Mix all ingredients well and place in a zip lock bag or plastic container with up to three pounds of your favorite type of beef, poultry or vegetable. Refrigerate and marinate for 1-2 hours. Grill and enjoy!
Blend ingredients thoroughly and marinate meat in the refrigerator for a minimum of 4 hours or overnight. Grill.
Top fall salads or roasted vegetable dishes with this rich, flavorful dressing for an extra dimension of herbs and seasonings.
Ingredients:
Directions:Stir together Walnut Oil, Red Apple Balsamic Vinegar, and butter in a bowl. Season with garlic, rosemary, thyme leaves, salt, and pepper. Stir in Parmesan cheese. Drizzle over a salad or chopped vegetables just before serving.
Add the vinegar, salt, pepper, mustard and shallot to the blender. Pulse a few times to mix. Slowly pour in the olive oil while the blender is running to emulsify the mixture.
Marinade
Ingredients:
* 3 tablespoons Oli + Ve Espresso Balsamic
* 3 tablespoons Oli + Ve Harissa Hot EVOO
* 1 clove smashed garlic
* salt and pepper to taste
Directions:
Whisk ingredients together and chill a minimum of 20 minutes but best if chilled overnight.
Dry Rub
Ingredients:
* 2 tablespoons finely ground espresso beans
* 1 tablespoon cocoa powder
* 1 teaspoon chili powder
* 1 teaspoon cinnamon
* 1 teaspoon ground fennel seed
* salt and pepper to taste
Directions:
Mix ingredients together and use as a dry rub on any kind of meat or fish.