It’s so quick and simple you can make it in minutes - great for a mid week dinner side dish. Stock your pantry with organic canned products and you'll have this done in 10 minutes.
1 can each -
2 T fresh chopped dill
2 T fresh chopped mint
2 T fresh chopped Italian parsley
2T lemon juice and zest
2T Pasadena Blend Extra Virgin Olive Oil
2T your favorite Balsamic Vinegar
salt and pepper to taste
Pour the contents of the cans into a colander and then once drained, blend them in a large bowl. Finely chop all the herbs and then dress with the olive oil, lemon and balsamic. Simple and healthy.
LEMON-VODKA PASTA A superbe all in one meal, or side dish to your favorite fish. Ingredients: 1 (16-ounce) bag pasta. We love Semolina Pasta's Bucatini if you are in the area. 1 (8-ounce) container mascarpone 1 Tbsp Beyond the Olive Arbequina extra virgin olive oil Zest and juice of 1 lemon 2 Tbsps vodka (or limoncello) 1/2 cup fresh basil leaves, torn or chopped Salt and pepper Grated Parmigiano, Tuscan Pepper Cheese for garnish Directions: Bring a large pot of salted water to a boil. Cook the pasta al dente. While the pasta cooks, in a medium saucepan, warm the mascarpone with the olive oil, lemon juice and vodka. Season to taste with salt and pepper. When the pasta...
CARROT SOUP Satisfying, creamy and perfect for a healthy dinner. Ingredients: 2 tablespoons Beyond the Olive Garlic Flavored Olive Oil 1 1/2 pounds carrots, peeled, chopped 1 cup chopped onion 1/4 cup roughly chopped garlic 1 tablespoon curry powder 1/8 teaspoon cayenne pepper 1 (32 ounce) container vegetable broth 1 medium russet potato, peeled, cubed Directions: In large pot, heat oil over medium-high heat. Add carrots, onion and garlic. Sauté until onions are softened (about 5 minutes). Stir in curry powder and cayenne pepper; stir to coat vegetables. Add in vegetable broth and potato. Bring to a boil. Reduce heat; simmer until vegetables are tender (about 25 minutes). Remove from heat. Purée soup with an immersion blender or in batches in a...
Get ready for a mouth full of chocolate – crispy and chewey and when you add our Cyprus Flake Sea Salt to the top – you are simply going to love these… forever! INGREDIENTS 1 tablespoon ground flaxseed (regular or golden)¼ cup milk (full-fat oat milk is what we used)2 tablespoons black coffee (left-over or cold-brewed)2 cups all-purpose flour¾ cup Dutch cocoa powder 1 teaspoon baking soda½ teaspoon sea salt¾ cup Ascolano extra virgin olive oil2 cups sugar 2 teaspoons vanilla extract Cyprus Flake Sea Salt and/or chopped nuts for topping INSTRUCTIONS In a large mixing bowl, combine flaxseed meal, milk, and coffee. Mix well and set aside. In a medium bowl, sift together the flour, cocoa powder, baking soda, and...
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 ...