De Provence Roast made with Temecula Olive Oil Company’s Olivum Late Harvest Reserve Extra Virgin Olive Oil. This flavorful dish can also be cooked in a crock-pot. Whole, unpeeled carrots cooked with the roast are a great flavor and presentation addition to this dish. Ingredients 3 lbs. Pot Roast 1 Purple Onion, sliced 1/3 C…
Citrus Pasta Salad made with Fresh Blood Orange Olive Oil, Vanilla & Date Vinegar (or Passion Fruit Vinegar), and Smoked Sea Salt from Temecula Olive Oil Company. Ingredients 1 green bell pepper 1 orange bell pepper 1 medium-sized Maui onion, chopped 1 pkg. cherry tomatoes Fresh basil 1 pkg. pasta of your choice 2 T…
Tomato Basil Pasta made with Fresh Basil Olive Oil from Temecula Olive Oil Company. Ingredients 1 Red Tomato 1 Yellow Tomato 1 Red Bell Pepper 1 Yellow Bell Pepper Pine Nuts, Toasted and Unsalted 1 Pkg. Black Pepper Pasta Fresh Basil Extra Virgin Olive Oil Asiago Fresca Cheese Tomato Basil Pasta Preparation Chop tomatoes and…
Portobello Mushroom Cooked like a Steak made with Olivum Extra Virgin Olive Oil, Red Wine Vinegar, California Balsamico Vinegar, Herbs & Spices. Ingredients 1/2 cup Olivum Extra Virgin Olive Oil, plus 2 tablespoons 2 tablespoons minced shallot 2 teaspoons finely chopped fresh thyme 1 cup dry red wine 1 1/2 cups double-strength Chicken Stock, or…
Salmon Steaks with Lemon Sauce made with Temecula Olive Oil Company’s incredible D’Luscious Lemon Olive Oil. Ingredients 3 tablespoons D’Luscious Lemon Olive Oil 1 tablespoon chopped fresh marjoram leaves 1/8 teaspoon pepper 4 (6 ounces each) salmon steaks 4 1/4-inch slices lemon Salmon Steaks with Lemon Sauce Preparation Prepare grill placing coals to one side;…
Asian Orange Glazed Salmon made with honey, soy sauce, herbs & spices. Ingredients 3/4 cup UCR Seville Orange Marmalade 1/4 cup soy sauce 1/4 cup honey 2 tablespoons fresh lemon juice 1 teaspoon garlic powder 1/2 teaspoon ground ginger 4 (6 oz.) salmon, tuna or swordfish fillets, about 3/4-inch thick Cooked white rice Asian Orange…