Blog – Tagged "Category_Recipes>Salads & Vegetables"

Category_Recipes>Salads & Vegetables - June 7, 2017

Simple Summer Salad

Great tasting and healthy summer salad that's simple to make. Ingredients: 3 Tomatoes 3 Cucumbers and 1 Onion 1/2 Cup Olive Destination Apple Cider Vinegar 1 tsp cracked pepper 2 Table Spoons of Olive Destination Coco Sugar 2 tsp Salt 1 Cup of Water 1/4 Cup Olive Destination EVOO Mix all ingredients well and refrigerate for 1 to 2 hours before serving

Hot & Spicy Croutons

Hot & Spicy Croutons Rough cut bread into 1/2-inch cubes. Place in large bowl. Whisk equal parts Chipotle oil, Harissa Oil, Black Cherry Balsamic with Loco Lime Seasoning, salt and pepper in a small bowl. Let stand 10-15 minutes. Heat oven to 450°F. Pour oil mixture over bread and toss to thoroughly coat. Spread evenly on cookie sheet. Bake for 7-10 minutes. Toss to turn cubes.

Asian Inspired Dinner

Asian Inspired Dinner By Chef Paul Kellar Salad Bokchoy OD* Eureka Lemon flavored EVOO*** (equal parts of oil and vinegar) OD Honey Ginger White Balsamic vinegar*** (equal parts of oil and vinegar) OD Mandarin Orange Honey *** Beansprouts Sugar snap peas Carrots (julienne sliced) Mushrooms Salt and pepper Mix chopped Bokchoy with carrots, mushrooms, bean sprouts and sugar snap peas Mix oil, vinegar, honey, salt and pepper Combine the seasoning with the vegetables Pasta OD Szechwan Orange Spice Linguine *** OD Blood Orange EVOO *** Salt and pepper Garlic Break pasta in half Place in the boiling salted water Cook...

Strawberry Caprese Salad Plate

A summertime favorite and a sweeter alternative to the traditional tomato caprese salad. Slice fresh strawberries and mix with sliced mozzarella and basil leaves. Drizzle some Olive Destination Basil flavored Extra Virgin Olive Oil and some Olive Destination Cara Cara Orange Vanilla white balsamic vinegar over plate and serve. Recipe courtesy of Executive Chef John Gilbertson

Organic Kale, Quinoa, and Roasted Butternut Squash Salad with Toasted Pumpkin Seeds

Salad 2 cups raw, peeled butternut squash cut into 1/2" cubes. 2 cups prepared quinoa, cooled (optional) 1/2 cup toasted pumpkin seeds 1/2 cup shaved Pecorino 6 cups washed, dried mixed greens or baby kale pinch of sea salt Dressing 1/2 cup +2 tablespoons Olive Destination Cobrancosa or any infused Olive Destination oil of your choice 1/3 cup + 2 tablespoons Olive Destination Grapefruit White Balsamic (or any Olive Destination white balsamic of your choice) 2 tablespoons minced shallot 2 tablespoons grainy mustard pinch of sea salt fresh ground pepper Preheat the oven to 400 F. In a large bowl...

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Category_Recipes>Salads & Vegetables RSS

Simple Summer Salad

Hot & Spicy Croutons

Asian Inspired Dinner

Strawberry Caprese Salad Plate

Organic Kale, Quinoa, and Roasted Butternut Squash Salad with Toasted Pumpkin Seeds

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