EGGPLANT & ROASTED PEPPER DIP (About 3 cups) Ingredients: 1 small eggplant, ends trimmed, diced 3 Tbsp Beyond the Olive California Blend extra virgin olive oil, divided Salt and pepper to taste Juice of a lemon 1 cup roasted red peppers (from a jar, drained) 1 clove garlic, chopped 3 Tbsps finely chopped fresh basil Directions: Preheat oven to 400 degrees. In a large bowl, toss eggplant with 1 Tbsp olive oil. Spread eggplant on a large baking sheet and roast in the oven for 15 minutes, turning every five minutes. Eggplant is done when it is tender and lightly browned. Remove from oven and let cool slightly. Transfer eggplant to a food processor and add remaining olive oil, salt...
FLAVORED BALSAMIC FILLED CANNOLI (Serves: 4) Ingredients: 12 mini cannoli shells 1 tsp freshly grated lemon zest 6 ozs mascarpone cheese - room temperature 2 Tbsp, Beyond the Olive Flavored Balsamic (Blackberry, Strawberry, Fig or Mango all work well) 1 Tbsp confectioner's sugar - sifted Directions: Combine zest, mascarpone and balsamic in a small bowl. Sift in confectioners’ sugar to avoid lumps. Mix until it reaches an even consistency. Add additional balsamic to taste. Spoon into a small plastic sandwich bag. Remove excess air and seal bag. Snip off corner of bag with scissors. Pipe mixture into cannoli shells from both ends, making sure there are no air gaps. Places shells on serving plate and lightly dust with confectioners’ sugar....
GREEK WATERMELON SALAD Ingredients: 1 personal sized watermelon, chilled and cubed 4 fresh corn ears, husked 1 large red onion, sliced thinly 1 cup feta cheese 1 bunch fresh mint, chiffonade 1 lime 1/2 cup Beyond the Olive Pasadena Blend Extra virgin olive oil Salt and pepper to taste Directions: Steam, boil or grill the corn. When cooled, slice off the kernels by following along the cob with a knife. Scrape off the remaining kernel bits and the “milk” and set aside. In a large serving bowl, drizzle the olive oil and lime over the watermelon. Add the corn and red onion and toss. Break the feta cheese into chunks and add to the watermelon mixture, along with the mint. Season...
ORANGE BROWNIES (FROM SCRATCH) Ingredients: 4 oz. unsweetened chocolate 1 oz. bittersweet chocolate 1 cup all purpose flour 1 tsp baking powder 3/4 tsp salt 4 eggs 1 Tbsp vanilla 2 cups sugar 1/2 cup butter 1/2 cup Beyond the Olive Orange Olive Oil 1 cup walnuts, coarsely crushed (optional) Directions: Preheat oven to 350 degrees. Butter a 9×12 baking pan. On low heat, melt chocolate in sauce pan, stirring constantly. Set aside to cool. In a separate bowl sift flour, baking powder, and salt. Melt butter, add olive oil, and incorporate one egg at a time. Add in vanilla, and then chocolate. Fold in dry ingredients and walnuts, don’t over mix batter. Pour mixture into pan smoothing off the...
GREEN GODDESS DRESSING (Makes about 1-1/2 cup) Ingredients: 1 small clove fresh garlic, minced 1 anchovy fillet, chopped 1 extra large egg yolk 1/2 cup parsley leaves 1 tsp fresh tarragon leaves 2 Tbsp fresh chives, chopped 6 to 8 leaves of fresh basil 1/2 lemon, juiced (Meyer lemon, if possible) 3 tsp Champagne Vinegar Salt and pepper 1/4 cup Beyond the Olive California Blend Extra Virgin Olive Oil 1/4 cup Beyond the Olive Meyer Lemon Flavored Olive Oil 1/4 cup yogurt, plain and good quality Directions: Place all ingredients, except the oils and yogurt, in a blender and run until well blended. Slowly add the oils with the blender running until emulsified. The consistency should be between a...
