Warm Green Beans Vinaigrette

1 lb green beans
1 cup water
Gourmè Mist Balsamic Vinegar mister
1/4 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1 teaspoon Dijon mustard
Gourmè Mist Olive Oil mister
1/2 cup finely chopped red onion

PREPARATION:

1. Wash beans, trim ends and leave whole. In large saucepan, cook green beans covered in slightly salted 1 cup of water for about 10 minutes or until crisp-tender. Drain and place in serving bowl.

2. While beans are cooking, mix salt, pepper, mustard and onion together in small bowl. Mist Gourmè Mist Balsamic Vinegar and Gourmè Mist Olive Oil on the the beans. Pour mustard mix over the green beans and toss. Mist Gourmè Mist Balsamic Vinegar and Gourmè Mist Olive Oil on the beans again. Serve immediately.

Makes 4-6 servings

Mediterranean Mashed Potatoes

1 bag of medium size red skin potatoes
Gourmè Mist Olive Oil mister
Fresh Parsley
Fresh Basil
Dry Tarragon

PREPARATION:

1. Wash and peel the potatoes, place in a pot with boiling hot water. Boil potatoes for 30 minutes or until soft.
2. Mash the boiled potatoes with a ricer or a potato masher for chunkier potatoes
3. Spray with Gourmè Mist Olive Oil a few times as desired, then mix again
4. Once mixed, garnish with tarragon, fresh parsley and fresh basil. Serve warm

Makes 4-6 servings

Seared scallops over mixed greens specialty salad with Barrel Barrel Aged Balsamic vinegar.

FOR THE SCALLOPS YOU'LL NEED:

½ pound sea scallops
1 cup flour
1 whole lemon (juice)
1 Gourmè Mist Extra Virgin Oilve Oil Mister
Salt and pepper
Season salt

FOR THE SALAD YOU'LL NEED:

1 bag mixed green salad mix
1 cup fresh raspberries
1 Gourmè Mist Barrel Barrel Aged Balsamic Vinegar Mister
½ cup raisins
½ cup mandarin oranges

PREPARATION:

1. Toss all salad ingredients together and spray with Gourmè Mist Barrel Aged Balsamic Vinegar.
2. Divide between 4 plates.
3. Spray frying pan with Gourmè Mist Extra Virgin Oilve Oil, turn pan on medium heat.
4. Add all seasonings to flour, mix well.
5. Dust top and bottom of scallops.
6. Sear scallops, 1 minute each side.
7. Add lemon juice and place in 350 degree oven for 5-7 minutes.
8. Top salad with scallops.

Tilapia

4 to 6 tilapia fillets
1 cup soft fresh bread crumbs
4 tablespoons of butter
1 Gourmè Mist Canola Mister
1 1/2 teaspoons Cajun seasoning
¼ teaspoon dried thyme
½ teaspoon salt

PREPARATION:

1. Heat oven to 400°. Spray a large shallow baking dish with Gourmè Mist Organic Canola Oil.
2. Arrange fish fillets on the prepared baking pan.
3. Brush with 1 tablespoon of the melted butter. Combine the remaining 3 tablespoons of butter with the bread crumbs and seasonings.
4. Fully crust fish on one side with bread crumbs.
5. Place in oven and bake for 12-15 minutes. Serve along side your favorite starch and vegetables.

Crab cakes

1 Gourmè Mist Extra Virgin Oilve Oil
1 Gourmè Mist Organic Canola Oil
1 tablespoon vegetable oil
2 stalks celery stalks, very finely chopped
2/3cup finely chopped onion
1 pound lump crabmeat (picked over - no shells)
2 2/3 cups dry bread crumbs
1/4 cup chopped fresh chives
1 tablespoon dry mustard
1 tablespoon season salt
1 cup mayonnaise
2 tablespoons chopped fresh parsley
6 tablespoons all-purpose flour
3 large eggs

PREPARATION:

1. Spray Gourmè Mist Extra Virgin Oilve Oil in heavy large skillet. Heat to medium heat. Add celery and onion; sauté until tender, about 5 minutes.
2. Transfer to large bowl. Stir in crabmeat, 2/3 cup bread crumbs, chopped chives, parsley and reserved 1/2 cup of mayonnaise and seasoning.
3. Mix very gently and do not crush all the crab meat - you want it nice & chunky.
4. Using scant 1/3 cup mixture for each cake, form into twelve 2 1/2 inch diameter cakes. Arrange cakes on baking sheet. Spray baking sheet with Gourmè Mist Extra Virgin Oilve Oil.
5. Place flour in small bowl. Whisk eggs to blend in another small bowl. Place remaining 2 cups bread crumbs in medium bowl. Coat each crab cake with flour. Dip into beaten egg, then into bread crumbs, coating completely.
6. Spray Gourmè Mist Organic Canola Oil in large skillet and heat over medium heat.
7. Sear cakes on both sides for one minute or until golden brown.
8. Finish cooking in a 350 degree oven for 7-10 minutes.
9. Serve the crab cakes with the basil mayonnaise. (See below).

Mayonnaise:

20 whole fresh basil leaves
1 1/2 cups real mayonnaise
2 teaspoons Dijon mustard

Veggie Omelete

1 Gourmè Mist Organic Canola Oil
4 medium-sized eggs
1/4 medium-sized red or green bell-shaped pepper (chopped)
¼ small chopped onion
1 small tomato (chopped)
¼ cup of fresh milk (skimmed or low-fat milk can be used in place of whole)
Seasonings (spices like curry, thyme, basil)
Salt and pepper to taste

PREPARATION:

1. Crack eggs and place in bowl.
2. Add milk and whisk briskly. Set aside.
3. Spray medium pan with Gourmè Mist Organic Canola Oil. Turn pan on medium heat.
4. Add chopped tomatoes, peppers, onions and spices/seasonings and stir until soft (or well done). Do not allow ingredients to brown - lower heat if necessary.
5. Spray the vegetable with Gourmè Mist Organic Canola Oil again.
6. Carefully pour in beat eggs, making sure it covers the entire pan. Allow to fry a bit before flipping it over carefully, so the other side can get browned a little. You can fold the omelet in half (if you want). [Note: If you wish to make this scrambled, simply 'whisk' the eggs in the pan as it fries]
7.Garnish with fresh parsley or basil leaves. Serve with other breakfast staples like bread or sausages or orange juice.

Balsamic Glazed Avocado and Tomato Salad

2-3 tomatoes
2 avocados
1 Gourmè Mist Extra Virgin Oilve Oil
1 Gourmè Mist Barrel Barrel Aged Balsamic Vinegar
Black Pepper
Asiago cheese (if desired)

PREPARATION:

1. Slice Tomatoes and Avocados and place on a serving dish.

2. Spray desired amount of Gourmè Mist Extra Virgin Extra Virgin Oilve Oil first and then follow with Gourmè Mist Barrel Barrel Aged Balsamic Vinegar.

3. Sprinkle with Black Pepper and fresh shredded Asiago cheese, if desired.

Balsamic Marinated Skirt Steak

1 Gourmè Mist Barrel Aged Balsamic Vinegar Mister
1 Gourmè Mist Organic Canola Oil Mister
2 tablespoons light-brown sugar
2 garlic cloves, minced
1 teaspoon crushed dried rosemary
1 teaspoon salt
1/2 teaspoon ground pepper
1 1/2 pounds skirt steak, cut into 4 equal pieces

PREPARATION:

Combine and mix sugar, garlic, rosemary, salt and pepper into a serving cup. Pierce meat all over to prepare for the marinade, and turn to coat. Sprinkle the spices to cover meat evenly. Spray Gourmè Mist Barrel Aged Balsamic Vinegar all over the steak until the steak is covered evenly. Let marinate at room temperature at least 15 minutes, or cover and refrigerate up to 1 day.

Heat Grill to high, spray Gourmè Mist Organic Canola Oil to coat the grill. Grill steak 2 to 4 minutes per side for medium-rare. Transfer to a plate, cover loosely with aluminum foil, and let rest 5 minutes.