CHILI LIME COCONUT SHRIMP

Chili Lime Coconut Shrimp

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

Ingredients

Marinade

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

Drizzle Sauce

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

Directions

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

BLACK CHERRY BASIL MARINATED LAMB CHOPS

BLACK CHERRY-BASIL MARINATED LAMB CHOPS

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

Ingredients

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

Directions

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

Note

Click below to purchase these EVOO Marketplace products online:

Organic Basil Olive Oil

Black Cherry Dark Balsamic

Harissa Olive Oil

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

GRILLED PORK CHOPS WITH CARAMELIZED PEARS

GRILLED PORK CHOPS WITH CARAMELIZED PEARS

Serves 6
Dietary Gluten Free
Meal type Main Dish
Misc Serve Hot
Occasion Barbecue, Birthday Party, Christmas, Formal Party, Thanksgiving
By author EVOO Marketplace

Ingredients

  • 1 1/2 quart Water
  • 5 tablespoons Kosher Salt
  • 2 tablespoons Sugar
  • 6 Pork Loin Chops (8oz each)
  • 1/2 cup Organic Basil Infused Olive Oil (EVOO Marketplace)
  • 4 cloves Garlic (Minced)
  • 1 tablespoon Rosemary (Freshly Minced)
  • 1/2 cup Cinnamon/Pear Balsamic Vinegar (EVOO Marketplace)
  • 1 tablespoon Butter
  • 1 tablespoon Ultra Premium Extra Virgn Olive Oil (EVOO Marketplace)
  • 2 medium slices Vadalia Onions (Cut Into 8 Wedges)
  • 2 Large Pears (Cut Into 8 Wedges)
  • 1 teaspoon Sea Salt

Directions

Step 1
In a large bowl, stir together the water, kosher salt, and sugar. Add pork chops to this brine, and let them soak for no more than one hour. Discard brine and pat pork chops dry with paper towels.
Step 2
In a shallow dish, stir together the Organic Basil infused olive oil, garlic, and rosemary. Place pork chops in the dish, and turn to coat. Cover, and marinate in the refrigerator for 1 or 2 hours.
Step 3
Pour the Cinnamon-Pear balsamic vinegar into a small saucepan. Bring to a boil, and cook until reduced by 50%, about 7-10 minutes. Note: stop reduction just before desired thickness. Pour reduction in glass bowl and place on top of larger bowl containing ice. Stir continuously until reduction cools. When the vinegar cools, it should be the consistency of syrup.
Step 4
Melt butter with Ultra-Premium EVOO in a large skillet over medium-high heat. Add the onions and pears, and quickly brown being careful to keep the wedges intact. Once the onions and pears are browned, reduce heat to low, and cook for about 7 minutes, or until tender. Stir in the reduced vinegar and salt. The recipe can be prepared up to this point several hours before grilling.
Step 5
Preheat the grill to high. Warm pears on a cool section of the grill (in the skillet), while placing the pork chops over the hot part. Cook pork for about 3-4 minutes per side, or to desired finish. Remove to a serving plate, cover with aluminum foil and let rest for a few minutes. Uncover, top with the pear onion sauce, and serve.
Step 6
Warm pears on a cool section of the grill (in the skillet), while placing the pork chops over the hot part. Cook pork for about 3 minutes per side, or to desired finish. Remove to a serving plate, cover with aluminum foil and let rest for a few minutes. Uncover, top with the pear onion sauce, and serve.

Note

Click below to purchase these EVOO Marketplace products online:

Organic Basil Infused Olive Oil

Ultra-Premium EVOO

Cinnamon-Pear Dark 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

CHIPOTLE LIME BABY BACK RIBS

Chipotle Lime Baby Back Ribs

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

Ingredients

  • 4lb Baby Back Pork Ribs
  • 2 tablespoons Chipotle Olive Oil (EVOO Marketplace)
  • 2 tablespoons Persian Lime Olive Oil (EVOO Marketplace)
  • 1/2 Onion (Minced)
  • 1/4 cup 18 Year Aged Traditional Blasamic (EVOO Marketplace)
  • 8oz Tomato Sauce
  • 1/4 cup Kechup
  • 1 Large Lime (Juiced)
  • 1 tablespoon Worcestershire Sauce
  • 1/4 cup Brown Sugar (Packed)
  • 4 tablespoons Garlic Powder
  • 2 tablespoons Paprika
  • 1 tablespoon Onion Powder
  • 1 tablespoon Sea Salt (EVOO Marketplace)
  • 2 tablespoons Pepper

Directions

Step 1
Preheat grill to medium heat (~300F).
Step 2
Make rub by mixing garlic powder, black pepper, sea salt, onion powder, paprika, cumin, and cayenne. Trim the membrane sheath from the underside of each rack. Run a small, sharp knife between the membrane and each rib, and snip off the membrane as much as possible. Season both sides of ribs with rub mix. Gently drizzle with Chipotle and Persian Lime olive oils. Rub into seasoned meat. Place ribs on grill with meaty side up and cook 45 minutes. Do not lift lid during this time.
Step 3
While ribs are cook, make barbecue sauce. Sweat minced sweet onion in olive oil over low heat until translucent and cooked, slightly browned. Add 18 year-aged balsamic and cook three minutes until slightly reduced. Add tomato sauce, ketchup, lime juice, Worcestershire sauce, and mustard. Stir to combine well. Stir in brown sugar and garlic powder. Continue cooking over low heat for 10 minutes.
Step 4
Brush ribs with barbecue sauce, and grill an additional 10-15 minutes. Let rest 10 minutes before serving.

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

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.

SWEET GOODNESS DARK CHOCOLATE FIVE SPICE CHILI

SWEET GOODNESS DARK CHOCOLATE & FIVE SPICE CHILI

Dietary Vegetarian
Meal type Lunch, Main Dish
Misc Serve Hot
Occasion Barbecue, Casual Party
By author EVOO Marketplace- Lauren May

Ingredients

  • 1/4 cup Chipotle Infused Extra Virgin Olive Oil (EVOO Marketplace)
  • 3/4 cups Dark Chocolate Balsamic Vinegar (EVOO Marketplace)
  • 1 Large Yellow Onion (Fine Dice)
  • 3 cloves Garlic (Minced)
  • 1 Medium Green Pepper (Fine Dice)
  • 1 Medium Red Bell Pepper (Fine Dice)
  • 1 teaspoon Cayenne Pepper
  • 1 tablespoon Chinese Five Spice
  • 2 cans Kidney Beans (Drained And Rinsed)
  • 2 cans Pinto Beans (Drained And Rinsed)
  • 16oz Fire Roasted Tomatoes (Diced)
  • 1lb Ground Tofu (Or Ground Beef)
  • 40oz Vegetable Stock (Or Beef Stock)
  • dash Sea Salt (Ground)
  • dash Pepper (Freshly Ground)

Directions

Step 1
In a stock pot, heat Chipotle infused olive oil and
add Onion, Garlic and Bell Peppers. Sauté until softened and fragrant; about 5 minutes
Step 2
Add in ground tofu (or beef) and cook until lightly
browned.
Step 3
Add to the pot tomatoes and beans. Continue to
sauté, allowing all flavors to blend well.
Step 4
Pour in cooking stock, Cayenne, Five Spice and
bring pot to a boil. Once a rolling boil is achieved,
bring down heat to a simmer.
Step 5
Stir in Dark Chocolate balsamic vinegar, and cover
lightly with room for steam to escape, allowing for a
slow reduction.
Step 6
Allow to simmer and reduce for up to 6 hours. Monitor your chili pot, performing depouillage occasionally (skimming surface to remove skin and impurities that boil to the top, allowing for premium flavor and texture). Chili improves with time! To make the biggest impression, create your chili up to two days before serving to allow for complete blending and maturation of your unique flavor profile.

Note

Click below to purchase these EVOO Marketplace products online:

Dark Chocolate Infused Balsamic

Chipotle Infused Olive Oil

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

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

 

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.