Salmon + Cara Cara Salsa

4 salmon fillets (about 4-6 oz. each)

Marinade:
1/2 c. Cara Cara Orange Vanilla Balsamic Vinegar
1 clove garlic minced
1 tbsp. Lemon Olive Oil
Cara Cara Salsa:
1 Cara Cara Orange, peeled, segmented and diced
2 cups cherry tomatoes, diced
1 tsp. jalapeno pepper, minced
4 tbsp. cilantro chopped
1 tsp. Sicilian Lemon White Balsamic Vinegar
Salt and pepper to taste
Preheat oven to broil. Place salmon fillets in shallow baking dish. Combine Cara Cara Orange Vanilla Balsamic with Lemon Olive Oil and garlic in a bowl. Reserve 1/4 c. of this marinade for broiling. Pour remaining mixture over salmon. Place in refrigerator and let marinate for 30 minutes. Meanwhile, combine all salsa ingredients and set aside. 
Remove salmon from marinade, place on rimmed baking sheet pan. Pour reserved marinade over top. Broil for 10-12 minutes, until salmon flakes easily with a fork. Top with Cara Cara salsa and serve.

Smoked Salmon Linguine

8 oz. uncooked linguine

1/2 c. diced celery
2 garlic clovers, minced
1/2 c. The Spicy Olive’s Milanese Gremolata Olive Oil
6-8 oz. smoked salmon
1/2 c. dry white wine
2 tbsp. chopped parsley
1/2 tsp. oregano
Pepper and parmesan cheese to taste
Prepare linguine according to package directions. Drain well, return to pot, coat with olive oil and keep warm. In a large skillet, over medium heat, sauté celery and garlic in olive oil about 2 minutes. Add wine, parsley, oregano, and pepper. Simmer about 10 minutes. 
Add salmon and cook until heated through. Pour salmon sauce over linguine and serve with parmesan cheese and crusty bread.

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 it keeps the turkey moist. I cook my 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 Wild Mushroom & Sage olive oil with the Red Apple balsamic vinegar. 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 a mixture of The Spicy Olive Herbes d’Provence olive oil with Pomegranate Balsamic vinegar for a different fall flavor.

Wild Mushroom & Sage

Flavor: Savory sage with hunts of shitake, chanerelle and morel mushrooms

Complements: rice, vegetables, potatoes, pork, poultry, pasta and eggs

Vinegar Pairings: Blenheim Apricot, Blackberry,
Black Currant, Cherry, Cinnamon Pear, Cranberry Pear, Maple, Oregano,
Peach, Golden Pineapple, Red Apple, Sicilian Lemon, Aged 18 Year
Traditional Balsamic Vinegar

Ideas:

  1. Drizzle over noodles and smoked Gouda cheese
  2. Great for cooking omelets, frittatas, scrambled eggs
  3. Sauté dry rice in Wild Mushroom & Sage EVOO until translucent, then cook as directed
  4. Use in place of butter for mashed potatoes
  5. Combine with Red Apple Balsamic to inject into and baste turkey

Holiday Pomegranate Salad

A festive Spicy Olive Original just in time for the holiday!

Salad
1 pkg. baby field greens
1/4 cup feta cheese, crumbled
1/4 cup toasted pine nuts
1/4 cup  pomegranate seeds

Dressing
1/4 c. Pomegranate Balsamic Vinegar
1/4 c. Basil Extra Virgin Olive Oil

Put field greens in a bowl. Top with pine nuts and feta cheese. Whisk together 1/4 cup Pomegranate Balsamic Vinegar and 1/4 cup Basil Extra Virgin Olive oil. Pour over salad and sprinkle with pomegranate seeds.

Our new Pomegranate Quince Balsamic Vinegar just arrived! Stop in and pick it up – it pairs beautifully with the Persian Lime Extra Virgin Olive Oil for a scrumptious salad dressing!

Cranberry Pear Gorgonzola Salad

A Spicy Olive favorite!

Salad:
1 package baby field greens
2 ripe pears, chopped
.25 cup chopped walnuts
5 oz. crumbled Gorgonzola cheese

Place field greens in a salad bowl and top with Gorgonzola cheese, pears and walnuts.

Dressing:
.25 cup The Spicy Olive Cranberry Pear White Balsamic Vinegar
.25 cup The Spicy Olive Blood Orange Extra Virgin Olive Oil
2 tsp. The Spicy Olive Roasted Walnut Oil
Salt and Pepper to taste

Mix together, pour over salad and serve

Corn, Edamame & Tomato Dish

.25 cup The Spicy Olive Basil Extra Virgin Olive Oil
1 tsp. sea salt
.25 cup scallions, chopped
1 tsp. chopped garlic
3 cup corn kernels
.5 pound cherry tomatoes, halved
.67 cup shelled edamame
2 tbsp. The Spicy Olive premium White Balsamic Vinegar
Fresh Basil leaves for garnish


Heat a tablespoon or two of the olive oil in a skillet reserving the rest of the olive oil to finish the recipe. Saute the scallions and garlic. Cook until fragrant, about 30 seconds. Add corn, edamame and salt. Cook until everything starts to caramelize. Add tomatoes and vinegar and cook until tomatoes start to collapse. Drizzle with remaining basil olive oil and serve.

Lemon

Flavor: Fresh-fused citrus lemon

Complements: Seafood, chicken, salad, fruit, vegetables, pasta, dessert, bread

Vinegar Pairings: Blenheim Apricot, Black Currant,
Wild Blueberry, Black Cherry, Chocolate, Cinnamon Pear, Cranberry Pear,
Espresso, Honey Ginger, Grapefruit, Peach, Pomegranate, Raspberry, Red
Apple, Serrano Honey, Sicilian Lemon, Strawberry, Tangerine, Vanilla,
Aged 12 Year White Balsamic Vinegar, Aged 18 Year Traditional Balsamic
Vinegar

Ideas:

  1. Combine with any of The Spicy Olive’s balsamic vinegars for salad dressing or roasting vegetables
  2. Use to sauté, bake or grill chicken, shrimp or fish
  3. Sauté dry rice in Lemon EVOO until translucent, the cook as directed
  4. Use this to replace other oils or butter in baking.

Milanese Gremolata

Flavor: Fresh lemon zest, minced garlic, Italian flat leaf parsley and a hint of mint

Complements: Fish, veal, poultry, pork, pasta, bread, potatoes

Vinegar Pairings: Blenheim Apricot, Grapefruit,
Jalapeño, Lemongrass Mint, Maple, Oregano, Peach, Pomegranate,
Raspberry, Sicilian Lemon, Tangerine, Aged 12 Year White Balsamic
Vinegar, Aged 18 Year Traditional Balsamic Vinegar

Ideas:

  1. Brush on fish after baking or grilling
  2. Serve with veal or other slow braised dishes for a zip of flavor
  3. Drizzle over wedged potatoes and roast
  4. Sauté with bread crumbs, sprinkle over vegetables and roast
  5. Toss with pasta, tomatoes, grated cheese, and grilled chicken