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...

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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...

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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...

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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...

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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...

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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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