Greek Inspired Hummus with Fig Drizzle

Tracey Wilkinson

INGREDIENTS

  • 16 ounces hummus
  • 4 Bibb Lettuce Leaves
  • 16 Pita Chips or Phyllo Cups (optional if you want gluten free....I just used the lettuce and this was amazing!)
  • 2 tablespoons Kalamata olives, diced
  •  Garlic Stuffed Olives, diced (optional)
  • 2 tablespoons   Black Mission Fig Aged Balsamic Vinegar
  • ½ cucumber, seeded and diced
  • ½ tomato, seeded and diced
  • 1 tablespoon diced red onion
  • 2 tablespoons feta (cubed or crumpled)

INSTRUCTIONS

  • Place chips or cups on a serving dish
  • Tear bib lettuce into small pieces and place onto pita or cups
  • Spread hummus over lettuce (approximate 1 oz.)
  • Sprinkle with olives, cucumbers, tomatoes, onion and feta.
  • Drizzle balsamic over each 
  • Serve immediately

Read more →

Gremolata Roasted Cauliflower

Tracey Wilkinson1 comment

Ingredients

  • 1 medium head of cauliflower, cut into 1-inch florets
  • 2 tablespoons  Milanese Gremolata Olive Oil, plus more for drizzling
  • 1/3 cup pine nuts
  • 1 lemon zested
  • 2 tablespoons parsley (finely chopped)
  • 1 tablespoon mint (finely chopped)
  • salt & pepper to taste

 Instructions

  1. Place a baking sheet in the oven and preheat oven to 400 degrees Fahrenheit.
  2. Toss the cauliflower florets with the Gremolata Olive Oil in a large bowl. Season to taste with salt and pepper.
  3. Spread in a single layer on the hot baking sheet and set the bowl aside to use later. Roast for 15 minutes. Stir the cauliflower and roast for an additional 10 minutes. Stir and roast for 5 more minutes.  Continue to roast 5 minutes or until the cauliflower stems are soft enough to be pierced with a fork.  
  4. While the cauliflower is roasting, heat a small skillet over medium heat for 5 minutes.  Add the pine nuts to the pan and reduce the heat to medium-low. Stir pine nuts constantly, toasting them to a golden brown color. They should take about 5-8 minutes.
  5. Combine the lemon zest, chopped parsley, and chopped mint in a small bowl.  Note:  If you're short on time (like me), skip these ingredients and just use a little more oil...you will get the same flavors.
  6. Place the cooked cauliflower back in a large bowl. Drizzle with additional olive oil and adjust salt & pepper if necessary. Toss with pine nuts and the herb mixture. Serve out of the bowl or plate on a serving dish.

Read more →

Switched Brussels Sprouts with Butternut Squash

Tracey Wilkinson
Switched up this recipe with Butternut Squash and Traditional Aged Balsamic.  So delicious...I ate most of it before I could take a photo.

Read more →

Bacon Balsamic Brussels Sprouts

Tracey Wilkinson

INGREDIENTS

  • 8 oz Bacon
  • 2-3 lbs Brussels Sprouts
  • 3 Tablespoons of Arbequina Extra Virgin Olive Oil
  • 3/4 cup Dried Cranberries apple-juice sweetened
  • Splash Chicken or Vegetable Broth
  • Himalayan Sea Salt to taste
  • Fresh Ground Black Pepper to taste
  • 3/4 cup Pomegranate-Quince Balsamic Vinegar                                           

INSTRUCTIONS

  • Add the balsamic vinegar to a small saucepan. Turn the heat up to medium and let simmer until reduced by about half.
  • Cut the bacon into small pieces, about 1/2".
  • Heat up a skillet to medium-high and cook the bacon.
  • While the bacon is cooking, remove the bottom off each sprout. Quarter them and set aside.
  • When the bacon is almost done (not all the way crispy, but close), remove with a slotted spoon and drain on paper towels.
  • Add the Olive Oil and Brussels sprouts to the pan, reduce heat to medium, and stir to coat all sprouts with the oil.
  • Place a lid on the pan and let cook for 5 minutes. Remove lid, stir sprouts and add a splash of broth. Put the lid back on and cook for another 5 minutes.
  • Remove the lid again, stir and check to be sure the sprouts are fork-tender. If not, cook a bit longer until they are.
  • Add the cooked bacon bits, cranberries, salt, and pepper to the pan. Stir to combine everything.
  • Serve hot with the balsamic reduction poured over it.

Read more →

Roasted Carrots with Rosemary and Cinnamon Pear Drizzle

Tracey Wilkinson

Ingredients:

  • 1 pound carrots
  • 11/2 tablespoons Rosemary extra-virgin olive oil
  • teaspoon coarse sea salt (plus more to taste)
  • ground black pepper (to taste)
  • tablespoon honey
  • tablespoons Cinnamon Pear aged balsamic vinegar (plus more to taste)
  • tablespoon butter
  • tablespoon chopped parsley (to garnish, optional)

 Directions:

  • Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with parchment paper.
  • Place the carrots on the lined baking sheet. Drizzle the carrots with the olive oil, and season with the salt and ground black pepper. Toss to combine.
  • Roast the carrots for 25 to 40 minutes, depending on the size of carrots, shaking the pan every 10 minutes, or until cooked-through and nicely browned.
  • While carrots are cooking, begin to prepare the glaze by adding the honey and balsamic vinegar to a small saucepan. Cook over medium heat, stirring often, for about 5 minutes, until thickened.
  • Remove the glaze from the heat, add the butter, and stir until the butter is melted and well-combined.
  • When the carrots are roasted, toss with the honey balsamic glaze, and then return to the oven for another 5 to 10 minutes, or until the glaze thickens and coats the carrots.
  • Transfer the carrots to a serving dish and sprinkle with a few more drops of the balsamic vinegar and some sea salt, if desired.
  • Garnish with the chopped parsley, if using. Serve hot or warm, as desired.

Read more →

Oven Roasted Squash with Garlic and Parsley

Tracey Wilkinson

Ingredients:

  • 5 cups butternut squash (cubes)
  • 2 tablespoons  Butter extra-virgin olive oil (divided)
  • 1 1/2 teaspoons  Himalayan sea salt
  • 1/4 teaspoon freshly ground pepper (divided)
  • 3 cloves garlic (minced) - Or switch to 1 tablespoon of our Garlic Extra Virgin Olive Oil
  • 2 tablespoons flat leaf Parsley or Basil (chopped)

Directions:

  • Preheat oven to 375°F.
  • Toss squash with 4 teaspoons oil, salt and ¼ teaspoon pepper spread evenly on a large baking sheet. Roast, stirring occasionally, until tender 30 to 45 minutes
  • Heat the remaining 2 teaspoons oil in a small skillet over medium heat.
  • Add garlic and cook, stirring, 30 seconds to 1 minute. Toss the roasted squash with the garlic and parsley.

Read more →

Dill Mashed Potatoes

Liza MacLeod

Ingredients:

  • 1 1/2 pounds of golden potatoes
  • 3 tablespoons of freshly chopped dill (separated)
  • 1/2 cup sour cream
  • 1 tablespoon  Extra Virgin Olive Oil (Medium Intensity)
  • 2 tablespoons  Wild Fernleaf Dill Infused Olive Oil
  • 1 teaspoon of garlic powder
  • Pinch of ground black pepper (fresh)
  • Pinch of  Himalayan sea salt

Directions:

  1. Peal potatoes and then cut into large chunks. Boil in a large pot on medium high heat until the potatoes are soft enough to break apart with a fork. Drain the potatoes. 
  2. Add potatoes back to the pot and mash them with a potato masher or fork. Add the EVOO, Wild Fernleaf Dill Infused Olive Oil, sour cream, garlic powder, and a handful of freshly chopped dill (about 1 or 2 tablespoons). Mix together. 
  3. Add salt and pepper to taste. 
  4. Transfer to plate then garnish with some freshly chopped dill and enjoy. 

Read more →

Fiery Kale with Garlic and Olive Oil

Liza MacLeod

Ingredients:

  • 1 1/2 pounds of kale
  • 1 tablespoon  Extra Virgin Olive Oil
  • 2 tablespoons  Extra Virgin Garlic Olive Oil
  • 1 large garlic glove (sliced thin)
  • 2 ounces hard salami (6 deli slices, quartered and cut into 1/4-inch strips)
  • 1/4 teaspoon Himalayan salt
  • 1/4 teaspoon ground black pepper (fresh)
  • 1/2 teaspoon crushed red pepper flakes

Directions:

  1. Rinse the kale and shake it off over the sink. It does not have to be completely dry because the water will help it cook. Trim and discard the ends of the kale stems, while leaving the rest of the stem intact.
  2. Cut the kale into 1/2-inch thick strips.
  3. Heat the all olive oil in a large, high-sided sauté pan over medium heat. 
  4. Add salami, garlic, and red pepper flakes to the pan and sauté for about 1 minute.
  5. Turn the heat up to medium high and add the kale. Stir often until the leaves turn to shrunken strands and are dark green, about 7 minutes.
  6. Season with salt and pepper and serve immediately. 

Read more →

Maple Butternut Squash

Tracey Wilkinson
Ingredients:
  • 1/2 medium butternut squash (roughly 3 lbs) cubed into 1/2 inch pieces
  • 1/2 lb Brussels Sprouts (30 pieces, halved or quartered)
  • 1 cup fresh cranberries
  • 1 Tablespoon Extra Virgin Butter Oil
  • 2 Tablespoons Maple Aged Balsamic Vinegar
  • Ground pepper and Himalayan Sea salt to taste

Directions:

  • Preheat oven to 400 degrees F.
  • Prep vegetables and, if desired, slice cranberries in half.
  • Mix brussel sprouts and squash with the cranberries in a large bowl.
  • Drizzle oil and balsamic over mixture and season with pepper and salt. Toss well.
  • Place mixture on a large baking pan or dish and place in the oven.
  • Bake for a total of 35-45 minutes, depending on your oven, stirring every 10 minutes.

Read more →

Champagne and Spicy Italian Blend Pasta Salad

Tracey Wilkinson

Ingredients:

  • 16ounces Bow Tie pasta (cooked to al dente and drained)
  • 8 ounces grape tomatoes (container, halved)
  • 8 ounces Feta cheese (optional)
  • 1 Green Bell Pepper (diced)
  • 1/2 Cup Extra Virgin olive oil
  • 1 Teaspoon Spicy Italian Blend
  • 1/4 Cup Champagne balsamic vinegar

Directions:

In a large bowl, combine all ingredients and mix well. Cover and chill until ready to serve!

 

Read more →