Soups and Salads

Peach Caprese Salad

Ingredients 8 oz. good quality whole milk ricotta A large ripe peach, sliced in 1/4″ slices (8 slices) 1/4 cup fresh torn basil leaves 2 tablespoons Peach White Balsamic 2 tablespoons Frantoio-Leccino EVOO salt & pepper to taste Instructions Arrange the sliced peaches on a platter sandwiching one tablespoon of ricotta between the slices. Whisk…

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Caesar Salad Dressing

Ingredients 1/2 cup garlic infused extra-virgin olive oil, divided 1/4 cup finely grated parmesan cheese Kosher salt and freshly ground black pepper 1 egg yolk 1 tablespoon juice from 1 lemon 4 anchovies 1 teaspoon Worcestershire sauce Directions Combine egg yolk, lemon juice, anchovies, Worcestershire sauce and 1/4 cup parmesan cheese in the in a…

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Lime Miso Salad Dressing

As Fran Lebowitz once said, “A salad is not a meal. It is a style.” Let our salad dressing compliment your style, and Enjoy! Ingredients 1 tablespoon white miso 1/4 cup Persian Lime Infused olive oil 1 tablespoon dijon mustard 2 tablespoons rice wine vinegar pinch of salt and pepper Whisk ingredients all together and…

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Mediterranean Vegetable Bulgur Salad w/Lemony-Dill Sauce

Bulgur is a kind of dried cracked wheat.  As a staple of Indian, Turkish and Middle Eastern cuisines for centuries, bulgur wheat tends to be most well-known in the West as the main ingredient used in tabbouleh.  Its high nutritional value makes it a good substitute for rice or couscous. Ingredients 2 cups bulgar 1/2…

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Quinoa Ahi Tuna with Spicy Baklouti-Miso Dressing

Ahi Tuna Marinade 2 tablespoons soy sauce (Tamari if possible) 1 teaspoon Serrano Honey Vinegar 1 teaspoon Japanese Roasted Sesame oil 1 teaspoon black sesame seeds, plus more for garnish 1 pound sushi-grade ahi tuna or sushi-grade wild salmon, 1″ cubes 2-3 scallions, thinly sliced Salad 6 cups organic mixed spring greens 1 medium English…

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Heirloom Tomato and Mozzarella Fresca Salad

It doesn’t get easier or more elegant than this. And frankly its borderline sacrilegious to not be using mouthwatering heirloom tomatoes right now at their peak-of-ripeness with the freshest olive oil in the world. Simply unthinkable. 6 Cups baby arugula washed, spun dry 2 cups of sliced heirloom tomatoes 1/3 cup freshly torn basil leaves…

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Lemongrass-Mint Balsamic Watermelon Salad

This lemongrass-mint balsamic watermelon salad is a refreshing summer salad. Ingredients 3/4—1 cup cold watermelon, cubed 1/4 cup feta cheese, crumbled or cubed 2-3 fresh mint leaves chopped (optional) 1 tsp. Lemongrass-Mint Balsamic Vinegar Instructions Place watermelon in a bowl, gently mix in the mint and feta cheese.  Sprinkle with Lemongrass-Mint Balsamic Vinegar, and serve.…

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Wild Mushroom-Sage Olive Oil Croutons

These homemade croutons will be the talk of the town. A great way to use up leftover bread and you can make these with just about any type of bread.  Preheat the oven to 375.  Cut fresh or day old french bread in to 1″ cubes.  Don’t bother removing the crust, it adds texture.  In…

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Roasted Beet Salad with Goat Cheese, Pecans and UP Certified Olive Oil

Salad season is upon us and as the weather warms up, people are craving fresh produce, crunchy toasted pecans and UP Certified Olive Oil. This fresh salad is hearty enough to serve as an entree. Ingredients 1 1/2 pounds fresh beets 1/3 cup arugula blossoms (optional) 8 oz. chèvre (fresh goat cheese) 6 cups baby…

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