Tag: balsamic

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Couscous with sweet potatoes and Dried Cranberries

INGREDIENTS

  • Sweet Potatoes, cut into small cubes
  • Oli+Ve Cranberry Pear White Balsamic
  • Salt and freshly ground pepper
  • Couscous
  • Dried Cranberries

DIRECTIONS

  • Coat sweet potatoes with the Cranberry Pear White Balsamic and sprinkle with salt and pepper.
  • Spread in one layer on a baking sheet and roast in a preheated 400 degree oven for 15 minutes (time will vary based on the size of the cubes….need to be tender)
  • Prepare couscous according to the package directions.
  • Add roasted sweet potatoes and dried cranberries after fluffing the grain.  Return to warm.
  • Finish with a drizzle of the cranberry pear white balsamic.
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Balsamic Roasted Onions

INGREDIENTS

  • Salt and freshly ground pepper
  • 1 lb. boiling onions (about 1” in diameter), peeled and left whole
  • 2 Tbs. any choice of Oli+Ve Extra Virgin Olive Oil (EVOO)
  • 1 Tbs. finely chopped fresh thyme, fresh rosemary, or other herb
  • 1/2 cup Oli+Ve Traditional Style Balsamic

DIRECTIONS

  • Bring a large pot of heavily salted water to a boil.  Add onions and boil until tender but still firm, about 12 minutes.  When you insert a knife in an onion, it should meet just a little resistance in the center.  Drain onions and spread on a baking sheet to cool.
  • Preheat oven to 450 degrees.  Heat EVOO in an oven-going sauté pan (just large enough to hold onions in one layer) over med-high heat until hot.  Add onions, season with pepper, and sauté another few seconds.  Standing back to avoid being splattered, add vinegar, bring to a boil, and roll onions around in vinegar to coat well.  Put in preheated oven until very tender and vinegar has reduced to a glaze, about 10 minutes.  Remove onions at least once during cooking and    toss well before returning pan to oven.  Let onions cool in pan and toss occasionally so vinegar     adheres to onions as they cool.  Serve room temp. or while still warm.
  • Serve with beef, chicken, or as part of an antipasto. Chose the fresh herb for the recipe to complement whatever dish you plan to serve with the onions.
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Winter Grapefruit Salad

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

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Mediterranean Couscous Salad (vegan)

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!)

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Grilled Portobello Mushroom Salad

PREPARATION

Rub a wooden salad bowl with a cut garlic clove. Make a big beautiful salad with as many kinds of fresh greens as you can, including spinach, romaine, curly endive, etc. (gently tear greens into bite-sized pieces). Include chopped and whole herbs like parsley, tarragon, chives, basil and/or thyme; some toasted nuts such as walnuts, pine nuts or sliced almonds and some edible flowers such as nasturtiums. Toss with Hot Mustard Vinaigrette (below) just before serving.

Brush Portobello Mushrooms with a mixture of half Oli+Ve Traditional Balsamic and half your favorite Oli+Ve EVOO. Grill them over hot coals until tender then give them a good grind of fresh pepper. Cut the mushrooms into thick slices, bring out the salad bowl, lay hot mushrooms over greens and serve.

HOT MUSTARD VINAIGRETTE

INGREDIENTS
  • 3 slices bacon
  • 1 T minced shallot
  • 2 T brown sugar
  • 1 T Dijon mustard
  • 1/4 c. Oli+Ve Traditional Balsamic
  • 1/2 c. your favorite Oli+Ve EVOO

Fry bacon until crisp and remove from pan. Pour off all but 1T fat; sauté shallots, whisk in brown sugar, Dijon, vinegar and oil. Remove from heat and cool slightly. Crumble bacon over salad and toss with dressing.