Roasted Bell Pepper Caprese made with our Fresh Basil Olive Oil. Ingredients: 2 pounds bell peppers, 5-6 assorted small, large peppers 8 ounce burrata or mozzarella fresh basil leaves salt and pepper to taste For the Dressing: 1 tablespoon Calabrian chili 1 teaspoon Dijon mustard 1/4 cup Fresh Basil olive oil splash of lemon juice, optional salt and pepper to taste Steps: Roast Read More »
Spring Asparagus Salad with Lemon Balsamic Vinaigrette Recipe with our D’Luscious Lemon Olive Oil & Honey Balsamico Bianco from Temecula Olive Oil Company. Spring Asparagus Salad Ingredients: Fresh asparagus spears, trimmed and blanched Mixed salad greens (such as baby spinach, arugula, and watercress) Radishes, thinly sliced Cherry tomatoes, halved Toasted pine nuts Feta cheese, crumbled Read More »
Spring Greens with Lemon Vinaigrette made with our D’Luscious Lemon Olive Oil & Fresh Apple Balsamico Bianco. Ingredients: Mixed spring greens (such as arugula, spinach, and watercress) Fresh strawberries, sliced Toasted almond slices Crumbled goat cheese D’Luscious Lemon Olive Oil Fresh Apple Balsamico Bianco Salt and pepper to taste Instructions: In a large bowl, toss Read More »
Mediterranean Orzo Salad made with our Fresh Oregano Olive Oil and our Roasted Garlic Olive Oil from Temecula Olive Oil Company Ingredients: 1 cup orzo pasta, cooked according to package instructions 2 tablespoons Temecula Olive Oil Fresh Oregano Olive Oil 1 tablespoon Temecula Olive Oil Roasted Garlic Olive Oil 1 cup cherry tomatoes, halved 1/2 Read More »
Roasted Butternut Squash Salad with Balsamic Vinaigrette made with Temecula Olive Oil Company’s Roasted Garlic Olive Oil & Dark Balsamico. Ingredients: 1 butternut squash, peeled and cubed 2 tablespoons Temecula Olive Oil Company’s Garlic Olive Oil Salt and pepper to taste 6 cups mixed salad greens 1/2 cup pecans, toasted 1/2 cup crumbled feta cheese Read More »
Aged Gouda Salad with Balsamic Honey Dressing made with Temecula Olive Oil Company’s Balsamico Bianco with Honey. Ingredients 4 ounces Boerenkaas Gouda from Holland – crumbled (can substitute any hard, aged Gouda) 2 ounces Marcona almonds– chopped 1/4 Gala or Fuji apple- thinly sliced 2 cups mixed greens Balsamic Honey Dressing 4 1/4 ounces Honey Read More »
Zahtar Arctic Char with Citrus Couscous Salad with Olivum Reserve Extra Virgin Olive Oil, Fresh Blood Orange Olive Oil & Balsamico Bianco. Ingredients Zahtar Actic Char 4 – 6 oz Arctic Char Filets, skin on 2 Tbsp Olivum Reserve Extra Virgin Olive Oil 4 Tsp Zahtar Sea Salt and Fresh Ground Pepper, to taste Citrus Read More »
Arugula Salad with Honey Citrus Pomegranate Dressing made with Fresh Blood Orange Olive Oil & Pomegranate Balsamico Bianco Vinegar. Ingredients 2 T Orange Juice 2 T California Balsamico Bianco Ooh-La-La-Pomegranate Vinegar 1 T Honey 1/4 Cup Fresh Blood Orange Olive Oil (we like D’Luscious Lemon too) Fresh Arugula Fresh Pecorino Romano Cheese to Taste Salt Read More »
Bean Salad made with Fresh Basil Olive Oil and Ooh La La Pomegranate Balsamico Vinegar from Temecula Olive Oil Company. Ingredients Course salt and ground pepper to taste 1 1/2 lbs green beans 2 T extra virgin olive oil (TOOC likes Fresh Basil) 1 T balsamic vinegar (TOOC likes Pomegranate and/or Vanilla & Date) 1 Read More »
Tuscan Tabouleh made with Temecula Olive Oil Company’s Fall Harvest Reserve Rotture di Oro Extra Virgin Olive Oil. Ingredients 1 1/2 Cups Fresh Parsley (Chopped) 2 Tbsp. Fresh Spearmint (Chopped) 1/2 Cup Red Onion (Diced) 6 Ripe, Medium-Size Tomatoes (Chopped) 1/2 Cup Bulgur Wheat 6 Tbsp. Rotture di Oro Extra Virgin Olive Oil 6 Tbsp. Read More »