Ingredients: 3 tablespoons extra virgin olive oil 2 to 3 tablespoons thinly sliced scallions, including green parts 2 to 3 tablespoons coarsely chopped fresh dill ½ teaspoon grated lemon zest 4 ounces crumbled French feta 2 cups shelled Fresh English peas Kosher or sea salt and freshly ground black pepper Lemon half Bring a small pot of salted water to a boil over high heat and prepare a bowl of ice water. Blanch the peas for about 1 minute, just until they lose their raw taste; they should still be firm. Drain and immediately plunge into ice water. When the peas are cool but not cold, drain them again. Lay them out on a clean towel and pat dry. In...
Ingredients: 2 cups basil leaves, tightly packed 3 tablespoons pine nuts 3 cloves garlic Pinch of coarse sea salt 1 1/2 ounces Parmeggiano-Reggiano, grated 1 1/2 ounces of Pecorino Romano cheese 1/2 cup Beyond the Olive California Blend extra virgin olive oil optional - 3 tablespoons butter Directions: Stem the basil, wash, and dry on a tea towel or paper towels, being careful not to squash the leaves. When the leaves are dry, put them in a food processor, add the garlic, pine nuts and the sea salt, and pulse to your desired consistency. Drizzle in the olive oil. Stir in the cheese and taste for seasoning. Add another pinch of salt and/or the butter if necessary. If serving with...
OLIVE DIP
(Makes about 2 cups)
Ingredients:
1 Jar Beyond the BLACK OLIVE TAPENADE
8 oz softened cream cheese
1/3 cup mayo (optional - use if you like it more creamy)
1/3 cup chopped pecans
Directions:
Combine all ingredients in small bowl. Stir together until well mixed.
I love the grill. Typically while I'm bbqing anything that takes some time to cook, like chicken, I'm throwing everything I can find on the grill - from peaches, to peppers to shallots (pop one or all of those into your coleslaw!) to lettuce. Show off your grillin' skill with this savory, smoky salad. The romaine hearts, paired with creamy goat cheese, and our thick 25 Star balsamic is an eye opener. Ingredients One cleaned and washed head of Romaine Lettuce - cut down the middle. 1/2 cup French Feta 1/2 cup whole Marcona Almonds (blanched and roasted almonds) 1/2 cup pitted Castelvetrano olives (or substitute our green olive tapenade) Salt and pepper to taste 1/8 cup Beautiful Altadena Extra...
Salad is a must-have at any summer barbecue, and what better way to celebrate the warm weather than with a salad covered in sweet fruit, cheese, and a vanilla vinaigrette? Topped with nectarines and cheese-stuffed raspberries, this salad is a healthy and refreshing side dish (or main dish with some added protein) that’s perfect for the beginning of summer. Ingredients: 4 oz basket of large Raspberries, washed 4 oz Italian Stracchino Cheese (Ricotta can be substituted) 1 large or 2 medium nectarines, cleaned and sliced (Can be grilled if you are ambitious) 3 cups spring greens - including baby spinach, kale and arugula Dressing: 1/4 cup Lambrusco Wine Vinegar 1/4 cup Thick White Balsamic Vinegar (You can adjust these two: If...
