Filtering by Tag: Savory Oregano

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

Marinated Vegetable Skewers

A nice twist on the veggie platter without the Ranch dressing!

 

2 1/2 cups cauliflower, cut in to one inch florets

2 1/2 cups broccoli, cut in to one inch florets

1 red bell pepper, cut into one inch squares

1 green bell pepper, cut into one inch squares

1 cup olives of your choice, pitted (we love Kalamatas)

30 basil leaves (if they seem too large, cut in half)

2/3 cup OLIVE & VINE Tuscan Bouquet infused olive oil

1/4 cup OLIVE & VINE Savory Oregano or Sicilian Lemon balsamic vinegar

3 tablespoons water

sea salt and freshly ground pepper, to taste

15 wooden skewers

 

Steam cauliflower and broccoli for 4 minutes to slightly soften. Set aside and allow to cool.

In a large bowl, whisk the olive oils, balsamic vinegar, water, salt and pepper. Add the cauliflower, broccoli, peppers and olives and toss to thoroughly coat. Cover and marinate at room temperature for approximately one hour.

Remove vegetables from bowl. Discard marinade or save for another use.

Alternate threading vegetables, olives and basil leaves on each skewer.

Serve at room temperature.

 

Homemade Mustard

One of the primary ingredients in mustard is vinegar, so the quality of the vinegar makes a huge difference in the final outcome. Try some of our favorite flavors in this recipe or experiment with your own! 

1 cup ground yellow mustard seed

2/3 cup vinegar (OLIVE & VINE Sherry Reserva, Vermont Maple Syrup, French Champagne, Serrano Honey, Jalapeno Piquant, Savory Oregano, Peach Mist, Honey Spiked Ginger, Traditional Balsamic Condimento) 

1/3 cup honey (omit this if you are using a sweeter vinegar such as Peach Mist balsamic)

1 teaspoon sea salt

 

Combine the ingredients in a small saucepan and cook over medium to medium-low heat for approximately six minutes.  Stir frequently until it thickens and then remove from heat.  Allow the mustard to cool before storing in an air-tight container. 

If you like your mustard spicy, you can refrigerate it at this point which will preserve its fiery characteristic.  If you prefer a more mellow flavor, allow it to sit at room temperature for a day or so before refrigerating.

Makes about 1-1/2 cups.

 

You can also experiment with adding herbs, infused sea salts, wine, chillies, peppercorns, horseradish, and on and on.  The possibilities here are endless!

Use as a condiment or to emulsify a great vinaigrette or marinade.