1/4 C SOOC Blood Orange Olive Oil
1/4 C SOOC Tangerine Balsamic Vinegar
4 garlic cloves (minced)
2 Tablespoons fresh herbs chopped (chives, cilantro and parsley or whatever your herb garden is plentiful of)
Dash red pepper flakes (depending on the level of spice you want)
Salt and pepper to taste
Preheat your grill to approximately 400 to 450 degrees or on high.
Place salmon steaks skin side down on grill for 3-5 minutes or until skin gets dark and crispy. Then place the filet on a piece of aluminum foil for remainder of cooking time for 6-8 minutes (depending on thickness of the filet). Press on the thickest part of the filet with a fork and it should still feel somewhat soft and squishy with creamy fluids releasing. Do not overcook the filet…..salmon is a fatty fish and will still be very moist but fully cooked.
I always drizzle a little more tangerine balsamic over the filet on the plate as we’ll for added flavor. Enjoy!
- 4 cups kale leaves, washed, dried, and cut into 1/2 inch pieces, with tough stems removed
- 2 tablespoons SOOC Harissa Olive Oil (can substitute Chipotle or Cayenne Chili Olive Oil)
- 1 teaspoon paprika (optional)
- 1/2 teaspoon fine sea salt
Preheat the oven to 275 degrees
In a large bowl toss the kale with olive oil, paprika, and salt. Arrange the leaves in a single layer on a baking sheet lined with parchment paper. Bake until crisp and edges begin to turn golden-brown. Approximately 20-25 minutes.
Cherry Lime Vinaigrette Dressing
- 1 cup SOOC Persian Lime Olive Oil
- 1/4 cup dried cherries
- 1/4 cup SOOC Black Cherry Balsamic Vinegar
- 1 tsp Dijon mustard
- 1/2 tsp sea salt
Directions: Combine cherries with balsamic vinegar and let sit for 15 minutes. Combine with remaining ingredients and whisk together. Serve immediately or refrigerate.
Honey Lime Vinaigrette Dressing
- 1/3 cup SOOC Persian Lime Olive Oil
- 2 Tbsp Honey
- 1 Tbsp Fresh Lime Juice
- 3 Tbsp SOOC Cranberry-Pear White Balsamic Vinegar (or you can use your favorite SOOC White Balsamic Vinegar)
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Directions: Whisk together all ingredients, serve immediately or refrigerate.
Asian Butternut Squash Seed Oil (or Pumpkin See Oil) Dressing
- 1/2 cup SOOC Butternut Squash See Oil or SOOC Pumpkin Seed Oil
- 1/2 cup SOOC Blackberry Ginger Balsamic Vinegar
- 1 tsp Dijon mustard (or horseradish mustard)
- 1/2 tsp sea salt
Directions: Whisk together all ingredients. Serve immediately or refrigerate.
Posted in News, Recipes, Salads, Side Dishes | Tagged balsamic, Black Cherry Balsamic, blackberry ginger, Butternut Squash Seed Oil, cranberry Pear, dressing, EVOO, Honey Ginger, olive oil, persian lime, pumpkin, salad, traditional, vinaigrette | Leave a Comment »
- 4 1/2 cups All Purpose Flour
- 2 cups warm 110 degree water
- 1/3 cup SOOC Extra Virgin Olive Oil (natural or flavored)
- 1 tablespoon fine sea salt
- 1 tablespoon sugar
- 2 1/2 teaspoons active dry yeast
- 1/3 cup blanched almonds
- 4-5 tsp. anchovy paste (optional)
- 2 garlic cloves, peeled
- 2 Tablespoon SOOC Butter Olive Oil
- ½ cup SOOC Extra Virgin Olive Oil (I used Garlic Olive Oil)
- 2 tsp. SOOC white balsamic vinegar (I used Sicilian Lemon)
- ½ cup coarsely chopped cilantro (or more to taste)
- 1-2 tsp. red pepper flakes (optional)
- Sea salt and ground black pepper to taste
Directions for sauce:
In a small frying pan, toast nuts over low heat, shaking often, just until golden and fragrant. Set aside to cool.
In a food processor, combine almonds, anchovy paste if using, garlic and butter olive oil, pulse until smooth. Mix in Extra Virgin Olive Oil and then white balsamic vinegar. Mix in cilantro and red pepper flakes (if using).
Spoon sauce around each wedge of Whole Roasted Cauliflower.
Posted in Appetizers, News, Recipes, Side Dishes | Tagged arbosana, balsamic, butter, Butter EVOO, EVOO, garlic, Garlic Extra virgin olive oil, olive oil, Sicilian Lemon Balsamic, White Balsamic | Leave a Comment »