Filtering by Tag: Sicilian Lemon

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

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

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.

 

Pickled Beets

2 pounds small to medium sized beets, scrubbed, washed and trimmed

1 tablespoon OLIVE & VINE extra virgin olive oil

Approximately 2 cups OLIVE & VINE balsamic vinegar (French Champagne, Sicilian Lemon, Honey Spiked Ginger) or Serrano Honey vinegar

 

Preheat oven to 375 degrees. Line a baking sheet with aluminum foil. Place the whole beets on the baking sheet, drizzle with extra virgin olive oil and enclose the beets with another sheet of foil. Roast the beets for approximately one hour depending on size. If using large beets, it may take up to 2 hours. The beets are done when you can pierce them with a paring knife with little resistance.

Allow the beets to cool and then slip off the skins.  You can also use a paring knife to help peel them.  Cut the beets in to 1" wedges or circles. Place the beets in a glass jar with a lid and add enough vinegar to just cover. Refrigerate the beets for 24 hours to meld the flavor.