Salmon with Lemon Dill Dijon Sauce

This quick, restaurant-worthy salmon recipe looks and feels date-night special but couldn’t be easier. Look for the narrow, slightly thicker fillets—these fare best under the broiler. Serve on top of arugula or mixed greens as a salad or with a side of sautéed or roasted vegetables, or roasted small potatoes and a simple salad. 2 (6-oz.) salmon fillets, skinned (about 1 1/2-in. thick) 1/4 teaspoon kosher salt ​1/4 teaspoon freshly ground black pepper 1 tbsp Dijon mustard 1/4 cup Fernleaf Dill Olive Oil 1/4 cup Sicilian Lemon White Balsamic Vinegar 1 tbsp capers, drained thinly sliced cucumber (optional) Preheat oven to 450°F. Arrange fish on a foil or parchment paper-lined baking sheet. Spri

Ravioli with Balsamic Brown Butter Sauce

Of course we LOVE to use our olive oils in just about everything we make, but in this case, you just have to use butter. (I know, even just saying the word butter around here is almost blasphemy.) But, of course, we've paired it with our amazingly delicious 18-Year Traditional Balsamic. This 15-minute recipe is so quick and easy and absolutely to die for! 18 to 20 ounces store-bought ravioli (cheese, mushroom, or squash) 6 tablespoons unsalted butter 2 tablespoons Traditional 18-Year Balsamic Vinegar 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/3 cup toasted, chopped walnuts* (see cook's note below) 1/4 cup grated Parmesan Bring a large pot of salted water to a boil over high

Tuscan Herb Roasted Cauliflower with Balsamic

We love roasting cauliflower. Wherever the flat surfaces come into contact with the hot roasting pan, a deep browning occurs. The result gives you a sweet, nutty flavor. The florets are cut into thick slices and tossed with our herbacious olive oil, Tuscan Herb and finished off with our Traditional 18-Year Balsamic Vinegar and Parmesan cheese. 8 cups 1-inch-thick slices cauliflower florets, (about 1 large head) 2 tablespoons Tuscan Herb Olive Oil 1/4 teaspoon salt Freshly ground pepper to taste 2 tablespoons Traditional 18-Year Balsamic Vinegar 1/2 cup finely shredded Parmesan cheese Preheat oven to 450°F. Toss cauliflower, Tuscan Herb Olive Oil, salt and pepper in a large bowl. Spread

Orange Vanilla Balsamic Glazed Pork Loin

Marinade 1 1/2 cup Blood Orange Fused Olive Oil + 1 tbsp divided 3/4 cups Tahitian Vanilla Infused Balsamic Vinegar Pork Loin 5lb Pork Loin Roast 1 tsp sea salt 1 tsp fresh cracked pepper 1 cup Tahitian Vanilla Infused Balsamic Vinegar 1 cup orange juice 1/8 teaspoon ground cinnamon Whisk together Blood Orange Olive Oil and Tahitian Vanilla balsamic and combine with the boneless pork loin roast. Let sit for 3-4 hours. Heat one tablespoon of Blood Orange Olive Oil in 12-inch skillet over medium high heat. Season pork with salt and pepper and brown on all sides, about 7 to 10 minutes. Add the 1 cup of Tahitian Vanilla balsamic, orange juice and cinnamon into slow cooker. Nestle browned pork in

Now You Can Blog from Everywhere!

We’ve made it quick and convenient for you to manage your blog from anywhere. In this blog post we’ll share the ways you can post to your Wix Blog. Blogging from Your Wix Blog Dashboard On the dashboard, you have everything you need to manage your blog in one place. You can create new posts, set categories and more. To head to your Dashboard, open the Wix Editor and click on Blog > Posts. Blogging from Your Published Site Did you know that you can blog right from your published website? After you publish your site, go to your website’s URL and login with your Wix account. There you can write and edit posts, manage comments, pin posts and more! Just click on the 3 dot icon ( ⠇) to see all the

Design a Stunning Blog

When it comes to design, the Wix blog has everything you need to create beautiful posts that will grab your reader's attention. Check out our essential design features. Choose from 8 stunning layouts Your Wix Blog comes with 8 beautiful layouts. From your blog's settings, choose the layout that’s right for you. For example, a tiled layout is popular for helping visitors discover more posts that interest them. Or, choose a classic single column layout that lets readers scroll down and see your post topics one by one. Every layout comes with the latest social features built in. Readers can easily share posts on social networks like Facebook and Twitter and view how many people have liked a pos

Grow Your Blog Community

With Wix Blog, you’re not only sharing your voice with the world, you can also grow an active online community. That’s why the Wix blog comes with a built-in members area - so that readers can easily sign easily up to become members of your blog. What can members do? Members can follow each other, write and reply to comments and receive blog notifications. Each member gets their own personal profile page that they can customize. Tip: You can make any member of your blog a writer so they can write posts for your blog. Adding multiple writers is a great way to grow your content and keep it fresh and diversified. Here’s how to do it: Head to your Member’s Page Search for the member you want to

Arugula Watermelon and Feta Salad with Lemon-Basil Vinaigrette

1/2 cup Sicilian Lemon White Balsamic 1/2 cup Basil Olive Oil 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 6 cups baby arugula, washed and spun dry 2 cups seedless watermelon, rind removed, and cut in 1-inch cubes 12 ounces crumbled feta cheese Whisk together the Sicilian Lemon White Balsamic, salt, and pepper. Slowly pour in the Basil Olive Oil, whisking constantly, to form an emulsion. If not using within an hour, store the vinaigrette covered in the refrigerator. Place the arugula, watermelon and feta in a large bowl. Drizzle with enough vinaigrette to coat the greens lightly and toss well. Taste for seasonings and serve immediately.

Chocolate Avocado Mousse

This chocolate avocado mousse is not only a quick, no-cook dessert, but it literally comes together in just a couple of minutes. You can choose to make this diabetic or keto friendly by using a sugar substitute. If you don't care, simply use the same amount of powdered sugar. As a low carb and sugar free chocolate mousse, it is creamy, silky and nutritionally dense. You cannot taste the avocado at all! 2 large ripe avocados 1/2 cup cocoa powder unsweetened 1/2 cup coconut cream 1/2 cup powdered sweetener (such as Splenda) 1/2 tsp vanilla extract 1 tbsp Raspberry Dark Balsamic Vinegar pinch of sea salt Slice the avocados in half. Discard the seeds and scoop out the flesh with a spoon. Add a

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