Ingredients:
Potato Topping:
2 lbs. russet potatoes, peeled and large diced
1/4 cup half and half 1 tablespoon Mild EVOO
1 tablespoon White Truffle EVOO
1 teaspoon salt
1/4 teaspoon black pepper
1 egg yolk
Filling:
2 tablespoons Herbes de Provence EVOO
1 lb. ground lamb
1 lb. ground beef
1 medium yellow onion, peeled and diced
2 carrots, peeled and diced
1 celery stalk, diced
3 garlic cloves, peeled and minced
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons tomato paste
1 teaspoon worcestershire sauce
2 cups beef or vegetable broth
1 cup fresh or frozen peas
1/3 cup grated pecorino or parmesan
Instructions:
Preheat oven to 400°F. Fill a large pot with your potatoes and water and cook on high heat until fork tender. Drain the potatoes and return to the pot. Using a potato masher, mash potatoes until semi-smooth. Add half and half, Arbequina, White Truffle EVOO, salt, and pepper. Continue to mash until combined and smooth, set aside to cool slightly. Once cooled, add in the egg yolk and stir until blended. In a large dutch oven or oven proof skillet, heat Herbes de Provence EVOO over medium-high heat. Once the oil is hot, add the ground lamb and ground beef, sauté until browned and cooked through, about 3-4 minutes. Using a slotted spoon, remove the lamb-beef mixture from the pan and set aside on a plate, reserving as much of the pan juices (in the pan) as possible. Add veggies (onion, carrots, celery, and garlic) to the pan and sauté until tender-crisp, 3-4 minute more. Once tender, add salt, pepper, tomato paste, worcestershire, broth and peas and return the lamb-beef mixture to the pan, stir to combine and bring to a simmer. Simmer for 5 minutes. Remove pan from the heat (or transfer contents to a casserole dish) and top evenly with potato mixture. Sprinkle potato topping with grated cheese and place in the oven. Bake for 35-45 minutes or until the potato topping is golden brown and the edges of the dish are bubbling. Remove from the oven and set aside to rest for 10 minutes before serving.
Serves: 4
]]>Ingredients:
4 tablespoons Tuscan Herb EVOO
4 tablespoons Italian Herb Balsamic
2 tablespoons grain mustard
1 teaspoon salt
1/4 teaspoon black pepper
pinch of crushed red pepper flakes (optional)
1/2 each head red cabbage, cut into wedges
1/2 each head green cabbage cut into wedges
fresh parsley for garnish
Instructions:
Preheat oven to 400°F. In a large bowl whisk together olive oil, balsamic, mustard, salt, pepper, and pepper flakes until combined. Add cabbage wedges to the bowl and toss to coat. Transfer seasoned wedges to a large baking sheet, drizzling cabbage wedges with any remaining sauce from the bowl. Roast for 20-25 minutes or until the cabbage is tender. Garnish with fresh parsley before serving.
Serves: 4-6
]]>Ingredients:
4 cups all purpose flour (plus 1 cup additional for kneading)
4 tablespoons sugar
1 1/2 teaspoons salt
1 1/4 teaspoons baking soda
1 tablespoon cold butter, cubed
1/4 cup Blood Orange EVOO
1 1/2 cups buttermilk
1 egg
1 cup currants or raisins
1 cup Traditional Balsamic
raw sugar, for sprinkling
Instructions:
Place raisins with Balsamic in a bowl and let soak for at least one hour. Combine all dry ingredients into a bowl. Add the cubed butter and Blood Orange EVOO. Mix with your hands, breaking the butter up into tiny pieces, until fully incorporated. In a small bowl, whisk the egg with the buttermilk. Add the buttermilk mixture and the drained raisins to the flour mixture. On a floured surface, knead the dough with your hands, adding additional flour as needed, into the shape of a round loaf. Place dough on a baking sheet lined with greased parchment paper. Cut an ‘X’ into the top of the loaf. Sprinkle with raw sugar. Bake in oven for 30-35 minutes, until a toothpick or cake tester comes out clean when inserted into the loaf. The loaf should sound hollow when you tap it. Slice and serve warm or at room temperature.
]]>Ingredients:
Cupcake Batter:
12oz can or bottle of Guinness
1 cup all purpose flour
1/2 cup cocoa powder
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup Mild EVOO
1 cup dark brown sugar
2 eggs
3/4 cup sour cream
2 teaspoon vanilla extract
Raspberry Balsamic Frosting:
1 1/4 cups unsalted butter (2 1/2 sticks of butter), softened
4 1/2 cups powdered sugar
2 tablespoons Raspberry Balsamic
1 teaspoon vanilla extract
2 teaspoons cocoa powder
2 tablespoons whole milk
Instructions:
Preheat oven to 350°F. In a small saucepan, add Guinness and bring to a simmer over medium heat. Continue to simmer until the beer reduces to 1/2 cup. Remove from the heat and set aside to cool. In a large bowl combine flour, cocoa, baking soda, baking powder, and salt, whisk to combine. In the bowl of a stand mixer, fitted with the whisk attachment, place reduced Guinness, olive oil, sugar, eggs, sour cream, and vanilla, whisk until blended and smooth. Begin adding in the dry ingredients, a cup full at a time, until the batter is smooth and blended. Fill a muffin tin with decorative paper baking cups and fill 3/4 of the way full with batter. Bake cupcakes for 20-30 minutes, until cooked through. Remove them from the oven and set aside to cool. Place butter in the bowl of a stand mixer, fitted with the paddle attachment, and beat or cream until smooth. Replace the paddle attachment with the whisk attachment (removing as much butter from the paddle as possible) and begin whisking in the powdered sugar, 1 cup at a time, until combined. Add balsamic, vanilla, cocoa powder, and milk, and continue to whisk until fluffy and smooth. Once the cupcakes have cooled completely, top with frosting (either spreading or piping the frosting on top of the cupcakes).
]]>Ingredients:
1 onion chopped
1 leek chopped
3 stalks celery chopped
3 cloves mince garlic
1/4 cup chopped Honeycrisp apple
1 cup chopped mushrooms ( I use a mix of mushrooms but whatever looks fresh is best)
1/4 cup dried cranberries
1 Tbsp poultry seasoning
1tsp dried sage
1/4 cup butter
1/4 cup Island Olive Oil Mushroom and Sage Olive Oil
1 1/2-2 cups warmed stock (homemade is best but store bought works just as well)
4 cups dried bread cubes
Salt and pepper to taste
Directions:
Pre heat oven to 350°F.
In a large pan add butter and oil, heat until melted. Add onions, leeks, celery, mushrooms, garlic, and apples. Cook until caramelized and soft, about 6 mins. Add in bread cubes a cup at a time to incorporate all the ingredients. Mix in poultry seasoning and sage. Add in stock 1/2 a cup at a time. You will want to have the bread soaked enough. If it needs more liquid add in more stock. Add in dried cranberries. Salt and pepper to taste. Finish with extra Mushroom and Sage Oil.
Put stuffing in your serving dish, covered, place in preheated oven for 25 mins.
Recipe courtesy of Chef Kelly Vierra - Picnics From the Vine]]>
Ingredients:
Strawberry-Pineapple Shrub:
1/2 cup water
1/2 cup granulated sugar
1 cup fresh strawberries, trimmed and chopped
1 cup pineapple, trimmed and chopped
1 tablespoon Strawberry Balsamic
1 tablespoon Pineapple Balsamic
3 green tea bags
3 quarts hot water
1 quart of ice cubes fresh pineapples and strawberries for garnish
Instructions:
Place strawberry-pineapple shrub ingredients (water, sugar, strawberries, pineapple, and balsamic) in a medium saucepan. Bring the mixture to a low simmer, over medium heat, stirring frequently, until the sugar has dissolved. Remove from the heat and set aside to cool.
Steep tea bags in hot water and cool to room temperature. Once cooled to room temperature, add ice. Strain shrub into the tea (alternatively, you do not have to strain, adding the cooked pineapple and strawberries to your tea and stir to combine.
Fill serving glasses with ice and pour in the iced tea. Garnish glasses with fresh strawberries and pineapple before serving.
Ingredients:
Instructions:
Marinate the shrimp in a mixture of Garlic Olive Oil and Mediterranean Citrus Dipping Blend. Set aside.
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drop the spinach or arugula in with the pasta for the last 30 seconds to blanch. Reserve 1 cup pasta cooking water, then drain the pasta.
While mixing the sauce, Heat a cast iron skillet to medium high, add shrimp and cook for 3 minutes on either side or until just cooked with nice golden crust on both sides. Reserve for finishing pasta.
In the same pot as the pasta was boiled, make the sauce: Add the ricotta, Parmesan, lemon zest and juice, parsley, ½ teaspoon salt and ½ teaspoon pepper and stir until well combined.
Add ½ cup pasta water to the sauce and stir until smooth. Add the pasta and continue to stir until the noodles are well coated. Add more pasta water as needed for a smooth sauce.
Divide the pasta among bowls and top with the cooked shrimp. Garnish with grated Parmesan, black pepper, red-pepper flakes and lemon flavored olive oil.
* Recipe loosely adapted from New York Times Cooking - One Pot Pasta With Ricotta and Lemon by Ali Slagle
]]>1/2 cup whole wheat flour
Instructions:
Preheat the oven to 350 degrees F. Coat an 8 1/2- by 4 1/2-inch loaf pan with baking spray. Whisk together the flour, baking powder and salt in a medium bowl. Put the sugar and lemon zest in another bowl and rub the lemon zest into the sugar with your fingers. Add the yogurt, milk, olive oil, vanilla, egg whites and whole egg and vigorously whisk until well blended. Add the flour mixture into the egg mixture and fold until just incorporated. Transfer to the prepared pan. Bake until a cake tester inserted in the center comes out clean, about 50 minutes. Cool in the pan on a wire rack for 5 minutes, and then un-mold and cool to room temperature.
]]>If you love lemon, this is a perfect recipe for you! Packed with layers of lemon flavor we use lemon in three different ways to infuse this dessert with a well rounded lemon flavor. Add a dollop of fresh whipped cream to temper the tang if you want!
]]>
Ingredients:
Instructions:
For the crust: Adjust oven rack to middle position and heat oven to 350 degrees. Whisk flour, sugar, and salt together in bowl. Add oil and water and stir until uniform dough forms. Using your hands, crumble three-quarters of dough over bottom of 9-inch tart pan with removable bottom. Press dough to even thickness in bottom of pan. Crumble remaining dough and scatter evenly around edge of pan, then press crumbled dough into fluted sides of pan. Press dough to even thickness. Place pan on rimmed baking sheet and bake until crust is deep golden brown and firm to touch, 30 to 35 minutes, rotating pan halfway through baking.
For the filling: About 5 minutes before crust is finished baking, whisk sugar, flour, and salt in medium saucepan until combined. Whisk in eggs and yolks until no streaks of egg remain. Whisk in lemon zest and juice. Cook over medium-low heat, whisking constantly and scraping corners of saucepan, until mixture thickens slightly and registers 160 degrees, 5 to 8 minutes.
Off heat, whisk in oil until incorporated. Strain curd through fine-mesh strainer set over bowl. Pour curd into warm tart shell.
Bake until filling is set and barely jiggles when pan is shaken, 8 to 12 minutes. Let tart cool completely on wire rack, at least 2 hours. Remove outer metal ring of tart pan. Slide thin metal spatula between tart and pan bottom, then carefully slide tart onto serving platter. Cut tart into wedges, wiping knife clean between cuts if necessary, and serve. (Leftovers can be wrapped loosely in plastic wrap and refrigerated for up to 3 days.)
*Recipe adapted from Cook's Illustrated Lemon-Olive Oil Tart
Ingredients:
1-2 tablespoons extra virgin olive oil
1 day old demi-baguette or stale bread (ciabatta or focaccia would also be great here!) cut into 1-inch cubes (3-4 cups)
1/2 teaspoon kosher salt
3 cups baby arugula
1 can drained and rinsed garbanzo beans or cannellini beans
1 pint, ripe grape or cherry tomatoes cut in half
3 Persian cucumbers, sliced 1/2-inch thick
1/3 red onion, thinly sliced
1/4 cup large basil leaves, coarsely chopped
1 carton of small fresh mozzarella balls
For the vinaigrette:
1 teaspoon Spicy Italian & Roasted Garlic Dipping Blend
1/2 teaspoon Dijon mustard
3 tablespoons Champagne vinegar
1/2 cup extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Directions:
Heat the oil in a large sauté pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
For the vinaigrette, whisk all the ingredients together.
In a large bowl, mix the tomatoes, cucumber, beans, mozzarella, red onion, basil, and arugula. Add the bread cubes and toss with the vinaigrette.
Season liberally with salt and pepper.
Serve, or allow the salad to sit for about half an hour for the flavors to blend.
*Recipe inspired by and very loosely adapted from Ina Garten's 'Panzanella' recipe
]]>SERVES 4
Ingredients:
I head of Butter Lettuce torn into bite sized pieces (or other delicate lettuce or baby lettuces)
2 pears, cored and halved cut into thin slices
½ cup candied pecans
2 Tablespoons Cinnamon Pear Balsamic Vinegar
3 Tablespoons delicate extra virgin olive oil
3 oz blue cheese or gorgonzola, sliced or crumbled
Salt & fresh cracked pepper to taste
Directions:
Layer lettuce onto serving platter, bowl, or individual salad plates. In a small bowl, mix together the balsamic, olive oil, a pinch of salt and a couple of cracks of pepper until emulsified with a fork. Just before serving, drizzle the lettuce with 2/3 dressing and top with pear slices, blue cheese crumbles, and candied pecans. Finish with extra dressing if needed. Bon Apetit!
]]>
Dipping Sauce:
1/2 cup Fig Balsamic
1/4 cup brown sugar
1/4 cup soy sauce
3 tablespoons cornstarch
1/4 cup water
chopped parsley for garnish
Instructions:
Preheat oven to 400°F. Place scallops in a large bowl, drizzle with olive oil and season with salt and pepper, toss to coat. Wrap bacon around scallops and secure with a toothpick. Place wrapped scallops on a baking sheet and bake for 20-25 minutes, until scallops are just tender and bacon is lightly-crisp. For the last 5 minutes, increase oven temperature to broil, and continue to cook until slightly caramelized (keeping a close eye on the scallops, so they wont burn).
While the scallops are cooking, combine balsamic, brown sugar and soy sauce in a small saucepan. Bring to a simmer, whisking frequently, over medium-high heat. Dissolve cornstarch in water and add to the pan. Continue to simmer until sauce thickens, remove from the stove and set aside. Serve scallops with warm dip on the side and sprinkle with chopped parsley.
The lemon and rosemary oil droplets gives this classic cocktail a modern twist and a sultry mouthfeel!
2-1/2 oz. vodka
1 bar spoon- 1/4 oz olive juice (depending on how dirty you like it)
1/2 dropperful of lemon infused olive oil
1/2 dropperful of rosemary infused olive oil
Lemon Stuffed Olives (Currently only available in store - not online)*
*If you can't get lemon stuffed olives you can garnish with green olives of your choice and a lemon twist or rosemary sprig
Ice
Fill a martini glass with ice or have chilled in the freezer. Fill a cocktail shaker 3/4 full of ice. Add vodka and olive juice. Stir for at least 30 seconds or shake lightly. Dump ice if using it to chill the glass. Strain martini into the martini glass. Add drops of lemon and rosemary olive oil to float on top. Garnish with a rosemary sprig and/or a lemon stuffed olive.
]]>
This recipe is the perfect combination of sweet and tart. Start your day off right with our moist and tender cranberry orange muffins.
]]>Makes 1 dozen muffins
Ingredients:
2 ½ cups all-purpose flour, sifted
4 teaspoons baking powder
½ teaspoon salt
1 ¼ cup sugar
2 eggs
½ cup milk
¼ cup orange juice (fresh squeezed)
¼ cup blood orange flavored olive oil
¼ cup butter flavored olive oil
1 teaspoon vanilla extract
1 ½ cup fresh frozen cranberries
2 teaspoons cranberry pear white balsamic vinegar
3 tablespoons powdered sugar
Directions:
Pre-heat oven to 425°F. Prepare muffin pan with paper muffin cups and spray with nonstick cooking spray.
In a medium mixing bowl, sift flour, baking soda and salt and set aside.
In a large mixing bowl, whisk together the sugar, eggs, milk, orange juice, vanilla, blood orange and butter flavored olive oils. Slowly stir in the dry ingredients until just mixed, then fold in the cranberries. Divide the batter evenly into the prepared muffin cups.
Bake at 425°F for 5 minutes, then reduce the oven temperature to 375°F and bake for another 15-18 minutes or until a toothpick inserted in the middle comes out clean.
Optional: To make the cranberry icing, sift powdered sugar into a small bowl and mix in 2 teaspoons of cranberry pear white balsamic. Drizzle on slightly cooled muffins. Enjoy!
Note: To make these muffins with fresh cranberries, adjust cooking time to few minutes less.
]]>Ingredients:
2 tablespoons Blood Orange EVOO
1 tablespoon Honey Ginger Balsamic
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
pinch of black pepper 2 acorn or carnival squash, cut into halves
3/4 cup Fig Balsamic
1 cup whole milk ricotta
1/4 cup pepitas
2 tablespoon pomegranate arils
Instructions:
Preheat oven to 400°F. In a large bowl, combine Blood Orange olive oil, Honey Ginger balsamic, cinnamon, nutmeg, salt and pepper, then whisk to combine. Add the squash halves and toss to coat. Transfer the seasoned squash to a baking sheet and roast for 15-20 minutes or until tender.
While the squash are baking, bring Fig balsamic to a simmer in a small saucepan over medium heat. Once simmering, reduce heat to low, and continue to cook until reduced into a glaze. Set aside.
Place ricotta in the bowl of a stand mixer fitted with the whisk attachment and beat until fluffy and smooth. To serve, dollop whipped ricotta over squash and drizzle with reduced balsamic. Sprinkle with pepitas and pomegranate for garnish and crunch.
Try this creative take on a Hawaiian classic. This ono-licious dish will be the star of your next potluck!
]]>Ingredients:
1 tbs soy sauce
1 tbs water
1 tsp brown sugar
1/2 tsp Sriracha
1 clove garlic minced
1 tbs fresh ginger minced
1/4 tsp chili flakes
1 tbs Island Olive Oil Toasted Sesame Oil
1 tbs Mayo (recommend Kewpie Japanese Mayonnaise)
1 tsp white miso paste
1 tps chives minced
1/2 tbs black sesame seeds
1 tsp masago (optional)
1/2 lb sashimi grade ahi cubed small
Instructions:
Mix together first 8 ingredients in a medium bowl to create a "mother sauce" set aside. In a small bowl mix mayo and miso then add to the mother sauce. Sprinkle in sesame seeds, chives, and masago aand mix lightly. Gently fold in cubed ahi.
Serve on fried wonton chips, ulu, or taro chips. Optional garnish with onion microgreens and garlic flowers.
Fold in Ahi
Adjust seasonings to taste. If it lacks salt use Hawaiian Salt
Recipe courtesy of Picnics From The Vine
]]>
Ingredients:
1 pint small strawberries, hulled and halved
1 tablespoon strawberry balsamic vinegar
1/3 cup sugar
1tsp. dried culinary lavender
6 cups still or sparkling mineral water
12 lemons
A few sprigs of fresh mint, torn
Instructions:
Place the berries and vinegar in the bottom of a glass pitcher, then muddle with a wooden spoon.
Dissolve the sugar in 2/3 cup of the water over medium heat, sprinkle in the lavender and let steep for 5 minutes. Strain, then pour over the strawberries.
Juice the lemons and add to the pitcher. Fill the pitcher with the remaining 5 1/3 cups of water and stir. Chill or pour over ice and the torn mint leaves and serve.
Recipe Adapted from Epicurious "Strawberry-Balsamic Lemonade" Rachel Ray's Look + Cook
]]>2 eggs
Instructions:
1. Preheat oven to 350°F , and line a baking sheet with
parchment paper.
2. In a medium bowl, whisk together the flour, baking soda,
baking powder, and salt.
3. In a large bowl with an electric mixer, beat the sugar, olive oil,
lemon zest until smooth. Beat in the eggs and
vanilla extract.
4. Slowly add the dry ingredients. Beating until combined.
5. Roll cookies into tablespoon-sized balls, placing them on the
baking sheet about 1-inch apart. Sprinkle each cookie with a bit
of sugar.
6. Bake for 11 - 13 minutes. Remove from oven and allow the
sheet to cool for a few minutes before transferring cookies to a
cooling rack.
Recipe adapted from "Lemon Rosemary Olive Oil Cookies" by Author: Melissa Belanger of simplywhisked.com
]]>Serves 4-6
Ingredients:
Batter:
2 cups granulated sugar
1 cup Butter Flavored Extra Virgin Olive Oil
3 eggs
1/2 cup buttermilk
2 teaspoons vanilla extract
3 cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cardamom
1/4 teaspoon ground ginger
2 granny smith apples, cored and diced
Caramel Topping:
1 cup granulated sugar
1/4 cup Granny Smith Apple Vinegar
2 tablespoon salted butter
2/3 cup buttermilk
2/3-1 cup pecan halves, chopped
Instructions:
Preheat oven to 350°F. Lightly oil a bundt pan, making sure to get into all the nooks and crannies. Combine sugar, olive oil, eggs, buttermilk and vanilla in the bowl of a stand mixer fitted with the whisk attachment. Blend until combined. Add dry ingredients to the bowl (flour, baking soda, cinnamon, nutmeg, cardamom and ginger) and whisk to combine the batter. Fold in apples. Pour batter into the prepared bundt pan and place in the oven. Bake for 35-45 minutes or until the cake is cooked through. While the cake is baking, combine the sugar and vinegar in a heavy bottom sauce pan. Stir mixture and bring to a boil over medium-high heat. Add butter and buttermilk (be careful, the mixture will bubble) and whisk to combine the caramel sauce. Set aside to cool (just to room temperature). Once the cake is done, let it cool for 30 minutes. Drizzle caramel over the cake and top with pecans before serving.
]]>Boil 1 cup of water in a small saucepan. Add the dried porcini mushrooms and soak until softened, about 15 minutes. Using a slotted spoon, transfer the mushrooms to a cutting board and finely chop; set aside. Carefully pour remaining mushroom liquid into a large bowl, leaving any grit behind.
In a large (12-inch) skillet, heat 1 tablespoon oil and 1 tablespoon butter over high. Add fresh mushrooms and cook, stirring occasionally, until browned, about 8 minutes. Lower heat to medium. Add sage, shallots and chopped porcini, and cook, stirring, until shallot is translucent, 3 to 4 minutes. Add cognac, if using, season to taste with salt and pepper and cook, stirring, 1 minute more. Transfer to a plate.
In the same pan, heat 1 tablespoon oil over medium heat. Add the leeks and a pinch of salt and cook, stirring, until wilted, 5 to 7 minutes. Return the mushroom mixture to the pan and stir to combine with the leeks. Remove from heat.
Add eggs to the large bowl with the mushroom liquid, and whisk to blend. Add cream, milk, cayenne,1 teaspoon salt and plenty of black pepper. Whisk thoroughly to combine, then add the Gruyère.
Grease the bottom and sides of a 9-by-13-inch baking dish with butter, then add about ¼ of the fresh mushroom mixture and arrange in an even layer. Arrange the bread slices on top in an overlapping pattern. Sprinkle the remaining mushroom mixture over top, tucking it in between the bread slices. Ladle the custard mixture over top, evenly distributing the cheese. Refrigerate, covered, overnight (see Tip).
When ready to cook, remove the dish from the refrigerator about 30 minutes before baking. Heat the oven to 350 degrees. Top the pudding with Parmesan and bake for 40 to 45 minutes until set in the center (it may puff a bit). Run it under the broiler for 2 to 3 minutes to brown the top, watching carefully. Let sit 10 minutes, then serve warm, topped with additional sage if desired.
*Recipe adapted and modified from Susan Spungen's Mushroom Bread Pudding recipe, New York Times Cooking
This is a wonderful and easy appetizer that will impress all your friends! A great snack or addition to a charcuterie and perfect as a starter to share! Experiment with you own favorite pairings of cheeses and other accompaniments.
Enjoy this with a nice glass of Merlot!
]]>Watch the Step by Step Video Here
Sweet Olive Tapenade
Ingredients:
½ cup Pitted Dolce Marinated Olives (or mild green buttery olives like Castelvetrano)
½ cup pitted Mixed Olives
2 Large slices of Orange Zest
¼ cup blanched almonds
¼ golden raisins
¼ cup dried cranberries
2Tbsp. White balsamic vinegar
1-2 teaspoons Extra Virgin Olive Oil
¼ cup fresh basil leaves
Directions:
Soak the raisins and dried cranberries in the 2 Tablespoons of white balsamic until rehydrated. Add all the ingredients including the balsamic vinegar to a food processor and pulse until well blended but still slightly chunky. Serve as a delicious spread on a charcuterie board.
Savory Olive Tapenade
Ingredients:
½ cup Pitted Kalamata Olives, rinsed
½ cup pitted Mixed Olives
2 Large slices of Lemon Zest
1 clove garlic
¼ teaspoon chili flakes
1 teaspoon capers
1 anchovy
¼ cup flat leaf parsley
1-2 teaspoons Extra Virgin Olive Oil
Directions:
Add all the ingredients to a food processor and pulse until well blended but still slightly chunky. Serve as a delicious spread on a charcuterie board or with French bread or tossed into a pasta salad.
]]>
A perfect dip and condiment to go with grilled fish and meat or to enjoy as an appetizer on a mezze platter!
Ingredients:
4 cups full fat Greek yogurt
2 tablespoons Santorini Oregano Balsamic
4-6 pitas
3 tablespoons Extra Virgin Olive Oil (plus more for drizzling over the yogurt)
1 tablespoon za’atar seasoning (plus additional for sprinkling over the yogurt)
Serve yogurt and pita chips with…
cherry tomatoes
mixed Greek olives
cucumber slices
fresh dill sprigs
fresh parsley sprigs
Instructions:
Drain yogurt using a clean dish towel or several layers of cheesecloth. Squeeze as much liquid out of the yogurt as possible, place yogurt in the refrigerator overnight to drain further (easiest way to do this is by setting a bowl with a strainer fitted on top or inside, place your yogurt filled towel/cheesecloth inside the strainer).
Once the yogurt has drained, remove from the cloth and place in a bowl along with the balsamic and stir to combine. Keep refrigerated until ready to serve.
Preheat an outdoor grill or grill pan over medium-high heat. Brush pitas with oil and season both sides with za’atar. Grill pitas for 2-3 minutes, flipping halfway through, until slightly crisp and lightly charred. Remove from the grill and cut into wedges.
Place yogurt into bowls, drizzle with oil and sprinkle with za’atar seasoning. Serve with pita chips, tomatoes, olives, cucumber slices and herbs.
]]>Get ready to be whisked away to the Greek Isles! This is a perfectly light and fresh summer dish with the sunny flavors of the Mediterranean.
Serves: 4
Ingredients:
3 tablespoons Santorini Oregano Balsamic
3 tablespoons Extra Virgin Olive Oil
2 garlic cloves, peeled and minced
1lb. large shrimp, shells removed
1 each red onion, peeled and sliced
1 pint cherry tomatoes
pita or naan
1 lemon, sliced 1/4 teaspoon salt
1 cup mixed Greek olives
1/2 cup block feta, cut into wedges
1/4 bunch fresh parsley, stems removed
Instructions:
Preheat an outdoor grill or grill pan to medium-high heat. Combine balsamic, olive oil and garlic in a large bowl and whisk to combine the marinade. Add shrimp, onion and tomatoes and toss to coat. Thread marinated shrimp, tomatoes and onions on skewers. Grill skewers until the shrimp are cooked through and the veggies are slightly charred. Remove from the grill, cover shrimp skewers with foil to keep warm. Place pitas (or naan) and lemon slices on the grill for 1-2 minutes, or until grill marks form. Remove from the grill and set aside. Place half of the grilled tomatoes in a food processor along with onions and salt. Blend until combined and slightly chunky. Divide sauce between bowls and top with shrimp, reserved grilled tomatoes, lemon slices, olives, feta and parsley.
]]>This is a wonderful and fresh dish full of summer flavor, perfect for a light lunch, or great as a starter to share! Experiment with you own favorite pairings of extra virgin olive oil and vinegar or try one of our recommendations below! Enjoy this with a a crisp glass of pinot grigio or rosé!
SERVES 4
Ingredients:
4- 1” thick slices of Artisan Bread (any crusty, chewy, yeast bread would be great like ciabatta, sourdough, or rustic batard)
Extra virgin olive oil- approximately ¼ cup but more for drizzle (medium intensity)
1 glove garlic
2 ripe nectarines (this would also be delicious with peaches, plums, or figs) cut into ¼ to ½” wedges
1 cup fresh farmers cheese (you can also substitute with ricotta cheese)
1 cup baby arugula
Salt & fresh cracked pepper to taste
Directions:
Heat grill pan to medium high heat. Toss fruit with a light drizzle of olive oil to lightly coat and set aside. Drizzle bread slices lightly with olive oil and grill until slightly charred on one side then turn bread and finish grilling so both sides are toasted. Remove from grill and rub each slice with garlic clove on one side to just melt in a light garlic flavor. Add the nectarines to the grill pan and cook on medium- medium low until light grill marks appear about 2 minutes per side.
Now it’s time to layer the dish so start with the slice of grilled bread with garlic side up. Spread with a generous layer of the farmers cheese and season with a pinch of salt and pepper. Next layer on the fruit in a single layer over the cheese and finally top with baby arugula and a drizzle of balsamic and extra virgin olive oil. Season with salt and fresh cracked pepper to taste. Bon Appetit!
Watch our step by step video here!
]]>
Yield 30-40 dumplings
Prep Time 50 minutes
Cook Time 10 minutes
Dumpling Filling Ingredients:
1/2 lb. ground meat (chicken thigh or pork)
6-8 Argentinian prawns (finely chopped
1 can sliced water chestnuts
1/2 c. purple cabbage, diced
1/2 c. mushrooms, diced
4 green onions, diced
1/2 c. cilantro, minced
3 T. soy sauce
2 T. toasted sesame oil
1 whole egg to add to the mixture
1 egg white (for sealing pleats)
salt and pepper to taste
macadamia nut oil or garlic macadamia nut oil for cooking
INSTRUCTIONS:
Dice the water chestnuts, green onions, mushrooms, and cilantro. Mix in meat, then add soy sauce, toasted sesame oil, and 1 whole egg. Mix everything together.
Start making the dumplings by pleating each dumpling wrapper 3x and filling each one with 1⁄2-3⁄4 tsp of filling. Seal the dumplings with egg wash or water, pinch together both sides using both hands, and press down on them to make the bottoms flat. Put completed dumplings on a plate. After making a plate of completed dumplings, put them in the fridge while you continue making more. (If you’re going to freeze the dumplings, put wax paper or parchment paper on the plate first. These would be cooked for a few mins. longer.)
To cook, I add a bit of Macadamia Nut Oil to my non-stick frying pan (Swiss Diamond brand), then I put the dumplings in the unheated pan. Next, I put the frying pan on the element and turn it to media-high heat. As soon as you hear the dumplings crackling, add 3⁄4 c. water to the frying pan, put a lid on, and turn the heat down to minimum. Let the dumplings steam for 5 mins. (I put on a timer.) Take the lid off the frying pan and turn the heat back to high (the wrappers should be translucent at this stage). Let any remaining water evaporate. Allow the bottoms of the dumplings to brown and crisp, about 3 to 5 more mins. (I suggest using a silicon spatula to check doneness of the bottoms of the dumplings.) When done, place a round plate on top of the cooked dumplings [still in the frying pan], flip the pan over, and voilà!
For dipping sauce, I like to use lemon ponzu with some chopped Thai chili. You could also use Chinese vinegar, Thai peanut sauce, plain soy, etc.
INGREDIENT NOTES:
You can either buy pre-made wrappers or make your own.
Healthy neutral cooking oils also include avocado, sunflower, safflower, grapeseed, etc.
I like to use ground chicken thigh or regular ground pork because it has more fat/flavour and won’t be dry.
Argentinian prawns are very big, so if you want to use smaller prawns or shrimp just add however much you want.
Most of the time, I use baby shiitake mushrooms or truffles. If they aren’t available, then use brown or white mushrooms.
You don’t have to use green onions. You could use leeks, garlic chives, regular chives, spicy arugula sprouts, a combination, or none.
I use organic, unpasteurized soy sauce, but you could use regular soy, gluten- free, or tamari. There are lots of options.
There are lots of ingredient combinations and alternatives, so feel free to be creative. If you want, you could also add bamboo shoots, ginger, cabbage, etc.
PONZU DIPPING SAUCE
This lemon ponzu recipe is about 50% soy sauce and 50% white balsamic or champagne vinegar.
I suggest putting a bit more vinegar than soy sauce.
Add some Meyer lemon ... squeeze less than half a lemon into the mix. Add a bit of honey to give it a sweet and sour taste. You can even use Sicilian lemon white balsamic vinegar here!
This almond cookie has a nice nutty taste and texture with the exotic flavors of cardamom and rose. A perfect treat with a cup of tea.
]]>This almond cookie has a nice nutty taste and texture with the exotic flavors of cardamom and rose. A perfect treat with a cup of tea.
Makes approximately 40 cookies
Ingredients
1 cup almond flour
¾ cup all-purpose flour
½ cup light brown sugar, packed
½ teaspoon salt
½ teaspoon ground cardamom
½ cup extra virgin olive oil, medium intensity
1 tablespoon rosewater*
1 teaspoon vanilla extract
powdered sugar, for sprinkling
Directions
Pre-heat oven to 375°F. Line a baking sheet with parchment paper or use a silicone baking mat.
In a medium size bowl, whisk together dry ingredients. In a small bowl, whisk together wet ingredients. Pour wet ingredients into dry and mix until incorporated. Form a disk with the dough and chill wrapped in plastic wrap for 20 minutes. Dust a surface lightly with flour and roll out dough into 1/8” thickness. Cut with small round cookie cutter and place onto the prepared baking sheet with an offset spatula, spacing cookies 1 inch apart. Bake for 10-12 minutes or until edges are golden brown. Allow cookies to cool on baking sheet for 5 minutes and then transfer to a cooling rack to cool completely. Dust with powdered sugar. Enjoy!
*Note: Rosewater can be found in most Indian or Middle Eastern markets. If you are unable to find it, you can substitute with 2 teaspoons of almond extract.
Recipe adapted from:
Cooking Techniques and Recipes with Olive Oil by Mary Platis and Laura Bashar
]]>Our Spanish style Gin & Tonic bring in bright juicy notes of grapefruit with a subtle sent of rosemary for an earthy balance.
2 oz gin
4 oz tonic
1tsp grapefruit balsamic
Garnish: Grapefruit slice
Garnish: 1 sprig rosemary
Fill a large wine glass with ice and pour in gin, tonic, and grapefruit balsamic. Stir and serve over ice and garnish with grapefruit wedge and rosemary sprig.
]]>This refreshing dairy free non-alcoholic "Piña Colada" gives all the creamy satisfaction of the classic without the added coconut cream or ice cream to make it a lighter, more refreshing alternative on the classic!
2 cups pineapple
1 Tbsp Coconut White Balsamic
1 Tbsp Pineapple White Balsamic
2 Tbsp Kahuku Farms Local Island Honey
2 cup ice
2 cups seltzer water
Puree pineapple, balsamic, honey, and ice divide between 2 glasses and top each glass with seltzer water. Garnish with pineapple, maraschino cherry or a rum float and a cocktail umbrella for added fun!
*This is a nonalcoholic beverage recipe, that can easily be adapted to mix in with 1.5oz. white rum or vodka.
]]>2 ounces blanco tequila
1/2 ounce orange liqueur
1/2 ounce lime juice, freshly squeezed (1/4 lime)
1-2 ounces orange juice, freshly squeezed
1/2 ounce mango white balsamic
Garnish: lime wheel
Garnish: kosher salt (optional)
*add a splash of agave nectar if you like your cocktail a little sweeter
Rim glass with Margarita salt and fill with ice. Pour first 5 ingredients into shaker with ice and shake 20-30 times, stain into glass, garnish with lime wheel.
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