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...
ARRABBIATA SAUCE (Serves: 6) Ingredients: 1 medium onion, finely chopped 28oz tomato sauce 2 jalapenos, seeds & membrane removed, freshly chopped 3 cloves of garlic, finely chopped 1lb Penne Pasta 4 Tbsp Beyond the Olive Traditional Balsamic Vinegar Freshly grated Parmesan or Parmigiano Reggiano cheese 1/2 tsp fresh rosemary chopped 1/4 cup fresh parsley, finely chopped 1 tsp fresh ground pepper 1/4 cup California Blend Extra Virgin Olive Oil 1/2 tsp fresh oregano, chopped Directions: In a large skillet, place 3 tsp of olive oil and sauté onions and jalapenos over low heat until soft (8-10 minutes). Add salt and pepper, rosemary, oregano, garlic and continue to sauté for about 3-4 minutes. Meanwhile boil water and begin to cook the...
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...
