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

 

Ingredients:
• 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

Directions:
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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Spicy Sweet Italian Peppers Pickled in Oregano White Balsamic

Posted on Oct 15, 2012 in Appetizers, Blog, Recipes

Spicy Sweet Italian Peppers Pickled in Oregano White Balsamic

‘Tis the end of the summer growing season. However, peppers, cucumbers, okra and other vegetables which make fantastic pickles are at their peak.

Spicy-Sweet Italian Pickled Peppers in Oregano White Balsamic

Ingredients
2 cups ♥ Olive My Heart♥ Oregano White Balsamic
1 cup water
4 whole cloves garlic
2 tablespoons kosher or pickling salt
2 cups sweet Italian peppers, sliced
1 ripe, red jalapeno, seeded and sliced

Directions
In a medium sauce pan, combine the water, vinegar, and salt. Bring to a boil over medium heat. Place the garlic and sliced peppers in a large mouth canning jar or two smaller jars. Pour in the hot boiled pickling liquid in to each jar, completely covering the peppers but leaving a head space of 1/2″ from the top of the jar. Allow to cool to room temperature and then refrigerate for 10 days before eating. Keep refrigerated and use within 1 month. These peppers can be enjoyed as is or drained of pickling liquid and drizzled with a fresh, herbaceous extra virgin olive oil such as Frantoio or Coratina.

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Pancetta Peaches with Basil and Peach White Balsamic Vinegar

Posted on Jul 21, 2012 in Appetizers, Blog, Recipes

Pancetta Peaches with Basil and Peach White Balsamic Vinegar

It’s July.  July = peaches.  This simple recipe makes a divine little appetizer for a summer dinner on the deck — alone or with friends!  Plus, it’s dairy-free, gluten-free, low-carb and high-fiber!

Pancetta Peaches with Basil and Peach White Balsamic Vinegar
adapted from Food & Wine (July 2008)

TOTAL TIME: 30 MIN
4 SERVINGS

Ingredients

* 16 thin slices of pancetta
* 2 medium freestone peaches—halved, pitted and cut into 8 wedges each
* Salt and freshly ground pepper
* 16 basil leaves
* 1 tablespoon Olive My Heart Extra Virgin Olive Oil
* Olive My Heart Peach White Balsamic Vinegar, for drizzling

Directions

1. Lay the pancetta slices out on a work surface. Set a peach wedge at the edge of each slice, season with salt and pepper and top with a basil leaf. Roll up the pancetta to enclose the peaches.

2. In a medium skillet, heat the olive oil. Add half of the wrapped peaches and cook over moderate heat, turning occasionally, until the pancetta is browned and crisp, about 4 minutes. Transfer to a platter and repeat with the remaining peaches.

3. Lightly drizzle the peaches with aged balsamic vinegar and serve.

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Frisée Salad with Prosciutto, Roasted Figs and Walnuts

Posted on Jul 13, 2012 in Appetizers, Blog, Recipes, Salads

Frisée Salad with Prosciutto, Roasted Figs and Walnuts

Frisée Salad with Prosciutto, Roasted Figs and Walnuts

Ingredients
Serves 6

18 whole fresh figs (stems trimmed) OR 18 dried figs (stems trimmed, halved)
1 tbsp. extra virgin olive oil

1/2 cup fig olive oil
1/8  cup red wine vinegar
1/4 crumbled blue cheese (about 1.5 ounces)
3 cups lettuce leaves (torn frisée)
2 cups mixed baby greens
2 cups watercress (sprigs thick stems trimmed)
4 ozs thinly sliced prosciutto (cut into strips)
3/4 cup toasted walnuts (coarsely chopped)

Preheat oven to 350°F. Toss fresh figs with 2 tablespoons oil in bowl. Arrange figs on rimmed baking sheet. Roast until figs are tender and shiny, about 12 minutes. (Do not roast dried figs.) Cool. Cut figs lengthwise in half.

Whisk remaining 1/2 cup oil and vinegar in small bowl to blend. Add cheese and whisk to blend. Season to taste with salt and pepper. (Figs and dressing can be prepared 1 day ahead. Cover separately and refrigerate. Bring to room temperature and rewhisk dressing before using.)

Combine frisée, baby greens, watercress, prosciutto and walnuts in large bowl. Add dressing; toss to coat. Gently mix in figs. Transfer to serving bowl.

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Cream of Roasted Pepper & Tomato Soup with Tuscan Herb Olive Oil

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

Cream of Roasted Pepper & Tomato Soup with Tuscan Herb Olive Oil

Cream of Roasted Pepper & Tomato Soup
With Tuscan Herb Olive Oil

Ingredients
2 – 28 oz. cans tomato puree
1/2 cup white wine
2 cups chicken or vegetable stock
2 large red bell peppers, roasted, seeded, peeled and chopped, or one jar of roasted red peppers, drained & chopped
3 tablespoons Tuscan Herb Olive Oil
1 medium yellow onion, finely diced
4 large cloves garlic, minced
1 bunch fresh basil leaves washed, dried, & torn, reserving 6 small sprigs for garnish
1 teaspoon dried oregano
1/2 cup grated Romano Cheese
1 cup heavy cream
sea salt and fresh ground pepper to taste

Directions
In a medium (5+ quart) heavy stock pot, heat one tablespoon of Tuscan Herb Olive Oil over medium-high heat. Add the onion and saute until translucent, for about 3 minutes. Add the garlic and saute for another minute. Add the white wine and reduce by half.

Add the chicken stock, roasted peppers, tomato puree, basil leaves and oregano to the pot. Lower the heat to medium and simmer for 20 minutes. Remove the pot from heat. Using an immersion blender, puree the hot soup until smooth and creamy in consistency. Add the heavy cream and Romano Cheese and stir to combine. Adjust seasoning with salt and pepper to taste.

Serve individual bowls of soup drizzled with approximately one teaspoon of Tuscan Herb Olive Oil and a sprig of basil. Serve immediately.

Serves 4-6

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Caprese Salad

Posted on Jul 13, 2012 in Appetizers, Blog, Recipes, Salads

Caprese Salad

Caprese Salad

Step one: Beautiful tomatoes.
Step two: Beautiful buffalo mozzarella.
Step three: Beautiful basil.
Step four: Beautiful Extra Virgin Olive Oil… and a sprinkle of sea salt.

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