Spring Salad with Creamy Mint, Basil and Meyer Lemon Dressing

Ingredients

2 Persian cucumbers
3 cups spring salad greens, rinsed and spun
1 Tbsp. O Champagne Vinegar
2 Tbsp. O Meyer Lemon Olive Oil
2 Tbsp. O Fresh Basil Olive Oil
1 small head of spring garlic (or 1 small clove), minced
¼ cup Greek yogurt
¼ cup fresh mint, finely chopped
1 tsp. kosher salt
¼ tsp. cracked pepper

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Spring Salad with Creamy Mint, Basil and Meyer Lemon Dressing

Directions


Make the dressing by whisking the last eight ingredients in a medium bowl.

Peel the cucumbers. Using the same sharp peeler, gently create cucumber ribbons. Place in ice water to maintain crispness. Rinse and spin the salad greens and place in a medium-sized salad bowl. Drain cucumber ribbons and place in same salad bowl.

Drizzle dressing over salad and toss. Enjoy!

(This time of year many Farmers’ Markets are beginning to offer edible flowers such as nasturtium. Toss in a few in this simple Spring salad!)

Hearts of Endive With Nectarines

Ingredients

Salad:

  • 2 hearts of endive
  • 3 nectarines
  • 1-1/2 ounces hard, aged blue cheese
  • Optional: 8-12 red pickled pimentos
  • Pinch of salt

Dressing:

 

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Hearts of Endive With Nectarines

Directions


kate mann recipe_hearts of endive w nectarines

Kate at Salad Every Day, one of our favorite food bloggers, creates a scrumptious salad. Enjoy!

Prepare salad ingredients: Slice the endive into large bite size pieces and transfer to a salad bowl. Slice the nectarine into wedges and add to the bowl. Using a spatula-type cheese slicer or sharp knife, slice the cheese as paper thin as possible and arrange around the other salad ingredients. Add the pickled pimentos, if desired.

Dress the salad: Sprinkle the O Pomegranate Champagne Vinegar over the salad, followed by the lemon juice. Toss well, then drizzle the O Fresh Basil Olive Oil over the salad along with a sprinkle of salt. Toss again. Taste-test the salad and adjust the seasonings. For a tangier salad with a hint of heat, drizzle on a tablespoon or so of the pimento pickling juice. Serve, and enjoy!

Serves 4

 

Seared Carrots & Tomato Salad

Ingredients

Salad
• 2  12 oz. packages ready-to-eat petite carrots (tiny as you can find)
• 3 cup grape tomatoes (about 1 1/2 pints)
• 1 Tbsp butter
• 12 – 16 pitted olives, niçoise, Kalamata, Spanish green, or a combination
• Handful of red onion, sliced thin
• Salt & fresh ground pepper to taste

Dressing
• 1  1/2 Tbsp O Fresh Basil Olive Oil
• 1  1/2 Tbsp O California Balsamic Vinegar
• A few sprinkles dry basil

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Seared Carrots & Tomato Salad

Directions


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

In a large non-stick sauté pan, melt the butter over high heat. Add the carrots and sear, turning often until evenly browned, about 8 – 10 minutes. Transfer to a salad bowl; add the tomatoes and sliced onion.
Drizzle the O California Balsamic Vinegar, then the O Fresh Basil Olive Oil, directly onto the salad and toss well. Sprinkle the dry basil along with some salt and fresh ground pepper to taste over the salad and toss again. Garnish with the olives. Serve, and enjoy!

Serves 4

 

Sauteed Baby Zucchini with Squash Blossoms and O Fresh Basil Olive Oil

Ingredients

1 tbs. O California Premium Extra Virgin Olive Oil
1 lb. baby zucchini, halved lengthwise, each half cut lengthwise into 3 wedges
18 zucchini squash blossoms
O Fresh Basil Olive Oil to drizzle
Good kosher salt and cracked pepper to taste

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Sauteed Baby Zucchini with Squash Blossoms and O Fresh Basil Olive Oil

Directions


Heat O California Premium Extra Virgin Olive Oil in a heavy nonstick skillet over medium heat. Add zucchini; sauté until crisp-tender. Add squash blossoms and cook until barely wilted and still bright orange. Transfer to serving dish. Drizzle with O Fresh Basil Olive Oil and sprinkle with salt and pepper to taste.

Chilled Asparagus Soup with O Fresh Basil Olive Oil

Ingredients

3 lbs. asparagus, ends and tips removed. Cut remaining stalks crosswise in 1-inch pieces
2 ½ cups water
2 medium onions chopped fine
1 tbs. O Extra Virgin Olive Oil
2 cups chicken broth
O Fresh Basil Olive Oil for drizzling
Salt and pepper to taste

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Chilled Asparagus Soup with O Fresh Basil Olive Oil

Directions


Discard asparagus ends. In a small saucepan cook the reserved asparagus tips in water, uncovered, over high heat for about 3 minutes or until they are crisp and tender. Transfer asparagus tips with slotted spoon to a colander, reserving cooking liquid, and rinse under cold water to stop cooking. Drain the tips well.

In a 4-quart heavy sauce pan cook onions in O Extra Virgin Olive Oil over moderate heat, stirring until tender. Salt and pepper. Add asparagus stalk pieces, broth, reserved cooking liquid and simmer covered for about 15 minutes. Purée soup in a blender in small batches and place in large glass bowl. Adjust salt and pepper if desired. Stir and chill.

Divide soup among six bowls and add asparagus tips decoratively. Drizzle each bowl with O Fresh Basil Olive Oil and serve. Delicious.

O Fresh Basil Olive Oil Aioli

Ingredients

2 large egg yolks (preferably organic)
2 garlic cloves, minced
2 small anchovy fillets, minced (optional)
½ tsp. O Cabernet Vinegar
1 cup O Fresh Basil Olive Oil
1 tbs. warm water
1 tsp. fresh lemon juice
Salt and pepper to taste.

Aioli is a mayo-like emulsion. An easy short cut to making aioli from scratch is to whisk 2 tbs. O Fresh Basil Olive Oil into 1 cup mayonnaise.

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O Fresh Basil Olive Oil Aioli

Directions


Whisk egg yolks, garlic, anchovies, vinegar, and salt in a medium bowl. Whisk in 2 tbs. of O Fresh Basil Olive Oil a few drops at a time, then gradually whisk the remaining oil in a thin stream while whisking. Whisk 1 tsp warm water and lemon juice. Season with salt and pepper. Cover and chill.

Perfect served over grilled salmon or for dipping vegetable crudités. Delicious on turkey sandwiches on ciabatta rolls.

Healthy Winter Pesto

Ingredients

1/2 cup O Fresh Basil Olive Oil
8 leaves Swiss chard, de-stemmed and chopped
4 cloves crushed garlic
1/4 cup toasted pine nuts
1/4 cup shredded parmesan (optional)
salt and pepper to taste

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Healthy Winter Pesto

Directions


Chard-for-Healthy-Winter-PestoWe love this recipe when it’s cold outside and Summer seems like a distant dream. Phytonutrient rich & an excellent source of antioxidants — Swiss chard not only makes this recipe delicious — it is rich in vitamin C, K & A. All you need is a food processor & 4 simple ingredients and the sweet fresh taste of O Basil Pesto & Summer can be enjoyed anytime. Healthy is good!

Process the O Fresh Basil Olive Oil, Swiss chard, garlic, pine nuts, cheese and salt and pepper in food processor or blender until mixture is pureed.

Toss with pasta, smear on french bread, add to cooked white beans or spoon over salmon.

Angel Hair Pasta with Shrimp and O Fresh Basil Olive Oil

Ingredients

2 tsp. O Extra Virgin Olive Oil
1 (8 oz.) package angel hair pasta
1 tsp. finely minced garlic
1 lb. fresh large shrimp, peeled and deveined
2 cups Roma tomatoes, chopped
¼ cup O Fresh Basil Olive Oil
Good kosher salt, cracked pepper to taste
Parmesan cheese

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Angel Hair Pasta with Shrimp and O Fresh Basil Olive Oil

Directions


Bring a large pot of water to boil and add 1 tsp. O Extra Virgin Olive Oil and 1 tsp. salt. Cook pasta in boiling water until al dente. Place pasta in colander and rinse quickly in cold water to stop cooking.

Heat 1 tsp. O Extra Virgin Olive Oil in a 10-inch skillet over medium heat. Add shrimp and garlic and cook for 3-5 minutes. (Do not let garlic burn.) Remove from skillet and set aside.

In a large bowl place pasta, chopped tomatoes, and cooked shrimp. Drizzle with O Basil Olive Oil, sprinkle salt and pepper and grated Parmesan and toss. Serve.

Tomato Bruschetta with O Fresh Basil Olive Oil

Ingredients

6 heirloom or roma (plum) tomatoes, chopped
3 cloves minced garlic
½ cup O Fresh Basil Olive Oil
2 tsb. O California Balsamic Vinegar
¼ tsp. kosher salt
¼ tsp. fresh cracked pepper
1 French baguette

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Tomato Bruschetta with O Fresh Basil Olive Oil

Directions


Basil&tomatoesPreheat oven on broiler setting.

In a large bowl, combine the tomatoes, garlic, O Fresh Basil Olive Oil, O California Balsamic Vinegar, salt and pepper.  Allow the mixture to sit for 10 minutes.

Cut the baguette into ¾ inch slices.  On a baking sheet, arrange the baguette slices in a single layer.  Broil for 1-2 minutes until slightly brown.

Slather the tomato mixture evenly over the toasted baguette slices.  Lightly drizzle with more O Fresh Basil Olive Oil and serve.

Sonoma Spring Vegetable Salad with O Fresh Basil Olive Oil

Ingredients

2 tbsp. O California Organic Extra Virgin Olive Oil.
1 large sweet onion, chopped (about 1 cup)
1 1/2 cups fresh beans (lima, edamame, fava, etc), cooked al dente
Kernels from 6 ears of corn (about 5 cups)
1 pint cherry or grape tomatoes, halved
1 tbsp. O Citrus Champagne Vinegar
2 tbsp. O Fresh Basil Olive Oil
1/4 cup feta cheese, crumbled
Flaky sea salt and freshly ground black pepper, to taste

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Sonoma Spring Vegetable Salad with O Fresh Basil Olive Oil

Directions


In a medium saucepan, heat O California Organic Extra Virgin Olive Oil. Add the chopped onion and a small pinch of salt and cook, stirring, over medium heat until translucent and tender, about 5 minutes. Lower the heat, add the beans and corn and stir over medium-low heat for about 1 minute, until tender but still crisp.

Transfer cooked ingredients to a large bowl and let the mixture cool. In a small bowl whisk O Citrus Champagne Vinegar and O Fresh Basil Olive Oil, salt and cracked pepper. In a large bowl toss in with vegetables, including raw tomatoes, then top with the feta cheese. Adjust salt and pepper to taste.

6 Servings