Peach Pecan Praline Fluff Salad

Lisa Phillips

It's almost time for the holidays again, and I don't know about you, but my family get-togethers usually always include one or more of those salads that aren't really salads and aren't really healthy, but they taste good, so we call them salads so we can feel better about eating them. This Peach Pecan Praline Fluff Salad is a great addition to your family's dessert table. The pecans along with the pecan praline balsamic and the peaches with the light and bright peach balsamic are a delicious combination. This recipe is what we like to call a classic with a dash of class.


Peach Pecan Praline Fluff Salad

2 tablespoons Peach White Balsamic Vinegar

2 tablespoons Pecan Praline White Balsamic Vinegar

1 8-oz package cream cheese, softened

1 cup powdered sugar

1 12-oz carton whipped topping

1 small 3 oz box peach gelatin mix

2 – 14 ounce cans diced peaches

2 cups mini marshmallows

½ cup chopped pecans

Beat cream cheese and powdered sugar with a hand mixer until smooth. Stir in whipped topping and peach gelatin.

Drain peaches. Stir peaches and balsamics into mixture. Fold in marshmallows.

Chill at least 2 hours, add pecans in just before serving.

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Sausage & Apple Stuffed Tuscan Acorn Squash

Lisa Phillips

It's squash season, friends! If you are like me, you love squash, but just can't think of enough different things to do with it. It's delicious by itself, sure, or roasted with some veggies, but I love new and unique ways to enjoy squash, and this recipe certainly fits the bill. The sweet sausage, the tart apples, nutty Pecorino Romano cheese, and finished off with a drizzle of our Tuscan Balsamic Vinegar for a little extra tang, this recipe will quickly become one of your favorites!


Sausage & Apple Stuffed Tuscan Acorn Squash 


 2 medium sized acorn squash

1 pound ground sweet Italian sausage

3 cups chopped tart apples

1-1/4 cup shredded Pecorino Romano cheese, divided

¼ cup Italian Herb Olive Oil

6 tablespoons butter

¾ cup Italian seasoned breadcrumbs

2 cups chicken stock

½ tsp Smoked Bacon Sea Salt

3/4 tsp black pepper, divided

2 tsp dried sage

4 tbsp Tuscan Balsamic Vinegar

 Preheat oven to 400 degrees.

Cut the acorn squash in half lengthwise and scoop the seeds out with a metal spoon. Season the squash with 2 tbsp of olive oil, the smoked bacon sea salt, and ¼ tsp of black pepper. Turn the squash cut side down on a baking tray. Bake in for 400 degrees for 35-40 minutes.

 Sauté the sausage in 2 tbsp of the olive oil over medium heat, using a wooden spoon to break up any large pieces. After around 10 minutes, add in the chicken stock, sage, and ½ tsp of pepper. Scrape the bottom of the pan with a wooden spoon to dislodge all the flavorful brown pieces.

Add the chopped apples and 2 tbsp of butter to the pan and cook for 3 minutes to let the butter melt. Add 1 cup of the Pecorino Romano cheese and the breadcrumbs to the pan and mix it all together well. The mixture will be wet.

When the acorn squash have finished baking, turn them back over. They should be soft when pierced with a fork. Stuff the squash with the sausage and apple mixture, pile on as high as you can.

Add 1 tbsp of butter on top of each squash. Lightly cover with foil and bake for 35-45 minutes at 400 degrees, or until the flesh of the squash is nice and tender and mixture is baked through.

Top with remaining ¼ cup shredded Pecorino Romano cheese, drizzle each squash half with 1 tbsp Tuscan Balsamic Vinegar and serve.

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White Truffle Parmesan Grilled Corn

Lisa Phillips

It's Sweet Corn Season! Obviously, sweet corn is delicious all by itself, or with a little butter and salt. But if you are looking for some variation, this little recipe is a great way to jazz up something already amazing. You can pick up the white truffle olive oil right here at the mercantile.

White Truffle Parmesan Grilled Corn

4 ears of corn, shucked

1/3 cup freshly shredded Parmigiano-Reggiano

1/4 cup White Truffle Olive Oil

1 TBSP fresh lemon juice

½ teaspoon garlic powder

Dash each of Salt and pepper

Preheat grill to 400 degrees.

Mix together the White Truffle Olive Oil, lemon juice,  garlic powder, and salt and pepper. Brush mixture on corn.

Grill Corn for 15 minutes.

Brush the corn with the olive oil mixture again, grill another 10 minutes.

Transfer corn to platter and sprinkle with the Parmigiano-Reggiano. Garnish as desired. Serve immediately.


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Roasted Garlic Sugar Snap Peas

Lisa Phillips

Isn't garden season great? If you're like me, a garden is like your own personal salad bar, and sugar snap peas are one of the best treats. I'm lucky if any even make it in the house at all! But, if they do, and I highly recommend exercising restraint, because this recipe takes something delicious and makes it even MORE delicious. Hard to believe, I know. But Soooooooo true. I used Roasted Garlic Olive Oil, but really any variety of garlic olive oil works great. This recipe is so easy and delicious, you will be making this on the regular, I promise!


Roasted Garlic Sugar Snap Peas

1 pound sugar snap peas, stems removed

3 TBSP Roasted Garlic Olive Oil

1 TSP sea salt

¼ TSP black pepper

1/2 teaspoon garlic powder 

Preheat oven to 450 degrees. Rinse and dry sugar snap peas. Add peas to large mixing bowl, pour olive oil over the top. Toss to coat. Add sea salt, pepper, and garlic powder and toss again until the peas are evenly coated. Place peas on a baking sheet in a single layer.

Bake at 450 degrees for 10-15 minutes, or until peas are lightly browned and crispy.

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Irish Steak Stew

Lisa Phillips

This stew will warm the even the coldest Leprechaun right up! Guinness Beer and Salt Sisters Steak Seasoning along with the mushroom lovers olive oil give this stew a rich and earthy flavor the whole family will enjoy.

Irish Beef Steak Stew

2 tbsp mushroom lovers olive oil

1.5-2 lbs beef stew meat

1 medium onion, chopped roughly

2 tsp Salt Sisters Steakhouse Seasoning

Salt and pepper to taste

2 cups beef stock, divided

2 tbsp cornstarch

1 can Guinness or other stout beer

2 bay leaves

4 sprigs chopped fresh thyme or 1 tsp dried thyme

1 clove minced garlic

4 medium carrots

4 medium red potatoes

½ cup frozen peas

Rub Salt Sisters Steak Seasoning, salt & pepper over stew meat and let sit for 15 minutes. Heat olive oil in a large Dutch oven or soup pot and brown the beef chunks, half at a time over medium heat until golden and nicely crusted.

Move the browned beef to one side of the pot and lower the heat. Add in chopped onions and thyme, cook over low heat for 8-10 minutes until tender and fragrant. Add in minced garlic and cook briefly for around 30 seconds.

Add the cornstarch to the beef and stir to coat. Add 1 cup of beef stock and scrape the bottom of the pot with a spatula to release the brown bits at the bottom. Add the Guinness and bay leaves, turn the heat up and bring to a boil. Reduce heat and simmer for 1 hour.

Add carrots and potatoes to the pot, stir, and add in the last cup of beef broth. Cover and continue cooking for an additional hour. Add peas in and cook uncovered for an additional 30 minutes.

Serve sprinkled with some fresh parsley if desired.

Originally published March 4, 2020

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Italian Baked Shrimp

Lisa Phillips

This month, we are sharing a simple and delicious recipe with you to make with your sweetheart on Valentine’s Day instead of fighting the restaurant crowds. This works great as an antipasti or as the main course alongside a pasta or roasted veggie mix. Stop into the mercantile for the Italian Herb Olive Oil, which is a real treat to have on hand in your pantry anyway! Buon appetito!

Italian Baked Shrimp

30 jumbo shrimp, cleaned and deveined

3 tablespoons lemon juice

1/2 cup Italian Herb Olive Oil

3/4 cup fresh chopped Italian parsley

2 pinches salt

1-2 dashes pepper

Preheat the oven to 400º

In a blender or food processor add the lemon juice, olive oil, parsley, salt and pepper and blend until ingredients are well mixed and parsley is finely chopped.

Place the shrimp single layer on a cookie sheet, drizzle with sauce and cover with parchment paper (keeps the shrimp from drying) and bake for approximately 8-10 minutes or shrimp are cooked.

Serve Immediately and Enjoy!

Originally published on February 5, 2020

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Smoked Bacon Sea Salt Popcorn

Lisa Phillips

Are you in need of a salty treat to satisfy your snack attack? Try fresh popped popcorn flavored with one of our delicious olive oils and sea salts! We carry a variety of infused olive oils in tons of flavors, and sea salts that complement perfectly. The possibilities are endless. We came up with this Smoked Sea Salt and Bacon Olive Oil combination on the fly, and after trying it, decided it was too good not to share. You can purchase the Olive Oil Spritzer right here at the Mercantile too. It’s a great snack that you can make easily over and over!

Smoked Bacon Sea Salt Popcorn

Large bowl of dry popped popcorn

1/4-1/2 cup Bacon Olive Oil

Salt Sisters Applewood Smoked Sea Salt, to taste

Pop the popcorn in your favorite air popper (We like the Core Kitchen Gourmet Popper) or even in a paper bag.

Spritz the olive oil on the popcorn or drizzle if you don’t have a spritzer.

Shake some salt over the top, and toss lightly to coat.

It’s as easy as that – Enjoy!

Originally posted January 29, 2020

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Red Beans and Rice

Lisa Phillips

What’s cooking at Blue Skye Mercantile? Red Beans and Rice! With the Roasted Chili Olive Oil and Nicolai Amende’s Hot Sauce, you’ll definitely be getting some heat with this recipe. Fight the frigid temps and stop in for these ingredients today!

Red Beans and Rice

¼ lb bacon, roughly chopped

¼ cup roasted chili olive oil

1 medium yellow onion, diced

2 stalks celery, diced

1 bay leaf

1 tbsp paprika

1 tbsp Nicolai Amende Chili Lime Hot Sauce

1 ½ lbs dried red kidney beans, soaked overnight

2 qt. chicken stock

½ tbsp sea salt

2 tsp sugar

1 bunch scallions

Cooked rice (Recipe Below)

Place a heavy Dutch oven on stovetop over medium heat. Add bacon and olive oil. Cook, stirring often until fat drippings are rendered, 3-5 minutes. Add onion, bell pepper and celery. Cook, stirring often until onion is translucent but not too broken down, 3-5 minutes. Add bay leaf, paprika and hot sauce. Drain and rinse beans, and add to pot. Pour in chicken stock, covering beans. Increase heat to high and bring mixture to a boil, skimming off and discarding foam from the surface. Reduce heat to low, cover and stir occasionally to break beans apart. Remove and discard bay leaf. Stir in salt and sugar and, if desired, more hot sauce. Serve beans over rice. Garnish with scallions.

Rice Recipe

¼ cup Persian Lime Olive Oil

1 large yellow onion, diced

¼ cup butter, softened

1 bay leaf

1 tsp sea salt

2 cups uncooked jasmine rice

3 cups chicken broth

Heat oil in saucepan over medium-high heat. Add onion, butter, bay leaf and salt. Cook, stirring often until onions are soft and translucent, about 6 minutes. Add rice and stir well. Stir in chicken broth and bring to mixture to a boil. Reduce heat to low, cover and simmer 15 minutes. Remove pan from heat and let stand, cover for 5 minutes. Fluff rice with a fork.

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Cranberry Blood Orange Roasted Pecan Goat Cheese Ball

Lisa Phillips

This Cheese Ball Recipe is great for that upcoming holiday gathering. With cream cheese and goat cheese along with tart cranberries, chives, and roasted blood orange pecans, this cheese ball hits your palette from all angles. It would be especially delish with pretzel crackers for a hit of salt as well. Stop into the Mercantile for the Blood Orange Olive Oil and the Sharp White Cheddar Cheese!

Cranberry Blood Orange Roasted Pecan Goat Cheese Ball

16 oz cream cheese, softened

4 oz goat cheese

8 oz sharp white cheddar cheese, shredded finely

1 tbsp chopped fresh chives

Large Drizzle Blood Orange Olive Oil

½ cup roughly chopped dried cranberries

½ cup chopped raw pecans

Assorted crackers

Preheat oven to 250 degrees. Place pecans on baking sheet and generously drizzle with Blood Orange Olive Oil and toss to combine. Roast for 5 minutes, give the pecans a quick stir, and roast another 5 minutes. Remove from oven and cool completely. Combine the cream cheese and goat cheese and mix thoroughly to combine. Add shredded cheese and chives and stir until thoroughly combined. Use a spatula to scrape the mixture into a ball, cover and chill for 15 minutes. Place cranberries and roasted pecans in shallow dish. Roll Cheese ball in cranberries and pecans.  Refrigerate until ready to serve. Serve with assorted crackers.

Originally published December 4, 2019

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Steak, Sweet Potato and Goat Cheese Salad

Lisa Phillips

What’s cooking at Blue Skye Mercantile? Steak, sweet potato, and goat cheese salad! I’ll admit, the ingredients of this salad weren’t something I thought would work together initially. But they sooooo do. This salad is a real treat. Stop into Blue Skye Mercantile and we’ll hook you up with the Inglehoffer mustard, Shallot Garlic Olive Oil and the 18-Year Aged Balsamic Vinegar, which are one of our our top selling olive oils and balsamic vinegars because of their versatility. They should really be in everyone’s pantry if they aren’t already!

Steak, Sweet Potato and Goat Cheese Salad

1-1/2 lbs Flank Steak

2 sweet potatoes, peeled and cut into ¼-inch rounds

7 tbsp Shallot Garlic

Olive Oil, divided

1-½ tsp kosher salt, divided

5 cups mixed baby greens

¾ cup thinly sliced red onion

¾ cup goat cheese, crumbled

2-1/2 tbsp 18-Year Aged Balsamic Vinegar

1 tbsp Inglehoffer Sweet Hot Mustard

Preheat oven to 425 degrees. Place sweet potato slices on an aluminum foil-lined baking sheet. Drizzle with 1 tbsp olive oil and sprinkle with ¼ tsp each salt and pepper. Toss to coat. Spread potatoes into single layer. Bake for 12-15 minutes or until lightly browned.

Meanwhile, brush steak with 1 tbsp olive oil and rub with 1 tsp salt and ¾ tsp pepper. Let stand for 10 minutes. Heat a grill pan to medium-high heat. Brush 1 tbsp of the oil on the pan. Cook steak 5-6 minutes each side for medium-rare or to desired degree of doneness. Let steak rest for 10 minutes. Slice steak across the grain into thin slices.

Divide baby greens, red onion, goat cheese, potatoes and steak over 4 plates. Whisk together vinegar, mustard, and remaining oil and salt, drizzle over salad.

Yield: 4 servings

Originally Published November 5, 2019

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