Olive-Me & Co. Poppy Seed & Apple Coleslaw

poppyseed and apple coleslaw

Adapted from www.damndelicious.net

 

Ingredients:

  • 2 cups green cabbage, shredded
  • 1 ½ cups red cabbage, shredded
  • 1/2 cup carrot, shredded
  • 1 Granny Smith apple, julienned
  • 2 tablespoons mayonnaise
  • 3 tablespoons Olive-Me & Co varietal EVOO or Persian Lime, Meyer Lemon Flavoured EVOO
  • 1 tablespoon Olive-Me & Co White Balsamic Vinegar (Plain or Flavoured)
  • Juice of 1 lemon
  • 1 tablespoon poppy seeds
  • Salt and pepper, to taste

 

Instructions:

  1. Combine the cabbage, carrot and apple in a large bowl.
  2. Whisk together the mayonnaise, olive oil, vinegar, lemon juice, poppy seeds, salt and pepper in a separate bowl.
  3. Pour dressing over cabbage mixture and stir  until well combined. Cover and place in the refrigerator for at least one hour.

Serve cold.

Olive~Me & Co.’s Grilled Salmon Kebabs

Olive~Me & Co.’s Grilled Salmon Kebabs

Ingredients:

  • 1 1/2 lbs salmon fillet (preferable wild caught)
    cut into 1 inch cubes
  • 3 tablespoons fresh dill, finely chopped
  • 1 tablespoon fresh parsley, finely chopped
  • 1 tablespoon black sesame seeds
  • 1 tablespoons white sesame seeds
  • 2 tablespoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • juice from half a lemon
  • 1/4 teaspoon red pepper flakes (or more to taste)
  • 1/4 teaspoon cumin
  • 1/4 teaspoon garlic, minced
  • splash champagne vinegar
  • 2 lemons thinly sliced into rounds
  • 12 skewers soaked in ice water for an hour
  • Olive~Me & Co’s Extra Virgin Olive Oil
  • Olive~Me & Co’s White Lemon Balsamic Vinegar

 

Instructions:

  1. Heat grill to medium. (Or you could cook on a grill pan on your stove-top)
  2. Combine dill, parsley, mustard, Worcestershire, lemon juice, red pepper, garlic, cumin, and champagne vinegar in a small bowl and set aside.
  3. Take salmon cubes and thread salmon on two skewers followed by a lemon slice folded in half. Continue until the skewer is full, beginning and ending with salmon. You should have 5-6 skewers completed when you’re done.
  4. Brush with olive oil, then spice heavily with mixture.
  5. Sprinkle with sesame seeds.
  6. Grill, turning from time to time until fish is opaque. About 4-7 minutes.
  7. Drizzle skewers with White Lemon Balsamic or pour into a dish for dipping. Serve immediately.

Olive~Me & Co.’s Lemon-Blueberry Steel Cut Oats

bergamot lemon

Serves 6

Ingredients:

  • 1 cup steel cut oats
  • 4 cups water
  • 1/4 tsp salt
  • zest and juice from 1 large lemon
  • 1/2 tsp vanilla
  • 2 tsp agave nectar, or other sweetener, or to taste
  • 1 1/2 cups fresh blueberries
  • 6 tsp Olive~Me & Co.’s White Lemon Balsamic Vinegar

Instructions:

  1. In a medium skillet over medium heat, toast steel cut oats until fragrant, about 4 minutes. Do not let it burn!
  2. Meanwhile, bring water to a boil with the salt. I find the oats to be done toasting when my water begins to boil.
  3. Add oats to boiling water. Cover and turn heat down to low; allow the oats to cook for 30 minutes.
  4. Remove lid and stir in lemon zest, lemon juice, vanilla, and agave nectar. Continue cooking, uncovered for 10 minutes, or until oats reach your desired texture.

Serve in a bowl and garnish with blueberries and a drizzle of balsamic vinegar.

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.

Olive~Me & Co’s White Lemon Balsamic Potato Salad

Ingredients:

  • 1 1/2 pounds yukon gold potatoes
  • 8 soft boiled eggs
  • 1 cup diced bread with butter jalapeno peppers
  • 1 cup diced celery
  • 1 cup diced green pepper
  • 1 cup diced scallions
  • 1/2 – 1 cup Olive~Me & Co’s  White Lemon Balsamic Vinegar
  • any Olive~Me & Co EVOO

Directions:

  1. Alternative to diced bread with butter jalapeno peppers: Roughly 3 whole jalapenos with 1 cup diced bread and butter pickles
  2. Combine ingredients except for vinegar and olive oil in a bowl and mix so soft eggs are coated. Slowly add the vinegar, up to 1 cup. Finish with a drizzling of the olive oil and salt to taste.