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.’s Kickin’ Coleslaw

kickin coleslaw

 

recipe submitted by Jennifer Fontaine

Ingredients

  • 2 Tbsp. Olive~Me & Co.’s White Jalapeno Lime Balsamic
  • 2 Tbsp. Olive~Me & Co.’s House Blend Olive Oil (Or Roasted Garlic or Shallot Olive Oil)
  • 1 tsp. sugar
  • 1 tsp. Sutter Buttes Traditional, or Chardonnay, or Cabernet Mustard
  • ¼ tsp. celery seeds
  • Salt and pepper to taste (about a pinch of each)
  • 2 cups shredded cabbage (regular and/or red)
  • 1 carrot, peeled and grated
  • ½ small red onion, thinly sliced
  • (optional) ½ garlic clove, minced
  • (optional) 2 Tbsp. mayonnaise (to make creamy coleslaw)

Directions

  1. Mix all ingredients in a large bowl, cover and refrigerate for at least one hour before serving. Great BBQ side dish – or try in s pulled pork sandwich!

Olive~Me & Co’s Vegan French Onion Soup

recipe adapted from saltsole.com

recipe adapted from saltsole.com

Ingredients

  • 2 tablespoons coconut oil
  • 3 large white onions (or 4-5 medium sized), thinly sliced
  • 1 large red onion, thinly sliced
  • 1 teaspoon himalayan salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon dry thyme
  • 1 bay leaf
  • 1 tablespoon of Olive~Me & Co Cask 18 Balsamic Vinegar
  • 3 cups coconut water
  • 1/2 teaspoon Sutter Buttes Chardonnay Mustard
  • To taste himalayan salt & pepper
  • 1/2 cup raw unsalted cashews
  • Croutons for garnishing (optional)

 

Directions

  1.  Melt the coconut oil in a large pot over medium-high heat.
  2. Add the onions, himalayan salt, pepper, thyme.  Cook until caramelized, about 40-45 minutes, stirring every 10 minutes or so.
  3. Add Olive~Me & Co Cask 18 balsamic vinegar and stir, cook for another 10 minutes
  4. Add the coconut water and chardonnay mustard and stir.  Bring to a boil and then turn the heat down to low and simmer for 20 minutes.
  5. Remove the bay leaf.
  6. Remove 1.5 cups of the onion soup and put it in a high speed blender, add in the cashews, blend until really smooth.
  7. Pour the blended soup back into the pot and stir to make the soup creamy
  8. Add more salt and pepper if needed.
  9. Garnish with croutons

 

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 Panzanella Salad

image source http://dishingouthealth.com

image source http://dishingouthealth.com

Recipe adapted from http://www.thekitchn.com

Ingredients:

  • 1 (12- to 16-ounce) loaf artisan bread (8 to 10 very full cups) (fresh or stale)
  • 2 to 3 large heirloom tomatoes (3 pounds, about 8 cups chopped into bite sized pieces)
  • 1/2 large cucumber (chopped into bite sized pieces)
  • 1 medium red or yellow bell pepper (chopped into bite sized pieces)
  • 1/2 medium red onion (sliced and soaked in cold water 10-15 minutes before assembling salad)
  • 1/2 cup any Olive~Me & Co’s EVOO (or try our Basil Olive Oil if you don’t have fresh basil)  plus more
    oil if choosing method # 2 for the bread. See below)
  • 1/4 cup red wine vinegar (or Olive~Me & Co’s Rosato Wine Vinegar for a sweeter salad)
  • 1/2 teaspoon salt
  • Freshly ground black pepper, to taste
  • 1/2 cup thinly sliced basil
  • Fresh Parmigiano Reggiano (if choosing method #2 for the bread. See below)

Directions:

1. Slice the bread into 1-inch cubes: Slice or tear the bread into roughly 1-inch cubes (around 10 cups of bread)

2. Dry the bread:  (note: if you have very dry bread already, simply cube it to continue)

Method # 1: place cubes on baking tray and bake in a 300°F oven until hardened on the outside but still slightly soft in the middle (about 15 to 20 minutes) stirring once or twice during baking. Let cool completely.

Method # 2: 2-3 day old stale bread , cut into 1-inch cubes. Place in large skillet, over medium heat.  Drizzle on enough olive oil so that each piece has some on it. Fry cubes until golden (add oil as needed).  Finely grate Parmigiano Reggiano to cover bread; fry until crispy and browned. Let cool completely.

3. Make the vinaigrette:

Combine the olive oil, red wine vinegar (or rosato wine vinegar), salt, and a freshly ground black pepper in a mason jar. Shake vigorously. (Or simply combine ingredients in a small bowl and whisk well)

4. Combine the cooled bread and chopped vegetables in a large mixing bowl. Pour the vinaigrette over top and thoroughly combine.

5. Let the salad sit between  1/2 hour to 4 hours. Stir occasionally so the juices and vinaigrette are evenly distributed.

6. Just before serving, stir in the basil. This salad is best eaten the day it’s made.

Olive-Me & Co Balsamic Chicken Dinner

Adapted from Christine @ www.firsthomelovelife.com

Ingredients:

  • 2 boneless skinless chicken breasts
  • 3 bell peppers, diced
  • 1 red onion, diced
  • ¾ cup Olive-Me & Co Balsamic Vinegar (Smoked, Chili, Garlic Cilantro, Traditional)
  • 2 tbsp. Olive-Me & Co EVOO (plain or flavoured)
  • salt and pepper
  • rosemary, basil, cayenne pepper, garlic powder OR seasoning blend of your choice

Directions:

  1. Season the chicken breasts with salt, pepper and herbs.
  2. Heat a large skillet on medium and drizzle olive oil in the pan. Once hot, add chicken breasts and let cook through.
  3. When the chicken is fully cooked, remove from the pan and let sit for about 5 minutes.
  4. Change heat to medium-low. Add the peppers and onion to the pan. Add balsamic vinegar after a few minutes.
  5. Once the chicken has rested, dice it up and add it back into the pan and finish cooking, mixing well.
  6. Serve over potatoes, rice, noodles etc.

Olive~Me & Co.’s Strawberry Balsamic Salsa

Olive-Me & Co Strawberry-Salsa

Recipe adapted from MarieDittmer@www.healthyideasplace.com

Ingredients:

  • 3 cups strawberries, diced
  • 1 Tbsp. Olive-Me & Co.’s Strawberry Balsamic Vinegar
  • ¼ cup red onion, diced
  • 1 mango, diced
  • ¼ tsp. fresh ground black pepper
  • ⅛ tsp. red pepper, diced
  • 2 Tbsp. fresh basil, chopped

 

Instructions:

  1. Place the strawberries in a bowl, pour the balsamic vinegar over the strawberries and gently toss together.
  2. Add the red onion, mango, black pepper, red pepper, and basil into the bowl of strawberries.
  3. Gently mix all the ingredients together.
  4. Let it sit in the refrigerator overnight, and then serve with chips, pitas or baguettes.

Olive~Me & Co.’s Pan Roasted Asparagus with Red Onion and Bacon

Olive Me & Co Pan Roasted Asparagus with Red Onion and Bacon

 

Ingredients:

  • 4 slices bacon, cut into ¼” wide strips
  • 1 large red onion, halved and sliced thin
  • 2 T. Olive~Me & Co.’s Tangerine Balsamic
  • 1 T. maple syrup
  • 2 T. Any of Olive~Me & Co.’s Olive Oils
  • 2 lb. thick asparagus spears
  • Salt and pepper

 

Directions:

  1. Cook bacon over medium heat in skillet until crisp. Transfer to plate and discard all but 1 T. of fat from pan.
  2. Return pan to heat and add onion. Cook until onion begins to soften. Add balsamic vinegar and syrup, cook until liquids reduce. Transfer onions to bowl and cover with foil.
  3. In separate skillet heat oil over medium heat, add asparagus cook covered until bright green and still crisp, about 5 minutes.
  4. Uncover and increase to high heat, season with salt and pepper and brown on both sides.
  5. Transfer asparagus to dish and top with onion and sprinkle with bacon.
  6. Serve immediately.

Olive~Me & Co’s Black Bean Mango Balsamic Salsa

Olive~Me & Co’s Black Bean Mango Balsamic Salsa

Great on Chicken, Pork, Shrimp, Oysters, White Fish, Tacos, Fajitas, Burritos and Chips!

Ingredients:

  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 mango, peeled and diced
  • 1 cup seeded and chopped tomato
  • 1/2 cup chopped red onion
  • 1/4 cup chopped fresh cilantro
  • 1 clove garlic, minced
  • 1 lemon, juice of
  • 1 tablespoon Olive~Me & Co Mango (or Spicy Mango) Balsamic Vinegar

Directions:

Combine all of the above ingredients and chill in fridge for 1 hour.

Best if served the same day.

Olive~Me & Co’s Southwest Coleslaw

images



Ingredients:

  • 1 bag slaw mix (about 10 oz) or thinly sliced cabbage and carrot
  • 1/2 red onion, thinly sliced
  • 1 red pepper, thinly sliced
  • 1/2 jicama, jullienned
  • 1 roasted poblano pepper, seeds removed, 1 can green chilies or hot pepper of your choice
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 Tbsp Olive~Me & Co.’s Citrus Habanero Olive Oil
  • 1/4 cup Olive~Me & Co.’s White Balsamic
  • 3/4 cup mayo

Combine all ingredients and let sit for at least 2 hours before serving.