Bumble’s American Spoon Whole Grain Mustard Marinade or Dressing
- 1 teaspoon American Spoon Whole Grain Mustard (sold at Bumble)
- 2 oz. Bumble Honey Ginger Balsamic
- 4 oz. Bumble Milanese Gremolata
Stir in mustard, vinegar, and olive oil or on low in blender adding salt and pepper to taste. Top fish with marinade or let sit for 2 hours in a sealed bag or container.
- 3/4 Cup Bumble Lemon Extra Virgin Olive Oil
- 1 mined Shallot
- 1 Tbsp minced fresh Thyme leaves
- 2 Tbsp minced fresh Basil
- 2 tsp fresh oregano leaves minced
- 1 tsp Dijon Mustard
- salt and pepper to taste
- 2 Tuna Steaks*
- 6 Hard boiled eggs (peeled and halved or quartered)
- 10 red potato (about 2 inches in diameter about 1 1/4 lbs. total scrubbed and quartered)
- salt and pepper
- 2 heads Boston Lettuce (butter, leaves washed dried and torn into bite size pieces)
- 3 tomatoes (ripe, cored and cut into eighths)
- 1 red onion (sliced very thin)
- 8 ozs green beans (stem ends trimmed, halved crosswise)
- 1/4 cup olives (nicoise)
- 2 Tbsp anchovies
*Marinate Steaks in a little Bumble EVOO for an hour. Heat a large skillet on medium high heat, or place on a hot grill. Cook the steaks 2 to 3 minutes on each side untill cooked through. Remember to check temperature with a thermometer.
Whisk oil, shallot, thyme, basil, oregano, and mustard in medium bowl; season to taste with salt and pepper and set aside.
Bring potatoes and 4 quarts cold water to boil in a large pot. Add 1 Tbsp salt and cook until potatoes are tender, 5 to 8 minutes. Transfer potatoes to a medium bowl with a slotted spoon. (DO NOT DISCARD BOILING WATER) Toss warm potatoes with 1/4 cup vinaigrette; set aside.
While potatoes are cooking, toss lettuce with 1/4 cup vinaigrette in large bowl until coated. Arrange bed of lettuce on a serving platter. Cut tuna into 1/2 inch think slices, coat with vinaigrette. Mound tuna in center of lettuce. Toss tomatoes, red oinion, 3 TBSP of vinaigrette, and salt and pepper to taste in a bowl; arrange tomato- onion mixture onthe lettuce bed. Arrange resered potatoes in a mound at the edge of the lettuce bed.
Return water to boil; add 1 Tablespoon salt and green beans. Cook until tender but crisp, 3 to 5 minutes. Drain beans, transfer to reserved ice water, and let stand until just cool, about 30 seconds; dry beans well! Toss beans, 3 Tbsp vinaigrette, and salt and pepper to taste; arrange in a mound at edge of lettuce bed.
Arrange hard boiled eggs, olives, and anchovies (if using) in mounds on the lettuce bed. Drizzle eggs with remaining 2 Tablespoons dressing, sprinkle entire salad with capers (if using), and serve as soon as possible!
- 1/4 cup Bumble Coratina extra virgin olive oil, or a little more
- 1 whole garlic, minced finely
- 1/2 tsp red chili flakes or to taste
- seafood of choice (shrimp and scallops works nicely, could use Crab, Lobster, etc.)
- salt and freshly ground black pepper
- 1 long pasta (spaghetti, angel hair, fettucini)
- 1/2 cup chopped fresh parsley leaves (I used dried)
- 1/2 cup chopped dried basil
In a skillet, warm oil, garlic and chili flakes over low heat. Do not let garlic brown. Keep heat low to medium low. Liquid in pan should barely bubble. Cover and let cook for around 15 minutes.
Meanwhile, in a large pot, bring water to a boil and salt it. Put pasta in pot and let it boil. Drain pasta when it’s barely tender (al-dente), a little short of how you’d want to eat it, reserving some cooking water.
When the garlic is ready, add in the seafood and let it cook over medium-high heat for 3-5 minutes. Add pasta to the skillet and toss together. Add more oil if necessary. Add salt, black pepper, basil and parsley. Adjust to taste. When pasta is cooked to your liking, serve.
Vietnamese Fresh Shrimp Spring Roll
Here’s a recipe that embodies spring. It’s Easy, light, healthy, and delicious. In this application we are using the Bumble Honey Ginger White Balsamic Condimento in combination with our Japanese Roasted Sesame Seed Oil for a magnificent flavor explosion.
- 1 package clear edible rice paper sheets
- 1/2 lb 20 shrimp (cooked, peeled, deveined, halved)
- 1 bunch fresh cilantro leaves, washed and dried
- 1 bunch or bag of fresh baby spinach leaves (washed and dried)
- 1cucumber peeled and cut into very,very thin strips
- 1 carrot peeled and then shaved in to long, thin strips
- 2 green onions, thinly sliced
- 1 package vermicelli rice noodles
- 4 tablespoons good quality soy sauce
- 4 tablespoons + 1 teaspoon Bumble Honey Ginger White Balsamic Condimento
- 2 teaspoons Bumble Japanese Roasted Sesame Seed Oil
Hoisin Sauce to taste
chopped roasted peanuts
or spicy Vietnamese fish sauce
In a small bowl, toss the shaved carrot and thinly sliced cucumber with two tablespoons of Bumble Honey Ginger White Balsamic Condimento and set aside.
Heat 3 quarts of water to a gentle simmer. Remove the pot from heat and immediately stir in two tablespoons of soy sauce, and two tablespoons of Bumble Honey Ginger White Balsamic Condimento. Add the vermicelli rice noodles to the seasoned water and allow to sit for 10 minutes until tender. Drain well and toss with an additional 1/2 teaspoon of sesame oil blended with 1/2 teaspoon soy sauce, and 1 teaspoon Bumble Honey Ginger White Balsamic Condimento and set aside
Drain the carrot and cucumbers and make sure all other veggies and herbs are cleaned, dried, and set out before you start.
In a shallow dish such as a pie plate, mix together 1 cup of warm water with 1 tablespoon soy sauce, and 1 tablespoon of Bumble Honey Ginger White Balsamic. Dip a sheet of rice paper wrapper into the seasoned water very quickly, no longer than a second or two (or they will get too soggy) and lay flat on a work surface.
On one edge, lay a small handful of noodles, two shrimp halves, some cilantro, a few baby spinach leaves, some cucumber strips, a few pieces of shaved carrot, and a sprinkle of green onions, being careful to not over stuff the roll. Carefully start to roll up eggroll style, tucking in the sides, then continue to roll up-but not too tightly or the spring roll will split.
Combine a few spoonfulls of hoisin sauce with some chopped peanuts to use as a dipping sauce (or serve with prepared spicy fish sauce dip called Nuoc Mam, available at Asian markets).
Serve immediately- these do not keep and will harden up in the fridge, so it is best to make just as many as you plan to serve (store any extra unassembled fillings in fridge and roll later).