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

BEACH CRAB CAKES WITH CHIPOTLE AIOLI SAUCE

BEACH CRAB CAKES WITH CHIPOTLE AIOLI SAUCE

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

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

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

 

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

VANILLA BALSAMIC FRUIT SALSA

VANILLA BALSAMIC FRUIT SALSA WITH CHIPOTLE SPICED TORTILLA CHIPS

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

SALSA ADDICTION

SALSA ADDICTION

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

HABANERO MANGO SALSA

HABANERO MANGO SALSA

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

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

STRAWBERRY WALNUT SALAD

STRAWBERRY WALNUT SUMMER SALAD

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