Moroccan Egg Salad made with Temecula Olive Oil Company’s Fresh-Squeezed D’Luscious Lemon Extra Virgin Olive Oil. Ingredients 4 eggs 3 cloves garlic – peeled and minced The juice of 2 lemons – freshly pressed 5 sprigs flat parsley – leaves minced 5 tablespoons D’Luscious Lemon Olive Oil 1/2 teaspoon salt Moroccan Egg Salad Preparation Boil…
Lime Herb Rice made with Temecula Olive oil Company’s Fresh-Squeezed Fresh Lime Extra Virgin Olive Oil. Ingredients 1 C Long Grain White Rice 2 C Chicken Stock 2 T TOOC (seasonal) Fajita Frenzy Lime Olive Oil 2 T Fresh chopped Cilantro Lime Herb Rice Preparation Bring rice, stock and oil to boil in a saucepan…
D’Luscious Hummus made with Temecula Olive oil Company’s D’Luscious Lemon Extra Virgin Olive Oil Ingredients 2 cups (450 g) dry chick peas (garbanzo beans) – about 5 cups cooked 1/2 cup (8 tablespoons) tahini (sesame paste) 3/4 cup (12 tablespoons) lemon juice – freshly pressed 3 cloves garlic – peeled 1/2 teaspoon salt 1/4 cup…
Drunken Pasta made with Temecula Olive Oil Company’s Fresh-Squeezed Extra Virgin Olive Oils and California Balsamico Vinegar. Ingredients 1-2 bottles of your favorite Red Table Wine Your favorite fresh pasta Raw Pine Nuts Baby Squash 1 Pkg. Crumbled Feta Cheese 1/2 T finely ground Salish Salt 2-3 T California Balsamico Vinegar Olivum Olive Oil D’luscious…
Fettuccine with Cashew Mint and Cilantro Pesto made with Temecula Olive oil Company’s Roasted Garlic Reserve Olive Oil. Ingredients 1/3 C Cashews 1 fresh Jalapeno pepper minced 1 Tablespoon minced garlic 1 Tablespoon fresh grated Ginger 1/2 teaspoon ground Coriander 1/3 cup plus 3 Tablespoons Roasted Garlic Reserve Olive Oil 2 C fresh Cilantro leaves…
Pinzimonio made with Temecula Olive Oil Company’s Le Caprice de Nature Early Harvest Extra Virgin Olive Oil (seasonal). This Italian vegetable dish makes a great appetizer, side dish or snack! Ingredients An assortment of spring or summer vegetables (baby carrots, fennel, sweet bell pepper, snap peas etc.) or, fall vegetables such as mushrooms, potatoes, Jerusalem…
D’Luscious Lemon Asparagus Pasta made with Temecula Olive oil Company’s D’Luscious Lemon Olive oil. Ingredients 1 pound fresh, medium thickness asparagus, tough ends trimmed 1 teaspoon finely grated fresh lemon zest 1/4 cup TOOC D’Luscious Lemon Olive Oil 1 pound Penne pasta 1/2 cup grated Parmigiano-Reggiano D’Luscious Lemon Asparagus Pasta Preparation Cut asparagus into 1-inch…
Barbeque Stuffed Bell Pepper Boats made with Roasted Garlic Olive Oil, BBQ Rub & Lemon Citrus Olives from Temecula Olive Oil Company. The different colored peppers add flare to the table when presented. Try our vegetarian BBQ-stuffed bell pepper boats recipe below. Ingredients 4 large bell peppers, assorted colors 2 cups dry rice 1 cup…
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…
Provence Caprese made with Temecula Olive Oil Company’s Temecula Valley Blend Extra Virgin Olive Oil, California Balsamico Vinegar, and Herbs de Provence. Ingredients 2 large fresh tomatoes 1 pkg fresh mozzarella cheese, drained (The mini balls work great!) 1 T Herbs De Provence 1 t Salish Salt, finely ground 2 T Le Caprice de Nature…