BALSAMIC CHICKEN WITH GREEN BEANS

By on January 3, 2016   /    

Balsamic Chicken With Green Beans

Print recipe
Balsamic Chicken With Green Beans
Serves 3-4
Prep time 10 minutes
Cook time 20 minutes
Total time 30 minutes
Meal type Main Dish
Balsamic chicken with green beans is one of our favorite quick and easy recipes. The most important trick to this recipe is to ensure you are using the highest quality (not most expensive) olive oil and balsamic vinegar, available at EVOO Marketplace. Just like all balsamics and olive oils are NOT created equal neither is chicken quality. We have found locally the highest quality chicken to be Red Bird. This recipe is extremely quick and easy to prepare. Enjoy!!

Ingredients

  • 1.5lb Chicken Breast or Tenderloin
  • 4 tablespoons 18 Year Aged Balsamic (EVOO Marketplace)
  • 1 tablespoon Denissimo Balsamic (EVOO Marketplace)
  • 1 tablespoon Honey (J & J Honey EVOO Marketplace)
  • 3 tablespoons Garlic Infused Olive Oil (EVOO Marketplace)
  • 1lb Fresh Green Beans (May substitute with broccoli, asparagus, slivered carrots)
  • 1 cup Grape Tomatoes (Halved)
  • 1/2 cup Parmigiano Cheese (Grated)
  • Sea Salt (To Taste)
  • Black Pepper (To Taste)
  • Red Pepper (Crushed) (To Taste)
  • 1lb Mushrooms (Sliced)

Directions

Step 1
In a large skillet add 2 Tbs Garlic infused olive oil and heat over medium to medium-high heat. Season Chicken with salt and pepper and saute 8-10 minutes until golden brown.
Step 2
Add 1 Tbs Garlic infused olive oil to a medium skillet and heat over medium to medium-high heat. Add mushrooms and saute 3-5 minutes. Add Green Beans and saute an additional 2 minutes.
Step 3
Combine 18 Year Balsamic, Honey, and Red Pepper Flakes. Add to sauce pan and heat 1-2 minutes over medium to medium-high heat. The goal is to slightly thicken the mixture.
Step 4
Add sauted Chicken, Mushrooms, Green Beans, and halved tomatoes to sauce and toss over medium high heat 1-2 minutes.
Step 5
Drizzle with ~1 Tbs Denissimo Balsamic and serve. Serve over steamed brown rice if desired.

INGREDIENT LINKS

Back to Top

CHIPOTLE BAKED FISH WITH BLACK BEAN SALSA

By on September 12, 2013   /     /   Leave a comment

CHIPOTLE BAKED FISH WITH BLACK BEAN SALSA

Print recipe
Serves 4
Prep time 20 minutes
Cook time 15 minutes
Total time 35 minutes
Allergy Fish
Meal type Main Dish
Misc Serve Hot
Occasion Casual Party
By author EVOO Marketplace

Ingredients

  • 1lb Cod (Can substitue and White fish such as Tilapia, Halibut, Sea Bass)
  • 1/2 cup Chipotle Infused Olive Oil (EVOO Marketplace)
  • 12oz Black Beans (Washed)
  • 12oz Sweet Corn
  • 2 cloves Garlic (Finely Chopped)
  • 1/4 cup Cilantro (Chopped)
  • 1 Lime (Juice)
  • dash Sea Salt
  • dash Black Pepper

Optional

  • 6-8 Corn or Flour Tortillas

Directions

Step 1
In a medium sized bowl, combine Black beans, sweet corn, garlic, cilantro and juice of 1 lime.
Step 2
Cut a piece of aluminum foil (enough to wrap each fish fillet) and spoon in enough Black bean/sweet corn mixture to cover bottom of foil.
Step 3
Place fish on top of Black bean mixture and drizzle Chipotle infused olive oil over each fillet.
Step 4
Set oven to 350 and bake for approximately 20-25 minutes (depending on thickness of fish fillet).

Note

We recommend serving with warm tortillas or Basmati rice.

Click below to purchase these EVOO Marketplace products online:

Chipotle Infused Olive Oil

Back to Top

ROASTED WALNUT AND ARUGULA PESTO WITH LEMON SEARED SCALLOPS

By on September 12, 2013   /     /   Leave a comment

ROASTED WALNUT AND ARUGULA PESTO LINGUINI WITH SEARED LEMON SCALLOPS

Print recipe
Serves 4
Prep time 30 minutes
Cook time 10 minutes
Total time 40 minutes
Allergy Fish
Meal type Main Dish
Misc Serve Hot
Occasion Casual Party
By author EVOO Marketplace-Chef Lauren May

Ingredients

Pesto

  • 5oz Arugula (Washed and spun dry)
  • 1/2 cup Parmigiano-Regianno (Freshly Grated)
  • 3/4 cups Walnuts (Finely Chopped-Toasted in saute pan until dark and fragrant)
  • 3 tablespoons Lemon Juice (Freshly Squeezed)
  • 1 clove Garlic (Peeled and smashed)
  • dash Sea Salt
  • dash Cracked Black Pepper
  • 1/2 cup Ultra-premium EVOO (Medium to Robust Intensity) (EVOO Marketplace)
  • 1/2 cup Roasted Walnut Oil (EVOO Marketplace)

Scallops

  • 1lb Scallops
  • 4 tablespoons Ultra-Premium EVOO (Medium Intensity) (EVOO Marketplace)
  • 4 tablespoons Sicilian Lemon White Balsamic (EVOO Marketplace)

Directions

Pesto
Step 1
In a food processor, combine together arugula, Parmesan, toasted walnuts, and lemon juice. Pulse until mixed together
Step 2
Through the mouth of the processor, feed in the oils whisked together in a small stream (thinner than a pencil).
Step 3
Season (salt and pepper) to taste.
Scallops
Step 4
Whisk together salt, EVOO and balsamic to form a temporary emulsion
Step 5
Place scallops in freezer bag with marinade/emulsion and seal; be careful to expel all air from the bag. Leave 30 minutes
Step 6
Sear scallops in hot sauté pan until lightly firm on both sides, flipping only once. Total cook time 3-5 minutes or until done.

Note

Click below to purchase these EVOO Marketplace products online:

Ultra-Premium EVOO

French Roasted Walnut Oil

Sicilian Lemon White Balsamic

Back to Top

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

Back to Top

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

Back to Top

COCONUT HALIBUT WITH PINOT GRIGIO SAUCE

By on September 12, 2013   /     /   Leave a comment

COCONUT HALIBUT WITH PINOT GRIGIO SAUCE

Print recipe
Serves 4-6
Prep time 30 minutes
Cook time 30 minutes
Total time 1 hour
Allergy Fish
Meal type Main Dish
Misc Serve Hot
Occasion Casual Party, Christmas, Formal Party, Valentines day
By author EVOO Marketplace

Ingredients

Halibut

  • 1lb Halibut Fillet
  • 4 tablespoons Ultra Premium EVOO (Medium Intensity) (EVOO Marketplace)
  • 4 tablespoons Coconut White Balsamic (EVOO Marketplace)
  • 1 Small Shallot (Minced)
  • 1 clove Garlic (Minced)
  • 1 tablespoon Cilantro (Chopped)
  • dash Sea Salt
  • dash Black Pepper

Halibut (Optional)

  • 2 tablespoons Capers

Sauce

  • 3 Small Shallot (Minced)
  • 1/2 cup Pinot Grigio White Wine
  • 4 tablespoons Butter
  • 1/2 tablespoon Flat-leaf Parsley (Finely Chopped)
  • dash Sea Salt

Directions

Halibut
Step 1
Combine the shallot, garlic, EVOO, Coconut Balsamic, capers, salt, pepper and cilantro. Toss and then chill 20
minutes. While mixture is chilling prepare sauce as described below.
Step 2
Heat 3 tablespoons of Ultra-Premium EVOO in a large non-stick skillet over medium to medium-high heat. (Note: Once EVOO starts to thin and spread in pan you are ready to go). Place Halibut fillets and mixture prepared in step 1 into pan. Cook for about 6 – 8 minutes and then turn. Cook for another 6 – 8 minutes or until cooked through.
Pinot Grigio Sauce
Step 3
In a small saucepan add minced shallot and Pinot Grigio White wine. Simmer for approximately 15 minutes. Set sauce aside and allow to cool for approximately 5 minutes.
Step 4
Add Parsley and whisk in half of the butter. Stir over low heat until butter is dissolved into sauce. Season with Sea Salt and allow sauce to simmer an addition 5 minutes.

Note

Serve with roasted vegetables or Basmati rice.

Click below to purchase these EVOO Marketplace products:

Ultra-Premium EVOO

Coconut White Balsamic

Back to Top

LEMON INFUSED GARLIC SHRIMP

By on September 12, 2013   /     /   Leave a comment

Lemon Infused Garlic Shrimp

Print recipe
Serves 6
Prep time 30 minutes
Cook time 20 minutes
Total time 50 minutes
Allergy Shellfish
Meal type Main Dish
Misc Serve Hot
Occasion Casual Party
By author EVOO Marketplace

Ingredients

  • 1lb Shrimp (Large and deveined)
  • 2 tablespoons Lemon Fused Olive Oil (EVOO Marketplace)
  • 4 tablespoons Organic Garlic Infused Olive Oil (EVOO Marketplace)
  • 4 Medium Garlic cloves (Finely chopped)
  • 1/4 tablespoon Red pepper flakes
  • 1lb Rigatonicini Pasta (EVOO Marketplace)
  • 2 teaspoons Unbleached Flour
  • 1/2 cup Sicilian Lemon White Balsamic (EVOO Marketplace)
  • 3/4 cups Clam juice (We like Bar Harbor)
  • 1/2 cup Fresh flat-leaf parsley (Chopped)
  • 3 tablespoons Unsalted butter
  • 1 tablespoon Lemon juice (Freshly squeezed)
  • dash Sea Salt
  • dash Black pepper

Directions

Step 1
Toss shrimp with 2 Tbs Lemon Fused Olive Oil, 2Tbs Organic Garlic Infused Olive Oil, a dash of Sea Salt and Black pepper in a medium bowl. Let shrimp marinate at room temperature 20 minutes.
Step 2
Bring 4 quarts water to a boil in a large pot over high heat. Add 1 Tbs Sea Salt and pasta. Cook until just al-dente (~11-13min). Drain pasta, reserving 1/4 cup cooking water.
Step 3
While pasta is cooking, add 2 Tbs Organic Garlic Infused Olive Oil to a skillet and heat over medium-high heat. Once olive oil begins to thin and spread to sides of pan add shrimp. Saute shrimp 2 minutes or until just before done. Transfer shrimp to medium bowl.
Step 4
Reduce skillet heat to low and add 3 teaspoons minced garlic and Red pepper flakes, cook until fragrant, about 1 minute. Add flour and stir continuously for 1 minute. Stir in Sicilian Lemon White balsamic and cook for an additional 1 minute. Add clam juice and parsley; cook until mixture starts to thicken, approximately 1 to 2 minutes. Remove skillet from heat, whisk in butter and lemon juice. Add shrimp and pasta and cook an additional 1-2 minutes. Note if sauce becomes too thick slowly add reserved cooking water to desired consistency. Season with sea salt and Black pepper
Back to Top

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

Back to Top

LEMON MANGO INFUSED GRILLED HALIBUT

By on September 12, 2013   /     /   Leave a comment

Lemon Mango Infused Grilled Halibut

Print recipe
Serves 4
Prep time 30 minutes
Cook time 15 minutes
Total time 45 minutes
Allergy Fish
Meal type Main Dish
Misc Serve Hot
Occasion Barbecue, Birthday Party, Casual Party
By author EVOO Marketplace

Ingredients

Fish

  • 1lb Halibut Fillets (Can substitute with other firm White fish-Mahi Mahi, Talapia, or raw Shrimp)
  • 3 tablespoons Lemon Fused Olive Oil (EVOO Marketplace)
  • dash Sea Salt
  • dash Black Pepper

Drizzle Sauce

  • 3 tablespoons Mango White Balsamic (EVOO Marketplace)
  • 3 tablespoons Lemon Fused Olive Oil (EVOO Marketplace)

Directions

Fish
Step 1
Clean fish and pat dry with paper towel. Coat with Lemon Fused Olive Oil and let sit for 10-20 minutes.
Step 2
Lightly oil grill to prevent sticking and preheat to high heat.
Step 3
Season fish with salt and pepper. Grill fish fillets for about 5 minutes on each side, until browned and fish can be flaked with a fork. Remove to a warm serving plate.
Drizzle Sauce
Step 4
Prepare drizzle sauce by whisking together equal parts of Lemon Fused Olive Oil and Mango White Balsamic. Drizzle over grilled fish.

Note

We love to serve this dish with couscous or basmati rice.

Back to Top

CRUNCHY TILAPIA WITH TOMATO MANGO SALSA

By on September 12, 2013   /     /   Leave a comment

CRUNCHY TALAPIA WITH TOMATO MANGO SALSA

Print recipe
Serves 4
Prep time 20 minutes
Cook time 20 minutes
Total time 40 minutes
Allergy Fish
Meal type Main Dish
Occasion Casual Party
By author EVOO Marketplace

Ingredients

Fish

  • 6 Talapia Fillets
  • 1/3 cup Organic Persian Lime Olive Oil (EVOO Marketplace)
  • 1 cup Pecans (Chopped)
  • 3-4 Medium Roma Tomatoes (Chopped)

Salsa

  • 1 Mango (Diced)
  • 2 tablespoons Mango White Balsamic (EVOO Marketplace)
  • 2 tablespoons Organic Persian Lime Olive Oil (EVOO Marketplace)
  • 1 tablespoon Red Onion (Finely Chopped)
  • 2 tablespoons Cilantro (Finely Chopped)
  • 1 teaspoon Jalapeno Pepper (Finely Chopped)

Directions

Fish
Step 1
Pat Tilapia fillets dry with paper towel.
Step 2
Coat fish with Organic Persian Lime Olive Oil and coat each side with chopped Pecans
Step 3
Place in a greased baking dish. Season with salt and pepper.
Step 4
Cover and bake at 350F for 15-20 minutes or until fish is firm and flakes
Salsa
Step 5
Combine equal parts Organic Persian Lime Olive Oil and Mango White balsamic.
Step 6
Toss chopped tomatoes, mango, red onion, jalapeno, and cilantro with dressing.

Note

Click below to purchase these EVOO Marketplace products online:

Organic Persian Lime Olive Oil

Mango White Balsamic

Back to Top

CHILI LIME COCONUT SHRIMP

By on September 12, 2013   /     /   Leave a comment

Chili Lime Coconut Shrimp

Print recipe
Serves 3-4
Prep time 30 minutes
Cook time 10 minutes
Total time 40 minutes
Allergy Shellfish, Soy
Meal type Main Dish
Misc Serve Hot
Occasion Barbecue
By author EVOO Marketplace

Ingredients

Marinade

  • 1lb Prawns
  • 2 tablespoons Persian Lime Olive Oil (EVOO Marketplace)
  • 2 tablespoons Coconut White Balsamic (EVOO Marketplace)
  • 2 tablespoons Chili Garlic Sauce (Sambal Oelek)
  • 1 teaspoon Soy Sauce
  • 1 teaspoon Cracked Black Pepper

Drizzle Sauce

  • 2 tablespoons Persian Lime Olive Oil (EVOO Marketplace)
  • 2 tablespoons Coconut White Balsamic (EVOO Marketplace)

Directions

Marinade
Step 1
In a small bowl, whisk together Persian Lime Olive Oil, chili paste and soy sauce.
Step 2
Remove shell from shrimp and place in plastic zip-lock bag.
Step 3
Add marinade and place in refrigerator 15-30 minutes.
Step 4
Grill shrimp on high heat 4-5 minutes turning until fully cooked.
Drizzle Sauce
Step 5
Whisk together Persian Lime Olive Oil and Coconut White Balsamic. Drizzle over cooked shrimp.
Back to Top

LEMON INFUSED POACHED TUNA

By on September 12, 2013   /     /   Leave a comment

LEMON INFUSED POACHED TUNA

Print recipe
Serves 2-3
Prep time 10 minutes
Cook time 20 minutes
Total time 30 minutes
Allergy Fish
Meal type Lunch, Main Dish, Salad
Occasion Casual Party
By author Denver Post: Adapted from Nancy Silverton's book;

Ingredients

  • 12oz Fresh Albacore Tuna (Sliced into 3/4)
  • 1 tablespoon Fresh Rosemary
  • 2 Bay Leaves
  • 4 thick slices Lemon (Cut into 1/2)
  • 2 cups Lemon Fused Olive Oil (EVOO Marketplace)
  • 2 teaspoons Sea Salt
  • 1/2 teaspoon Freshly Cracked Black Pepper

Directions

Step 1
Place rosemary, bay leaves and lemon slices on the bottom of a medium saucepan.
Step 2
Place sliced Albacore Tuna on top and cover with Lemon Olive Oil. Season with Sea Salt and cracked Black Pepper.
Step 3
Cook over low heat for about 8 to 10 minutes. Lemon Olive Oil should just begin to bubble. Do not overcook, Tuna should remain somewhat cool to touch.
Step 4
Immediately remove the pan from the heat, flip over each piece of Tuna and cover the pan with a lid. Allow the tuna to sit in the warm oil for about 5 to 10 minutes, or cooked until desired pinkness.

Note

Pile this on sandwiches, flake it over couscous, or add to a mixed green salad.

Click links below to purchase these EVOO Marketplace products:

Lemon Fused Olive Oil

Back to Top

SINLESS SWEET SPICY STIR FRY WITH COCONUT BROWN RICE

By on September 12, 2013   /     /   Leave a comment

SINLESS SWEET & SPICY STIR FRY WITH COCONUT BROWN RICE

Print recipe
Serves 4
Prep time 30 minutes
Cook time 15 minutes
Total time 45 minutes
Meal type Lunch, Main Dish
Misc Serve Hot
Occasion Birthday Party, Casual Party, Formal Party
By author EVOO Marketplace-Lauren May

Ingredients

Savory Sliced Chicken Breast

  • 2 Large Boneless/Skinless Chicken Breast
  • 2 tablespoons Japanese Toasted Sesame Oil (EVOO Marketplace)
  • 1 tablespoon Honey-Ginger Infused Balsamic Vinegar (EVOO Marketplace)

Sweet And Spicy Veggie-Cashew Stir Fry

  • 1 tablespoon Japanese Toasted Sesame Oil (EVOO Marketplace)
  • 1/2 tablespoon Honey-Ginger Infused Balsamic Vinegar (EVOO Marketplace)
  • 4 cups Sugar Snap Peas (Washed with ends trimmed)
  • 1 Medium Yellow Onion (Sliced)
  • 4 Large Carrots (Sliced Thinly)
  • 1 1/2 cup Cashews (Whole And Unsalted)
  • 3 leaves Basil (Thinly sliced)
  • 1 teaspoon Ginger (Finely Minced)
  • 1 teaspoon Garlic (Finely Minced)
  • 1 Medium Serrano Chili (Ribs and seeds removed)

Sweet Coconut Infused Brown Rice

  • 2 cups Brown Rice
  • 3 3/4 cups Water
  • 1/4 cup Coconut Infused White Balsamic Vinegar (EVOO Marketplace)
  • 1/4 cup Cilantro (Rough Chop)

Directions

Savory Sliced Chicken Breast
Step 1
Clean chicken breast of any excess fat, wash and pat dry.
Step 2
Combine both Honey-Ginger Balsamic and Japanese Toasted Sesame Oil in a closed container and shake vigorously; this will create and emulsion to marinate chicken.
Step 3
Pour emulsified marinade into a zip lock freezer bag. Add chicken to bag, squeeze out all air,
seal and allow to sit room temperature while processing other meal components.
Step 4
Once ready to saute chicken, pour entire bag into hot pan and cover. Always cook presentation side first, as this allows for best caramelization.
Sweet And Spicy Veggie-Cashew Stir Fry
Step 5
Marinate all ingredients except basil and chili in a container before sauteing in a hot wok or pan.
Step 6
Saute all ingredients in the marinade until tender and caramelized, adding the basil and chili for the final 3 minutes; serve hot.
Sweet Coconut-Infused Brown Rice
Step 7
Add water EVOO, rice, dash of sea salt into medium size pan. Bring to a boil, stir and cover. Set to simmer ~20 minutes. After 20 minutes place rice aside but do not remove cover for 5 minutes.
Step 8
Drizzle with Coconut White Balsamic and fluff. Stir in chopped cilantro for added fragrance and flavor. Adding cilantro while rice is hot will increase the fragrance of your herbs.

Note

Click below to purchase these EVOO Marketplace products online:

Honey Ginger White Balsamic

Japanese Toasted Sesame Oil

Coconut White Balsamic

Back to Top

SMOKEY BLACK CHERRY GRILLED CHICKEN BREAST

By on September 12, 2013   /     /   Leave a comment

SMOKEY BLACK CHERRY GRILLED CHICKEN BREAST WITH CHIPOTLE INFUSED RICE

Print recipe
Serves 4
Dietary Diabetic, Gluten Free
Meal type Main Dish
Misc Pre-preparable, Serve Hot
Occasion Birthday Party, Casual Party, Halloween, Valentines day
By author EVOO Marketplace

Ingredients

Marinade

  • 4 Chicken Breasts (Bonless-Skinless)
  • 1/4 cup Black Cherry Infused Balsamic Vinegar (EVOO Marketplace)
  • 1/4 cup Chipotle Infused Olive Oil (EVOO Marketplace)

Rice

  • 1 cup Basmati Rice
  • 1 1/2 cup Water
  • 3 tablespoons Chiptole Infused Olive Oil (EVOO Marketplace)
  • pinch Sea Salt (Coarse)

Directions

Marinade
Step 1
Whisk together 1/4 cup Black Cherry balsamic with 1/4 cup Chipotle infused olive oil.
Step 2
Combine marinade with chicken breast in a zip lock bag and marinate overnight in refrigerator.
Rice Preparation
Step 3
Approximately 30 minutes prior to grilling chicken prepare rice by combining 1-1/2 cups water with 1 Tbs Chipotle infused olive oil and pinch of coarse sea salt in a medium size sauce pan. Bring to a boil, cover, and simmer for 20 minutes. Remove rice from heat and keep covered for additional 5 minutes.
Step 4
While rice is steaming, grill chicken breasts over medium-high to high heat until done.
Step 5
Remove lid from saucepan and season rice with 2 Tbs Chipotle infused olive oil.
Step 6
Slice chicken breast on a bias and drizzle with Black Cherry balsamic and Chipotle infused olive oil. Serve immediately over Chipotle-infused basmati rice.

Note

Click below to purchase these EVOO Marketplace products online:

Chipotle Infused Olive Oil

Black Cherry Dark Balsamic

Back to Top

BLACK CHERRY BASIL MARINATED LAMB CHOPS

By on September 12, 2013   /     /   Leave a comment

BLACK CHERRY-BASIL MARINATED LAMB CHOPS

Print recipe
Serves 4
Meal type Main Dish
Misc Serve Hot
Occasion Barbecue, Casual Party, Christmas, Formal Party, Thanksgiving
By author EVOO Marketplace

Ingredients

  • 10 Lamb Rib Chops
  • 1/2 cup Organic Basil Infused Olive Oil (Can also substitute with Chipotle, Harissa Olive Oils-EVOO Marketplace)
  • 1/4 cup Black Cherry Infused Balsamic Vinegar (EVOO Marketplace)
  • 2 cloves Garlic (Minced)
  • 1 tablespoon Rosemary (Fresh And Chopped)
  • 1 tablespoon Honey
  • 2 teaspoons Dijon Mustard
  • 1 teaspoon Dried Oregano
  • dash Sea Salt
  • dash Pepper

Directions

Step 1
Place lamb chops in a resealable zip-lock bag. Whisk together Organic Basil Olive Oil, Black Cherry Dark Balsamic, garlic, rosemary, honey, mustard, oregano, salt and pepper and pour over chops. Toss to coat. Cover and refrigerate overnight (at least 18 hours).
Step 2
Preheat grill. Grill chops over a medium high heat for about 5 minutes per side or until browned to desired darkness.

Note

Click below to purchase these EVOO Marketplace products online:

Organic Basil Olive Oil

Black Cherry Dark Balsamic

Harissa Olive Oil

Back to Top

RED APPLE BALSAMIC GLAZED PORK CHOPS

By on September 12, 2013   /     /   Leave a comment

RED APPLE BALSAMIC-GLAZED PORK CHOPS

Print recipe
Serves 4
Prep time 5 minutes
Cook time 15 minutes
Total time 20 minutes
Meal type Main Dish
Misc Serve Hot
Occasion Birthday Party, Christmas, Easter, Formal Party, Thanksgiving, Valentines day
By author EVOO Marketplace-Lauren May

Ingredients

Glaze

  • 1/2 cup Red Apple Infused Balsamic Vinegar (EVOO Marketplace)
  • 1/3 cup Brown Sugar (Packed)
  • 1/3 cup Apple Cider or Apple Juice
  • 2 tablespoons Dijon Mustard
  • 1 tablespoon Soy Sauce
  • pinch Cayenne Pepper

Pork Chops

  • 4 Boneless, Center-Cut Pork Loin Chops (5-7oz Each, 1/2 To 3/4 Inch Thick)
  • 1 tablespoon Ultra Premium Extra Virgin Olive Oil-Robust Intensity (EVOO Marketplace)
  • dash Sea Salt
  • dash Pepper (Ground)

Directions

Peach Sauce
Step 1
Combine all glaze ingredients in medium bowl; mix thoroughly and set aside.
Chops
Step 2
Trim chops and slash through fat and silver skin with sharp knife, making 2 cuts about 2 inches apart in each chop (do not cut into meat of chops). Pat chops dry with paper towels; season with salt and pepper
Heat oil in heavy-bottomed 12-inch skillet over medium-high heat. Add pork to skillet and cook until well
browned, 4 to 6 minutes. Turn chops and cook 1 minute longer; transfer chops to plate and pour off any oil in
skillet. Return chops to skillet, browned side up, add glaze mixture; cook over medium heat until center of chops registers 140 degrees on instant-read thermometer, 5 to 8 minutes. Remove skillet from heat; transfer chops to clean platter, tent with foil, and let rest 5 minutes.
Step 3
When chops have rested, add any accumulated juices to skillet and set over medium heat. Simmer, whisking
constantly, until glaze is thick and color of dark caramel, 2 to 6 minutes. Return chops to skillet; turn to coat both sides with glaze. Transfer chops back to platter, browned side up, and spread remaining glaze over chops. Serve immediately.

Note

Click below to purchase these EVOO Marketplace products online:

Red Apple Dark Balsamic

Ultra-Premium EVOO

Back to Top

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

Back to Top

ORANGE VANILLA BALSAMIC GLAZED PORK LOIN

By on September 12, 2013   /     /   Leave a comment

ORANGE-VANILLA BALSAMIC GLAZED PORK LOIN

Print recipe
Dietary Gluten Free
Meal type Main Dish
Misc Pre-preparable, Serve Hot
Occasion Christmas, Formal Party, Thanksgiving
By author EVOO Marketplace

Ingredients

Marinade

  • 1 1/2 cup Blood Orange Fused Olive Oil (EVOO Marketplace)
  • 3/4 cups Tahitian Vanilla Infused Balsamic Vinegar (EVOO Marketplace)

Cooking Method

  • 5lb Pork Loan Roast (Tie At 1-Inch Intervals)
  • dash Sea Salt
  • dash Pepper
  • 1 tablespoon Ultra Premium Extra Virgin Olive Oil-Medium Intensity (EVOO Marketplace)
  • 1 cup Tahitian Vanilla Infused Balsamic Vinegar (EVOO Marketplace)
  • 1 Vanlla Bean (Split Down The Middle Length Wise)
  • 1 cup Orage Juice
  • 1 tablespoon Orange Zest (Fresh)
  • 1/8 teaspoon Cinnamon (Ground)

Directions

Marinade
Step 1
Whisk toghether Blood Orange Fused Olive Oil and Tahitian Vanilla balsamic and combine with the boneless pork loin roast. Let sit for 3-4 hours.
Cooking Method
Step 2
Dry pork with paper towels. Heat oil in 12-inch skillet over medium high heat until oil splits. Brown pork well on all sides, 7 to 10 minutes.
Step 3
Add Tahitian Vanilla balsamic, vanilla bean, orange juice, orange zest, and cinnamon into slow cooker. Nestle browned pork into slow cooker. Cover and cook until pork is tender and registers 140 to 145 degrees on instant-read thermometer, about 4 hours on low.
Step 4
Transfer pork to cutting board, tent loosely with aluminum foil, and let rest for 10 minutes. Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon. Discard vanilla bean. Transfer braising liquid to saucepan and simmer until reduced to 2 cups, about 12 minutes. Season with salt and pepper to taste.
Step 5
Remove twine from pork, slice into 1/2-inch-thick slices, and arrange on serving platter. Spoon sauce over meat and serve.

Note

Click below to purchase these EVOO Marketplace products online:

Blood Orange Fused Olive Oil

Ultra Premium EVOO

Tahitian Vanilla Balsamic

Back to Top

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

Back to Top

BLOOD ORANGE SLOW ROASTED PORK SHOULDER WITH PEACH SAUCE

By on September 12, 2013   /     /   Leave a comment

Blood Orange Slow-Roasted Pork Shoulder with Peach Sauce

Print recipe
Serves 6-8
Prep time 12 hours
Cook time 7 hours
Total time 19 hours
Meal type Main Dish
Misc Gourmet, Serve Hot
Occasion Birthday Party, Casual Party, Christmas, Easter, Formal Party, Thanksgiving, Valentines day
By author EVOO Marketplace-Lauren May

Ingredients

Pork Roast

  • 6-8lb Bone-in Pork Butt
  • 1/3 cup Kosher Salt
  • 1/3 cup Brown Sugar (Packed)
  • 1/4 cup Blood Orange Fused Olive Oil (EVOO Marketplace)
  • dash Pepper (Ground)

Peach Sauce

  • 10oz Peaches (Frozen, Cut Into 1inch Chunks, Or 2 Fresh Peaches Cut Into 1/2inch Wedges)
  • 2 cups Peach Infused Balsamic Vinegar (EVOO Marketplace)
  • 1/4 cup Sugar
  • 1/2 cup Dry White Wine
  • 1 tablespoon Dry White Wine
  • 2 sprigs Thyme (Fresh)
  • 1 tablespoon Mustard (Whole Grain)

Directions

Pork Roast
Step 1
Using sharp knife, cut slits 1 inch apart in crosshatch pattern in fat cap of roast, being careful not to cut into meat. Combine salt, brown sugar and Blood Orange fused olive oil in medium bowl. Rub mixture over entire pork
shoulder and into slits. Wrap roast tightly in double layer of plastic wrap, place on rimmed baking sheet, and refrigerate at least 12 hours and up to 24 hours.
Step 2
Adjust oven rack to lowest position and heat oven to 325F degrees. Unwrap roast and season with pepper. Transfer roast to V-rack coated with nonstick cooking spray set in large roasting pan and add 1 quart water to roasting pan.
Step 3
Cook roast, basting twice during cooking, until meat is extremely tender and instant-read thermometer inserted into roast near but not touching bone registers 190 degrees, 5 to 6 hours. Transfer roast to carving board and let rest, loosely tented with foil, 1 hour. Transfer liquid in roasting pan to fat separator and let stand 5 minutes. Pour off ¼ cup just discard fat and reserve remaining juice for another use.
Peach Sauce
Step 4
Bring peaches, Peach White Balsamic, granulated sugar, ¼ cup dry wine, ¼ cup de-fatted juice, and thyme to simmer in small saucepan; cook, stirring occasionally, until reduced to 2 cups, about 30 minutes. Stir in remaining tablespoon dry wine and mustard. Remove thyme, cover, and keep warm.
Step 5
Using sharp paring knife, cut around inverted T-shaped bone until it can be pulled free from roast (use clean kitchen towel to grasp bone). Using serrated knife, slice roast. Serve with Peach sauce.
Back to Top