GREEN BEAN CASSEROLE
(Serves: 8)
Ingredients:
8 cups green beans (cut and cooked, but still firm)
2 cups mushrooms, sliced (optional)
½ cup onions, chopped
1 cup whole milk
1 ½ cups heavy cream
3 tsp soy sauce
3 Tbsp Beyond the Olive Tuscan Blend Extra Virgin Olive Oil
Salt and pepper to taste
Parmigiano Reggiano cheese shredded
Directions:
Heat olive oil in medium pan over med-high heat and add mushrooms and onion. Sauté 2-3 minutes, then add cream, milk and soy sauce. Add green beans and toss to coat. Salt and Pepper to taste. Place into casserole dish and top with Parmigiano Reggianocheese. Bake for 25 minutes or until bubbling.
CRANBERRY OAT BARS Ingredients: 1/2 cup Beyond the Olive Blood Orange Olive Oil 1 cup packed light-brown sugar 2 large eggs 1 teaspoon pure vanilla extract 1 1/4 cups all-purpose flour 1/2 teaspoon baking soda 1 teaspoon coarse salt 1/2 cup rolled old-fashioned oats 1/4 cup ground flaxseeds 1/2 cup pepitas (hulled pumpkin seeds) 3/4 cup large unsweetened coconut flakes 5 ounces bittersweet chocolate, chopped (about 1 cup) 1 cup dried cherries or cranberries, chopped Directions: Preheat oven to 350 degrees. Beat oil and brown sugar in a bowl on medium speed until well combined, about 3 minutes. Beat in eggs and vanilla. Add flour, baking soda, and salt; beat until combined. Stir in remaining ingredients until well combined. Refrigerate...
TUNA TAPENADE
Ingredients:
1/4 Cup Beyond the Olive Spicy Olive Bruchetta OR
1/4 Cup Beyond the Olive Black Olive Tapenade
1/4 Cup diced dill pickles
1 Tbs. Lemon Juice
3 Tablespoons Mayonnaise (make your own recipe - here)
1 (5 to 6 ounce) can Solid White Albacore Tuna, in water
Sea Salt and Black Pepper to taste
Directions:
Pulse the Tapenade in a food processor until olives are broken and in pieces. In a separate bowl, add all ingredients and mix thoroughly. Season with salt and pepper.
BALSAMIC & CARAMEL SAUCE OVER VANILLA ICE CREAM (Serves 8) Ingredients: 1 cup heavy cream 1 cup granulated sugar 2 Tbsp water, plus more for brushing 4 Tbsp Beyond the Olive Traditional Aged balsamic vinegar 1 lemon, juiced 1/2 tsp salt 1 1/2 quarts vanilla ice cream Directions: Bring cream just to a boil in a small saucepan over high heat. Reduce the heat to low and keep the cream warm. In a large high-sided saucepan over medium-high heat, dissolve the sugar with 2 Tbsps of water. As the sugar mixture begins to bubble, watch for crystals developing on the inside of the pan just above the liquid. Using a pastry brush dipped in water, brush the inside of the...
HOMEMADE GRANOLA Ingredients: 4 cups whole grain oats 1 cup almonds, coarsely broken 1 Tbsp cinnamon 1 cup flaked coconut 3/4 cup Beyond the Olive Arbosana Blend extra virgin olive oil 3/4 cup honey (experiment with your favorite varieties) 1 Tbsp vanilla 1/2 cup golden raisins 1/2 cup dark raisins 1/2 cup dried cherries or cranberries Directions: Preheat oven to 350°. Spray baking sheet with non-stick olive oil spray. Combine oats, almonds, cinnamon and coconut. In a separate bowl, combine oil, honey and vanilla. Pour over the dry mixture and mix until well coated. Spread on a baking sheet and bake for 12 to 14 minutes until golden, stirring half-way through. After the granola has cooled completely, stir in raisins...
