For the Basil Vinaigrette: 1 shallot roughly chopped 2 cups tightly packed fresh basil leaves stems removed (about 4 ounces) 1 clove garlic ½ teaspoons red pepper flakes ½ cup Bella Nonnas Basil Olive Oil 2 tablespoons red wine vinegar 1 teaspoon salt For the Basil Vinaigrette: Combine all the ingredients for the basil vinaigrette in a high powered blender and blend for 60 seconds until very smooth. Taste and adjust salt and pepper as needed. NOTES: During the summer, I keep this Basil Vinaigrette in the fridge at all times because it seriously makes everything better! And it is a great way to use up the summer basil! It will keep in the fridge for up to 5 days and don’t worry if you run out because you can always make more. And I highly recommend...
Greens of choice
Lychees
Cherries
Peaches
Nectarines
Plums
Apricots
Feta
Sliced almonds
Bella Nonnas Extra Virgin Olive Oil
Bella Nonnas Lychee Balsamic
Lychee Honey Vinaigrette
While the salad is delicious on its own, nothing pulls together a salad like a flavorful homemade vinaigrette. And this Lychee honey vinaigrette is the perfect topping for all the juicy stone fruit and briny crumbled feta.
The vinaigrette just requires 4 basic ingredients: oil, balsamic, honey and S & P. Add them all to a blender and blend on high until emulsified.
Ingredients:
6 ounces vodka (Use a great vodka like Chopin, Belvedere)
1 ounce Grand Marnier
1½ ounces lychee balsamic
4 lychees, for garnish (substitute raspberry if you can not find Lychee)
Instructions
Place your martini glasses in the freezer a couple of minutes before serving, optional.
In a martini shaker add the vodka, Grand Marnier, balsamic and fill with ice cubes. Shake vigorously for a couple of seconds.
Pour into 2 martini glasses and garnish with two Lychees per glass.
A panna cotta is an Italian-style dessert made of gelatin and sweetened cream. You can use store-bought shortbread cookies for ease. It adds a little bit of crunch to an otherwise smooth and creamy dessert! Ingredients 1 ½ cups whole milk1 tablespoon powdered gelatin (1 package)⅓ cup + ⅓ cup superfine sugar, divided1 cup whipping cream1 teaspoon Vanilla Extract½ teaspoon + ½ teaspoon Bella Nonnas Lychee Balsamic- divided1 pinch fine salt⅓ cup waterDried rose petals, to garnishCrushed shortbread cookies, to garnish Directions In a large saucepan over medium heat whisk together the milk, gelatin and ⅓ cup sugar. Bring mixture to a gentle simmer, but do not boil. Remove from heat. Whisk in the whipping cream, vanilla, ½ teaspoon lychee balsamic and salt. Evenly...
Ingredients 8 oz Cottage Cheese 8 oz Gruyere Cheese (or more)8 Eggs Bella Nonnas Olive Oil to coat muffin panHot Sauce (to taste) Salt/Pepper How to Make Bacon Egg Bites Step 1: Preheat oven to 300 degrees. Use Bella Nonnas Olive Oil (Basil, Butter, Evoo) to line muffin pans. Get the diced bacon cooked to crisp and set aside on paper towels to absorb excess grease. Step 2: Using a food processor (recommended) or a blender, blend the cottage cheese for about 1 minutes or until it’s whipped smooth with no curds. Into the same food processor, add in the eggs, gruyere, hot sauce, salt/pepper, and cornstarch. Blend until combined and smooth. Step 3: Get a pot or kettle of water boiled on the stove and...
