Chicken Avocado Caprese Salad

Ingredients:

Marinade/Dressing:

• 1/4 cup SOOC 18 year Traditional Balsamic Vinegar
• 2 tablespoon SOOC Basil Olive Oil
• 2 teaspoon honey
• 1 teaspoon minced garlic
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Salad:

• 4 chicken thigh fillets, skin removed (no bone)
• 5 cups Romaine lettuce leaves, washed and dried
• 1 avocado, sliced
• 1 cup cherry or grape tomatoes, sliced
• 1/2 cup mini mozzarella
• 1/4 cup basil leaves, thinly sliced
• Salt and pepper to taste

Directions:

1. Whisk marinade ingredients together to combine. Place chicken into a shallow dish; pour 4 tablespoons of the dressing / marinade onto the chicken and stir around to evenly coat chicken. Reserve the untouched marinade to use as a dressing.
2. Heat about one teaspoon of oil in a large skillet over medium-high heat, or grill marinaded chicken until golden, crispy and cooked through. Once chicken is cooked, set aside and allow to rest.
3. Slice chicken into strips and prepare salad with lettuce, avocado slices, tomatoes, mozzarella cheese and chicken. Top with basil strips; drizzle with remaining dressing; season with salt and pepper.

 

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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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Chipotle-Lime Olive Oil Aioli Coleslaw

Chipotle-Lime Aioli

Ingredients:

• 1 cup SOOC Chipotle Olive Oil
• 2 large egg yolks at room temperature**
• 2 garlic cloves, smashed
• 2 teaspoons sea salt
• 1 tablespoon fresh lime juice

Directions:

1. In the bowl of a food processor or blender jar, add the egg yolks, salt, garlic and lime juice.  Process until well combined.
2. VERY SLOWLY, drop by drop, begin to drizzle in the Chipotle Olive Oil while the machine is running. Extreme patience must be taken with this slow process, as too much olive oil poured in at once will cause the sauce to break.
3. Once the olive oil is completely poured in and emulsified, remove the aioli to a sealed container and refrigerate.

**This recipe contains raw egg yolks.  If you have a compromised immune system, you can use pasteurized eggs for this recipe.

Spicy Jalapeno-Chipotle Lime Coleslaw

Ingredients:

• 1 medium head of cabbage shredded
• 1 recipe for Chipotle-Lime Aioli
• 1 large jalapeno, seeded, de-ribbed and finely minced
• 1 bell pepper, seeded, de-ribbed and finely minced
• 1/3 cup finely shredded red onion
• 1 tablespoon lime juice
• Salt and fresh ground pepper to taste

Directions:

Combine all the ingredients in a large bowl and refrigerate for at least one hour.

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Cucumber Dill Quinoa Salad

Ingredients:

– 1 cup quinoa, uncooked
– 2 cups water
– 2 cloves garlic, minced
– 1 medium onion, chopped
– 1 cucumber, diced
– 1 cup fresh parsley, chopped
– 3 medium tomatoes, diced
– 1/4 cup crumbled Feta cheese
– 1/4 cup SOOC Dill extra-virgin olive oil
-1/4 cup SOOC Sicilian Lemon balsamic vinegar

Instructions:

– Thoroughly rinse quinoa before using. Add quinoa and water to a medium pot, and bring to boil. Once boiling, cook for 10-15 minutes or until tender and fluffy. Transfer to a large bowl and let cool completely.
– Combine Dill EVOO, Sicilian Lemon balsamic, cucumber, tomatoes, onion, garlic, parsley, and feta into a large bowl. Once quinoa is cool, add to the mixture. Fold together completely. Enjoy on its own, or pair with grilled shrimp! Enjoy!

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Greek Salad

Ingredients:

4-5 large, ripe, tomatoes
1 large red onion
1 cucumber
1 green bell pepper
1/4 pound (113.5g) of Greek feta cheese, sliced or crumbled
Dried oregano
Sea salt
SOOC Koroneiki EVOO
SOOC Traditional 18-year Balsamic
1 dozen Greek olives (Kalamata, green Cretan olives, etc.)
Pickled pepperoncini hot peppers (garnish)

Directions:

Cut the tomatoes into bite-sized irregularly shaped chunks, removing the core.  Slice the cucumber into 1/4-inch slices, cutting slices in half, and peeling if desired.  Slice the pepper into rings, removing the stem and seeds. Slice the onion into thin rings. Salt lightly, to taste.

Combine the tomatoes, cucumbers, green pepper and onion in a large salad bowl. Sprinkle with oregano. Pour olive oil over the salad, and toss. Just before serving, top the salad with Feta cheese and olives.  Drizzle balsamic vinegar over the top, and garnish with hot peppers. For a more traditional option, serve over a bed of fresh greens.

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Roasted Carrot and Red Quinoa Salad

Ingredients:

2 teaspoons sweet paprika
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cardamom
4 large carrots, thinly sliced lengthwise
1 small red onion, thinly sliced
7 tablespoons SOOC Harissa extra-virgin olive oil
1/2 cup walnuts
1 cup red quinoa
2 cups water
3 tablespoons SOOC Honey Ginger balsamic vinegar
5 ounces mixed salad greens
1 teaspoon Dijon mustard (optional)
1/2 cup dried cranberries 2 tablespoons chopped flat-leaf parsley

Directions:

1. Preheat the oven to 400°. In a small bowl, mix the spices together. In a medium bowl, toss the carrots, onion and 2 tablespoons of the Harissa olive oil. Add 1 tablespoon of the spice mix (saving remaining spice mix for Quinoa) and toss to coat. Spread the vegetables on a rimmed baking sheet and roast for 20 to 25 minutes, until tender.

2. Meanwhile, spread the walnuts in a pie plate and bake for about 7 minutes, until golden. Let cool, then coarsely chop.

3. In a medium saucepan, combine the quinoa with 2 teaspoons of the spice mix and the water and bring to a boil. Cover and simmer over low heat until the water is absorbed and the quinoa is tender, about 17 minutes. Uncover, fluff with a fork and let cool slightly.

4. In a large bowl, whisk the remaining Harissa olive oil with 3 tablespoons of the Honey Ginger balsamic vinegar, adding remaining spice mix (if any). Salt and pepper to taste, or add one teaspoon of Dijon Mustard, if desired. Add the salad greens, Quinoa, roasted vegetables, cranberries, walnuts, and toss to coat. Finish with Parsley. If presentation is a must, toss the greens with half of the dressing first, and spoon Quinoa mix on top of greens with remaining dressing.

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Homemade Croutons

Ingredients

French Baguette
SOOC Butter
Rosa Maria Dipping Blend
Sea Salt
Garlic Salt

Directions: Preheat oven to 375
1.) Cube up your baguette and place it on cookie sheet with tinfoil.
2.) Drizzle SOOC butter until the cubes are covered.
3.) Sprinkle the Rosa Maria, sea salt and garlic salt lightly.
4.) Place in oven for 5 minutes then pull out and mix around cubes.
Continue to bake until crunchy.
5.) Let it cool and serve

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Pears with Maytag blue cheese and Balsamic glaze

4 servings

Ingredients:

¼ cup balsamic vinegar, such as Fig Dark Balsamic Vinegar
3 ea. ripe pears (Bosc is preferred but any nice ripe pear will work)
1 Tbsp. extra virgin olive oil, such as SOOC Organic Arbosana EVOO
To taste Kosher salt
To taste freshly ground black pepper
1-2 tsp. lemon juice
3 cups arugula or tender salad greens
3 oz. blue cheese (we prefer Maytag brand from Iowa)

Directions

In a small saucepan, reduce the balsamic vinegar over high heat until it thickens and will coat the back of a spoon (you will have a little over 1 Tbsp. left); remove from the stove and allow to cool to room temperature.

Halve the pears lengthwise and remove the core with a small scoop. Cut the pears into wedges and combine in a large mixing bowl. Drizzle pears with about 1/2 tsp. of the olive oil, a few grains of kosher salt and some black pepper.

In a small bowl, whisk together the lemon juice and the remaining olive oil, season to taste with salt and pepper. Toss the greens with a pinch of salt and just enough of the lemon vinaigrette to coat each leaf. Arrange a bouquet of the greens in the center of the plate and spread the pears around the outside.

Drizzle the pears with the balsamic glaze, sprinkle the salad with the blue cheese and serve.

Found at http://www.azfamily.com/on-tv/your-life/Pears-with-Maytag-Blue-Cheese-and-Balsamic-Glaze-104976559.html

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Grilled Peaches and Pork Salad

Grilling peaches with balsamic vinegar helps caramelize the sugar in the fruit. A perfect pair with succulent pork for the ultimate summer supper.

1/3 cup (75 ml) balsamic vinegar, such as the Fig Balsamic

3 Tbsp. (45 ml) each lemon juice and olive oil, such as the Athenolia Olive Oil

1 Tbsp. (15 ml) chopped fresh thyme

1/2 tsp. (2 ml) each salt and pepper

8 fast-fry boneless centre-cut pork loin chops

4 peaches, ripe but firm (peeled, halved and pitted)

6 cups (1.5 L) spinach or arugula

Set aside 2 Tbsp. (30ml) of balsamic vinegar.

Directions:

Combine remaining vinegar, lemon juice, oil, thyme, salt and pepper to make dressing.

Use 1/4 cup (50 ml) of dressing to marinate pork for one hour in refrigerator, turning occasionally.

Place peaches, cut side up, on plate. Drizzle with reserved 2 Tbsp. (30ml) balsamic vinegar.

Remove pork from marinade, discarding marinade. Place on greased grill over medium-high heat; close cover and grill for three minutes on each side or until juices run clear when pork is pierced and just a hint of pink remains inside. Grill peaches, cut side down, for four minutes; turn and cook for two minutes or until softened and lightly browned. Cut each peach half into four slices. Slice pork into 1-inch (2.5 cm) strips.

Arrange pork and peaches over spinach; drizzle with remaining dressing.

Serves 4.

From Foodland Ontario via http://www.wetaskiwintimes.com/ArticleDisplay.aspx?e=2697830

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Ginger’s Dark Chocolate Balsamic & Walnut Oil Chicken Breast Salad

3 to 4 fresh chicken breasts
1 cup dark chocolate balsamic vinegar
1 cup walnut oil
1 sweet onion
Fresh spinach
Chopped walnuts
Feta cheese
Fresh berries (blueberries, raspberries, strawberries)

Directions:

Take chicken breasts and add ¼ cup of dark chocolate balsamic and ¼ cup of walnut oil. Set aside in refrigerator for a few hours.

Next, place 2 tablespoons of walnut oil into a frying pan over low heat. Add a few handfuls of fresh spinach. Wilt the spinach on low heat until it is the consistency you prefer (wilted but not too soft). Place the spinach on 3 or 4 plates. Top each salad with chopped walnuts, 1/8 cup chopped sweet onion, and 2 tablespoons feta cheese.

While building the salads, grill the marinated chicken breasts. Chop the grilled chicken breasts into cubes and add to the salads. Finish with a vinaigrette for the salad with 2/3 cup dark chocolate balsamic and 1/3 walnut oil. Top with your favorite fresh berries.

The vinaigrette is also very delicious enjoyed with vanilla ice cream and fresh berries!

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