Peach White Balsamic Bellini

Posted on Nov 16, 2013 in Appetizers, Blog, Recipes

Peach White Balsamic Bellini

Peach White Balsamic Bellini Serves 4-6 Ingredients • 

1 Cup chilled ♥Olive My Heart♥ Peach White Balsamic • 1 pound peeled, sliced ripe peaches or 1 16-ounce bag frozen peaches, defrosted • 1 bottle chilled Prosecco or other sparkling white wine • A spring of mint or fresh raspberries for garnish Directions Pour ingredients into punch bowl. ...

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Wild Mushroom & Zucchini Empanadas with Olive Oil Pastry Dough

Posted on Jul 23, 2013 in Blog, Entrees, Recipes

Wild Mushroom & Zucchini Empanadas with Olive Oil Pastry Dough

Wild Mushroom Empanada Filling Ingredients 1 cup zucchini, finely diced 1/2 lb. assorted wild mushrooms, cleaned and coarsely chopped 1 shallot, minced 2 large cloves garlic, minced 3 Tbsp. ♥Olive My Heart♥ Organic Wild Mushroom & Sage Olive Oil 1 large egg, beaten 1/4 cup bread crumbs 1/4 cup grated Pecorino Romano freshly ground pepper to taste sea salt to taste Directions Heat the olive oil in a large skillet over medium heat.  Saute the shallot for two minutes until translucent.  Add the garlic and saute...

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Chipotle & Serrano Rib Eye Steak

Posted on Jul 1, 2013 in Blog, Entrees, Recipes

Chipotle & Serrano Rib Eye Steak

Chipotle & Serrano Rib Eye Steak Serves 4 Ingredients • 1/2 Cup ♥Olive My Heart♥ Honey-Serrano Vinegar • 1/2 Cup ♥Olive My Heart♥ Chipotle Olive Oil • 1 Tbsp. sea salt • 2 cloves garlic, minced • fresh ground pepper to taste • 4 – 8 to 10 oz. rib-eye steaks Directions Combine the salt, vinegar, garlic, and pepper.  Slowly whisk in the the chipotle olive oil.  Place the steaks in a Zip-lock bag or in a single layer in a non-reactive pan or container.  Pour the marinade over and massage it in to the...

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Classic Caesar Salad

Posted on Apr 20, 2013 in Blog, Recipes, Salads

Classic Caesar Salad 
Ingredients
 2 large pasteurized egg yolks 1/2 garlic clove, peeled 1/3 cup grated Parmesan cheese 3 Tbsp. lemon juice 1 anchovy fillet 1/2 teaspoon salt 1/2 teaspoon Dijon style mustard ground black pepper, to taste 1/2 cup ♥Olive My Heart♥ Extra Virgin Olive Oil 1 cup croutons 6 hearts of Romaine lettuce,  roughly chopped or left whole Directions Place first 9 ingredients into the container of a blender or food processor in the order listed and secure lid. Turn machine on and processed for...

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Raspberry Balsamic & Toasted Almond Vinaigrette

Posted on Apr 20, 2013 in Blog, Recipes, Salads

Raspberry Balsamic & Toasted Almond Vinaigrette Ingredients 3 Tbsp. ♥Olive My Heart♥ Raspberry Balsamic Vinegar 1 tsp. lemon juice 2 Tbsp. ♥Olive My Heart♥ Toasted Almond Oil 1 tsp. Dijon style mustard 1/2 tsp. salt fresh ground black pepper to taste 1/3 cup slivered toasted almonds 1/3 cup crumbled feta or Cherve cheese 2 quarts of your favorite lettuce greens Directions Place first six ingredients in to a bowl and whisk. (Or, use blender or food processor). Arrange lettuce in a bowl, drizzle with...

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Fresh Arugula Pasta with Creamy Garlic-Mushroom Sauce

Posted on Apr 19, 2013 in Blog, Entrees, Recipes

Fresh Arugula Pasta with Creamy Garlic-Mushroom Sauce

Fresh Arugula Pasta Dough Ingredients • 1/2 cup fresh baby arugula • 1 tablespoon lemon juice • 1-1/2 cup fine semolina flour • 3/4 cup all-purpose flour • 2 large eggs • 3/4 teaspoon salt • 1 tablespoon ♥Olive My Heart♥ Garlic olive oil Directions Combine the arugula and tablespoon of lemon juice in a blender or food processor and process until it forms a fine green paste. Place all the dry ingredients into the bowl of a food processor and pulse to combine.  Mix 1/4 cup of the arugula paste with the eggs and...

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Olive Tapenade

Posted on Apr 19, 2013 in Appetizers, Blog, Recipes

Olive Tapenade

Olive Tapenade Ingredients • 2 cloves fresh garlic, pressed • 1 cup Kalamata olives, finely chopped • 2 Tbsp. ♥Olive My Heart♥ Extra Virgin Olive Oil • 1 Tbsp. Red Wine Vinegar Combine ingredients and serve with crackers or toast points.

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Red Quinoa Salad

Posted on Mar 28, 2013 in Blog, Recipes, Salads, Side Dishes

Red Quinoa Salad

Red Quinoa Salad Serves 8 This dish is even better the 2nd day … or the 3rd! Ingredients • 1 cup quinoa • 1 cup red, yellow or orange peppers • 1 cup celery • 1/2 cup carrots • 1/3 cup red onion • 1/2 cup any MILD ♥Olive My Heart♥ EVOO • 1/2 cup ♥Olive My Heart♥ Thai Lemongrass-Mint White Balsamic Vinegar • 1 tsp. black pepper • 1 Tbsp. agave or honey Directions Cook quinoa according to package directions.  Cool. Chop all vegetables and mix with quinoa. Blend together the olive oil, balsamic vinegar, pepper...

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Tuscan White Bean Soup

Posted on Mar 22, 2013 in Appetizers, Blog, Entrees, Recipes

Tuscan White Bean Soup

Tuscan White Bean Soup Ingredients • 2 cans Great Northern White Beans (rinse thoroughly and drain well) • 2 inch sprig of fresh rosemary • 1 medium onion, chopped • 2 whole garlic gloves, smashed • 1 large carrot, peeled and chopped • 1 large celery rib, chopped • 2 ripe fresh Roma tomatoes, peeled, chopped and seeded – or one small can of diced tomatoes in juice • 2 tsp sea salt • fresh ground pepper to taste • 1/4 cup + 2Tbsp. ♥Olive My Heart♥ Tuscan Herb Infused Olive Oil • 2 cups chicken or vegetable...

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Black Bean and Cucumber Salad

Posted on Mar 20, 2013 in Appetizers, Blog, Recipes, Salads, Side Dishes

Black Bean and Cucumber Salad

Black Bean and Cucumber Salad Play with this salad to create/adapt your own version.  Add corn and/or tomatoes. Substitute Great Northern Beans or Chick Peas. Substitute parsely for the cilantro if you prefer.  Whatever ingredients you mix will be enhanced by the fresh light taste of the vinaigrette.  Enjoy! Ingredients • 1 can Black Beans • 2 Tbsp. ♥Olive My Heart♥ Garlic Infused Olive Oil • 3 Tbsp. ♥Olive My Heart♥ Sicilian Lemon White Balsamic Vinegar • 1/8 tsp crushed red pepper flakes • 1 tsp dried or fresh...

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