BLACK FOREST HAM, AVOCADO & SWISS ‘SUSHI’ SANDWICH WRAP Makes 4 wraps Ingredients: 4 whole wheat wraps 1 package Black Forest Ham 1 avocado, halved, pit removed ½ lemon, juiced 1 teaspoon Beyond the Olive Arbequina Extra Virgin Olive Oil Sea Salt to taste 4 slices Swiss cheese Fresh greens like arugula or mixed baby greens Directions: In a medium-sized bowl, combine scooped-out avocado, lemon juice, salt and olive oil. Mash with a fork until you have a good chunky consistency. Set aside. Cut wrap into a large rectangle shape, trimming off the rounded sides. Spread 1-2 tablespoons of avocado mash on base of wrap. Layer three slices of ham, 1 slice of cheese and fresh greens. Tightly roll the...
BANANA CAKE WITH CHOCOLATE STREUSEL Ingredients 2 Tbsps Beyond the Olive Arbosana Blend extra virgin olive oil 1/3 cup brown sugar, packed 1 cup dark chocolate chips 1/3 cup walnuts, chopped fine 2 tsps cinnamon Batter: 1 1/2 cups flour 1/2 tsp baking soda 3/4 tsp baking powder 1/2 tsp salt 1/3 cup Beyond the Olive Arbosana Blend Blend extra virgin olive oil 1 egg 1 1/3 cups bananas, mashed (about 3) 1/4 cup buttermilk 1 tsp maple extract (or vanilla) Directions Preheat oven to 350 degrees. Grease and flour an 8 x 8 inch baking pan. Stir chocolate chips, brown sugar, walnuts, olive oil and cinnamon in a small bowl until well mixed, set streusel aside. In mixing...
BEYOND THE OLIVE LEMONADE
Ingredients:
(Makes 1 gallon)
16 oz of lemon juice
1 1/2 cups of sugar
1/2 cup Beyond the Olive Traditional Balsamic Vinegar
mint leaves (torn into pieces) – to taste
Water to reach 1 gallon
Directions:
Combine all ingredients. Serve over ice.
You may also want to try using any of our flavored balsamic vinegars as well for a fun twist!
BLOOD ORANGE OLIVE OIL ICE CREAM Ingredients: 1/2 cup sugar 1 1/3 cups milk Pinch of salt 1 cup heavy cream 6 egg yolks 1/2 cup Beyond the Olive blood orange olive oil Zest of 2 Blood Oranges Directions: In a medium saucepan, stir together the sugar, milk and salt, and heat to simmering. While the milk mixture heats, stir together the yolks. When the milk is simmering, add about ½ cup of the heated milk to the yolks, whisking to combine. Add the yolk, milk mixture back into the pan and over low heat, stir until the mixture thickens to a custard-like consistency. (Take it slow—don’t scramble the eggs!) Set a strainer over the top of a medium bowl,...
CHICKEN KEBABS GLAZED WITH LAVENDER
Ingredients:
2 lb chicken breasts cut into 1 1/2 inch cubes
Fresh rosemary sprigs or meat skewers
1 pint Portobello mushrooms
2 onions cut into wedges
Salt, paprika and pepper
1/4 cup Lavender Olive Oil
1/2 cup Traditional Balsamic Vinegar
Directions:
Skewer onions, chicken mushrooms. Baste with Lavender Olive Oil and then sprinkle with salt, pepper and paprika. Heat coals, gas grill or oven (to 350). Drizzle kabobs with 1/2 of the Traditional Balsamic. (Reserve the rest for later.) Grill until chicken is no longer pink.
Baste with the remaining Traditional Balsamic or to taste.
