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Month: June 2018

Chicken Satay

Chicken Satay

We used Calivinegar Barrel Aged Balsamic Vinegar, Calivirgin Hot Virgin Jalapeno Olive Oil, Calivirgin Bountiful Basil Olive Oil, and Calivirgin Guilty Garlic Olive Oil

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Chicken Satay
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Prep Time 1 hour
Cook Time 10-12 minutes
Passive Time 2-3 hours
Servings
6-8 servings
Ingredients
Marinade
  • 2 pounds boneless skinless chicken thighs trimmed and cut lengthwise into 1 inch wide strips
  • 1/4 cup Calivinegar Barrel Aged Balsamic Vinegar
  • 1 tablespoon Calivirgin Bountiful Basil Olive Oil
  • 1 tablespoon Calivirgin Guilty Garlic olive oil
  • 6 cloves garlic finely grated
  • 2 tablespoons ground turmeric
  • 2 tablespoons ginger freshly grated
  • 4 teaspoon cumin
  • 1/2 teaspoon sesame oil
Sauce
  • 2 tablespoons Calivinegar Barrel Aged Balsamic Vinegar
  • 1 tablespoon Calivirgin Bountiful Basil Olive Oil
  • 1 tablespoon Calivirgin Guilty Garlic olive oil
  • 2 teaspoons Calivirgin Hot Virgin Jalapeno Olive Oil
  • 1/4 cup boiling water
  • 1 tablespoon creamy peanut butter
  • 1/4 cup red wine vinegar
  • 1/4 cup soy sauce
  • 1/2 teaspoon sesame oil
  • 2 teaspoon ginger finely grated
  • 1 clove garlic finely grated
  • 2 teaspoons chili garlic sauce
  • 1/2 teaspoon ground turmeric
  • 1/4 cup salted dry roasted peanuts finely chopped
Prep Time 1 hour
Cook Time 10-12 minutes
Passive Time 2-3 hours
Servings
6-8 servings
Ingredients
Marinade
  • 2 pounds boneless skinless chicken thighs trimmed and cut lengthwise into 1 inch wide strips
  • 1/4 cup Calivinegar Barrel Aged Balsamic Vinegar
  • 1 tablespoon Calivirgin Bountiful Basil Olive Oil
  • 1 tablespoon Calivirgin Guilty Garlic olive oil
  • 6 cloves garlic finely grated
  • 2 tablespoons ground turmeric
  • 2 tablespoons ginger freshly grated
  • 4 teaspoon cumin
  • 1/2 teaspoon sesame oil
Sauce
  • 2 tablespoons Calivinegar Barrel Aged Balsamic Vinegar
  • 1 tablespoon Calivirgin Bountiful Basil Olive Oil
  • 1 tablespoon Calivirgin Guilty Garlic olive oil
  • 2 teaspoons Calivirgin Hot Virgin Jalapeno Olive Oil
  • 1/4 cup boiling water
  • 1 tablespoon creamy peanut butter
  • 1/4 cup red wine vinegar
  • 1/4 cup soy sauce
  • 1/2 teaspoon sesame oil
  • 2 teaspoon ginger finely grated
  • 1 clove garlic finely grated
  • 2 teaspoons chili garlic sauce
  • 1/2 teaspoon ground turmeric
  • 1/4 cup salted dry roasted peanuts finely chopped
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Instructions
  1. Combine in a large bowl and whisk together Calivinegar Barrel Aged Balsamic Vinegar, grated ginger, grated garlic, sesame oil, Calivirgin Guilty Garlic Olive Oil, Calivirgin Bountiful Basil Olive Oil, turmeric and cumin in a bowl, when well combined, stir in the chicken. Marinade chicken for 2-3 hours.
  2. In a small bowl, whisk together the boiling water into the creamy peanut butter. Whisk in soy sauce, rice wine vinegar, and Calivinegar Barrel Aged Balsamic Vinegar.
  3. In a small sauce pan, heat over medium heat, sesame oil, Calivirgin Bountiful Basil Olive Oil, Calivirgin Guilty Garlic Olive Oil, Calivirgin Hot Virgin Jalapeno Olive Oil, ginger, and garlic. Stirring until fragrant and sizzling. Stir in chili garlic sauce and turmeric. Whisk together the peanut butter, soy sauce, and vinegar sauce mixture with the oil, garlic, and ginger mixture.
  4. Cool and refrigerate. Reserve ¼ cup of sauce for brushing during cooking. Prior to serving, remove the chilled sauce and stir in the peanuts.
  5. Drain the chicken, discard the marinade. Skewer the chicken on metal skewers. Place on a medium high and grill until well charred about 4 minutes. Flip skewers and brush with reserved sauce and grill until all chicken is opaque (about 5 to 7 minutes). Transfer to a platter and serve with the sauce.
Recipe Notes

Recipe by Carole

Apricot Gelato with Chocolate Balsamic Drizzle

Apricot Gelato with Chocolate Balsamic Drizzle

Make it with Calivinegar Barrel Aged Balsamic Vinegar

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Apricot Gelato with Chocolate Balsamic Drizzle
This is a easy to make vegan gelato dessert that is delicious and creamy.
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Course Dessert
Servings
Ingredients
Apricot Gelato
  • 1 cup macadamia nuts
  • 1 cup purified water
  • 2 cups fresh apricots seeded and diced
  • 1/4 cup water
  • 1/4 cup agave syrup
  • 1 teaspoon orange zest
  • 1 teaspoon lemon juice fresh
Chocolate Drizzle
  • 1/4 cup Calivinegar Barrel Aged Balsamic Vinegar
  • 1/4 cup high quality dark chocolate we used Brix extra dark 70% cacao
Course Dessert
Servings
Ingredients
Apricot Gelato
  • 1 cup macadamia nuts
  • 1 cup purified water
  • 2 cups fresh apricots seeded and diced
  • 1/4 cup water
  • 1/4 cup agave syrup
  • 1 teaspoon orange zest
  • 1 teaspoon lemon juice fresh
Chocolate Drizzle
  • 1/4 cup Calivinegar Barrel Aged Balsamic Vinegar
  • 1/4 cup high quality dark chocolate we used Brix extra dark 70% cacao
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Instructions
  1. Place purified water and macadamia nuts in a high speed blender. Process until a smooth consistency is reached.
  2. Place apricots in a saucepan with ¼ cup of water and ¼ cup of agave syrup. Cook on medium heat until apricots are dissolved and thick. Cool to room temperature and add apricots to the blender with the macadamia nuts. Process until very smooth. Spread evenly in a loaf pan, cover with plastic cling wrap and freeze.
  3. Melt chocolate in a double boiler with the Calivirgin Balsamic vinegar, stirring to combine. Cool and place in a container suitable for drizzling.
  4. Scoop gelato into a dish and drizzle with the Calivirgin Balsamic chocolate sauce.
Recipe Notes

Recipe by Carole

Crispy Corn Crab Cakes With Truffle Aioli

Crispy Corn Crab Cakes With Truffle Aioli

Make this recipe with Calivirgin Premium Extra Virgin Olive Oil and Calivirgin White Truffle Olive Oil

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Crispy Corn Crab Cakes With Truffle Aioli
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Prep Time 10 minutes
Cook Time 20 minutes
Servings
12-14 cakes
Ingredients
Crab Cakes
  • 8 oz container jumbo lump crab meat
  • 15 oz can whole kernel sweet corn
  • 2 large eggs beaten
  • 1/3 cup reduced-fat mayonnaise
  • 1 tablespoon Dijon Mustard
  • 2 tablespoons garlic crushed or minced
  • 1 cup panko crumbs
  • 1 cup extra-sharp cheddar cheese shredded
  • 2 scallions finely chopped
  • 1 teaspoon old bay seasoning
  • salt and pepper, to taste
  • Calivirgin Premium Olive Oil for frying
Aioli
  • 1/4 cup reduced-fat mayonnaise
  • 2 1/2 teaspoons Calivirgin White Truffle Oil
  • 1 1/2 teaspoons garlic crushed or minced
  • 1/2 lemon juiced
Prep Time 10 minutes
Cook Time 20 minutes
Servings
12-14 cakes
Ingredients
Crab Cakes
  • 8 oz container jumbo lump crab meat
  • 15 oz can whole kernel sweet corn
  • 2 large eggs beaten
  • 1/3 cup reduced-fat mayonnaise
  • 1 tablespoon Dijon Mustard
  • 2 tablespoons garlic crushed or minced
  • 1 cup panko crumbs
  • 1 cup extra-sharp cheddar cheese shredded
  • 2 scallions finely chopped
  • 1 teaspoon old bay seasoning
  • salt and pepper, to taste
  • Calivirgin Premium Olive Oil for frying
Aioli
  • 1/4 cup reduced-fat mayonnaise
  • 2 1/2 teaspoons Calivirgin White Truffle Oil
  • 1 1/2 teaspoons garlic crushed or minced
  • 1/2 lemon juiced
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Instructions
  1. Begin by preparing the aioli. In a small mixing bowl stir all aioli ingredients until well combined.
  2. In another, large mixing bowl, combine all crab cake ingredients except for the olive oil, stirring until well mixed. Next, using damp hands form the crab cake mixture into patties — about 2″ in diameter — then rest on a clean plate or cutting board.
  3. Pre-heat a cast iron skillet over a medium-high flame for 2 minutes, then swirl with olive oil to coat the bottom. Three patties at a time, fry the crab cakes for 3 – 4 minutes on either side until crisp and cooked through. Transfer to a wire rack to cool, then repeat until all cakes are cooked, adding more olive oil to the skillet for each new batch.
  4. Serve immediately, pairing with truffle aioli on the side for dipping! These can be frozen in a ziploc bag and reheated at 350F whenever you want them — They stay nice for over a month.
Recipe Notes

Recipe by Christine from WRY TOAST

Cauliflower Tabbouleh Salad

Cauliflower Tabbouleh Salad

We used Calivirgin Guilty Garlic Olive Oil, Calivirgin Bountiful Basil Olive Oil, and  Calivirgin Olive Oil Dipping Spices

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Cauliflower Tabbouleh Salad
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Prep Time 30 minutes
Passive Time 2 hours
Servings
2 quarts
Ingredients
Salad
  • 2 cups cauliflower riced - can be purchased or do yourself with a food processor
  • 2 cucumbers diced
  • 4 Roma tomatoes seeded and diced
  • 1/4 cup kalamata olives chopped
  • 1/2 cup celery chopped
  • 1 bell pepper orange or yellow, diced
  • 1 small zucchini diced
  • 1/4 cup pine nuts toasted
  • 1/4 cup fresh Italian flat leaf parsley chopped
  • 1/4 cup fresh mint leaves chopped
  • 1/4 cup chives finely sliced
  • 6 oz feta diced or crumbled
  • salt and pepper, to taste
Dressing
  • 1/4 cup Calivirgin Bountiful Basil Olive Oil
  • 1/4 cup Calivirgin Guilty Garlic olive oil
  • 1 teaspoon Calivirgin Dipping Spices hydrated
  • 1 tablespoon lemon juice
  • 1/4 cup Calivirgin Champagne Vinegar
Prep Time 30 minutes
Passive Time 2 hours
Servings
2 quarts
Ingredients
Salad
  • 2 cups cauliflower riced - can be purchased or do yourself with a food processor
  • 2 cucumbers diced
  • 4 Roma tomatoes seeded and diced
  • 1/4 cup kalamata olives chopped
  • 1/2 cup celery chopped
  • 1 bell pepper orange or yellow, diced
  • 1 small zucchini diced
  • 1/4 cup pine nuts toasted
  • 1/4 cup fresh Italian flat leaf parsley chopped
  • 1/4 cup fresh mint leaves chopped
  • 1/4 cup chives finely sliced
  • 6 oz feta diced or crumbled
  • salt and pepper, to taste
Dressing
  • 1/4 cup Calivirgin Bountiful Basil Olive Oil
  • 1/4 cup Calivirgin Guilty Garlic olive oil
  • 1 teaspoon Calivirgin Dipping Spices hydrated
  • 1 tablespoon lemon juice
  • 1/4 cup Calivirgin Champagne Vinegar
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Instructions
  1. Place all vegetables and herbs in a bowl and dress with the dressing. Chill for at least 2 hours before serving. Adjust seasoning with salt and pepper.
  2. ** Traditional recipe calls for 2 cups of Bulgur Wheat Pilaf, which may also be used in place of the cauliflower.
Recipe Notes

Recipe by Carole

Photo credit : Dr. Axe - Food is Medicine