Quinoa Salad with Lime Vinaigrette

Ingredients:
Salad:
1 cup quinoa, rinsed (or pre-washed)
½ teaspoon salt
1 red bell pepper, cut into bite-sized strips
1 carrot, peeled and grated
1 cucumber, seeded and diced
2 scallions, white and green parts, finely sliced
¼ cup freshly chopped cilantro
2 tablespoons fresh chopped basil (optional)

Dressing:
¼ cup freshly squeezed lime juice (approximately 3 limes)
2-1/2 teaspoon Asian fish sauce
2-1/2 tablespoons SOOC Persian Lime Olive Oil
¼ -½ teaspoon crushed red pepper flakes (use less if you don’t like heat)

Instructions:
Add quinoa, salt and 1-2/3 cups water to a medium saucepan. Bring to a boil and then reduce heat to low, cover, and cook for 15 minutes, until the water is adsorbed and the quinoa is cooked. You will know it is done when the little “tails” sprout from the grains. (If necessary add 1-2 tablespoons more water if the quinoa is not cooked by the time all the liquid is adsorbed) Transfer to a service bowl and let cool in the refrigerator.
In the meantime, make the dressing by combining the lime juice, fish sauce, Olive Oil, and crushed red pepper. Whisk.
Once the quinoa is cool, add the red bell peppers, carrots, cucumbers, scallions, fresh herbs and dressing. Toss well, then taste and adjust seasoning. Chill in the refrigerator until ready to serve. Salad will keep for several days refrigerated.

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Olive Oil Cake with Stawberries

Ingredients:

Cake:

1 cup sugar

1 ½ cup flour

2 tsp. baking powder

¼ tsp. salt

3 eggs

¾ cup plain Greek yogurt

½ cup SOOC Lemon Olive Oil

Strawberry Topping:

2 pints fresh strawberries

Lemon juice to taste

Whip cream topping

Directions:

Preheat oven to 350 degrees F.

Prepare an 8 ½” x 4 ½” loaf pan with oil and a piece of parchment paper large enough to form an overhang along the length of the pan.

Whisk together the eggs, sugar, yogurt and vanilla.

Sift the flour, baking powder and salt into the egg mixture and stir.  Add the olive oil and stir until blended. Pour into the prepared pan and bake for 55 to 60 minutes.  Test with toothpick to make sure the cake is fully cooked in center.

Cool the cake for about 10 minutes and lift it gently out of the pan. Remove the parchment and let cool completely.

Slice the strawberries and add the lemon juice to taste.  Let them sit for about half an hour.

Add strawberries and whip cream topping to each slice of cake.

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Vinaigrette Dressings

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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Black Bean & Corn Salsa

Ingredients:

• 2 Cups fresh or thawed frozen corn
• 1 15 oz. can of Black Beans
• 1 Red Pepper, diced
• 1 Red Onion, diced
• 1/2 Cup Fresh Cilantro, chopped
• 1-2 Jalapeno Peppers, sliced
• 1/4 Cup SOOC Extra Virgin Olive Oil (Harissa, Chipotle, or Cayenne Chili)
• Juice from 2 limes
• 1/2 tsp. Salt

Directions:

1. Drain and rinse the black beans, and place in a large bowl.
2. Add fresh or thawed corn, red pepper, red onion, cilantro, jalapeno peppers, Olive Oil, lime juice and salt.
3. Still well and serve with tortilla chips

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Tomato, Avocado, and Corn salad with Honey-Lime Dressing

INGREDIENTS:

1 pint grape tomatoes

2 ripe avocados

6 oz. sweet corn

2 tbsp. fresh cilantro, chopped

1/2 cup Feta cheese (optional)

Honey-Lime Dressing:

2 tbsp. lime juice

3 tbsp. SOOC Persian Lime Olive Oil

1 tbsp. honey

1 clove garlic, minced

Sea salt and fresh cracked pepper to taste

Dash of cayenne pepper (optional)

Directions:

1. Slice the tomatoes in half. Dice the avocados and chop the cilantro.
2. Add all the dressing ingredients in a small bowl and whisk to combine. Set aside.
3. Combine the sliced tomatoes, avocado, cilantro, corn and honey-lime dressing and mix gently so everything is evenly coated. Be careful not to mash the avocados. Let the salad sit for 10-15 minutes to let the flavors mingle. Can use as a dip with chips.

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Hannah’s Simple Vinaigrette

1/2 c. Stillwater Olive Oil Co. Blood Orange or Persian Lime Olive Oil
1/4 c. Stillwater Olive Oil Co. Tangerine or Pomegranate Balsamic Vinegar
1 shallot, peeled and minced fine
Sea salt and freshly ground pepper to taste

Directions:

Combine the vinegar, salt, pepper and shallot and let stand for 5 minutes. This time allows the vinegar to gently “cook” the shallot, thus mellowing the flavor. Slowly whisk in the olive oil until completely blended, and enjoy!

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