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Category_Recipes>Gluten Free, Category_Recipes>Marinades, Category_Recipes>Salads & Vegetables, Sauces & Soups -

Favorite Fruit Vinaigrette

Favorite Fruit Vinaigrette 1 part Olive Destination Cranberry Pear Vinegar 3 parts Olive Destination Blood Orange Fused Olive O salt and apply freshly ground black pepper to taste Drizzle generous amount of oil and balsamic. Fold gently so that each piece has is at least partially coated with some of the mixture. Enjoy

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Category_Recipes>Marinades, Sauces & Soups -

Pesto

Ingredients ½ cup fresh basil leaves 5 Tbsp Olive Destination Fused Lemon Extra Virgin Olive Oil 2 Tbsp Parmesan cheese 1 clove garlic 2 Tbsp toasted walnuts ¼ tsp salt ¼ tsp pepper Procedure Heat oven to 350°. Toast nuts on sheet pan in oven until they start to brown -about 6 minutes Put basil, parmesan, nuts in food processor and blend. Add oil and blend to texture, but not to fine paste. Add salt and pepper to taste. For a variation: Add 1 Cup of sun-dried tomatoes to the above Pesto recipe.

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Category_Recipes>Marinades, Sauces & Soups -

Pesto Chicken

Cover 6 chicken breasts with the Pesto Recipe on this site lay in baking dish. Sprinkle with feta cheese and cherry tomatoes. Option: Cover bottom of baking dish with some Olive Destination Gremolata Extra Virgin Olive Oil Bake @ 350° for 30 minutes, or internal temperature of 165° Oven Temperature: 360°F

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Category_Recipes>Marinades, Sauces & Soups -

Butternut Squash Seed Vindaloo

Ingredients 1 ½ T grain mustard 1 tsp ground cumin ¾ tsp ground turmeric ½ tsp Olive Destination sea salt 1 tsp Olive Destination Wine or Traditional 18 year Balsamic Vinegar 3 T Olive Destination Butternut Squash Seed oil 1 small onion, cut into thin rings 5 cloves garlic, minced 1 med butternut squash, peeled, seeded, and cut into 1” cubes (4 cups) 1 C coconut or almond milk (well stirred) ½ C water Cilantro and roasted cashews for garnish (optional) Method Mix mustard, salt, and vinegar in a small bowl. Heat oil in a large pan over medium-high heat....

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Category_Recipes>Marinades, Sauces & Soups -

Romesco Sauce

2 Roasted red peppers 1-2 cloves of garlic 1-2 oz Olive Destination vinegar (sherry, balsamic, red wine, or your favorite) 1 tsp tomato paste 4-6 sprigs parsley 3-4 sprigs mint 1 T pine nuts toasted 1 T almonds toasted 1 T hazel nuts toasted 2 oz Olive Destination Herb de Provence Extra Virgin Olive Oil S+P Prepared in class, Jun 12, 2012 by Chef Drew Laberis

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