google-site-verification: google2545a84a0b0cd808.html Recipes from Beyond The Olive – Page 2


Recipes RSS

Lyonnaise Salad with Dijon Olive Oil Dressing

The Kings of Leon just put out a new albumn... and that has absolutely nothing to do with this salad unless you enjoy homophones or you like to rock out while you cook - either way - Prepare your Lyon salad while listening to the Kings of Leon or some classic jazz! Ready to turn your home into little French bistro?  This simple, yet, hearty recipe, is filled with few but delicious ingredients: Crispy bacon, poached eggs, crispy croutons and a garlicky dijon dressing made using a lovely robust extra virgin olive oil. Lyonnaise salad (or Salad Lyonnaise) is a traditional dish hailing from the city of Lyon (touted as one of the best gastronomic cities in France). As far as salads go,...

Continue reading

50 Shades of Avocado Toast

It's time to step up your avocado toast. This recipe has so much flavor, you'll take a bite and look down at your toast and wonder how one bite can pack all of that sensation. The secret is a generous layer of Beyond the Olive's Parmigiano Tapenade and a splash of Traditional Balsamic Vinegar.  We aren't going to list 50 variations, but we have five tapenades that you can switch out - add or subtract the egg, bacon, tofu... you get the gest... there are way more than 50 adaptations but let's start with one and go from there. Ingredients Serves 1 or 2 depending on hunger level (hungry = 1 avocado per person) 1 large slice of hearty whole grain or sourdough...

Continue reading

Black Bean and Corn Salad

It’s so quick and simple you can make it in minutes - great for a mid week dinner side dish.  Stock your pantry with organic canned products and you'll have this done in 10 minutes. Ingredients 1 can each - Kidney beans Black Beans Corn Hominy 2 T fresh chopped dill 2 T fresh chopped mint 2 T fresh chopped Italian parsley 2T  lemon juice and zest 2T Pasadena Blend Extra Virgin Olive Oil 2T your favorite Balsamic Vinegar salt and pepper to taste Pour the contents of the cans into a colander and then once drained, blend them in a large bowl.  Finely chop all the herbs and then dress with the olive oil, lemon and balsamic. Simple and  healthy.

Continue reading


LEMON-VODKA PASTA A superbe all in one meal, or side dish to your favorite fish.   Ingredients: 1 (16-ounce) bag pasta.  We love Semolina Pasta's Bucatini if you are in the area.  1 (8-ounce) container mascarpone 1 Tbsp Beyond the Olive Arbequina extra virgin olive oil Zest and juice of 1 lemon 2 Tbsps vodka (or limoncello) 1/2 cup fresh basil leaves, torn or chopped Salt and pepper Grated Parmigiano, Tuscan Pepper Cheese for garnish Directions: Bring a large pot of salted water to a boil. Cook the pasta al dente. While the pasta cooks, in a medium saucepan, warm the mascarpone with the olive oil, lemon juice and vodka. Season to taste with salt and pepper. When the pasta...

Continue reading


CARROT SOUP Satisfying, creamy and perfect for a healthy dinner. Ingredients: 2 tablespoons Beyond the Olive Garlic Flavored Olive Oil 1 1/2 pounds carrots, peeled, chopped 1 cup chopped onion 1/4 cup roughly chopped garlic 1 tablespoon curry powder 1/8 teaspoon cayenne pepper 1 (32 ounce) container vegetable broth 1 medium russet potato, peeled, cubed Directions: In large pot, heat oil over medium-high heat. Add carrots, onion and garlic. Sauté until onions are softened (about 5 minutes). Stir in curry powder and cayenne pepper; stir to coat vegetables. Add in vegetable broth and potato. Bring to a boil. Reduce heat; simmer until vegetables are tender (about 25 minutes). Remove from heat. Purée soup with an immersion blender or in batches in a...

Continue reading