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Arugula Salad with Fig Vinaigrette

6/12/2017

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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.


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Melon, Prosciutto & Strawberry Salad

8/10/2016

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Ingredients:
  • 1 Large Melon or Cantaloupe
  • 4 ounces Prosciutto or Serrano Ham, thinly sliced
  • For the salsa:
  • 8 ounces strawberries
  • 1 tsp. sugar
  • 4 tsps California Arbequina Olive Oil
  • 2 tbs Mango Balsamic
  • 1 tbs unsweetened orange juice
  • 1/2 tsp finely grated orange zest
Directions
  1. Halve the melon and remove the seeds with a spoon. Cut off the rind with a paring knife. Slice the melon flesh thickly and chill until ready to serve.
  2. To make the salsa, hull the strawberries and dice. Place into a small bowl with the sugar and crush lightly to release the juices. 
  3. Add the olive oil, mango balsamic, orange juice and orange zest. Season with salt and pepper. 
  4. Arrange the melon, lay prosciutto on top and serve with bowl of salsa. 
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Grilled Vegetables with Pesto

3/11/2016

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Ingredients:
Pesto:
  • 1 cup packed basil leaves
  • 2 garlic cloves, peeled
  • ¼ cup toasted pine nuts
  • ¼ cup parmesan cheese
  • ½ cup California Arbequina Olive Oil
  • Garlic Medley Sea Salt, to taste
Vegetables:(whatever you like)
  • 3 zucchini, cut in quarters lengthwise
  • 1 large eggplants, cut in quarters lengthwise
  • 2 ears of corn
  • 2 red bell pepper, seeded and cut into thick strips
  • ¼ cup California Arbequina Olive Oil
Directions:

Prepare your grill to cook at medium heat. Cut vegetables into bite size chunks and mix with Arbequina olive oil and a sprinkle of salt. Place the vegetables on the grill. After the first ones laid down have cooked for about two minutes rotate them about 45 degrees without turning them. Cook for another minute or two and then flip or turn them to another un-grilled surface. Cook for another 2 minutes and rotate them again. Continue grilling the vegetables until they are cooked but still somewhat firm. Remove all of the vegetables from the grill and set aside to cool.
In a food processor, add in the basil, nuts and cheese and pulse a few times. Add the oil in a slow stream through the feeder tube until it is all incorporated. Season to taste with salt.
When the vegetables have cooled, cut them all into bite sized pieces. Combine the vegetables in a large bowl. Add the pesto to the vegetables and stir to combine. Season with additional salt, if necessary. Place the vegetables into a serving bowl and sprinkle with parmesan cheese.
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Espresso Balsamic Steak Marinade

3/11/2016

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Ingredients:
 
  • 1 Sirloin Steak Tip, (1 1/2 - 2 lbs)
  • 1/2 c Espresso Balsamic
  • 1 1/2 T Dijon Mustard
  • 1 T California Arbequina Olive Oil
  • 1 medium shallot, minced
  • 2 cloves garlic, minced
  • 1/2 t Sea Salt 
  • 1/2 t fresh ground pepper
Directions:
Combine balsamic, mustard, olive oil, shallots, garlic, salt and pepper; Whisk to make the marinade. Rinse sirloin, pat dry and place in marinade covered for at least 2 hours.
Heat the grill to medium-high heat. Pat the steak dry and grill 4-6 mins on each side. Baste with the marinade while grilling, reserving 1/2 c. Remove sirloin from heat and let rest for 5 mins before slicing.
Pour remaining marinade in a small saucepan and bring to a boil, then reduce to a simmer for about 2 minutes. allowing it to thicken. Slice sirloin thinly against the grain and serve with a drizzle of the sauce.​

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Beer Battered Fish Tacos with Cilantro Pesto

3/11/2016

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Ingredients:
 
  • 3 garlic cloves, peeled and coarsely chopped
  • 2 cups of fresh cilantro, lightly packed
  • 1/4 cup Persian Lime Olive Oil
  • 1 T Toasted Sesame Oil
  • 2 Ts lime juice
  • 1/2 t fresh ground pepper
  • 1 cup of purple cabbage finely shredded
  • 1/2 cup grated cheddar cheese
  • 1 avocado sliced into eighths
  • 8 corn tortillas
  • 1 lbs of white fish cut into 2 inch pieces (Mahi Mahi)
  • 3/4 cup of beer 
  • 3/4 cup of flour
  • 2 T California Arbequina Olive Oil
  • 1 t of salt divided

Directions:
  1. Place the garlic and cilantro in a food processor fitted with a metal blade. With the processor running, slowly add Persian Lime olive oil, toasted sesame oil, lime juice, salt and pepper. Process until smooth.
  2. In a bowl combine flour, salt and your favorite beer (or sparkling water if you
    don’t care to use beer). Stir together until smooth. Batter will have the
    consistency of thick-ish pancake batter. Add fish pieces to flour mixture. Coat
    thoroughly. Heat Arbequina olive oil in a tall-sided heavy pot/pan over
    medium-high heat. Slowly add battered fish to oil and fry 3-6 minutes total.
    Remove from oil and drain on a paper towel. Sprinkle with sea salt.

  3. Assembly, tacos are best when you assemble them yourself. Place the plate of tortillas, the plate of fish, the sour cream, the cabbage, and the avocados and last but not least, the cilantro pesto, on the table and let everyone assemble their own.
​Recipe adapted from Lucero Olive Oil
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Asian Slaw with Honey Ginger Vinaigrette

2/18/2016

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Ingredients:

  • 1 medium head cabbage, shredded (preferably Napa)
  • ½ medium or small head of red cabbage, shredded
  • 2 carrots, shredded or store bought pre-shredded
  • 5 green onions, chopped
  • 1- 3 oz. package chicken flavored ramen noodles, crushed, seasoning packet reserved
  • 2 tbsp. California Arbequina Extra Virgin Olive Oil
  • 3 tbsp. Honey Ginger White Balsamic Vinegar
  • 2 tbsp. rice wine vinegar
  • Pinch of sugar
  • ½ tsp. each Asian Ginger Sea Salt and ground black pepper

Directions:

Preheat oven 350 degrees F. To make the dressing: In a medium bowl whisk together the oil, vinegars, sugar, ramen seasoning packet, salt and pepper. Place sesame seeds and almonds in a single layer on a medium sheet tray. Bake for 8-10 minutes until slightly browned. (Check them often). In a large serving bowl, combine the cabbages, green onions, and crushed ramen noodles. Pour dressing over the mixture. Toss to coat evenly. Top with toasted sesame seeds and almonds. Serve immediately. (If serving later, reserve the ramen noodles until about to serve and re-toss).
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