Olive oil in a cocktail? Yes! Add a unique sensation - viscosity - to your summer drinks. Here's how! The trick to getting this cocktail right is to have a blender with a single serve attachment. What you'll need - 1 pony (3/4 oz) Arroyo Seco Extra Virgin Olive Oil (a medium robust oil) or if you are adventurous use our Basil Olive Oil or Orange Olive Oil 1 jigger (1 1/2 oz) Vodka or Moonshine (clear) 1 1/4 cup cut up FROZEN watermelon (should be in 1 to 2 inch chunks) 1 egg white Balsamic Vinegar for drizzling/decor Fresh clean raspberries for embellishment Ahead of time note: Watermelon season is here and there isn't an easier fruit to freeze and use...
Our tacos start out with fresh grilled halibut - so you may just want to make the grilled halibut the centerpiece of one meal and make tacos the next day - entirely up to you! This is a melding of international flavors. 2 lb Fresh Halibut olive oil for BBQ fish basket Marinade - 1 T Soy sauce 1 whole lemon juiced 1 teaspoon garlic powder 1 teaspon onion powder 1 teasppon ground cumin 1 T 25 Star Balsamic Vinegar Tacos 1 large avocado lemon or lime wedges 1 large chopped tomato 1/2 cup plain yogurt Cabbage sliced thin Cilantro chopped Chopped and Sautéed Onion Balsamic BBQ sauce Fresh warm corn tortillas __________________ Mix marinade ingredients in a bowl or shalow dish...
The Kings of Leon just put out a new albumn... and that has absolutely nothing to do with this salad unless you enjoy homophones or you like to rock out while you cook - either way - Prepare your Lyon salad while listening to the Kings of Leon or some classic jazz! Ready to turn your home into little French bistro? This simple, yet, hearty recipe, is filled with few but delicious ingredients: Crispy bacon, poached eggs, crispy croutons and a garlicky dijon dressing made using a lovely robust extra virgin olive oil. Lyonnaise salad (or Salad Lyonnaise) is a traditional dish hailing from the city of Lyon (touted as one of the best gastronomic cities in France). As far as salads go,...
It's time to step up your avocado toast. This recipe has so much flavor, you'll take a bite and look down at your toast and wonder how one bite can pack all of that sensation. The secret is a generous layer of Beyond the Olive's Parmigiano Tapenade and a splash of Traditional Balsamic Vinegar. We aren't going to list 50 variations, but we have five tapenades that you can switch out - add or subtract the egg, bacon, tofu... you get the gest... there are way more than 50 adaptations but let's start with one and go from there. Ingredients Serves 1 or 2 depending on hunger level (hungry = 1 avocado per person) 1 large slice of hearty whole grain or sourdough...
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.
Ingredients
1 can each -
Kidney beans
Black Beans
Corn
Hominy
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.
