Filtering by Tag: Barnea

Chimichurri Sauce

Chimichurri sauce is great for marinating and basting grilled meats, as a topping for churrasco and chicken, and as a dressing for salads. 

1/2 cup OLIVE & VINE extra virgin olive oil, of your choice

2 tablespoons OLIVE & VINE Red Wine Vinegar

1/2 cup finely chopped parsley

3-4 cloves garlic, finely chopped or minced

2 small red chilies, finely chopped (about 1 tablespoon)

1 tablespoon finely chopped fresh oregano or 3/4 teaspoon dried oregano

1 tablespoon coarse salt, such as OLIVE & VINE Himalayan sea salt

1/2 teaspoon freshly ground black pepper


Mix all ingredients together in a bowl. Allow to sit for at least 30 minutes to release all of the flavors before using. Can be made 24 hours in advance and refrigerated.

Adapted from Cafe Delites.

Citrus - Herb Vinaigrettes: Four Easy Variations

Making your own citrus - herb vinaigrette is a snap!  Each of these easy variations contains fresh citrus  juice and zest, chopped herbs and the following four ingredients:

    •    1/2 shallot, minced
    •    1 1/2 tablespoons OLIVE & VINE French Champagne Vinegar or white wine vinegar
    •    3/4 cup OLIVE & VINE extra virgin olive oil
    •    salt and pepper, to taste

Combine these four ingredients with the citrus and herbs listed below in a medium bowl. Whisk to emulsify.  Alternately, you can combine in a jar with a lid and shake away. 

Lemon and Thyme Vinaigrette

one large lemon, zested and juiced
1 tablespoon fresh thyme leaves, chopped
Add the basic template ingredients to a bowl or jar and whisk or shake to emulsify.
Makes about one cup.

Blood Orange and Mint Vinaigrette

two medium blood oranges, zested and juiced
one tablespoon fresh mint, chopped
Add the basic template ingredients to a bowl or jar and whisk or shake to emulsify.
Makes about one cup.

Grapefruit and Basil

1/2 large grapefruit, zested and juiced
1 tablespoon fresh basil, chopped
Add the basic template ingredients to a bowl or jar and whisk or shake to emulsify.
Makes about one cup.

Lime and Cilantro

2 large limes, zested and juiced
1 tablespoon cilantro, chopped
Add the basic template ingredients to a bowl or jar and whisk or shake to emulsify.
Makes about one cup.

 

 

 

Creamy Champagne Vinegar Dressing

1 garlic clove, finely chopped

2 tablespoons Dijon mustard

1/4 cup OLIVE & VINE French Champagne Vinegar

2 tablespoons fresh lemon juice

2 tablespoons honey

2 or 3 dashes hot sauce

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 cup OLIVE & VINE extra virgin olive oil


Whisk together the garlic, mustard, vinegar, lemon juice, honey, hot sauce, salt and pepper. Slowly whisk in the olive oil until the dressing is emulsified. Alternatively, you can combine all the ingredients in a blender or a food processor and blend until smooth.

Steamed Salmon with Asparagus in Parchment

2 salmon fillets, 5 ounces each, or 1 large fillet

1 tablespoon OLIVE & VINE extra virgin olive oil of your choice (see variations below)

1/8 teaspoon salt

1/8 teaspoon lemon pepper

4 -6 lemon slices

8 asparagus stalks

1 small shallot, sliced

1 tablespoon capers, drained and rinsed

1/2 teaspoon fresh chives, finely chopped

parchment paper

 

Preheat oven to 450F.  

Place each salmon in the center of a 12 inch x 16 inch piece of parchment paper. Brush with olive oil and season with salt and pepper. Place two - three lemon slices on each fillet.

Add asparagus, shallot, caper and chives to top of each fillet.

Fold and crimp the long ends of the parchment paper until tightly sealed. Repeat with the short ends.

Place on a baking sheet and bake for 15 minutes. Remove from oven and allow to rest for 5 minutes before opening. Open slowly to avoid burning your hands from the hot steam.

Variations: Substitute an infused olive oil such as OLIVE & VINE Meyer Lemon,or Persian Lime. Experiment with adding fresh herbs such as dill or basil and substitute lime for lemon slices depending on which oil you use.

From Cooking Techniques and Recipes with Olive Oil by Mary Platis and Laura Bashar (cookbook is available in the store).

White Bean Dip

2 garlic cloves

2 cans (15 oz) white beans, drained and rinsed

1/4 cup OLIVE & VINE extra virgin olive oil (for a spicier version, substitute part of the olive oil with Baklouti Chili Pepper fused olive oil

1 lemon, juice and zest

1 tablespoon fresh oregano

salt and freshly ground pepper, to taste

green onions or parsley to garnish, optional

 

In a food processor, whirl the garlic cloves until finely chopped. Add the white beans, olive oil, lemon juice and zest and whirl until smooth and blended.Transfer to a serving bowl and add the oregano, salt and pepper.  Garnish with chopped chives or parsley if desired. Serve with vegetables or pita chips.

Citrus, Avocado and Fennel Salad

3 tablespoons OLIVE & VINE Meyer Lemon or Blood Orange  olive oil

juice of 1 lemon

1 tablespoon fresh mint, chopped

2 tablespoons fresh parsley, chopped

1 teaspoon sea salt, or to taste

½ teaspoon ground black pepper, or to taste

6 cups arugula

2 oranges, peeled and chopped

2 blood oranges, peeled and chopped

1 ruby-red grapefruit, peeled and chopped

1 bulb fennel, quartered and thinly sliced (fronds reserved, optional)

2 avocados, halved, pitted and thinly sliced

 

In a small bowl, whisk the olive oil with the lemon juice, mint, parsley, salt and pepper to combine.

Place the arugula in a large bowl, add the dressing and toss to coat evenly. Divide the arugula among plates. Top each salad with ¼ cup of each kind of citrus and about ¼ cup fennel. Top with 4 or 5 avocado slices. Sprinkle with a little more salt and pepper if desired. Serve immediately.

Serves 6 salad portions or 4 main course servings.

Adapted from Pure Wow.

 

 

Raspberry Balsamic Vinaigrette

2 tablespoons OLIVE & VINE Raspberry Fusion balsamic vinegar

1 teaspoon Dijon mustard

1 teaspoon honey

1 shallot, chopped

sea salt to taste

1/3 cup OLIVE & VINE extra virgin olive oil (or Meyer Lemon, Blood Orange or Persian Lime infused olive oil)

1/2 cup fresh raspberries

 

Combine first five ingredients in a blender. Slowly add the olive oil until emulsified. Add the raspberries and pulse to combine.

Honey Dijon Vinaigrette

1/3 cup OLIVE & VINE Traditional Balsamic Vinegar Condimento*

1/2 cup OLIVE & VINE extra virgin olive oil*

2 tablespoons Dijon mustard

1 tablespoon honey

sea salt and freshly ground pepper, to taste

 

Combine balsamic vinegar, mustard and honey in a bowl.  Slowly whisk in the olive oil until emulsified.  Season with salt and pepper.

* Experiment with any of your favorite infused balsamic vinegars and olive oils.  Check the product information on our website for pairing suggestions.

Basil and Spinach Pesto

1 cup packed fresh basil leaves, washed and dried

1 cup packed fresh baby spinach leaves, washed and dried

1/2 cup Pecorino Romano cheese, grated

3 cloves of garlic, peeled

1/2 cup OLIVE & VINE extra virgin olive oil

1/4 cup toasted pine nuts (optional)

2 teaspoons sea salt or to taste

 

In the jar of your blender, add the garlic, salt, spinach, and basil followed by the cheese, pine nuts, and olive oil. Process on low until smooth, about 10-15 seconds, stopping the machine to scrape down the sides as necessary. Toss with your favorite pasta. Makes about 2 cups of pesto.