Seared Albacore Tuna Loin With Chilean EVOO Cherry Tomato-Caper Compote

1/12 pounds of tuna loin*
2 tablespoons Premium EVOO
Sea salt and fresh ground pepper to taste
1 1/2 cups fresh, mixed sweet cherry tomatoes, halved
2 tablespoons +1 tablespoon Premium EVOO
1 fresh garlic cloves, minced
1 small shallot, minced
2 teaspoons capers in brine
1/4 cup white wine
2 tablespoons fresh basil chiffonade, torn, or chopped
Sea salt and fresh ground pepper to taste

Prepare a medium grill and rub the tuna loin with olive oil.  Season the loin liberally with salt and pepper.  Grill the loin for approximately 3 minutes per side, over indirect heat, for medium rare.  (Tuna should be seared but left rare in the center, so don’t over cook!)  With a very sharp knife, cut the loin in to separate serving sizes.

In a sauté pan, heat the EVOO over medium heat.  Sauté the shallots for two minutes until translucent. Add the garlic and sauté for another minute.  Add the wine and capers. Simmer for two minutes and then add the cherry tomatoes and sauté gently for another minute.  Season with salt and pepper.  Allow the tomatoes to warm and soften slightly, stirring gently, being careful not to break them by over cooking. Sprinkle with the basil at the last minute, and serve warm, spooned over the seared tuna.
Drizzle with remaining tablespoon and serve.
Serves 4

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Grilled Asparagus with Burrata & Prosciutto

Grilled Asparagus with Burrata and Prosciutto

I came across this dish while on a recent trip to San Francisco. Burrata is a mild and creamy Italian cheese that I’d say is between fresh Buffalo Mozzarella and a milky Ricotta. It lends an unexpected twist to the otherwise simple grilled vegetable. Prosciutto anchors the flavors with its pungent saltiness.
This lovely seasonal dish is a fresh mixture of texture and color.
It makes a delicious appetizer, light lunch, or as a dinner side dish on a warm summer night. Serves 4

*Try this recipe with any of these Island Olive Oils: Lemon, Persian lime, Tuscan herb, Basil, Garlic, Gremolata, Baklouti Green Chili, or any of our Premium EVOO’s
1 1⁄2 -2 pounds fresh asparagus
4 oz. burrata
4 slices prosciutto
2-3 T (+more to drizzle) Island Olive Oil EVOO* 1 lemon
Sea salt & freshly ground pepper to taste
1⁄4 cup chopped toasted pistachios
slivered radish slices
1⁄4 cup finely chopped Italian flat leaf parsley 1T lemon zest
1 clove minced garlic
Preheat grill.
Difficulty level: Easy-Medium
Zest 1 Tablespoon of lemon, set aside in a small bowl. Cut lemon in quarters. Rinse and cut off rough stalk ends of asparagus. In a heat resistant dish, add asparagus, juice of 1⁄4 lemon, EVOO, salt and pepper to taste, toss and set aside to marinate. Combine parsley and garlic to lemon zest. Add a drizzle of olive oil, a pinch of salt and a squeeze of lemon to “juice up” the mixture; stir to combine.
Grill asparagus until al dente. Set back in marinade dish.
Place the prosciutto in a layer on the bottom of a serving dish. Add the burrata on one side over the prosciutto, and lay asparagus over the prosciutto, and burrata. Drizzle with gremolata. Garnish with toasted pistachios and radish slivers.

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Tutu’s Hawaiian Macadamia Nut Pesto

From Tutu's (Hawaiian for Grandmother) kitchen up in the lush Manoa Valley, she shares this family pesto with all of you, her new Ohana.  Enjoy!

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Greek Potato Salad

“This salad is a very casual side dish that is excellent on its own with the tangy dressing and beautiful almost “waxy” smooth texture of Yukon Gold potatoes.  It can also be a starting point to your own creativity and can be used as a base for more add-ins of bacon, hardboiled egg, capers, chopped bell peppers, frozen peas, roasted peppers, olives, fresh herbs, etc…”

2 lbs Yukon Gold Potatoes

1 Sweet Onion, rough chop (1/4-1/2 inch wide pieces)
¼ cup Flatleaf Italian Parsley (roughly chopped)
¼ cup Island Olive Oil Barrel Aged Red Wine Vinegar
1/2- 3/4 cup Island Olive Oil EVOO
Seasoned Salt* & Fresh Cracked Pepper to taste

Set a large pot of water on stove on high to boil.  Once the water is ready, turn down to medium-high, add whole potatoes and cook till they are fork tender, about 20-25 min. Once the potatoes are cooked, peel easily under cool running water.  Cut potatoes into big chunks, set aside in large bowl.  Add in the onion and parsley to potatoes.
Drizzle Island Olive Oil EVOO, Island Olive Oil Barrel Aged Red Wine Vinegar over warm potato mixture and toss to coat.  (depending on the heat and moisture content the mixture may require more or less oil and vinegar, make sure to taste as you go- you can always add more, but you can’t take it away once it’s in there!) Season with seasoned salt and fresh cracked pepper to taste.  Can be served warm, at room temperature, or chilled.

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Mediterranean Chicken Salad

“This salad is a hearty and spicy riff on the classic Greek villiage salad called Horiatiki.  With the addition of Harissa marinated chicken breast, and other yummy ingredients like garbanzo beans, bell pepper, and capers, it is sure to be one of your new week night favorites. “

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Salmon with Dill & Asparagus

Baked Dill Salmon and Asparagus in Foil
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 4 servings
4 (6 oz) skinless salmon fillets
1 lb asparagus, trim tough ends
1 sweet yellow onion, sliced
3 Tbsp Dill Flavored Olive Oil
2 cloves garlic, minced
Salt and freshly ground black pepper
1 lemon thinly sliced
Fresh dill, or chopped fresh thyme, or parsley

Preheat oven to 400 degrees. Cut four sheets of aluminum foil about 14-inch long. Layer the sliced onion in 4 equal portions along the center of each length of foil. Divide asparagus into 4 equal portions (about 8 spears per foil packet) and layer over the onions. In a small bowl stir together wild dill EVOO with garlic. Drizzle half of the oil mixture evenly over portion of onions and asparagus then sprinkle with salt and pepper. Prepare salmon by seasoning the bottom of each fillet with salt and pepper. Layer fillets over vegetables. Drizzle top of each salmon fillet with the remaining olive oil mixture and season the top with salt and pepper to taste. Top each with about 1 sprig of dill, thyme, parsley or any combination of these fresh herbs and 2 lemon slices (if you choose fresh thyme use about 3/4 tsp per packet if using parsley use 1 1/2 tsp as it is much milder). Wrap sides of foil inward over salmon then fold in top and bottom of foil to enclose.

Place foil pouches in a single layer on a baking sheet. Bake in preheated oven until salmon is cooked through, about 25 – 30 minutes. Unwrap and serve warm. Enjoy!

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Persian Lime Israeli Couscous with Fig Balsamic Drizzle

“This simple vegetarian dish is the perfect light meal for a summer evening.  Fresh garden veggies, a hint of lime essence, spalsh of sweet-tangy fig balsamic, and that creamy satisfying texture of pearl couscous with ricotta and parmesean… I want to have a bowl right now!  This recipe also makes a wonderful side dish.  Try it with our steamed “Salmon with Dill & Asparagus”, grilled trout, roast chicken, or pork tenderloin.”   
Persian Lime Israeli Couscous with Fig Balsamic Drizzle
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Total Time: 30 Minutes

1 box  Pearled Couscous
3Tbsp Island Olive Oil Persian Lime EVOO
1/4 Onion, Chopped
1 clove garlic, crushed
1/4 cup heirlooom cherry tomatoes, quartered
1/4 cup french green beans, cut into 1″ pieces
1/2 cup grated zuchini
1/4 cup white wine
1/4 cup vegetable stock
1/4 cup grated parmesean
Ricotta cheese, for topping
Island Olive Oil Black Mission Fig Balsamic, to taste
Sea salt & Fresh cracked pepper, to taste

Follow the instructions on a box of Pearled Couscous (I use the Whole Foods 365 brand.), and remember to use a tablespoon of Persian Lime EVOO in the preparation. Meanwhile, in a small pan sauté the following in more Persian Lime EVOO: 1/4 of an onion, a clove of garlic, 1/4 cup of heirloom cherry tomatoes (quartered), a handful of haricots verte (trimmed and in 1 inch pieces), and half a cup of grated zucchini. Add in a 1/4 cup of white wine and 1/4 of veggie stock; cook on medium heat until the liquid is pretty much absorbed. Once the couscous is finished cooking, stir in the veggies and a 1/4 cup of grated Parmesan. Plate each serving witha dollop of ricotta, cracked pepper & pink Himalayan salt to taste, and a splash of Island Olive Oil Black Mission Fig Balsamic!

“This recipe can also be a starting point to adding your own creative flair.  Make it seasonal! For example in the fall, use our Wild Mushroom & Sage EVOO instead of our Persian Lime, and try adding in mushrooms, frozen peas, and winter squash, or get crazy and fry up some pancetta and throw that in too!  Or try it with our spicy Baklouti Chili EVOO, or Harissa EVOO for a kick with sundried tomatoes, capers, roasted peppers, olives, fresh herbs, etc…”

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Cranberry Pear & Blood Orange Arugula Salad

This cranberry pear and blood orange combination makes a wonderful and light salad for lunch, or as an accompaniment to a holiday meal. The cranberry pear with blood orange is reminiscent of holliday cranberry sauce, but a freshened up version of this classic side dish.

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Papaya Seed Dressing

Try this easy to make sweet and peppery salad dressing on a crisp lettuce, bitter green salads, sandwiches, or as a sauce with your favorite seafood!  This is a Hawaiian favorite!  

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Apple Balsamic & Mushroom Sage Roasted Veggies

This is an easy recipe that’s simple, tasty, and always a crowd pleaser. You can substitute with other veggies like, asparagus, or substitute the potatoes for butternut squash, or whatever you have on hand.  

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