GRILLED CORN
(Serves: 8)
Ingredients:
2 Tbsp kosher salt
8 ears fresh sweet corn
8 Tbsp Beyond the Olive Tuscan Blend Extra Virgin Olive Oil
4 Tbsp chili powder
Directions:
Preheat grill to medium high. Bring 6 quarts of salted water to a boil. Add the corn and boil for seven minutes, remove and set aside. In a small bowl, whisk remaining ingredients together. Grill corn until lightly charred. Baste corn with oil mixture before serving.
For a spicy twist, replace EVOO with 1/2 Beyond the Olive Lime olive oil and 1/2 Beyond the Olive Jalapeno Olive Oil
Photo Source: McCormick.com
BRUSCHETTA
(Makes about 3 cups)
Ingredients:
1 pound plum tomatoes or large cherry tomatoes (about 24), diced
1/3 cup Beyond the Olive Tuscan Blend extra virgin olive oil
3/4 cup fresh basil leaves, coarsely chopped
1/2 cup fresh mozzarella cheese, chopped in small cubes
Freshly ground black pepper, or to taste
1 tsp sea salt, or to taste
3 garlic cloves, minced
1 tsp fresh lemon juice, preferably squeezed from lemon
Directions:
Combine the tomatoes, olive oil, basil, mozzarella cheese, garlic, lemon juice, salt and pepper. Stir together until well mixed. Serve over slices of fresh baked baguette.
Recipe adapted from Lucero Olive Oil
Photo Source: Wikipedia
CAPRESE SKEWERS Ingredients: 1 lb. small, bite-sized tomatoes (such as grape or cherry tomatoes) 1 bunch fresh basil (use smaller leaves and/or snip larger leaves in half) 1 loaf fresh, crusty bread 1 lb. bocconcini (small balls of fresh mozzarella packed in whey or water) Beyond the Olive California extra virgin olive oil Sea salt and freshly ground pepper Cocktail picks Directions: You will need one tomato, one mozzarella ball, one basil leaf and one cube of bread for each skewer. Based on your quantities of tomatoes and mozzarella, determine how many skewers you will make. Cut small cubes of bread (same size as tomato) in this amount. On each cocktail pick, thread a tomato, a basil leaf, a cube...
CHIP'S "EASY-BREEZY" FISH
Ingredients:
2 Fish Fillets (we usually buy the individually-frozen Tilapia fillets at Costco)
Beyond the Olive Arbequina extra virgin olive oil
Sea salt and freshly ground pepper
Directions:
Place your thawed fish fillets into a square Pyrex baking dish. Thoroughly coat both sides of the fillets with EVOO (I usually end-up with about 1/8" of oil covering the bottom of the dish. Add some freshly ground sea salt and pepper to the fish. Place fish into oven pre-heated to 400 degrees and bake for 14 minutes.
Photo Source: Myrecipes.com
CREAMY VINAIGRETTE
Ingredients:
1/3 cup Beyond the Olive California Blend or Tuscan Blend extra virgin olive oil
3 Tbsp sour cream, yogurt or mayonnaise
3 Tbsp Beyond the Olive White balsamic vinegar
1 tsp Dijon mustard
1 small shallot cut into chunks
Sea salt
Fresh ground pepper
Directions:
Combine olive oil, sour cream and Dijon mustard in a blender. Blend about 30 seconds; a creamy emulsion will form. Add vinegar a tsp at a time to taste. Add shallot and pulse a few times until shallot is minced within dressing.
Add salt and pepper to taste.Photo Source: Food Network
