CITRUS COUSCOUS WITH OLIVES (Serves 6) Ingredients: 2 cups whole-wheat couscous 3 1/2 cups vegetable broth Zest and juice of one orange Zest and juice of one lemon 1 Tbsp Dijon mustard 3 Tbsp Beyond the Olive Garlic Flavored Olive Oil 1 Tbsp fresh thyme leaves (or 1 tsp dried thyme) 1 tsp sea salt Freshly ground pepper 1 cup Beyond the Olive Calamata Pitted Olives, coarsely chopped Directions: Combine broth, citrus zest and juice, mustard, garlic oil, thyme and salt. Bring this mixture to a boil. Remove from the heat and season with pepper. Add couscous and gently stir. Cover tightly and allow couscous to absorb all the liquid. This should take about 5-10 minutes. Uncover, fluff with...
GRILLED ANGEL FOOD CAKE WITH STRAWBERRIES IN BALSAMIC Ingredients (Serves 6) 1 1/2 pound strawberries, hulled and each cut in half, or into quarters if large 2 Tbsp Beyond the Olive Traditional Aged balsamic vinegar 1 Tbsp sugar 1 (9-ounce) store-bought angel food cake Whipped cream (optional) Directions: In medium bowl, toss strawberries with balsamic vinegar and sugar. Let stand at room temperature until sugar dissolves, at least 30 minutes, stirring occasionally. Meanwhile, prepare outdoor grill for direct grilling on medium. Cut angel food cake into 6 wedges. Place cake on hot grill rack and cook 3 to 4 minutes or until lightly toasted on both sides, turning over once. Spoon strawberries with their juice onto 6 dessert plates. Place...
GRILLED PEACHES WITH RASPBERRY PEAR BALSAMIC GLAZE Ingredients: 1 cup Beyond the Olive Raspberry Pear White Balsamic Vinegar 4 medium peaches, peeled, halved and pitted 2 Tbsp brown sugar 1/2 tsp ground cinnamon 3 tsp dark rum 3 tsp butter Vanilla Bean Ice Cream Directions: Place Raspberry Pear Balsamic Vinegar in a small pot and reduce by ½ or more until thick and syrupy. While the vinegar is reducing, place butter and rum into a small dish and heat in a microwave until butter is just melted. Place peach halves, cut side up, on a large piece of aluminum foil. Combine brown sugar and cinnamon and distribute evenly into center of each peach half. Brush the peaches with the...
CITRUS SUPRÉME SALAD Ingredients: 2 Meyer lemons 1 Cara Cara orange or 2 Blood oranges 1 (4-ounce) bag mâche lettuce or ½ (7-ounce) bag arugula 1/2 red onion, thinly sliced 2 green onions, thinly sliced 1/4 cup Beyond the Olive Tuscan Blend extra virgin olive oil Salt and pepper Directions: Cut both ends off the lemons. Set a lemon on one end on a cutting board, and using a paring knife, follow the curve of the lemon from top to bottom, cutting off the peel and pith. Repeat with the other lemon. Cut between the membranes, removing the segments of flesh from both lemons. Reserve extra juice from the membranes. Repeat the supréming technique with the oranges. Toss the greens...
CHOCOLATE OLIVE OIL CAKE Ingredients: 3/4 cups all-purpose flour 2 cups sugar 3/4 cups sifted cocoa 1 1/2 tsp baking powder 1 1/2 tsp baking soda 1 tsp salt 2 eggs 2 tsp vanilla 1/2 cup Beyond the Olive Arbosana Blend Blend Extra Virgin Olive Oil 1 cup whole milk (beat ingredients at medium until fairly well-mixed) 1 cup boiling water Directions: Grease two 9 in. round cake pans. Preheat oven to 350 degrees. In a bowl, mix the dry ingredients together. Add the eggs and milk. Beat until well mixed. As soon as milk is mixed in, immediately add 1 cup boiling water. Continue to beat at low speed or by hand. Mixture should be runny, but uniform. Divide...
