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Rachels Teriyaki Marinade for Grilled Beef, Chicken or Pork

INGREDIENTS

  • 1/4 cup Oli+Ve Honey Ginger White Balsamic
  • 1 T fresh minced garlic
  • 1/4 cup tamari soy sauce or regular soy sauce
  • 1/4 cup Oli+Ve Traditional Balsamic Vinegar
  • 2 T Oli+Ve Toasted Sesame Oil

DIRECTIONS

Blend ingredients thoroughly and marinate meat in the refrigerator for a minimum of 4 hours or overnight.  Grill.

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Rachels Aioli (fresh garlic extra virgin olive oil mayonnaise)

INGREDIENTS

  • 2 egg yolks
  • 2 t crushed garlic (optional)
  • 1 1/2 t salt
  • 1 T fresh lemon juice
  • 1 cup extra virgin olive oil (flavor ideas:  garlic, lemon, Persian lime)

DIRECTIONS

  • Pulse the first 4 ingredients in the food processor or blender until well mixed.  SLOWLY, drop by drop, begin adding the olive oil while blender is running.  Once the mixture begins to thicken, pour olive oil slowly in a steady stream.  Continue until all oil is used and the mixture is thick and properly emulsified.
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Marinara Sauce

  • 1 cup of your favorite Oli+Ve Medium or Robust EVOO
  • 2 large cloves garlic, minced
  • 3 medium onions, finely chopped (about 2 cups)
  • 1 large carrot, finely chopped
  • 2 stalks celery, finely chopped
  • 1 (35-oz.) can Italian plum tomatoes
  • 1/4 t pepper
  • 1 T chopped basil, or 1 t dried
  • 1/8 t sugar
  • 1/2 t salt (if tomatoes are salt-free)

DIRECTIONS

  • Heat oil in large skillet.
  • Add next 4 ingredients and cook 10 minutes over medium heat.
  • Push tomatoes and juice through a sieve (to remove seeds) and stir into vegetables in skillet.  Add remaining ingredients and simmer 30 minutes.

Variations:  For a velvety smooth sauce, puree cooked sauce in a food processor.  For a darker sauce, cook vegetables until brown before adding tomatoes.

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JOANN POWERS’ HOT DRESSING FOR SPINACH SALAD

Top fall salads or roasted vegetable dishes with this rich, flavorful dressing for an extra dimension of herbs and seasonings.
Ingredients:

  • 1 1/2 tablespoons Oli+Ve French Roasted Walnut Oil
  • 1 1/2 tablespoons Oli+Ve Red Apple Balsamic Vinegar
  • 4 tablespoons melted butter
  • 2 tablespoons minced garlic
  • 1 tablespoon crushed rosemary
  • 1 tablespoon dried thyme leaves
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons freshly ground pepper
  • 1/2 cup fresh grated parmesan cheese

Directions:Stir together Walnut Oil, Red Apple Balsamic Vinegar, and butter in a bowl. Season with garlic, rosemary, thyme leaves, salt, and pepper. Stir in Parmesan cheese. Drizzle over a salad or chopped vegetables just before serving.

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Honey Ginger Dijon Vinaigrette

INGREDIENTS

  • 1T finely minced shallot
  •  1 T Dijon mustard
  • 1/3 cup Oli+Ve Honey Ginger White Balsamic
  • 2/3 cup Oli+Ve Arbequina EVOO
  • Salt and freshly ground pepper to taste

DIRECTIONS

Add the vinegar, salt, pepper, mustard and shallot to the blender.  Pulse a few times to mix.  Slowly pour in the olive oil while the blender is running to emulsify the mixture.