Avocado Mango Salad with Shrimp

Posted by LISA MCCORMACK

Avocado Mango Salad with Shrimp
Looking for a tasty salad idea for summer?  Try our Avocado Mango Salad with Shrimp. It's made with our Persian Lime Olive Oil and is sure to delight your taste buds!

Quinoa Ahi Tuna Poke Bowl with Spicy Baklouti-Miso Dressing

Posted by RACHEL DOUGHERTY

Quinoa Ahi Tuna Poke Bowl with Spicy Baklouti-Miso Dressing

  Ahi Tuna Marinade2 tablespoons soy sauce (Tamari if possible)1 teaspoon Serrano Honey Vinegar1 teaspoon Japanese Roasted Sesame oil1 teaspoon black sesame seeds, plus more for garnish1 pound sushi-grade ahi tuna or sushi-grade wild salmon, 1" cubes2-3 scallions, thinly sliced Salad6 cups organic mixed spring greens1 medium English cucumber cut into 1'" dice 1 large avocadoSpicy Baklouti Miso Dressing1 rounded tablespoon yellow miso2 tablespoons honey ginger white balsamic2 tablespoon Baklouti Olive Oil 1 tablespoon Garlic Olive Oil1 teaspoon dark sesame oil2 tablespoons plain yogurt For serving4 cups cooked quinoa cooled to room temperaturePickled ginger, optional 4 small squares of roasted...

Caesar Salad Dressing

Posted by RACHEL DOUGHERTY

Caesar Salad Dressing

  Ingredients 1/2 cup garlic infused extra-virgin olive oil, divided1/4 cup finely grated parmesan cheeseKosher salt and freshly ground black pepper1 egg yolk1 tablespoon juice from 1 lemon4 anchovies1 teaspoon Worcestershire sauce Directions Combine egg yolk, lemon juice, anchovies, Worcestershire sauce and 1/4 cup parmesan cheese in the in a blender jar or container of a food processor and pulse to combine. With the processor running slowly drizzle in the garlic olive oil until a smooth emulsion forms. Season to taste generously with salt and pepper.

Crunchy Kale Salad with Pomegranate Vinaigrette

Posted by RACHEL DOUGHERTY

Crunchy Kale Salad with Pomegranate Vinaigrette

This is just one of the many ways kale can be fixed. This salad holds up well and can be stored in the refrigerator and eaten over a few days. Ingredients:1 bunch kale, wash, remove tough stems and chop1/4 small head red cabbage, chopped1 Cup nuts, roasted and chopped, such as cashews, walnuts, or peanuts2 medium carrots, peeled and grated1 Tablespoon Extra Virgin Olive Oil of your choice Salt and Pepper to taste Method:Combine all ingredients in large bowl and toss, set aside while you make the dressing.Kale DressingIngredients:1 small apple, diced2 cloves garlic, peeled1/4 Cup Herbes de Provence Olive...

Tomato & Peach Summer Salad

Posted by RACHEL DOUGHERTY

Tomato & Peach Summer Salad

This is a perfect summer salad and can be served with any meal, including brunch!Ingredients:4 ripe peaches, sliced4 ripe tomatoes, cut into bite sized pieces4 ounces feta cheese, crumbled plus more for garnish1/2 Cup red onion, chopped1/4 Cup pecans, choppedHandful fresh mint, choppedHandful fresh basil, choppedBlood orange olive oilSalt to tasteMethod:In a large bowl, combine peach slices and tomatoes. Add feta, red onion, pecans, and drizzle with olive oil. Add mint and basil and gently toss to combine, season with salt to taste. To serve, portion out each plate and sprinkle with feta. Serves 4

Ruby Red Salad

Posted by RACHEL DOUGHERTY

Ruby Red Salad

This salad will perk up any meal no matter the season. It's bright red color is cheerful and uplifting. Ingredients:1 small head of red cabbage, chopped2 oranges, peeled and chopped into bite size pieces 1/2 red onion, diced1 mango, peeled and cubed 1/4 Cup cilantro, chopped3/4 Cup Persian lime olive oil1/4 Cup Sicilian Lemon white Balsamic Salt and pepper to tasteMethod:Combine oil and balsamic in small bowl, whisk to combine and season to taste. Toss rest of ingredients in a large bowl and add as much dressing as desired. Toss gently to coat with dressing and serve immediately.Variations:Try this salad...

Grilled Radicchio & Romaine Salad

Posted by RACHEL DOUGHERTY

Grilled Radicchio & Romaine Salad

Grilling tonight? Why not add some radicchio and romaine to the fire. Grilled salads take the boredom out of ordinary salads. You'll love this savory and smoky side dish!Ingredients:1/3 Cup Extra Virgin Olive Oil, flavored or plain1/4 Cup oregano balsamic vinegar 6 cloves garlic, chopped1/2 teaspoon crushed red pepper flakes4 large heads of Radicchio, quartered lengthwise with some core still attached 1 medium head of romaine lettuce, quartered lengthwise with some core attached1 Cup pecorino cheese, shavedSalt and Pepper to tasteMethod: In a large bowl, whisk oil, balsamic, garlic, and red pepper. Add radicchio and romaine, toss to coat and...

Apricot and Ricotta Salad with Grapefruit Balsamic

Posted by RACHEL DOUGHERTY

Apricot and Ricotta Salad with Grapefruit Balsamic

This salad combines the flavors of sweet, creamy, and peppery all in one. Using the combination of Grapefruit Balsamic and Lemon Olive Oil gives it a fresh ingot tangy flavor.  Ingredients:1/4 Cup ricotta salada1/2 teaspoon lemon zest, finely grated1 Tablespoon Grapefruit Balsamic Vinegar 1/4 teaspoon Dijon mustard4 teaspoons Lemon Olive Oil, plus a drizzle for ricotta mix2 Tablespoons toasted pumpkin seeds3 Cups arugula or your favorite mixed greens3 medium apricots, cut into quartersSalted pepper to tasteMethod:Combine ricotta, a drizzle of olive oil, zest, and salt and pepper to taste in a small bowl. In another bowl combine vinegar, mustard, and...

Toasted Bread Salad

Posted by RACHEL DOUGHERTY

Toasted Bread Salad

Bread salads are made different ways all over the world, depending on the culture. Here is a basic recipe that can be modified using your desired flavors of olive oil and balsamic vinegar. It's a great way to use leftover bread and can be eaten as a side dish or main course. Try adding grilled chicken or steak for a hardy meal!Ingredients:1/2 Cup Extra Virgin Olive Oil6 cloves garlic, crushed4 Cups crusty bread, cut into bite sized chunks 1 Cup red onion, diced3 Cups tomatoes, cut into bite sized chunks1/4 Cup Feta or Mozzarella cheese, whichever you prefer3 Tablespoons White...

Cilantro, Roasted Onion, and Raspberry Vinaigrette

Posted by RACHEL DOUGHERTY

Cilantro, Roasted Onion, and Raspberry Vinaigrette

  A hint of fresh, ripe raspberries mixed with Cilantro and sweet cippolini onion flavor makes this combination special every time.  Ingredients:4 Tablespoons Cilantro & Roasted Onion Olive Oil 3 Tablespoons Dark Raspberry Balsamic1 clove garlic, minced1 Tablespoon honey1 Tablespoon dijon mustard Salt & Pepper to tasteMethod:Combine all ingredients in a glass jar and shake to combineMakes about 1/2 Cup

Roasted Red Pepper & Feta "Caprese"

Posted by RACHEL DOUGHERTY

Roasted Red Pepper & Feta "Caprese"

  This is a tiny departure from the traditional tomato, mozzarella, and basil caprese and tastes just as good if not better! Ingredients:1 12oz Jar of Roasted Red Peppers2 Cloves Garlic, peeled and chopped1/4 Cup Basil Olive Oil 4 ounces Feta Cheese2 Tablespoons Fresh Chives, choppedSalt & Cracked Pepper to taste Method:To avoid tearing, carefully remove roasted red peppers from jar and drain well. Place peppers in a small bowl and cover with about half of the olive oil. Chop garlic and add to mix, along with salt to taste. Gently mix so as not to break up the pepper...