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Posts Tagged ‘Butternut Squash Seed Oil’

olive oil and balsamic vinegar

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.

 

 

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One of our employees found this recipe on Pinterest, originally from http://www.bakerbettie.com and modified a few things. Of course we had to add some olive oil to it! This recipe is gluten free and vegan, too!

Ingredients:

– 2 1/2 cups gluten free rolled oatsDSC_0668-770x550
– 1 cup mashed ripe bananas (2-3 bananas)
– 1/2 cup peanut butter
– 1 tbs brown sugar
– 1 tbs honey
– 2 tbs SOOC Butter EVOO
– 1/2 tsp cinnamon
– 2 tsp baking powder
– Almond milk or water (if needed)
– 3/4 cup chocolate chips
– Rice flour to coat pan

Directions:

1. Preheat oven to 350 degrees.
2. Pulse rolled oats in a food processor or blender until a flour-like consistency.
3. Combine the rest of the ingredients to the blender or mixing bowl, except the chocolate chips. Save one tablespoon of butter EVOO to grease the pan. Blend or mix until consistent and thick. Almond milk or water may be added if the mixture is too dry. The batter should be thick, but not crumbly!
4. Fold chocolate chips into the mixture.
5. Use the remaining tablespoon of butter EVOO to grease a 9×5 pan. Sprinkle rice flour into the pan and shake to coat the pan evenly. Dump out the remaining flour.
6. Pour the batter into the pan and spread evenly. Top with chocolate chips, if desired.
7. Bake for 30 minutes, or until toothpick comes out clean.
You can also substitute SOOC Butter EVOO with SOOC Butternut squash seed oil for a richer flavor!

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55Serves 8-
5 ounces prewashed salad greens
1 ripe pear, cored and thinly sliced into bite-sized pieces
1/2 cup toasted walnut halves
4 ounces gorgonzola or other blue cheese, crumbled or shaved

Vinaigrette (makes 1/2 cup)
3 Tbsp SOOC Roasted Butternut Squash Seed Oil
3 Tbsp SOOC Lemon EVOO
1 tsp Dijon mustard
1 1/2 Tbsp SOOC Sicilian Lemon Balsamic Vinegar
1/4 teaspoon salt
Pepper to taste

Make the vinaigrette: with fork or small whisk combine oils and mustard in small bowl. Gradually add balsamic vinegar until combined. Season with salt and pepper. Set aside.

In large bowl, combine greens, walnuts, sliced pear. Immediately before serving, toss greens with vinaigrette until lightly coated. Toss in crumbled blue cheese.

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Ingredients

1/2 cup SOOC extra-virgin olive oil (Or try Organic Basil or Butternut Squash Seed Oil)
1/4 cup small capers, drained and patted dry
1/4 cup cornstarch
4 oil-packed anchovies, chopped
2 large garlic cloves, thinly sliced
2 ounces thinly sliced prosciutto, cut into 1-inch-wide ribbons
2 tomatoes, coarsely chopped
1/2 teaspoon crushed red pepper
1 tablespoon thinly sliced basil
1 pound fettuccine
Freshly grated Parmigiano-Reggiano cheese, for servingfettuccine capers

Directions

1. In a large skillet, heat the olive oil. In a small bowl, toss the capers with the cornstarch and shake off the excess cornstarch. Add the coated capers to the oil and fry over high heat, tilting and gently shaking the pan until the capers are crispy and golden, about 3 minutes. Drain the capers, reserving 2 tablespoons of the oil in the skillet. Spread the capers on a paper towel–lined plate.

2. Add the anchovies and garlic to the skillet and cook over high heat, stirring until the garlic is golden and the anchovies dissolve, about 3 minutes. Add the prosciutto, separating the ribbons, and cook until lightly browned, about 1 minute. Add the tomatoes and crushed red pepper and cook just until the tomatoes begin to break down, about 3 minutes. Stir in the basil.

3. Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente. Drain and return the pasta to the pot and pour the sauce on top. Toss over high heat just until the sauce is thickened, about 2 minutes. Serve the pasta in bowls, garnished with the crispy capers. Top with cheese!

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