RED VELVET CUPCAKES

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RED VELVET CUPCAKES WITH RASPBERRY MARSHMALLOW FLUFF FROSTING

Print recipe
Serves 12
Allergy Egg, Milk
Meal type Dessert
Misc Child Friendly, Gourmet
Occasion Barbecue, Birthday Party, Casual Party, Easter, Halloween, Valentines day
By author EVOO Marketplace-

Ingredients

Cake

  • 2 1/2 cups Unbleached All-Purpose Flour
  • 1 1/2 cup Sugar
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 3 tablespoons Cocoa Powder
  • 1 1/2 cup Ultra Premium Extra Virgin Olive Oil-Mild to Medium Intensity (EVOO Marketplace)
  • 1 cup Butter Milk (Room Temperature)
  • 2 Large Egg (Room Temperature)
  • 2 tablespoons Red Food Coloring (To Brighten The Cake)
  • 4 tablespoons Raspberry Infused Balsamic Vinegar (EVOO Marketplace)
  • 1 teaspoon Tahitian Vanilla Infused Balsamic Vinegar (EVOO Marketplace)

Frosting

  • 1lb Unsalted Butter (Room Temperature)
  • 12oz Marshmallow Fluff (Jar)
  • 3oz Powder Sugar
  • 4-6 tablespoons Raspberry Infused Balsamic Vinegar (EVOO Marketplace)
  • 4-6 drops Pink Food Coloring

Directions

Cake
Step 1
Preheat the oven to 350F. Line cupcake pan with paper liners.
Step 2
In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the EVOO, buttermilk, eggs, food coloring, Raspberry and Vanilla balsamic, and vanilla extract
Step 3
Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
Step 4
Fill each cupcake liner 1/2 to 2/3 full of batter. Bake 20-25 minutes or until toothpick inserted in the center comes out clean.
Step 5
Cool 10 minutes in pans then remove from pan, and place on wire racks to cool completely.
Step 6
Frost when cupcakes are completely cool
Frosting
Step 7
On medium speed, whip the butter and marshmallow cream together until light and fluffy.
Step 8
Slowly add in the powdered sugar tasting occasionally to check the sweetness.
Step 9
Add the raspberry balsamic vinegar. Frost the cupcakes and serve.

Note

Click below to purchase these EVOO Marketplace products online:

Raspberry Dark Balsamic

Tahitian Vanilla Dark Balsamic

Ultra-Premium EVOO

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EVOO PEACH COBBLER

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EVOO MARKETPLACE PEACH COBBLER

Print recipe
Serves 4-6
Prep time 6 hours
Cook time 30 minutes
Total time 6 hours, 30 minutes
Meal type Dessert
Misc Child Friendly, Serve Cold, Serve Hot
Occasion Barbecue, Birthday Party, Casual Party, Christmas, Easter, Formal Party, Thanksgiving, Valentines day
By author EVOO Marketplace-Theresa Lowe

Ingredients

  • 4 Large Peaches (Medium Dice)
  • 1/2 cup Peach Infused Balsamic Vinegar (EVOO Marketplace)
  • 1/2 cup Eureka Lemon Fused Olive Oil (EVOO Marketplace)
  • 1/4 cup Sugar
  • 1/2 teaspoon Cinnamon (Ground)
  • 1/4 teaspoon Nutmeg (Ground)
  • 1/4 teaspoon Cloves (Ground)
  • 2 Pie Crusts (Frozen)
  • 4 Remekins

Directions

Step 1
In a medium sized bowl whisk together Eureka Lemon olive oil and White Peach balsamic. Add diced peaches. Set in fridge and marinate for about 6 hours.
Step 2
After the 6 hours, drain the marinade from the peaches and set aside for use later.
Step 3
Place the peaches in a saucepan over low/medium heat. Add Sugar, Cinnamon, Nutmeg and Cloves to the peaches. Let simmer till peaches are soft about 15min.
Step 4
Line the ramekins with the pie crust making sure that the pie crust comes up to the top and is pressed securely to the sides. Trim off the extra pie crust that comes over the top of the ramekins. (save any remaining pie crust for step 5.)
Step 5
Use the remaining pie crust to roll out and cut shapes out of to line the top of cobbler. Set aside.
Step 6
Poke the pie crust with a fork before adding the peach mixture; cook the pie crust at 345F degrees for about 10-15 minutes or until lightly golden brown. Cook on a cookie sheet that has sides with a short cooling rack to keep the ramekins elevated.
Step 7
Once pie crust is golden brown add the peach mixture into your ramekins. Place the extra pie crust on top of the cobbler and return it to the oven for 15-20 minutes or until the peaches are bubbling.
Step 8
Serve warm with whip cream & ice-cream. Drizzle with the reserved peach balsamic and Lemon Fused Olive Oil.

Note

Click below to purchase these EVOO Marketplace products online:

Eureka Lemon Fused Olive Oil

Peach Infused White Balsamic

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STRAWBERRY GRANITA

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STRAWBERRY GRANITA

Print recipe
Allergy Milk
Dietary Gluten Free, Vegan
Meal type Dessert, Snack
Misc Child Friendly, Freezable, Serve Cold
Occasion Barbecue, Birthday Party, Casual Party, Easter, Valentines day
By author EVOO Marketplace-Lauren May

Ingredients

Granita

  • 1lb Strawberries (Fresh And Sliced)
  • 1 cup Dark Chocolate Infused Balsamic Vinegar (EVOO Marketplace)
  • 3 tablespoons Splenda (May substitute for agave nectar)

Granita (Optional)

  • 1 teaspoon Lemon Juice (Freshly squeezed)

Chantilly Creme

  • 12oz Heavy Whipping Cream
  • 1/4 cup Powder Sugar (Or to desired sweetness)
  • 1 teaspoon Vanilla Extract

Directions

Granita
Step 1
Wash, hull and slice the berries thinly to allow maximum soaking.
Step 2
In a large bowl, toss the sliced berries with sweetener (sugar, splenda) if desired.
Step 3
Pour Dark Chocolate Balsamic over berries until evenly coated and submerged.
Step 4
Let berries marinate in Chocolate balsamic at room temperature for up to 5 hours, tossing and stirring periodically. You will notice the natural sugars and red hue of berries beginning to seep into the balsamic, creating a syrup-like texture.
Step 5
Once the correct sweetness and thickness is achieved, transfer berries and balsamic to a food processor and blend until completely smooth
Step 6
Additional fresh berries may be added during the blending process to achieve richness of color.
Step 7
Pour mixture into a glass baking pan and store in freezer until completely frozen. To serve, scrape the Granita mixture with a fork, achieving a granulated texture
Chantilly Creme
Step 8
In a large mixer bowl using a whisk attachment, whip the cream at high speed until thickness develops.
Step 9
As the whip develops, slowly add confectioners sugar or sugar substitute gradually – to taste.
Step 10
Finish by whipping in vanilla extract – can be served by spoon or via piping bag for an elegant look.

Note

Click below to purchase these EVOO Marketplace products online:

Dark Chocolate Balsamic

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FUDGY OLIVE OIL BROWNIES

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FUDGY OLIVE OIL BROWNIES

Print recipe
Allergy Egg
Meal type Dessert
Misc Child Friendly, Serve Cold, Serve Hot
Occasion Barbecue, Birthday Party, Casual Party, Christmas, Easter, Halloween, Thanksgiving, Valentines day
By author EVOO Marketplace

Ingredients

  • 3/4 cups Cocoa Powder (Unsweetened)
  • 1/2 teaspoon Baking Soda
  • 1/2 cup Boiling Water
  • 2 cups Sugar
  • 2 Large Eggs
  • 1/3 cup Ultra Premium Extra Virgin Olive Oil-Mild Intensity (May Substitute For Blood Orange Fused Olive Oil-EVOO Marketplace)
  • 1 1/3 cup Unbleached All-Purpose Flour
  • 1 teaspoon Vanilla Infused Balsamic Vinegar (EVOO Marketplace)
  • 1/4 teaspoon Salt

Directions

Step 1
Preheat oven to 350F degrees. Grease and flour a 9x13 inch pan.
Step 2
In a large bowl, stir together the cocoa and baking soda. Add 1/3 cup Ultra-Premium EVOO and boiling water. Mix until well blended and thickened. Stir in the sugar, eggs, and remaining 1/3 cup EVOO. Finally, add the flour, vanilla and salt; mix just until all of the flour is absorbed. Spread evenly into the prepared pan
Step 3
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool before cutting into squares.

Note

Click below to purchase these EVOO Marketplace products online:

Ultra Premium EVOO

Blood Orange Fused Olive Oil

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VEGAN OLIVE OIL BROWNIES

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VEGAN OLIVE OIL BROWNIES

Print recipe
Dietary Vegan
Meal type Dessert
Misc Child Friendly, Gourmet, Serve Cold, Serve Hot
Occasion Barbecue, Birthday Party, Casual Party, Christmas, Easter, Halloween, Thanksgiving, Valentines day
By author EVOO Marketplace

Ingredients

  • 2 cups Unbleached All-Purpose Flour
  • 2 cups Sugar
  • 3/4 cups Unsweetened Cocoa Powder
  • 1 teaspoon Baking Powder
  • 1 teaspoon Salt
  • 1 cup Water
  • 1 cup Ultra Premium Extra Virgin Olive Oil-Mild Intensity (EVOO Marketplace)
  • 1 teaspoon Vanilla Infused Balsamic Vinegar (EVOO Marketplace)

Directions

Step 1
Preheat the oven to 350F degrees
Step 2
In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Pour in water, Ultra-Premium EVOO and vanilla; mix until well blended. Spread evenly in a 9x13 inch baking pan.
Step 3
Bake for 25 to 30 minutes in the preheated oven, until the top is no longer shiny. Let cool for at least 10 minutes before cutting into squares.

Note

Click below to purchase these EVOO Marketplace products online:

Ultra-Premium EVOO

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STRAWBERRY MUFFINS

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STRAWBERRY BALSAMIC MUFFINS

Print recipe
Serves 12
Allergy Egg, Milk
Meal type Breakfast, Dessert, Snack
Misc Child Friendly, Serve Cold, Serve Hot
Occasion Casual Party, Easter, Valentines day
By author EVOO Marketplace

Ingredients

  • 1 cup Ultra Premium Extra Virgin Olive Oil-Mild Intensity (EVOO Marketplace)
  • 2 teaspoons Ultra Premium Extra Virgin Olive Oil-Mild Intensity (EVOO Marketplace)
  • 1 1/2 cup Sugar
  • 4 Large Eggs
  • 1 1/2 teaspoon Strawberry Infused Balsamic Vinegar (EVOO Marketplace)
  • 3 cups All-Purpose Flour
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Lemon Peel (Finely Grated)
  • 1 cup Buttermilk
  • 1 cup Strawberries (Fresh Or Frozen And Sliced)
  • 1 tablespoon Sugar

Directions

Step 1
Grease 12 muffin cups or line with paper muffin liners.
Step 2
In a large mixing bowl with an electric hand-held mixer on medium setting, blend the Ultra-Premium EVOO and sugar; add in eggs (one at a time) beating after each addition. Blend in the Strawberry balsamic.
Step 3
In a separate bowl, stir together the flour, baking powder, baking soda, and salt.
Step 4
With a wooden spoon, stir flour mixture into EVOO/sugar mixture. Gradually stir in lemon peel and buttermilk until dry ingredients are just moistened; do not over-mix.
Step 5
Spoon batter into prepared muffin pan, filling each muffin cup about 2/3 full. Evenly spoon sliced strawberries onto the center of each muffin and sprinkle each with a little granulated sugar.
Step 6
Bake strawberry muffins at 350°F for 18 to 20 minutes. Cool in pan on rack for 5 minutes. Gently turn strawberry muffins onto the rack. Serve strawberry muffins warm.

Note

Click below to purchase these EVOO Marketplace products online:

Ultra-Premium EVOO

Strawberry Dark Balsamic

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BALSAMIC ICE CREAM BASE

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BALSAMIC ICE CREAM BASE

Print recipe
Allergy Egg, Milk
Meal type Dessert
Misc Child Friendly, Serve Cold
Occasion Birthday Party, Casual Party
By author EVOO Marketplace

Ingredients

  • 14oz Whole Milk
  • 16oz Heavy Cream
  • 9oz Sugar
  • 8oz Egg Yolks
  • 2oz Mango Infused Balsamic Vinegar (May substitute for your favorite EVOO Marketplace Aged Italian Balsamic)

Directions

Step 1
In a medium bowl whisk together egg yolks and sugar until combined. Set aside.
Step 2
In a medium saucepan combine whole milk, heavy cream and mango balsamic vinegar (or what ever EVOO Marketplace flavor-infused balsamic). Over low/medium heat bring to a simmer. Once simmering slowly add 1/3 of the liquid into the sugar/yolks while constantly whisking. Add the tempered sugar/ yolks into the remaining liquid and return to the stove over low heat. Continue to whisk until thick (7-10min). You may test thickness by running the back of your spoon through the ice cream base, if it coats the back of your spoon then you're good to go.
Step 3
Let your ice cream base cool for 10-15min with plastic wrap over it (make sure the plastic wrap is touching the base, this way you wont get a skin over it. Once cooler add your ice cream base to your ice cream maker.

Note

Click below to purchase these EVOO Marketplace products online:

Mango White Balsamic

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RASPBERRY RED VELVET CAKE

By on September 12, 2013   /     /   Leave a comment

RASPBERRY RED VELVET CAKE

Print recipe
Allergy Egg, Milk
Meal type Dessert
Misc Child Friendly
Occasion Barbecue, Birthday Party, Casual Party, Easter, Valentines day
By author EVOO Marketplace-Theresa Lowe

Ingredients

  • 2 1/2 cups All-Purpose Flour
  • 1 1/2 cup Sugar
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 1 teaspoon Cocoa Powder
  • 1 1/2 cup Ultra Premium Extra Virgin Olive Oil-Mild Intensity (EVOO Marketplace)
  • 1 cup Buttermilk (Room Temperature)
  • 2 Large Eggs (Room Temperature)
  • 2 tablespoons Red Food Coloring
  • 3 tablespoons Raspberry Infused Balsamic Vinegar (May Substitute For Strawberry Or Red Apple Infused Balsamic Vinegar-EVOO Marketplace)
  • 1 teaspoon Vanilla Extract

Directions

Step 1
Preheat the oven to 350F degrees. Lightly oil and flour 3 (9 by 1 1/2-inch round) cake pans.
Step 2
In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the EVOO, buttermilk, eggs, food coloring, vinegar, and vanilla.
Step 3
Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
Step 4
Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart.
Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, ~30 minutes.
Step 5
Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.
Step 6
Frost the cake with a cream cheese frosting, also works nicely with a butter cream frosting!

Note

Click below to purchase these EVOO Marketplace products online:

Raspberry Dark Balsamic

Ultra Premium Extra Virgin Olive Oils

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PUMPKIN BREAD

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PUMPKIN OLIVE OIL BREAD

Print recipe
Allergy Egg, Milk
Meal type Bread, Snack
Misc Child Friendly
Occasion Casual Party, Christmas, Thanksgiving
By author EVOO Marketplace

Ingredients

Topping

  • 2 tablespoons Brown Sugar (Packed)
  • 1 tablespoon All-Purpose Flour
  • 1/2 teaspoon Cinnamon
  • 1 tablespoon Ultra Premium Extra Virgin Olive Oil-Mild Intensity (EVOO Marketplace)

Bread

  • 1 cup All-Purpose Flour
  • 1/2 cup Whole Wheat Flour
  • 1/2 teaspoon Salt
  • 1 cup Granulated Sugar
  • 1 teaspoon Baking Soda
  • 1/4 teaspoon Nutmeg
  • 1 teaspoon Cinnamon
  • 1 teaspoon Ginger
  • 1/4 teaspoon Allspice
  • 1 cup Pumpkin (Canned)
  • 1/2 cup Ultra Premium Extra Virgin Olive Oil-Mild Intensity (EVOO Marketplace)
  • 2 Large Eggs (Beaten)
  • 1/4 cup Milk (Can Be Subsituted For Water)
  • 1 teaspoon Vanilla Infused Balsamic Vinegar (EVOO Marketplace)
  • 1/2 cup Walnuts (Chopped)

Directions

Topping
Step 1
In a small bowl, combine all four topping ingredients and rub together with fingers until crumbs form.
Bread
Step 2
Preheat oven to 350°F and coat a 9 x 5-inch loaf pan with cooking spray or olive oil.
Step 3
In a large bowl, whisk together the flour, salt, sugar, baking soda, nutmeg, cinnamon, ginger and allspice.
Step 4
In a separate bowl, mix the pumpkin, EVOO, eggs, milk, and Tahitian Vanilla balsamic. Add the dry ingredients and combine, but do not over-mix.
Step 5
Pour into prepared loaf pan. Sprinkle topping evenly over the surface of the loaf.
Step 6
Bake for 50-60 minutes or until a toothpick inserted into the center of the loaf comes out clean.
Step 7
Let cool in the pan for 5 minutes and then remove and let cool on a rack.

Note

Click below to purchase these EVOO Marketplace products online:

Tahitian Vanilla Dark Balsamic

Ultra-Premium EVOO

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RASPBERRY BALSAMIC ICE CREAM

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RASPBERRY BALSAMIC ICE CREAM

Print recipe
Serves 1
Prep time 5 minutes
Allergy Egg, Milk
Meal type Dessert
Misc Child Friendly, Freezable, Pre-preparable, Serve Cold
Occasion Barbecue, Birthday Party, Casual Party, Valentines day
By author EVOO Marketplace

Ingredients

  • 1 cup Fine Vanilla-Bean Ice Cream
  • 1 tablespoon Raspberry Infused Balsamic Vinegar (Substitute for any other EVOO Marketplace flavor infused balsamics)
  • 1 tablespoon Nuts (Chopped)
  • Whipped Cream

Directions

Step 1
Drizzle raspberry balsamic vinegar over ice cream. Note: If you prefer a thicker syrup-like balsamic please follow the Balsamic Reduction Method found on our website.
Step 2
Top with chopped nuts and whipped cream
Step 3
Enjoy

Note

If a thick syrup-like balsamic is desired please see our Balsamic Reduction Method

Click below to purchase these EVOO Marketplace products online:

Raspberry Dark Balsamic

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LEMON THYME OLIVE OIL COOKIES

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LEMON THYME OLIVE OIL COOKIES

Print recipe
Serves 40
Allergy Milk
Meal type Dessert, Snack
Misc Child Friendly, Freezable, Pre-preparable
Occasion Barbecue, Birthday Party, Casual Party, Christmas, Easter, Formal Party, Halloween, Thanksgiving, Valentines day
By author Denver Post

Ingredients

  • 2 cups All- Purpose Flour
  • 1 cup Sugar
  • 1/2 teaspoon Baking Soda
  • 1 teaspoon Pepper (Freshly Ground)
  • 1 tablespoon Thyme Leaves (Fresh And Chopped)
  • 1/2 cup Eureka Lemon Fused Olive Oil (EVOO Marketplace)
  • 3 tablespoons Milk
  • 1 Large Lemon (Zested and Juiced)

Directions

Step 1
Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper or silicone baking sheets.
Step 2
Put the flour, sugar, baking soda, pepper, and thyme into a bowl and whisk together to combine. In a small bowl, whisk together the Lemon Fused olive oil, milk, lemon juice, and zest. Add the liquid ingredients to the dry ingredients, stirring with a wooden spoon until you form a smooth dough.
Step 3
Roll heaping teaspoonfuls of the dough into balls. Place them about 2 inches apart on the prepared baking sheets. Bake the cookies about 12 to 15 minutes, or until they are browned around the edges. Let the cookies cool for a few minutes and then transfer them to wire racks to cool completely.

Note

Click below to purchase these EVOO Marketplace products online:

Eureka Lemon Fused Olive Oil

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SKIRT STEAK TACOS

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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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GARLIC OLIVE OIL INFUSED MASHED POTATOES

By on September 10, 2013   /     /   Leave a comment

GARLIC INFUSED OLIVE OIL MASHED POTATOES

Print recipe
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

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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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