Updated: Nov 6, 2019
Cannellini Balsamic Hummus
1 15 oz can cannellini beans, drained, rinsed
juice from 1 clementine, or from 1/2 large orange juice from 1/2 lemon 2 cloves garlic 3 Tbsp UP EVOO
1-2 Tbsp Traditional Dark Balsamic Vinegar 3 Tbsp fresh rosemary salt as needed
Blend all ingredients in food processor until smooth and desired flavor profile. Serve with crudité, crusty bread, or fresh crackers and enjoy! Feel free to experiment with other infused oils (Rosemary, Tuscan Herb, Garlic, Pumpkin Seed Oil) or dark balsamics (Neapolitan Herb would be great!)
Ingredients: 2 Ripe Avocados 1 Lime 1⁄4 Cup Persian Lime Salt & Pepper to taste
Preparation: Combine all ingredients in food processor until smooth. Taste for seasoning. Garnish with pistachios.
Ingredients: 1 Can Chick Peas Rinsed, Drained 1/4 Cup Fresh Squeezed Lemon Juice 3 Tablespoons Eureka Lemon Olive Oil 1/2 Clove Garlic Minced 3 Tablespoons Tahini Paste
Himalayan Pink Salt & Fresh Cracked Black Pepper
Preparation: Puree garlic and add as needed. Put all ingredients in food processor. Add a few drops of water as needed for achieving a smooth, creamy consistency.
Kalamata Olive Tapenade
Ingredients: 1 Cup Kalamata Olives, Pitted, Drained, & Rinsed 3x 1/4 Cup of EVOO, Coratina 8 Capers Rinsed, Minced 1/4 Teaspoon Fresh Garlic Minced 3 Tablespoons Fresh Chopped Parsley 3-4 Tablespoons Fresh Squeezed Lemon Juice Fresh Cracked Pepper
Preparation: Rough chop the olives or pulse in food processor. Combine other ingredients. Mix well. Add pepper to taste.
Artichoke & Sun Dried Tomato Bruschetta
1 Can Artichoke, Unseasoned or 3-4 Fresh Artichokes Cooked & Peeled. 7-9 Sun-Dried Tomato Halves=Rehydrated/Drained, Diced Small 1 Tablespoon California Garlic Olive Oil 3 Tablespoon Basil Olive Oil
Salt & Pepper To Taste
Cinnamon Pear Balsamic Roasted Sweet Potatoes
2 T Butter Infused Olive Oil 1/3 Cup Cinnamon Pear Dark Balsamic Vinegar 4 Medium Sweet Potatoes, washed, peeled & cut lengthwise into 8 wedges
1 t Himalayan Pink Salt or Truffle Sea Salt
Preparation: Preheat oven to 400f. Thoroughly whisk together the olive oil and balsamic. In a large bowl, toss the sweet potato wedges with the mixture to coat. Place on a parchment lined baking sheet in a single layer and sprinkle with sea salt. Bake until browned and crispy for about 30 minutes, flipping once.
Grilled Shrimp Skewers
1 shallot, minced 2 garlic cloves, minced 2 Tbsp Traditional Dark Balsamic Vinegar 3 Tbsp Blood Orange Olive Oil 1 Tbsp dijon mustard 3 tsp fresh rosemary, minced 1/2 tsp crushed red chili flakes 1 Tbsp dijon mustard 1 Tbsp “Picual” EVOO 1/2 navel orange, zest and juice Salt and pepper to taste 1/2 lb shrimp, 31-40 count 2 cups fresh arugula 1/2 lemon Drizzle California Garlic Olive Oil
Whisk all ingredients up to salt and pepper in medium non-reactive bowl. Reserve and set aside a little less than half for dressing later. Marinate shrimp in the mixture for 1 5 minutes, mixing about halfway through. Heat a grill to medium flame. Skewer the shrimp (about 6 per skewer). Grill skewers for about 6-8 minutes, flipping halfway through; shrimp should curl slightly and turn pink. Brush with reserved dressing. Serve skewers atop bed of arugula drizzled with California Garlic Olive Oil and a squeeze of lemon. Pair with freshly baked or local artisan focaccia bread, toasted slightly on the grill and ENJOY!
1/2 lb Dry Packed Scallops, cut horizontally 1/2 Cup Persian Lime Olive Oil 1/2 Cup Honey Ginger White Balsamic 1 Scallion Sliced Thin
1 Teaspoon Biscayne Citrus Rub
Whisk ingredients together. Cover scallops with marinade. Refrigerate for 3 hours or until scallops are firm. You can leave in marinade up to 24 hours.
Herb Marinated Olives