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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...

ROMESCO SAUCE (Yields about 2 cups sauce) Ingredients: 1/4 cup slivered almonds 2 thin slices of French/Italian bread 2 jars of roasted peppers, drained (7 oz. drained weight each jar) 5 Tbsp Beyond the Olive Garlic Flavored extra virgin olive oil 2 Tbsp Sherry Vinegar (or more to taste) Salt and pepper to taste Directions: In a skillet, toast almonds over moderate heat until fragrant and golden. Remove from skillet and set aside. Add bread slices to the skillet and toast each side until golden. Tear into pieces and add to work bowl of food processor. Add almonds and pulse until bread and almonds are finely chopped. Add the peppers, garlic oil and sherry vinegar. Process until very smooth. Season...

SALAD DRESSING   (4 servings) Ingredients: 1 Tbsp Beyond the Olive Traditional Balsamic vinegar 1/4 cup Beyond the Olive Arbosana Blend extra virgin olive oil 3/4 tsp Dijon mustard 1/4 tsp horseradish Directions: Mix thoroughly

AVOCADO & STRAWBERRY SPRING SALAD View fullsize AVOCADO & STRAWBERRY SALAD Summer is on it's way so get to your farmers' market and pick up ripe avocados and strawberries - sensational flavors make for sensational simplicity! 1 Large Ripe Avocado (firm enough for cutting, not mashing)3 Medium Strawberries1 teaspoon Beyond The Olive Citrus Habanero EVOO1 Tablespoon Beyond The Olive Chocolate Orange Balsamic Vinegara pinch of Lime Fusion SaltCut avocado and strawberries into to penny-sized cubes.Drizzle Oil and Balsamic over and toss.  Add salt to taste.

ZESTY THAI ELDERBERRY SUMMER FRUIT SALAD • 1 tablespoon Beyond The Olive Elderberry Balsamic Vinegar • 1 tablespoon Beyond The Olive Lemongrass Basil Olive Oil• 2 sliced tomatoes or plums• 2 sliced peaches or nectarines• Chopped mint leaves• Salt and Pepper to tasteCut fruits.  Put in bowl and drizzle with Elderberry and Lemongrass. Toss with mint leaves.  Add salt & pepper to taste.