Bari Recipes

There is no better way to turn...

Naan is a leavened, oven-baked...

I made this wonderful, beautiful...

Today, I want to introduce you...

Spring is upon us!

When...

I will never purchase BBQ sauce...

Shishito...

Apparently, my cholesterol is a bit high and my doctor recommended that I start a better diet. Luckily for me, olive oil is the best way to get back on track.

In my country, Guatemala, we often cook with coconut milk. Coconut trees grow wild everywhere in my city. I have so many childhood memories of my dad just going to the patio to get some coconuts and making a hole big enough to get the water out. After that he would cut it in half so we could eat the “meat” or copra. I think I was very lucky to live such a life where fresh fruit was always available all year round. Everything that you see in this recipe could be something made back at my parent’s house that would be freshly picked or caught that day.

Ingredients for the Salsa:

• 1 ripe large mango diced
• 1 small red onion diced
• 1 jalapeno diced
• 2 roma tomatoes diced
• ½ cup of fresh cilantro chopped
• 1 lemon
• 1 avocado
• 2 garlic cloves minced
• 2 tablespoon Arbequina Olive Oil
• Salt and pepper to taste

Ingredients for the Salmon:

• Salmon fillets 
• Arbequina Bari Olive Oil 
• 1 grated garlic clove 
• Fresh thyme finely chopped 
• Salt and pepper to taste

Ingredients for the Coconut Rice:

• 1 cup of Jasmin rice 
• ½ cup of coconut water 
• ½ cup of coconut milk 
• Salt and pepper to taste

Instructions:

1. Mix all the ingredients for the mango salsa. Cover and let marinate in fridge for about one hour so 
   the ingredients will blend.
2. Marinate the salmon fillet with the grated garlic, thyme, 1 tablespoon of olive oil, salt and pepper. Cover and let marinate in fridge for at least one hour 
3. Wash the rice thoroughly and cook as you normally would, except this time you will substitute water for coconut milk and coconut water. Add the salt and pepper, bring to a boil ad reduce heat to low, cover and let cook for about 20 minutes or until all liquid is absorbed.  
4. While rice is cooking, heat up the cast iron grill and cook salmon for about 3 minutes on each side, serve with warm rice, salmon and top it with the mango salsa.

This recipe took me by surprise...

When talking about healthy fats, this brunch surely has it all!

Eggs are one of the most versatile ingredients you can cook with- any meal, any time of the day can easily have eggs in the ingredients list. And, this is one of many ways to make them.

I decided to make this two-way egg toast for my friends that were visiting over the weekend. It was the first time I cooked for them, so I decided to impress them a little with a delicious brunch. We had a great conversation while I was preparing this meal and drinking some mimosas :). The result was a wonderful day full of laughs, with a full and happy tummy.

Egg toast with avocado and Salmon

Ingredients:

• 2 eggs
• Two slices of sourdough bread
• 1 ripe avocado
• Smoked Salmon
• Dill
• Organic Bari Olive Oil
• Smoked paprika
• Salt and pepper to taste

Instructions:

1. In a small mixing bowl whisk the eggs (for extra creaminess you can add a dash of whole milk), and heat up a nonstick skillet with tablespoon of Bari's California Organic Olive Oil. We all have our way to cook eggs- the way I like to cook them is to toss the eggs in the pan when it's very hot, and then I turn off the stove, stirring the eggs constantly with a spatula so the eggs cook from the heat in the pan.
2. Now it's time to grill the slices of bread- heat up the cast iron grilling pan, if you have one. If not, use any pan. Drizzle some olive oil in the bread and grill it, remove from pan when you have grill marks on both sides of the bread.
3. Mash the avocado and spread on each toast. At this point, I like to add a pinch of salt and pepper. Top with the scrambled eggs and a slice of smoked salmon. Garnish with dill and smoked paprika.

Bruschetta egg toast

Ingredients:

• 2 slices of sourdough bread
• 2 eggs
• 1 roma tomato
• Fresh basil
• 1 garlic clove
• 1 tablespoon of shredded parmesan cheese
• 1 teaspoon Classic Bari Balsamic Vinegar
• Bari Basil infused Olive Oil

Instructions:

1. Chop the tomato, mince 1 garlic clove and set aside in a small mixing bowl.
2. Chiffonade the basil leaves, meaning: layer the leaves one on top of the other one, starting with the largest one on the bottom, and the smallest leaves on top, then roll them tightly, slice and separate the ribbons. Then, add them to the small mixing bowl with tomato and garlic.
3. Add 1 teaspoon Balsamic Vinegar, 1 tablespoon of Olive Oil, shredded parmesan cheese, and salt and pepper to taste. Mix well and set aside.
4. Put the eggs in a large pot with cold water, making sure they are fully submerged. Then add a teaspoon of baking soda- rumor has it that baking soda helps to peel them. Turn up the heat to high and bring water to a rolling boil. Turn off heat and cover the pot. Leave the eggs for a total of 5 minutes. For a semi soft egg, remove from water and place them in a small bowl with ice. Wait a few minutes while they cool down. Peel carefully and slice in half.
5. Heat up the grilling pan, drizzle olive oil on each slice of bread and remove when you see grilling marks on both sides of the bread. Place on serving plate, top with the bruschetta, and the slices of egg.