CORN SALAD Ingredients 5 ears of corn, shucked 1/2 cup small-diced red onion (1 small onion) 3 tablespoons apple cider vinegar 3 tablespoons Beyond the Olive Pasadena Blend extra virgin olive oil 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/2 cup julienned fresh basil leaves Directions:Cook the corn for 3 minutes in a large pot of boiling water. Drain and immerse the corn in ice water to stop the cooking. When the corn is cool, cut the kernels off the cob. Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature. Read more...
ARTICHOKE MASHED POTATOES
Ingredients
2 medium Yukon Gold potatoes
1/4 cup milk, warmed
1/2 cup Beyond the Olive Artichoke Tapenade
1 Tbsp Beyond the Olive California Blend extra virgin olive oil
Sea salt
Fresh ground pepper
Directions
Cut potatoes into 2 inch pieces. In large saucepan, cook potatoes in lightly salted water until easily pierced with a fork. Drain. Mash potatoes in a bowl with the milk and olive oil until smooth and creamy. Add artichoke tapenade until well blended.
Salt and Pepper to taste.
BTO VINAIGRETTE
(Makes 1 cup)
Ingredients
3/4 cup Beyond the Olive Meyer Lemon Olive Oil
1/4 cup Beyond the Olive White Balsamic Vinegar
1 tsp. honey
1 tsp Dijon mustard
Salt and pepper to taste
Directions
Whisk all ingredients together. Use a salad dressing, or drizzle on grilled vegetables.
ARTICHOKE DIP
Ingredients
1/4 cup mayonnaise
1/2 cup grated Parmigiano-Reggiano cheese
1/2 cup Beyond the Olive Artichoke Tapenade
Directions
Preheat oven to 350 degrees. Combine the Artichoke Tapenade and mayonnaise and transfer to an oven proof baking dish. Top with the cheese and bake until golden brown and bubbly, about 20-25 minutes.
Serve warm with crackers.
BALSAMIC MARTINI Ingredients 3 ripe strawberries 1 lime, cut into 4 wedges 12 to 15 dashes of Beyond the Olive Traditional Aged balsamic vinegar 3/4 oz simple syrup (recipe follows) 1/2 oz strawberry puree (made by blending a few strawberries with some simple syrup until slushy) 1 1/2 oz vanilla rum Garnish with Balsamic glaze (recipe follows) Directions Trim the stems from the strawberries and cut them in half, allowing them to fall into your mixing glass. Add lime wedges, simple syrup, balsamic vinegar and the strawberry puree. Use a muddler to mash, the ingredients together. Add the vanilla rum to the mixture, then pour into an ice-filled cocktail shaker. Shake, then strain into a chilled martini glass and serve....
