Tag: olive oil

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Apple Cabbage Slaw

Ingredients:

  • 5 T Red Wine Vinegar
  • 1/4 c. water
  • 2 T sugar or Stevia
  • 4 t Extra Virgin Olive Oil
  • 2 t. Dijon mustart
  • 1/2 t. salt
  • 1/2 t. pepper
  • 1 Head Red Cabbage (~1lb.), shredded
  • 2 Red Apples, cored and chopped

Preparation:

  • Use a large mixing bowl to combine vinegar, water, sugar, olive oil, mustard, salt and pepper.
  • Add cabbage and apple to the above mixture; stir together and serve.

Makes 4, 1-cup servings
Courtesy of Kathleen Crim (RD, LD)

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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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Winter Vegetable and Meatball Soup

(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

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My Famous Caesar Salad

Dressing Ingredients:

  • 2/3 cup of your favorite Oli+Ve single variety Extra Virgin Olive Oil
  • 1 can rolled anchovies with capers
  • 1-2 eggs
  • 2-3 T Lea & Perrins
  • 1/2 – 2/3 t. Dry mustard
  • 4-6 garlic cloves, minced
  • 2-3 T Fresh lemon juice

Salad Ingredients:

  • 1-2 Whole fresh heads Romaine lettuce
  • 1 box croutons
  • 1/3 cup Parmesan Cheese
  • 2-3 T finely ground black pepper

Directions:  

  • Place all Dressing Ingredients from above into food processor.  Mix well for 5-10 minutes.
  • Slice or tear by hand fresh Romaine lettuce into bite size pieces.  Rinse well under cold water and drain well.
  • Add dressing and toss well. 
  • Sprinkle with 1/3 cup Parmesan Cheese, black pepper and 1 box of croutons

Recipe submitted by Alex Schulman/Seth Schulman