GOMAE-ASIAN SPINACH SALAD

This amazing Asian-inspired take on Gomae is a perfect accompaniment to any grilled fish, poultry or pork dish.  We especially love this preparation with fresh Copper River Salmon.  Also great for a light pick-me-up snack.  Enjoy!

GOMAE (ASIAN SPINACH SALAD)

Serves 2
Prep time 5 minutes
Cook time 2 minutes
Total time 7 minutes
Meal type Salad, Side Dish
Misc Serve Cold
Region Asian
By author EVOO Mike

Ingredients

  • 1lb Baby Spinach (Washed)
  • 2 tablespoons Honey Ginger White Balsamic (EVOO Marketplace)
  • 1 tablespoon Japanese Toasted Sesame Oil (EVOO Marketplace)
  • 1 tablespoon Soy Sauce (Premium)
  • 1 tablespoon Garlic Chili Paste
  • 1 tablespoon Toasted Sesame Seeds

Directions

Step 1
Bring a large pot of water to a boil. Add in Spinach and blanch for ~2 minutes or just until spinach softens. The goal is to just soften the leaves up and not cook them.
Step 2
Remove spinach from boiling water and place in a colander. Rinse under cold water to stop cooking process.
Step 3
With leaves still in colander, gently press to remove as much water as possible. Try to strike a balance between removing the green nutrients and removing enough water to taste the prepared seasoning sauce.
Step 4
Whisk together all liquid ingredients, including garlic chili paste and toasted sesame seeds. In a bowl combine spinach and sauce. Gently fold to coat evenly. Serve!

TUSCAN GREEN BEANS

Tuscan Green Beans

Serves 4-6
Prep time 15 minutes
Cook time 10 minutes
Total time 25 minutes
Meal type Salad, Side Dish
Misc Serve Hot
Occasion Casual Party, Christmas, Easter, Formal Party, Thanksgiving
By author EVOO Mike

Ingredients

  • 1lb Fresh Green Beans (Rinsed and Trimmed)
  • 2 tablespoons Herbes de Provence Olive Oil (substitution-Tuscan Herb, Milanese Gremolata Olive Oils) (EVOO Marketplace)
  • 1/4 cup Sliced Almonds
  • 2 teaspoons Lemon Pepper

Directions

Step 1
Steam Green beans approximately 10 minutes until tender but slightly firm.
Step 2
Saute almonds in 1Tbs Herbes de Provence Olive Oil 2-3 minutes until lightly browned.
Step 3
Add steamed Green beans to sauted almonds. Season with lemon pepper and toss in remaining 1Tbs Herbes de Provence Olive Oil.

Note

Our Tuscan Green Bean recipe is perfect for any causal to formal party.  Herby with a hint of lemon!

OLIVE OIL BRAISED SUMMER SQUASH

OLIVE OIL BRAISED SUMMER SQUASH

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

 

SWEET AND SAVORY TARTS

SWEET AND SAVORY TARTS

Allergy Egg, Milk
Meal type Dessert, Side Dish, Snack, Starter
Misc Gourmet, Pre-preparable, Serve Cold
Occasion Birthday Party, Casual Party, Christmas, Formal Party, Halloween, Thanksgiving, Valentines day
By author EVOO Marketplace-Lauren May

Ingredients

Lavender Tart Crust

  • 1.5 tablespoons Organic Butter Flavored Olive Oil (EVOO Marketplace)
  • 1 1/4 cup Graham Crackers (Finely Chopped)
  • 1 tablespoon Lavender Flowers
  • 3 tablespoons Sugar

Poached Pears

  • 1 cup Cinnamon-Pear Infused Balsamic Vinegar (EVOO Maketplace)
  • 1 cup Water
  • 1/2 cup Sugar
  • 1 tablespoon Dry Sherry Wine
  • dash Sea Salt
  • dash Pepper

Custard Tart Filling

  • 3 tablespoons All-Purpose Flour
  • 1/2 cup Sugar
  • 3 Large Eggs (2 Whole Eggs, 1 Egg Yolk)
  • 1 teaspoon Vanllia Extract
  • 2 tablespoons Whole Milk

Directions

Lavender Tart Crust
Step 1
Combine all ingredients in a large mixing bowl. Massage with hands until all crackers are coated and when pinched together hold together.
Step 2
Transfer all ingredients into a non-stick 9” tart pan, or two 4” tart pans, whichever you prefer.
Step 3
With a piece of plastic wrap as a barrier for your hands, push and mold the crust into the tart pan, allowing ¼” thickness throughout.
Step 4
Bake in the oven at 350F for 10 minutes, or until the crusts are nutty and aromatic.
Poached Pears
Step 5
Combine all ingredients in a saucepan, mix sugar until dissolved on low heat.
Step 6
Add pears and allow poaching liquid to come to a gentle boil.
Step 7
Remove from heat and leave pears to remain steeping inside liquid for 15-20 minutes. Remove pears and slice as desired.
Custard Tart Filling
Step 8
In a medium bowl, combine flour, sugar, vanilla and eggs. Gradually, whisk in milk, skimming off any small bubbles that may rise to the surface. Mix to a smooth texture.
Step 9
Pour custard mixture into tart pan. Arrange poached pears in desired placement into the pan.
Step 10
Bake at 350F for 30 minutes, or until custard has set firmly.
Step 11
Garnish with caramelized (sautéed) Onions or Prosciutto, and a drizzle with reduced Lavender Balsamic.

Note

Click below to purchase these EVOO Marketplace products online:

Organic Butter Flavored Olive Oil

Cinnamon Pear Dark Balsamic

SWEET AND SPICY BACON WRAPPED SCALLOPS

SWEET AND SPICY BACON WRAPPED SCALLOPS

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

SWEET AND HEAT GRILLED FLANK STEAK

SWEET AND HEAT GRILLED FLANK STEAK

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

SOY BALSAMIC GLAZED CHICKEN WINGS

SOY BALSAMIC GLAZED CHICKEN WINGS

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

HONEY SERRANO ACORN SQUASH

HONEY SERRANO ACORN SQUASH

Meal type Main Dish, Side Dish, Starter
Misc Gourmet, Serve Hot
Occasion Birthday Party, Christmas, Formal Party, Thanksgiving
By author EVOO Marketplace

Ingredients

  • 2 Medium Acorn Squash (1 1/2 Pounds Each, Halved Pole To Pole And Seeded)
  • 3 tablespoons Unsalted Butter
  • 3 tablespoons Dark Brown Sugar (Packed)
  • 3 tablespoons Serrano Honey Infused Balsamic Vinegar (May Substitute with 18 yr, Chocolate, Fig, Raspberry, Black Cherry, Cinnamon/Pear Or Tangering Balsamic Vinegar EVOO Marketplace)
  • dash Sea Salt

Directions

Step 1
Sprinkle squash halves with salt and place halves cut-sides down in 13- by 9-inch microwave-safe baking dish or arrange halves in large (about 4-quart) microwave-safe bowl so that cut sides face out. Add 1/4 cup water to dish or bowl. Cover tightly with plastic wrap, using multiple sheets, if necessary. With a paring knife, poke about 4 steam vents in plastic wrap. Microwave on high power until squash is very tender and offers no resistance when pierced with knife, 15 to 25 minutes. Be careful when removing dish from microwave.
Step 2
While squash is cooking adjust oven rack to uppermost position (about 6 inches from heating element); heat broiler. In a small sauce pan, add butter, brown sugar, Honey Serrano vinegar and 1/8 teaspoon salt and heat over low heat, whisking occasionally.
Step 3
When squash is cooked, carefully pull back plastic wrap from side farthest from you. Using tongs, transfer cooked squash cut-side up to rimmed baking sheet. Spoon portion of butter/sugar mixture onto each squash half. Broil until brown and caramelized, 5 to 8 minutes, rotating baking sheet as necessary and removing squash halves as they are done. Set squash halves on individual plates and serve immediately.

Note

Click below to purchase these EVOO Marketplace products online:

Serrano Honey Vinegar

Raspberry Dark Balsamic

 

GARLIC OLIVE OIL INFUSED MASHED POTATOES

GARLIC INFUSED OLIVE OIL MASHED POTATOES

Serves 4-6
Prep time 10 minutes
Cook time 30 minutes
Total time 40 minutes
Dietary Diabetic, Gluten Free, Vegan, Vegetarian
Meal type Side Dish
Misc Child Friendly, Serve Hot
Occasion Barbecue, Birthday Party, Casual Party, Christmas, Easter, Formal Party, Halloween, Thanksgiving, Valentines day
By author EVOO Marketplace

Ingredients

  • 2lb Russet Potatoes (Unpeeled and Scrubbed)
  • 2 cloves Garlic (Finely Chopped)
  • 2 teaspoons Sea Salt
  • 1/2 cup Organic Garlic Infused Olive Oil (EVOO Marketplace)
  • 2 tablespoons Organic Garllic Infused Olive Oil (Substitute For Wild Mushroom And Sage or Basil Infused Olive Oil-EVOO Marketplace)
  • 1/2 teaspoon Sicilian Lemon Infused Balsamic Vinegar (Substitute Fig, Black Cherry or Cinnamon-Pear Infused Balsaimc Vinegar-EVOO Marketplace)
  • 1/2 teaspoon Black Pepper
  • 1/8 teaspoon Sea Salt
  • 1/2 teaspoon Sea Salt

Directions

Step 1
Cube potatoes and boil in Sea-Salted water until for tender ~30 minutes. Drain cooked potatoes, place in a large bowl and smash.
Step 2
Place finely chopped garlic in small saucepan with 1/4 cup Garlic olive oil and cook over low heat, stirring constantly, until garlic foams and is soft, fragrant, and golden, ~5 minutes. Transfer oil and garlic to bowl.
Step 3
In a small bowl add sea salt, Black pepper, Sicilian Lemon balsamic, 6 tablespoons Organic Garlic olive oil and cooked garlic. Whisk together to combine. Fold mixture into potatoes and serve.
Step 4
Add remaining salt, pepper, lemon vinegar, and remaining 6 tablespoons uncooked garlic olive oil to bowl with garlic and cooked garlic olive oil and whisk to combine. Fold mixture into potatoes and serve.

Note

Click below to purchase these EVOO Marketplace products online:

Organic Garlic Infused Olive Oil

Sicilian Lemon White Balsamic

WHITE TRUFFLE MAC AND CHEESE

White Truffle Mac and Cheese

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

CHIPOTLE GARLIC GRILLED SWEET CORN

CHIPOTLE GARLIC GRILLED SWEET CORN

Serves 4-6
Prep time 1 hour
Cook time 15 minutes
Total time 1 hour, 15 minutes
Meal type Condiment, Side Dish
Misc Serve Hot
Occasion Barbecue, Casual Party
By author EVOO Marketplace

Ingredients

  • 4-6 Sweet Corn (Remove silk and leave corn in husk)
  • 2 tablespoons Chipotle Olive Oil (EVOO Marketplace)
  • 2 tablespoons Organic Garlic Olive Oil (EVOO Marketplace)
  • dash Sea Salt

Directions

Step 1
Place sweet corn with silk removed in a container of water and let sit for 30 minutes to 1 hour. This step will prevent the husks from burning on the grill and will allow the corn to steam when cooking.
Step 2
Grill sweet corn over high heat 10-15 minutes turning frequently. It is normal for the husks to char up.
Step 3
Whisk together Chipotle and Organic Garlic Olive Oils. Remove husks from grilled sweet corn and brush with olive oil mixture. Season with sea salt if desired.

Note

Click below to purchase these EVOO Marketplace products online:

Chipotle Infused Olive Oil

Organic Garlic Infused Olive Oil

WHITE TRUFFLE ROASTED POTATOES

White Truffle Roasted Potatoes

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.

SPICY BEAN AND EDAMAME CURRY

SPICY BEAN & EDAMAME CURRY

Meal type Main Dish, Side Dish, Soup, Starter
Misc Serve Hot
Occasion Birthday Party, Casual Party, Formal Party, Halloween, Thanksgiving
By author EVOO Marketplace

Ingredients

  • 1 cup Roman Beans (Dried)
  • 1 cup Black Beans (Dried)
  • 2 Large Onions (Diced)
  • 5 cloves Garlic (Minced)
  • 2 tablespoons Ginger (Minced)
  • 3 Medium Habenero Peppers (Seeded And Minced)
  • 2 tablespoons Curry Powder (Hot)
  • 28oz Diced Tomatoes
  • 1 cup Vegetable Stock
  • 1/4 cup 12 Yr Premium White Balsamic Vinegar (EVOO Marketplace)
  • 2 tablespoons Coconut Infused Balsamic Vinegar (EVOO Marketplace)
  • 1/4 cup Organic Persian Lime Infused Olive Oil (EVOO Marketplace)
  • 2 cups Edamame (Shelled)
  • 2 bunches Scallions (Diced)
  • 3 tablespoons Cilantro (Chopped)

Directions

Step 1
Soak the dried beans overnight. Strain and rinse.
Step 2
Add 2 Tbs Persian Lime olive oil to sauce pan and saute onion on medium heat until browned. Add garlic,
ginger, and minced habanero. Add curry powder and cook 1 minute.
Step 3
Add tomatoes, soaked beans and 1 cup vegetable stock. Simmer for ~1 hour.
Step 4
After 1 hour check to see if beans are tender. If not continue simmering until fork tender. Add additional
vegetable stock if necessary.
Step 5
When beans are tender, add 12 year-aged White balsamic vinegar and allow to cook an additional 10 minutes. Remove from heat and add edamame beans and scallions.
Step 6
Serve with steamed rice drizzled with Coconut White balsamic vinegar and a dash of Cilantro.

Note

Click below to purchase these EVOO Marketplace products online:

Persian Lime Infused Olive Oil

12 Year Aged White Balsamic

Coconut White Balsamic

EVOO SIMPLE PASTA SALAD

EVOO Marketplace Simple Pasta Salad

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.

GINGERED ORANGE AND AVOCADO SALAD

GINGERED ORANGE AND AVOCADO SALAD

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

ASIAN NOODLE SALAD

ASIAN SESAME NOODLE SALAD

Serves 4-6
Prep time 30 minutes
Cook time 15 minutes
Total time 45 minutes
Allergy Peanuts, Soy
Dietary Vegetarian
Meal type Lunch, Main Dish, Salad, Side Dish
Misc Serve Cold
By author EVOO Marketplace

Ingredients

  • 1lb Large diameter noodle (Udon, Soba, Bucatini)
  • 2 tablespoons Japanese Toasted Sesame Oil (EVOO Marketplace)
  • 2 tablespoons Honey Ginger White Balsamic (EVOO Marketplace)
  • 2 tablespoons Rice Wine Vinegar
  • 3 tablespoons Soy Sauce
  • 1/2 cup Scallions (Finely Chopped)
  • 2 Tangerines (Peeled)
  • 1 Carrot (Thinly Sliced)
  • 1 Red Bell Pepper (Thinly Sliced)
  • 3 tablespoons Cilantro (Roughly Chopped)
  • 1/4 cup Peanuts (Crushed)

Optional

  • 1 teaspoon Chili Paste

Directions

Step 1
Prepare noodles as described on packaging. Rinse under cold water and place in refrigerator to cool.
Step 2
Combine Japanese Toasted Sesame Oil, Honey Ginger White Balsamic, Chili Paste, Soy sauce, Rice Wine Vinegar. Whisk together to make a creamy sauce.
Step 3
Fold sauce into noodles and top with Cilantro, Carrots, Scallions, Red Bell Pepper, Tangerines, Peanuts.

Note

Click below to purchase these EVOO Marketplace items online:

Japanese Toasted Sesame Oil

Honey Ginger White Balsamic

 

 

CARAMELIZED CORN MOZZARELLA SALAD

Caramelized Corn Mozzarella Salad

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.

ITALIAN BREAD DIP

Italian Bread Dip

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.