PROSCIUTTO WRAPPED CRUDITES WITH MEYER LEMON OIL (Serves 4) As with many of our recipes, this is just a jumping off point. These little crunchy winter bundles of broccolini and fresh fennel enhanced by Meyer Lemon Olive Oil could just as easily include asparagus and baby leeks in the spring, summer squash and blue lake beans in the summer, or bell peppers and young carrots in the fall. Although I think it is most enjoyable to pick up these little bundles and crunch away, they can be served on individual plates with a bit of greens, or served as a salad as well. Enjoy! Ingredients: 8 thin slices of Prosciutto 1 fennel bulb, cored and thinly sliced lengthwise (find a...
ROASTED OLIVES AND GRAPES
Ingredients:
1 1/4 cup pitted, halved calamata olives
2 1/2 cups red grapes
3 Tbsp Beyond the Olive Meyer Lemon Flavored Olive Oil
3 Tbsp Beyond the Olive Traditional Balsamic Vinegar
1 Tbsp fresh thyme
1 Tbsp rosemaryDirections:
Preheat oven to 350 degrees. Mix all ingredients together and spread on a large rimmed baking sheet. Bake for 1 hour, stirring every 20 minutes. Serve warm or room temperature with goat cheese and baguette slices.
This can also be cooked on a grill in a foil "pillow" pocket, use indirect heat and turn every 20 minutes. Will keep refrigerated for 2 weeks.
Recipe adapted from Lucero Olive Oil
BLOOD ORANGE GRILLED SCALLOPS OR SHRIMP
Ingredients:
2 Tbsps minced scallions
1 clove garlic minced
1/4 cup Beyond the Olive Blood Orange Olive Oil
1/4 tsp black pepper
1/2 Tbsp Chili Paste (optional)
1 lb scallops or shrimp
Directions:
Combine scallions, garlic, olive oil & black pepper in a bowl. For an extra kick add the chili paste. Marinate for 30 minutes. Thread scallops onto skewers and grill over medium heat for 8 minutes. Turn several times during cooking and baste with remaining marinade.
Serve over pasta or basmati rice.
Photo Source: EveryDayFamilyFood.com
CITRUS-SCENTED SMASHED POTATOES (Serves 4-6) Ingredients: 1 1/2 lbs. thin-skinned baby potatoes, such as baby Yukon gold or Dutch yellow (do not peel potatoes) 2 garlic cloves, peeled and cut in half 4 Tbsp Beyond the Olive Meyer Lemon or Blood Orange olive oil 1/2 to 2/3 cup heavy cream or half & half Salt and pepper 3-4 Tbsp chopped fresh dill Directions: Cut each potato in half and thinly slice crosswise. Place potatoes in large pot and cover with cold water. Add garlic to water. Cover pot and bring to a boil. Salt the water and boil the potatoes until they are tender, about 10 minutes. Drain well, remove garlic pieces and place potatoes back into empty hot pot....
CRAB CAKE SALAD (Serves: 6-8) Crab cakes are a perennial favorite, so for summer here is a no-fry crab cake salad is perfect starter, salad course or a simple main course lunch. Ingredients: 1/2 cup Beyond the Olive California Blend extra virgin olive oil 1/2 cup freshly squeezed lemon juice (about 4 lemons) 1 Tbsp Old Bay seafood seasoning 2 Tbsp capers, drained 1 tsp Worcestershire sauce 2 tsp Dijon mustard 1 pound lump crabmeat, drained 1/2 cup green onions 1/2 cup cucumbers, seeded and finely diced 1-2 Tbsp unsalted butter 1 cup Panko breadcrumbs 6 cups mixed mircogreens or baby salad greens 1/2 cup fresh parsley, minced Directions: To make the dressing combine the olive oil, lemon juice,...
