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June 2016 Newsletter

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Enjoy a Summer Start with Bistro Blends...

San Diego County Fair

Hall #4, Booth #4258

June 3rd—July 4th

(closed June 6,7,13,14,20 and 27)

2260 Jimmy Durante Blvd.

Delmar, CA

 

Gearing up for the summer and can’t pick just one?

Try our 12 oz sampler packs - you can mix and match 3 oils and 3 vinegars, or 6 of each - these make a great addition to your summer cooking needs!  

Featured Monthly Recipes

Right now orders ship for $10 when you spend $75 or more!

Street Vibrations Spring Show

June 3-5

Downtown Reno (Commercial Row)

Reno, NV

Strawberry Spring Mix Salad

 

Begin with a handful of simple ingredients to yield this flavorful salad.  You will need 6 cups of salad greens, a thinly sliced red onion, 1 pint of hulled and quartered strawberries, and our Bistro Blends Very Berry Strawberry Balsamic Vinegar.

 

Preparation instructions:

Place the salad greens and onion in a large bowl.  Drizzle the Bistro Blends Very Berry Strawberry Balsamic Vinegar over the greens.  Toss until leaves are glistening with vinegar but not pooling in the bottom of the bowl.  Add the strawberries on top and serve.

Biggest Little City Street Faire #2

June 11-12

From Virginia Street-ReTRAC Plaza

Reno, NV

Biggest Little City Street Faire #3

June 25-26

From Virginia Street-ReTRAC Plaza

Reno, NV

BBQ Blues & Brews

June 17-18

Virginia St. (in front of Harrah’s Casino)

Reno, NV

 

Enjoy Farmer’s Markets?  Come visit our Bistro Blends Booths in California, Florida and Nevada!

Click here for locations & times.

Honey Ginger Teriyaki Glazed

Chicken Drumsticks

 

Ingredients:

8 medium chicken drumsticks, skin removed

non-stick cooking spray (whichever brand you prefer)

2 – 2 1/2 cups Bistro Blends Honey Ginger Teriyaki BBQ and Grilling Sauce

Slurry (3 tablespoons cornstarch + 3 tablespoons room

temperature Bistro Blends Honey Ginger Teriyaki Sauce, stirring until no clumps are present)

 

For serving:

2 tablespoons chives or scallions, chopped

1-2 teaspoons sesame seeds

 

Preparation instructions:

1. In a large skillet pan (use non-stick cooking spray), brown chicken on high for 3-5 minutes.  Add sauce and bring to a boil.

2. Reduce heat to low and let simmer, covered for around 20 minutes.

3. Remove cover, turn heat up to high, add slurry, stirring continuously while allowing sauce to reduce down about 8-10 minutes, until it becomes a thicker.  Continue  turning chicken.  Be certain the glaze doesn't burn.

4. Transfer chicken to platter and pour sauce/glaze on top.

5. Top with sesame seeds, chives / scallions and serve.