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

Avocado, Mushroom & Hearts of Palm With Truffle Oil Vinaigrette

Ingredients

Salad:
• 1 Haas avocado
• 1 14 ounce can hearts of palm – halves or quarters
• 6 – 8 white button mushrooms
• Generous pinch of salt
• Fresh ground pepper to taste

Spicy Truffle Oil Vinaigrette:
• 1 Tbsp extra virgin olive oil
• 1/4 tsp truffle oil
• 1 1/2 tsp O Pomegranate Champagne Vinegar
• 1 tsp Dijon mustard
• 1/8 tsp Sriracha sauce
• Small pinch of salt

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Avocado, Mushroom & Hearts of Palm With Truffle Oil Vinaigrette

Directions


 

 

 

A wonderful combination of flavors and salad favorites from Kate Mann from her blog: Salad Every Day. It looks like a classic composed salad. But wait until you taste the dressing. If you have a love for the unorthodox, you will love this approach.

Prepare the salad ingredients: Rinse the mushrooms, pat dry, and trim off the fibrous stems. Slice into roughly 1/4 inch pieces. Drain the hearts of palm well. Peel and slice the avocado into 12 – 16 pieces.

Make the dressing: In a small bowl or measuring cup, whisk O Pomegranate Champagne Vinegar together with all of the dressing ingredients until well emulsified. Set aside.

Assemble the salad: Divide the avocado among individual plates. Arrange the hearts of palm and mushrooms next to the avocado. Taste-test the dressing on a piece of mushroom. Adjust the seasonings accordingly. Drizzle the dressing over the salad. Add fresh ground pepper, if desired. Serve, and enjoy!

Serves 4

 

Grilled Corn with O Jalapeño Garlic Olive Oil

Ingredients

• 4 ears of fresh, local corn

• Drizzle of O Jalapeño Garlic Olive Oil

• Pinch of kosher salt

• 4 lime wedges

• Optional: grated Cojita cheese

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Grilled Corn with O Jalapeño Garlic Olive Oil

Directions


JalGarlicCornSweet roasted corn & O Jalapeño Garlic Olive Oil are the perfect way to enjoy the long days of Summer. Aromatic & smoky jalapeño olive oil with a kiss of garlic. Just enough smoke & spice make this the perfect side to your grilled entrée. And the best part? It’s easy to prepare & looks festive on the plate.

Peel back husks from corn and brush with O Jalapeño Garlic Olive Oil. Position the ears of corn so that the husks hang off the side and have minimal burning. Grill corn on low heat, long enough to create a slight char on the kernels. When corn is slightly charred on all sides, remove add a small sprinkle of kosher salt. Serve hot with lime wedges.

Optional: add finely grated Cotija cheese before serving to add more depth and delicious flavor.

Serves 4

Spicy Fruit Salsa

Ingredients

1/4 cup each:
• Strawberries, finely chopped
• Blueberries, halved
•  Blackberries, halved or quartered
• Raspberries, halved
• Papaya, finely chopped
• Pineapple, finely chopped
• Pink and white grapefruit sections, chopped
• Kiwi, finely chopped
• Small red grapes, halved
• Pomegranate seeds
• Red onion, finely diced
• Jalapeño, finely minced, seeds and all (for less heat leave out the seeds and/or use less jalapeño)

Dressing:

• 
O Orange Blossom Champagne Vinegar

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Spicy Fruit Salsa

Directions


This spicy fruit salsa is made to top grilled salmon, but it has lots of other possibilities too — not only for grilled chicken or steak, but for tacos, and of course corn chips.  The only dressing this needs is a splash of O Orange Blossom Champagne Vinegar. The trio of the sweet fruit, the spicy jalapeños, and the delicate tang of the vinegar just sings.

 

Directions:

Put everything into a bowl and add the Orange Blossom Vinegar. Start with 2 tablespoons and add more if needed. You want to just lightly dress the salsa without drowning it. Toss gently and serve asap.

Yield: makes approximately 3 cups

Notes:
•    Resist the temptation to add any accumulated juice from the fruit to the bowl, that dilutes the flavor of the vinegar and makes the salsa watery.
•    Chopping the fruit finely without bruising it is key — use the Vidalia Chop Wizard to do it neatly and quickly.
•    If you use anything that browns once it’s been cut (i.e. apples) be sure to hit it with some lemon juice.
•    Very important: cut fruit just does not keep well. We suggest making this salsa no more than an hour or so before you use it for the best, freshest results.

Watercress Salad with O Honey White Balsamic & O Meyer Lemon Olive Oil

Ingredients

2 bunches of watercress, stemmed
3 pears cored and thinly sliced
1/2 c pecans, roughly chopped
1/3 c goat cheese, crumbled
2 tbsp O Honey White Balsamic Vinegar
1/2 tsp Dijon mustard
1/4 tsp salt and pepper
1/4 c O Meyer Lemon Olive Oil

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Watercress Salad with O Honey White Balsamic & O Meyer Lemon Olive Oil

Directions


This is one of our favorite new salads. We love the peppery flavor of watercress with the kiss of honey & Meyer lemon. Crisp, fresh and sweet in perfect counterpoint. Simple & delicious.

Arrange watercress on a serving platter. Top with sliced pears and pecans, then crumbled goat cheese. In a small bowl, mix O Honey White Balsamic Vinegar, Dijon mustard, salt, and pepper. In a slow, steady stream add the O Meyer Lemon Olive Oil whisking constantly until dressing is emulsified. Pour dressing over salad and serve immediately.

Green Goddess Dressing

Ingredients

1 cup O California Organic Extra Virgin Olive Oil
½ cup O Champagne Vinegar
2 tsp. anchovy paste
1 medium garlic clove, smashed and peeled
1/2 cup Greek yogurt
1/2 cup loosely packed fresh Italian parsley leaves
1/4 cup loosely packed fresh tarragon leaves
2 tbsp. finely chopped fresh chives
1 tsp. freshly squeezed lemon juice
1/2 tsp. kosher salt, plus more as needed
Cracked black pepper to taste

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Green Goddess Dressing

Directions


We love our own O Champagne Vinegar in this recipe. We have modified the traditional recipe to make a cleaner, healthier dressing by substituting our own O California Organic Extra Virgin Olive Oil and some Greek yogurt for the traditional mayonnaise and sour cream. Healthy and delicious!

DIRECTIONS:
1.    Place all ingredients in a blender and blend until all ingredients are finely chopped.
2.    Refrigerate until ready to serve and drizzle over your favorite salad or greens.

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

 

Asparagus & Butternut Squash Salad, Poached Eggs & Pomegranate Vinaigrette

Ingredients

Salad

  • 1 pound asparagus, rinsed and trimmed
  • 1 pound butternut squash, peeled and cut into cubes
  • 1/2 pint cherry tomatoes, halved
  • 1/4 cup smoked almonds, roughly chopped
  • 3 tbsp. grated Parmesan cheese
  • 6 eggs
  • Salt and fresh ground pepper to taste

Pomegranate Vinaigrette

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Asparagus & Butternut Squash Salad, Poached Eggs & Pomegranate Vinaigrette

Directions


A wonderful combination of flavors and salad favorites from Kate Mann on her blog: Salad Every Day.

Prepare the salad: In a microwave-proof serving dish, cook the asparagus, covered, on a high setting for 2 minutes. Remove and transfer to a cutting board to cool. Transfer the squash to the serving bowl and microwave for about 3 – 4 minutes, or until fork tender. Toss the squash to release steam and set aside. Slice the asparagus into roughly 1 inch pieces and add to the squash along with the tomatoes.

Drizzle O California Extra Virgin Olive Oil and O Pomegranate Champagne Vinegar over the salad, add salt and fresh ground pepper to taste, and toss the salad well.  Divide the salad among six bowls or plates. Garnish each with the Parmesan cheese and chopped almonds.

Prepare the eggs and assemble the salads:  In a large shallow skillet, heat several inches of salted water to boiling.  Turn down the heat to a simmer, and crack the eggs into the water.  Cook for about 3 minutes for medium-soft eggs.  Using a slotted spatula, lift the eggs out of the skillet and arrange on top of the salads.  Sprinkle with salt and fresh ground pepper.  Serve, and enjoy!

Serves 6

 

Easy Eggplant Salad With Roasted Garlic Vinaigrette

Ingredients

Salad:

  • 1 large eggplant
  • 1 medium white onion
  • 4 ounces carrots, chopped (about 1/2 cup)
  • 2 medium tomatoes, chopped into roughly 1 inch pieces
  • 1 14 ounce can water-packed artichoke hearts, quartered
  • 12 – 16 pitted olives such as Kalamata, Niçoise, and/or green Sevillano
  • 1 ounce sun dried tomatoes, diced (about 1/4 cup loosely packed)
  • 1 ounce Parmesan cheese, grated & additional to taste

Dressing:

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Easy Eggplant Salad With Roasted Garlic Vinaigrette

Directions


eggplantPrepare the eggplant and onion:  Preheat the oven to 375°.  Wrap the eggplant in aluminum foil and place on a baking sheet lined with foil or parchment paper.  Peel and chop the onion into roughly 1/2 – 1  inch pieces and arrange on the sheet in a single layer next to the eggplant. Sprinkle the onion generously with salt and pepper.

Roast the eggplant and onion for about 25 minutes, or until the onion is well browned around the edges. Transfer the onions from the tray to a serving bowl. Return the eggplant to the oven and roast for another 20 minutes or until it is very tender (that is, a dull knife can easily glide through it).

Make the dressing: In a small bowl or measuring cup, whisk the O Roasted Garlic Olive Oil and O California Balsamic Vinegar with agave syrup (or sugar) until well combined.  Taste-test the dressing on a piece of eggplant.  Adjust the seasonings according to your preferences.

Assemble the salad:  Chop the eggplant into roughly 1/2 – 1 inch pieces and add to the bowl along with the remaining salad ingredients.  Drizzle the dressing over the salad and toss lightly. Add salt and fresh ground pepper to taste, and toss again.  Serve with additional Parmesan cheese on the side, and enjoy!