Filtering by Tag: Fresh Fig

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

Balsamic Glazed Caprese Chicken

6 skinless, bone-in chicken thighs

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon salt

freshly ground black pepper, to taste

2 tablespoons OLIVE & VINE extra virgin olive oil, or an infused oil such as Rich Roasted Garlic, Sweet Basil or Tuscan Bouquet

2 tablespoons minced fresh garlic

1/2 cup OLIVE & VINE Traditional Balsamic Condimento or Fresh Fig balsamic vinegar

2-1/2 tablespoons brown sugar, packed

1-1/2 cups grape or cherry tomatoes, 1 cup whole and 1/2 cup sliced in half 

8 ounces fresh mozzarella cheese cut into 6 half inch slices

1/4 cup fresh basil leaves, chiffonade


Preheat oven to 400°F.

Season each chicken thigh with oregano, basil, salt and pepper.
Heat the oil in a large oven-proof pan over medium-high heat. Sear the chicken on both sides until golden brown, about 4 minutes each side. Transfer chicken to a plate. Drain most of the excess oil, leaving about a teaspoon worth.

Return the skillet back to the stove and fry garlic until fragrant (about 1 minute). Add the balsamic vinegar and brown sugar, stirring to combine. Bring to a simmer, while stirring occasionally, until glaze has thickened (about 5-6 minutes).

Return chicken to the pan, turning in the glaze to evenly coat. Add the cup of whole tomatoes around the chicken and place the chicken in the oven. Bake until the chicken is completely cooked through (about 30 minutes). Top each chicken with a slice of mozzarella cheese, return to the oven for a few more minutes until the cheese has melted. 

To serve, scatter the sliced tomatoes on top of the cheese, drizzle with some of the balsamic sauce from the pan and garnish with basil. Serve immediately.

Adapted from Cafe Delights.
 

Arugula, Fig and Walnut Salad


4 tablespoons OLIVE & VINE extra virgin olive oil of your choice, divided

2 ounces thinly sliced prosciutto, cut into 1/4-inch-wide ribbons

1 tablespoon raspberry jam

3 tablespoons OLIVE & VINE Fresh Fig balsamic vinegar

1/2 cup dried figs, stems removed, fruit chopped into 1/4-inch pieces

1 small shallot, very finely minced (about 1 tablespoon)

1/4 teaspoon salt 

1/8 teaspoon black pepper, freshly ground

5 ounces lightly packed stemmed arugula (about 8 cups)

1/2 cup walnuts, toasted and chopped 

2 ounces. Parmesan cheese, shaved into thin strips with vegetable peeler

 

Heat 1 tablespoon olive oil in a 10-inch nonstick skillet over medium heat. Add prosciutto and fry until crisp, stirring frequently, about 7 minutes. Using slotted spoon, transfer to paper-towel-lined plate and set aside to cool.

Whisk jam and Fresh Fig balsamic vinegar in a medium microwave safe bowl. Stir in figs. Cover with plastic wrap, cut several steam vents in plastic, and microwave on high until figs are plump, 30 seconds to 1 minute. Whisk in remaining 3 tablespoons olive oil, shallot, salt and pepper. Let cool to room temperature.

Toss arugula and vinaigrette in a large bowl. Adjust seasonings if desired. Divide salad among individual plates. Top each with a portion of prosciutto, walnuts, and Parmesan and serve immediately.

Serves 6.

Balsamic Mushrooms and Onions

2 tablespoons OLIVE & VINE Savory Sage and Mushroom infused olive oil 

1 pound white button mushrooms, halved 

½ medium onion, sliced 

½ teaspoon sea salt 

2 tablespoons OLIVE & VINE Traditional Balsamic Condimento or Fresh Fig infused balsamic vinegar 

Parmesan cheese (optional)

 

In a medium skillet, heat the olive oil over medium­ heat. Add the mushrooms and onions, and sprinkle with salt. Cover the pan and cook until liquid is released from the mushrooms, about 5 – 7 minutes. Remove the cover and continue cooking until  mushrooms and onions are softened and browned, another 3 ­- 5 minutes. 

Add the balsamic vinegar and stir until mushrooms and onions are coated evenly and the vinegar is heated through. Sprinkle with Parmesan cheese if desired.

Makes a nice accompaniment to steak or chicken. 

Balsamic Barbeque Sauce

2 tablespoons OLIVE & VINE extra virgin olive oil

1/2 red onion, minced

2 cloves garlic, minced

1/4 cup tomato paste

1/4 cup OLIVE & VINE Fresh Fig or Red Pomegranate balsamic vinegar

3 tablespoons sugar

1 tablespoon Dijon mustard

1 teaspoon chili powder

1/2 cup water

Sea salt and black pepper, to taste

 

Heat olive oil in a medium saucepan over medium heat. Add onion and garlic and cook until softened about 3 minutes.

Add tomato paste, balsamic vinegar, sugar, mustard and chili powder. Stir until well mixed. Whisk in water. Season with salt and pepper to taste. Bring to a boil while whisking.  Lower to a simmer, stir occasionally until the mixture has thickened to fully coat the back of a spoon (about 20 minutes). Refrigerate up to two weeks.

Makes about 1 cup.