Celebrate America with these Pairings Recipes
Have you planned your 4th of July backyard barbecue yet? Skip the hot dogs and potato salad for delicious dishes that truly take advantage of the season’s freshest produce paired with our savory and tangy olive oils and balsamics. Celebrate America with these Pairings recipes and a one-of-a-kind menu!
And if you need help with any of these, don’t hesitate to stop by the shoppe today.
Watermelon Greek Salad~ courtesy of grumblebee, Food.com
- ¾ cup red onion, thinly sliced
- 1 tablespoon fresh lime juice
- 6 cups seedless watermelon, cubed
- ¾ cup feta cheese, crumbled
- ½ cup black olives, pitted and halved
- 2 tablespoons extra virgin olive oil
- Balsamic vinegar, to taste
- Fresh parsley, chopped for garnish
In a small bowl, cover the onions with the lime juice and let sit. In a large salad bowl, combine the watermelon, feta and olives. Drain the onions from the lime juice. Set aside the lime juice and add onions to the salad bowl mixture. Whisk together the reserved lime juice, olive oil and balsamic vinegar (approximately 1-2 tablespoons, depending on your taste preferences). Pour vinaigrette over salad mixture and toss. Garnish with freshly chopped parsley.
Pro Tip: We carry a variety of infused olive oils and balsamics at Pairings, ask Deb to help you make the vinaigrette your own signature blend with our top notch ingredients.
Balsamic Berry Bruschetta~ courtesy of Pacifica Culinaria
- 1 baguette, sliced
- 8 ounce cream cheese, softened
- Strawberries, sliced
- Balsamic Vinegar
Preheat oven to broil temperature. Butter one side of each baguette slice. Place butter side up on a cookie sheet. Sprinkle with cinnamon and sugar. Broil until golden brown and then let cool completely. Spread a spoonful of cream cheese on each slice. Top with a variety of the berries. Drizzle on the balsamic vinegar on each slice.
Pro Tip: Ask Deb at Pairings which balsamic vinegar she would recommend using in this recipe.
BBQ Chicken Kebabs~ courtesy of Fabulessly Frugal
- 2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
- 2 teaspoons kosher salt
- 1 ½ teaspoons paprika
- 4 teaspoons sugar
- 2-3 slices raw bacon, cut into ½ inch pieces
- 1 cup BBQ sauce
Toss the chicken with salt. Cover and then refrigerate for 30-60 minutes. Pat chicken dry with paper towels. Place the raw bacon in a food processor and pulse for 30-45 seconds, until a smooth paste forms. Scrape down sides of the bowl/ food processor twice throughout. Add the bacon paste and spice mixture (paprika and sugar) to the chicken. Mix until ingredients are blended and the chicken is coated. Thread the chicken onto the skewers, making sure to maintain the 1-inch cubes. Grill the chicken over the primary burner with lid closed, turning one-quarter of a turn every 2 minutes or so, until browned and slightly charred. This will take approximately 8 minutes. Brush the top of kebabs with BBQ sauce; flip and cook for another minute or so, until cooked through. Remove kebabs from grill and let rest for 5 minutes. Serve extra BBQ sauce separately, if desired.
Pro Tip: Check out our last blog, Best Balsamic BBQ Sauces to Make this Summer, for a unique BBQ sauce recipe to use on the kabobs.
Stop by our shoppe today to buy a variety of olive oils and balsamics for to make these special red, white and blue recipes for 4th of July. We are located at 701 Pleasant Grove Blvd. #180 in the Nugget grocery store parking lot.