Ingredients
Instructions
· Put watermelon in a bowl. Combine the oil and vinegar together. Drizzle over top of the fruit. Season with salt and pepper. Eat!
· I like this served room temperature. Would be a great side dish to a pork or tacos or fish
Recipe submitted by: Kimberly Campbell
INGREDIENTS:
DIRECTIONS
Combine all the ingredients except for the olive oil in a large slow cooker. Set the cooker to high for 6 hours. Once the beans are tender, taste and adjust seasoning. Drain the beans with a slotted spoon and serve slathered in Olio Nuovo with crusty bread.
Ingredients
1 1/2 pounds fresh beets·
8 oz. Chevre (fresh goat cheese)
6 cups baby arugula or mixed greens
1 cup whole pecans, toasted
1/4 cup + 2 tablespoons Cranberry-Pear White Balsamic Vinegar
1 tablespoon good quality grainy mustard
fresh ground pepper to taste
1/3 cup + 2 tablespoons UP extra virgin olive oil
Directions·
Preheat the oven to 400. Trim the beets and wrap in one foil packet drizzled with a tablespoon of water.
Roast for 1 hour or until tender when pierced through with a knife. Once the cooked beets are cool enough to handle, peel them by rubbing the skin off between paper towels.
Warning: This will dye your hands bright red.
Cut the peeled beets in to 1″ pieces and toss with 2 tablespoons of Cranberry-Pear White Balsamic whisked together with 2 tablespoons of olive oil, and set aside.
In a medium size bowl, whisk the remaining Cranberry-Pear White Balsamic with the grainy mustard until well combined. Slowly drizzle in your olive oil of choice, whisking constantly until the mixture is thickened or emulsified. Add freshly ground pepper and sea salt to taste.
Arrange the greens in a bowl or on a platter and dress with the Cranberry-Pear White Balsamic vinaigrette. Add the marinated roasted beets to the salad, along with the crumbled fresh goat cheese and toasted pecans.
Serves 6-8 generous portions
Reprinted from Rachel Bradley-Gomez
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