You may have heard edamame and quinoa being called superfoods for their nutritional benefits. In this salad dish, we just call them delicious. Both packing a lot of protein, this salad is great for vegetarians who may not have as much protein in their diets as meat eaters. But with such few ingredients and simple preparation, we think both vegetarians and meat eaters will enjoy this recipe. Let us know what you think! Continue reading “Quinoa and Edamame Salad with Dill Infused Olive Oil”
When you make your own muffins from scratch, you can eliminate the high fructose corn syrup and other additives found in some of the boxed mixes. Here’s a recipe (courtesy of Gabriele Corcos and Debi Mazar) that lets you do just that and also replaces butter or shortening with extra virgin olive oil. Continue reading “Lemon Olive Oil and Honey Muffins”
This Kobe-style short ribs marinade comes to us from Sherry Holbrook, wife of Costco meat buyer Doug Holbrook. We bought boneless beef short ribs from Costco and began our search for something with an Asian flair. This recipe gives the meat a great deal of flavor and whipping up the marinade is quite simple. The catch here is planning ahead and letting the meat marinate overnight. So not a lot of “active” preparation time just do it the night before; but once you taste it, you’ll agree that it’s worth it.
Chop and measure out your ingredients.
Combine all ingredients (except the meat) into a medium-sized bowl and whisk together.
Place the meat into a zipper-locking bag and add the marinade.
Seal the zipper-locking bag removing as much air as possible. Marinate the meat overnight in the refrigerator turning the bag occasionally.
When ready to grill, remove short ribs from bag and wipe off marinade with a paper towel. Discard marinade.
Grill short ribs to your preferred internal temperature: 125-130 degrees for medium-rare, 135 to 140 degrees for medium, 150 degrees for medium-well and 160 degrees for well-done. Use a meat thermometer inserted into the middle of the ribs. You can also use the “cut-and-peek” method!
Remove from the grill, tent with foil and let rest for about 8-10 minutes before serving. Enjoy.
Have a comment? We’d love to hear from you. Have you tried this dish? Do you have a variation that you think others will enjoy? Leave us a comment below (providing your email address is not necessary).
Need a great idea for the grill this Labor Day? You might remember our Grilled Chicken Kebabs with Lemon Fused Olive Oil and Oregano Balsamic or our Grilled Sea Scallops and Mango Kebabs; this time around we indulged in lamb. Our rosemary extra virgin olive oil gave the marinade just the right amount of flavor without being too overwhelming. These can be marinated and assembled ahead of time so you can spend more time with friends and family at the Labor Day cookout. Give them a try and let us know what you think!
Trim the lamb and cut into 1” pieces. Keeping the pieces uniform in size will help them cook evenly.
Cut bell peppers, zucchini and mushrooms into 1” pieces.
Whisk together all marinade ingredients (the olive oil, freshly squeezed lemon juice, minced garlic, kosher salt and black pepper).
Transfer the lamb and vegetable pieces into a large bowl. Add the marinade and mix to coat ingredients well (we used our hands).
Cover with plastic wrap and store in the refrigerator for at least 2 hours and up to 6 hours. Toss 2-3 times throughout.
One hour before assembly, if using wooden skewers, soak the wooden skewers in water. This will help to prevent the skewers from burning during grilling.
Prepare your outdoor grill or grill pan and set to medium heat. Assemble kebabs alternating meat and veggies (see photo).
Place the kebabs onto heated grill. After about 2-3 minutes, use tongs to turn kebabs ¼ turn. Continue to turn and grill each of the three remaining sides for about 2 minutes each turn. After all four sides are done, remove from grill and let rest for 5 minutes.
Serve with orzo, brown rice or pita breads. Dress with your favorite tzatziki sauce and/or garnish with crumbled feta cheese. Enjoy!
Have a comment? We’d love to hear from you. Have you tried this dish? Do you have a variation that you think others will enjoy? Leave us a comment below.
‘Hair of the Dog’ drink or just the ideal brunch cocktail, a homemade Bloody Mary will outdo those made with bottled mixes every time. Typically you start with tomato juice and vodka but then the variations expand from there. We found our newest balsamic was the perfect ingredient for homemade bloody mary mix. The Olive This! Neapolitan Herb is our first savory dark balsamic and it adds just the right amount of depth when combined with the other spices and flavorings. Whip up a batch of these, with or without alcohol, and you’ll never reach for the bottled mix again. Continue reading “Homemade Bloody Mary with Neapolitan Herb Balsamic Vinegar”
Our great friend Emily made this fabulous appetizer for a party at the house and it was an instant hit. The conversation switched to how she made it and where she got the recipe. It was another great recipe from Food52 and she used one of our single varietal extra virgin olive oils. We liked it so much we didn’t change a thing. Once you try it, you won’t even think about the work you put into it and your guests will sing your praises! Thanks Emily! Continue reading “Roasted Fennel and White Bean Dip”
Here’s another great bulgur wheat salad but this time with a lemony-dill vinaigrette. Remember the sweeter Bulgur Wheat Salad recipe we published with Blood Orange olive oil and Vermont Maple Balsamic? Here’s a citrus-dill alternative that is both tart and salty yet lemony and bright. We doubled this recipe and brought it to an office potluck this week and many were asking for the recipe. It’s great for potlucks and parties because it’s best served at room temperature. Continue reading “Bulgur Wheat Salad with Dill Olive Oil and Lemony Balsamic Vinaigrette”
Amy, our excellent sales associate, adapted this great recipe from Kiran Dodeja Smith incorporating our Blood Orange Olive Oil. After one taste, we had to share it! A couple of things we liked about it: (1) it’s simplicity – it doesn’t get easier than a no cook recipe, and (2) they’re snack treats that use more healthful ingredients than the typical saturated fats or high fructose corn syrup as sweeteners. Continue reading “Oatmeal and Coconut Energy Bites with Orange Fused Olive Oil”
You have to admit it’s hard to get through these summer months without indulging in sweet, refreshing watermelon – which also is quite hydrating in this hot weather. Want to try something a little different than the watermelon wedges at your next summer cookout? This refreshing watermelon salad doesn’t require a lot of ingredients nor time to prepare but strikes the perfect balance between sweet and savory. You can mix it up by trying other olive oil-balsamic pairings; you can even substitute basil for the mint. Try a spicier olive oil for an extra kick. Experiment to your heart’s content, watermelon is abundant now!
Cut watermelon into ¾-inch cubes removing all seeds (or start with a seedless watermelon).
To slice the onion into short thin sections, start by cutting the onion in half lengthwise (through the root). Lay one of the halves, cut-side down, onto the cutting board. Make three cuts, as shown in the photo above, from the outside to the bottom center of the onion half. Thinly slice the onion crosswise halfway through the cut half. Store the rest of the onion for another use.
Prepare the rest or your ingredients – the ½ cup of feta cheese and the packed ¼ cup of chopped mint leaves.
In a small bowl, whisk the balsamic vinegar, olive oil, salt and pepper.
Combine all salad ingredients into a large bowl and pour the dressing over everything. Using a large spoon, carefully mix together to evenly coat the watermelon without breaking apart the chunks. Let the salad rest for about 15 minutes; give it another good mix before serving. Can be served chilled or at room temperature. Adjust the salt and freshly ground black pepper to taste.
Have a comment? We’d love to hear from you. Have you tried this dish? Do you have a variation that you think others will enjoy? Leave us a comment below (providing your email address is not necessary).
Our good friend Carolyn brought over fresh tomatoes from Grandpa Humphrey’s garden today and we immediately thought of gazpacho. Gazpacho is a tomato-based soup originating from the southern Spanish region made with raw vegetables and usually served cold. It can’t get any easier than “throw everything in the blender and give it a whirl!” In fact, we found this recipe in our Vitamix recipe book but any blender will do. Add chopped bits of tomato and cucumber to the finished product for a chunkier soup. The Chipotle Olive OIl adds just the right amount of kick but if you want more heat, you can always substitute our Baklouti Olive Oil! The Spicy Calabrian Pesto Olive Oil also adds complementary flavors of pesto along with a spicy kick from the pepper! Continue reading “Fresh Gazpacho with Spicy Olive Oil and Red Wine Vinegar”
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