Kale Salad With Ricotta Cheese, Sweet Potato & Fig Balsamic Vinaigrette

Ingredients

SALAD

  • 3 ounces ready-to-eat baby kale
  • 8 ounces part-skim ricotta cheese
  • 1 medium sweet potato, baked or boiled, and diced into roughly 1/2 inch pieces*
  • 1 ounce roasted salted pecans
  • Optional: 1 tablespoon minced chives
    *If your market does not carry prepared sweet potatoes, opt for raw. One sweet potato takes about 7 minutes to cook in a micro-wave oven.

VINAIGRETTE

  • 1 1/2 tablespoons extra virgin olive oil
  • 1 tablespoon fig balsamic vinegar (plus 1 tablespoon to flavor the ricotta cheese)
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon fresh minced garlic
  • 1/8 teaspoon salt & fresh ground pepper to taste

 

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Kale Salad With Ricotta Cheese, Sweet Potato & Fig Balsamic Vinaigrette

Directions

Here is a creative recipe from Kate Mann on her blog: Every Day Salad.

KaleSalad

Arrange the ricotta cheese and sweet potato: Spread the ricotta cheese across the bottom of a large shallow bowl or serving plate. Drizzle a scant tablespoon of fig balsamic vinegar over the cheese, tipping the plate every which way so that the vinegar spreads evenly across the cheese. Arrange the diced sweet potato over the cheese. Sprinkle with chives (optional).

Make the dressing and toss the salad: In a small bowl or measuring cup, whisk the dressing ingredients together until emulsified. Transfer the kale to a salad bowl and toss the salad with a light coating of the dressing. Add salt and pepper to taste and toss again.

Assemble the salad: Arrange the kale salad over the ricotta cheese and sweet potato. Garnish with the pecans. Serve, and enjoy!

Zesty Marinated Feta Cheese

Ingredients

  • 8-ounce block feta, cut into bite-size chunks
  • 3 fresh bay leaves
  • 2/3 cup O Meyer Lemon Olive Oil
  • 1/3 cup O Sherry Vinegar
  • 2 tbs. lemon juice
  • Zest of 1 lemon
  • 3 garlic cloves, grated or finely chopped
  • 1 small shallot, halved and sliced thin
  • Generous pinch red pepper flakes
  • 1 tsp. chopped fresh oregano
  • 2 tsp. chopped fresh rosemary
  • Salt & cracked black pepper to taste
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Zesty Marinated Feta Cheese

Directions

feta3Try this delicious recipe from Wendy, on one of our favorite blogs, The Weekend Gourmet.
Step 1: Add the cubes of feta cheese to a pint-sized glass jar. Slide the bay leaves into the sides of the jar, next to the feta cheese.
Step 2: Add the O Meyer Lemon Olive Oil (O Roasted Garlic Olive Oil works too), O Sherry Vinegar, lemon juice and zest, garlic, sliced shallot, oregano, rosemary, red pepper flakes, and salt & pepper to a large measuring cup. Whisk well to combine. Pour the dressing into the jar, over the feta.

Step 3: Seal the glass jar and refrigerate a minimum of 2 hours before serving — overnight is best if you have time. To serve, add the feta cubes to a serving platter and pour some of the flavorful dressing over the top. Serve with crisp crackers — hummus is a fabulous pairing with this flavored feta.

This easy make-ahead appetizer is simply delicious! The briny feta is a little spicy from the red pepper flakes, and the lemon juice and zest pairs nicely with the Meyer Lemon-infused olive oil. The Sherry vinegar provides a not-too-acidic tang, and the trio of fresh Mediterranean herbs is the perfect background flavor. This appetizer is perfect to have in your culinary bag of tricks — it’s perfect for entertaining! It also makes a really fun hostess gift if you’re invited to a party.

Humboldt Fog with O Blood Orange Drizzle

Ingredients

1 small wedge of Humboldt Fog (can be substituted with another type of goat chevre)
1/3 cup of O Blood Orange Olive Oil
1 tsp.  O Orange Blossom Champagne Vinegar

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Humboldt Fog with O Blood Orange Drizzle

Directions

WinterCitrus

Have you heard of Humboldt Fog goat cheese (yes, it’s the one with a streak of ash running through it). This is possibly our favorite cheese and made by the kind folks up at Cyprus Grove Cheese Company in Northern California. Sort of a dreamy goat, sort of a mild blue, but with a nutty creamy texture & flavor that pairs beautifully with our O Blood Orange Olive Oil.

Place the wedge of room temperature Humboldt Fog cheese on a small serving plate with a slight lip. Break up the wedge slightly with a cheese knife or small spoon. This will allow the oil to permeate the cheese and make it easier for everyone to scoop up with small spoons or chunks of crusty bread. Drizzle the oil over the cheese.

Splash the O Orange Blossom Champagne Vinegar gently around the edge of the platter where the Blood Orange olive oil has pooled.

We like to use small spoons to scoop the mixture onto french baguette slices with the cheese & just allow everyone to dip & swirl as much as they like. We recently served this to all of our visitors at the Fancy Food Show in San Francisco — around 5,000 servings. People were so filled with joy at the discovery of a new flavor combination & taste sensation. The idea of serving O Blood Orange Olive Oil & cheese with a splash of O Orange Blossom Champagne Vinegar kept people coming back on day 2 & 3. It was so much fun to share our love of all things O! Food is fun.

O Harvest Salad

Ingredients

1 bunch of Lacinato kale

1 acorn squash

O California Extra Virgin Olive Oil, for brushing

1 cup whole hazelnuts, toasted and rough chopped

2 Fuyu persimmons, diced (no need to peel)

1 cup cooked wild rice

1 ripe pear, halved and thinly sliced

1/2 cup pomegranate seeds

1/2 cup crumbled blue cheese

A handful of dried figs, halved or quartered depending on size

 

Dressing

1/2 cup O California Extra Virgin Olive Oil

2 Tbsp O Pomegranate Champagne Vinegar

4 Tbsp pomegranate molasses

1 – 1 1/2 tsp ground allspice, to taste

salt and fresh cracked black pepper to taste

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O Harvest Salad

Directions

O Harvest Salad

Try this gorgeous salad as a perfect accompaniment or the main attraction. It brings colorful beauty and healthy flavor to any table during the cold fall and winter months!

Set oven to 350F.

Halve the squash and remove the seeds. Rinse the pulp off them and pat dry. Toss the seeds with a little O California Extra Virgin Olive Oil to coat. Thinly slice one half of the squash. Toss the squash slices with more of the olive oil and a little salt and pepper. Arrange on a baking sheet and put the seeds alongside them. Roast the seeds for 15 minutes, stirring once during baking. Turn the squash and roast for another 15 minutes, or until tender.

Wash and dry the kale. Strip the leaves from stem. Stack the leaves and use a sharp knife to shred it finely. Cut the shreds in half if they are long. Put the kale in a large shallow salad bowl and toss with a couple of tablespoons of the dressing.

Arrange the rest of the ingredients on top, either in stripes, or sections, putting the pomegranate seeds in the center.

To make the dressing put the O California Extra Virgin Olive Oil, the O Pomegranate Champagne Vinegar, pomegranate molasses, ground allspice, and salt and pepper in a small jar, cover and give a good shake. Taste to adjust any of the components to your liking. Store extra dressing in the refrigerator.

Butternut Squash Soup with O Sherry Vinegar and O California Organic Olive Oil

Ingredients

2 tablespoons O California Organic Extra Virgin Olive Oil

1 small onion, chopped

1 stalk celery, chopped

1 medium carrot, chopped

3 cups butternut squash — peeled, seeded, and cubed

1 (32 fluid ounce) container chicken stock

Salt and freshly ground black pepper to taste

1 tablespoon O Sherry Vinegar

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Butternut Squash Soup with O Sherry Vinegar and O California Organic Olive Oil

Directions

O_Sherry_OrgEVO_Squash_croppedAdd some warmth to your evening on a chilly, fall night. This Butternut Squash Soup will soothe your soul.

Heat the O California Organic Extra Virgin Olive Oil in a large pot, and cook the onion, celery, carrot, and squash for 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover the vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.

Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper. Drizzle the O Sherry Vinegar just prior to serving.

Serves 4-6.