OLIVE OIL BRAISED SUMMER SQUASH

By on February 21, 2014   /     /   Leave a comment

OLIVE OIL BRAISED SUMMER SQUASH

Print recipe
Meal type Appetizer, Side Dish, Starter
Misc Serve Cold, Serve Hot
Occasion Barbecue, Birthday Party, Casual Party
By author EVOO Marketplace

Ingredients

  • 4-6 Medium Yellow Summer Squash (About 2 Pounds)
  • 1lb Yukon Gold Potatoes
  • 1 Medium Red Chili (Seeded And Chopped)
  • 2 sticks Celery (Leafy Tops)
  • 1 bunch Basil (Leaves)
  • 1/2 cup Ultra Premium Extra Virgin Olive Oil
  • 1 Large Red Onion (Halved And Thinly Sliced)
  • 2 Large Tomatoes (1Pound Total, Peeled, Seeded and Thinly Sliced)
  • 1/2 cup Boiling Water (Or More As Needed)
  • dash Sea Salt

Directions

Step 1
Slice squash into 1 1/2-inch long chunks. Peel the potatoes and cut into pieces about the same size as the squash. Coarsely chop together the chili, celery and basil.
Step 2
Cover the bottom of a deep saucepan with the EVOO, add the sliced onion, potatoes, chopped chili, celery, basil, cubed squash, and tomatoes. Sprinkle with sea salt to taste, cover the pan, and set it over low heat to cook for about 15 minutes, or until the vegetables are sizzling in the EVOO. Add 1/2 cup hot water and cover. Cook just until the potato slices are tender, another 5 to 10 minutes. There should be sufficient liquid in the pan to keep the vegetables from scorching, but if not, add a few more tablespoons of boiling water as needed.
Step 3
When the potatoes are tender, remove pan from the heat and serve immediately, or set aside to cool to room temperature before serving. Garnish each portion with a drizzle of EVOO.

Note

Click below to purchase these EVOO Marketplace products online:

Ultra-Premium EVOO

 

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CINNAMON PEAR SCONES

By on September 12, 2013   /     /   Leave a comment

CINNAMON-PEAR OATMEAL SCONES

Print recipe
Serves 12
Allergy Egg, Milk
Meal type Appetizer, Bread, Breakfast, Dessert, Snack
Misc Gourmet, Pre-preparable
Occasion Birthday Party, Casual Party, Formal Party, Valentines day
By author EVOO Marketplace

Ingredients

Scones

  • 1 1/2 cup Rolled Oats (Or Quick Oats)
  • 1/4 cup Whole Milk
  • 1/4 cup Heavy Cream
  • 1 Large Egg
  • 1 1/2 cup Unbleached All-Purpose Flour
  • 1/4 teaspoon Cinnamon (Ground)
  • 3 tablespoons Cinnamon-Pear Infused Balsamic Vinegar (EVOO Marketplace)
  • 1/3 cup Sugar
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Salt
  • 10 tablespoons Unsalted Butter (Cold And Cut Into 1/2 Inch Cubes)
  • 1 tablespoon Sugar (For Sprinkling)

Pear Marinade

  • 1/2 cup Pears (Chopped)
  • 1/4 cup Cinnamon-Pear Infused Balsamic Vinegar (EVOO Marketplace)

Directions

Pear Marinade
Step 1
Marinated the pears in the 1/4 cup of Cinnamon-Pear Dark balsamic vinegar for 30 minutes
Scones
Step 2
Adjust oven rack to middle position; heat oven to 375 degrees. Spread oats evenly on baking sheet and toast in oven until fragrant and lightly browned, 7 to 9 minutes; cool on wire rack. Increase oven temperature to 450 degrees. Line second baking sheet with parchment paper. When oats are cooled, measure out 2 tablespoons and set aside.
Step 3
Whisk milk, cream, Cinnamon-Pear balsamic vinegar and egg in a bowl until incorporated; remove 1 tablespoon to small bowl and reserve for glazing.
Step 4
Pulse flour, cinnamon, 1/3 cup sugar, baking powder, and salt in food processor until combined, about four 1-second pulses. Scatter cold butter evenly over dry ingredients and pulse until mixture resembles coarse cornmeal, twelve to fourteen 1-second pulses. Transfer mixture to medium bowl; stir in cooled oats and marinated pears. Using rubber spatula, fold in liquid ingredients until large clumps form. Mix dough by hand in bowl until dough forms cohesive mass.
Step 5
Dust work surface with half of reserved oats, turn dough out onto work surface, and dust top with remaining oats. Gently pat into 7-inch circle about 1 inch thick. Using bench scraper or chef’s knife, cut dough into 8 wedges and set on parchment-lined baking sheet, spacing them about 2 inches apart. Brush surfaces with reserved egg mixture and sprinkle with 1 tablespoon sugar. Bake until golden brown, 12 to 14 minutes; cool scones on baking sheet on wire rack 5 minutes, then remove scones to cooling rack and cool to room temperature, about 30 minutes. Serve.

Note

Click below to purchase these EVOO Marketplace products online:

Cinnamon Pear Dark Balsamic

 

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SWEET AND SPICY BACON WRAPPED SCALLOPS

By on September 12, 2013   /     /   Leave a comment

SWEET AND SPICY BACON WRAPPED SCALLOPS

Print recipe
Serves 4-6
Prep time 30 minutes
Cook time 15 minutes
Total time 45 minutes
Meal type Appetizer, Lunch, Main Dish, Salad, Side Dish
Misc Serve Hot
Occasion Barbecue, Birthday Party, Casual Party, Christmas, Easter
By author EVOO Marketplace

Ingredients

  • 1lb Scallops
  • 4 tablespoons Chipotle Infused Olive Oil (EVOO Marketplace)
  • 1/4 cup Pineapple White Balsamic (EVOO Marketplace)
  • 1/3 cup Apricot Jam
  • 1 tablespoon Red Pepper Flakes
  • 10-12 thick slices Applewood Smoked Bacon
  • cube Pineapple (Enough to cover ends of toothpicks)
  • Toothpicks

Directions

Step 1
Whisk together 2Tbs Chipotle infused olive oil, Apricot jam, and Red pepper flakes
Step 2
Over medium to medium-high heat reduce the Pineapple White balsamic by about 50%. Note: A 1/4 cup will reduce in about 3-5 minutes over heat. Remove reduction from heat just prior to desired thickness. Pour into a glass bowl and place on-top of a bowl of ice. Stir continuously until the reduction cools. Once cooled, combine Pineapple reduction with sauce made in step 1
Step 3
Wrap a slice of bacon around scallop and hold in-place with a toothpick. Place a pineapple cube on the ends of the toothpick.
Step 4
Rub bacon/pineapple wrapped scallops with remaining 2 Tbs Chipotle olive oil and let sit for 20-30 minutes.
Step 5
Grill or broil scallops. Brush with Pineapple reduction glaze and serve immediately with dipping glaze.

Note

We recommend serving with roasted vegetables, pasta, or steamed rice.

Click below to purchase these EVOO Marketplace products online:

Chipotle Infused Olive Oil

Pineapple White Balsamic

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BEACH CRAB CAKES WITH CHIPOTLE AIOLI SAUCE

By on September 12, 2013   /     /   Leave a comment

BEACH CRAB CAKES WITH CHIPOTLE AIOLI SAUCE

Print recipe
Serves 4-6
Prep time 1 hour
Cook time 15 minutes
Total time 1 hour, 15 minutes
Allergy Shellfish
Meal type Appetizer, Lunch, Main Dish, Salad, Starter
Misc Serve Hot
Occasion Barbecue, Birthday Party, Casual Party, Christmas, Easter
By author EVOO Marketplace

Ingredients

Crab Cakes

  • 1 Large Egg
  • 1/2 cup Mayonnaise
  • 1/4 cup Panko Breadcrumbs
  • 3 tablespoons Chipotle Infused Olive Oil (EVOO Marketplace)
  • 1lb Lump Crab Meat
  • 1 teaspoon Jalapeno (Finely Chopped)
  • All-Purpose Flour (For Dusting)
  • 1 cup Ultra-Premium Extra Virgin Olive Oil (Robust) (EVOO Marketplace)

Aioli

  • 2 Large Egg Yolks
  • 1 cup Chipotle Infused Olive Oil (EVOO Marketplace)
  • 3 tablespoons Peach White Balsamic (EVOO Marketplace)
  • dash Sea Salt
  • dash Black Pepper

Directions

Crab Cakes
Step 1
In a large bowl, thoroughly mix egg, seafood seasoning, mayonnaise, breadcrumbs, Jalapeno, and Chipotle Infused Olive Oil.
Step 2
Add the lumb crab and fold by hand, being careful not to break up the lumps of meat. Refrigerate 30 minutes to 1 hour.
Step 3
Portion the crab mixture into 2-ounce cakes and lightly dust with flour. Heat 1 cup Ultra-Premium EVOO over medium-high heat. Note: A sign when the EVOO is ready is when it starts to pull to the sides of fry-pan and appear to thin out. It may also appear that the oil is about to bubble from underneath. Do not burn the oil! Immediately add the crab cakes and sauté until golden brown, 2 to 3 minutes per side.
Aioli
Step 4
In a medium bowl, whisk eggs while gradually adding Chipotle Infused Olive Oil. Add Peach White Balsamic and continue whisking until mixture is light and creamy. Season with salt and pepper and refrigerate for 30 minutes.
Step 5
Serve drizzled over finished lump crab cakes

Note

Serve with roasted vegetables, mixed greens, steamed red potatoes, or Basmati rice.

Click below to purchase these EVOO Marketplace products online:

Ultra-Premium EVOO

Chipotle Infused Olive Oil

Peach White Balsamic

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SESAME HONEY GINGER SEARED SCALLOPS

By on September 12, 2013   /     /   Leave a comment

SESAME HONEY GINGER SEARED SCALLOPS

Print recipe
Serves 4
Prep time 30 minutes
Cook time 10 minutes
Total time 40 minutes
Meal type Appetizer, Main Dish
Misc Serve Hot
Occasion Barbecue, Birthday Party, Casual Party
By author EVOO Marketplace

Ingredients

Scallops

  • 1lb Scallops
  • 1/4 cup Japanese Toasted Sesame Oil (EVOO Marketplace)
  • 1 bunch Scallions (Chopped)
  • 1 tablespoon Garlic (Finely Chopped)
  • dash Sea Salt
  • dash Black Pepper

Drizzle Sauce

  • 2 tablespoons Honey Ginger White Balsamic (EVOO Marketplace)
  • 2 tablespoons Japanese Toasted Sesame Oil (EVOO Marketplace)

Directions

Scallops
Step 1
Rinse scallops and pat dry with paper towel.
Step 2
Coat scallops with Japanese Toasted Sesame Oil and let sit for 20-30 minutes.
Step 3
Add 1 Tbs of Toasted Sesame Oil to fry pan and sauté scallions and garlic ~2 minutes.
Step 4
Add scallops and sear 2 minutes per side or untill cooked through
Drizzle Sauce
Step 5
Whisk together equal parts Japanese Toasted Sesame Oil and Honey Ginger White Balsamic. Drizzle over cooked scallops.
Step 6
Serve immediately

Note

We recommend serving this dish with Basmati rice, couscous, or your favorite pasta.

Click below to purchase these EVOO Marketplace products online:

Japanese Toasted Sesame Oil

Honey Ginger White Balsamic

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SWEET AND HEAT GRILLED FLANK STEAK

By on September 12, 2013   /     /   Leave a comment

SWEET AND HEAT GRILLED FLANK STEAK

Print recipe
Dietary Diabetic, Gluten Free
Meal type Appetizer, Lunch, Main Dish, Salad, Side Dish, Starter
Misc Pre-preparable, Serve Cold, Serve Hot
Occasion Barbecue, Birthday Party, Casual Party, Easter, Halloween, Valentines day
By author EVOO Marketplace

Ingredients

  • 1-1.5lb Flank Steak
  • 5 tablespoons Chipotle Infused Olive Oil (EVOO Marketplace)
  • 5 tablespoons Dark Chocolate Infused Balsamic Vinegar (EVOO Marketplace)
  • dash Sea Salt
  • dash Pepper

Directions

Step 1
Using a dinner fork, prick flank steak approximately 20-30 times. Place flank steak in zip-lock bag.
Step 2
Whisk together equal parts Chipotle Olive Oil and Dark Chocolate Balsamic Vinegar. Pour over steak. (Optional: after grilling prepare another equal batch of Chipotle Olive Oil and Dark Chocolate Balsamic for drizzling over cooked meat.)
Step 3
Marinate for at least 12-24 hours.
Step 4
Set grill to high heat. Grill steak to a pink center (approximately 4-6 minutes/side).
Step 5
Loosely tent steak with foil and allow steak to rest, approximately 5-7 minutes.
Step 6
Cut steak 1/4 inch thick against the grain on a bias. Drizzle with reserved marinade. Serve immediately.

Note

Click below to purchase these EVOO Marketplace products online:

Chipotle Infused Olive Oil

Dark Chocolate Infused Balsamic

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SOY BALSAMIC GLAZED CHICKEN WINGS

By on September 12, 2013   /     /   Leave a comment

SOY BALSAMIC GLAZED CHICKEN WINGS

Print recipe
Serves 6-8
Meal type Appetizer, Lunch, Main Dish, Side Dish, Snack
Misc Pre-preparable, Serve Hot
Occasion Barbecue, Birthday Party, Casual Party
By author EVOO Marketplace

Ingredients

  • 1/2 cup Serrano-Honey Infused Vinegar (18 Yr Traditional, Dark Chocolate, or Maple Balsamic Vinegars-EVOO Marketplace)
  • 1/2 cup Honey
  • 1/2 cup Brown Sugar (Packed)
  • 1/2 cup Soy Sauce
  • 5 sprigs Rosemary
  • 5 cloves Garlic (Halved)
  • 12 Chicken Drumsticks
  • 2 tablespoons Toasted Sesame Seeds
  • 1/4 cup Flat-leaf Parsley (Fresh, Chopped)

Directions

Step 1
Combine the Serrano Honey vinegar, honey, brown sugar, soy sauce, rosemary sprigs, and garlic cloves, in a large, re-sealable plastic bag. Shake and squeeze the contents of the bag to dissolve the honey and the brown sugar. Add the chicken drumsticks to the bag and seal with as little air as possible in the bag. Place in the refrigerator and marinate for 6 hours to overnight.
Step 2
Preheat the oven to 450F degrees. Place the chicken drumsticks on a foil-lined baking sheet. Bake until the skin is caramelized, about 30 to 35 minutes.
Step 3
Meanwhile, place the marinade in a small saucepan. Bring the marinade to a boil (in order to kill bacteria). Reduce the heat to simmer and cook over low heat until thick, about 15 minutes.
Step 4
Use a pastry brush, brush the reduced cooked marinade on the Chicken wings. Place back in oven for an additional 10 minutes to allow reduction to caramelize onto wings. Place the chicken on a serving platter. Sprinkle with the sesame seeds and the chopped parsley.
Step 5
Use a pastry brush to brush some of the cooked marinade on the cooked chicken. Place the chicken on a serving platter. Sprinkle with the sesame seeds and the chopped parsley.

Note

Click below to purchase these EVOO Marketplace products online:

Serrano Honey Vinegar

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SKIRT STEAK TACOS

By on September 12, 2013   /     /   Leave a comment

SKIRT STEAK TACOS

Print recipe
Meal type Appetizer, Lunch, Main Dish
Misc Child Friendly, Serve Cold, Serve Hot
Occasion Barbecue, Birthday Party, Casual Party
By author EVOO Marketplace

Ingredients

  • 2lb Skirt Steak (Preferable "Outside" Skirt)
  • 2 tablespoons Chipotle Infused Olive Oil (EVOO Marketplace)
  • 2 tablespoons Organic Garlic Infused Olive Oil (EVOO Marketplace)
  • 1 tablespoon Kosher Salt
  • 1 tablespoon Pepper (Freshly Ground)

Directions

Step 1
Mix the Chipotle infused olive oil, Garlic infused olive oil, salt and pepper together.
Step 2
Rub onto skirt steak and marinate 15 minutes at room temperature.
Step 3
Grill on high heat 2 minutes per side, then medium heat for 2 additional minutes. Remove steak from heat, foil tent and allow to rest 5 minutes.
Step 4
Cut steak on a bias and serve with warm corn tortillas. Dash taco with fresh cilantro and onion.

Note

Click below to purchase these EVOO Marketplace products online:

Chipotle Infused Olive Oil

Organic Garlic Infused Olive Oil

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WHITE TRUFFLE MAC AND CHEESE

By on September 10, 2013   /     /   Leave a comment

White Truffle Mac and Cheese

Print recipe
Serves 6
Allergy Milk
Meal type Appetizer, Main Dish, Side Dish
Misc Pre-preparable, Serve Hot
Occasion Barbecue, Birthday Party, Christmas, Formal Party, Thanksgiving, Valentines day
By author EVOO Marketplace

Ingredients

  • 1lb Elbow Macaroni
  • 2 tablespoons White Truffle Olive Oil (May Subsitutie With Chipotle, Garlic, or Black Truffle Olive Oil-EVOO Marketplace)
  • dash Sea Salt (EVOO Marketplace)
  • 4 tablespoons Unsalted Butter
  • 4 tablespoons All-Purpose Flour
  • 2 cups Whole Milk (Hot)
  • 1 teaspoon White Pepper (Ground)
  • 1/2 teaspoon Cayenne Pepper
  • 3/4 cups Fontina Cheese (Grated)
  • 3/4 cups Gruyere Cheese (Grated)
  • 3/4 cups Extra Sharp Chedder Cheese (Grated)
  • 1/4 cup Parmesan (Grated)
  • 1/2 cup Bread Crumbs

Directions

Step 1
Preheat oven to 350 degrees. Bring 6 quarts of salted water to a boil. Add pasta and cook according to the package directions; about 8-10 minutes.
Step 2
While the pasta is cooking, heat the butter over medium heat in a saucepan until hot. Whisk in the flour to create a roux for the white-sauce base. Cook the flour and butter, over low heat, for 5 to 7 minutes, add the hot milk in a steady stream. Cook the white sauce for 10 minutes. Add the salt, pepper, cayenne pepper, Gruyere, Cheddar and Fontina cheeses and cook for 2 minutes over low heat
Step 3
Drain the pasta and place into a baking casserole dish large enough to hold the pasta and all of the sauce. Add the cheese sauce by pouring over the top. Sprinkle the breadcrumbs and Parmesan cheese over the top and bake for 15 minutes or until the top is well-browned and
crusty. Let rest 10 minutes before serving.
Step 4
Before serving drizzle with White Truffle Olive Oil
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WHITE TRUFFLE ROASTED POTATOES

By on September 10, 2013   /     /   Leave a comment

White Truffle Roasted Potatoes

Print recipe
Serves 3-4
Prep time 10 minutes
Cook time 45 minutes
Total time 55 minutes
Meal type Appetizer, Side Dish, Starter
Misc Gourmet, Serve Hot
Occasion Barbecue, Birthday Party, Formal Party, Thanksgiving
By author EVOO Marketplace

Ingredients

  • 4 Large Yukon Gold Potatoes
  • 2-3 teaspoons White Truffle Olive Oil (EVOO Marketplace)
  • dash Sea Salt
  • dash Pepper (Ground)

Directions

Step 1
Quarter potatoes and drizzle with White Truffle olive oil
Step 2
Season with sea salt and pepper.
Step 3
Roast at 400F for ~45 minutes.
Step 4
Finish with a light drizzle of White Truffle olive oil and a dash of Parmesan Cheese.
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EVOO MARKETPLACE BASIL CINNAMON PEAR PIZZA

By on September 10, 2013   /     /   Leave a comment

EVOO MARKETPLACE BASIL CINNAMON PEAR PIZZA

Print recipe
Prep time 16 hours
Cook time 15 minutes
Total time 16 hours, 15 minutes
Meal type Appetizer, Lunch, Main Dish
Occasion Birthday Party, Casual Party

Ingredients

Pizza

  • 1 Large Pizza Dough
  • handful Fresh Basil
  • 1 Medium Red Onion (Thinly sliced)
  • 1 Medium Red Bell Pepper (Thinly sliced)
  • 6 thin slices Fresh Mozzarella
  • 1 Large Chicken Breast (Thinly sliced)

Marinade

  • 4 tablespoons Organic Basil Infused Olive Oil (EVOO Marketplace)
  • 4 tablespoons Cinnamon Pear Dark Balsamic (EVOO Marketplace)

Sauce

  • 1 tablespoon Organic Basil Infused Olive Oil (EVOO Marketplace)
  • 1 tablespoon Cinnamon Pear Dark Balsamic (EVOO Marketplace)

Directions

Marinade
Step 1
Whisk together 4 Tbs of each the Organic Basil Infused Olive Oil and Cinnamon Pear Dark Balsamic. Pour into ziplock bag and add thin sliced chicken. Marinate overnight.
Sauce
Step 2
Whisk together 1 Tbs of each the Organic Basil Olive Oil and Cinnamon Pear Dark Balsamic. Lightly brush over pizza crust. Do not over-sauce as pizza will become soggy.
Pizza
Step 3
Saute marinated chicken for 5-7 minutes or until just done. Do not overcook as the chicken will also be baked.
Step 4
Layer pizza with sliced red onion, sliced red bell pepper, fresh basil, sliced mozzarella, and sauteed chicken. Bake pizza according to instructions provided on pizza crust. Drizzle finished pizza with any remaining sauce.

Note

Have fun with this one as any of our amazing Olive Oil-Balsamic pairings will work.  Do be afraid to explore!

Click below to purchase these EVOO Marketplace products online:

Organic Basil Infused Olive Oil

Cinnamon Pear Dark Balsamic

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EVOO SIMPLE PASTA SALAD

By on September 10, 2013   /     /   Leave a comment

EVOO Marketplace Simple Pasta Salad

Print recipe
Serves 3-4
Prep time 30 minutes
Cook time 15 minutes
Total time 45 minutes
Allergy Milk
Meal type Appetizer, Salad, Side Dish
Misc Child Friendly, Serve Cold
Occasion Barbecue, Birthday Party, Casual Party
By author EVOO Marketplace

Ingredients

  • 1/2 cup Ultra Premium Extra Virgin Olive Oil-Medium Intensity (May substitute for Tuscan Herb Olive Oil-EVOO Marketplace)
  • 2 tablespoons Ultra Premiun Extra Virgin Olive Oil-Medium Intensity (May substitute for Tuscan Herb Olive Oil-EVOO Marketplace)
  • 16oz Pasta (Rotini Or Fusilli)
  • 2 Medium Red Bell Peppers (Sliced)
  • 1/2 cup Sicilian Lemon Balsamic Vinegar (EVOO Marketplace)
  • 8oz Fresh Mozzarella (Cubed)
  • 1/4 cup Fresh Peas (Thawed frozen peas work fine too)

Directions

Step 1
Slice Red Bell Pepper and marinate in Sicilian Lemon White balsamic vinegar 30 minutes-1hr.
Step 2
Place 2 Tbs Ultra-Premium EVOO in a hot saute pan and add marinated Red Bell Pepper including Sicilian Lemon Balsamic marinaded. Saute 3-5 minutes. Set aside to cool.
Step 3
Cook pasta al-dente (11-13 minutes). Immediately drain water and run under cold water until pasta is cool.
Step 4
Combine sauteed Red Bell Pepper, pasta, mozzarella and peas. Drizzle with remaining Ultra-Premium EVOO.
Step 5
Refrigerate and serve cold.
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VANILLA BALSAMIC FRUIT SALSA

By on September 10, 2013   /     /   Leave a comment

VANILLA BALSAMIC FRUIT SALSA WITH CHIPOTLE SPICED TORTILLA CHIPS

Print recipe
Meal type Appetizer, Salad, Snack, Starter
Misc Child Friendly, Pre-preparable, Serve Cold
Occasion Barbecue, Birthday Party, Casual Party, Christmas, Thanksgiving, Valentines day
By author EVOO Marketplace

Ingredients

Fruit Salsa

  • 1lb Strawberries (Chopped)
  • 4 Medium Kiwis (Chopped)
  • 1/2lb Blackberries (Chopped)
  • 1/2lb Raspberries (Chopped)
  • 1/2 cup Vanilla Infused Balsamic Vinegar (EVOO Marketplace)
  • 5 tablespoons Spiced Vanilla Bean Sugar (Savory Spice Shop)

Tortilla Chips

  • 1 packet Flour Tortillas
  • 1/4 cup Chipotle Infused Olive Oil (Substitute For Harissa Infused Or Red Cayenne Fused Olive Oil-EVOO Marketplace)

Directions

Fruit Salsa
Step 1
Slowly combine fruits together in a large bowland set aside.
Step 2
Pour 1/2 cup Vanilla balsamic into a small sauce pan, add 2 Tbs Spiced Vanilla Bean Sugar and let
simmer till slightly thickened (7-10minutes). Note: Remove from heat just before desired thickness is
reached as reduction will continue until cooled. Alternatively, place reduction in a glass bowl and set ontop a larger bowl containing ice. Stir continuously until cooled.
Step 3
Add cooled Vanilla Balsamic reduction to berries and marinate overnight.
Tortilla Chips
Step 4
Cut Tortillas into triangles and place in mixing bowl.
Step 5
Add 1/4 Cup Chipotle Olive Oil and 2 Tbs Spiced Vanilla Bean Sugar. Mix by stirring with hands
Step 6
Set oven broiler to high and place single layer of tortilla chips on baking sheet.
Step 7
Broil until chips turn golden brown (1-2 minutes).
Step 8
Remove from oven, place chips on paper towel and sprinkle with remaining Spiced Vanilla Bean Sugar.
Step 9
Serve fruit salsa with spiced tortilla chips.

Note

Click below to purchase these EVOO Marketplace products online:

Vanilla Dark Balsamic

Chipotle Infused Olive Oil

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SALSA ADDICTION

By on September 10, 2013   /     /   Leave a comment

SALSA ADDICTION

Print recipe
Prep time 30 minutes
Dietary Diabetic, Gluten Free, Vegan, Vegetarian
Meal type Appetizer, Condiment, Snack, Starter
Misc Serve Cold
Occasion Barbecue, Birthday Party, Casual Party
By author EVOO Marketplace

Ingredients

  • 2 cans Black Beans (Drained And Rinsed)
  • 6 stalks Green Onions (Chopped)
  • 1/2 Medium Pineapple (Fresh And Diced)
  • 4 sticks Celery (Diced)
  • 1 cup Sweet Corn (Fresh Or Frozen)
  • 1 Large Red Pepper (Diced)
  • 1 Large Yellow Pepper (Diced)
  • 1 Large Orange Pepper (Diced)
  • 1 can Hot Rotel Tomatoes With Habanero Peppers (Drained)
  • 1/4 cup Cilantro (Fresh)
  • 1 teaspoon Cumin
  • 1 teaspoon Corriander
  • 2 cloves Garlic (Finely Chopped)
  • 1/2 cup Grape Tomatoes (Halved)
  • 1/4 cup Sicilian Lemon Infused Balsamic Vinegar (EVOO Marketplace)
  • 1/4 cup Aged Pineapple Infused Balsamic Vinegar (EVOO Marketplace)
  • 1 juice Lime
  • dash Sea Salt
  • dash Red Pepper Flakes

Directions

Step 1
Combine & mix all ingredients in bowl. Chill for 20-30 minutes.
Step 2
Serve with tortilla chips over fish, chicken, or pork. Makes a great topping for tacos.

Note

Click below to purchase these EVOO Marketplace products online:

Sicilian Lemon White Balsamic

Pineapple White Balsamic

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HABANERO MANGO SALSA

By on September 10, 2013   /     /   Leave a comment

HABANERO MANGO SALSA

Print recipe
Prep time 20 minutes
Dietary Diabetic, Gluten Free, Vegan, Vegetarian
Meal type Appetizer, Condiment, Starter
Misc Serve Cold
Occasion Barbecue, Birthday Party, Casual Party
By author EVOO Marketplace

Ingredients

  • 2 Medium Mangos (Diced Into 1/4" Sections)
  • 3 tablespoons Serrano Honey Infused Balsamic Vinegar (EVOO Marketplace)
  • 3 tablespoons Mango Infused Balsamic Vinegar (EVOO Marketplace)
  • 1/4 cup Organic Persian Lime Infused Olive Oil (EVOO Marketplace)
  • 1/4 teaspoon Chili Paste
  • 2-4 Medium Habanero Peppers (Seeded And Chopped. May Substitute With Serrano or Jalapeno Peppers)
  • 1/4 cup Red Onion (Chopped)
  • 1/2 teaspoon Cumin
  • 1/4 cup Cilantro (Chopped)
  • dash Sea Salt

Directions

Step 1
In a medium size bowl, whisk together Persian Lime Olive Oil, Serrano Honey Vinegar, and Mango White Balsamic. Add dressing to the chopped ingredients, mix well and chill for 15-30 minutes.
Step 2
A perfect serving compliment for any of our Seafood, Fish, Pork or Beef recipes.

Note

Click below to purchase these EVOO Marketplace products online:

Serrano Honey Vinegar

Mango White Balsamic

Persian Lime Infused Olive Oil

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GINGERED ORANGE AND AVOCADO SALAD

By on September 10, 2013   /     /   Leave a comment

GINGERED ORANGE AND AVOCADO SALAD

Print recipe
Serves 2
Prep time 2 hours
Meal type Appetizer, Salad, Side Dish, Starter
Misc Pre-preparable, Serve Cold
Occasion Barbecue, Birthday Party, Casual Party, Christmas, Easter, Thanksgiving
By author EVOO Marketplace

Ingredients

  • 3 tablespoons Verjus (Substitute Equal Parts White Grape Juice And Lemon Juice)
  • 2 teaspoons Ginger (Finely Minced Or Grated Fresh)
  • 2 teaspoons Shallot (Finely Minced)
  • dash Pepper
  • 2 Large Oranges (Seedless And Drained)
  • 2 Large Romain Lettuce Inner Hearts (4 To 5 Inches In Length)
  • 1 Large Avocado
  • dash Sea Salt
  • 3 tablespoons Blood Orange Fused Olive Oil (EVOO Marketplace)

Directions

Step 1
In a non-reactive bowl, whisk together verjus, ginger, shallot and black pepper. Add oranges and toss to coat.
Cover and let stand in refrigerator two to four hours.
Step 2
To serve, separate romaine leaves and arrange in pinwheel on salad plates. Halve, peel, pit and slice avocado. Arrange half of avocado slices on top of romaine leafs on each plate. With slotted spoon, remove chilled orange segments from marinade and arrange on top of avocado.
Step 3
Whisk salt and Blood Orange Fused Olive Oil into remaining marinade and drizzle over the salads. Serve
immediately.
Step 4
Feeding more than two? Just multiply.

Note

Click below to purchase these EVOO Marketplace products online:

Blood Orange Fused Olive Oil

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STRAWBERRY WALNUT SALAD

By on September 10, 2013   /     /   Leave a comment

STRAWBERRY WALNUT SUMMER SALAD

Print recipe
Prep time 10 minutes
Meal type Appetizer, Salad, Starter
Misc Serve Cold
Occasion Barbecue, Birthday Party, Casual Party, Easter
By author EVOO Marketplace

Ingredients

  • 1 bag Baby Spinach
  • 8-12 Medium Strawberries (Thinly Sliced)
  • 1 cup Walnuts (Chopped)
  • 1/4 cup Feta Or Goat Cheese (Crumbled)
  • 3 tablespoons Strawberry Infused Balsamic Vinegar (EVOO Marketplace)
  • 2 tablespoons Ultra Premium Extra Virgin Olive Oil-Mild to Medium Infensity (EVOO Marketplace)
  • 1/2 tablespoon French Roasted Walnut Oil (EVOO Marketplace)

Directions

Step 1
Throw strawberries, walnuts, and feta cheese into bowl of spinach.
Step 2
Dress with balsamic vinegar and olive oil to taste, and toss.

Note

Click below to purchase these EVOO Marketplace products online:

French Roasted Walnut Oil

Strawberry Dark Balsamic

Ultra Premium EVOO

 

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CARAMELIZED CORN MOZZARELLA SALAD

By on September 10, 2013   /     /   Leave a comment

Caramelized Corn Mozzarella Salad

Print recipe
Serves 4-6
Prep time 1 hour
Cook time 10 minutes
Total time 1 hour, 10 minutes
Meal type Appetizer, Lunch, Salad, Side Dish
Misc Serve Cold
Occasion Barbecue, Birthday Party
By author EVOO Marketplace

Ingredients

  • 2 cups Sweet Corn
  • 1 carton Grape Tomatoes (Halved)
  • 2 tablespoons Garlic (Finely Chopped)
  • 1/2 cup Fresh Basil (Roughly Chopped)
  • 2 cups Fresh Mozzarella (Pearl size balls)
  • 4 tablespoons Tuscan Herb Olive Oil (EVOO Marketplace)
  • 2 tablespoons 18 Year Aged Italian Balsamic (12 Year Aged Balsamic works great too but more tart) (EVOO Marketplace)
  • dash Sea Salt (EVOO Marketplace)
  • dash Black Pepper

Directions

Step 1
Add 2 tablespoons Tuscan Herb Olive Oil into a medium sized saute pan. Heat over medium-high until oil begins to shimmer. Add sweet corn and saute 3-5 minutes. Add garlic and basil and saute an additional 1-2 minutes. Add 2 tablespoons aged balsamic and reduce for an additional 1-2 minutes. During this step the aged balsamic will caramelize onto the sweet corn. Place caramelized corn & garlic mixture in refrigerator for 30 minutes to 1 hour to cool.
Step 2
After caramelized sweet corn, basil and garlic have cooled fold in halved grape tomatoes and fresh mozzarella balls. Drizzle salad with remaining 2 tablespoons Tuscan Herb Olive Oil. Season with sea salt and black pepper.
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ITALIAN BREAD DIP

By on September 7, 2013   /     /   Leave a comment

Italian Bread Dip

Print recipe
Serves 4
Prep time 5 minutes
Meal type Appetizer, Bread, Condiment, Lunch, Salad, Side Dish, Snack
Occasion Barbecue, Birthday Party, Casual Party, Christmas, Easter, Formal Party, Halloween, Thanksgiving
By author EVOO Marketplace

Ingredients

  • 1/2 cup Tuscan Herb Olive Oil (EVOO Marketplace)
  • 2 tablespoons 18 Year Aged Italian Balsamic (EVOO Marketplace)
  • 2 tablespoons Parmigiano Cheese (Shredded)
  • dash Sea Salt (EVOO Marketplace)

Directions

Step 1
Whisk together Tuscan Herb Olive Oil, 18 Year Aged Italian Balsamic, and a dash of Sea Salt. Sprinkle with Parmigiano cheese and serve.
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