Crisp Kale and Strawberry Salad with O White Balsamic Vinaigrette

Ingredients

For the vinaigrette:

For the salad:

  • 6 large curly kale leaves
  • ½ cup strawberries, sliced
  • 2 tbsp pine nuts
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Crisp Kale and Strawberry Salad with O White Balsamic Vinaigrette

Directions


One of our favorite goodies to grab at summer farmers markets are fresh strawberries.

They’re packed with antioxidants and Vitamin C, and when eaten fresh and whole, they are fat, sodium and cholesterol free. Combine them with the all-mighty superfood kale, and you’ve got a powerful plate full of nutrients. Toss with our sweet O White Balsamic vinaigrette and dish up!

INSTRUCTIONS:

  1. First, wash and dry the kale leaves. Then, tear into small pieces, removing the stems. In a large bowl, massage the kale leaves to soften them up.
  2. While waiting for the kale to become tender, prepare the vinaigrette. Whisk together the O White Balsamic, O Premium Extra Virgin Olive Oil, salt, and pepper. Set aside.
  3. Toss the kale with vinaigrette, then add sliced strawberries on top.
  4. Sprinkle with pine nuts and serve.

Tip: Not a fan of pine nuts? Simply swap for slivered almonds or walnuts and enjoy!

Classic Hummus with O Jalapeño Garlic Olive Oil

Ingredients

  • 1 15 oz can chickpeas, rinsed and drained
  • ¼ cup fresh-squeezed lemon juice
  • ¼ cup tahini
  • ½ of a large garlic clove, minced
  • 2 tbsp O Jalapeño Garlic Olive Oil
  • ¾ tsp salt
  • ½ tsp ground cumin
  • 2-3 tbsp water, as needed
  • Paprika to sprinkle
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Classic Hummus with O Jalapeño Garlic Olive Oil

Directions


Smooth, creamy hummus is one of our go-to guilty pleasures.

Good news — hummus is surprisingly easy to make from scratch and is an excellent source of plant-based protein and fiber (thanks to the power of chickpeas!). We like to kick it up a notch with O Jalapeño Garlic Olive Oil to give it the perfect amount of spice and garlic goodness.

INSTRUCTIONS:

  1. In a food processor, combine tahini and lemon juice. Process for 30 seconds. Scrape the sides and process another 30 seconds.
  2. Add O Jalapeño Garlic Olive Oil, garlic, cumin and salt. Process 30 seconds. Scrape the sides and process another 30 seconds.
  3. Add ½ can of drained chickpeas and process 1 minute. Add remaining chickpeas and process 1-2 minutes more. If too thick, add water a little at a time and continue to process to the desired consistency.

Place the hummus in a serving dish. Using a spoon, create a shallow depression in the hummus and drizzle O Jalapeño Garlic Olive Oil into it. Sprinkle with paprika and serve with fresh veggie sticks, whole-grain pita bread or pita chips for dipping.

Tip: Why make hummus at home when the local convenience store offers grab-and-go containers? Many store-bought items, including hummus, contain more sodium, preservatives and additives than a homemade alternative. Homemade hummus is quite simple and quick, so it’s worth the minimal effort. We also feel that the flavors of the lemon, garlic and oil seem more fresh when made from scratch. Yum!

Fresh Tomato Bruschetta with O Basil Olive Oil & O California Balsamic

Ingredients

  • 2 medium sized tomatoes, chopped
  • ¼ cup O Fresh Basil Olive Oil
  • 1 tsp O Oak Aged Balsamic
  • Coarse salt (such as sea salt or Maldon salt), to taste
  • 8 slices coarse country bread, each about ½ inch thick
  • 2 large garlic cloves
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Fresh Tomato Bruschetta with O Basil Olive Oil & O California Balsamic

Directions


Juicy, bright, antioxidant-rich tomatoes peak in the summer months and are deliciously versatile.

We love making this fresh tomato bruschetta recipe as a light bite to snack on in the shade at a summer picnic or as an easy appetizer for a backyard BBQ. Get playful and experiment with different tomato varieties (we love heirloom tomatoes!). Simple, nutritious and delicious!

INSTRUCTIONS:

  1. Preheat a broiler or prepare a fire in a charcoal grill.
  2. In a bowl, combine the tomatoes, O Fresh Basil Olive Oil, O Oak Aged Balsamic and salt to taste. Toss gently and coat well.
  3. Brush each slice of bread on both sides with O Fresh Basil Olive Oil. Then, place the bread on a baking sheet or grill rack and broil or grill, turning once, until lightly toasted on both sides, about 2 minutes total. Remove from the broiler or grill and immediately rub top side of each slice with the garlic cloves.
  4. Arrange the bread slices, garlic-rubbed side up, on a serving platter and spoon on the tomato mixture, dividing evenly among slices.

If desired, give each piece a quick drizzle of O Fresh Basil Olive Oil.

Tip: If you have a green thumb or want to give gardening a try, tomatoes are easy to grow at home and are a classic crop in home gardens. Imagine having fresh, luscious tomatoes at your fingertips all summer long!

Baby Arugula & Strawberry Salad with O Meyer Lemon Olive Oil & O Fig Balsamic Vinaigrette

Ingredients

For the vinaigrette:

For the salad:

  • 4 cups baby arugula
  • 10 strawberries, quartered
  • ¼ cup almonds, lightly toasted and sliced
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Baby Arugula & Strawberry Salad with O Meyer Lemon Olive Oil & O Fig Balsamic Vinaigrette

Directions


We can’t pass up a good arugula salad.

Not only is arugula a low-calorie leafy green, it’s a scrumptious source of vitamins and minerals. Add fresh strawberries to the mix and gain antioxidants, fiber and vitamin C! Strawberries and arugula make a perfect pair as the sweet berry flavor compliments the arugula, which is considered slightly bitter. We prefer baby arugula as it’s a bit more tender and mild. Coat with our simply irresistible vinaigrette and voila!

INSTRUCTIONS:

  1. Preheat the oven to 350°.
  2. Rinse the arugula and strawberries and set aside to dry.
  3. Spread whole almonds in a single layer on a cookie sheet lined with parchment paper. Then, bake for 5- 10 minutes, shaking the pan a few times to redistribute the nuts so they toast evenly. Just as they turn golden brown and aromatic, remove and transfer to a cutting board to cool. Then, slice.
  4. Layer dried arugula and strawberries, plus cooled and sliced almonds in a salad serving bowl.
  5. In a small bowl, whisk together the vinaigrette ingredients listed above.
  6. Drizzle vinaigrette over salad, toss gently and serve the rest of the dressing on the side. Finish with additional salt and fresh ground pepper to taste.

Tip: We recommend toasting whole almonds for the best results, but it’s possible to toast pre-sliced almonds as an alternative. If toasting sliced almonds, cut the baking time to 3 – 4 minutes as the sliced nuts are subject to burning more easily.

Summer Cucumber Salad with O Apple Cider Vinegar

Ingredients

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Summer Cucumber Salad with O Apple Cider Vinegar

Directions


Cool, crispy cucumbers are a great source of vitamins, antioxidants and fiber.

We love that they’re low in calories and provide the perfect crunch for a fresh summer salad. Plus, cucumbers are composed of about 96% water, making them one of the most hydrating foods you can find. Stay hydrated and nourished with this refreshing and simple salad recipe and keep cool as a cucumber this summer!

INSTRUCTIONS:

  1. Peel, core and slice cucumbers, then place in medium bowl.
  2. Prepare vinaigrette by combining all other ingredients in a separate small bowl. Whisk, then drizzle the vinaigrette over the cucumbers and gently toss.
  3. Refrigerate until ready to serve.

Tip: Don’t have fresh basil on hand? Don’t fret. Just swap the ¼ cup of O Premium Extra Virgin Olive Oil with O Fresh Basil Olive Oil. Or, combine fresh basil and O Fresh Basil Olive Oil for extra basil bliss!

Simple O Champagne Vinaigrette

Ingredients

1 tbsp O Champagne Vinegar
3 tbsp O Premium Extra Virgin Olive Oil
½ tsp Dijon mustard
Pinch of thyme
Salt and cracked pepper to taste

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Simple O Champagne Vinaigrette

Directions


We love this deliciously simple vinaigrette. You can use it as is or as a base for some salad creativity by adding herbs such as finely chopped fresh sage or thyme, Dijon mustard for an extra tang, shallots for some new depth. Or, a teaspoon of Greek yogurt for some creamy deliciousness. Or, if you are feeling daring add all of
the above. You will love how versatile this vinaigrette can be!

INSTRUCTIONS:

In a medium bowl, add all of the ingredients and whisk. Simple and delicious!

Sweet Green Pea Salad with O Meyer Lemon Olive Oil & O Champagne Vinegar

Ingredients

For the vinaigrette: 

1 tbsp O Champagne Vinegar

3 tbsp O Meyer Lemon Olive Oil

1 tsp lemon zest

Salt and pepper to taste

 

For the salad: 

½ cup whole hazelnuts (almonds are a great substitute if you can’t find hazelnuts)

1 ½ cups fresh green peas

½ tsp shallots, minced

½ cup goat cheese, crumbled

4 mint leaves, minced

½ tsp cracked pepper

Salt to taste

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Sweet Green Pea Salad with O Meyer Lemon Olive Oil & O Champagne Vinegar

Directions


Delicate and delicious, green peas are one of our favorite legumes and are packed with nutritious vitamins and minerals as well as a fair amount of fiber and antioxidants. Peas peak in the spring season and are easy to dress up with some effortless, yummy ingredients. Find out for yourself with this simple green pea salad recipe. Enjoy!

INSTRUCTIONS:

  1. Preheat oven to 350° F. Place the hazelnuts on a rimmed baking sheet lined with parchment paper.  Roast for 15 minutes, then let the nuts cool. Once cooled, rub the skins off of the nuts (the skin is bitter and will affect the flavor outcome).
  2. While the roasted hazelnuts cool, make the vinaigrette. Whisk O Champagne Vinegar, O Meyer Lemon Olive Oil, lemon zest, salt and pepper together in a small bowl. Taste test to be sure it’s seasoned to your liking regarding the salt and pepper.
  3. Place the cooled and skinned hazelnuts in a small non-stick saucepan. Heat over medium-high heat and stir constantly. Continue stirring for about 2 minutes. Then, remove the nuts from the pan and spread onto a sheet of parchment paper to cool.
  4. Place a steamer basket into a medium saucepan filled with about 2 inches of water. Bring water to a boil over medium-high heat. Rinse the peas and then place them into the steamer basket, and reduce heat to medium. Cover and steam the peas for 5 minutes, until they are tender.
  5. Remove the peas from the pan and place them in a medium mixing bowl. Add the minced shallots, salt and pepper, and mix well. Pour the vinaigrette into the mixture and toss to coat. Top with goat cheese, hazelnuts and minced mint leaves. Serve immediately.

Tip: If you have a green thumb or want to give gardening a try, consider growing mint at home as it’s a fairly friendly herb to care for. Mint can even grow in a pot indoors on the windowsill or countertop. There’s nothing quite like having homegrown herbs for freshness and convenience when cooking. Plus, it’ll give your kitchen a fresh scent!

 

Shrimp on Endive with O Citrus Champagne Vinegar

Ingredients

1 lb (about 16-20) raw, peeled, deveined, tail-on shrimp

2 lemons, thinly sliced

3 stems fresh tarragon, plus a few leaves for garnish

2 – 3 heads Belgian endive (outer leaves and ends trimmed), separated into 16 leaves of similar size

1/2 cup regular or low-fat mayonnaise (do not use nonfat)

1 tbsp prepared white horseradish

4 tbsp O Citrus Champagne Vinegar

1 tbsp fresh tarragon, finely chopped

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Shrimp on Endive with O Citrus Champagne Vinegar

Directions


In search of a party pleaser for your next event? Endive serves as an elegant edible dish for these scrumptious shrimp bites with a citrus twist. (The secret is in the sauce!) Don’t be surprised when your guests gush over this starter and ask you to share your source.

INSTRUCTIONS:

  1. Place the shrimp in a deep saute pan. Add the lemon slices and tarragon, then gently drizzle 3 tbsp of O Citrus Champagne Vinegar. Bring to just below a boil over medium heat, then reduce the heat to low and cook for 3 minutes until the shrimp are pink and opaque. Use a slotted spoon to transfer the shrimp to a cutting board.
  2. Trim and discard the tails of the shrimp, then cut each shrimp horizontally in half. Place in a mixing bowl. Cover and refrigerate for a few minutes (or up to a day if preparing in advance).
  3. Meanwhile, create the sauce. Whisk together the mayonnaise, horseradish and remaining 1 tbsp O Citrus Champagne Vinegar in a medium bowl. Then, gently stir in the tarragon.
  4. When ready to serve, place upturned endive leaves onto a platter, evenly spaced out. These will act as edible dishes (lettuce cups).
  5. Fill each endive leaf with 2 shrimp halves, then add a spoonful of sauce atop each cup. Garnish with a few single tarragon leaves.

Tip: While there are multiple varieties of endive, we chose Belgian endive  as it’s shape serves as a natural cup or dish to fill with deliciousness. Other varieties, such as curly endive (frisée) and broad-leafed endive (escarole) are better used to add texture to salads. Belgian endive is available from September to May.

Seared Scallops, Grapefruit, Arugula and Spinach Salad with O Citrus Champagne Vinaigrette

Ingredients

For salad:

2 pink grapefruits, sliced (reserve 3 slices or vinaigrette)

1 lb dry-packed sea scallops, washed and dried with a paper towel

2 tsp O Premium Extra Virgin Olive Oil

Salt and pepper to taste

8 oz baby spinach and arugula, mixed

 

For vinaigrette:

2 tbsp O Premium Extra Virgin Olive Oil

1 tbsp O Citrus Champagne Vinegar

2 tbsp shallots, chopped

Salt and pepper to taste

Grapefruit juice from 3 reserved slices of grapefruit

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Seared Scallops, Grapefruit, Arugula and Spinach Salad with O Citrus Champagne Vinaigrette

Directions


While scallops are often considered a succulent shellfish, preparing this seafood splendor at home is an easier indulgence than you’d think. This delectable yet simple salad recipe will prove just that.

P.S. Did you know that scallops are considered a superfood? These mollusks are a good source of magnesium and potassium, and are packed with protein.

Enjoy!

INSTRUCTIONS:

  1. Peel the skin and white membrane off the grapefruit and separate the pieces.
  2. Set aside 3 grapefruit slices for the vinaigrette. Chop up remaining grapefruit for the salad.
  3. In a medium bowl, whisk olive oil, O Citrus Champagne Vinegar, chopped shallots, salt and pepper. Plus, squeeze the juice from the 3 slices of grapefruit set aside earlier.
  4. Heat a large pan on high heat. While the pan is heating, season scallops with salt and pepper.
  5. When the pan is hot, add the O Premium Extra Virgin Olive Oil and place scallops in the pan.
  6. Sear without touching them for a few minutes until the bottom forms a nice caramel colored crust.
  7. Turn and cook about another minute while their centers are still slightly translucent (you can check this by viewing them from the side). Be careful not to overcook.
  8. Remove the seared scallops from the pan.
  9. Divide the baby greens evenly between four plates.
  10. Arrange grapefruit on the plate and top with scallops.
  11. Drizzle the dish with the vinaigrette.

Tip: We recommend using sea scallops as they’re more readily available year-round and are a bit larger and meatier than bay scallops. Essentially, you can use either type for this tasty treat. Just be sure to reduce the cooking time for bay scallops and keep an extra eye out to avoid overcooking them.

Shaved Asparagus and White Bean Salad with O Citrus Champagne Vinegar

Ingredients

2 bunches fresh asparagus (about 1 lb each)

1 medium red onion, thinly sliced

3 ½ cups cooked cannellini beans or 2 15-oz BPA-free cans cannellini beans, drained and well rinsed

1 ½ tbsp O Meyer Lemon Olive Oil

1 ½ tbsp O Citrus Champagne Vinegar

½ cup or 2 oz unsalted walnuts, lightly toasted and chopped

½ cup or 2 oz shaved Pecorino Romano or Parmesan cheese

¼ cup basil, slivered

Sea salt and fresh ground black pepper to taste

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Shaved Asparagus and White Bean Salad with O Citrus Champagne Vinegar

Directions


Asparagus is an elegant yet approachable vegetable that we love for its versatility. While it’s available year-round, asparagus shines while in-season from February to June. As the weather warms up, we love to serve this cool asparagus salad which is great as an appetizer or served as a side dish.

INSTRUCTIONS:

  1. Rinse asparagus and trim the tough ends of the stems.
  2. Hold each spear of asparagus by its thick stem and lay it down on a cutting board. Using a vegetable peeler, shave the asparagus into long ribbons. Place ribbons in a large bowl and discard remaining stems. (Note: You should be left with about 1 lb of shaved asparagus.) Drizzle the O Meyer Lemon Olive Oil over the shaved asparagus ribbons and toss to coat.
  3. Add onion, cannellini beans, and O Citrus Champagne Vinegar. Toss to combine all ingredients.
  4. Fold in walnuts, cheese and basil. Season with salt and pepper to taste.
  5. The shaved asparagus salad can be served immediately or prepared in advance. If preparing in advance, chill the compiled dish, covered, for 4 to 6 hours in the refrigerator.

Tip: Snapping the stems of asparagus at their natural breaking point can actually result in excess food waste. Instead, we recommend trimming just the tough ends of the stems so that you have more asparagus to enjoy.