Asparagus & Cheese Omelet with Bumble Wild Mushroom-Sage EVOO
- Bumble 18 Year Traditional Balsamic
- Bumble Wild Mushroom and Sage EVOO
- 2 or 3 Eggs (per serving)
- Swiss cheese
Par-boil or microwave the asparagus until cooked. Reduce balsamic by half, and then set aside. Break one serving of eggs into a bowl and scramble with a fork. Add a dash of cold water and continue to beat the eggs until mixed. Heat olive oil in an omelet pan. Put the eggs into the pan and cook until just set. Place three asparagus spears in the eggs with some cheese. Fold the omelet into a plate and serve with a balsamic drizzle or topping of your choice.
- 2 cups blueberries*
- 1/2 cup of sugar
- 1/2 cup of water
- 1 teaspoon Bumble Blueberry Balsamic Vinegar
Place all ingredients in a saucepan on the stove and allow to boil. When sugar has dissolved, take a potato masher and mash the berries to the consistency of your preferance. Allow the mixture to cook until the syrup coats the back of your spoon, about 12 minutes.
*You can substitute any other berries.
- i>Preheat oven to 250 degrees.
- 4 cups rolled “old fashioned oats” not instant
- 1 cup cashews
- 3/4 cup shredded sweet coconut
- 1/4 cup dark brown sugar
- 1/2 cup maple syrup
- 1/2 cup Whole Fruit Blood Orange Extra Virgin Olive Oil
- 3/4 teaspoon sea salt
In a large bowl, combine the dry ingredients. Whisk to combine the blood orange olive oil and maple syrup. Pour evenly over the oat mixture and toss to thoroughly distribute. Spread the mixture on to two rimmed baking sheets and bake. Stir every 20 minutes to ensure even browning. Granola will be done when it’s golden brown and well toasted. Remove from oven and transfer into a large bowl. Add cranberries and mix until evenly distributed.
- 2 eggs, seperated
- 2 cups buttermilk
- 3 Tablespoons Bumble Lemon Olive Oil
- 2 cups Instant Pancakes
- Recipe for Instant Pancakes*: 6 cups flour, 1 1/2 teaspoons baking soda, 3 teaspoons baking powder, 1 Tablespoon salt, 2 Tablespoons sugar
- Bumble Butter Olive Oil for greasing pan
- 1 teaspoon lemon zest
- 2 cups fresh blueberries (optional)**
Heat griddle or frying pan to 350F. Whisk together the egg whites and buttermilk in a small bowl. In a seperate bowl, whisk the egg yolks with the Bumble Lemon Olive Oil. Combie the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined. Pour the liquid ingredients on top of the pancake mix. Using a whisk, mix the batter just enough to bring it together. Dont try to work allthe lumps out.
Check to see that the griddle is hot by placing a few drops of water onto the griddle. The griddle is ready if the water sizzles across the surface. Then lightly oil the griddle.
Gently ladle the pancake batter onto the griddle and sprinkle on fruit if desired. When bubbles begin to set around the edges of the pancake and the griddle side of the cake is golden, flip your cake! Continue cooking 2 to 3 minutes or until the pancake is set. Serve warm & topped with Blueberry Syrup (recipe on page).
* When sealed tightly, this mixture lasts up to 3 months.
**You can substitute strawberries, or any other berries as you wish.
Oven Baked Bacon with Maple Drizzle
- Thick Sliced Bacon
- Bumble Maple Balsamic Vinegar
Line baking sheet with aluminum foil. Lay bacon slices at least 1/2 inch from each other on baking sheet. Sprinkle bacon with a thin stream of BUMBLE Maple Balsamic Vinegar down the center of each strip of bacon. Turn oven on to 400 degrees, and put in baking sheet immediately. 10-15 later, delicious crispy, sweet and salty Bacon!
Baked Eggs with Caramelized Onion and Potato Red Pepper Hash
- 1 1/2 pound Yukon gold potatoes cut in 1″ pieced
- 1 Jar Roasted Red Peppers
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 1/4 fresh chopped flat leaf parsley leaves
- 1/4 cup Bumble Single Variety or Harissa Olive Oil
- 8 large eggs
- 2 teaspoons of Bumble Sel Gris salt , plus salt to taste
- 1/2 teaspoon Bumble fresh thyme leaves
- 1/2 teaspoon Bumble Smoked sweet paprika
- fresh ground pepper to taste
- Preheat the oven to 400 F.
Add the potatoes to a medium saucepan, cover with water, add 2 teaspoons of salt and bring to a boil. Reduce to a simmer, and cook for 5 minutes at a simmer until the potatoes are just barely tender but still not cooked all the way through. In a large oven proof saute pan, over medium heat, add the olive oil and heat. Add the sliced onions and saute until they just begin to take on a golden color. Add the garlic and saute another minute. Remove the pan from heat.
Drain the potatoes well and allow to sit for a minute to help the moisture evaporate. Add the potatoes to the saute pan with the onions, tossing well, and allow to cook over medium heat until they just begin to turn golden brown. Add the roasted red peppers, thyme leaves, paprika and toss to mix. Taste and season with additional salt and pepper, if desired. Place the saute pan in the oven and roast for 20 minutes until the potatoes are nicely browned.
Remove the saute pan and carefully crack the eggs over the hash, leaving space in between each egg, sprinkle with a bit of salt and pepper and slide the saute pan back in the over for an additional 3-5 minutes depending on how you like your eggs cooked. Add finely chopped parsley to the pan and drizzle with additional UP olive oil and paprika if desired.