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’s Bacon Caprese Salad

bacon caprese

recipe adapted from www.saveur.com

Ingredients – Vinaigrette:

  • 3/4 lb bacon, diced, crisped, reserve fat
  • 1/2 cup chopped celery
  • 1/2 cup honey
  • 1/2 cup Olive~Me & Co’s Rosato Wine Vinegar
  • 1/2 cup slice shallots
  • 1 1/4 tablespoon lemon juice
  • 1/2 tablespoon Olive~Me & Co’s Chardonnay Mustard
  • 1/4 cup Olive~Me & Co’s Roasted Garlic Olive Oil
  • salt and freshly ground pepper to taste

Ingredients – Salad:

  • 1 lb fresh mozzarella, halved crosswise and thinly sliced
  • 4 heirloom tomatoes, cut into wedges
  • 1 tablespoon fresh marjoram leaves

Instructions: 

Make the vinaigrette: In a large food processor, process 1/2 lb bacon, celery, honey, vinegar, shallots, lemon juice, and mustard until smooth. With the processor running, slowly add oil and the reserved bacon fat, season with salt and pepper.

Make the salad: Combine mozzarella, tomatoes, and marjoram; season with salt and pepper and drizzle with vinaigrette. Garnish with remaining bacon and serve.

Olive~Me & Co’s Green Apple Balsamic Vinegar and Chicken

Olive~Me & Co’s Green Apple Balsamic Vinegar and Chicken

 

Ingredients:

  • 4 chicken (halves)
  • salt
  • black pepper
  • 3 tbsps Olive~Me & Co EVOO
  • 3 tbsps onion (chopped)
  • 1 tbsp minced garlic
  • 1/4 cup white wine
  • 1 cup Olive~Me & Co’s Green Apple Balsamic Vinegar
  • 3 cups diced tomatoes
  • 3 tbsps butter
  • 1 bouquet garni (celery, bay leaf, parsley and leek tied in a bundle)

 

Directions:

  1. Season the chicken with salt and pepper. Heat a large sauté pan until very hot. Add oil and when almost smoking, add the chicken and sauté until golden brown on all sides. Add the onion and garlic. Cook for 2 minutes.
  2. Transfer meat to a plate and keep warm. Deglaze pan with the wine and balsamic vinegar. Reduce by half. Add the tomato, butter, and bouquet garni. Bring to a boil and add the chicken. Reduce heat and simmer for 20 minutes or until chicken is cooked. Remove chicken, and with an immersion blender, blend sauce.
  3. Place chicken back into the sauce. Add seasoning to taste. Bring to a boil and serve over rice, quinoa or pasta.

Olive~Me & Co.’s Thai Chili Tomato Soup with Avocado Cream

Olive~Me & Co Thai Chili Tomato Avocado Soup

 

Ingredients:

  • 3 lbs tomatoes
  • 2 links of chorizo sausage
  • 2 cups water
  • 1 garlic bulb
  • 2 teaspoon Olive~Me & Co.’s Thai Chili Olive Oil
  • 1/2 teaspoon turmeric
  • 1 teaspoon sugar
  • 1 teaspoon cumin seeds
  • 1 tablespoon white wine vinegar
  • 2 teaspoons chopped cilantro
  • 1 medium sized avocado
  • 2 tablespoons fresh lemon juice

Instructions:

  1. Preheat the oven to 450F.
  2. Slice the tomatoes in half and spread them on a baking sheet.
  3. Take the garlic bulb and slice it in half but leave the skin on it. Put the garlic on the baking sheet and then drizzle one teaspoon Thai Chili Olive Oil and cumin seeds on the tomatoes and garlic.
  4. Roast the tomatoes and the garlic in the oven for 30 minutes.
  5. Remove the garlic from the pod and transfer them along with the tomatoes into a blender. Add the water and blend till completely smooth.
  6. In a stockpot, add the rest of the Thai Chili Olive Oil and heat on a medium flame.
  7. Remove the sausage meat from the casing and scramble the meat in the stockpot. Cook the sausage till it browns, then add the tomato puree, the sugar, turmeric, vinegar and bring the contents to boil.
  8. Immediately reduce the flame and let the soup reduce to a gentle simmer. Cover with a lid and cook for another 15 minutes.
  9. In the meantime, grind the avocado, 1 teaspoon of the cilantro, lemon juice to a smooth creamy paste.
  10. Season with salt and pepper.
  11. Serve the avocado cream as a dollop on top of the tomato soup in individual bowls, or on the side.

Note: As always you can adjust the consistency of the soup by adding more water and controlling the heat by using less Thai Chili Olive Oil and more of a plain olive oil.

Olive~Me & Co’s Persian Lime Olive Oil Guacamole

jalapeno-guacamole

Ingredients:

  • 3 avocados
  • 1/4 cup Olive~Me & Co’s Persian Lime Olive Oil
  • 1/2 large onion, small dice
  • 1/4 bunch cilantro, chopped
  • 2 roma tomatoes, chopped
  • 2 jalepenos peppers, minced
  • 2 tomatoes, minced
  • salt to taste

Mix it all up in a ceramic bowl, and enjoy