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!

PEACH INFUSED ICE-T

PEACH INFUSED ICE-T

Serves 1
Prep time 1 minute
Meal type Beverage
Misc Serve Cold
Occasion Barbecue, Birthday Party, Casual Party, Easter
By author EVOO Mike

Ingredients

  • 12oz Unsweet Ice-T (black or green teas both work)
  • 2 teaspoons Peach Infused Barrel Aged White Balsamic (EVOO Marketplace)
  • 1 wedge Lemon

Directions

Step 1
Combine Ice-T with peach infused balsamic. Stir to mix. Garnish with lemon wedge. Serve over ice.

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

 

BALSAMIC INFUSED DRINKS-BALSAMICADE

BALSAMIC INFUSED DRINKS-BALSAMICADE

Serves 6
Prep time 5 minutes
Dietary Diabetic
Meal type Beverage
Misc Serve Cold
Occasion Barbecue, Birthday Party, Casual Party
By author EVOO Marketplace

Ingredients

  • 1/3 cup Flavor-infused aged-balsamic (We prefer many of our White balsamics but the darks are great too!)
  • 1 quart Water (Sparkling water and Club Soda are great too!)
  • dash Stevia sweetner (To taste)
  • handful Ice

Directions

Step 1
In a blender combine flavor infused aged balsamic, water and ice. Pulse for approximately 30 seconds. Pour into large pitcher and bring to 1 quart with water. Add Stevia sweetener to taste. Garnish with berries, lemon, lime.

Note

This recipe is based on approximations, one can easily adjust flavor and sweetness by adjusting the amount of flavor infused aged balsamic and Stevia.

Click below to purchase these EVOO  Marketplace products online:

Flavor Infused Aged Balsamic

EVOO PEACH COBBLER

EVOO MARKETPLACE PEACH COBBLER

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

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

STRAWBERRY GRANITA

STRAWBERRY GRANITA

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

FUDGY OLIVE OIL BROWNIES

FUDGY OLIVE OIL BROWNIES

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

VEGAN OLIVE OIL BROWNIES

VEGAN OLIVE OIL BROWNIES

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

STRAWBERRY MUFFINS

STRAWBERRY BALSAMIC MUFFINS

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

BALSAMIC ICE CREAM BASE

BALSAMIC ICE CREAM BASE

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

RASPBERRY BALSAMIC ICE CREAM

RASPBERRY BALSAMIC ICE CREAM

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

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

SKIRT STEAK TACOS

SKIRT STEAK TACOS

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

BALSAMIC BAKED CHICKEN

RASPBERRY BALSAMIC BAKED CHICKEN

Serves 4
Meal type Lunch, Main Dish
Misc Pre-preparable, Serve Cold, Serve Hot
Occasion Barbecue, Birthday Party, Casual Party
By author EVOO Marketplace

Ingredients

  • 4lb Chicken (Boneless or Bone-In)
  • 1 teaspoon Dijon Mustard
  • 1/2 teaspoon Dried Thyme
  • 1/2 teaspoon Sage
  • 1/2 teaspoon Dried Rosemary
  • dash Sea Salt
  • dash Black Pepper
  • dash Garlic Powder
  • 1/4 cup Raspberry Dark Balsamic (EVOO Marketplace)
  • 1/4 cup Ultra Premium Extra Virgin Olive Oil (EVOO Marketplace)

Directions

Step 1
Whisk together Raspberry balsamic and Ultra-Premium EVOO. Pour into a sealable bag and add chicken. Marinate 6 hours to overnight.
Step 2
Preheat oven to 400F. Place marinated chicken in a single layer in a large baking dish. Brush each piece lightly with Dijon mustard. Sprinkle with the garlic powder, thyme, sage, rosemary, salt and pepper.
Step 3
Bake until chicken is brown and done (~50 minutes for bone-in, and ~30 minutes for boneless).

Note

This recipe can also be adapted to a Pork chop or tenderloin.  Adjust cooking temperature and times accordingly.

Click below to purchase these EVOO Marketplace products online:

Raspberry Dark Balsamic

Ultra-Premium EVOO

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.

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