Grilled Late Summer Squash with Goat Cheese

Ingredients

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Grilled Late Summer Squash with Goat Cheese

Directions

What to do with allomeyerlemon-zuchini the zucchini still coming in? We love this simple, yummy side dish. Easy. Healthy. Delicious.

Directions: Wash and slice zucchini lengthwise. Brush with O California Organic Extra Virgin Olive Oil. Grill briefly. Remove from grill to serving dish. Sprinkle with your favorite type of goat cheese and finish with a drizzle of O Meyer Lemon Olive Oil and a sprinkle of O Fig Balsamic Vinegar. Salt and pepper to taste. Enjoy! An end-of-summer favorite!

Serves 6

Shaved Brussels Sprouts Salad with Port Balsamic Vinaigrette

Ingredients

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Shaved Brussels Sprouts Salad with Port Balsamic Vinaigrette

Directions

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Don’t think you like Brussels sprouts? Think again! Our O California Port Balsamic Vinegar makes all the difference in the world. Try your Brussels sprouts raw in this delicious salad from Kate Mann’s Salad Every Day blog. These little cruciferous vegetables are full of vitamins, fiber, and disease-fighting phytochemicals. Enjoy!

Cook the bacon: Place a large skillet over medium high heat and cook the bacon until dark brown and crisp. Remove to drain on paper towels, and pour off all but about 2 tablespoons of the bacon fat from the skillet. Chop the bacon into salad size pieces and set aside.

Sear the Brussels sprouts: Return the skillet to the stove, add the O California Extra Virgin Olive Oil to the bacon fat and warm until hot but not smoking. Add the Brussels sprouts, sprinkle with the salt, and cook until brown around the edges, turning occasionally. Turn off the heat, add the tomatoes, and toss gently. Whisk the minced garlic into O California Port Balsamic Vinegar and drizzle over the Brussels sprouts and tomatoes. Toss together well.

Assemble the salad: Transfer the salad greens to a salad bowl. Top with the Brussels sprouts/tomato combination and toss all of the ingredients together well. Add the chopped bacon and a few grinds of pepper. Serve, and enjoy!

Serves 4

Colin Cowie’s Deviled Eggs with O Sherry Vinegar

Ingredients

  • 8 eggs
  • 1/4 cup mayonnaise
  • 1 tsp O Sherry Vinegar
  • 1 tsp Dijon mustard
  • 1/2 tsp chopped shallots
  • 1/2 tsp chopped chives (save some for garnish)
  • 1/4 tsp salt
  • Cayenne pepper
  • Paprika for garnish
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Colin Cowie’s Deviled Eggs with O Sherry Vinegar

Directions

Colin Cowie_deviled eggsColin Cowie, celebrity event planner and host of YouTube series, Life As It Should Be, features O’s Sherry Vinegar in his most recent video “What Came First…The Devil Or The Egg”.

Start with organic farm eggs. Make a tiny little hole in the top of the egg to release pressure as it heats up inside and boils. Put the eggs into room temperature water in the pan and bring the water to a boil for about a half minute to a minute then switch the water off and let it cool for 12 minutes. Plunge the eggs into an ice bath to stop the eggs from cooking.

Make the filling: Stir all ingredients together and set aside. Peel the hard boiled eggs, cut lengthwise and spoon out the yolk and add to your mayonnaise mixture. Using the back of a fork, mash the egg into the mixture. Fill your piping bag with the egg mixture. Place in the freezer for about 5 minutes to help solidify the egg mixture for a more beautiful presentation.

Add final touches of chives and paprika to the top.

Serves 6

Butternut Squash & Strawberry Salad – Walnut Honey Vinaigrette

Ingredients

Salad:

  • 18 ounces butternut squash, cut into large salad size pieces
  • 10 ounces strawberries, rinsed and dried
  • 1 sprig fresh mint (4-5 medium leaves)
  • 3 Tbsp roughly chopped walnuts, lightly toasted
  • Optional: 1/2 ounce goat cheese crumbles (about 2 Tbsp)- adds 12 calories per serving
  • Fresh ground pepper to taste

Dressing:

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Butternut Squash & Strawberry Salad – Walnut Honey Vinaigrette

Directions

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Kate Mann at Salad Every Day creates a delightful combination of colors and flavors for this delicious salad. 

Prepare the salad ingredients: Transfer the squash to a microwave-safe bowl and add two tablespoons of water. Cover the bowl with plastic wrap, leaving a small opening for steam to escape. Microwave on high for 6 to 10 minutes, depending on the power of your microwave oven.  ((In a 900 watt microwave it takes about 7 minutes.) Drain off the water and transfer the squash to the fridge so that it cools to room temperature. Hull the strawberries, slice in half, and set aside.

Make the dressing: In a small bowl or measuring cup, whisk together O Honey White Balsamic Vinegar with O California Organic Extra Virgin Olive Oil and combine with the other dressing ingredients until emulsified. Taste-test the dressing on a berry. Adjust the seasoning according to taste.

Assemble the salad: Add the strawberries to the bowl with the butternut squash. Tear the mint leaves into small pieces over the salad. Toss the salad with a light coating of the dressing. Garnish with the walnuts and goat cheese, if desired. Serve, and enjoy!

Serves 4

Avocado, Mushroom & Hearts of Palm With Truffle Oil Vinaigrette

Ingredients

Salad:
• 1 Haas avocado
• 1 14 ounce can hearts of palm – halves or quarters
• 6 – 8 white button mushrooms
• Generous pinch of salt
• Fresh ground pepper to taste

Spicy Truffle Oil Vinaigrette:
• 1 Tbsp extra virgin olive oil
• 1/4 tsp truffle oil
• 1 1/2 tsp O Pomegranate Champagne Vinegar
• 1 tsp Dijon mustard
• 1/8 tsp Sriracha sauce
• Small pinch of salt

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Avocado, Mushroom & Hearts of Palm With Truffle Oil Vinaigrette

Directions

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A wonderful combination of flavors and salad favorites from Kate Mann from her blog: Salad Every Day. It looks like a classic composed salad. But wait until you taste the dressing. If you have a love for the unorthodox, you will love this approach.

Prepare the salad ingredients: Rinse the mushrooms, pat dry, and trim off the fibrous stems. Slice into roughly 1/4 inch pieces. Drain the hearts of palm well. Peel and slice the avocado into 12 – 16 pieces.

Make the dressing: In a small bowl or measuring cup, whisk O Pomegranate Champagne Vinegar together with all of the dressing ingredients until well emulsified. Set aside.

Assemble the salad: Divide the avocado among individual plates. Arrange the hearts of palm and mushrooms next to the avocado. Taste-test the dressing on a piece of mushroom. Adjust the seasonings accordingly. Drizzle the dressing over the salad. Add fresh ground pepper, if desired. Serve, and enjoy!

Serves 4