Blog Archives

Arugula Salad with Fig Vinaigrette

6/12/2017

Ingredients:

2T Fig Balsamic
4T + 1T California Arbequina EVOO
30AOO Himalayan Pink Sea Salt
Fresh ground black pepper
4 cups organic baby arugula and spinach blend
½ cup crumbled bleu cheese
¼ cup toasted walnuts (or pecans!)
1 large pear, diced
1/2 teaspoon ground cinnamon
1/4 cup sugar

Directions:
Heat 1T olive oil in a medium saute pan over medium heat. Add pears, sugar, and cinnamon and stir until coated. Cook pears for 5-7 minutes, stirring occasionally. Pears should be sweet but still firm. Remove from heat and set aside. Make vinaigrette by combining oil, vinegar, and salt and pepper (to taste) in a blender and pulsing until combined. Alternately, pour vinegar into a small nonreactive bowl and slowly drizzle olive oil into the vinegar, whisking while you pour, until blended. Season with salt and pepper to taste. Toss greens with vinaigrette and top with remaining ingredients. Serve immediately.

Red Apple Balsamic Glazed Pork Chops

6/12/2017

Ingredients:

4 Pork Chops, thick cut, boneless
Spanish Picual Extra Virgin Olive Oil
Smoked Bacon Chipotle Sea Salt, to taste
2/3 C Red Apple Balsamic Vinegar

Directions:
Drizzle pork chops with olive oil and season both sides with sea salt. Place on hot grill, about 2 minutes on each side, then brush on Red Apple Balsamic. Turn, continuing to baste until cooked through. Remove from grill and let rest 5 minutes before serving. Drizzle with additional Balsamic.

Roasted Sweet Potatoes with Butter Olive Oil

6/12/2017

Ingredients:

2lbs Sweet Potatoes, peeled and cut into cubes
3 T 30AOO Butter Flavored EVOO
2 t 30A OO Garlic Medley Sea Salt
1 t Cumin
1 t Pumpkin Pie Spice
2oz Brown Sugar

Directions:

Preheat oven to 400 degrees. Place sweet potatoes on baking sheet (careful not to overcrowd pan), drizzle with Butter EVOO. Toss with sea salt and spices. Roast for about 25 minutes until tender. Toss with spatula, then sprinkle with brown sugar before roasting for an additional 15-20 minutes until golden and caramelized. Taste and add salt, if needed.

Roasted Brussel Sprouts with Fig Balsamic

6/12/2017

Ingredients:

1lb Brussel Sprouts, trimmed and cut in half
3 T 30A OO Greek Koroneiki EVOO
1 T 30A OO Rosemary Sea Salt
1/4 C Parmesan cheese, shredded
1/4 C Dried cranberries
30A OO Fig Balsamic, for drizzling

Directions:
Preheat oven to 400 degrees. Place brussel sprouts on baking sheet, drizzle with Greek Koroneiki and season with salt. Roast for about 20-25 minutes, tossing once halfway through until golden brown and crispy on edges. Transfer to serving platter, sprinkle parmesan cheese and dried cranberries and drizzle with Fig Balsamic.

Pineapple Lime Cooler

6/12/2017

Ingredients:
Serves 1

6 oz. lemonade
2 oz. fresh lime juice
2 tsp. Pineapple White Balsamic Vinegar
2 oz. coconut rum of your choice (Optional)
1 cup of ice

Directions:
Blend all ingredients and serve right away!

Chicken Cacciatore

6/12/2017

Ingredients:

1 whole chicken, cut up
3 T 30AOO Italian Coratina EVOO
1 onion, chopped
1 green bell pepper, chopped
2 garlic cloves, chopped
2 T tomato paste
1 14oz can fire roasted tomatoes
1 C dry white wine
1 C chicken stock
30AOO Hawaiian Red Alaea Clay Sea Salt
Fresh cracked black pepper
Fresh rosemary sprigs

Directions:
Season chicken with Hawaiian Red Alaea Sea Salt and black pepper, add Coratina EVOO to hot oven proof pan and brown chicken on both sides. Remove from pan.
Add onions, bell pepper and garlic and saute for 3-4 minutes. Add tomato paste and cook for about 2 minutes. Deglaze pan with white wine, scraping up bits from bottom of pan. Stir in fire roasted tomatoes, add chicken and accumulated juices back into pan. Top with chicken stock, a pinch of salt and pepper and fresh rosemary sprigs. Place in 375 degree oven for about an hour.

Stuffed Chicken Bruschetta

6/12/2017

Ingredients:

4 Chicken Breasts, boneless/ skinless
1/4 C mozzarella, shredded
1/3 C Basil, cut in chiffonade
1lb Grape Tomatoes, cut in half
30AOO French Garden Sea Salt
30AOO Tuscan Seasoning EVOO
30AOO Traditional Balsamic Vinegar

Directions:
Preheat oven to 400 degrees(f). Place tomatoes on parchment paper lined baking dish and drizzle with Tuscan Olive Oil and sprinkle with French Garden Sea Salt. Roast tomatoes for 20 minutes, then remove from oven. Combine mozzarella and half of the basil with a pinch of French Garden Sea Salt. Cut a small pocket into each chicken breast and fill with mixture. Secure closed with toothpick if needed. Season chicken with French Garden Sea Salt. Heat an oven proof pan on medium high, then add 2 TBS Tuscan Olive Oil and brown chicken on both sides. Finish chicken in 400 degree(f) oven until cooked through, about 15-20 minutes. Let chicken rest for 5 minutes, then slice. Combine roasted tomatoes with remaining basil and drizzle with Tuscan Olive Oil and season lightly with French Garden Sea Salt. To Serve: Spoon tomato mixture over sliced chicken and drizzle Traditional Dark Balsamic Vinegar over top.

Vanilla Ice Cream with Chocolate Balsamic & Black Pepper

6/12/2017

Ingredients:

1 pint high-quality vanilla ice-cream
2 tbs. 30AOO Chocolate Balsamic Vinegar
Fresh ground black pepper, to taste

Directions:

Scoop ice-cream into four serving dishes.
Top with the Balsamic Vinegar.
Garnish with fresh ground black pepper to taste.
Serve immediately.

Fig, Goat Cheese & Arugula Salad

6/12/2017

Ingredients:

1/4 Cup 30AOO Chocolate Dark Balsamic Vinegar
1/2 Cup 30AOO Georgia Blend Extra Virgin Olive Oil
1/4t 30AOO Himalayan Pink Sea Salt
Arugula
Dried or fresh figs, stemmed and quartered
Grated parmigiano-reggiano
1⁄4 t Dijon mustard
1⁄2 clove garlic, finely minced
A few gratings of black pepper

Directions:

Place arugula in a large bowl. Whisk together vinaigrette ingredients – vinegar, olive oil, mustard, garlic, sea salt, pepper. Pour desired amount over arugula (there may be extra dressing if you prefer to keep things light) and toss to coat. Sprinkle with the figs and cheese shavings on top.

Fish Tacos with Spicy Mango Salsa

6/12/2017

Ingredients:

1 pound tilapia fillets
1 ripened Mango, peeled and diced
½ cup cilantro, diced
¼ cup red onion, diced
¼ cup Habanero Olive Oil
1 tbsp. Coratina EVOO
1 large jalapeno, seeds removed and minced
12 corn tortillas
Queso for topping

Directions:
Pre-heat broiler on high. Line a broiler pan with foil and spray with Habanero Olive Oil. Arrange Tilapia fish filets in a single layer and broil until fish is golden brown the flakes easily with a fork. (about 6-8 minutes).

While the fish is broiling, prepare mango salsa by tossing together the mango, cilantro, red onion, and jalapeno in a bowl.
Remove the fish from the broiler pan to a plate and flake into bite-sized pieces with a fork.
To prepare the corn tortillas, heat Extra Virgin Olive Oil over medium-high heat in a large non-stick pan. Using tongs quickly toss the tortillas in the warm oil about 30-60 seconds per side and move to a plate lined with a towel. Cover the tortillas to keep warm and continue until you heat all 12 tortillas.
Divide the fish between the tortillas and top with mango salsa and queso. Serve and enjoy!