Cook pasta per directions. Drain and cook and place in large bowl.
In separate small bowl, place drained Mandarin Oranges. Pour 1 Tablespoon of the Calivirgin Blood
Orange Olive Oil and 1/2 tablespoon of the Calivirgin Citrus Burst Balsamic Vinegar over the Mandarins and marinade.
In a small sauce pan, pour the Mandarin liquid and reduce by half over a medium heat. Add 2
Tablespoon of the Calivirgin Citrus Burst Balsamic Vinegar to the reduced liquid and stir and cool.
Mix together the pasta, Mandarins and the marinade, cranberries, arugula. Pour the dressing of the
Mandarin liquid and balsamic together over the pasta mix. Garnish with crushed Sesame Sticks.
4teaspoonsCalivirgin Dipping Spicesor Italian spices of your choice
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Use non-stick vegetable oil spray to lightly grease a 9" x 13" pan. Drizzle about 2 tablespoons Calivirgin olive oil atop the spray; the spray keeps the bread from sticking, while the olive oil gives the bottom crust great flavor and a bit of crunch.
Combine all of the ingredients, and beat at high speed with an electric mixer for 60 seconds. Scoop the sticky batter into the prepared pan, cover the pan, and let it rise at room temperature for 60 minutes — it should be quite puffy, but not fragile-looking.
While the dough is rising, preheat the oven to 375°F. Gently poke the dough all over with your index finger. Drizzle it lightly with olive oil, and sprinkle with Calivirgin Dipping Spices or the dried herbs of your choice, if desired.
Bake the bread until it's golden brown, 25 to 30 minutes. Remove it from the oven, wait 5 minutes, then turn it out of the pan onto a rack. Serve warm or at room temperature.
Tip- Hydrate your Calivirgin Dipping Spices in a small dish with a little hot water before using.
In a medium bowl, mix together Calivirgin Olive Oil, goat cheese, basil, parsley, chives, green onion, lemon zest, garlic and yogurt. If the filling is too thick, add a little more yogurt to thin it out. Pipe filling into drained peppers and serve.
Tips: To pipe the filling, you can place it into a gallon-sized ziptop bag and snip off the corner, use a piping bag or squeeze bottle.
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.
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.
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.
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!
Bruschetta, pronounced "broo-sket-ta," is Italian toasted bread. Traditional bruschetta requires toasting bread on both sides over hot coals. Toasted bread is slashed, rubbed with fresh garlic and drizzled with extra virgin olive oil.
1/4cupCalivirgin Premium Olive Oilplus more for drizzling
1french bread baguette
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Cut tomatoes into quarters and cut out the insides (pulp and seeds). Then cut into small pieces about the size of a dime and place in bowl. You are only using the firmer part of the tomatoes attached to the skin.
Chop up half a red onion and add to bowl.
Mince up 2-3 cloves of garlic (to taste) and add to bowl.
Finely chop up 3-4 basil leaves and add to bowl.
Add balsamic and olive oil and season with salt and pepper to taste. Quite a bit of salt is needed. Stir thoroughly and place in refrigerator for 20+ minutes.
Slice bread into 1/4 to 1/2 inch thick pieces.
Arrange slices into one layer on baking sheet and drizzle or brush Calivirgin Extra Virgin Olive Oil on to one side of each slice. Lightly salt each oil coated side and broil on low for 5-10 minutes until lightly browned.
Once toasted, rub each oil/salt coated side with half a garlic clove. Then top slices with mixture in bowl and serve.
Try not to get too much juice from bowl because it will make bread soggy (use a fork to top).
On a large plate arrange a layer of tomato slices, then top each slice with one basil leaf and slice of mozzarella.
Drizzle Calivirgin Bountiful Basil Olive Oil and Calivinegar Barrel Aged Balsamic over entire plate and season with sea salt and freshly ground pepper to taste.
* Make this a more filling salad by adding sliced red onion, cucumber and/or avocado. For another flavor, replace mozzarella with bleu cheese or feta.