Hazelnut Asparagus - from "As Old As Time" cookbook:
Asparagus can be roasted with just a little Extra Virgin Olive Oil or with flavored Olive Oil drizzled on them. Any of the citrus flavored oils gives this dish a special burst of flavor.
2 pounds asparagus, tough ends snapped off and discarded, peeled if outer layer seems tough
1/3 cup hazelnuts, roasted
4 Tablespoons Meyer Lemon Olive Oil
Salt and pepper to taste
Preheat oven 400 degrees. Place hazelnuts in roasting pan and toast for about 5 minutes, or until lightly browned. Set aside. Using the same pan, place the prepared asparagus and drizzle with 2 tablespoons of Meyer Lemon Olive Oil, salt and pepper. Toss and coat evenly. Roast for 6 – 8 minutes until tender. Remove from oven.
Place asparagus on serving dish. Scatter hazelnuts on top. Drizzle with dressing recipe below. Serve immediately.
Whisk together reserved juices and remaining 2 tablespoons of Meyer Lemon Olive Oil. Season with salt and pepper.
Can be served on a bed of arugula or other greens for a heartier side option.
Substitute toasted walnuts or pistachio nuts.
Flavored oils such as Basil, Roasted Garlic, Persian Lime, and Blood Orange are delicious on asparagus. Combining two whole fruit infused oils, such as half Meyer Lemon and half Blood Orange, makes for a sparkling citrusy dressing.
Spicy Rice - from the "As Old As Time" cookbook:
This recipe turns plain white rice into a special side. Toasted Sesame Oil, curry, and cayenne pepper add a lot of flavor and an Asian touch.
1 cup rice, uncooked
1 teaspoon Toasted Sesame Oil or Toasted Sesame Ginger Garlic Oil
3/4 cup carrots, peeled and diced
1/2 cup onion, diced
2 cloves garlic, minced
2 cans chicken broth – 10.5 ounce cans
1/2 teaspoon curry powder
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
Sauté carrots, onions, garlic in Toasted Sesame Oil or Toasted Sesame Ginger Garlic Oil until tender. Add broth, curry, salt, and cayenne pepper. Bring to boil and stir in rice. Reduce heat, cover and simmer 20 minutes.
Fluff rice. Place in serving bowl and serve warm.
Orzo can be substituted for rice.To spice this up even more, try adding a little Jalapeno Olive Oil while sautéing the vegetables.
Apricot Balsamic Chicken - from "As Old As Time" cookbook:
Using fresh and dried apricots adds to the beauty and taste of this dish. The Apricot Balsamic Vinegar brings out even more flavor. Make it for the family or company, either way those at your table are bound to feel special.
Serves 4 - 6
2 pounds chicken breast tenderloins, cut into bite-sized pieces
1/2 cup Apricot Balsamic Vinegar
2 tablespoons Chipotle Olive Oil
Salt and pepper to taste
1 white onion, chopped
3 tablespoons fresh, flat-leaf parsley, chopped
1 cup chicken stock
20 dried apricots or a combination of 4 fresh apricots and 12 dried apricots
Heat Chipotle Olive Oil in a covered large skillet over medium-high heat. Season chicken with salt and pepper. Cook in hot oil until golden brown on the edges but still pink in the center - about 5 minutes. Stir in the onions and cook for about 3 minutes more. Pour in the Apricot Balsamic Vinegar and let simmer, allowing it to reduce for a few minutes. Cut half of the apricots in half, leaving the others whole. This includes both dried and fresh if using both. Add apricots and chicken stock. Cover and simmer over medium - low heat until apricots have softened - about 10 to 15 minutes.
Place on a colorful platter and sprinkle with chopped parsley. Serve immediately. This dish will go nicely with rice.
Garlic, Rosemary, or Oregano Olive Oil.
Simple Breakfast Omelet - from "The Olive Oil & Vinegar Lover's Cookbook":
Omelets are truly great breakfast companions because they can be stuffed with a whole number of delights. I use button mushrooms and peppers here, but try spinach and feta and mushrooms, or goat cheese for a creamy twist. The oil adds fluffiness to the eggs and helps herbs fully incorporate into the mixture, giving an even and smooth flavor. Try with pan-fried potatoes too!
2 Tbsp Wild Mushroom and Sage Infused Olive Oil
1/4 cup chopped mixed bell peppers
1 Tbsp chopped green onions
1 Tbsp diced button mushrooms
2 Tbsp white cheddar cheese, grated
In a small omelet pan, or 8-inch frying pan, warm 1 Tbsp of the Wild Mushroom and Sage Olive Oil over medium heat. Sauté the veggies in the Wild Mushroom and Sage Olive Oil until just tender.
Beat the eggs with the remaining Wild Mushroom and Sage Olive Oil and pour them over the veggies. Let cook for 1 minute, sprinkle with the cheese, and fold the omelet in half. Let it cook for another minute before serving.
Replace the button mushrooms and the Wild Mushroom and Sage Olive Oil with the following combinations:
• Peppers + Chipotle infused Olive Oil
• Tomatoes + Rosemary infused Olive Oil
Balsamic Green Beans - from the "As Old As Time" cookbook:
1 pound fresh, thin green beans, trimmed
8 ounces pearl onions, white, red or a mixture of both or 1 package frozen pearl onions, thawed
1/4 cup White Balsamic Vinegar
1 tablespoon butter or 2 1/4 teaspoons Butter Olive Oil
3 tablespoons Mushroom Sage Olive Oil
1 teaspoon fresh thyme, chopped, plus a couple of sprigs for garnish
Fresh sage, 2-3 sprigs for garnish – optional
3/4 teaspoon salt
3/4 -1 teaspoon pepper
2 teaspoons Dijon mustard
Preheat oven to 400 degrees. In a nonreactive saucepan, combine 2 tablespoons Balsamic Vinegar, butter or Butter Olive Oil, 1 tablespoon Mushroom Sage Olive Oil, thyme, salt and pepper. Stir over medium heat until butter melts or mixture is heated through. Add onions and toss. Spread in a single layer on a baking sheet and roast for 30 minutes, stirring often, until evenly browned.
Meanwhile, in a large pot of boiling salt water, blanch green beans until just tender, about 4 minutes. Drain and rinse with cold water. Set aside.
In a large bowl, combine 2 tablespoons Mushroom Sage Olive Oil, Dijon mustard, remaining 2 tablespoons Balsamic Vinegar and salt and pepper to taste. Add beans and onions and toss well. Transfer to a covered casserole, cover and bake 20 minutes or until heated through.
Place in a serving dish. Garnish with fresh thyme and/or sage.
Hummus - by Mark Bittman, May 2005, The Best Recipes In The World:
Lynchburg Community Market Special
2 cups drained well-cooked or canned chickpeas, liquid reserved
1/8 cup Meyer Lemon Olive Oil, plus some for drizzling
2 cloves garlic, peeled, or to taste
Salt and freshly ground black pepper to taste
1 tablespoon ground cumin or paprika, or to taste, plus a sprinkling for garnish
Juice of 1 lemon, plus more as needed
Chopped fresh parsley leaves for garnish
Put everything except the parsley in a food processor and begin to process; add the chickpea liquid or water as needed to allow the machine to produce a smooth puree.
Taste and adjust the seasoning (I often find I like to add much more lemon juice).
Drizzled with the olive oil and sprinkled with a bit more cumin or paprika and some parsley.
Beach 92 Fish Bake - from "As Old As Time" cookbook:
1 to 1 ½ pounds cod, cut into fillets
2 lemons, 1 juiced, 1 sliced for garnish
3 large potatoes, peeled and thinly sliced
2 leeks, medium size, sliced
6 tablespoons Rosemary Olive Oil
Handful of fresh parsley, chopped, or any fresh herb of choice, such as rosemary, chives, sage or thyme, plus extra for garnish
1 tablespoon salt
1 teaspoon pepper
Preheat oven 425 degrees. In a large bowl, place potatoes, 4 tablespoons Rosemary Olive Oil, the juice of 1 lemon, salt and pepper. Mix gently, coating the potatoes thoroughly. Place in 9x12 inch backing dish and cover with aluminum foil. Bake for 20 minutes. Take out of oven and mix ingredients. Cover and return to oven for 10 additional minutes. Set aside.
Rinse cod fillets and pat dry with paper towel. Use 2 tablespoons Rosemary Olive Oil and coat both sides of the fillets. Sprinkle both sides with salt, pepper, and parsley. Lay fillets over the potatoes and roast for 8 minutes uncovered. Place under broiler to lightly brown tops of fillets – approximately 3 minutes. Let rest 5 minutes.
Serve in baking dish, sprinkling top with fresh parsley. Garnish with lemon slices.
Substitute flavored oil, such as Meyer Lemon, Garlic, Butter, Basil, or Blood Orange. Add peeled, chopped cucumber for an additional fresh flavor.
Balsamic Salmon - from "As Old As Time" cookbook:
Salmon is good any day of the week. Using flavored dark Balsamic Vinegar really brings out its richness and adds a new dimension.
1 pound salmon, cut into 4 four-ounce fillets
4 tablespoons Blackberry Ginger Balsamic Vinegar
4 tablespoons Premium Extra-Virgin Olive Oil
2 tablespoons fresh lemon juice, plus lemon slices for garnish
2 cloves garlic, minced
Salt to taste
Combine Premium Extra-Virgin Olive Oil, garlic, lemon juice, Balsamic Vinegar, and salt in a small bowl. Coat salmon fillets on both sides with mixture. Place salmon in broiling pan 4" from broiler and broil for 4 - 6 minutes or until fish flakes. If the fish is more than 1 inch thick, you may have to turn once halfway through the broiling.
Plate and garnish with lemon slices. Serve immediately.
Place bottle of the Balsamic Vinegar used on the table for individual use. Having a pour spout in the bottle will make it easier to drizzle just the right amount desired.
Try using Italian Herb, Roasted Garlic, Meyer Lemon, or Persian Lime Olive Oil.
Garlic Cilantro and Tabbouleh Salad - Bon Appetit, March 2002
Lynchburg Community Market Special & Wyndhurst Aesthetics Special
1/4 cup Persian Lime Olive Oil
Garlic Cilantro Balsamic Vinegar to taste
1/4 cup fresh lemon juice
3 large garlic cloves, minced
1 cup bulgur (cooking instructions below) or 1 cup cooked quinoa (follow directions on package)
1 cup boiling water
1 cup chopped seeded plum tomatoes
1/2 cup chopped fresh Italian parsley
2 large green onions, chopped
2 tablespoons chopped fresh mint
Whisk oil, lemon juice, and garlic in small bowl to blend; set aside. Place bulgur in large bowl. Mix in 1 cup boiling water. Let stand until bulgur is tender and water is absorbed, about 15 minutes. Mix in tomatoes, parsley, green onions, and mint. Add oil mixture; toss to blend. Season with salt and pepper. Let stand at least 30 minutes to blend flavors. (Can be made 1 day ahead. Cover; chill.)
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Quinoa Salad with Roasted Beets & Pear Balsamic Vinaigrette - from The Olive Tap:
3 beets (medium sized, any variety, try a mix of red and golden beets)
Any fruity Extra Virgin Olive Oil (a small drizzle for roasting the beets)
1 Pear (ripe, chopped into 1/2 inch pieces)
1/4 cup walnuts (toasted)
1/4 cup feta cheese (crumbled)
3 cups mixed salad greens
3/8 cup cooked quinoa (traditional or black)
4 tablespoons Extra Virgin Olive Oil (1 tablespoon for quinoa, 3 tablespoons for vinaigrette)
1 to 2 tablespoons Pear Balsamic Vinegar (start with 1 tablespoon; if you like a sweeter vinaigrette add another tablespoon)
1/2 tablespoon honey
Salt & Pepper to taste
Preheat oven to 350 degrees. Roast the beets by drizzling them with the fruity Extra Virgin Olive Oil and salt and pepper. Wrap in foil. Depending on the size and freshness of your beets, roast in oven 40 minutes to 1 hour, checking occasionally until they are fork-tender and set aside to cool.
When cool, rinse the beets under cool water to slide off the skin. Chop into roughly 1/2 inch cubes and set them aside to cool completely. (This may be done up to one day ahead and refrigerate until salad assembly).
Take the already-cooked quinoa and toast it a little, by tossing it in a small hot skillet for a couple of minutes. Drizzle the quinoa with Extra Virgin Olive Oil and salt, remove from the heat and set aside.
Assemble all salad ingredients on a platter.
For the Vinaigrette:
In a small bowl add 3 tablespoons of Extra Virgin Olive Oil. Slowly add Pear Balsamic Vinegar (1-2 tablespoons.), whisking constantly. While whisking add 1/2 tablespoon of Honey and salt and pepper to taste.
Drizzle prepared vinaigrette over salad, garnish with toasted walnuts and serve immediately.
Substitute the Pear Balsamic Vinegar with your favorite fruity Balsamic Vinegar.
Last Minute Brownies - from "As Old As Time" cookbook:
1 package good quality Double-Chocolate Brownie Mix
Blood Orange Olive Oil
Follow brownie mix directions but instead of using vegetable oil, use Blood Orange Olive Oil. Bake as directed.
Good enough to serve on its own. Can add a dollop of whipped cream or a scoop of ice cream on the side.
Try Chipotle Olive Oil for a little kick or Butter Olive Oil for a very rich, moist brownie.
Caprese Salad Bites
From Favored Flavors Little Bistro Menu
6 cherry or grape tomatoes
12 Mozzarella pearls
Dried, chopped basil to taste
2 Tbsp Extra Virgin Olive Oil or Flavored Extra Virgin Olive Oil
Roasted Garlic Salt to taste
Freshly Cracked Black Pepper to taste
Traditional Balsamic Vinegar or Flavored Balsamic Vinegar
Mix the tomatoes, Mozzarella pearls, basil, Olive Oil, salt and pepper together in a bowl. Coat well. Using a toothpick, skewer 1 Mozzarella pearl, 1 tomato, and 1 Mozzarella pearl. Drizzle with Balsamic Vinegar.
Grilled Radicchio & Romaine Salad - from the "As Old As Time" cookbook:
Grilling tonight? Why not add some radicchio and romaine to the fire. Grilled salads take the boredom out of ordinary salads. You’ll love this savory and smoky side.
1/3 cup Extra Virgin Olive Oil or flavored olive oil, such as Basil or Rosemary Olive Oil
1/4 cup Garlic Cilantro Balsamic Vinegar
6 garlic cloves, chopped
1/2 teaspoon dried crushed red pepper flakes
4 large heads of radicchio, quartered lengthwise with some core still attached
1 medium head romaine lettuce, quartered lengthwise with some core still attached
1 cup Pecorino or Pecorino-Romano cheese, shaved
Salt to taste
Cracked pepper to taste
In large bowl, whisk Olive Oil, Garlic Cilantro Balsamic Vinegar, garlic, and crushed red pepper flakes. Add radicchio and romaine and toss to coat. Marinate 15 minutes. Prepare grill for a medium heat. Drain marinade into a small bowl and set aside. Place radicchio and romaine on a grilling pan so it is not over a direct flame. Sprinkle with salt and pepper. Grill until edges are crisp and slightly charred, turning occasionally, about 6 minutes. Keep an eye on this, turning as needed. Remove from grill.
Separate radicchio and romaine from cores. Place on serving dish and drizzle with reserved marinade. Sprinkle with cheese shavings. Serve immediately.
Use any flavored Olive Oil of your choice, such as Italian Herb, Zesty Onion, or Mushroom Sage to name a few.
Orange Ginger BBQ Chicken
Wyndhurst Aesthetics Special
4 Chicken Breast Quarters
Favored Flavors Orange Ginger BBQ Sauce
Sea Salt to taste
Ground pepper to taste
Perforate the chicken breasts. Marinate the chicken breasts in the Orange Ginger BBQ Sauce 20 minutes at room temperature. Bake in preheated oven at 400 degrees for 20 minutes. Salt and pepper to taste. Serve with unused BBQ sauce on side.
Sunburst Squash - from "As Old As Time" cookbook:
The fluted edges of this squash make it a pretty one to serve. Sunburst squash, also called patty-pan squash, comes in yellow, green, and white. This super-easy recipe can be enhanced depending on your taste. See variations for suggestions for other flavored oils to help create a new dish every time.
11/2 pounds sunburst squash, sliced into 1/2 inch slices
5 tablespoons Rosemary Olive Oil, plus a little more for drizzling
Salt to taste
Course ground pepper to taste
Combine sliced squash, 2 tablespoons olive oil, salt and pepper in a large bowl. Toss to coat evenly. Heat remaining oil in skillet over medium heat. Add squash and sauté 5 – 7 minutes. Take care not to overcook – squash should be tender but not soft.
Place on serving dish, drizzle a little more olive oil on top, and sprinkle with salt and pepper. Serve immediately.
*Try using Italian Herb, Mushroom Sage, Roasted Garlic, Butter or Jalapeno Olive Oil.
*A little bit of Black Truffle Olive Oil will elevate this simple squash to new heights!
Grilled Peaches - from "As Old As Time" cookbook:
Lynchburg Community Market Special
This dessert is easy to put together and makes a pretty presentation.
4 peaches, cut in half, remove pit
3/4 – 1 cup Pear Balsamic Vinegar
2 tablespoons brown sugar
Vanilla ice cream, 4 scoops
Fresh mint for garnish
Cut peach in half, remove the pit. Drizzle Pear Balsamic Vinegar over peach halves. Top with brown sugar to taste. Place peaches on the grill or broil in the oven until the Balsamic Vinegar and brown sugar caramelize.
Place peaches on individual places. Top with a scoop of ice cream. Garnish with fresh mint.
Raspberry, Blackberry Ginger, White Honey Ginger, or Fig Balsamic Vinegar is delicious with this too. Pineapple, nectarines, and pears can be used instead of peaches. Flavored ice cream, such as peach or coffee, makes this extra-yummy.
Raspberry Swirl Cheesecake Treats - from "The Olive Oil & Vinegar Lover's Cookbook":
These easy cheesecake treats are great for taking to work as a lunch treat or for summer patio parties. They will also make an excellent Easter dinner dessert.
1 cup whole, fresh raspberries
1 Tbsp Raspberry Balsamic Vinegar or Pomegranate Balsamic Vinegar
1/4 cup sugar
1 Tbsp Lemon Olive Oil
1 cup cream cheese
12 round vanilla wafer cookies or chocolate cookies (Nilla Wafers or Oreos work well)
Preheat the oven to 350 degrees. Line a muffin tin with cupcake papers.
In a small saucepan over medium heat, mash the raspberries slightly with a wooden spoon. Add the balsamic and mix will. Bring just to a boil, remove from the heat, and let cool.
In a mixing bowl, beat the eggs with the sugar and oil until frothy. Add the cream cheese in batches, mixing well between each addition, to form a creamy, smooth mixture.
In the bottom of each cup, place one cookie. Spoon cream cheese mixture on top to fill the paper case halfway, add 2 Tbsp of the raspberry mixture, and top with more cream cheese mixture. The cupcake papers should be two-thirds full. Using a toothpick, swirl the raspberry mixture into the cheesecake, starting in the center and working your way out in a spiral motion.
Bake for 12 minutes until puffed and the edges are just golden. Let cool completely in the pan before enjoying!
Crunchy Carrot Slaw - from "As Old As Time" cookbook:
Serves 4 – 6
8 carrots, peeled or unpeeled, grated
1/2 cup walnuts or pecans, chopped and toasted
1/2 cup raisins
4 tsp of Blood Orange Olive Oil
2 tsp fresh lemon juice
Salt to taste
Using the large holes on a grater, grate carrots and place in a medium size bowl. Add chopped nuts and raisins. Drizzle with Blood Orange Olive Oil and lemon juice and mix gently and thoroughly. Add salt to taste.
Place in a serving bowl and serve as a side or salad.
Use Persian Lime or Meyer Lemon Olive Oil for another fruity alternative. Try Rosemary or Oregano for a herbaceous flavor. Spice and heat it up with Hatch Chili Olive Oil. You can replace the carrots with parsnips for a spicier flavor option.
Healthy Hummus - from "As Old As Time" cookbook:
This is a simple recipe and can be whipped up in a few minutes. Keep the ingredients in your pantry for a last minute appetizer.
2 cans garbanzo beans, drained – 15.5 ounce cans
1/3 cup Chipotle Olive Oil
1/3 cup lemon juice
2 tablespoons Toasted Sesame Oil
2 large cloves garlic, peeled
1 tablespoon ground cumin
1 teaspoon salt or to taste
Place all ingredients into a food processor. Pulse until smooth.
Place in colorful bowl and serve with fresh or baked seasoned pita.
Use Garlic, Lemon or Lime Olive Oil instead of Chipotle and/or Toasted Sesame Oil.
To make Roasted Red Pepper Hummus, use 2 cans garbanzo beans and add one jar roasted red peppers, drained.
Three Bean Salad - from "The Olive Oil & Vinegar Lover's Cookbook":
If you like bean salads, you’ll love this salad. I don’t recommend using fresh garlic in this recipe because it can get very overwhelming, especially if you keep it in the fridge. The Garlic infused Olive Oil and Lemon Balsamic add a softness to the flavor that doesn’t stomp all over the flavor of the beans. The combination of chickpeas, red kidney beans, and green beans give it great color!
1 1/2 cup canned chickpeas, rinsed and drained
1 cup canned red kidney beans, rinsed and drained
1 cup snapped green beans, cooked
1 Tbsp chopped chives
1 Tbsp finely chopped fresh parsley
1/4 cup Garlic Olive Oil
1/4 cup White Lemon Balsamic Vinegar
Toss the chickpeas and kidney beans in a large bowl with the string beans and sprinkle with the fresh herbs. In a small bowl, whisk together the olive oil and balsamic. Drizzle this dressing over the salad and toss well to coat.
Let sit, covered, in the fridge for at least 1 hour before serving to allow flavors to develop.
Chipotle Grill Marinade - from the "As Old As Time" cookbook:
The smoky flavor of chipotles combined with lime juice makes for a savory taste with a bit of a kick. Tasty on chicken, meats, seafood, or vegetables.
1/2 cup Chipotle Olive Oil
3 fresh limes – squeezed 1/4 cup juice – plus slices for garnish
1 Tablespoon minced garlic
2 teaspoons salt
1 teaspoon pepper
Mix all ingredients and place in a large ziplock plastic bag with your favorite chicken, meat, seafood, or vegetables. Refrigerate for at least 1 hour – longer is able – so flavors have a chance to soak in. When ready, remove food from marinade and grill or cook as desired. Discard marinade.
Place on serving platter and serve. Garnish with fresh lime slices.
Hot Apple Cider - from "The Olive Oil & Vinegar Lover's Cookbook":
Serves 4 in large mugs, 6 if smaller
3 cups apple cider or apple juice
2 cups cranberry juice
1/4 cup White Cinnamon Apple Balsamic
1/4 cup dark brown sugar
3 cinnamon sticks plus more for garnish
10 whole cloves
In a large stockpot, bring the apple cider or juice, cranberry juice, balsamic, brown sugar, and cinnamon sticks to a simmer. Slice the orange into quarters and poke each segment with a few of the cloves and add to the pot. Let simmer 20 - 30 minutes and serve warm with a cinnamon stick in each mug for garnish if desired.
Mango Habanero Balsamic Shrimp
1 small Red Onion (minced)
2 Garlic Cloves (minced)
1 Lemon (zest & juice)
3 tablespoons White Mango Habanero Balsamic Vinegar
1/4 cup Extra Virgin Olive Oil
Salt to taste
Freshly Cracked Black Pepper to taste
2 pounds large Shrimp (peeled & cleaned; tail on)
Mix together the marinade ingredients in a zip-top bag or baking dish then add the Shrimp. Allow the Shrimp to Marinade for 20-30 minutes in the fridge. Remove Shrimp from marinade and skewer onto soaked wooden skewers. Preheat grill. Place Shrimp on the grill and cook for 2 minutes per side or until cooked through but not tough. Remove from skewer and serve with your favorite side dish. Drizzle with more Balsamic Vinegar if desired.
Sensational Stuffed Mushrooms - from "Time After Time" cookbook:
Look for large, firm mushrooms to stuff. They’ll shrink a little when baked but still will retain their flavor. They make a great small bite, or can be served as a side with a meal.
Serves 6 – 8
24 large mushrooms, 2 inches in diameter, cleaned with stems removed
1 cup breadcrumbs
1/3 cup Parmesan cheese, grated
1/3 cup flat-leaf Italian parsley, chopped
2 cloves garlic, peeled and finely chopped
1/4 cup Italian Herb Olive Oil, plus a little more to line the baking dish and for drizzling
Peg’s Pink Salt to taste
Fresh cracked Green Peppercorn to taste
Preheat oven to 350 degrees. Coat a large baking dish with Italian Herb Olive Oil. Set aside.
In a large bowl, combine breadcrumbs, cheese, parsley, garlic, salt and pepper. Mix thoroughly. Slowly add Italian Herb Olive Oil, mixing as you add, moistening mixture with enough Italian Herb Olive Oil that it holds together. Fill each mushroom to the top of the cap. Drizzle tops with a little more Italian Herb Olive Oil. Bake for 20 minutes or until the tops are slightly brown.
Place on a serving platter and serve warm.
Mushroom Sage Olive Oil and Roasted Garlic Olive Oil are delicious in this recipe.
Berry Fizz Spritzer - from "The Olive Oil & Vinegar Lover's Cookbook":
Looking for a sweet, refreshing, summer drink after a long day in the berry patch? Look no further. This quick spritzer is so easy to make and so refreshing. This will be one of the specialty drinks at our Little Bistro.
2 cups mixed berries (blueberries, blackberries, raspberries, strawberries)
2 Tbsp Strawberry Balsamic Vinegar
2 Tbsp honey
1 cup ice
2 cups soda water
In a blender, puree berries, Strawberry Balsamic, honey, and ice. Divide between two glasses and top up each glass with 1 cup of Club Soda.
Add a straw and a few fresh strawberries threaded onto a drink umbrella.
Espresso Balsamic Truffles - from "As Old As Time" cookbook:
2 tablespoons Espresso Balsamic Vinegar
10 ounces high-quality 60% cocoa bittersweet chocolate chips
1 can sweetened condensed milk, 14 ounces
1 teaspoon vanilla extract
3 tablespoons unsalted butter, softened
½ cup unsweetened cocoa
In a microwave-safe bowl, combine all ingredients except cocoa and stir. Microwave 1 minute. Stir and microwave an additional 30 seconds. Remove from microwave, stir and set aside.
Prepare an 8x8 inch pan, greased and lined with waxed paper. Make sure the edges of the waxed paper extend out over two sides of the pan. Pour mixture in pan and refrigerate at least 2 hours. When firm but moldable, scoop out a small portion with a teaspoon and shape into balls the size of a large cherry. Set on waxed paper. Place cocoa powder in a shallow bowl and roll truffles in the powder until all are coated. Set on waxed paper until ready to serve.
Try Raspberry, Fig, Pomegranate, or Chocolate Balsamic Vinegar.
Coat in chopped nuts, such as roasted walnuts or hazelnuts, toasted coconut or confectioners sugar.
For the kids, roll in Fruity Pebbles or colorful sprinkles/sugar.
The mixture can be made in advance and refrigerated, covered in saran wrap, and stored overnight. The finished truffles will keep in an air-tight container in the refrigerator or freezer for up to two weeks.
Caramelized Maple Carrots - from "The Olive Oil & Vinegar Lover's Cookbook":
Carrots are already so sweet and flavorful that they really don’t need much to make them extra special. A drizzle of honey, maple syrup, or balsamic vinegar, or even a squeeze of orange juice, and you have a delightful side dish on your hands. In this recipe, the balsamic caramelizes them into carrot heaven. Cut them into rounds or little ovals to ensure the edges are nice and crisp, or cut into matchsticks for a soft inside, and candied outside, whichever works for you.
Serves 4 as a side
6 large carrots
1/4 cup Meyer Lemon Olive Oil
1/4 cup Maple Balsamic Vinegar
Preheat the oven to 375 degrees. Line a rimmed baking tray with parchment paper.
Peel and chop the carrots into rounds, ovals, or matchsticks, depending on what texture you want. Arrange them in a single layer on the prepared baking tray. Drizzle with olive oil and balsamic.
Roast for 25 minutes and then turn them to coat them in the balsamic and oil glaze. Bake for another 15 minutes and serve warm.
Fig Balsamic Chicken - from "The Olive Oil & Vinegar Lover's Cookbook":
4 boneless, skinless chicken breasts
1 apple, peeled, cored, and chopped into 1-2 inch pieces
1/2 cup chicken stock
1/4 cup Fig Balsamic Vinegar
2 sprigs thyme
Preheat the oven to 400 degrees F.
Place the chicken breasts in a roasting pan, small enough that the edges of the chicken are touching, but large enough that they aren’t piled on top of each other. A 4-quart roasting pan is usually perfect for this recipe.
Scatter the apple over the chicken, drizzle with the stock and balsamic, and shake the pan gently to evenly coat the chicken. Nestle the thyme sprigs around the chicken and bake uncovered for 20 minutes, or until the internal temperature of the chicken reaches 165 degrees F.
Serve with the roasted apple and chicken juices drizzled over each breast.
Roasted Red Pepper Caprese - from "As Old As Time" cookbook:
This is a tiny departure from traditional tomato, mozzarella and basil caprese and tastes just as good. If not better!
1 jar of roasted red peppers, 12 ounces
2 cloves garlic, peeled and chopped
1/4 cup Basil Olive Oil
4 ounces Feta cheese
2 tablespoons fresh chives, chopped
Salt and cracked pepper to taste
To avoid tearing, carefully remove roasted red peppers from jar. Drain well. Place peppers in a small bowl and cover with about half of the olive oil. Chop garlic and add to mixture, along with salt to taste. Gently mix so as not to break up the pepper pieces. Chop chives and cut 2 slices of feta for each serving.
Drizzle a small amount of Basil Olive Oil on a small plate. Place 2 slices of roasted red peppers over the olive oil, and top with 2 slices of feta cheese. Drizzle a little olive oil on top. Add salt and cracked pepper and drizzle with a little more olive oil. Sprinkle chives over top. Add a little more cracked pepper, as desired.
This is easier to serve if prepared on small individual plates.
Try using peaches, mozzarella cheese and Rosemary Olive Oil, and fresh rosemary garnish.
Tuna Ashingdon - from "As Old As Time" cookbook:
This comes from across the pond and is the easiest Tuna recipe in the world! Quick to prepare and so tasty!
1 pound fresh Ahi Tuna steaks
1/8 cup Persian Lime Olive Oil
Juice of 1 lime, plus lime quarters for garnish
Salt and Pepper to taste
Place Persian Lime Olive Oil in skillet and heat until very hot. Place tuna in skillet, cover with lime juice, and sear 1 ½ minutes on each side.
Place on serving place and garnish with lime quarters. Serve immediately.
This can be served alone or over salad, pasta, vegetables, or rice.
Meyer Lemon or Roasted Garlic Olive Oil can be used.
Fresh Blood Orange Ginger Stir-Fry - from "The Olive Oil & Vinegar Lover's Cookbook":
This stir-fry is lovely all year round. It’s warm, but fresh and light. It’s easy to put together and substitutions are limited only by your imagination. No blood oranges? Navel oranges will work just fine. Not a fan of shrimp? Chicken is also delicious. Swap out the Olive Oil and Balsamic flavors with your personal favorites.
2 tsp Jalapeno Olive Oil
1 large shallot, minced
1/4 cup Honey Ginger White Balsamic Vinegar
1/4 cup Blood Orange Olive Oil
2 Tbsp soy sauce
1 tsp Worcestershire sauce
1 Tbsp chopped fresh flat-leaf parsley, divided
16 large shrimp or prawns, peeled and deveined
2 blood oranges, peeled and segmented
1/4 cup Kalamata Olives, pitted
1/4 cup pomegranate seeds
Warm the Jalapeno Olive Oil in a large wok or frying pan over medium-high heat and then sauté the shallot until crispy and golden.
Add the Honey Ginger White Balsamic Vinegar, soy sauce, Worcestershire sauce, and half the parsley. Whisk to fully combine and then bring to a boil over medium heat. Turn down the heat and simmer for 5 minutes to reduce enough to coat the back of a spoon.
Add the shrimp and stir to fully coat in sauce. Add the orange segments and olives. Continue to cook, stirring to continue to coat, for another 3 minutes, or until the shrimp are just cooked through.
Remove from the heat and spoon shrimp and sauce over hot jasmine rice or noodles. Garnish with the pomegranate seeds and the remaining parsley.
Chocolate Chili - from "The Olive Oil & Vinegar Lover's Cookbook":
The Chocolate Balsamic Vinegar has major impact here, but in a discreet way – you know something is making the beef taste unusually phenomenal but you can’t quite put your finger on what’s behind the magic. Ground chicken or turkey are also delicious in this instead of beef.
2 large onions
2 Tbsp Extra Virgin Olive Oil
1 lb ground beef
1/3 cup Chocolate Balsamic Vinegar
Ground black pepper
6 tomatoes, diced
4 cups assorted canned beans (kidney, black, navy, chickpeas, etc.) rinsed and drained
1 ½ cups tomato juice
2 Tbsp chili powder
2 tsp smoked paprika
1 tsp ground cumin
1 bay leaf
Dice the onions and sauté in the olive oil in a large stock pot over medium heat until translucent. Add the ground meat and begin to brown it. Once the meat is broken up and beginning to brown, add the chocolate balsamic and season to taste with sea salt and pepper. Cook until the juices have almost evaporated and the meat is evenly browned. Add the tomatoes, beans, tomato juice, chili powder, smoked paprika, ground cumin, and bay leaf. Stir to combine. Bring to a boil, turn down the heat to medium-low, and simmer, uncovered, for 25-30 minutes. Remove the bay leaf before serving.
Quick Collards - from the "As Old As Time" cookbook:
Collards are so easy to fix. And they don’t have to take hours to cook. Buy the prewashed bags, and in a few minutes you have the benefit of a delicious, fresh and healthy veggie. Cooked collards will keep in the refrigerator in a sealed container, so there’s no excuse for not eating your greens.
1 large bunch fresh collard greens, deveined, chopped and rinsed or 1 bag prewashed, deveined and cut fresh collard greens – 10 ounces
3 tablespoons Extra Virgin Olive Oil or Flavored Olive Oil
2 tablespoons Traditional Dark Balsamic Vinegar
1 fresh lemon – 1/2 teaspoon lemon zest, and lemon wedges for garnish
2-3 cloves fresh garlic, finely chopped
Salt and pepper to taste
Using medium heat, heat Extra Virgin Olive Oil in a Dutch oven. Add collards and stir to coat. Sprinkle with salt and pepper to taste and stir for about 2 minutes. Add Traditional Dark Balsamic Vinegar and mix. Sauté approximately 5 minutes to maintain green color.
Place on serving plate and top with lemon zest. Garnish with lemon wedges.
Try using kale instead of collard greens. Use Blood Orange, Roasted Garlic, Basil, Chipotle, Italian Herb, Rosemary, or Meyer Lemon Olive Oil.
Flavored Balsamic Vinegars can be used too, such as Pomegranate, Chocolate, Blackberry Ginger, Honey Ginger, or Lemon Balsamic Vinegar.
Garlic Cilantro Balsamic Roasted Brussel Sprouts
Wyndhurst Aesthetics Special
1 bag frozen brussel sprouts
1/2 cup Garlic Cilantro Balsamic Vinegar
1/2 cup Extra Virgin Olive Oil
Sea Salt to taste
Ground pepper to taste
Cut brussel sprouts in half and arrange on a cookie sheet face up. Brush or drizzle with olive oil. Brush or drizzle with balsamic vinegar. Bake in a preheated oven at 375 degrees for 20 to 25 minutes or untill browned to desire.
Chimichurri Potato Salad - from Salt & Lavender.
1 1/2 lbs little potatoes
1/2 cup (packed) fresh cilantro/parsley blend, chopped
1 tbsp fresh oregano (chopped)
1 tbsp shallots (chopped, or about half a shallot)
3 cloves garlic (minced)
1/4 tsp red pepper flakes (crushed red pepper)
1 tbsp Cabernet Sauvignon red wine vinegar
1/4 cup Lavender Olive Oil
Salt and pepper to taste
Cut the little potatoes in half and boil them in a large pot of water. Once they're cooked (about 10-15 minutes), drain and transfer to a bowl and let cool.
Meanwhile, chop the cilantro, parsley, oregano, and shallot. Mince the garlic.
Once the potatoes have cooled (give it at least 10 minutes), toss all the ingredients together.
Potato salad can be served immediately, but you can give it at least an hour to chill and have the flavors meld together.
Try substituting the Lavender Olive Oil with a Jalapeno Olive Oil for a little extra kick or a Persian Lime/Meyer Lemon Olive Oil for a bit of tang. Looking for a bit of sweetness? Try substituting the Cabernet Sauvignon red wine vinegar with Champagne vinegar.
Peppery Grilled Flank Steak - from the "As Old As Time" cookbook:
This lean cut really benefits from the tenderizing effects of a marinade. You’ll love the simplicity of this one.
Serves: 4 – 6
11/2 pounds flank steak
1/3 cup Traditional Dark Balsamic Vinegar
2 tablespoons Extra Virgin Olive Oil
1 tablespoon + 1 teaspoon cracked pepper
2 teaspoons brown sugar
1 teaspoon garlic salt
Trim excess fat from steak. Score meat diagonally across grain at 3/4-inch intervals. Place steak in shallow baking dish. Combine all ingredients and pour over steak. Cover and marinate in refrigerator for several hours, turning occasionally. Remove steak from marinade and discard marinade. Grill over hot coals 8 minutes on each side or as desired. Or roast in 400 degree oven for 10 minutes. Check after 10 minutes and if not done, continue to roast a few more minutes, as desired.
Slice streak diagonally across the grain into the slices and place on platter. Serve immediately.
Blackberry Ginger, Honey Ginger, or Fig Balsamic Vinegar are all great with flank steak.
Additionally, you can add chopped onions to the top of the meat before grilling or roasting.
Vinaigrette 101 - from " Time after Time" cookbook:
The magic ratio of Olive Oil to Balsamic Vinegar is 3 parts Olive Oil to 1 part Balsamic Vinegar. Whether you mix your vinaigrette in a blender, whisk it in a bowl or a glass, or put it in a Mason jar and shake it, using this ratio and mixing it well will result in an excellent dressing.
Here’s a basic recipe that can be put together in no time.
Serves 4 – 6
3/4 cup Extra Virgin Olive Oil (Perfect Pair – Meyer Lemon EVOO)
1/4 cup Dark or White Balsamic (Perfect Pair – Blackberry Ginger Balsamic)
1 large clove garlic, smashed
1/2 teaspoon honey
1/2 teaspoon Dijon mustard
1/2 teaspoon salt, plus a sprinkle for the bowl
1/8 teaspoon pepper
Peel and smash garlic. Put all ingredients in a glass jar and shake vigorously to blend well.
Pour the desired amount of dressing in a large bowl and coat the bowl as evenly as you can with salad dressing. Then lightly sprinkle salt around the sides and bottom of the bowl. Add salad greens of your choice and gently mix thoroughly. By “dressing the bowl” first, the vinaigrette is evenly distributed and the salad greens are easily lightly coated.
Your favorite Olive Oil and Balsamic Vinegar!
Toasts with Olive Oil - from "As Old As Time" cookbook:
This toasted bread, known as crostini in Italy, is a favorite in Italy and Spain and can be topped with a variety of foods or eaten on its own. It’s so easy and simple to make, yet very versatile. This is an authentic recipe, but you can also experiment with this one, using different flavored oils each time!
Large loaf of Italian French bread, thickly sliced
3 – 4 cloves garlic, smashed
Ultra Premium Extra Virgin Olive Oil – enough to drizzle over the slices
Salt, course ground (Himalayan salt would be a good choice)
Slice enough bread for the number of people serving. Grill or toast bread slices. Smash garlic clove and rub it on the bread until it covers the slice. Drizzle with Ultra Premium Extra Virgin Olive Oil.
Arrange on small platter and sprinkle a pinch of course ground salt. Serve with a glass of wine or cocktail.
Before drizzling the top with olive oil, cover the bread slice with creamy, pureed white beans, fresh chopped tomatoes, roasted red peppers, olive or eggplant puree, chorizo or anchovy.
In Spain, after the toast is rubbed with garlic, a tomato is rubbed on the toast until nothing is left but the skin. This creates a subtle tomato flavor and is the base for different tapas.
After the topping is placed, drizzle with the olive oil of your choice. Flavored oils work beautifully, such as Basil, Garlic, Italian Herb, Meyer Lemon, and hot oils such as Jalapeno and Chipotle.
Not Just For Chicks Chicken - from "As Old As Time" cookbook:
This is a simple dish that packs a lot of flavor. The combination of two flavored olive oils adds a fresh herbaceous taste. Even guys will love it!
4 chicken quarters - bone-in, skin-on - or a combination of thighs and/or drumsticks
3 tablespoons Italian Herb Olive Oil plus extra for drizzling
1 tablespoon Butter Olive Oil or 2 1/4 teaspoons butter
1 cup flour
1 lemon, cut in half plus lemon slices for garnish
2 shallots, peeled and halved lengthwise
1/4 cup dry white wine
Salt and pepper to taste
Preheat oven to 375 degrees and place Italian Herb Olive Oil and Butter Olive Oil or butter in a roasting pan and place in oven.
In a paper or plastic bag, add flour and a pinch of pepper. Close and shake to mix the flour and pepper. Drop in a couple of pieces of chicken at a time and shake to coat thoroughly. Shake off any excess flour and continue until all the chicken pieces are coated.
Place coated chicken into roasting pan, cover with shallots, wine, and lemon halves. Drizzle chicken with Italian Herb Olive Oil, salt and pepper. Bake for 20-25 minutes. Baste the chicken with the drippings and return to oven for another 15-20 minutes. Repeat the basting process one more time and bake for another 15 minutes or until the skin is crispy and golden brown.
Place chicken on a platter and garnish with lemon slices. Serve immediately.
You can substitute other flavored olive oils such as Basil, Meyer Lemon, Garlic, Mushroom Sage, Chipotle, and Rosemary.
Lamb Chops with Fig Balsamic Reduction - from "As Old As Time" cookbook:
4 lamb chops, 3/4 thick
3/4 teaspoon fresh rosemary, plus 2-3 sprigs for garnish
1/4 teaspoon basil, dried
3 cloves garlic, minced
Salt and ground black pepper to taste
1 tablespoon Extra Virgin Olive Oil
1/4 cup shallots, minced
1/3 cup Fig Balsamic Vinegar
3/4 cup chicken broth
1 tablespoon butter or 3/4 tablespoon Butter Olive Oil
1/4 teaspoon salt
1/4 teaspoon pepper
In a small bowl, combine rosemary, basil, garlic, salt and pepper. Rub mixture onto the lamb chops on both sides. Place on a plate, cover and set aside for 15 – 30 minutes so the flavors can be absorbed.
Heat olive oil in a large skillet over medium-high heat. Place the lamb chops in the skillet and cook for 3 1/2 minutes per side for medium rare, or continue to cook as desired. Remove from skillet and keep warm on a serving platter.
Add shallots to the skillet and sauté over medium-low heat for a few minutes, just until brown. Stir in the Fig Balsamic Vinegar, scraping any bits of lamb from the bottom of the skillet, then stir in the chicken broth. Simmer and stir over medium-high heat for about 5 minutes or until sauce has reduced by half. Remove from heat and whish in the butter or Butter Olive Oil.
Place lamb chops on a serving platter and pour mixture over the chops. Sprinkle with additional salt and pepper and garnish with a couple sprigs of fresh rosemary. Serve immediately.
You can substitute Traditional Balsamic Vinegar for the Fig Balsamic Vinegar or use another of your favorite Dark Balsamic Vinegars, such as Pomegranate. Substitute Wild Mushroom and Sage and Rosemary Oil or another favorite olive oil instead of the Extra Virgin Olive Oil.
Pickled Deviled Eggs
Makes 12 halves
Hard boil eggs:
Set eggs in a medium size pan and cover with water. Bring to a simmer. Cover pan and take off of heat. Allow the eggs to sit in the hot water for 15 minutes and then rinse with cold water to cool.
Pour bottle of Summer Peach Fruit Vinegar into a flat bottom, high sided dish. If you wish, feel free to add a can of beets and the beet juice to the vinegar. It will turn your eggs a pretty fuchsia color and pickle the beets at the same time. In addition, you can add chopped onions, which will also pickle. These make a great side to your Pickled Deviled Eggs. Place the cooled hard boiled eggs into the vinegar; make sure the eggs are covered completely in the liquid. Cover dish.
Let the vinegar eggs sit on the counter for 48 hours.
Because the flavor of mustard and preferences can vary, taste test before you refill the egg whites and adjust the flavor with salt, pepper, lemon juice or mustard as needed.
2 tablespoons Oregano Olive Oil
1/4-1/2 teaspoon salt (one of our flavored sea salts would be great for adding additional flavor)
1/2 teaspoon mustard
1-2 tablespoons of lemon juice
freshly ground pepper (use our Smoked Peppercorns to add a smoky flavor to your eggs)
Cut eggs in half, lengthwise.
In a food processor, add the egg yolks, mustard, lemon juice, salt, pepper. Pulse until finely ground. With the food processor on, drizzle the olive oil, until just combined and fluffy. Scoop back into the egg whites and sprinkle with paprika. Chill.
Serve chilled with a side of pickled beets and onions.
Use Cabernet Sauvignon Red Wine Vinegar and Mushroom Sage Olive Oil for a more savory flavor.
Maple Roasted Pumpkin Pie - from "The Olive Oil & Vinegar Lover's Cookbook":
Making pumpkin pie from a real pumpkin rather than canned is absolutely worth the extra time. Roasting the pumpkin with the spices gives this pie a rich, deep flavor. The balsamic soaks into the pumpkin, so every bit is maple-y roasted goodness. It’s not your average pumpkin pie – the balsamic cuts the sweetness and makes the flavor smooth and rich, and the roasted spices make it almost a bit nutty.
Serves two 9-inch pies
Pastry Ingredients: (You will need to double the pastry recipe for the pie recipe)
2 cups cake and pastry flour
2 tsp baking soda
1/2 tsp salt
3/4 cup Meyer Lemon Olive Oil
1 Tbsp Lemon Balsamic Vinegar
In a bowl, sift the flour with the baking soda and salt.
Make a well in the bottom of the bowl and drizzle in the olive oil. Mix gently with a pastry blender or two knives until it resembles the consistency of coarse oatmeal.
Crack the egg into a 1 cup measure, beat it slightly with a fork, and add the balsamic, continuing to beat until it is frothy and white. Fill the measuring cup with ice-cold water and gently mix into the flour.
Using your hands, blend until the ingredients are evenly distributed and the liquid is fully incorporated. Try not to knead it too much. Press the pastry into a ball, wrap it in plastic or a tea towel, and place it in the fridge for 30 minutes.
Take the pastry from the fridge and roll it out into a 10-inch circle. Place in a 9-inch pie plate and trim the edges, letting the pastry hang 1/2 inch over the side of the plate.
1 pie pumpkin, about 3-4 lb
4 Tbsp Maple Balsamic Vinegar
2 Tbsp creamy, mild Extra Virgin Olive Oil
1 cup brown sugar, packed, divided
2 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground ginger
1/4 tsp ground cloves
1/2 tsp sea salt
4 large eggs
1 1/2 cups heavy cream (35%)
Preheat the oven to 375 degrees. Line two 9 inch deep pie plates with the pastry.
Using a very large knife or cleaver, cut the pumpkin in half vertically and remove the stem. Use a metal spoon to remove the seeds, scraping the center clean.
Place it directly on the center rack of the oven, cut side down. Bake until the pumpkin starts to soften, about 25 minutes. You can pierce the skin to test it.
Remove the pumpkin from the oven and place it cut side up on a baking tray. In the cavity of each side of the pumpkin, place equal amounts of the balsamic and olive oil, then the brown sugar, cinnamon, nutmeg, ginger, and cloves, finishing with the salt. Return the pumpkin to the oven and bake for an additional 30 minutes until the pumpkin flesh is fork-tender. Remove from the oven and let cool on a rack for 10 minutes.
Using a metal spoon, carefully scrape the pumpkin flesh and mix into the balsamic mixture. Once it has started to combine, transfer it to a large bowl, scraping the skin clean and mixing the flesh well with the balsamic mixture. You should have 3 cups of baked pumpkin.
Whisk in the eggs and cream, and then beat well by hand or with a mixer until the mixture is smooth and creamy.
Pour the pumpkin batter into the prepared pie shells and bake for 45 minutes. Let cool for a few minutes before serving.