Caesar Salad Dressing

1 egg yolk

1 tablespoon fresh lemon juice

4 anchovies

1 teaspoon Worcestershire sauce

1/4 cup finely grated parmesan cheese

1/2 cup OLIVE & VINE Rich Roasted Garlic infused olive oil

sea salt and freshly ground black pepper, to taste

Combine egg yolk, lemon juice, anchovies, Worcestershire sauce and parmesan cheese in a blender or food processor and pulse to combine. With the processor running, slowly drizzle in the olive oil until a smooth emulsion forms. Season to taste generously with salt and pepper.

Herbed Green Beans

1-1/2 pound fresh green beans, trimmed

1/2 cup finely chopped onion

2 tablespoons OLIVE & VINE Tuscan Bouquet infused olive oil

3 tablespoons lemon juice

1 tablespoon chopped fresh parsley

salt and freshly ground pepper to taste

1-1/2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme

1/4 teaspoon paprika

In a large saucepan, cover beans with water and bring to a boil. Cook, uncovered for 8-10 minutes or until crisp-tender. Meanwhile, in a skillet, saute onion in olive oil until tender. Add the remaining ingredients. Drain beans and add to onion mixture. Stir to combine well and serve.

Serves 6.

Orange and Maple Glazed Sweet Potatoes

4 large sweet potatoes peeled and diced

2 tablespoons OLIVE & VINE Blood Orange olive oil

1 tablespoon OLIVE & VINE Vermont Maple Syrup balsamic vinegar

sea salt and freshly ground pepper to taste

1 orange, juiced and zested

2 tablespoons brown sugar

Preheat oven to 450F.

Place potatoes on a large baking sheet, drizzle with Blood Orange olive oil and season with salt and pepper.

Bake for 30 minutes, stirring once.

Mix orange juice, sugar and balsamic vinegar in a small bowl and drizzle over potatoes.

Return to oven for another 10 minutes to allow balsamic to caramelize with sweet potatoes.

Remove from oven and garnish with fresh orange zest, if desired, before serving.

Serves 3-4.

Blood Orange Sweet Potatoes

3 pounds sweet potatoes (usually 3 or 4 potatoes)

1/2 cup OLIVE & VINE Blood Orange infused olive oil, divided

1 large onion, halved and sliced

1/2 teaspoon sea salt

1/2 cup bourbon

1 tablespoon molasses

Preheat oven to 325 F. degrees.

Slice the sweet potatoes crosswise (about 1/4 inch thick). Arrange slices in rows in a single layer, overlapping them slightly, in a shallow 3-quart casserole (such as a 9 x 13 inch baking dish).

Heat 2 tablespoons of the Blood Orange olive oil over medium heat in a saute pan. Add onions and sea salt and cook until the onions are translucent. Add bourbon, molasses, and remaining Blood Orange olive oil. Cook for another 3-5 minutes or until juice has reduced and thickened.

Pour onion and bourbon mixture over the sweet potatoes. Cover tightly with foil and bake 50-60 minutes or until sweet potatoes are tender when pierced.

Remove foil and drizzle juices from the bottom of the pan over the top of the sweet potatoes. Switch the oven to the broiler and cook potatoes on the top rack for 5-8 minutes or until lightly browned.

Serves 4.

Savory Sage and Mushroom Mashed Potatoes

2 pounds yellow fleshed potatoes, like Yukon Gold, peeled and cut into 1-inch chunks

8 garlic cloves, peeled

2 teaspoons salt

1/4 cup OLIVE & VINE Savory Sage and Mushroom infused olive oil

Bring water to a boil in a large saucepan. Add potatoes, garlic and salt and cook at a brisk simmer until potatoes are tender, about 15 minutes.

Drain potatoes and garlic, reserving 1 cup of cooking liquid. Mash potatoes and garlic. Beat in olive oil and then thin to desired consistency with reserved cooking liquid. Check seasoning and serve.

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.