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Cilantro & Roasted Onion Stuffed Mushrooms

Cilantro & Roasted Onion Stuffed Mushrooms
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Ingredients
  1. 1 (10 oz.) pack crimini mushroom caps
  2. 1 1/2 cups fresh organic spinach
  3. 1-3 minced or pressed cloves of garlic
  4. 1/2 cup pecans
  5. Olivia's Traditional Balsamic Vinegar
  6. Olivia's Cilantro & Roasted Onion Olive Oil
  7. Salt, pepper and curry powder to taste
Instructions
  1. Take out stems of mushrooms and turn the caps over.
  2. Baste both sides with the Cilantro & Roasted Onion Olive Oil.
  3. Place on a lined baking sheet and cook at 400 degrees for 5 minutes.
  4. In food processor, combine spinach, garlic, pecans and spices until a green paste forms.
  5. Remove mushrooms from the oven and stuff with spinach mixture and bake again for 15 minutes.
  6. Remove mushrooms and drizzle with the Traditional Balsamic Vinegar.
Olivia Olive Oil https://oliviaevoo.com/
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Balsamic Roasted Brussels with Cranberries and Parmesan

Balsamic Roasted Brussels with Cranberries and Parmesan
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Ingredients
  1. Brussel Sprouts
  2. Olivia Olive Oil (suggested: Tuscan or Italian Spice)
  3. Small crumbled pieces of bacon
  4. Salt and Pepper
  5. Olivia's Balsamic Vinegar (suggested: Aged Traditional or Aged Garlic Cilantro)
  6. Dried cranberries
  7. Parmesan cheese
Instructions
  1. Cut stems off Brussel sprouts and slice in half.
  2. Drizzle in Olivia Olive Oil (suggested: Tuscan or Italian Spice),
  3. Salt and pepper.
  4. Add small crumbled pieces of bacon and roast on 450 until browning occurs (about 20 min). Remove and drizzle with Olivia's Balsamic Vinegar (suggested: Aged Traditional or Aged Garlic Cilantro).
  5. Sprinkle with dried cranberries and Parmesan cheese to taste.
  6. Return to oven for 5-10 minutes.
Olivia Olive Oil https://oliviaevoo.com/
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Garden Greens with Peach-Basil Vinaigrette

Garden Greens with Peach-Basil Vinaigrette
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Ingredients
  1. 8 oz peaches, cut into cubes, separated
  2. 2 Tbs Olivia's Peach Balsamic Vinegar
  3. 1/2 clove garlic, minced
  4. 2 Tbs coconut sugar
  5. 1/4 tsp black pepper
  6. 1/8 tsp salt
  7. 1/4 cup Olivia's Ascolano Olive Oil
  8. 2 Tbs fresh basil, chiffonade plus more for garnish
  9. Variety of greens (kale, red leaf lettuce, spinach) as much as desired
Instructions
  1. Place the peaches in a high-speed blender. Add the Peach Balsamic Vinegar, garlic, coconut sugar, pepper and salt and pulse to combine. Add the Ascolano Olive Oil and blend. Transfer to a glass mason jar and stir in the chiffonade of fresh basil.
  2. Add mixed greens to large salad bowl. Shake dressing well and drizzle on salad. Using tongs, gently squeeze greens to incorporate the dressing. Serve immediately.
Adapted from Pammylou's Healing Foods
Adapted from Pammylou's Healing Foods
Olivia Olive Oil https://oliviaevoo.com/