Olive~Me & Co.’s Fresh Corn Salad

corn salad
Recipe adapted from http://www.olivesandsprigs.com/

Serves: 8

Ingredients:

  • 1/2 cup Olive~Me & Co White Jalapeno Lime Balsamic Vinegar
  • 1/4 cup sugar
  • 1 teaspoon sea salt
  • 1/2 teaspoon coarsely ground black pepper
  • 4 ears fresh corn, cooked
  • 1/2 cup finely diced red onion
  • 1/2 cup cucumber, diced
  • 1/2 cup orange pepper, diced
  • 1/2 cup cherry tomatoes, halved
  • 3 tablespoons fresh parsley, finely torn
  • 1 tablespoon fresh basil leaves, pulled apart
  • 1 tablespoon fresh jalapeño, seeds removed, diced very fine
  • 1/2 teaspoon sea salt
  • (optional) 1-2 cups small arugula leaves (for more iron, vitamin K, and fiber)

Instructions:

  1. For dressing, in a glass bowl, whisk together the balsamic vinegar, sugar, 1 teaspoon sea salt and black pepper. Let stand while preparing salad.
  2. For salad, cut corn kernels from cobs. In a large bowl toss corn and remaining ingredients except the sea salt and arugula leaves.
  3. To serve, transfer salad to large serving bowl. Season with the 1/2 teaspoon sea salt.  Add the dressing, gently thread in arugula leaves.  Serve immediately.

Olive-Me & Co Warm Arugula, Olive & Tomato Salad

image source www.muttandchops.com

image source www.muttandchops.com

Recipe adapted from Food & Drink Magazine – Spring 2015

Serves 4

Ingredients:

  • ¼ cup any plain Olive-Me & Co Extra Virgin Olive Oil
  • ¼ cup red wine vinegar
  • 2 tsp Sutter Buttes Traditional or Chardonnay Mustard
  • 2 cups grape tomatoes
  • 1 cup thinly sliced red onion
  • ¼ cup chopped, pitted, dry-cured black olives
  • 2 cloves garlic, minced
  • 4 cups packed arugula
  • salt and freshly ground pepper
  • 6 cups torn romaine lettuce hearts

Directions:

  1. Whisk together 2 Tbs Olive-Me & Co EVOO, the vinegar and Sutter Buttes mustard in a small bowl; set aside.
  2. Heat remaining 2 Tbs Olive-Me & Co EVOO in a large skillet over medium-high heat. Add tomatoes, onion and olives and sauté for about 3 minutes or until softened. Add garlic and sauté for 1 minute or until fragrant but not browned.
  3. Pour in vinegar mixture, then add arugula. Stir just until arugula is wilted, for about 1 minute. Remove from heat and season to taste with salt and pepper.
  4. Divide romaine lettuce equally between individual salad plates, then top with warm tomato mixture.

Olive-Me & Co.’s Grilled Peach Salad

Olive-Me & Co.'s White Peach Salad

Adapted from Sylvia Fountaine, Feasting at Home Blog- June-1-2012

Ingredients:

  • 3 peaches
  • 6 oz arugula
  • mild sheep’s milk cheese, chèvre, fresh goat cheese, or fresh mozzarella
  • 1/8 cup almonds, toasted and slivered
  • Purple basil leaves
  • Nasturtiums (optional)

Vinaigrette:

  • 2 ½ tablespoons Olive-Me & Co.’s Peach Flavoured White Balsamic Vinegar
  • 4 tablespoons Olive-Me & Co.’s Extra Virgin Olive Oil (plain or flavoured)
  • Salt and pepper, to taste

 

Instructions:

  1. Mix the vinaigrette. Cut peaches in half and discard the pits. Brush peaches with some vinaigrette and place flesh down on a preheated grill at medium. Let grill for 4-6 minutes uncovered until they have noticeable grill marks. Gently turn over and grill for 1 minute. Cut peaches into wedges.
  2. Toss arugula, basil and almonds with the vinaigrette. Store remaining vinaigrette in a sealed container, and place in cool, dark cupboard. Make a bed of greens, and place grilled peaches on top with bits of cheese. Sprinkle basil and nasturtium petals on top.

Olive~Me & Co’s Quinoa Salad with Arugula, Dried Cranberries and Pistachio Balsamic

Olive~Me & Co’s Quinoa Salad with Arugula, Dried Cranberries and Pistachio Balsamic

 

Ingredients:

  • 1 cup quinoa, then chill for an hour
  • 1/4 cup Olive~Me & Co’s Pistachio Balsamic Vinegar
  • 1/3 cup dried cranberries
  • 1 1/2 packed cups arugula
  • salt to taste
  • 1/3 cup pistachios or Walnuts (Optional)

Instructions:

Give quinoa a good rinse before cooking to remove a bitter residue called saponin from its surface. To prepare quinoa, add one part of the rinsed grain to a pot with 2 parts water or broth. Bring to a boil, then reduce to a simmer and cook for 15 minutes. Remove from heat and let the quinoa sit, covered, for 5 minutes. Fluff with a fork and let cool for 1 hour. Mix all ingredients together.

Olive~Me & Co’s Salmon and Pomegranate Ginger Glaze

Ingredients:

  • 1 cup Olive~Me & Co’s Pomegranate Balsamic Vinegar
  • ½ cup honey
  • 6 slices fresh ginger
  • 2 lemons, sliced
  • 24 oz. salmon fillets
  • Sea salt and pepper
  • Arugula leaves

Instructions:

  1. Combine balsamic, honey, ginger and lemons in a small saucepan. Bring to boil. Reduce heat and simmer for 10 – 15 minutes or until reduced by half. Remove ginger and lemons. Set aside to cool. The glaze will thicken as it cools.
  2. In the interim rinse salmon and pat dry. Sprinkle the salt and pepper and cook on a well-oiled grill 5-7 minutes per side until done.
  3. Serve over a bed of arugula and drizzle with the pomegranate glaze.