Wild Cream of Mushroom Soup

4 tablespoons unsalted butter

1 tablespoon OLIVE & VINE Savory Sage and Mushroom olive oil

1 medium onion, chopped

2 stalks celery, chopped

16 ounces mixed mushrooms (shitake, mini portabella, morels)

4 tablespoons flour

1 32-ounce carton chicken broth

1 tablespoon Italian seasoning

1 cup heavy cream

1/2 tablespoon OLIVE & VINE White Truffle olive oil, or to taste

salt and freshly ground pepper, to taste

In a large skillet, melt butter and olive oil over medium-high heat. Sauté onion, celery and mushrooms until softened. Add flour to mushroom mixture and stir until flour just begins to color. Remove pan from heat.

Slowly stir in chicken broth, about one cup at a time, stirring between each addition. Add Italian seasoning. Return to a simmer and cook for about five minutes, stirring occasionally.

Using an immersion blender, puree soup to a fine consistency. Add cream and simmer soup a few minutes longer until heated through. Remove from heat and stir in the White Truffle olive oil. Season to taste with salt and pepper.

Chocolate Chip Muffins

1 3/4 cup rolled oats

3/4 cup unsweetened cocoa

1 cup unbleached white flour

3 egg whites

1/2 cup unsweetened applesauce

1 teaspoon vanilla extract

1/2 cup plain low-fat Greek yogurt

1 1/2 tablespoons OLIVE & VINE Chocolate Decadence or Italian Espresso balsamic vinegar

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1/4 teaspoon salt

1/4 cup warm water

1/2 cup sugar

1 cup dark chocolate chips

Preheat oven to 350 degrees. Line a 12-cup muffin pan with foil cupcake or silicone liners.

In a food processor, mix all ingredients except chocolate chips. Process until oats are ground and mixture is smooth. Fold in half the chocolate chips. Divide mixture evenly between the prepared muffin cups and sprinkle with remaining chips. Bake 16–20 minutes or until an inserted toothpick comes out clean. Once cooled, these muffins store well in an airtight container for several days.

Makes 12 muffins,

Blueberry Pancakes

1 cup pancake mix


1/2 cup unsweetened almond milk


3 eggs


5 tablespoons OLIVE & VINE Summer Blueberry balsamic vinegar, divided


1/2 cup blueberries


2 teaspoons OLIVE & VINE Meyer Lemon olive oil

Preheat griddle or large skillet to medium-high. Combine pancake mix, milk and eggs. Fold in blueberries and one teaspoon balsamic vinegar. Coat the hot griddle or skillet with the Meyer Lemon oil. Make pancakes according to instructions. Serve with the remaining Blueberry balsamic as the syrup.

Serves 4.

Mixed Cabbage Balsamic Coleslaw

6 cups thinly sliced Napa cabbage

2 cups thinly sliced red cabbage

1 cup thinly sliced red onion

2 green onions, sliced

1 carrot, cut in julienne sticks or grated

1/2 red pepper, thinly sliced

1/2 cup OLIVE & VINE White Balsamic, Savory Oregano or Sicilian Lemon balsamic vinegar

1/3 cup sugar (can reduce or omit if desired)

3 tablespoons OLIVE & VINE extra virgin olive oil of your choice

1 1/2 teaspoons celery seed

1 teaspoon salt

 

Place cabbages, onion, carrot and red pepper in a bowl.

In a saucepan, bring the balsamic vinegar, sugar, oil, celery seeds and salt to a boil. Pour a small amount over cabbage mixture and toss together, adding more dressing until desired amount is achieved. Let cool, then cover and refrigerate for at least 4 hours.

Roasted Cauliflower

2 tablespoons OLIVE & VINE infused olive oil (see pairings below)

2 tablespoons OLIVE & VINE balsamic vinegar (see pairings below)

1/2 teaspoon salt

3 cloves garlic, minced

1 head cauliflower, cut into bite-size pieces


Preheat oven to 450°F. Line a baking sheet with aluminum foil.
Stir the olive oil, balsamic vinegar, salt, and garlic together in a bowl.
Add the cauliflower and toss to coat. Spread the mixture onto the lined baking sheet.          Stirring occasionally, bake in the preheated oven until tender, about 20 minutes.

Pairing suggestions:
Tuscan Bouquet olive oil and Traditional Balsamic Condimento
Sweet Basil olive oil and Sicilian Lemon balsamic
Rich Roasted Garlic olive oil and Savory Oregano balsamic
Meyer Lemon olive oil and Fresh Fig balsamic

All-Purpose Marinade

1/4 cup OLIVE & VINE Rich Roasted Garlic infused olive oil*

1/4 cup OLIVE & VINE Sweet Black Cherry balsamic vinegar

1/4 cup Worcestershire sauce

1/4 cup soy sauce

2 teaspoons Dijon mustard

2 teaspoons minced garlic
    
salt and pepper, to taste


Mix all ingredients in a bowl and season with salt and pepper to taste.

* For a spicier version, try OLIVE & VINE Smoky Chipotle Pepper infused olive oil
 

Bok Choy with Balsamic Vinegar and Ginger

4 heads bok choy

3 tablespoons Olive & Vine infused olive oil*

1/4 cup water

2 tablespoons capers

1 1/2 teaspoons minced garlic

1 1/2 teaspoons minced ginger root

2 tablespoons OLIVE & VINE infused balsamic vinegar*

1 dash fresh lemon juice, or to taste

 

Separate the leaves from the stems of the bok choy. Cut the stems into bite-sized chunks and shred the leaves.

Heat the olive oil in large skillet over medium heat. Cook the bok choy stems in the oil until slightly tender, about 3 minutes. Add the water and leaves and cook until the water evaporates, about 10 minutes more.

Stir in the capers, garlic, and ginger and cook while stirring 1 minute more.
Sprinkle the vinegar and lemon juice over the bok choy and stir to combine. Serve immediately.


* Meyer Lemon olive oil with Honey Spiked Ginger balsamic vinegar
   Herbes de Provence olive oil with Ginger Kissed Blackberry balsamic vinegar
   Sweet Basil olive oil with Sicilian Lemon balsamic vinegar
 

Bell Pepper Medley

3 tablespoons OLIVE & VINE Cilantro and Roasted Onion olive oil*

2 red bell peppers

1 yellow bell pepper

1 orange bell pepper

sea salt, to taste

2 tablespoons OLIVE & VINE Sicilian Lemon balsamic vinegar*

2 tablespoons chopped fresh basil

1 tablespoon chopped fresh parsley

1 garlic clove, minced

 

Seed and cut peppers in 1/4” strips.

Heat olive oil in large skillet over high heat. Add peppers and sauté until they begin to color in some places. Reduce heat and season with salt to taste. Cover pan and cook 10 minutes, or until peppers are softened.

Increase heat and add the balsamic vinegar. Stir and toss peppers until vinegar is evaporated. Remove from heat and stir in basil, parsley, and garlic. Stir to combine.

* For a spicy version, try Smoky Chipotle olive oil and Serrano Honey vinegar

Salmon with Balsamic Vinaigrette

2 tablespoons OLIVE & VINE Honey Spiked Ginger balsamic vinegar

1 teaspoon grainy or Dijon mustard

3 tablespoons OLIVE & VINE Meyer Lemon or Persian Lime olive oil

1 teaspoon finely minced shallot

1 small clove garlic, finely minced

2 teaspoons each finely chopped parsley, basil and mint

1/8 teaspoon salt

freshly ground black pepper, to taste

1 1/4 pounds salmon filet

 

Preheat oven to 450 F.

Place all the ingredients, except the salmon, in a bowl and whisk until blended.

Place salmon in a foil-lined pan and spoon a little of the vinaigrette over the fish. Bake for 12 minutes per inch of thickness, or until cooked through.

Spoon the remaining vinaigrette over the fish and serve immediately.