DEVILED EGGS TWO WAYS (Makes 24 deviled egg halves) Ingredients: 1 dozen eggs, preferably organic, hard-boiled, peeled and chilled 4 Tbsp mayonnaise 4-6 Tbsp Beyond the Olive Meyer Lemon Flavored Olive Oil 2 Tbsp cream or half & half Salt and pepper 2 Tbsp fresh tarragon leaves, about two stems Coarse smoked salt, such as Fumée de Sel 1 oz smoked salmon, cut into 1x1-inch slivers (use thinly sliced variety, not fillets) Sweet or smoked paprika for garnishing, if desired Directions: Carefully slice eggs in half lengthwise and remove yolks. Reserve whites and place yolks in a food processor. Add mayonnaise, 4 Tbsp. olive oil, cream, a pinch of salt and a generous grinding of pepper. (Do not add too...
FRESH STRAWBERRIES WITH FIG BALSAMIC VINEGAR REDUCTION
Ingredients:
2 cups fresh strawberries
1 1/2 cups Fig balsamic vinegar
Cracked black pepper
Directions:
Slice the strawberries. Reduce the Fig balsamic vinegar to 1/2 cup over medium heat. Cool and drizzle over strawberries.
Add black pepper to taste.
Photo Source: Food Network
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.
