google-site-verification: google2545a84a0b0cd808.html Recipes from Beyond The Olive – Page 3

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Chicken over Moroccan Rice

How I long for the days of youthful adventures before adulthood... and that clandastine crossing to Morocco... This recipe is a tribute to the flavors of Morocco and the star ingredient is Beyond The Olive Chocolate Orange Balsamic Vinegar!  It is so much more than a dessert topping.  It can even be used as a subsitute for a Mexican mole. Live on the edge and add a drizzle to some watermelon or go savory-main-courose with this recipe. Ingredients Grilled chicken - we prefer skin on thighs (2-4 pieces) 1 cup of basmati rice  2 cups chicken stock  4 pitted dates 1/4 cup toasted pine nuts  1/2 t cumin 1/2 t cinnamon 1/2 t turmeric  1/2 t salt 1/2 t white pepper ...

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Asian Inspired Spaghetti Squash

Keep dinner light and subtle... that's one way to leave room for dessert! Squash is in season, so grab a spaghetti squash at the farmer's market for a healthy twist on spaghetti dinner night. This isn't grandma's "spaghetti" - no weighty sauce of garlic and basil here!  Ingredients 1 two-pound spaghetti squash  1/2 cup cherry tomatoes                   1 bunch of enoki mushroom tops Pinch of sesame seeds 1 teaspoon Smoked Olive Oil 3 Tablespoons Basil Olive Oil Salt and pepper  1/2 teaspoon minced ginger 1/2 teaspoon minced garlic Preheat oven to 400° Cut spaghetti squash in half lengthwise, scoop out the seeds. Pierce outer skin with a fork 5 to 6 times. Place on a sheet pan, meat...

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Cherries Jubilee

Cherries Jubilee, The Shortcut version - fastier and tastier.   Flaming desserts-like this one and crepes suzette-were all the rage at fine dining establishments in the sixties. Here's our quick and easy balsamic take on a great dessert to impress your friends with. INGREDIENTS 1 Jar Beyond The Olive Cherries in Balsamic 1 or 2  tablespoons sugar (optional) 1 teaspoon vanilla extract 2 tablespoons thin strips orange zest (orange part only) 2-3 oz kirsch or brandy (depends on if you like more of a boozy flavor) 1 pint vanilla ice cream Ahead of time note - I like to scoop the ice cream and have it waiting frozen in bowls (4 to 6 depending on your serving size) before you begin the cherries.  Pop them back in...

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CAULIFLOWER PUMPKIN BISQUE – VEGAN!

CAULIFLOWER PUMPKIN BISQUE – VEGAN!   Here’s a beautiful start to a Thanksgiving meal.  Your guests will be impressed and you’ll giggle about how simple this was to put together! 2 heads of cauliflower – leaves removed and cut into medium sized florets 1 Tablespoon Beyond The Olive Smoked Olive Oil 1 Tablespoon Beyond The Olive Arbequina extra virgin olive oil salt white pepper 6 cups water 1 Jar – Salsaology Pumpkin Mole 1 teaspoon Thyme 1 ½ teaspoons Sage Put cauliflower florets in a bowl and toss with both olive oils.  Sprinkle salt and pepper over and stir. Lay out on baking sheet. Bake at 350 degrees for 45 minutes.  Cover in foil and continue baking for another 10. ...

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