H-E-B Recipes: Glazed Apricots, Summer Tomato Tacos, Moscato Ice Cream Float

HOUSTONBellina's Heavenly  Moscato Ice Cream  Float


1.    Toss strawberries with sugar  and let sit for 30 minutes.
2.    Place one scoop vanilla ice cream in each of the 4 large wine glasses.
3.    Divide the strawberries between  each stemware.  Fill each glass with moscato then serve with a straw and spoon!!!!


Honey Balsamic glazed Apricots With Mascarpone

4 fresh apricots pitted and halved
 2 Tablespoons unsalted butter
3 tablespoons Central Market 4 leaf aged balsamic
2 Tablespoons  HEB Texas wildflower honey
½ cup fresh mascopone cheese
In a small bowl wish honey and balsamic vinegar together set aside.
In a medium skillet over medium heat, melt the butter and cook until the foam subsides. Place the apricots cut side down in the skillet and cook, stirring occasionally, until apricots are slightly tender and warmed through, 5-6 minutes. When apricots are tender add honey balsamic mixture to the skillet and increase the heat to medium high. Stir frequently. When glaze begins to bubble remove from heat.  To serve place a dallop of  cheese on each plate  then apricots. Drizzle with remaining glaze from skillet.

Summer Tomato Tacos


Preparation Time: 15 minutes
Cooking Time: 15 minutes

½ lb. mixed heirloom tomatoes
1 tablespoon Ottavio extra virgin olive oil
2 tablespoons Central Market 4 leaf aged balsamic vinegar
Kosher salt  and fresh cracked pepper to taste
¼ cup fresh basil leaves thinly sliced
6   inner Romaine lettuce leaves
½ cup HEB Sundried tomato  feta cheese

***********Optional garnishes include fresh prepared croutons, shredded radish, cilantro or fresh jalapeno.

Dice tomatoes into ¾ inch pieces, place in a bowl and add olive oil, balsamic, ½ teaspoon salt, 1 teaspoon pepper and basil.
Toss gently to combine.
Line a serving plate with lettuce leaves like taco shells  add tomato mixture to each leaf ,  then top with  feta cheese.  Enjoy!!!