Put all the ingredients into the bowl of a food processor and pulse until smooth. Serve as a spread over crackers, over pasta or with bread.
Ingredients
1/4 cup of grapefruit juice 2 T Oli + Ve balsamic vinegar (Cranberry Pear would be great)
2 T Oli + Ve Extra Virgin Olive Oil (try our Eureka Lemon for some extra zest or our Blood Orange)
1 T sugar
1/8 t salt
1/8 t pepper
4 cups mixed greens
3 grapefruit, peeled, seeded and sectioned
2 pears, thinly sliced
1/4 cup dried cranberries
1/3 cup pecans, toasted
1/4 cup blue cheese or goat cheese, crumbled
Directions: Dressing: whisk together grapefruit juice, vinegar, oil, sugar, salt and pepper. Set aside. Combine other ingredients, except cheese. Top with cheese. Add dressing, toss gently. Serve immediately. Serves 4
(serves 4-6)
Ingredients:
· ¼ cup extra virgin olive oil
· 2 cups Vidalia onions (chopped)
· 2 garlic cloves (crushed)
· ¼ cup balsamic vinegar
· ½ cup red wine
· 1 Tbsp of granulated sugar
· 1 tsp oregano (dried)
· 20 mini size (organic frozen style meat balls)
· 1 cup of winter squash (diced in small ½’ pieces)
· 1 cup roasted red peppers (chopped)
· 2 (8oz cans) of tomato’s (chopped with juice)
· 1( 8 oz) can of tomato sauce
· 2 pints of beef stock
· 3/4 cup of elbow macaroni pasta
· 1 cup fresh basil (chopped)
· 2 oz Dubliner cheese (shaved)
· Olive oil (to drizzle)
Directions:
· Sauté the onions in the olive oil for a few moments to soften and then add the garlic and cook for a further minute.
· Add the balsamic vinegar, wine, tomatoes, tomato sauce and beef stock. Stir in the sugar and the oregano.
· Bring sauce to simmering point and then add the meatballs and cook for 20 minutes.
· Stir in the winter squash and continue to cook for a further 10 minutes.
· Add the elbow macaroni pasta and roasted red peppers. Continue to cook the soup until the pasta is al dente and that is between 7-9 minutes for macaroni pasta.
· Remove from heat and stir in fresh basil.
· To serve the soup ladle in to bowls and garnish with shaved Dubliner cheese Drizzle with additional olive oil.
Submitted by Judith McLoughlin of The Ulster Kitchen from her cookbook The Shamrock and Peach
Dressing Ingredients:
Salad Ingredients:
Directions:
Recipe submitted by Alex Schulman/Seth Schulman
Ingredients:
1 cup uncooked couscous (plus 1 1/2 cups water)
7-8 sun-dried tomatoes (dried or packed in olive oil)
15-20 pitted kalamata olives of your choice
2 large roasted red peppers (about 3/4 cup chopped)
1 Tbs Oli + Ve Sicilian Lemon Balsamic vinegar
1 Tbs Oli +Ve Extra Virgin Olive oil (less if using olive oil packed sun-dried tomatoes)
1 teaspoon dried oregano
1/2 teaspoon dried thyme
salt and black pepper to taste
Optional additions: 1 diced tomato and 1 medium cucumber, peeled and dices.
Instructions:
In a medium saucepan bring water to a boil, stir in couscous, remove from heat and cover with a lid. Let stand for 5 minutes. Fluff up with a fork. Place couscous into a large bowl.If you are using olive oil packed sun-dried tomatoes, chop them into small pieces and add them to the couscous. If you are using dry sun-dried tomatoes, you need to soften them in hot water for about 5 minutes before you can chop them. To soften up dried tomatoes, put them into a bowl and pour hot water over them (enough water to cover them completely) and let sit for 5 minutes. Drain them and add them to the couscous.Chop the olives and dice the roasted red peppers. Add them to the couscous. If using fresh tomato and cucumber, add them now. Season with oregano, thyme, olive oil and balsamic vinegar and stir until well combined. Season with salt and black pepper to taste.Serve warm or chilled.Submitted by Elisabeth Redman (Thank you Elisabeth!)