Posted on Leave a comment

Caprese Salad

INGREDIENTS

  • Fresh Tomatoes
  • Fresh Basil Leaves
  • Fresh Mozzarella Cheese
  • Oli+Ve Traditional Style Balsamic
  • Any choice of Oli+Ve Extra Virgin Olive Oil

DIRECTIONS

  • Slice tomatoes and put on platter.
  • Slice the mozzarella cheese into a thickness based upon your preference (1/4” – 1/2”) and place on tomato slices.
  • Wash and dry Basil Leaves and place on top of mozzarella (either chopped up or whole pieces).
  • Drizzle top with Traditional Style Balsamic and your choice of any EVOO.
  • Let tomatoes sit for 5 minutes or longer to allow flavors to meld.
  • If you add salt and pepper, do it immediately before serving to avoid the salt pulling the juices from the tomatoes.
Posted on Leave a comment

Baked Tomato Salad

INGREDIENTS

  • Your favorite Oli+Ve EVOO
  • Large, ripe summer tomatoes
  • Salt and freshly ground pepper
  • Minced fresh parsley
  • Minced fresh basil (or cilantro)
  • 1 jar roasted red peppers (or homemade), chopped
  • Dry bread crumbs
  • Capers

DIRECTIONS

  • Choose a baking dish for the number of servings you desire. Preheat oven to 475
  • Pour a good film of olive oil in the bottom of your dish.
  • Cut the tomatoes in 1/4” slices and put in a single layer in the baking dish.
  • Salt and pepper lightly—sprinkle over all a pinch of parsley, a pinch of basil then a layer of sliced roasted red peppers.
  • Repeat the process (tomatoes, condiments, peppers) and add one more layer
  • Drizzle over all a little olive oil, cover lightly with bread crumbs and sprinkle with capers. Bake 20 minutes. Chill well before serving.
Posted on Leave a comment

Truffled Popcorn

Ingredients:

  •  1/3 cup popcorn kernels
  • 2 T melted butter
  • 2 T truffle oil
  • 1 T minced parsley
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper

Preparation:

  • Prepare popcorn according to package directions.
  • Place warm popcorn in a bowl.  Toss with butter, truffle oil, parsley, cheese and salt and pepper to taste.

Reprinted from Patrick O’Connell’s recipe (chef at Virginia’s Inn at Little Washington)

Posted on Leave a comment

Suzanne’s Easy Croutons

Ingredients
Oli + Ve Garlic Extra Virgin Olive Oil
Sea Salt
Oli + Ve Romano Cheese Topper
Bread (Baguette or Striatta type bread that is older is best)

Directions
Cut bread into cubes and put into large bowl. Drizzle Garlic EVOO on top, toss to mix. Sprinkle on sea salt and Romano Cheese topper to desired taste. Bake in 300 degree oven until desired crispness. Simple!!

Posted on Leave a comment

Smoothie

Combine the following in a blender:

  • Almond Milk (Can use regular milk or even water – almond milk is my preference)
  • Chia or Flax Seed (Optional)
  • Whey or Soy Protein – I use Body by Vi Sweet Cream flavor rather than Chocolate or Vanilla
  • Frozen Fruit – Strawberries, Mango, Blueberries, Blackberries, Pineapple, Peaches, Raspberries, Bananas, Apples, Etc.
  • Keifur Probiotic – Any Flavor (Greek Yogurt is another great option)
  • Coconut Extract – Optional (This really gives it a tropical taste no matter what fruit you put in it)
  • Oli & Ve Flavor Options (About a tablespoon for a 24 oz. smoothie) – Fig Balsamic, Red Apple Balsamic, Blood Orange Fused Olive Oil, Peach  Balsamic(Any fruit flavor or something that would compliment fruit would work perfectly fine)

Blend together and enjoy!  I try and mix up what I put in each of these to change up the flavors.  Spinach and kale are good additions, as well as almond butter (sold at Oli & Ve) and event oatmeal!  The options of what you can put in these are pretty much endless.

Contributed by:  Caitlin Davidson