Category_Recipes>Salads & Vegetables RSS

Category_Recipes>Salads & Vegetables -

Scaled Servings: 8 12 ounce green bean, packages fresh cut 1/2 cup Olive Destination Lambrusco wine vinegar 3/4 cup sweet onions, finely diced 1/4 cup black pepper Olive Destination Morruda Olive Oil 1 1/2 teaspoon salt Directions: Bring a large pot of water to a boil. Reduce heat to a slow boil. Add green beans and boil for 11-13 minutes. Drain green beans and place in a large bowl. Pour Lambrusco wine vinegar over beans and toss with onions. Add olive oil, salt and pepper. Toss until combined. Serve warm or cold. Enjoy! Chef Ellen Doerr

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Category_Recipes>Salads & Vegetables -

Garlic Butter Shrimp Scampi Scaled Servings: 4 Ingredients: 4 tablespoon Olive Destination Butter flavored EVOO (Extra Virgin Olive Oil) 2 tablespoon Olive Destination Garlic flavored EVOO 1 1/4 pound large shrimp, (600 grams) shelled with tails on or off Salt and fresh ground black pepper to taste 1/4 cup Olive Destination Champagne Wine Vinegar 2 tablespoon lemon juice 1/4 cup chopped parsley 8 ounce lemon pepper, Olive Destination Pasta Directions: Cook pasta per package instructions. Heat olive oils in a large pan or skillet. Add the shrimp, season with salt and pepper to taste and sauté for 1-2 minutes on...

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Category_Recipes>Salads & Vegetables -

The ketogenic diet is a very-low-carb, high-fat eating method that’s popular for weight loss. It typically involves limiting carb intake to 20–50 grams per day to stimulate ketosis — a metabolic state in which your body starts using ketones for energy instead of glucose. However, because it can be restrictive, you may wonder what salads you can eat on a keto diet. Notably, keto salads should be low in carbs but high in healthy fats and protein. This simple avocado-shrimp salad is keto-friendly and ready in under 30 minutes. Shrimp is high in protein and nutrients like iodine. Iodine aids...

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Category_Recipes>Salads & Vegetables -

Avocado Lime Shrimp Salad 14 ounces jumbo cooked shrimp, peeled and deveined, chopped 1 ½ c chopped tomato 4 ½ oz avocado, diced 1/4/ c chopped green onion 1 T chopped cilantro 3 T Olive Destination LimePeno Extra Virgin Olive Oil or to taste 2 T Olive Destination Espresso Balsamic Vinegar or to taste 1/8 t salt ½ t fresh pepper to taste

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Category_Recipes>Salads & Vegetables -

Ingredients 1/2 cup Olive Destination Garlic extra-virgin olive oil, divided 1/4 cup finely grated Parmesan cheese Kosher salt and freshly ground black pepper 1 egg yolk 1 tablespoon juice from 1 lemon 4 anchovies 1 teaspoon Worcestershire sauce Directions Combine egg yolk, lemon juice, anchovies, Worcestershire sauce and 1/4 cup Parmesan cheese in the in a blender jar or container of a food processor and pulse to combine. With the processor running slowly drizzle in the garlic olive oil until a smooth emulsion forms. Season to taste generously with salt and pepper.

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