Fresh juicy, sweet peaches are one of my favorite things to enjoy in the summer! Here is a delicious salad that is so good you could serve it for dessert! Living Dayton invited me on this week to share this recipe!
Melanie Cedargren, owner of The Spicy Olive, was on Cincy Lifestyle today making a Peach Spinach salad with August Flavor of the Month: Ripe Peach balsamic vinegar. Ripe Peach balsamic is also delicious added to iced tea. Receive 10% off the purchase of Ripe Peach balsamic vinegar and any of our Single Varietal olive oils the month of August!
https://www.fox19.com/video/2019/07/23/fox-am-xtra-exploring-fall-flavors-with-spicy-olive
The Spicy Olive was on The Fox Morning Show, July 23, 2019. Melanie Cedargren, owner of The Spicy Olive demonstrated some different twists on a summer favorite, The Caprese Salad. Melanie prepared the Traditional Caprese Salad with fresh sliced tomatoes, mozzarella cheese and fresh basil finished with a drizzle of The Spicy Olive’s Fresh extra virgin olive oil and a reduction of our Traditional Aged 18 Year balsamic vinegar.
Then Melanie did 2 creative twists on the Caprese, a Strawberry Caprese Pasta Salad featuring The Spicy Olive’s Basil olive oil and our Strawberry balsamic vinegar and a Peach, Mango and Tomato Caprese Salad with our Ripe Peach white balsamic vinegar and one of our delicious fresh extra virgin olive oils.
These salads are so full of summer flavors and will complement any meal!
Melanie Cedargren was on the Fox 19 Morning show with great gift ideas for Mother’s day as well as a delicious Spinach Strawberry Salad to make for mom. Top it with grilled salmon or chicken for an easy and delicious meal!
The Spicy Olive will welcome a new olive oil and a new balsamic vinegar to its lineup in June. A new mildly hot but smoky olive oil, Smoky Chaabani Chili olive oil and a new white balsamic vinegar, Wild Cascadian Raspberry, perfect for summer cocktails and salads!
This newsletter also features great recipes for Memorial Day weekend;
The Spicy Olive’s Red White and Blue Salad, Summer Sippers and Blackberry Ginger Pork Tenderloin!
The Spicy Olive, West Chester, Hyde Park and Austin Landing, will be closed on Memorial Day to kick off the summer with our families!
May Recipes Featuring the Flavors of the Month:
Ingredients:
Directions:
Preheat the oven to 275 degrees F.
In a large bowl toss the kale with Harissa olive oil, paprika, and salt. Arrange the leaves in a single layer on the baking sheet lined with parchment. Bake until crisp and beginning to turn golden-brown at the edges, about 20-25 minutes
The Spicy Olive’s Shrimp Scampi
Mix salad greens and fruit in a salad bowl. Whisk together the dressing ingredients except for the olive oil. Add oil in steady stream, whisking constantly until well incorporated. Pour over salad and serve.
The Spicy Olive’s Roasted Broccoli
1 bunch of broccoli, washed and cut into spears
Mortar and Pestle’s Citrus Herb Seasoning
1/4 cup The Spicy Olive’s Milanese Gremolata olive oil
Preheat oven to 400 degrees.
Place broccoli in a ziplock bag. Pour Milanese Gremolata over broccoli and seal. Shake bag until broccoli is evenly coated. Spread on a baking sheet.
Sprinkle with Mortar and Pestle’s Citrus Herb seasoning. Place in oven and roast for 20 minutes until broccoli is crisp tender. Enjoy!
Roasted Beet Salad
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
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
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
