Sobey's BBQ Part3 : The Fixins'

First on the list, was the Tomato & Bocconcini Salad with Balsamic Glaze. The tomatoes, purchased in hues of yellow, orange and red were awaiting some personal touches from the greenhouse.

Thank you Beebo for the help!

We added homegrown basil, sweet banana peppers, and a green pepper to the recipe.
(Feel free to toss in whatever strikes yer fancy!)


Tomato & Bocconcini Salad with Balsamic Glaze
Serves 4
(page 27 Inspired)


3 tbsp Sensations by Compliments
Aged Balsamic Vinegar of Modena
3 tbsp red wine
1 tbsp Compliments Honey
Pinch each of salt and ground pepper
4 fresh red, orange and yellow tomatoes
1/2 pkg fresh basil, leaves only
6 fresh bocconcini cheese balls, sliced
1 tbsp virgin olive oil

1. To make the glaze, combine the vinegar, wine and honey in a small saucepan and bring to a simmer over medium heat. Cook about 5 minutes, until thickened and reduced by two-thirds. Remove from heat and transfer to a small bowl. Allow to cool to room temperature and season with salt and pepper.

2. Meanwhile, slice tomatoes and arrange on a platter or on four plates, alternating with basil leaves and cheese. (Or make as a toss salad.) Season with salt and pepper. Drizzle olive oil and cooled glaze overtop and serve.


This dish was my personal favourite!! The honey plus the aged Balsamic paired very nicely. The Bocconcini cheese balls were a fun addition (i bought cocktail size and sliced in half); a clear favourite of the kidlets. The mixed hues of tomato were pleasing to the eye and definitely made this dish look ultra yummy! A fantastic carrier for homegrown basil. Easy peasy!


Next on the list, the Carrot Slaw (page 56) for the Maple Planked Salmon.

Once again using the Sensation by Compliments Aged Balsamic Vinegar of Modena, we mixed:

4 cups (1 L) julienned or shredded carrots
2 tbsp Sensations by Compliments Aged Balsamic Vinegar of Modena (i used 3)
1 tbsp extra virgin olive oil
salt and pepper
**2 tbsp finely chopped Compliments Organic Fresh Chives (toss in before serving)


Set aside while fish is cooking, or refrigerate until use.

This accompaniment to the Salmon was as light and refreshing as the fresh Atlantic Salmon was! Just the right touch for a very healthy meal.


Did you miss Part 1 and Part 2 ?

Or read, Part 4~ The Finale



**Peek Thru Our Window was given a gift card to cover all the costs for ingredients in these recipes. ENJOY-we sure did!**

Comments

SamiJoe said…
This comment has been removed by the author.