Browsed by
Month: April 2018

Balsamic Vinegar Fudge Cookies

Balsamic Vinegar Fudge Cookies

Make it with Calivinegar Barrel Aged Balsamic Vinegar

Print Recipe
Balsamic Vinegar Fudge Cookies
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Dessert
Cook Time 9-12 minutes
Servings
2 dozen
Ingredients
  • 1/2 cup coarsely chopped dried cherries
  • 3 tablespoons Calivinegar Balsamic Vinegar
  • 1 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/4 cup room temperature butter
  • 7 tablespoons unsweetened cocoa powder
  • 2/3 cup sugar
  • 1/3 cup brown sugar
  • 1/4 cup plain yogurt (plain greek or nonfat)
  • 1 teaspoon vanilla extract
Course Dessert
Cook Time 9-12 minutes
Servings
2 dozen
Ingredients
  • 1/2 cup coarsely chopped dried cherries
  • 3 tablespoons Calivinegar Balsamic Vinegar
  • 1 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/4 cup room temperature butter
  • 7 tablespoons unsweetened cocoa powder
  • 2/3 cup sugar
  • 1/3 cup brown sugar
  • 1/4 cup plain yogurt (plain greek or nonfat)
  • 1 teaspoon vanilla extract
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350F. Line a baking sheet with parchment paper. In a small, microwave-safe bowl, combine cherries and 1 tbsp balsamic vinegar and microwave for 30 seconds, until hot. Set aside to cool.
  2. Whisk together flour, baking soda and salt in a small bowl. In a large, microwave-safe bowl, melt the butter in the microwave. Stir in cocoa powder and sugars and mix until well blended. Stir in yogurt, remaining balsamic vinegar and vanilla extract. Add flour and mix until just combined. Stir in cherries.
  3. Drop tablespoonfuls of batter onto a parchment lined baking sheet. Press down slightly to flatten. Bake at 350F for 9-12 minutes or until set and slightly firm at the edges. Allow to cool on the pan for a few minutes before transferring to a wire rack to cool completely.
Recipe Notes

Credit: Baking Bites

Roast Potatoes with Rosemary

Roast Potatoes with Rosemary

We like it with Calivirgin White Truffle Olive Oil or Calivirgin Rustic Rosemary Olive Oil

Print Recipe
Roast Potatoes with Rosemary and Truffle
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Side Dish
Prep Time 10 minutes
Cook Time 1 hour
Servings
4
Ingredients
  • 20 baby potatoes
  • 3/4 cup Calivirgin Olive Oil of your choice
  • 1/4 cup lemon juice
  • 6 sprigs fresh rosemary
  • salt and pepper, to taste
Course Side Dish
Prep Time 10 minutes
Cook Time 1 hour
Servings
4
Ingredients
  • 20 baby potatoes
  • 3/4 cup Calivirgin Olive Oil of your choice
  • 1/4 cup lemon juice
  • 6 sprigs fresh rosemary
  • salt and pepper, to taste
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350F. Using a sharp knife, make a series of cuts into the potatoes, just half way down and quite close together (less than half a centimeter apart – see picture as a guide).
  2. Place the potatoes in a pot of boiling water and boil for 10 minutes. Drain the water. Place the potatoes in a roasting dish.
  3. Mix the olive oil and lemon juice together. Pour over the potatoes. Over the potatoes, grind salt and black pepper and sprinkle the leaves of 3 rosemary sprigs.
  4. Place in the oven and roast for 1 hour at 350F. Serve with the remaining 3 fresh rosemary sprigs on top. Drizzle an olive oil of your choice over the top.
Recipe Notes

From Louise at Just Easy Recipes

Roasted Tomato Polenta

Roasted Tomato Polenta

We like it with Calivirgin Premium Extra Virgin Olive Oil or any Calivirgin flavored oil of your choice

Print Recipe
Roasted Tomato Polenta
Votes: 0
Rating: 0
You:
Rate this recipe!
Prep Time 15 minutes
Cook Time 1 hour
Servings
4
Ingredients
  • 3 cups cherry tomatoes
  • 3 tablespoons Calivirgin Premium Olive Oil
  • 3 cloves chopped garlic
  • 3 cups fresh spinach
  • 1 cup corn grits or polenta
  • 4 ounces Goat Cheese
  • 1/2 teaspoon salt
  • 3 cups water
Prep Time 15 minutes
Cook Time 1 hour
Servings
4
Ingredients
  • 3 cups cherry tomatoes
  • 3 tablespoons Calivirgin Premium Olive Oil
  • 3 cloves chopped garlic
  • 3 cups fresh spinach
  • 1 cup corn grits or polenta
  • 4 ounces Goat Cheese
  • 1/2 teaspoon salt
  • 3 cups water
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 425 degrees. Wash the tomatoes, place on a baking sheet, and pat dry. Drizzle with 1 tablespoon of the oil. Roast for 10 minutes, gently turn the tomatoes, and repeat until the tomatoes are browned, about 30 minutes. I turned the heat up to 450 at the end to get more browning action.
  2. Heat the remaining 2 tablespoons oil in a large heavy pan. Add the garlic and saute gently until fragrant, but do not brown – browned garlic tastes bitter and gross. When the garlic is smelling awesome, add the spinach and turn off the heat. You should be able to just keep stirring the spinach around for a minute and it will wilt and reduce in size. Transfer to a bowl and set aside. Wipe out the pan with a paper towel.
  3. In the same pan, bring the water to a boil. Add the polenta and whisk until smooth. Simmer for 15 minutes or so until the polenta has thickened. Add the goat cheese and the salt and stir until smooth. Taste and adjust as necessary. Serve the polenta immediately with the tomatoes and the spinach.
Recipe Notes

By Lindsay at Pinch of Fun

Garlic Basil Oil Ravioli

Garlic Basil Oil Ravioli

We like to use Calivirgin Bountiful Basil Oil

Print Recipe
Garlic Basil Oil Ravioli
Votes: 0
Rating: 0
You:
Rate this recipe!
Prep Time 5
Cook Time 15
Servings
4
Ingredients
  • 1 25 ounce bag cheese ravioli
  • 1/3 cup Calivirgin Bountiful Basil Olive Oil
  • 5 cloves Minced Garlic
  • 1/4 teaspoon red chili flakes (optional)
  • 1/2 cup freshly chopped basil
  • 1/2 cup grated parmesan cheese
  • salt and pepper, to taste and garnish
Prep Time 5
Cook Time 15
Servings
4
Ingredients
  • 1 25 ounce bag cheese ravioli
  • 1/3 cup Calivirgin Bountiful Basil Olive Oil
  • 5 cloves Minced Garlic
  • 1/4 teaspoon red chili flakes (optional)
  • 1/2 cup freshly chopped basil
  • 1/2 cup grated parmesan cheese
  • salt and pepper, to taste and garnish
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Bring a large pot of water to a boil on high heat. Salt the water and cook ravioli according to package directions.
  2. Meanwhile, pour olive oil and minced garlic cloves into a large saute pan on medium low heat. Cook garlic 2 to 3 minutes or until just beginning to get golden in color. Reduce heat to low and add in ½ cup pasta water once the ravioli has cooked. Allow to simmer 4 to 5 minutes. Drain ravioli.
  3. Toss ravioli and basil into the skillet. Cook for one minute to allow the basil to wilt and for the ravioli to absorb the sauce. Turn off heat and add in Parmesan and a sprinkle of black pepper. Serve.
Recipe Notes

By Shelby at Go, Eat, and Repeat

Lemon Orzo Pasta Salad

Lemon Orzo Pasta Salad

We like to use Calivirgin Lusty Lemon Olive Oil

Print Recipe
Lemon Orzo Pasta Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Prep Time 10
Cook Time 10
Servings
6-8
Ingredients
  • 1 16 ounce box Orzo pasta
  • 1 cup frozen green peas
  • 1/2 lemon grated lemon zest
  • 3 tablespoons fresh lemon juice
  • 4 tablespoons Calivirgin Lusty Lemon Olive Oil
  • 1-2 tablespoons freshly chopped dill
  • 6 ounces Greek feta crumbled cheese
  • salt and pepper, to taste
Prep Time 10
Cook Time 10
Servings
6-8
Ingredients
  • 1 16 ounce box Orzo pasta
  • 1 cup frozen green peas
  • 1/2 lemon grated lemon zest
  • 3 tablespoons fresh lemon juice
  • 4 tablespoons Calivirgin Lusty Lemon Olive Oil
  • 1-2 tablespoons freshly chopped dill
  • 6 ounces Greek feta crumbled cheese
  • salt and pepper, to taste
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Fill a 5 qt saucepan halfway with water and add a large pinch of salt. Bring to a boil over high heat. Add the orzo and return to a boil. Reduce heat to medium-low and cook the pasta for about 2 minutes less than the box indicates. You want the orzo to be just cooked, but still firm. While the pasta is cooking, add the frozen peas to the bottom of the colander that you will be using to drain the orzo.
  2. When the pasta is cooked properly, drain it over the frozen peas. This will defrost and cook the peas just slightly. Rinse the pasta and peas under cold water to stop the cooking process then set aside.
  3. In a medium mixing bowl, whisk together the lemon zest, lemon juice, olive oil, chopped dill and salt. Add the pasta and peas and fold until completely combined.
  4. Stir in crumbled feta to combine then cover the bowl with plastic wrap and chill for at least 1 hour. Before serving, give the salad one last stir to redistribute the dressing and break up any pasta that stuck together. Taste for seasoning and add salt and pepper if needed. Serve this salad cold or at room temperature. Enjoy!
Recipe Notes

By Cheryl from Everyday Dishes

Truffle and Parmesan Popcorn

Truffle and Parmesan Popcorn

We like to use Calivirgin Premium Extra Virgin Olive Oil and Calivirgin White Truffle Olive Oil

Print Recipe
Truffle and Parmesan Popcorn
Votes: 0
Rating: 0
You:
Rate this recipe!
Cook Time 10
Servings
3-4
Ingredients
  • 1 tablespoon Calivirgin Premium Olive Oil
  • 1/2 cup popcorn kernels
  • 1/4 cup freshly grated Parmesan cheese
  • 1 tablespoon unsalted butter
  • 1/2 tablespoon Calivirgin White Truffle Oil
  • salt and pepper, to taste
Cook Time 10
Servings
3-4
Ingredients
  • 1 tablespoon Calivirgin Premium Olive Oil
  • 1/2 cup popcorn kernels
  • 1/4 cup freshly grated Parmesan cheese
  • 1 tablespoon unsalted butter
  • 1/2 tablespoon Calivirgin White Truffle Oil
  • salt and pepper, to taste
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a large pot, heat the oil over medium-high heat. Spread the kernels over the oil in an even layer; cover with lid. Once popping comes to a halt, remove the popcorn from the heat. Allow to cool.
  2. Meanwhile finely grate Parmesan; melt butter in a small saucepan over the stove or microwave it for 10 seconds until melted.
  3. Drizzle the truffle oil into the melted butter and stir to incorporate.
  4. Pour butter-and-truffle-oil mixture over the popcorn and toss gently. Sprinkle with Parmesan. Season with salt and freshly ground black pepper to taste. Serve immediately.
Recipe Notes

By Sarah Lipoff for YumSugar

Balsamic Mushrooms

Balsamic Mushrooms

We like to use Calivirgin Olive Oil & Calivinegar Balsamic

Print Recipe
Balsamic Mushrooms
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Side Dish
Prep Time 5
Cook Time 20
Servings
4
Ingredients
  • 2 pounds mushrooms
  • 3 cloves chopped garlic
  • 1/2 tablespoons fresh thyme
  • 3 tablespoons Calivirgin Premium Olive Oil
  • 3 tablespoons Calivinegar Balsamic Vinegar
  • salt and pepper, to taste
Course Side Dish
Prep Time 5
Cook Time 20
Servings
4
Ingredients
  • 2 pounds mushrooms
  • 3 cloves chopped garlic
  • 1/2 tablespoons fresh thyme
  • 3 tablespoons Calivirgin Premium Olive Oil
  • 3 tablespoons Calivinegar Balsamic Vinegar
  • salt and pepper, to taste
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Toss the mushrooms in the oil, balsamic vinegar, garlic, thyme, salt and pepper.
  2. Arrange in a single layer on a baking pan and roast in a preheated 400F oven until the mushrooms are tender, about 20 minutes, mixing half way through.