon and a small sprig of rosemary.

Food in the News: Week of July 23, 2014

Florida looks to expand it's olive oil production by pinpointing the most robust varieties for Southern subtropical climate.  Growers hope to develop olive trees that flourish in Florida via The Gainesville Sun >

 "I ate the best meat I've ever eaten through a straw." Why Bone Soup, A 'Perfect Food,' Tastes So Meaty via NPR >

Florence Fabrican't recipe for Savory Melon Tartare.  What to Eat With Italian Soave via NYTimes >

Climate Change Deniers Had Better Stop Drinking Wine via Vice >  “When you grow a grape in too hot a climate, it tends to be much bigger and bolder, which also tends to be high-alcohol,” Jones told VICE News. “High-alcohol wines tend not to go well with food, and that’s what we do — drink wine with food.”