Traditional Is Back!

Just a quick note to tell you the Traditional Balsamic is back in stock! And I made a great dish with it and one of the new Sesame Oils. I am very excited.

Mushroom Teriyaki with Balsamic

1/2 pkg of fettuccine noodles

2 tbsp teriyaki sauce

1 pint sliced mushrooms

1 tbsp Traditional Balsamic

1 onion, sliced thinly

2 tbsp Toasted Sesame Oil with Garlic and Ginger

Salt

Cook the fettuccine a minute less than al dente. Set it aside.

Heat the Sesame Oil in a large saute pan to medium high heat. Add the onion and a sprinkle of salt. Saute for 5 minutes or so. The onions should be soft and starting to caramelize. Add the mushrooms and saute for another 2-3 minutes.

Add the noodles to the pan and the teriyaki sauce and Balsamic. Toss everything to coat. Cover and let cook for another 2-4 minutes. 

Serve and enjoy!

Sneak Some What onto Your Neighbor's Porch?

Some zucchini!

Happy Sneak Some Zucchini onto Your Neighbor's Porch Day! Well, it's the 8th. But I thought I would celebrate with some great recipes this week. And a coupon of course!



I also have some great new things to share with you!

We just got in 2 new white balsamics. I am pleased to announce the White Coconut and the White Jalapeno Lime!

And for oils, Toasted Sesame Oil is here! Look for Asian inspired dishes on the recipe blog!

Here is a recipe I posted some time ago for Zucchini Walnut Bread. Keep checking the blog for all zucchini all week!

Walnut Zucchini Bread

1 cup walnuts, chopped
3 cups flour, sifted
1 tsp salt
1 tsp baking powder
1tsp baking soda
3 tsp ground cinnamon
3 eggs
1 cup Butter Olive Oil
2 1/4 cups white sugar
3 tsp vanilla extract
2 cups grated zucchini (about 2 or 3)

Preheat the oven to 375degrees. Lightly grease and flour 2 loaf pans. Use the 8x4 size.

Mix the oil, eggs, vanilla and sugar together in a large bowl. Mix in the zucchini and nuts.

Sift all the dry ingredients together in another bowl. Stir in the dry ingredients to the wet bowl slowly.  When everything is well combined, pour into the prepared pans.

Bake about 50 minutes. Mine took more like 55. A testing stick should come out clean.

Cool slightly before removing them from the pans.