Waldorf Salad

Posted on Dec 21, 2012 in Blog, Recipes, Salads

Waldorf Salad

Waldorf Salad
adapted from: allrecipes.com

This light Waldorf Salad contains zippo mayo. The flavors of the apples, walnuts and raisins are so clean and fresh, it never fails to please.

• 2 Red Delicious apples, cored and diced
• 2 Granny Smith apples, cored and diced
• 4 stalks celery, diced
• 1/2 cup raisins
• 1 cup toasted walnuts
• 2 tablespoons ♥Olive My Heart♥ Walnut oil
• 1 tablespoon ♥Olive My Heart♥ Red Apple Balsamic Vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Toss together the Red Delicious apples, Granny Smith apples, celery, raisins, and walnuts in a large bowl; set aside. In a small bowl, whisk together the walnut oil, cider vinegar, salt, and pepper. Toss the apples with the dressing to serve.


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Asian Spicy Tangerine Chicken

Posted on Dec 20, 2012 in Blog, Entrees, Recipes

Asian Spicy Tangerine Chicken

Asian Spicy Tangerine Chicken
from: Saratoga Olive Oil Co.

1.5 lb(s) Boneless, skinless chicken breasts, cubed or sliced thin
1 tsp(s) Cornstarch
2-3 cup(s) Chopped onion
4 Green onions, , cut into 1-inch lenghts
5 Dried chili pepper, minced
2 tsp(s) Szechwan peppercorns, roasted and ground*
2 tsp(s) Minced fresh ginger
2 Tbsp(s) Fresh tangerine juice or orange juice
2 Tbsp(s) dark soy sauce*
1 Tbsp(s) Hoisin sauce*
3-4 tsp(s) Granulated sugar
3-4 tsp(s) Szechwan chili paste with garlic*
2 Tbsp(s) Tangerine peel or orange peel cut into strips
2 cup(s) Italian Grape Seed Oil
1 tsp(s) Tangerine Balsamic Vinegar
1 tsp(s) Japanese Roasted Sesame Oil


Combine chicken and cornstarch. Set aside. Combine onions in small bowl. Combine chili peppers, peppercorns and ginger in another bowl. Combine juice, soy sauce, hoisin, sugar and chili paste and mix well. Set all 3 bowls aside. Heat oil in wok to 225°F. Add chicken and cook until it loses pink color. Remove chicken and drain. Pour out all but 1 tablespoon of oil. Heat remaining oil until very hot. Add chili pepper mixture and stir-fry 15 seconds. Add peel. Add combined onions and stir-fry 20 seconds. Mix in chicken. Add juice mixture and stir-fry 30 seconds. Add vinegar and stir-fry 15 seconds. Mix in sesame oil and serve.

*Available in Asian Specialty Markets.

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Blackcurrant Couscous

Posted on Dec 20, 2012 in Appetizers, Blog, Recipes, Salads, Side Dishes

Blackcurrant Couscous

Blackcurrant Couscous
adapted from: Chef Amber Balshaw of Sonoma Catering
Serves 4-6

Dressing Ingredients:
• 1 cup ♥Olive My Heart♥ Blackcurrant Balsamic Vinegar
• 3 cups ♥Olive My Heart♥ Olive Oil
• 2 Tbsp. Honey
• Salt & Pepper to taste

Salad ingredients:
• 3 cups Israeli or Pearl Couscous
• 3 cups boiling water
• 2 Tbsp. ♥Olive My Heart♥ Olive Oil

• 1 lbs Butternut squash
• 2 Tbsp. ♥Olive My Heart♥ Olive Oil
•  ½ cup Red Bell Pepper – diced
• ¼ cup Currants
• ¼ cup Craisins
• ¼ cup Flat Leaf Parsley – chopped
• ¼ cup Pumpkin Seeds – toasted

Combine first 4 ingredients – mix well. This is a great dressing for any salad.

Bring water to a boil and stir in couscous and olive oil. Remove from heat and allow to bloom – approx 30 minutes. Allow to cool.

Dice butternut squash, then toss in olive oil and salt and pepper. Place on baking sheet and bake till tender – approx 15-30 minutes. Allow to cool.

Combine all of salad ingredients. Dress to taste with Blackcurrant Vinaigrette.

Serve with a selection of cheese or grilled meats.

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White Cranberry-Pear Balsamic Vinegar Gelee with Fruit

Posted on Dec 19, 2012 in Blog, Desserts, Recipes, Salads

White Cranberry-Pear Balsamic Vinegar Gelee with Fruit

In the ’50s your cocktail party wouldn’t have been complete without one of these quivering concoctions!  No sugar added.  No artificial flavor. No additives, preservatives, chemicals or synthetic anything.  Clean, naturally sweet-tart, aged, pro-biotic, balsamic vinegar gets to strut its stuff in this application.  The fruit is merely the supporting cast!

Aged White Cranberry-Pear Balsamic Condimento Gelee with Fruit

•2 Cups ♥ Olive My Heart ♥ White Cranberry-Pear Balsamic Vinegar + 1/4 cup reserved
•2 Tbsp. unflavored gelatin
•1 Cup cut up fresh fruit or small berries such blueberries, lychee, strawberries, raspberries, oranges, etc.
•1 tsp. ♥ Olive My Heart ♥ Blood Orange olive oil, for greasing the molds

Using the blood orange olive oil, grease one large 2 quart, heat resistant casserole/bowl/mold or up to six smaller 6 oz. ramekins, bowls or molds.  Arrange the cut up fruit in the mold/s.  In a small bowl, sprinkle the gelatin over 1/4 cup of balsamic vinegar and allow to sit undisturbed.  In a two quart sauce pan over medium heat, bring the remaining balsamic to a simmer.  Remove from heat and add the bloomed gelatin.  Stir constantly until no granules or sign of gelatin can be seen, and the mixture is completely clear.  Pour the warm  mixture in to the prepared molds and refrigerate for at least 4 hours or until set.

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Fig Balsamic Vinaigrette

Posted on Dec 16, 2012 in Blog, Recipes, Salads

Fig Balsamic Vinaigrette

Fig Balsamic Vinaigrette
Adapted from: capitalcookingshow.blogspot.com

Use this on salads featuring fruit and nuts, or marinate some salmon in it!


•1/4 Cup ♥ Olive My Heart ♥ Black Mission Fig Balsamic Vinegar

•1 Tbsp. Dijon mustard

•1/2 tsp. sea salt

•1 1/4 Cup ♥ Olive My Heart ♥ Garlic Fused Olive Oil

•freshly ground pepper (to taste)

In a medium bowl, whisk together all ingredients except olive oil. Then slowly drizzle olive oil while whisking until fully incorporated. Serve on a salad or refrigerate up to a week.
This is a perfect dressing to add to mixed greens with fruit and nuts. It is great to add to a week night meal or for a casual dinner party with friends.


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Turkey Mole Recipe

Posted on Dec 15, 2012 in Blog, Entrees, Recipes

Turkey Mole Recipe
  • 2 pound boneless skinless turkey breast cut into “turkey tenders”
  • 1 medium yellow onion, peeled and quartered
  • 6 cloves garlic, peeled and smashed
  • 1 sprig fresh oregano
  • ¼ cup packed chopped cilantro
  • Mexican rice, accompaniment
  • Chopped cilantro leaves, for garnish
  • corn tortillas on the side
Mole Sauce:
  • 8 dried rancho chilies, stemmed and seeded
  • 4 pasilla chilies
  • 1 quart chicken stock
  • 5 Tbsp. ♥ Olive My Heart ♥ Chipotle Extra Virgin Olive Oil
  • 4 Tbsp. pumpkin seeds
  • 1 medium yellow onion, diced
  • 3 cloves garlic, crushed
  • 1/2 cinnamon stick, broken into pieces
  • 3 black peppercorns
  • 1/2 tsp. coriander seeds
  • 1/2 corn tortilla, torn into small pieces
  • 1/3 cup ♥ Olive My Heart ♥ Dark Chocolate Balsamic Vinegar
  • 3/4 tsp. salt
In a large pot, place the turkey, quartered onion, garlic, oregano, and cilantro. Cover with water by 2 inches and bring to a boil. Lower the heat and simmer until the turkey is just cooked through, 20 to 30 minutes.  Reserve the poaching liquid.In a large heavy dry skillet, toast the chilies to a deep brown color over medium-high heat, turning, 1 to 2 minutes. Place in a bowl, cover with hot stock, and soak for 20 to 30 minutes.Drain and transfer to a blender. Puree the mixture, adding poaching liquid as necessary, to consistently blend.

In a large skillet or sauté pan, heat 1 tablespoon of Chipotle Olive Oil over medium-high heat. Add the toasted pumpkin seeds.   Stir until golden brown, 2 to 3 minutes. Drain on paper towels and add to the blender with the chilies.Heat 1 tablespoon of the oil in the pan over medium heat. Add the onions and garlic and cook, stirring, until soft and starting to color, 6 to 7 minutes. Add the cinnamon and coriander seeds and cook, stirring, until golden brown, about 2 minutes. Add to the blender.Increase the heat to medium-high, add the tortilla pieces, and cook until golden brown, 1 to 2 minutes. Add to the blender with enough of the chili soaking liquid (or chicken stock) to puree to a paste.

To the skillet, heat the remaining 3 tablespoons oil over medium heat. Add the paste and simmer, stirring constantly, for 5 minutes. Add 2 cups of chicken stock, the Dark Chocolate Balsamic Vinegar, salt, and bring to a boil. Reduce the heat, and cook, stirring, to incorporate. Add the cooked Turkey and simmer, stirring occasionally, for 20 minutes, adding more stock, as needed, if the sauce becomes too thick, while basting the turkey occasionally as it cooks. Remove from the heat and adjust the seasoning, to taste.

To serve, spoon the rice into the center of a large platter. Arrange the turkey and sauce over the top, garnish with chopped cilantro, and serve with hot corn tortillas.
Serves 6
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Lemon Fused Olive Oil Parsley Puffs

Posted on Dec 13, 2012 in Appetizers, Blog, Recipes

Lemon Fused Olive Oil Parsley Puffs

From: marisolio.com
Makes 60 1-inch puffs

• 4 Tbsp. unsalted butter
• 1 Cup Water
• 2 Tbsp. ♥ Olive My Heart ♥ Lemon Fused Olive Oil
•  ¼ teaspoon coarse salt
• ¼ teaspoon cayenne pepper
• ¾ cup flour
• 5 large eggs
• 3 scallions, finely chopped
• 3 Tbsp. curly leaf parsley, finely chopped
• 1 Tbsp. ♥ Olive My Heart ♥ Honey Ginger White Balsamic Vinegar
• 1 Tbsp. cream style horseradish
• canned salmon (7 ½ oz.)
• Salt to taste
• 1/3 cup heavy cream
• 1 Tbsp. ♥ Olive My Heart ♥ Honey Ginger White Balsamic Vinegar
• 1 Tbsp. cream style horseradish
• canned salmon (7 ½ oz.)
• Salt to taste

1. Bring 1 cup water, butter, Lemon Fused Olive Oil, salt, and cayenne to a boil in a heavy 4 quart saucepan; boil until butter has melted. Remove from heat; stir in flour. Return to burner; cook, stirring, until mixture comes together and pulls away from the pan, about 2 minutes more. Heat until butter has melted. Remove from heat.

2. Using a wooden spoon, beat in 5 eggs, 1 at a time, until they are incorporated and smooth. Stir in scallions, and parsley. Transfer mixture to a piping bag, and cut ½ inch opening. Pipe 1 inch rounds onto baking sheets line with parchment paper. If not using immediately, freeze up to 1 month in airtight containers.

3. Preheat over to 400 degrees. Bake until lightly golden brown, about 20 minutes. While baking, pour cream into small bowl and add Honey Ginger White Balsamic Vinegar. Cream will thicken. Open salmon and put on a dinner plate. Add horseradish; pour cream over salmon and mix thoroughly. Add salt to taste. Split puffs in half and spread filling inside. Serve immediately.

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Cranberry-Pear Glazed Butternut Squash With Rosemary

Posted on Dec 12, 2012 in Blog, Recipes, Side Dishes

Cranberry-Pear Glazed Butternut Squash With Rosemary
Cranberry-Pear Glazed Butternut Squash With Rosemary

• 1 – 2 lb. butternut squash peeled, seeded and diced in to 1″ pieces (about 3 cups)
• 1/3 cup ♥Olive My Heart♥  Cranberry-Pear White Balsamic Vinegar
• 1 Tbsp. ♥Olive My Heart♥  “sweet” fruity EVOO, such as Hojiblanca or Arbequina
• 3″ sprig fresh rosemary, leaves stripped from stem and roughly chopped
• Sea salt & fresh cracked pepper to taste

Preheat the oven to 375.
In a large bowl whisk the oil and balsamic together until thoroughly combined.  Add the rosemary, squash and toss to coat evenly.
In a large roasting pan lined with parchment paper, arrange the squash in a single layer, drizzling with any remaining marinade.  Sprinkle liberally with sea salt and fresh ground pepper.
Roast the squash for 30-35 minutes, stirring a few times until golden brown and caramelized.  Adjust seasoning and serve.
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Holiday Salad

Posted on Dec 11, 2012 in Blog, Recipes, Salads

Holiday Salad

Holiday Salad
From JD Gourmet

This great holiday salad recipe features a dressing made with fig balsamic vinegar. Flavor vinegars – balsamic being the most popular, are very common these days, and are a great way to make simple and delicious salad dressings. This recipe comes courtesy of Dee from JD Gourmet.

Makes 4 Holiday Mixed Greens Salad with Dried Cranberries and Fig Balsamic Dressing.

• 3 Tbsp. ♥ Olive My Heart ♥ Mission Fig balsamic vinegar
• 1/4 tsp. ground black pepper
• 1/2 tsp. Dijon mustard
• salt to taste
• 1/4 cup ♥ Olive My Heart ♥ extra virgin olive oil or Walnut oil
• 1 (10 oz) package of mixed salad greens
• 2 cups dried sweetened cranberries or figs
• 4 oz crumbled Feta cheese
• 1/2 cup walnuts, toasted, coarsely chopped

Mix vinegar, pepper, mustard, salt, and olive oil in a small bowl with whisk. In a large salad bowl, toss the remaining ingredients together. Drizzle the dressing over the salad and serve.

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Pomegranate Salad with Pomegranate-Blood Orange Vinaigrette

Posted on Dec 10, 2012 in Appetizers, Blog, Recipes, Salads

Pomegranate Salad with Pomegranate-Blood Orange Vinaigrette

Pomegranate Salad with Pomegranate-Blood Orange Vinaigrette


• 6-7 cups spinach, washed and dried
• 1/3 cup pomegranate seeds
• 1/2 cup sugared or toasted pecans
• feta cheese, crumbled

Vinaigrette Ingredients:
• 6 Tbsp. ♥Olive My Heart♥ Blood Orange olive oil
• 2 Tbsp. ♥Olive My Heart♥ Pomegranate balsamic vinegar
• 1/2 tsp. ground cinnamon
• 2 pinches of salt
• freshly ground black pepper

In a small bowl, whisk together ingredients for vinaigrette until well-blended.

Just before serving, toss spinach with vinaigrette. Add in pomegranate seeds, pecans and feta and toss again. Serve immediately.

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