Filtering by Tag: Meyer Lemon

Lemon Grilled Peaches with Raspberry Drizzle

2 large fresh peaches, halved/pitted

2 tablespoons OLIVE & VINE Meyer Lemon olive oil

1/2 cup OLIVE & VINE Raspberry Fusion balsamic vinegar

2 cups vanilla ice cream or gelato

fresh raspberries and mint leaves for garnish, optional

Pour the balsamic vinegar in a small pan. Over medium-low heat, reduce by one-third, stirring frequently with a wooden spoon. Remove from heat and set aside.

Brush the cut side of each peach with the olive oil. Place cut side down on preheated grill over high heat. Grill for approximately 2 minutes, or until just marked. Turn and grill 2 more minutes. Remove from heat.

To serve, place warm peaches on individual serving plates, cut side up. Top each with a scoop of ice cream and drizzle with the balsamic reduction. Garnish with raspberries and mint, if desired.

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

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
 

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. 
 

Grilled Squash and Zucchini

10 ounces yellow squash, sliced thick on bias

10 ounces zucchini squash, sliced thick on bias

2 tablespoons OLIVE & VINE Rich Roasted Garlic olive oil 

2 tablespoons OLIVE & VINE Meyer Lemon olive Oil

1 teaspoon OLIVE & VINE Traditional Balsamic Condimento

sea salt and freshly ground pepper, to taste

 

In a large bowl, combine the two olive oils, vinegar and salt and pepper to taste. Mix ingredients well. Add the squash and zucchini and toss to coat evenly. Allow to marinate until ready to cook. Place squashes on the grill and cook both sides for about a minute or two depending on how thick you cut the vegetables. Serve immediately.

Serves 4.

Apples, Toasted Walnuts and Balsamic Topping


This makes a great dessert topping served warm over vanilla ice cream or a brunch-worthy addition to pancakes and waffles. 


3/4 cup walnuts, coarsely chopped

6 apples, peeled and cut into 1 to 1 1/2 inch cubes

1 tablespoon ground cinnamon

pinch of salt

1 tablespoon OLIVE & VINE Meyer Lemon or Eureka Green Lemon olive oil

3 tablespoons OLIVE & VINE Red Apple Orchard balsamic vinegar

 

Toast the walnut pieces in a dry skillet over low heat for about 10-12 minutes, flipping occasionally. Set aside.

In a large bowl, toss the apple cubes with the cinnamon and a pinch of salt. Toss well to evenly coat.

Heat the olive oil in a large non-stick skillet over medium-low heat. Add the apples and cook for about 12-15 minutes, stirring occasionally until the pieces begin to soften. Some of the chunks will become softer faster and begin to break down. This is fine as you want some pieces to become saucy while some pieces remain firm. 

When the apples are done, remove from the heat, add the balsamic vinegar and the walnuts (reserve 1/4 cup of walnuts as a garnish if desired.) Toss gently to coat.