Salad is a must-have at any summer barbecue, and what better way to celebrate the warm weather than with a salad covered in sweet fruit, cheese, and a vanilla vinaigrette? Topped with nectarines and cheese-stuffed raspberries, this salad is a healthy and refreshing side dish (or main dish with some added protein) that’s perfect for the beginning of summer. Ingredients: 4 oz basket of large Raspberries, washed 4 oz Italian Stracchino Cheese (Ricotta can be substituted) 1 large or 2 medium nectarines, cleaned and sliced (Can be grilled if you are ambitious) 3 cups spring greens - including baby spinach, kale and arugula Dressing: 1/4 cup Lambrusco Wine Vinegar 1/4 cup Thick White Balsamic Vinegar (You can adjust these two: If...
Here's the perfect hostess gift - easy, tasty, inexpensive (but looks otherwise), and wonderful to say, "I made this myself"! What you need: A block of cheese (feta, mozzarella, goat cheese, or even halloumi) Any of our Extra Virgin Olive Oils Flavor add-ins: fresh herbs (rosemary, thyme, oregano), garlic cloves, peppercorns, lemon or orange zest, sun-dried tomatoes (or a teaspoon of our Sun Dried Tomato Tapenade) crushed red pepper, etc. A glass jar or two Directions: Cut the cheese into cubes or bite-sized pieces. Add a few layers of cheese and herbs/spices into the jar. Pour olive oil over everything until it’s fully submerged. Seal and refrigerate. Let it marinate for at least 24 hours (but up to a week...
The simple joy of good "garlic paste" at the ready for all of your recipes.
Ingredients
2 heads fresh garlic - peeled
1 cup extra virgin olive oil
optional - herbs - thyme, rosemary, oregano
Preheat oven to 250F.
Place garlic cloves in an ovenproof dish and submerge in oil. Cloves must be covered by oil, or they will burn. Slow bake for 2 hours or until cloves are a light brown and can be squashed easily.
Store in an airtight mason jar for a month in the refrigerator
Great for dinner and great cold as a salad the next day Ingredients 12 oz penne pasta or a fun ruffly one like Malfadine 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces 2 tbsp Arbequina olive oil, divided 1 tsp Italian seasoning 1⁄2 tsp each salt and pepper 3 cloves garlic, minced 1 shallot, finely diced 1⁄2 jar Sun-dried Tomato Tapenade 1⁄2 cup dry white wine 1 1⁄2 cups heavy cream 1 cup freshly grated Parmigiano Reggiano 1⁄4 tsp red pepper flakes 2 cups baby spinach or chopped kale Fresh basil leaves for garnish Instructions Cook the penne in a large pot of salted boiling water until al dente. Reserve 1/2 cup of the pasta cooking water before draining. Meanwhile,...
Ingredients 1/2 cup 25 Star Balsamic Vinegar 1/2 cup honey Dash salt 6 medium peaches or nectarines, halved and pitted Vanilla ice cream, optional Directions In a small saucepan, combine balsamic, honey and salt; cook and stir over low heat until blended, 2-3 minutes. Reserve 1/3 cup mixture for brushing peaches. Bring remaining mixture to a boil over medium heat; cook and stir just until mixture begins to thicken slightly (do not overcook), 4-6 minutes. Remove from heat. Brush peaches with some of the reserved balsamic mixture. Grill, covered, on an greased rack over medium heat until caramelized, brushing occasionally with remaining reserved balsamic mixture, 6-8 minutes on each side. Serve with glaze and, if desired, ice cream. Prep/Total Time:...
