Category: Recipes

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Raspberry Breakfast Buckle

 

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Raspberry Breakfast Buckle

Prep Time 1 hour 15 minutes
Cook Time 35 minutes
Total Time 30 minutes

Ingredients

Cake:

  • 2 cup fresh raspberries
  • 2 tbsp Aged Raspberry Balsamic Vinegar
  • ¼ cup mild and creamy EVOO (e.g. Mission Trail)
  • 1 egg
  • 2/3 cup sugar
  • 2 cup all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 cup whole milk

Streusel Topping:

  • ¼ cup all-purpose flour
  • ¼ cup brown sugar, packed
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • 2 tbsp Lemon Olive Oil

Instructions

  • Preheat oven to 350 and grease and 8 x 8 baking pan.
  • In a small bowl, toss the blackberries with the balsamic. Set aside.
  • In a medium sized bowl, beat the olive oil with the egg until frothy. Whisk in the sugar. Sift in the flour, baking powder and baking soda and gently fold to combine. Add the milk and use a wooden spoon to fully incorporate.
  • Fold in half of the raspberries and vinegar. Pour the batter into the prepared pan. Dot the batter with the remaining berries and drizzle with remaining juices.
  • In a small bowl, mix together the streusel ingredients to form a crumbly mixture.
  • Sprinkle with batter with the streusel and bake for 35 minutes, or until a toothpick inserted in the center of the cake comes out clean.
  • Serve warm with a cup of hot tea or coffee and drizzle with Raspberry Balsamic Vinegar.
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Italian Beer and Balsamic Shredded Beef

 

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Italian Beer and Balsamic Shredded Beef

Ingredients

  • 3.5 to 4 lbs boneless chuck roast or chuck boneless short ribs
  • 8 tbsp Extra Virgin Olive Oil (suggested: Olivia’s Garlic or Portobello Garlic)
  • 2 packets Good Seasons Italian Dressing Mix
  • 1 cup cup Olivia’s Traditional Aged Balsamic Vinegar
  • 2 Beers

Instructions

  • Heat a couple tablespoons of olive oil in a skillet over medium to medium-high heat. Sear meat on all sides in plenty of olive oil. Add olive oil as needed to complete searing all the meat. Place the meat into a slow cooker or large pot on the stove.
  • Drizzle all meat on both sides with a thin layer of Traditional Aged Balsamic Vinegar.
  • Sprinkle 2 Packets of Good Seasons Italian Dressing Mix over all the meat.
  • Pour in one to two beers of choice. Add water if needed. You want enough liquid to just cover the meat.
  • Optional: add two to three garlic cloves or a little garlic paste.
  • Set crock pot to slow cook on low for 6 to 7 hours. Or simmer in a pot on the stove for approximately 3 hours or until tender and completely cooked.
  • Shred the beef with a fork and knife in the pot before serving. Add garlic salt to taste.
  • Serve on brioche buns topped with coleslaw. Or serve topped with sautéed bell peppers, onions, mushrooms, and melted provolone cheese.
  • ENJOY!
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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.