Spinach, Fennel and Feta Salad with O Meyer Lemon Dressing

Ingredients

4 tbls O Meyer Lemon Olive Oil
2 tbls O Champagne Vinegar
1 Medium shallot, minced
Fresh, ground pepper
Course kosher salt
1 6-ounce package baby spinach leaves
1 Large fennel bulb, trimmed, quartered lengthwise, cored, thinly sliced crosswise
1 Bunch radishes, thinly sliced
¾ Cup crumbled feta cheese

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Spinach, Fennel and Feta Salad with O Meyer Lemon Dressing

Directions


Whisk O Meyer Lemon Olive Oil, O Champagne Vinegar, shallots in small bowl to blend. Season dressing with salt and pepper to taste.

Combine spinach, fennel and radishes in a large shallow bowl. Add dressing to coat. Sprinkle feta cheese over salad and serve.

Serves 4

O Cabernet Vinaigrette

Ingredients

1 tbsp. O Cabernet Vinegar
2 tbsp. O California Organic Extra Virgin Olive Oil
¼ tsp. kosher salt
Pinch fresh ground pepper

Variation:

Follow the above ingredients and add:

½ tbsp. finely chopped shallots
or
2 tbsp. finely chopped cherry tomatoes  – or both!

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O Cabernet Vinaigrette

Directions


Tomato-1This vinaigrette reminds us of late summer salads and the bounty of leafy lettuces carefully tended in childhood family gardens.

Delicate and delicious.  So simple in fact, it’s the perfect way to highlight the nuance of leafy greens and creates a whole new palate of summer dreams.

In a small bowl, mix together the O California Organic Extra Virgin Olive Oil
and the O Cabernet Vinegar.   Add the kosher salt and pepper.  Mix together into a smooth texture.

Taste.

Add more salt if you like it less tart.  We keep it simple.   However, it’s lovely to add chopped shallots or chopped cherry tomatoes to create more versions of this healthy delicious late summer vinaigrette.

Splash over freshly picked garden leafy lettuces.

4 Servings

Sugar Snap Peas with O Yuzu Rice Vinegar Dressing

Ingredients

8 ounces sugar snap peas, trimmed
2 tsp toasted sesame seeds
4 tbls O Yuzu Rice Vinegar
1 tsp honey
¼ tsp light soy sauce
1 scallion, sliced thin
½ tsp fresh ginger root, peeled and grated
2 tbls O Blood Orange Olive Oil
½ tsp toasted sesame oil
Kosher salt and freshly ground pepper to taste

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Sugar Snap Peas with O Yuzu Rice Vinegar Dressing

Directions


To mingle flavors, you can let the peas and the salad dressing stand for up to ten minutes. More than that and the peas start to loose their bright green color.

Cook sugar snap peas in a medium pot of boiling salted water until crisp-tender, about 4 minutes. Do not over cook. Transfer to a bowl of ice water and cool. Drain well. Thinly slice peas lengthwise. Keep cool.

Combine O Yuzu Rice Vinegar, honey, soy sauce, scallion, and ginger in small bowl. Whisk in oils. Stir in toasted sesame seeds. (Dressing can be set aside for several hours.)

Toss dressing with peas and serve.

Serves 6

O Balsamic Cranberry Sauce with Blood Oranges

Ingredients

1/3 cup O Oak Aged Balsamic Vinegar
1/3 cup sugar
1 12-ounce bag fresh cranberries
4 blood oranges

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O Balsamic Cranberry Sauce with Blood Oranges

Directions


Cut off all peel and pith from 3 blood oranges. Using small sharp knife cut between the membranes to release segments into small non-reactive bowl. Set bowl with segments aside. Cut remaining unpeeled blood orange into 8 pieces into food processor. Add fresh, washed cranberries, O Oak Aged Balsamic Vinegar, and sugar. Blend until mixture is finely chopped. Transfer relish to medium bowl and stir in blood orange segments. Cover and refrigerate over night. This is a quick and fresh twist on cranberries. The balsamic makes the cranberries sing!

Couscous & Halibut with O Orange Blossom Vinegar

Ingredients

1 lb. fresh halibut
1 garlic clove finely chopped
¼ cup finely chopped Poblano pepper
¼ cup O Orange Blossom Champagne Vinegar
¼ cup O Yuzu Rice Vinegar
½ cup O Blood Orange Olive Oil
O Premium Extra Virgin Olive Oil (for baking)
1 tbsp. Soy Sauce
1 cup fresh pea shoots for garnish
Salt and pepper to taste
1 box garlic couscous

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Couscous & Halibut with O Orange Blossom Vinegar

Directions


Pre-oil a baking dish (oven safe) with O Premium Extra Virgin Olive Oil. Season the fish w/salt and pepper to taste and apply a generous amount of olive oil to the top side. In a preheated 400-degree oven, bake for approximately 15 minutes. About halfway through you should baste again with olive oil.

While fish is baking, in a small non-reactive bowl combine the garlic, peppers, vinegars, soy sauce and O Blood Orange Olive Oil.

Prepare the couscous.  (Takes about 5 minutes.)

When the fish is done, separate it into two portions. In two flat bowls place a 1½ cups of couscous. Place a portion of fish over the couscous in each bowl. Spoon the sauce over the fish and let sit briefly so that the couscous absorbs some of the sauce. Garnish with fresh pea shoots. Delicious.
Enjoy!

Smoky Summer Corn Salad

Ingredients

2 ears of corn / 2 cups
2 poblano peppers
1/2 cup red bell pepper
1/2 cup red onion
1 firm avocado, peeled and pitted
6 cups or chilled chopped romaine lettuce
1/2 cup chopped fresh cilantro
1/2 cup crumbled Cotija cheese (or feta/salata ricotta)

1/2 cup O Jalapeño Garlic Olive Oil
1/4 cup O Citrus Champagne Vinegar
1 tsp. sea salt
1/2 tsp. cracked pepper

Brushing oil: 1/4 cup O Jalapeño Garlic Olive Oil

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Smoky Summer Corn Salad

Directions


jalgarliccornCrunchy, flavorful and refreshing. The sweet luxury of grilled summer corn with the aromatic kiss of jalapeño and garlic extra virgin olive oil. Simple and healthy with a burst of flavor. We love summer.

Brush O Jalapeño Garlic Olive Oil generously on shucked corn and place ears on medium heat grill. Rotate with tongs on the grill to caramelize the flavors and to prevent burning. Remove when corn appears done — usually 3-5 minutes. Cut kernels off roasted/ grilled corn. Let cool in a large bowl.

Roast poblano peppers over open flame or on the grill. Turning with tongs until charred all over. Place in paper bag and allow to “sweat” for 3-5 minutes. Peel, stem and seed poblano and red bell pepper. Cut peppers into 1/4 inch dice. Dice red onion. Dice avocado into 1/2 inch cubes. Rinse, spin and chop the Romaine and keep chilled. Chop the cilantro.

Whisk together the O Citrus Champagne Vinegar, O Jalapeño Garlic Olive Oil, salt, and pepper to make the vinaigrette. Toss all ingredients in a large salad bowl with the vinaigrette and sprinkle with the crumbled Cotija cheese. Salt and pepper to taste.

Serve on chilled plates.

Serves 4

O Roasted Garlic, Blue Cheese & Pear Salad

Ingredients

¼ cup O Roasted Garlic Olive Oil
2 tbls O Honey Apple Cider Vinegar
1 medium head red butter lettuce, torn into large pieces
¼ cup Pt. Reyes Blue Cheese (feta optional)
1 pear, thinly sliced
2 tbls red onion, thinly sliced
½ tsp kosher salt – to taste
½ tsp freshly ground black pepper – to taste

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O Roasted Garlic, Blue Cheese & Pear Salad

Directions


RstGarlrecipe3Imagine smoky roasted garlic and blue cheese comfort embracing sweet sliced pears.  This combination is one of our new favorites.  We love the creamy notes of Pt. Reyes Blue Cheese swirling with the floral kiss of O Honey Apple Cider Vinegar splashed over crisp pears.

In a small bowl whisk O Roasted Garlic Olive Oil & O Honey Apple Cider Vinegar together.  Add salt & pepper to taste.  Add thinly sliced pear to vinaigrette.  Set aside.

In a medium bowl add red onion & butter lettuce.  Add vinaigrette with pears & mix gently by hand.  Divide salad among 4 plates and crumble blue cheese on top.  Add a final pinch of salt & pepper.

Serve with chilled Sauvignon Blanc.

Serves 4

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

Smashing Baby Red Potatoes and Jack Cheese

Ingredients

3 lbs. baby red potatoes
½ cup O Jalapeño Garlic Olive Oil
3 garlic cloves
1 cup Jack cheese
½ cup fresh cilantro leaves chopped

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Smashing Baby Red Potatoes and Jack Cheese

Directions


O Jalapeño Garlic Olive Oil delivers all the taste with none of the heat for a great southwestern kick to your Thanksgiving table.

Bring washed potatoes and garlic cloves to boil in a large saucepan. Reduce heat to medium until potatoes are tender, about 16 mins. Drain. Retrieve soft garlic cloves and mash in small bowl.

Return hot potatoes to same saucepan, drizzle with O Jalapeño Garlic Olive Oil. Add mashed garlic and using back of wooden spoon smash potatoes to 1-inch cubes. Stir in cheese and cilantro. Salt to taste.

Grilled Tuna Steaks with Blood Orange-Ginger Sauce

Ingredients

¼ cup O Extra Virgin Olive Oil
¾ cup O Blood Orange Olive Oil, plus more for brushing
¼ cup O Yuzu Rice Vinegar
½ thinly sliced fresh ginger
3 medium shallots thinly sliced
3 large garlic cloves thinly sliced
1 tbsp. light soy sauce
6 1-inch thick tuna steaks
Kosher salt and freshly ground pepper to taste
1-2 ruby grapefruit segments

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Grilled Tuna Steaks with Blood Orange-Ginger Sauce

Directions


In medium saucepan heat O Extra Virgin Olive Oil. Stir in ginger, garlic and shallots, and soy sauce. Cook until garlic is transparent. Remove from stove. Stir in O Blood Orange Olive Oil and O Yuzu Rice Vinegar. Return to stove and simmer briefly. About 1 minute. Remove from stove.

Light grill or heat 2 grill pans. Lightly brush tuna steaks with O Blood Orange Olive Oil and season with salt and pepper. Grill the steaks over moderately high heat, turning once, until medium rare, about 6 minutes. Transfer steaks to plates and spoon sauce on top. Garnish with fresh grapefruit segments. Serve with jasmine rice.

Serve with steamed jasmine rice.

6 Servings