August dreams: HEIRLOOM TOMATO and PEACH CAPRESE SALAD with COFFEE BALSAMIC REDU…
August dreams: HEIRLOOM TOMATO and PEACH CAPRESE SALAD with COFFEE BALSAMIC REDUCTION with DIJON ONION SWORDFISH KABOBS! Classic summer salad with a twist! I have seriously made this salad 5 times in the past two weeks…not to mention I have been using this balsamic reduction on EVERYTHING. The heirlooms and peaches are perfect right now, so taking full advantage! I used @wanderingbearco straight black cold brew in this recipe, which has been my go to coffee all summer…the coffee is strong and the flavor is unlike any I have tried. It has a “chocolate” note to it, which pairs well in sweet and savory recipes…From lattes, to smoothies to dressings. If you are a coffee lover this one is for you! It comes in boxes as well as single serve sized cartons. Sharing this recipe below and also the marinade for this fish…it’s my go-to for swordfish, and works well with salmon and chicken as well! •
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Deets: Coffee Balsamic Reduction: 2 cups balsamic vinegar and 1 cup @wanderingbearco Straight black cold brew coffee. Bring to a boil in a pan then reduce to medium-low heat for about 20-30 minutes, stirring every few minutes. The liquid will reduce about 50 percent (or more depending on how long you choose to cook). Remove and store in a glass jar. Swordfish: 2 pounds swordfish cut up and marinated (whisk all ingredients together): 1 medium onion (grated), 2 tablespoons tamari soy sauce, 2 tablespoons coconut aminos, 2 tablespoons olive oil, 2 tablespoons Dijon mustard, 1 teaspoon pepper, 1/2 teaspoon salt. Dip: herbed yogurt dip with lemon and lots of fresh herbs from the garden.
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