Monday, September 18, 2017

Customer Recipe: Michael M

Regular customer and friend of the store Michael promised me some pictures and he came through big time! Thanks Michael! Looks delicious!

Good Monday afternoon! So I promised to send a few photos and dishes along when I used your delicious balsamics.

This is cauliflower and mini peppers that have been marinated in Lavender balsamic and Meyer lemon olive oil purchased from your store in New Hope.

Just grill them on your barbecue until the cauliflower is tender, turning frequently at high heat.

They are crispy roasted infused very well with the olive oil and lavender and taste absolutely delicious. Vegetarians rejoice!

Monday, August 21, 2017

Italian Omelette

Bacon and eggs. Eggs and pancakes. Eggs and cheese. Sometimes spinach. Eggs are versatile. I'm not sure why I had never tried it before... But sometimes it's harder to branch out than you think. These may be better for dinner than breakfast and that's just fine with me. Mine didn't turn out so pretty. Just delicious.

Italian Omelette

1 tbsp OliveNGrape Oregano Olive Oil
4 eggs
1/2 cup shredded Mozzarella cheese
1/4 onion, sliced very thin
salt and pepper to taste
1/4 cup good tomato sauce
few basil leaves, optional
goat cheese for topping, optional

Add the oil to a large saute pan and heat to medium high. Put in half the onions and a dash of salt. Cook until they are fragrant and soft.

Crack 2 of the eggs into a bowl and whip with a fork until combined and a bit frothy. You can add half a tablespoon of water or of milk to it as well, but I've never felt the need. Add salt and pepper now to taste.

Lower the heat to medium and pour the eggs into the pan, making sure to cover all of the onions. Cook until just set up and beginning to bubble on the edges. Sprinkle half the mozzarella cheese on and the basil and fold the omelette in half. Cover for a minute or so until the cheese is melted how you like it.

Remove to a warmed plate and set aside. Repeat with the other 2 eggs.

To serve, spoon some of the tomato sauce over the top and dot with goat cheese bits. 

Monday, July 17, 2017

Grilled Pineapple Chicken

This chicken only requires a little bit of indoor cooking, so it's easy for hot days. If you really want to avoid cooking, make the sauce ahead and assemble as it comes off the grill. You could even double the sauce to use on other stuff too. Probably keeps for about a week in the fridge, but I've never had it hang around that long.

Grilled Pineapple Chicken

Chicken and Pineapples
4 chicken breasts
1 cup large pineapple chunks
3 tbsp OlivenGrape Oregano Olive Oil, divided
Salt and pepper

Brush chicken with 2 tbsp Oregano Olive Oil and sprinkle on salt and pepper. Grill over medium heat, 4-6 minutes per side.

Thread the pineapple segments onto skewers and brush them with remaining olive oil or oil a square of grill safe aluminum foil and place on there. Only takes a minute or two to finish.

Toss the sauce over everything and serve.

1 cup limeade
¼ cup OlivenGrape Pineapple Balsamic
¼ cup brown sugar
2 tbsp soy sauce
2 tsp minced garlic

Combine in a medium saucepan and simmer over medium heat for about 10 minutes or until the liquid is reduced almost by half. Set aside and let cool slightly. The sauce will thicken further as it cools.

Quick cabbage side salad
2 cups thin sliced cabbage
½ red onion, diced
¼ cup chopped cilantro

Monday, July 3, 2017

Orange Coleslaw

I wanted to use some of the new Fruit Vinegars that we got in, because they are really tasty. If you don't have the Lemon Vinegar on hand, try substituting Prosecco Vinegar, with a tbsp of white sugar and a teaspoon of lemon zest whisked in the dressing.

Orange Coleslaw

1 medium green cabbage, sliced finely
1 red bell pepper, diced
2 cans mandarin orange slices
1/2 cup chopped flat leaf parsley

3/4 cup mayo
1/4 cup Mussini Lemon Fruit Vinegar
Pinch of Salt
Pepper to taste

Whisk the dressing together and taste to adjust the spices. Tumble the salad ingredients into a bowl and toss gently with the dressing to coat.

Chill 1-3 hours and serve. Best same day.

Monday, June 26, 2017

Gnocchi with Herbed Goat Cheese Sauce

This one was fun. Gnocchi are just little fluffy pastas that always seem best with light fluffy sauces and a glass of wine. I've eliminated the glass with this one and put the wine in the sauce instead. But by all means, have another glass handy for yourself!

Gnocchi with Herbed Goat Cheese Sauce

1 tbsp OliveNGrape Italian Herb Olive Oil
1 tbsp OliveNGrape Oregano Olive Oil
3 tbsp dry white wine
1 cup vegetable broth
4 oz goat cheese
½ tsp minced fresh garlic
1 lb gnocchi
1 small zucchini, sliced
2 small fresh tomatoes, diced

Cook and drain the gnocchi. Rinse well & set aside.

Sauté zucchini & garlic in a pan over medium heat with the OliveNGrape Oregano Olive Oil for 3-4 minutes, until the zucchini is soft & the garlic is very fragrant.

In a small saucepan, combine the wine, broth & OliveNGrape Italian Herb Olive Oil. Simmer over medium heat until reduced by half. Add the goat cheese, salt & pepper. Simmer, stirring frequently until melted through.

Toss together with the diced tomatoes and serve.

Tuesday, May 23, 2017

Chicken Fajitas

This is an easy and fun meal for any time of the year. I just grab the freshest vegetables, onions and some seasoning and we're all set!

Chicken Fajitas

1 1/2 lb chicken
2 or 3 bell peppers
1 large onion
2 tbsp Original Seasoning Blend
2 tbsp Olive-N-Grape Persian Lime Olive Oil
1 tbsp Olive-N-Grape Hot Chili Olive Oil

Optional for topping and serving:
2 tbsp chopped green onions
1 tbsp chopped cilantro
sour cream
6-8 warm tortillas
salsa fresca
shredded lettuce
shredded cheese

Slice the chicken, onion and peppers into thin strips or small pieces. Heat the combined oils to medium high heat and add everything. Sprinkle with the seasoning blend and cook. Stir frequently until the chicken is no longer pink inside, 6-8 minutes.

That's it. Assemble as you like, this is fantastic over tortillas with salsa and lettuce. It's also great served in a bowl with rice. Have fun!