Ramp-Kale Pesto Pasta

Posted on Apr 30, 2015 in Blog, Recipes, Salads, Side Dishes

Ramp-Kale Pesto Pasta

Ramp-Kale Pesto Pasta
adapted from Giada De Laurentiis for the Today Show

Ingredients
20-25 ramps
1/2 cup raw walnut halves
1 clove garlic, peeled
2 cups baby kale
2 Tbsp. + 2/3 cup ♥Olive My Heart♥ Blood Orange Olive Oil, or Wild Mushroom & Sage Olive Oil
1/2 teaspoon kosher salt
1/8 teaspoon red pepper flakes
1 teaspoon orange zest, from one large orange
1/4 cup orange juice
1 cup freshly grated Parmigiano Reggiano
1 yellow bell pepper, diced
1 red bell pepper, diced
1 pound rotini pasta
♥Olive My Heart♥ Traditional Balsamic Vinegar, or Cranberry Pear Balsamic Vinegar, for drizzling

Directions
To prepare the ramps, hold the bulb ends while blanching the stalks, then immediately place in ice water.  Lay flat and dry with a paper towel.  Saute bulbs in 2 Tbsp. olive oil of choice until tender.

Place the walnuts and garlic in food processor. Pulse until coarsely chopped. Add kale.  Add ramps.  With the motor running, drizzle in the 2/3 Cup of olive oil to form a smooth sauce. Season with the salt, chili flakes, orange zest and juice. Pulse in the Parmesan. Pour the pesto into a large bowl and set aside.

Bring a large pot of salted water to a boil. Cook the pasta until al dente.  Add the hot pasta to the bowl with pesto. Toss well.  Add diced peppers.  Drizzle with balsamic vinegar if desired.

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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 20 seconds.
Drizzle the dressing on the lettuce, add croutons and more grated Parmesan.

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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 vinaigrette, sprinkle with almonds and cheese.

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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 and agave.
Pour over vegetables and chill for 6-8 hours.
Serve on a bed or lettuce or stuffed in a tomato or pepper.

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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 minced cilantro
• 1/2 medium cucumber, peeled and seeded
• salt to taste

Directions
Rinse beans thoroughtly and drain well.
Combine garlic olive oil, lemon balsamic vinegar, pepper flakes, and cilantro.
Whisk together well.
Dice cucumber and add to beans.
Cover with vinaigrette, mix thoroughly and chill.

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Balsamic Vinegar Glaze

Posted on Mar 6, 2013 in Appetizers, Blog, Desserts, Entrees, Recipes, Salads, Side Dishes

Balsamic Vinegar Glaze
Balsamic Vinegar Glaze
Ingredients:
1 Cup ♥Olive My Heart♥ Balsamic Vinegar

Directions:
Pour the balsamic vinegar into a small saucepan. Place the saucepan on the stove over MEDIUM heat.  Bring the balsamic vinegar to a boil WITHOUT increasing the heat on the stove.  REDUCE the heat until the balsamic vinegar mellows to a gentle simmer. Simmer the balsamic vinegar, stirring regularly, until it reaches your desired consistency. For a fairly thin balsamic glaze, simmer it until it is reduced by about half. For a thicker glaze, continue simmering until only about 1/4 cup of balsamic glaze remains in the pan.

Use on grilled meats, salads, roasted vegetables, berries or ice cream.  Or jar it and give it away as a gift!
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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.

Ingredients:
• 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

Directions:
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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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

Directions
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!

Ingredients

•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)

Directions
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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