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Month: March 2017

Rosemary Walnut Scones

Rosemary Walnut Scones

We like to use Calivirgin Rustic Rosemary Olive Oil

 

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 Rosemary Walnut Scones
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Course Breads
Servings
8
Ingredients
  • 1 cup buttermilk
  • 1 egg
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup sugar
  • 2 tbsp fresh rosemary
  • 1/4 cup Calivirgin Rustic Rosemary Olive Oil
  • 3/4 cup walnuts, toasted
  • 2 1/2 cup flour
Course Breads
Servings
8
Ingredients
  • 1 cup buttermilk
  • 1 egg
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup sugar
  • 2 tbsp fresh rosemary
  • 1/4 cup Calivirgin Rustic Rosemary Olive Oil
  • 3/4 cup walnuts, toasted
  • 2 1/2 cup flour
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Instructions
  1. Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper. In a small bowl, whisk the buttermilk and egg and set aside.
  2. Combine the flour, baking powder, salt, sugar, and rosemary in a large food processor and pulse to combine. While the food processor is running, stream in the rosemary-infused olive oil and then the buttermilk & egg mixture and continue to process until just combined. The mixture should be a little wet and should pull away from the sides.
  3. Turn the dough out onto a lightly floured surface and gently knead until the dough is uniform and is no longer sticky; it shouldn't take more than 4-5 turns. Shape the dough in to a circle, about 8 inches in diameter. Cut into 8 slices, as if you are cutting a pizza.
  4. Place the slices onto the prepared baking sheet, leaving a little space between the scones. Bake in the 400 degree oven for 16-18 minutes until the bottoms are golden brown and the scones are puffy.
  5. Cool on a wire wrack or serve warm.
Recipe Notes

Recipe Courtesy of Cassie @ Bake Your Day

Israeli Couscous with Veggies and Feta

Israeli Couscous with Veggies and Feta

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 Israeli Couscous with Veggies and Feta
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Course Side Dish
Servings
4
Ingredients
  • 2 cups Israeli couscous or orzo pasta
  • 4 cups low sodium chicken broth
  • 3 tbsp Calivirgin Premium Olive Oil
  • 1 bunch asparagus, cut into 2 inch pieces
  • 1/2 red onion, diced
  • 2 cups sliced mushrooms
  • 1 cup crumbled feta
  • 1 tsp garlic salt
  • salt and pepper, to taste
  • Calivinegar Balsamic Vinegar for drizzling
Course Side Dish
Servings
4
Ingredients
  • 2 cups Israeli couscous or orzo pasta
  • 4 cups low sodium chicken broth
  • 3 tbsp Calivirgin Premium Olive Oil
  • 1 bunch asparagus, cut into 2 inch pieces
  • 1/2 red onion, diced
  • 2 cups sliced mushrooms
  • 1 cup crumbled feta
  • 1 tsp garlic salt
  • salt and pepper, to taste
  • Calivinegar Balsamic Vinegar for drizzling
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Instructions
  1. In a medium saucepan, heat 2 tbsp. Calivirgin Extra Virgin Olive Oil on medium-high heat.
  2. Add the couscous and cook, stirring occasionally until slightly browned (about 3-5 min.).
  3. Add the chicken broth and bring to a boil. Simmer for 10-12 minutes or until the liquid has evaporated. Transfer to a bowl and set aside.
  4. In a medium skillet, add 1 tbsp. Calivirgin Extra Virgin Olive Oil on medium-high heat.
  5. Add asparagus, onion, mushrooms and garlic powder/salt. Sauté until vegetables are tender. Salt and pepper to taste.
  6. Fold cooked vegetables into couscous, drizzle with Calivinegar Barrel Aged Balsamic and sprinkle with feta.
Recipe Notes

Additions: Add zucchini or summer squash to vegetable mixture if preferred. Add cooked chicken to make it a meal!

Roasted Brussels Sprouts

Roasted Brussels Sprouts

We like to use Calivirgin Premium Olive Oil and Calivirgin Lusty Lemon Olive Oil

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 Roasted Brussels Sprouts
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Course Side Dish
Servings
6
Ingredients
  • 16 oz bag of fresh brussels sprouts
  • 2 tbsp Calivirgin Premium Olive Oil
  • 2 tbsp Calivirgin Lusty Lemon Olive Oil
  • 1 tbsp garlic salt
  • 1 tsp steak seasoning or dry rub
  • freshly ground pepper to taste
Course Side Dish
Servings
6
Ingredients
  • 16 oz bag of fresh brussels sprouts
  • 2 tbsp Calivirgin Premium Olive Oil
  • 2 tbsp Calivirgin Lusty Lemon Olive Oil
  • 1 tbsp garlic salt
  • 1 tsp steak seasoning or dry rub
  • freshly ground pepper to taste
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Instructions
  1. Preheat oven to 425 degrees.
  2. Cut all large brussels sprouts in half.
  3. Place all ingredients into a ziplock bag. Then shake and toss until there is an even coating. Spread the coated brussel sprouts out on a baking sheet and place on a middle rack.
  4. Bake at 425 for 30 minutes. At the 15 min. mark flip each sprout to brown each side. Parts of them will turn brown and black when they are properly roasted.
Recipe Notes

TIP: Often there will be loose leaves after shaking. Stack all the loose ones on top of each other in a pile on a corner of the pan. The bottom ones will burn but the others turn into dark crispy chips that are great texture & flavor to add to dinner salads or as a snack.

Olive Oil Fudge Brownies

Olive Oil Fudge Brownies

We like to use any Lodi Olive Oil Extra Virgin Olive Oil or Calivirgin Premium Extra Virgin Olive Oil

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 Olive Oil Fudge Brownies
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Course Dessert
Servings
16-20
Ingredients
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2 eggs
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1 tsp espresso powder optional
  • 1 tsp vanilla extract
  • 1/3 cup Calivirgin Premium Olive Oil
  • 1/2 cup semi-sweet chocolate chips, divided
Course Dessert
Servings
16-20
Ingredients
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2 eggs
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1 tsp espresso powder optional
  • 1 tsp vanilla extract
  • 1/3 cup Calivirgin Premium Olive Oil
  • 1/2 cup semi-sweet chocolate chips, divided
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Instructions
  1. Preheat oven to 350°. Spray a 9-inch square baking pan with baking spray and set aside.
  2. In a small bowl, whisk flour, cocoa, baking powder and salt. Set aside.
  3. In a large bowl with an electric mixer, beat the eggs and granulated sugar until light and fluffy (about 2 minutes). Add brown sugar, espresso powder and vanilla, continue to beat until combined. Slowly pour in the olive oil while continuing to beat, and then beat for another 2 minutes to combine.
  4. Add dry ingredients to wet ingredients, folding gently until combined. Fold in ¼ cup chocolate chips. Pour batter into prepared baking pan. Sprinkle top with remaining ¼ cup chocolate chips.
  5. Bake for 15 to 18 minutes, or until a toothpick inserted comes out with moist crumbs. (Be careful not to over bake to ensure a moist, fudgy brownie!)
Recipe Notes

Recipe Courtesy of Alida @ Alida's Kitchen

Naan Panzanella Salad

Naan Panzanella Salad

Featuring Calivirgin Lusty Lemon Olive Oil and Calivinegar Balsamic Vinegar

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 Naan Panzanella Salad
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Servings
4
Ingredients
  • 1 tbsp Calivirgin Premium Olive Oil
  • 8 oz Naan, cut into bite-size pieces
  • 1/4 cup Calivinegar Balsamic Vinegar
  • 2 tbsp Calivirgin Lusty Lemon Olive Oil
  • 2 cloves garlic, minced
  • salt and pepper, to taste
  • 2 pints grape tomatoes, halved
  • 8 oz tub of mini mozzarella balls, drained
  • 1 cup cannellini beans, rinsed
  • 1/4 cup green onion, sliced
Servings
4
Ingredients
  • 1 tbsp Calivirgin Premium Olive Oil
  • 8 oz Naan, cut into bite-size pieces
  • 1/4 cup Calivinegar Balsamic Vinegar
  • 2 tbsp Calivirgin Lusty Lemon Olive Oil
  • 2 cloves garlic, minced
  • salt and pepper, to taste
  • 2 pints grape tomatoes, halved
  • 8 oz tub of mini mozzarella balls, drained
  • 1 cup cannellini beans, rinsed
  • 1/4 cup green onion, sliced
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Instructions
  1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the naan and cook about 5 minutes or until lightly browned, stirring often.
  2. Meanwhile, in a large bowl, whisk together the vinegar, lemon oil, garlic and salt and pepper to taste. Add the tomatoes, cheese, beans, green onion and naan; toss to coat. Serves 3-4.
Recipe Notes

Enjoy this quick-to-prepare riff on rustic Italian panzanella salad, with lightly fried naan and a bright lemony dressing -- an easy summery meal salad, perfect for a weeknight dinner or hearty lunch.
Recipe courtesy of Yankee Kitchen Ninja ( www.yankeekitchenninja.com )

Sweet Pea Mockamole

Sweet Pea Mockamole

We like using Calivirgin Jalapeno Garlic Olive Oil

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 Sweet Pea Mockamole
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Course Appetizer
Servings
Ingredients
  • 1 cup frozen green peas thawed and drained
  • 1 tsp ground cumin
  • 3 tbsp white onion chopped
  • 1 clove garlic chopped
  • 1 tbsp fresh lemon juice
  • 1/4 cup Calivirgin Jalapeno Garlic olive oil
  • 1/2 tsp red pepper flakes or cayenne pepper (optional)
  • salt to taste
  • pepper to taste
Course Appetizer
Servings
Ingredients
  • 1 cup frozen green peas thawed and drained
  • 1 tsp ground cumin
  • 3 tbsp white onion chopped
  • 1 clove garlic chopped
  • 1 tbsp fresh lemon juice
  • 1/4 cup Calivirgin Jalapeno Garlic olive oil
  • 1/2 tsp red pepper flakes or cayenne pepper (optional)
  • salt to taste
  • pepper to taste
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Instructions
  1. Combine the peas, cumin, onion, and garlic in a food processor or blender. Process until smooth.
  2. Add lemon juice and olive oil, and process just to blend.
  3. Season with red pepper flakes, salt and pepper. Blend for just a few more seconds.
  4. Transfer to a serving bowl. Serve with chips, crackers, or fresh veggies.
Recipe Notes

**Tip:  This stores well in the fridge for multiple days, is best at room temperature

Balsamic Strawberries over Ice Cream

Balsamic Strawberries over Ice Cream

We Like to use Calivinegar Balsamic Vinegar

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 Balsamic Strawberries over Ice Cream
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Course Dessert
Servings
2
Ingredients
  • 6 strawberries, hulled and halved
  • 2 tbsp Calivinegar Balsamic Vinegar
  • 2 tbsp brown sugar, packed
  • 1 1/2 cups vanilla ice cream or your favorite flavor
Course Dessert
Servings
2
Ingredients
  • 6 strawberries, hulled and halved
  • 2 tbsp Calivinegar Balsamic Vinegar
  • 2 tbsp brown sugar, packed
  • 1 1/2 cups vanilla ice cream or your favorite flavor
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Instructions
  1. In a small heavy saucepan heat vinegar and brown sugar over moderate heat, stirring, until sugar is dissolved and simmer 1 minute.
  2. Remove pan from heat and add strawberries, tossing to coat.
  3. Scoop ice cream into 2 bowls and top with warm glazed strawberries.
Recipe Notes

Recipe Courtesy of Epicurious (www.epicurious.com)

Olive Oil & Herb Drop Biscuits

Olive Oil & Herb Drop Biscuits

We like to use Calivirgin Oh! Oregano Olive Oil

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 Olive Oil & Herb Drop Biscuits
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Course Breads
Servings
Ingredients
  • 1 cup buttermilk or 1 cup milk + 1 tsp cider vinegar
  • 1 cup whole wheat flour
  • 1 cup cake flour
  • 2 tbsp golden flaxseed meal (optional)
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/8 tsp freshly ground pepper
  • 1 tbsp Parmesan cheese, grated
  • 1 tbsp fresh herbs, finely chopped
  • 1/4 cup Calivirgin Oh! Oregano Olive Oil
Course Breads
Servings
Ingredients
  • 1 cup buttermilk or 1 cup milk + 1 tsp cider vinegar
  • 1 cup whole wheat flour
  • 1 cup cake flour
  • 2 tbsp golden flaxseed meal (optional)
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/8 tsp freshly ground pepper
  • 1 tbsp Parmesan cheese, grated
  • 1 tbsp fresh herbs, finely chopped
  • 1/4 cup Calivirgin Oh! Oregano Olive Oil
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Instructions
  1. Preheat your oven to 450 degrees.
  2. In a medium mixing bowl, whisk together the flours through the herbs. Using either a pastry cutter or your hands, work the olive oil into the flour.
  3. Make a well in the center of the flour and add the buttermilk or milk mixture. Stir just to combine. Don’t overwork it. It’s fine if you see some specks of flour.
  4. Let the dough sit for a few minutes, then using a 1/4 cup measuring cup, scoop the dough out onto a parchment lined baking sheet spacing them out about 2 inches apart.
  5. Bake for about 12 minutes. Check them early…they should be just golden on top.
Recipe Notes

Recipe Courtesy of Caroline @ Taste Love and Nourish

Berry Balsamic Cobbler

Berry Balsamic Cobbler

We like to use Very Berry Ginger Balsamic

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 Berry Balsamic Cobbler
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Course Dessert
Servings
8
Ingredients
Cobbler
  • 3 cups strawberries, hulled and halved
  • 1 cup blueberries
  • 1/4 cup sugar
  • 2 tblsp flour
  • 1 1/2 tbsp Calivinegar Very Berry Ginger Balsamic
  • 1/8 tsp salt
Topping
  • 1 cup flour
  • 2 tbsp sugar
  • 1 1/2 tsp baking powder
  • 1/8 tsp baking soda
  • 1/4 tsp salt
  • 3 tbsp cold unsalted butter
  • 1/4 cup plain fat-free yogurt
  • 2 tbsp almond milk
  • 3/4 tsp vanilla extract
Course Dessert
Servings
8
Ingredients
Cobbler
  • 3 cups strawberries, hulled and halved
  • 1 cup blueberries
  • 1/4 cup sugar
  • 2 tblsp flour
  • 1 1/2 tbsp Calivinegar Very Berry Ginger Balsamic
  • 1/8 tsp salt
Topping
  • 1 cup flour
  • 2 tbsp sugar
  • 1 1/2 tsp baking powder
  • 1/8 tsp baking soda
  • 1/4 tsp salt
  • 3 tbsp cold unsalted butter
  • 1/4 cup plain fat-free yogurt
  • 2 tbsp almond milk
  • 3/4 tsp vanilla extract
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Instructions
  1. Preheat oven to 400 degrees and spray an 11 x 7-inch (2-quart) baking dish with nonstick spray.
  2. Toss strawberries, blueberries, sugar, flour balsamic, and salt together in a medium bowl. Set Aside.
  3. Biscuit Topping. Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. Dice butter into 1/2-inch peices; sprinkle flour mixture and use a pastry cutter to cut in evenly until mixture resembles coarse meal. Combine yogurt, almond milk, and vanilla in a small bowl; add to flour mixture and stir just until moist. Lightly flour hands and knead mixture 3 or 4 times in the bowl, just until dough comes together.
  4. Berry Mixture. Pour Berry Mixture into prepared bake dish; top with spoonfuls of biscuit dough (you won't cover the entire surface). Bake for 18 to 20 minutes, until juices are bubbling and biscuit topping is golden.
  5. Let cool slightly on a wire rack before serving. Store leftovers covered in the refrigerator; warm before serving.
Recipe Notes

Recipe courtesy of Laura @ Tutti Dolci

Balsamic Sangria

Balsamic Sangria

We Like to use Very Berry Ginger Balsamic

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 Balsamic Sangria
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Course Drinks
Prep Time 30 minutes
Servings
6
Ingredients
Simple Syrup
  • 1 cup water
  • 1 cup sugar
  • 4 star anise pods
  • 1/2 tsp black peppercorns
  • 1/2 tsp whole cloves
  • 3 three inch cinnamon sticks
  • 1 one inch slice of fresh ginger
  • 1 cup Calivinegar Very Berry Ginger Balsamic
Sangria
  • 1 750ml bottle dry red wine, such as Grenache, Syrah or Cabernet Sauvignon
  • 1 cup fresh apple cider
  • 1/2 cup dark rum
  • 1/4 cup brandy
  • 1/4 cup Cointreau or Triple Sec
  • 1 1/2 cups club soda
  • 2 navel oranges - sliced
  • 1 lime - sliced
  • 1 Granny Smith apple & 1 Barlett pear - halved, cored & large diced
Course Drinks
Prep Time 30 minutes
Servings
6
Ingredients
Simple Syrup
  • 1 cup water
  • 1 cup sugar
  • 4 star anise pods
  • 1/2 tsp black peppercorns
  • 1/2 tsp whole cloves
  • 3 three inch cinnamon sticks
  • 1 one inch slice of fresh ginger
  • 1 cup Calivinegar Very Berry Ginger Balsamic
Sangria
  • 1 750ml bottle dry red wine, such as Grenache, Syrah or Cabernet Sauvignon
  • 1 cup fresh apple cider
  • 1/2 cup dark rum
  • 1/4 cup brandy
  • 1/4 cup Cointreau or Triple Sec
  • 1 1/2 cups club soda
  • 2 navel oranges - sliced
  • 1 lime - sliced
  • 1 Granny Smith apple & 1 Barlett pear - halved, cored & large diced
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Instructions
  1. In a small saucepan, combine water, sugar, star anise, peppercorns, vinegar, cloves, cinnamon sticks and ginger.
  2. Bring to a simmer over moderately high heat, stirring to dissolve the sugar. Boil until reduced by one third and slightly syrupy, about 15 minutes. Let the spice syrup cool, then strain into a glass jar.
  3. Pour wine in a 3-qt pitcher. Stir in cider, rum, brandy, Cointreau, club soda & 1/4 cup of the spice syrup; add more syrup if you prefer a sweeter sangria.
  4. Add fresh fruit and refrigerate overnight.
  5. Serve sangria in tall glasses over ice. Garnish with a tablespoon of diced fruit.
Recipe Notes

TIP: MAKE AHEAD The sangria can be refrigerated for up to 4 days. The spice syrup can be refrigerated for up to 2 weeks.