Author: Hannah

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Pork Tenderloin with Balsamic Pan Sauce

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Pork Tenderloin with Balsamic Pan Sauce

Ingredients

  • 2-3 lb pork tenderloin
  • 3 T. Koroneiki Olive Oil
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 1 shallot thinly sliced
  • 1/3 cup chicken stock
  • 1 small Golden Delicious apple peeled and diced
  • 1 cup cherries fresh or frozen
  • ¼ cup Dark Cherry Balsamic Vinegar
  • ½ tsp. grainy Dijon mustard

Instructions

  • Preheat oven to 425.
  • After patting dry, drizzle tenderloin with 1 T. olive oil, then season with salt and pepper, rubbing into the tenderloin.
  • In a medium sized skillet over medium high heat, add 1 T. olive oil and sear the pork until well browned all over, about 3 minutes per side. Transfer tenderloin to a roasting pan, leaving the juices in the skillet, and roast for 10-12 minutes, or until meat reaches 140 degrees.  Remove from oven and allow to rest 5 minutes.
  • In skillet, cook the shallot in the remaining 1 T. oil on medium high for 2 to 3 minutes, then deglaze the pan with the chicken stock.  Add the apple and cherries and cook for 3 minutes, scraping the drippings from the bottom of the pan.  Add the balsamic and Dijon and turn down the heat to medium low.  Simmer the sauce for 10 minutes until reduced and thickened slightly.  Season to taste with more salt and pepper and drizzle over the pork to serve.
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Kale Quinoa Salad

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Kale Quinoa Salad

Ingredients

  • ½ cup cooked quinoa
  • 1 small bunch kale
  • 4 T. Koroneiki olive oil
  • 2 T. Black Cherry balsamic vinegar
  • 2 tsp. Dijon mustard
  • 2 tsp. honey
  • 1 shallot diced
  • ½ cup pecans
  • ½ cup dried cherries
  • ¼ cup feta cheese

Instructions

  • Bring 1 ½ cup cups of water to a boil in a small saucepan over high heat.  Rinse the quinoa well then add it to the boiling water.  Stir gently then turn down the heat to medium and simmer, partially covered, for 15 minutes.
  • Remove the stems from the kale and tear the leaves into bite-sized pieces or cut them into ribbons for a prettier presentation.  Toss the kale into a serving bowl, drizzle 1 T. of the olive oil and massage the leaves well.
  • In a small bowl or jar, place the remaining olive oil, balsamic, mustard, and honey.  Whisk or shake well to combine.
  • Fluff the warm quinoa in the pot, drizzle half the dressing over it, and mix well.  The warm quinoa will soak up the dressing which will add lots of flavor!
  • Place the quinoa on the kale and gently toss.  Sprinkle with the shallot, pecans, cherries and feta.  Drizzle with remaining dressing before serving.
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Winter Salad with Orange Vinaigrette

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Winter Salad with Orange Vinaigrette

(dressing is enough for 6 to 8 salads)

Ingredients

Salad

  • 8 oz spring mix
  • 2 oranges peeled & sectioned
  • 2 carrots make ribbons with a vegetable peeler
  • 1/2 cup walnuts chopped & toasted
  • 4 oz crumbled goat cheese

Dressing

  • 1 cup orange juice
  • 1/4 cup Honey Ginger balsamic vinegar
  • 1 shallot chopped
  • 2 tbsp Dijon mustard
  • 2 tbsp honey
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 cup extra virgin olive oil (Koroneiki is delicious here)

Instructions

  • In a bowl, combine the spring mix, oranges, and carrots.
  • Add all dressing ingredients to a blender. Mix until combined; drizzle over salad.
  • Top salad with chopped walnuts and crumbled goat cheese.
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Cherry Orange Breakfast Bars

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Cherry Orange Breakfast Bars

Ingredients

  • 2 cups quick cooking oats
  • 1 cup whole wheat flour
  • ¾ cup coconut sugar
  • ½ cup wheat germ
  • ½ tsp. sea salt
  • ½ tsp. cinnamon
  • ½ cup shredded unsweetened coconut
  • ¾ cup dried cherries
  • ½ cup blood orange infused olive oil
  • ½ cup honey
  • 2 eggs or 2 chia seed eggs or one of each
  • 1 tsp. vanilla

Instructions

  • Preheat oven to 350. Line a 9 x 13 baking sheet with parchment paper.
  • In a large bowl, toss the oats, flour, sugar, wheat germ, salt and cinnamon with the coconut, and cherries to fully combine.
  • Add the olive oil, honey, eggs and vanilla and mix well. The mixture will be quite sticky when everything is fully combined.
  • Press the mixture into the prepared pan, using the back of a spoon with a drop of oil rubbed on it to spread it evenly and smooth the top. Bake for 25-30 minutes, until the top is golden.
  • Slice into 1 x 3 inch bars while still warm and allow them to cool completely in the pan before removing them. Peel off the parchment paper and separate the bars.

Notes

Other combinations:
Lemon Olive Oil and dried blueberries
Lime Olive Oil and dried pineapple or mango
Dried cranberries also work nicely with the Blood Orange Olive Oil
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Italian Roasted Veggie Medley

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Italian Roasted Veggie Medley

Ingredients

  • 1 zucchini sliced
  • 1 yellow squash sliced
  • 1 red bell pepper cut into strips
  • 1 red onion cut into wedges
  • 1 cup cherry tomatoes
  • 3 T. Blood Orange Olive Oil
  • 2 T. Neapolitan Herb Balsamic Vinegar
  • Salt and Pepper to taste
  • Fresh parsley for garnish

Instructions

  • Preheat oven to 425.
  • Place all vegetables on a large baking sheet.
  • Dirzzle with oil and vinegar.
  • Roast for 20-25 minutes, stirring halfway through, until the vegtables are tender and slightly carmelized.
  • Garnish with fresh basil.
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Blood Orange Vinaigrette

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Blood Orange Vinaigrette

Ingredients

  • 5 oz. blood orange olive oil
  • 4 oz. pomegranate or raspberry balsamic vinegar
  • 1/3 cup lemon juice
  • Zest of 1 lemon
  • 3 T. cranberry raspberry blood orange spread
  • 2 tsp. Dijon mustard
  • 1 tsp. garlic
  • Salt/pepper
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Hot Apple Cider

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Hot Apple Cider

Ingredients

  • 3 cups apple cider or apple juice
  • 2 cups cranberry juice
  • 1/4 cup maple dark balsamic
  • 1/4 cup dark brown sugar, packed
  • 3 sticks cinnamon, plus more for garnish
  • 1 orange
  • 10 whole cloves

Instructions

  • In a large stockpot, bring the apple cider or juice, cranberry juice, balsamic, sugar, and cinnamon sticks to a simmer.
  • Quarter the orange, poke each quarter with a few of the cloves, and add to the pan.
  • Let simmer for 20-30 minutes.
  • Serve warm with a cinnamon stick in each mug for garnish, if desired.
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Spicy Orange Couscous Salad

 

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Spicy Orange Couscous Salad

This hearty salad is a simple weekday lunch, side dish, or potluck staple. Friends invited you for dinner Saturday, this is the salad you take! Need a dish that will hold in the heat, to enjoy on a sunny patio on a Sunday afternoon? This is it! Packed with flavour, and easily tossed together, this salad is sure to please for all occasions.

Ingredients

  • 2 cup pearl couscous
  • 4 tbsp Spicy Orange Pressato Olive Oil
  • 1 tsp mild curry powder
  • 3 cups boiling water
  • 1/2 cup torn cilantro
  • 2 cups sliced grape tomatoes
  • 1 cup chopped papaya
  • 1/2 cup dried blueberries
  • 2 tbsp Pineapple White Balsamic
  • 1/2 tsp fresh ground black pepper

Instructions

  • Add the couscous, Spicy Orange Pressato Olive Oil and curry powder to a medium saucepan. Mix with a wooden spoon to coat the couscous evenly in the oil and seasoning. Place pan over medium heat and toast the couscous 2 to 3 minutes, stirring constantly until golden and the mixture is very fragrant. Pour in the boiling water and simmer for 7 to 10minutes. Remove from heat, cover and let sit 5 minutes for the water to absorb. The couscous will be tender. Add the pineapple white balsamic and mix to combine, then spread on a cookie sheet and allow the couscous to cool completely.
  • Toss the remaining ingredients into a large mixing or serving bowl and then mix in thecouscous. To garnish, drizzle lightly with Pineapple White Balsamic, Spicy Orange Pressato Olive Oil, salt and pepper.

Notes

This salad will keep in the fridge for up to 3 days, but is best enjoyed the day it’s made.
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Sweet & Spicy Grilled Chicken Wings

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Sweet & Spicy Grilled Chicken Wings

Ingredients

Wings

  • 3 tbsp Spicy Orange Pressato Olive Oil
  • 1 tbsp cornstarch
  • 2 tsp sea salt
  • 1 tsp fresh ground black pepper
  • 1 tsp garlic powder
  • 4 lbs split chicken wings

Sweet & Spicy Sauce

  • 2 tbsp Spicy Orange Pressato Olive Oil
  • 1/4 cup Pineapple White balsamic vinegar
  • 2 tbsp crushed pineapple
  • 2 tbsp diced red pepper
  • 1 tsp smoked paprika
  • 1 tbsp minced fresh parsley

Instructions

  • In a large mixing bowl whisk together the Spicy Orange Pressato Olive Oil, cornstarch, sea salt, ground black pepper and garlic powder. Mix to combine. Pat the split chicken wings dry with a paper towel and add to the mixing bowl. Toss to coat well.
  • Pre-heat the grill to 500°F and brush with a little olive oil. Place the wings on the grill andreduce the heat to medium-high, the goal is to hold the grill temperature to between 400°F425°F while cooking. Cook the wings for 20 to 25 minutes, turning every 2 to 3 minutes, so the skin doesn’t stick, and the wings cook evenly. When done the internal temperature will be 170°F.
  • To make the sauce, add the sauce ingredients except the parsley into a small saucepan and whisk to combine. Bring to a rolling boil, boil for one minute and remove from heat. When the wings are done, add to a large serving bowl, pour the sauce over the wings and toss to combine. Serve immediate with a sprinkle of parsley for garnish.

Notes

The sauce will store in the fridge, in an aright container for up to 1 week and can be made
ahead, warm in a saucepan before serving. The chicken wings will keep for up to 3 days in
an airtight container in the fridge.
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Black Garlic Grilled Steak

 

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Black Garlic Grilled Steak

Incorporating the black garlic balsamic into a steak marinade, not only creates a beautiful,caramelized crust over the meat, and seals the juices in the meat, making an incrediblysucculent steak! The complexity of the black garlic infused balsamic seeps into the meatwhile marinating, guests will be asking what is your secret sauce?

Ingredients

  • 4 top sirloin steaks
  • 2 tsp sea salt
  • 2 tbsp whole black peppercorns
  • 1/2 cup black garlic balsamic vinegar
  • 2 tbsp creamy Dijon mustard
  • 2 tbsp Robust EVOO
  • 2 tsp Worcestershire sauce

Instructions

  • Pat the steaks dry with a paper towel and sprinkle each side with ½ tsp of sea salt. Rub the salt into the meat and set aside.
  • Using the back of a chef’s knife or a mortar and pestle, lightly crush the peppercorns. Add peppercorns to a small bowl or liquid measuring cup. Add remaining ingredients to the bowl and whisk to combine.
  • Pour marinade into a Ziplock bag, and then add the steaks. Seal the bag, removing any excess air and rub the marinade into the steaks, ensuring they are evenly coated. Place steaks in the fridge to marinade for 2 hours, or up to 24 hours.
  • When ready to serve, remove the steaks from the fridge 20 minutes prior to cooking. Preheat the grill to high heat and brush with a little olive oil.
  • Place the steaks on the grill and cook to desired doneness (see note below).Remove the steaks from grill and rest, covered, for 5 minutes to allow the juices absorb and the meat to finish cooking.

Notes

Steak will keep in the fridge for up to 3 days in an airtight container. Alternatively, the
marinade can be added to the steaks and frozen for up to 3 months, remove from the
freezer and thaw in the fridge. Cook as directed above.
 
A note on cooking steak;
The following guide is for a typical ¾-inch steak. If needed, increase the cook time by 30
seconds per side, for every ¼ inch of added thickness. Remember as the steak rests after
cooking, the temperature will increase slightly.
For a rare steak: sear 2 minutes per side, or an internal temperature of 120°F.
For a medium rare steak: sear 2 minutes and 30 seconds per side, or an internal
temperature of 130°F.
For a medium steak: sear 3 minutes per side, or an internal temperature of 140°F.
For a medium well steak: sear 3 minutes and 30 seconds per side, or an internal
temperature of 150°F.
For a well-done steak: sear 4 minutes per side, or an internal temperature of 160°F.