Recipes From April 2016 Newsletter

April  Recipes Featuring the Flavors of the Month:

Roasted Beet Salad

Ingredients
1 1/2 pounds fresh beets
1/3 cup arugula blossoms (optional) 
8 oz. chèvre (fresh goat cheese)
6 cups baby arugula or mixed greens
1 cup whole pecans, toasted
1/4 cup + 2 tablespoons The Spicy Olive’s White A-Premium balsamic vinegar 
1 tablespoon good quality grainy mustard
fresh ground pepper to taste
1/3 cup + 2 tablespoons The Spicy Olive’s single varietal Extra Virgin Olive Oil (Ultra Premium)

Directions 
Preheat the oven to 400. Trim the beets and wrap in one foil packet drizzled with a tablespoon of water. Roast for 1 hour or until tender when pierced through with a knife. Once the cooked beets are cool enough to handle, peel them by rubbing the skin off between paper towels.

Cut the peeled beets in to 1″ pieces and toss with 2 tablespoons of white balsamic whisked together with 2 tablespoons of olive oil, and set aside.

In a medium size bowl, whisk the remaining white balsamic with the grainy mustard until well combined. Slowly drizzle in your olive oil of choice, whisking constantly until the mixture is thickened or emulsified. Add freshly ground pepper and sea salt to taste.

Arrange the greens in a bowl or on a platter and dress with the white balsamic vinaigrette. Add the marinated roasted beets to the salad, along with the crumbled fresh goat cheese, and toasted pecans

Serves 6-8 generous portions

The Spicy Olive’s Blackberry Ginger Pork Tenderloin

One of our most popular recipes featuring this month’s flavors of the month!
1/4 cup The Spicy Olive’s Blackberry Ginger balsamic vinegar
1/4 cup The Spicy Olive’s Garlic olive oil
1 pkg pork tenderloins
Place the pork tenderloins in a ziplock bag. Pour the balsamic vinegar and olive oil over the tenderloins. Seal the bag and place in refrigerator overnight. Grill or bake in a 375 degree oven until internal temperature of 160 degrees. Cover with foil and allow to rest for 10 minutes before slicing. Drizzle with a little Blackberry Ginger balsamic vinegar before serving. Enjoy!
The Spicy Olive’s Blackberry Ginger Lemonade

Ingredients:

  • 8 cups cold water
  • 2 cups sugar
  • 3 strips lemon peel (3″ x 1″ each)
  • 2½ c fresh lemon juice (about 12 lemons)
  • ½ cup The Spicy Olive’s  Blackberry Ginger Balsamic vinegar
  • 1 cup raspberries
  • 1 cup blackberries
  • Ice cubes
  • Seltzer or club soda
Prepare sugar syrup:
  1. In 4-quart saucepan, heat 4 cups water with sugar and lemon peel to boiling over high heat, stirring occasionally.
  2. Cover saucepan and boil 3 minutes.
  3. Remove saucepan from heat and cool slightly.
Meanwhile, in food processor, pulse berries until pureed.
  1. Pour into medium-mesh sieve set over large bowl and press berry mixture with back of spoon to remove seeds; discard seeds.
  2. Remove peel from syrup; stir syrup into berry puree with lemon juice, balsamic vinegar and remaining 4 cups water. Makes 13 cups.
  3. Pour into large pitcher with tight-fitting lid. Cover and refrigerate until cold, at least 3 hours or up to 2 days. Serve over ice.
  4. Add seltzer to taste; garnish with berries.

Recipes From March 2016 Newsletter

March Recipes Featuring the Flavors of the Month:
Lemon Blueberry Mini Bundt Cakes
 For The Cake 
2 1/2 cups unbleached all purpose flour
1 cup granulated sugar
1 teaspoon salt
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 cup sour cream
2 large eggs
1/2 cup lemon agrumato olive oil + 1 tablespoon
1 teaspoon vanilla extract
1 teaspoon finely grated lemon zest
2 cups washed and dried blueberries (1/2 cup reserved)

For the Simple Syrup Lemon Glazed Blueberries
1/2 cup granulated sugar
2 tablespoon fresh lemon Juice or the juice of 1 large lemon

Preheat the oven to 350 F.

Grease an 8 cup bundt pan with lemon olive oil, or 8- 1 cup mini-bundt pans.

In a large bowl, beat the sugar and eggs together until light yellow and thickened.  Add the olive oil, lemon zest, vanilla, and sour cream.

In another bowl, whisk together the dry ingredients.  Add to the wet ingredients and whisk until no dry spots of flour remain.  Fold in the blueberries reserving 1/2 cup for decoration.

For the glaze, mix together the lemon juice and sugar in a microwave proof bowl.  Heat for 1 minute on high.  Whisk, and allow the glaze to sit until all the sugar is dissolved and the glaze has become transparent.

Bake the full size bundt pan for 45- 50 minutes, and the mini-bundt pans for 25-30 minutes or until a tester inserted in the center comes out clean.  Allow to coll for at least 20 minutes before inverting.

Allow the cake to cool fully. Add the blueberries to the cooled clear syrup and toss to coat.  Decorate the top/center of the bundt with the blueberries allow the glaze to run down the sides and soak into the cake.  Serve immediately.

Serves 8-10

 
The Spicy Olive’s Strawberry Spinach Salad
 
19 oz. package of baby spinach leaves
1 cup strawberries, sliced thick
1/3 cup red onion, sliced thin
1/2 of a cucumber, seeded and sliced
1/4 cup toasted sliced apmonds
1/2 tsp. lemon zest
1 tsp poppy seeds
2 Tablespoons The Spicy Olive’s Lemon olive oil
4 Tablespoons The Spicy Olive’s Strawberry balsamic
Mix the spinach leaves, strawberries, red onion, cucumber and almonds in a salad bowl. Whisk together olive oil, balsamic vinegar, poppy seeds and lemon zest. Pour over salad and toss. Serve immediately and enjoy!
 
The Spicy Olive’s Strawberry Pork Tenderloin
 
One of our mosst popular recipes!
3 lb. package of pork tenderloins
1/2 tsp black pepper
2 tsp sea salt
10 bacon slices
1/2 cup The Spicy Olive’s Strawberry balsamic vinegar
1/2 cup strawberry preserves
1/2 cup quartered fresh strawberries
1 Tbsp. The Spicy Olive’s Garlic olive oil
Preheat grill to 400-500 degrees. Sprinkle pork tenderloin with sea salt and pepper. Wrap each pork tenderloin with bacon slices and secure with toothpicks- 3-4 bacon sliced should cover a tenderloin.
Turn off one side of the grill and arrange pork loins on unlit side of grill. Let the pork cook on the grill for 30 minutes, turning once after 15 minutes.
Meanwhile, place garlic oil in a saute pan over medium high heat. Add strawberry balsamic and allow to come to a simmer, cook 5 minutes and then add strawberry preserves. Reserve 1/2 of the mixture to baste the tenderloins. Cool the other half and add the fresh strawberries. 
After 30 minutes, put the tenderloins on the hot side of the grill and cook each side for 2-3 minutes, basting each side with the strawberry balsamic mixture.
Tenderloins should reach on internal temperature of 165 degrees. Take them off the grill and allow to rest for 10 minutes before slicing. Slice and drizzle with the strawberry and balsamic vinegar sauce before serving!
Enjoy!

Recipes From February 2016 Newsletter

February Recipes
 The Spicy Olive’s Baklouti Green Chili Cornbread
Great served with chili on Super Bowl Sunday!

Ingredients
2 cups whole wheat flour
1/2 cup yellow cornmeal
2 tablespoons honey
1 tablespoon baking powder
1 teaspoons kosher salt
1 1/2 cups whole milk
2 large eggs, lightly beaten
1/2 cup Baklouti Chili Olive Oil
8 ounces sharp grated Cheddar, 2 ounces reserved
1/3 cup chopped scallions, +2 tablespoons reserved
2 tablespoons (1 small pepper) seeded finely diced fresh Anaheim pepper
Preheat the oven to 350 degrees F. Grease a 9 by 9″inch baking pan with Baklouti Olive Oil.
Directions
Combine the flour, cornmeal, honey, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and Baklouti Olive Oil. With a wooden spoon, stir the wet ingredients into the dry. Mix in the grated Cheddar, scallions and Anaheim peppers.
Pour the batter into the prepared pan, smooth the top, and sprinkle with the reserved grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.

 

The Spicy Olive’s Basil Lime Salad Dressing

2 Tablespoons The Spicy Olive’s Basil Olive oil
1 1/2 Tablespoons The Spicy Olive’s Persian Lime Olive oil
2 Tablespoons The Spicy Olive’s Premium White Balsamic vinegar
salt & pepper to taste
Whisk together and drizzle over green salad, fruit salad or a tomato salad.

 
The Spicy Olive’s Italian Pasta Bake 

2 Tablespoons The Spicy Olive’s Tuscan Herb olive oil
1 lb. bulk Italian sausage
1 can diced tomatoes, drained
1 onion, slivered
1 sweet red pepper, sliced
1 pkg. mushrooms sliced
1 pkg. pasta, rotini or such, cooked and drained
1/2 cup mozzarella cheese

Saute the red pepper, mushrooms and onion in the Tuscan Herb olive oil until tender. Remove from pan and place in casserole dish. Place sausage in pan and cook until done and browned. Add tomatoes and cook until warm. Add the vegetables back to pan. Place cooked pasta in casserole dish and top with sausage and vegetable mixture. Add 1/2 cheese and stir to mix and top with the rest of the cheese. Place in 375 degree oven and cook until heated through and cheese on top is browned.

The Spicy Olive’s Macerated Berries 

2 cups fresh strawberries, sliced
1/2 cup The Spicy Olive’s Dark Chocolate balsamic
2-3 Tablespoons Basil olive oil
1 bunch fresh basil leaves, sliced in slivers

Place strawberries in a bowl.  Add Chocolate balsamic, basil olive oil and basil leaves.
Serve over pound cake, angel food cake or ice cream and top with whipped cream.

Recipes From January 2016 Newsletter

The Spicy Olive’s Tuscan Pot Roast
A delicious dinner for a cold January day:

4 Tbsp The Spicy Olive’s Tuscan Herb olive oil
1 4 lb. beef chuck or pot roast
1/2 cup red wine or beef broth
1/2 cup water
1 shallot, minced
4 potatoes, cubed
1 cup carrots, in chunks
1 1/2 cups portabella mushrooms
2 tsp. A 1 Sauce
1- 28 oz. can crushed tomatoes
1 clove garlic, minced
sea salt & pepper to taste
Place the Tuscan Herb olive oil in a heavy dutch oven pan and heat over medium high heat. Place beef roast in pan and brown on all sides. Add shallots and garlic and allow to lightly brown, then add mushrooms and cook until tender. Add red wine or broth, water, A-1 sauce, tomatoes, potatoes and carrots to dutch oven. You can finish the roast three ways: Stove top over low heat for 3-4 hours, Crock pot on low for 8 hours or Oven set at 300 degrees for 2-3 hours. Roast will be very tender when done. Serve with red wine, a salad and a crusty loaf of bread with Tuscan Herb olive oil for dipping.

The Spicy Olive’s Asian Chicken and Rice
This recipes uses January’s Flavor of the month, Honey Ginger balsamic!

4 chicken thighs
2 Tbsp The Spicy Olive’s Garlic olive oil
1 onion, minced
1 tbsp garlic, minced
1 1/2 cups rice
3 1/4 cups chicken broth
1/4 cup The Spicy Olive’s Honey Ginger white balsamic

Brown chicken thighs in a large, oven proof, straight sided skillet. Remove chicken and saute onion and garlic, add more Garlic olive oil if needed. Stir in 1 1/2 cups rice and coat with olive oil. Add 3 1/4 cups chicken broth and 1/4 cup Honey Ginger balsamic. Bring to a boil and return chicken to skillet. Cover and bake in a 375 degree oven until chicken is cooked through and liquid is absorbed about 25 minutes. Drizzle with a little Honey Ginger balsamic before serving.

The Spicy Olive’s Butter Cinnamon Rolls
uses the January oil of the Month : Butter Olive oil 

( a great family activity for a cold weekend day)

5 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon salt
2 packages rapid rise yeast
2 cups warm water
¼ cup The Spicy Olive’s Butter Olive Oil
2 large eggs
2 tablespoons The Spicy Olive’s Butter Olive Oil
1/2 cup chopped walnuts (optional)
1/2 cup raisins (optional)
½ cup brown sugar
1 tablespoon ground cinnamon
1/3 cup The Spicy Olive’s Butter Olive Oil
1/2 cup brown sugar

In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix the water, sugar, butter olive oil, salt, and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.

When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread butter olive oil all over dough. Mix sugar and cinnamon and sprinkle over “buttered” dough. Sprinkle with walnuts and or raisins, if desired. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.

Preheat the oven to 350
Coat the bottom of baking pan with 1/3 cup butter olive oil and sprinkle with 1/2  cup brown sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned. 

Recipes From December 2015 Newsletter

The Spicy Olive’s Appletini 

1 1/2 oz. vodka
1 oz The Spicy Olive’s Gravenstein Apple balsamic vinegar
Place ice in a cocktail shaker. Put vodka and balsamic vinegar over ice and put lid on shaker and shake. Strain cocktail into martini glass and enjoy!
You could make this cocktail with many of our white balsamic vinegars: Cranberry Pear, Cara Cara Orange Vanilla, Sicilian Lemon  or Ripe Peach. The balsamic vinegars contain much less sugar than flavored syrups and are low calorie as well! (3 grams of sugar and 10 calories per Tablespoon) A great way to enjoy a cocktail without the guilt!

The Spicy Olive Holiday Ham 

1/3 cup The Spicy Olive’s Butter olive oil
1/3 cup The Spicy Olive’s Vermont Maple balsamic vinegar
1/4 cup Steinke’s local honey

 

Place pineapple, cherries and cloves on ham. Mix olive oil, honey and maple balsamic together in a bowl. Use mixture to baste ham. Bake ham at 350 degree oven , basting frequently, about 50-60 minutes until heated through. Enjoy!

Two Great Appetizers for Holiday Entertaining:

The Spicy Olive’s Baked Brie with Vermont Maple Balsamic Vinegar
Bake brie until warm and softened in a baking dish. Meanwhile reduce Vermont Maple Balsamic vinegar (1/2 cup) in a sauce pan until thickened, simmer 10-15 minutes. Drizzle Maple Balsamic over warm brie and serve with crackers.

The Spicy Olive’s Marinated Mushrooms or Mozzarella Cheese Balls
1/2 cup Tuscan Herb olive oil
1/2 cup Neapolitan Herb or Traditional Balsamic
1-2 cups fresh mushrooms
1-2 cups fresh mozzarella cheese balls
Place olive oil and vinegar in a bowl and place mushrooms or cheese balls into the bowl to marinate. Marinate for 24 hours and serve with toothpicks.

Recipes From November 2015 Newsletter

The Spicy Olive’s Cranberry Sauce
 An easy way to wow your Thanksgiving guests with your cranberry sauce!
 1 can of Ocean Spray whole cranberry sauce
Option 1:
 Place cranberry sauce in a sauce pan and heat. Add 3 tablespoons The Spicy Olive’s Raspberry balsamic and some orange zest and stir until combined. Allow to cool and place in refrigerator. Can be made a week in advance.
Option 2:
Place the cranberry sauce in a sauce pan and add 3 Tablespoons Black Cherry balsamic vinegar. Stir and heat until combined and thickened. You can add dried cherries and or walnuts to this sauce.
 Option 3:
    Place cranberry sauce in saucepan and add 3 Tablespoons of Gravenstein white apple balsamic or Red Apple balsamic to the cranberry sauce. Add fresh apple cubes, celery and walnuts for a Waldorf cranberry sauce.

Turkey Patties

What do I do with all of these leftovers?! Here’s an idea…
 
Combine leftover chopped turkey, leftover stuffing and mashed potatoes and shape into patties. Sauté in The Spicy Olive’s Wild Mushroom & Sage Olive Oil. Serve with cranberry sauce.

Spicy Olive Thanksgiving Turkey

12 lb. turkey
3/4 c. The Spicy Olive Mushroom & Sage Olive oil
2 tbsp. garlic powder
2 tsp. basil
1 tsp. salt
1/2 tsp. pepper
1/2 c. Red Apple Balsamic
1 c. water
I like to put apple slices, celery sticks, onion wedges, sage, salt and pepper in the cavity of the turkey for flavor and to keep the turkey moist. I cook the stuffing separately in a casserole due to the risk of salmonella.
Prepare the turkey for roasting by washing it and removing the neck and other parts from the cavities. Inject the turkey with the 1/2 of the Wild Mushroom & Sage olive oil with  1/2  of the Red Apple balsamic vinegar, reserving the rest for basting the bird as it roasts. Sprinkle with salt and pepper and other seasonings. Roast turkey according to directions on the packaging, basting often with the olive oil and balsamic vinegar mixture.
You could also use The Spicy Olive Herbes d’Provence olive oil with Pomegranate Balsamic vinegar for a different fall flavor.
The Spicy Olive’s Fall Skillet Dinner
2 lbs. boneless, skinless chicken breasts, chunked
1/2 tsp poultry seasoning
4 Tbsp. The Spicy Olive’s Wild Mushroom and Sage olive oil
6 slices bacon, cut into peices
3 cups Brussel Sprouts, halved
2 medium sweet potatoes, microwaved or boiled for 4 minutes, then peeled and cubed
2 apples, peeled and diced
1 tsp. garlic
2 cups chicken broth
Finish with a drizzle of The Spicy Olive’s Cinnamon Pear balsamic vinegar
Season chicken with poultry seasoning. Heat 1/2 of Wild Mushroom and Sage oil in a deep, nonstick skillet. Add chicken and cook over medium heat until lightly browned and cooked through, about 5-7 minutes. Remove chicken and transfer to a plate. Place bacon in skillet and cook until crisp. Place bacon on plate with chicken and drain the bacon grease and add the rest of the Wild Mushroom and Sage olive oil.
Add the brussel sprouts and sweet potatoes, brussel sprout should be softened and browned.  Cook stirring occasionally until browned and caramelized. Add the apples, garlic, cinnamon, chicken and bacon back to pot. Add half of the chicken broth. Cook until evaporated and add the remaining broth. Cook two minutes or more  until all  broth has been reduced.  All Chicken broth should be absorbed, To finish, drizzle with The Spicy Olive’s Cinnamon Pear balsamic vinegar and serve! Enjoy! Internal temperature of chicken should reach 165-170 degrees before serving

Recipes From October 2015 Newsletter

The Spicy Olive’s Fall Skillet Dinner
2 lbs. boneless, skinless chicken breasts, chunked
1/2 tsp poultry seasoning
4 Tbsp. The Spicy Olive’s Wild Mushroom and Sage olive oil
6 slices bacon, cut into peices
3 cups Brussel Sprouts, halved
2 medium sweet potatoes, microwaved or boiled for 4 minutes, then peeled and cubed
2 apples, peeled and diced
1 tsp. garlic
2 cups chicken broth
Finish with a drizzle of The Spicy Olive’s Cinnamon Pear balsamic vinegar
Season chicken with poultry seasoning. Heat 1/2 of Wild Mushroom and Sage oil in a deep, nonstick skillet. Add chicken and cook over medium heat until lightly browned and cooked through, about 5-7 minutes. Remove chicken and transfer to a plate. Place bacon in skillet and cook until crisp. Place bacon on plate with chicken and drain the bacon grease and add the rest of the Wild Mushroom and Sage olive oil.
Add the brussel sprouts and sweet potatoes. Cook stirring occasionally until browned and caramelized. Add the apples, garlic and cinnamon. Add half of the chicken broth. Cook until evaporated and add the remaining broth, chicken and bacon. Cook two minutes until broth has been reduced. To finish, drizzle with The Spicy Olive’s Cinnamon Pear balsamic vinegar and serve! Enjoy!

The Spicy Olive’s Harvest Chicken in Foil
4 pieces heavy duty foil
Brush foil with The Spicy Olive’s Garlic olive oil
Put 1 chicken breast in the center of each foil piece
Top with sliced onion, grape tomatoes, carrots, red skinned potatoes, and zucchini, (you can use any vegetable you like)
Drizzle with The Spicy Olive’s Butter olive oil and sprinkle with sea salt and pepper.
Fold up the foil packets and place on heated grill. Cook until chicken reaches an internal temperature of 170 degrees.

Recipes From September 2015 Newsletter

Neapolitan Herb Balsamic Bloody Mary
Ingredients:
ground pepper to taste
1/2 ounce fresh squeezed lemon juice
3/4 ounce Neapolitan Herb Balsamic Vinegar
1 1/2 teaspoons horseradish
1/4 teaspoon kosher salt
1/2 ounce Worcestershire sauce
12 ounces tomato juice
6 oz. Vodka
4 celery stalks with leaves attached
Directions
 Add ice to 4 glasses. Mix vodka, tomato juice, lemon juice, Worcestershire sauce, salt, pepper, Neapolitan Herb Balsamic, and horseradish (if using) and pour into glass.
Garnish with a celery stalk.
Serves 4
Blueberry Lemon Paletas
Creamy, smooth, healthy, refreshing, interesting, delicious.
2 cups fresh whole blueberries, washed
1 teaspoon grated lemon zest
2 tablespoons The Spicy Olive Lemon olive oil
1 cup whole milk yogurt
1/2 cup honey
Place the blueberries in a medium sauce pan over medium heat along with 2 tablespoons of water, the lemon zest, and honey.  Heat until the blueberries until simmering for approximately 2 minutes.  Allow the mixture to cool slightly, and then add the yogurt and olive oil, whisking until blended.  When the mixture is at room temperature, portion into 12 popsicle (or paleta)  molds and freeze.
The Spicy Olive’s Fizzy Fig
1 teas. The Spicy Olive’s Fig balsamic vinegar
1/2 cup ginger ale
1 jigger Canadian whiskey
Fill a cocktail glass with ice. Add jigger of whiskey. Add ginger ale to fill glass. Add teaspoon of fig balsamic and stir. Add more balsamic to taste. Enjoy!
The Spicy Olive’s Skillet Steak and Wilted Kale Salad
1 bunch kale, stems removed
2 (3/4 inch thick) beef strip steaks
1/2 tsp ground black pepper
1 Tbsp. The Spicy Olive’s olive oil (plain or a flavor like Harissa, Garlic,Tuscan Herb, Herbs de Provence)
1 large Vidalia or other sweet onion, sliced
1 Tbsp. The Spicy Olive’s Traditional Balsamic or Neapolitan Herb balsamic
Crumbled blue cheese (optional)
Preheat oven to 450°F. Chop kale. Sprinkle steaks with salt and pepper. Cook steaks in 2 Tbsp. hot olive oil in a large skillet over medium high heat 3 minutes on each side. Remove from pan and place on a baking sheet and place in preheated oven for 6 minutes.

Add remaining 1 Tbsp of olive oil to skillet and add onion. Saute until tender. Remove steak from oven and wrap with foil. Allow meat to rest before slicing. Add kale to the sauteed onion and stir constantly for 5 minutes or until kale is wilted. Stir in balsamic vinegar. Place wilted kale and onions on a plate. Top with sliced steak and sprinkle with crumbled blue cheese if desired. Enjoy

August Recipes:
Sparkling Gravenstein Apple Balsamic Cocktail
2 oz. vodka, chilled
1/2 oz. Gravenstein Apple white balsamic. vinegar
3 oz. club soda, chilled
Fill a tall glass with ice. Add vodka, Gravenstein Apple balsamic and soda water. Stir to gently mix and serve immediately. Enjoy!
 Heirloom Tomato Salad
4 ripe heirloom tomatoes, cut into wedges
2 Tablespoons The Spicy Olive single varietal olive oil
2 Tablespoons The Spicy Olive’s Neapolitan Herb balsamic
sea salt and pepper to taste
1 bunch Italian parsley or basil
Place cut tomatoes in a bowl. Top with the oil and balsamic vinegar. Chiffonade the fresh herbs and sprinkle on top. Toss to coat with the balsamic and olive oil and season to taste with the salt and pepper. Serve and Enjoy!
Apple Pasta Salad with Lime Vinaigrette
8 oz. Farfalle Pasta, cooked according to package instructions and drained
1 cup roasted chicken, shredded
1 medium zucchini, thinly sliced
2 small yellow squash, thinly sliced
2 apples, coarsely chopped
1/3 cup flat leaf parsley, chopped
1/4 cup walnuts, toasted
1/4 cup gorgonzola cheese
Stir together pasta, chicken and next 5 ingredients in a large salad bowl. Add salt and pepper to taste.
Dressing:
1/4 cup The Spicy Olive’s Gravenstein Apple white balsamic vinegar
1/4 cup The Spicy Olive’s Persian Lime olive oil
1 Tablespoon Dijon mustard
1 clove garlic, minced
Whisk together salad dressing ingredients. Pour over pasta salad, toss and enjoy!
( Could also make this pasta salad with peaches or nectarines and our Ripe Peach balsamic)

Recipes From July 2015 Newsletter

The Spicy Olive’s Coconut Lime Fruit Salad
Ingredients
Top your favorite fruit salad with a dressing of Coconut white balsamic and Persian Lime olive oil. Use 50/50 proportions and drizzle over fruit salad. It gives any fruit salad a delicious tropical twist!
 
 
cooking class at The Spicy Olive
Coconut Lime Shrimp
 
 
 
The Spicy Olive’s Coconut Lime Shrimp
 
1 lb. peeled and deveined shrimp
2 Tbsp. The Spicy Olive’s Persian Lime olive oil
2 Tbsp. The Spicy Olive’s Coconut white balsamic vinegar
Place Persian Lime olive oil in a saute pan and put over medium high heat. Add shrimp and saute for 2-3 minutes until shrimp begin to curl and turn pink. Add Coconut white balsamic vinegar and toss to coat. Serve over rice. Enjoy!
 

Coconut Lime Chicken with a Thai Twist

2 tbsp. The Spicy Olive’s Persian Lime Olive Oil

1 tbsp. The Spicy Olive’s Honey Ginger White Balsamic Vinegar
1 tbsp. The Spicy Olive’s Coconut White Balsamic Vinegar
1 can (13.5 oz.) coconut milk (unsweetened)
1 whole chicken cut into 10 pieces (3-4 lbs.)
Serve with Thai garnishes: chopped peanuts, chopped cilantro, cooked jasmine rice, shredded carrot, lime wedges and a drizzle of The Spicy Olive’s Lemongrass Mint White Balsamic Vinegar.
In a large glass bowl, combine first four ingredients. Submerge chicken pieces, cover and allow to marinate overnight. Grill chicken on a hot grill until thermometer reads 165 degrees. Serve with your choice of Thai twists!