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Raspberry Balsamic & Toasted Almond Vinaigrette

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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Fresh Arugula Pasta with Creamy Garlic-Mushroom Sauce

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 olive oil.  Add the wet ingredients to the dry ingredients and pulse until the mixture begins to form a ball. Add a little water if dough is dry.  Remove dough from the bowl, knead until smooth, form into a ball and let rest, covered for at least 1 hour.

This dough can be rolled out by hand or to setting 6 on a pasta machine, and then cut in to any shape pasta.

Bring a large pot of heavily salted water to a boil.

 

Creamy Garlic Mushroom Sauce

Ingredients
• 1 cup thinly sliced fresh shiitake and/or baby portabella mushrooms
• 1 medium shallot, minced
• 2 cloves garlic, minced
• 2 tablespoons ♥Olive My Heart♥ Garlic olive oil
• 1/2 cup white wine
• 1 cup heavy cream
• 1/2 cup Tellagio and or Fontina Cheese
• Salt & pepper to taste

Directions
Heat the garlic oil in a large saute pan set over medium heat.

Add minced shallots, and thinly sliced mushrooms and saute until just barely golden.

Add the garlic and saute for an additional minute. Pour in the white wine and reduce by half.

Add the heavy cream and stir to combine.

Simmer the sauce for another minute before adding the cheese. Stir until the cheese is completely combined, then taste and season with salt and pepper to taste.

Boil the fresh pasta for 2 minutes, drain well, and then add to the sauce in the saute pan.  Simmer for a minute and then serve with additional cheese over the top, if desired.
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Olive Tapenade

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

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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Tuscan White Bean Soup

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 stock

Directions
– In large stock pot add 2Tbsp. Olive My Heart Tuscan Herb Infused Olive Oil and heat.
– Add onion, garlic, carrot, celery, tomatoes, rosemary, and salt & pepper.
– Saute for 3-4 minutes until veggies begin to brown then add 1C chicken or vegetable stock.  Bring to a simmer over medium-low heat and cook until vegetables are tender.  Add drained/rinsed beans and allow to cool.  Remove rosemary sprig after well cooled.
– Process cooled stock in food processor or blender, in batches if necessary.
– Add 1/4 cup of Olive My Heart Tuscan Herb Infused Olive Oil and return to pot to reheat.
– Add 1-2 cups of chicken or vegetable stock to obtain desired consistency.

Serve with warm crusty bread dipped in Olive My Heart Tuscan Herb Infused Olive Oil and Traditional Balsamic Vinegar

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Black Bean and Cucumber Salad

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

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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