Category: Recipes

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Cranberry and Almond Granola with Lime Olive Oil and Coconut Balsamic

INGREDIENTS

  • 4 cups old fashioned oats
  • 1 cup dried cranberries
  • 1 cup cashews
  • 1 cup unsweetened flaked coconut
  • 1/2 cup Oli+Ve Persian Lime Olive Oil
  • 1/3 cup of Oli+Ve Coconut White Balsamic gently reduced by half and cooled.

DIRECTIONS

  • Preheat the oven to 250 degrees.
  • In a small bowl, whisk together the olive oil and balsamic reduction until thoroughly combined
  • In a large bowl, mix all of the dry ingredients except the cranberries. Pour the olive oil balsamic mixture over the oats and mix very well until all the oats and dry ingredients are completely coated with the mixture.
  • Spread the granola out on to a baking sheet covered in parchment and bake for approximately 1 hour until golden brown and fragrant. Cool completely and then mix in the dried cranberries. Store in a sealed container for up to one month. Makes approximately 8 cups of granola!
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ALMOND BANANA CHOCOLATE CHIP MUFFINS

Ingredients

·         3/4 cup almond butter

·         1 cup almond flour

·         3 medium ripe bananas, mashed

·         2 eggs

·         1 teaspoon baking powder

·         1 teaspoon baking soda

·         1/2 teaspoon ground cinnamon

·         1/3 cup plus more for topping muffins Dark Chocolate Chips

Preparation: 

·         Preheat oven to 350 degrees. 

·         Spray a muffin pan or use the muffin paper liners.

·         Combine all ingredients In a mixing bowl,  except chocolate chips,  and mix everything until incorporated. 

·         Stir chocolate chips into batter. 

·         Pour batter into prepared muffin tin filling all 12 cups evenly. 

·         Top muffins with a few additional chocolate chips.

·         Bake for 20 – 25 minutes, or until golden and a toothpick inserted in center comes out clean. 

·         Let the muffins cool and remove from pan

Adapted from Multiplydelicious.com

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Affogato Float

A special new twist on an old Italian favorite.  This decadent dessert starts off with two healthy scoops Haagen-Dazs’  Tiramisu Gelato.  Next, add strongly brewed iced coffee (I used Starbucks’ blend).  Last, but not least, drizzle a teaspoon or two of Oli+Ve’s Espresso Balsamic over your concoction and enjoy immediately!

submitted by: Avery Hughes

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Trofie or Trenette al Pesto

Ingredients

  • 1 lb. Trofie or Trenette
  • 1 fresh potato
  • 1/2 cup cooked string beans

Pesto prepared as follows:

  • 1 bunch sweet basil
  • 2 tablespoons pinoli
  • 4 shelled walnuts
  • 2 tablespoons grated parmesan cheese
  • 2 tablespoons grated pecorino cheese
  • 1 clove garlic
  • 1/2 cup extra virgin olive oil
  • salt, pepper

Preparation

  • Blend the above pesto ingredients until uniformly creamy**
  • Cut the potato into thin slices.
  • Bring a pot of salt water to a boil and add the pasta and the potato.
  • Cut the string beans into pieces and steam.
  • Add to the pasta and potato 2 minutes before the pasta is done.
  • Strain but save some salt water. Add the pesto and mix.
  • Add some of the salt water if too dry. Serve immediately. Serves four. Fresh ricotta may be added to the pasta and pesto just before serving.
     

**If in a hurry or don’t have the ingredients to make your own pesto, try Pesto alla Genovese sold at our shop
Recipe, courtesy of Italian Harvest

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Traditional Bistecca Alla Florentino

INGREDIENTS

  • 1 T-bone steak (about 2 pounds and 1 1/2 to 2 inches thick)
  • Salt and freshly ground pepper
  • 1 Tbs. Roasted Garlic Oil
  • 2 tsp. Traditional Style Balsamic
  • 1 tsp. dried oregano
  • Coarse salt

DIRECTIONS

  • Preheat grill or a griddle or a cast iron frying pan over medium-high heat. 
  • Sprinkle steak with salt and pepper on both sides. 
  • Sear steak quickly on both sides, then cook just until blood rare, about 5 minutes per side. 
  • Remove to a cutting board and sprinkle with oil and vinegar.  Crumble oregano over the meat. 
  • Let rest 5 minutes, then carve diagonally across the grain into thin slices.  Sprinkle with coarse salt and serve with the meat juices from the cutting board.

Serves 4