PEACH BALSAMIC MOUSSE (Serves 6) Ingredients: 14 oz can sweetened condensed milk 11 oz heavy cream (not ultra-pasteurized) 3/8 cup Beyond the Olive Peach White Balsamic Vinegar 1 tsp vanilla extract Good-quality cookies for serving (such as butter cookies or ginger snaps) Directions: Combine the condensed milk and cream in a large bowl. Using a hand mixer, beat for about 5 minutes, until it begins to thicken. Add 1/8 cup of vinegar and beat for 1 minute to incorporate. Repeat with remaining vinegar, adding each 1/8 cup and beating for 1 minute after each addition. Finally, beat in vanilla. Spoon into small dishes and chill at least two hours before serving. Serve each portion garnished with a cookie. Recipe...
MIXED VEGETABLES WITH OLIO NUOVO
Ingredients:
1 large carrot, peeled
1 large red bell pepper
4 celery stalks
4 large scallions
1 large bulb fennel
1 large yellow bell pepper
8 large radishes
1/4 pound tiny French beans
1 cup Beyond the Olive Olio Nuovo(or BTO Tuscan Blend EVOO)
Sea salt
1/4 cup Beyond the Olive Raspberry Basil Wine Vinegar
1/4 cup freshly grated Parmigiano-Reggiano
Directions:
Cut all vegetables into fancy shapes. Blanch and refresh the green beans. Serve displayed in a basket with the condiments placed into smaller plates or bowls separately.
CRUDAIOLO PASTA SALAD (Serves: 4-6) Ripe tomatoes are layered with fresh herbs, capers, and two kinds of olives and left to rest on your kitchen counter for the day – the result is a beautiful, no-cook pasta sauce, richly layered with flavor -without ever turning on the stove. Ingredients: 3 tsps capers, drained 1/2 cup Beyond the Olive Tuscan Blend extra virgin olive oil 4 large ripe tomatoes, chopped 3 green onions, chopped halfway to green OR 2 cloves garlic minced 4 fresh basil leaves, torn 1/2 cup black olives, chopped 1/2 cup green olives, chopped pinch red pepper flakes 1 lb penne pasta, cooked Directions: Mix the first 8 ingredients together and leave to sit in salad bowl...
SPRING MIX AND FRUITY BALSAMIC DRESSING
(Serves: 4)
Ingredients:
1/4 cup Beyond the Olive Arbosana Blend Extra Virgin Olive Oil
2 Tbsp. Beyond the Olive Blueberry, Strawberry or Fig Balsamic Vinegar
Salt and Pepper to taste
10 cups Spring Mix or leafy greens, loosely placed
Directions:
Whisk olive oil and balsamic together in a bowl. Add salt and pepper to taste. Place Spring Mix in a large salad bowl, drizzle dressing over greens and toss well.
Add any or all of the following to make your own special salad: crumbled Feta, sliced apples, mandarin oranges, dried cranberries, toasted almonds, cherry tomatoes.
Photo Source: PrettyYummyFoods.com
MEDITERRANEAN SWEET AND SOUR EGGPLANT SALAD (Makes about 5 cups serving 6 – 8) This is a great picnic or alfresco salad that is also delicious served on crostini and as a topping for almost any grilled or crisply fried fish or meat. Chef John Ash also loves to toss this with cooked pasta either hot or cold. Here he’s oven roasting the eggplant here but you could also grill it either on a grill or with a ridged grill pan on top of the stove, both of which would add a nice smoky flavor. Ingredients: 2 medium eggplants (2 pounds), ends removed and sliced about 1/2 inch thick 1/2 cup Beyond the Olive Arbosana Blend extra virgin olive...
