Fresh Strawberries with O Oak-Aged Balsamic Vinegar

Ingredients

1 pint of fresh, ripe strawberries

1 Tbsp local honey (optional)

3 Tbsp O Oak-Aged Balsamic Vinegar, O Honey White Balsamic Vinegar or O Fig Balsamic Vinegar

Mascarpone, crème fraîche or vanilla ice cream

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Fresh Strawberries with O Oak-Aged Balsamic Vinegar

Directions


This is the simplest dessert and so flavorful. The perfect way to win a heart at a romantic dinner or a great way to celebrate the spring berry harvest.

Directions:

Slice the strawberries into a medium-sized bowl. If you like it sweet, add 1 Tbsp local honey, adding more or less to taste. Add 3 Tbsp O Oak-Aged Balsamic Vinegar. Let sit at room temperature to allow strawberry juices and vinegar to meld. After 1 hour, place in the refrigerator to chill. When ready to serve, place a dollop of your favorite topping. Garnish with a slight grind of black pepper and a pinch of lemon zest.

NOTE: This recipe is delicious with any of O’s sweet and rich balsamic vinegars. Try it with: O Fig Balsamic Vinegar, or O Honey White Balsamic Vinegar.

Pork Loin & Dried Apricot Salad

Ingredients

Salad:

  • 5 ounces ready-to-eat salad greens such as baby kale or mesclun mix
  • 12 ounces prepared pork loin roast
  • 16 dried apricots
  • 1 red apple, such as fuji, gala or pink lady
  • Optional: 1/4 c maple glazed walnuts or other candied nuts

Sherry Vinaigrette Dressing:

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Pork Loin & Dried Apricot Salad

Directions


 

 

 

Kate Mann at Salad Every Day creates another great salad and loves O Sherry Vinegar for its super-smooth, rich flavor.

Make the O Sherry vinaigrette: In a small bowl, whisk together vigorously O Sherry Vinegar and O California Organic Extra Virgin Olive Oil with the dressing ingredients, so that they emulsify and thicken. Taste-test the dressing on a piece of lettuce and adjust salt, pepper, and other seasonings according to your preferences, adding more garlic (optional) for a more pungent dressing or more sugar for a sweeter flavor.

Prepare the salad ingredients: Cut the pork loin into large bite-size pieces. Slice the apricots in half or quarters, and cut the apple into bite-size pieces.

Assemble the salad: Transfer the salad greens to a serving bowl and add about half of the meat and fruit. Whisk the dressing again, then toss the salad with a light coating of the dressing. Arrange the remaining meat and fruit on top of the salad, along with the candied nuts (optional). Drizzle additional dressing over the salad, if desired. Serve, and enjoy!

Serves 4

 

Brownies with O Blood Orange Olive Oil

Ingredients

  • 3/4 cup O Blood Orange Olive Oil, plus more for oiling the pan
  • 1 1/2 cups all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/2 tsp fine salt
  • 4 ounces semisweet or bittersweet chocolate, chopped
  • 2 cups sugar
  • 4 large eggs, lightly beaten
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Brownies with O Blood Orange Olive Oil

Directions


Preheat the oven to 350 degrees. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on at least 2 sides. Using O Blood Orange Olive Oil, oil the foil (not including the overhang).

Whisk together the flour, cocoa powder and salt in a medium bowl. Melt the chocolate with the O Blood Orange Olive Oil in a medium saucepan over medium heat, stirring frequently. Let cool slightly. Stir in the sugar and eggs. Add the flour mixture, and stir to combine.

Pour the batter into the prepared pan, and bake until a toothpick comes out with just a few crumbs, 30 to 35 minutes. Let the brownies cool completely in the pan on a cooling rack. Use the foil overhang to help lift them out of the pan. Cut into 16 squares. Store in an airtight container at room temperature for up to 3 days.

Baked Apples with Fig Balsamic Vinegar & Crème Fraîche

Ingredients

  • 4 large baking apples, such as Honeycrisp
  • 4 tsp (1/2 stick) butter, softened
  • 1/2 cup brown sugar
  • 3/4 tsp cinnamon
  • 1/4 cup chopped pecans
  • O Fig Balsamic Vinegar
  • Crème fraîche
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Baked Apples with Fig Balsamic Vinegar & Crème Fraîche

Directions


Preheat the oven to 375 degrees. Wash and core apples, leaving enough of the core at the base of the apple to contain the filling.

Combine the butter, brown sugar, cinnamon and chopped pecans in a small bowl. Roll log shapes of the mixture and press enough into each apple to fill the core.

Fill a 2-quart baking dish with about 3/4 cup water, or enough to cover the bottom. Place the apples upright in the dish. Bake until the apples are soft and the filling is browned, 1 hour. Remove from baking dish, dry if needed and place on serving dish.

Drizzle O Fig Balsamic Vinegar over baked apples. Top with a dollop of chilled crème fraîche and serve.

Enjoy with a crisp Pinot Gris or chilled Sancerre.

Serves 4

Roasted Turkey with O Sherry Vinegar Glaze

Ingredients

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Roasted Turkey with O Sherry Vinegar Glaze

Directions


Preheat the oven to 325 degrees. Rinse the turkey inside and out with cold water. Dry thoroughly with paper towels. Sprinkle the cavity with salt and pepper. Stuff loosely (stuffing expands during cooking) with your favorite stuffing recipe and close the opening with metal skewers. Also stuff the neck cavity and skewer it closed. (Place the leftover stuffing in a buttered soufflé dish and bake it alongside the turkey for the last hour of its cooking time, basting the stuffing occasionally with pan juices.)

Tie the turkey’s legs together and place it on a rack (we use a Teflon-coated V-shaped rack) set in a large roasting pan.

Whisk O California Premium Extra Virgin Olive Oil, O Aged Sherry Vinegar, and maple syrup together well to make the glaze. With a pastry brush, glaze (paint) the turkey with the glaze mixture, lifting it up to reach the underside. This method makes the bird very dark, very quickly, so the turkey should either be tented with foil when dark or you can glaze it about 1/2 way through the cooking, or 2 hours before it is done.

Place the turkey in the center of the preheated oven and roast, basting occasionally with accumulated pan juices, until a thermometer inserted into the thickest part of the thigh registers 170 degrees and juices run clear. This should take between 4 ½ and 5 hours. The turkey skin should be quite dark. Check at the 4-hour point and if it isn’t, brush again with the molasses mixture.

Transfer the turkey to a platter or carving board and let it rest for 20 minutes before carving.

Grapefruit, Kale Crunch Salad with Chili-garlic Dressing

Ingredients

Salad:

  • 2 bunches kale, ribs removed and leaves sliced into ¼ inch shreds
  • 1 avocado, cubed
  • 1 ruby-red grapefruit, sectioned and all pith removed. (Do not use prepared grapefruit as it generally has added sugar that will change the taste of the salad.)
  • 2 cups Chinese cabbage, shredded thinly
  • 2 cups watercress, rinsed and stems removed
  • 5 radishes, washed, and thinly sliced
  • ½ cup slivered almonds

 

Chili/Garlic dressing:

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Grapefruit, Kale Crunch Salad with Chili-garlic Dressing

Directions


You’ll want to try this healthy and delicious kale salad. Perfect as your main dish or as a side.

Combine all ingredients for the dressing in a blender and blend on high for 3 minutes or until all ingredients are broken down. Taste. Add more salt and pepper if desired.

In a large salad bowl combine all salad ingredients and toss with the Chili-garlic dressing. Enjoy!

Serves 4

Apple & Pear Salad

Ingredients

Salad:
• 5 ounces, mixed ready-to-eat dark greens such as baby kale, arugula, or spinach
• 1 apple
• 1 pear
• Red onion, sliced very thin, to taste
• 1/4 cup grated aged gouda or cheddar cheese
• 1/4 cup roasted pecans
• Salt and fresh ground pepper to taste

Dressing:
• 3 tbsp. O California Extra Virgin Olive Oil
• 2 1/2 tsp. O California White Balsamic Vinegar
• 1 tbsp. maple syrup
•  1-2 tsp. fresh minced ginger
• 2 tbsp. minced red onion
• 1/8 tsp. salt
• Fresh ground pepper to taste

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Apple & Pear Salad

Directions


 

 

 

 

Kate Mann at Salad Every Day creates a Fall-inspired salad that blends the beautiful, seasonal colors and flavors of apples and pears.

Make the dressing: Whisk O California Extra Virgin Olive Oil, O California White Balsamic Vinegar, and maple syrup together well. Add the ginger, a little at a time, tasting as you go. Stir in the red onion with about half the salt, then, whisk until the ingredients are emulsified. Taste-test the dressing on a salad green. Add more ginger and salt according to your preferences. Add fresh ground pepper to taste.

Prepare salad ingredients: Transfer the salad greens to a bowl. Chop half of the pear and half of the apple into small bite-size pieces. Add the fruit, along with the sliced onion, to the salad greens. Slice the remaining apple and pear lengthwise into roughly 1/2 inch wide pieces and set aside with the cheese and pecans.

Assemble the salad: Toss the salad with a light coating of the dressing.  Add salt and pepper to taste and toss again. Arrange the apple and pear slices on the salad and crumble the pecans on top. Garnish with the grated cheese. Serve, and enjoy.

 

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 a 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

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 – Balsamic Shallot 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 – Balsamic Shallot Vinaigrette

Directions


 

 

 

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