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Vanilla Lime Watermelon Salad

Ingredients

  •      1 cup yellow flesh watermelon, cubed and seeded
  •       1 cup red flesh watermelon, cubed and seeded
  •        2 tsp vanilla balsamic vinegar
  •       2 tsp Persian lime infused olive oil
  •       salt and fresh cracked pepper to taste

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

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Spicy Orange Broccoli

INGREDIENTS

  • 3 T your favorite Oli+Ve EVOO
  • 2 cloves minced garlic
  • 1 T minced shallot
  • Peeled rind of 1 orange, chopped (no white pith)
  • 1/8 t red pepper flakes
  • 1 large bunch of broccoli (cut in florets)
  • 1/3 c orange juice
  • 1 t Oli+Ve Traditional Balsamic
  • 1/4 t salt
  • 1/4 t Oli+Ve Sesame Oil

DIRECTIONS

  • Saute first 5 ingredients in large frying pan over medium heat until garlic and shallots have softened, stirring frequently.
  • Add broccoli to pan; cook and stir 1 minute.
  • Add orange juice, vinegar and salt. Cover, steam 3-4 minutes over med-high heat until desired doneness.
  • Drizzle with sesame oil. Toss and serve hot or chill and serve cold.
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Roasted Vegetables

Rosemary Potatoes– Preheat oven to 400. Brush a baking sheet with olive oil. Cut small red potatoes in half (or large potatoes into pieces). Dip cut surfaces into a mixture of fresh rosemary leaves, saltv and cracked pepper and lay them face down on baking sheet. Brush with olive oil and bake until toasted brown (30 min.)

Green Beans– Preheat oven to 450. Wash and trim beans— allow to dry. Spread on baking sheet, drizzle lightly with olive oil and toss them to distribute oil. Grind fresh black pepper on top. Bake 15-20 min. until soft and starting to brown, turn them occasionally. Sprinkle with sea salt.

Roasted Garlic & Shallots– Preheat oven to 350. Do not remove paper skins (unless they are loose). Toss with olive oil. Bake shallots 1/2 hour; garlic for 1 hour. Stir occasionally. They will slip right out of their skins.

Roasted Carrots—Preheat oven to 400. Use skinny carrots or cut them in half lengthwise. Peel them and dry them. Baste lightly with olive oil, top with freshly ground pepper and bake on a cookie sheet for about 1/2 hour — until carrots are soft and starting to brown.

Roasted Red Peppers—Heat the broiler. Place whole peppers on a baking sheet and as close to heat as possible. Allow skin to blacken, turn when needed. Remove from oven and close them up in a brown paper bag to steam (or put into a bowl and seal tightly with saran wrap). When cool, remove core, seeds and peel, but don’t wash them. Slice them into wide strips. Use them in salads, on sandwiches and pizza. Place in a bowl with minced garlic, minced parsley, olive oil and black pepper served with French bread and baked chevre and a good glass of red wine……nice for a picnic!

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Roasted Red Apple Brussel Sprouts

Ingredients:

  • 1 Red Delicious Apple, cored and chopped
  • 1 lb. Brussel Sprouts, halved
  • 2 T Extra Virgin Olive Oil
  • 1/4 c Red Apple Balsamic Vinegar

Preparation:

  • Heat oven to 400 degrees F
  • Combine apple, brussel sprouts, olive oil and balsamic vinegar in a mixing bowl.
  • Place mixture on rimmed baking sheet
  • Bake for 25-30 minutes

Courtesy of Kathleen Crim (RD, LD)

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Roasted Pears & Red Onions

Yields: 8
Ingredients:

  • 4 semi-ripe medium pears, quartered and cored
  • 1 large red onion, cut into 8 wedges
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons Oli + Ve Maple Balsamic Vinegar
  • Coarse salt and ground pepper
  • 2 sprigs rosemary

Directions:Preheat oven to 425 degrees. In a 9-by-13-inch baking dish, toss pears and onion with butter and Maple Balsamic vinegar. Season with salt and pepper. Arrange pears and onion in a single layer (they should fit snugly in dish) and top with rosemary. Cover dish tightly with foil and bake until pears begin to soften, 20 minutes. Uncover and bake until pears are golden brown on bottom and tender when pierced with a knife, 15 to 20 minutes more. Sprinkle with fresh rosemary leaves if desired and serve warm or at room temperature.Courtesy of Becky Fern