RECIPES

Cajun Lobster Pasta with Creamy Alfredo Sauce

Ingredients:

• 1 lb. farfalle pasta
• 2 whole lobster tails
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 cup sliced mushrooms
• 1 yellow onion, diced
• 2 tbsp. cajun seasoning
• 1/4 cup Branch & Vine Garlic Avocado oil
• Black pepper to taste

For the Alfredo Sauce:

• 1/4 cup unsalted butter
• 1 cup heavy cream
• 2 cloves garlic, minced
• 1 cup shredded pecorino cheese
• Salt and pepper to taste

Instructions:

1. Bring a large pot of salted water to a boil. Cook farfalle pasta according to package instructions until al dente. Drain and set aside.

2. While the pasta is cooking, prepare the lobster tails. Bring a large pot of water to a boil. Add the lobster tails and cook for about 5-7 minutes or until they turn red and the meat is opaque. Remove the lobster tails from the water and let them cool.

3. Once the lobster tails are cool enough to handle, remove the meat from the shells and chop into bite-sized pieces.

4. Heat a large skillet over medium heat. Add the Branch & Vine Garlic Avocado oil to the skillet.

5. Add the diced onions, mushrooms, and diced bell peppers to the skillet. Cook for about 5-7 minutes, or until the vegetables are tender.

6. Add the cajun seasoning and black pepper to the skillet. Stir to combine.

7. For the Alfredo Sauce, melt the butter in a saucepan over medium heat. Add minced garlic and cook until fragrant.

8. Add heavy cream and simmer for 5-7 minutes, or until the sauce has thickened.

9. Remove the saucepan from heat and add shredded pecorino cheese. Stir until the cheese has melted and the sauce is smooth. Add salt and pepper to taste.

10. Add the chopped lobster meat to the skillet and cook for 1-2 minutes to heat through.

11. Add the cooked farfalle pasta to the skillet and toss with the sauce and lobster mixture.

12. Serve hot and enjoy your Cajun Lobster Pasta with Creamy Alfredo Sauce!

Mango Balsamic Chicken with Blood Orange Olive Oil

Ingredients:

• 4 boneless, skinless chicken breasts
• Salt and pepper
• 1/2 cup B&V mango balsamic vinegar
• 1/4 cup B&V blood orange olive oil
• 1 garlic clove, minced
• 1 tablespoon B&V blackberry blossom honey
• 1/2 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes
• 1 large mango, peeled and diced
• Fresh cilantro leaves, for garnish

Instructions:

1. Preheat the oven to 375°F.

2. Season the chicken breasts with salt and pepper and place them in a baking dish.

3. In a small bowl, whisk together the mango balsamic vinegar, blood orange olive oil, minced garlic, honey, dried thyme, and red pepper flakes.

4. Pour the balsamic mixture over the chicken breasts and turn them to coat well.

5. Add the diced mango to the baking dish, scattering it around the chicken.

6. Bake the chicken for 25-30 minutes or until cooked through, basting the chicken occasionally with the balsamic mixture.

7. Once cooked, remove the chicken from the oven and let it rest for a few minutes.

8. To serve, transfer the chicken breasts and mango pieces to a serving platter. Drizzle with the remaining balsamic mixture from the baking dish.

9. Garnish with fresh cilantro leaves and serve with your choice of sides.

Enjoy your Branch & Vine Mango Balsamic Chicken with Blood Orange Olive Oil!

Branch & Vine Hickory Balsamic Steak with Garlic Avocado Oil

Ingredients:

• 2 boneless ribeye steaks (8-10 oz each)
• Salt and pepper
• 1/4 cup B&V hickory balsamic vinegar
• 1/4 cup B&V garlic avocado oil
• 2 cloves garlic, minced
• 1 avocado
• 2 tablespoons chopped fresh parsley

Instructions:

1. Preheat a grill or grill pan to medium-high heat.

2. Season the ribeye steaks with salt and pepper on both sides.

3. In a small bowl, whisk together the hickory balsamic vinegar, garlic avocado oil, and minced garlic.

4. Brush the balsamic mixture over both sides of the steaks, reserving some of the mixture for later.

5. Grill the steaks for about 4-5 minutes per side for medium-rare, or until the desired level of doneness is achieved.

6. While the steaks are cooking, prepare the garlic avocado oil. In a blender or food processor, puree the avocado until smooth. Add the reserved balsamic mixture and blend until combined. With the blender still running, slowly drizzle in the garlic avocado oil until the mixture is emulsified and creamy.

7. Once the steaks are done, remove them from the grill and let them rest for a few minutes.

8. To serve, slice the steaks against the grain and arrange on a platter. Drizzle the garlic avocado oil over the top of the steaks, and sprinkle with chopped parsley.

Enjoy your Branch & Vine Hickory Balsamic Steak with Garlic Avocado Oil!

You may also find more recipes on our Instagram and Facebook at: