Cold Soba Salad

Ingredients

¼ cup O California Organic Extra Virgin Olive Oil

1/3 cup O Yuzu Rice Vinegar

3 tbs. low sodium soy sauce

2 tsp. sesame oil

1 tsp. honey

Siracha to taste

1 package soba noodles, cooked and rinsed in cold water

½ English cucumber grated

1 carrot, peeled and grated

½ of a red bell pepper, finely chopped

1 c. edamame, boiled, shelled and rinsed.

2 tbs. grated fresh ginger

1 cup raw soy bean sprouts

¼ cup chopped cilantro

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Cold Soba Salad

Directions


This recipe comes to us from Hailey S. in Chicago. A simple, healthy salad perfect for any meal. In this case, she pairs it with grilled sockeye salmon and fresh asparagus that has been drizzled with O Meyer Lemon Olive Oil. Simple. Easy. Delicious!

In a medium bowl combine and whisk together the first 6 ingredients. Prepare the soba noodles, rinse and drain. Prepare the rest of the ingredients and toss with the soba noodles and dressing. Serve. Enjoy!

O Tahitian Lime Ceviche

Ingredients

2 lbs. sole (or halibut) — about 4 fillets
½ cup O Tahitian Lime Olive Oil
½ cup O Yuzu Rice Vinegar
½ cup fresh-squeezed lime juice
½ red onion, small dice
4 Serrano chilies seeds removed, small dice
½ English cucumber seeds removed, small dice
½ cup cilantro, whole leaves
1 Tbsp coriander/cumin mix 3:2, whole seeds
1 avocado, small dice
1 tsp (approx) sea salt and fresh ground black pepper to taste
Tortilla chips (optional)

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O Tahitian Lime Ceviche

Directions


This quick and healthy recipe makes a delicious, cool and citrusy appetizer. Refreshing, colorful and simple to make.

Toast coriander/cumin mix until lightly colored and fragrant. Allow to cool and grind.

Combine O Tahitian Lime Olive Oil, O Yuzu Rice Vinegar, lime juice and ground spices in a medium bowl and whisk until combined.

Cut fish into thin strips approximately 1 inch in length and add to bowl with marinade. Add onion, chilies and cucumber. Cover and chill in fridge until “cooked” — approx 5-7 minutes.

Add cilantro and avocado. Season with salt and pepper and toss mixture. Drain excess liquid and serve in chilled clear bowls or cocktail glasses to show off colorful ingredients.

For fun, garnish with tortilla chips and scoop up all the flavors. Enjoy!

Spicy Sesame Noodle, Green Bean And Carrot Salad With O Tahitian Lime Olive Oil Dressing

Ingredients

¼ cup O Tahitian Lime Olive Oil
1/8 cup O Yuzu Rice Vinegar
1 tbls soy sauce
1 tbls toasted sesame oil
1 minced garlic
2 small, sliced Serrano chilies
9 ounces green beans
1 9-ounce package fresh linguine, soba or udon noodles
2 cups shredded carrots
1 cup thinly sliced green onions
Toasted sesame seeds.

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Spicy Sesame Noodle, Green Bean And Carrot Salad With O Tahitian Lime Olive Oil Dressing

Directions


Whisk first 6 ingredients in a medium bowl to blend. Season with salt and pepper. Let stand 30 minutes to blend flavors.

Steam green beans in large pot of boiling water until crisp-tender, about two minutes. Using slotted spoon, transfer beans to cold water to cool. Drain well. Pat dry with paper towels. Cut diagonally into ½ inch pieces.

Return water to boil. Add noodles and cook until just tender but still firm to the bite, stirring as needed to avoid sticking. Drain and rinse pasta under cold water and then drain well.

Combine green beans, noodles, carrots, green onions and dressing in large bowl. Toss to coat. Sprinkle with toasted sesame seeds. Cover and chill. Can make 6 hours ahead of time.

6 Servings

O Yuzu Rice Vinegar Shrub with Fresh Mint

Ingredients

4 cups chilled sparkling water
1/4 cup O Yuzu Rice Vinegar
I sprig of fresh mint
Agave or Stevia sweetener to taste

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O Yuzu Rice Vinegar Shrub with Fresh Mint

Directions


Shrubs are hip, cool & delicious! Shrubs are the non-alcoholic way to enjoy good-for-you pro-biotics & healthy enzymes. Get a kick start on refreshing energy with this super-easy, drinkable vinegar tonic.

Mix all ingredients stirring gently. Serve in a chilled glass with a fresh sprig of mint.

Crab, Shrimp & Mango Salad with O Yuzu Vinegar & O Blood Orange Olive Oil

Ingredients

Vinaigrette
4 tbls O Yuzu Rice Vinegar
½ cup O Blood Orange Olive Oil 
Sea Salt and freshly cracked black pepper to taste

Salad
2 firm-ripe mangoes, diced
½ lb shelled cooked crab (or use all shrimp)
½ lb peeled cooked sustainable Oregon pink shrimp
mixed Spring salad or baby Arugula
Zest of 2 limes

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Crab, Shrimp & Mango Salad with O Yuzu Vinegar & O Blood Orange Olive Oil

Directions


Delicious, citrusy and simple.  We love the exotic kiss of yuzu on this beautiful salad.

To make vinaigrette:  In small bowl whisk first 4 ingredients and set aside.

Peel mango, cut fruit from pit & dice into small pieces.  In a medium bowl add crab & shrimp with 2 tbls vinaigrette & stir.  In another bowl toss mango & salad mix with remaining vinaigrette.  Spoon salad onto plates and top with crab & shrimp mixture.  Sprinkle with lime zest, serve & enjoy !

* Buy shelled crab from a good fish market, or shell your own from a 2 lb crab (less pricey).  Look for sustainable Oregon pink shrimp, or wild shrimp.

Serves 4

Cool Lime Salad

Ingredients

5 radishes thinly sliced

1 head Romaine lettuce, chopped

1/2 cup O Tahitian Lime Olive Oil

3 Tablespoons O Yuzu Rice Vinegar

1 cucumber, peeled, cored and thinly sliced

½ cup thinly sliced red onion

1½ cups Black Forest ham, thinly sliced then chopped in ½ inch squares

1 cup Jack cheese, in ¼ inch cubes

1 cup spiced and toasted pumpkin seeds

½ medium chopped sweet red bell pepper

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Cool Lime Salad

Directions


In a small bowl, whisk 1/2 cup O Tahitian Lime Olive Oil with 3 Tablespoons O Yuzu Rice Vinegar. Add salt and pepper to taste. Combine all salad ingredients in large salad bowl and toss with the vinaigrette. This salad can be a great main dish for summer meals.
Serves 4-6 persons

Mixed Baby Greens, Plums, and Goat Cheese with O Yuzu Rice Dressing

Ingredients

½ cup O Tahitian Lime Olive Oil

1 7-ounce log soft fresh goat cheese cut into 6 rounds

8 ounces of mixed baby greens, rinsed and drained

2 ½ tbls of O Yuzu Rice Vinegar

3 ripe plums, pitted and cut in medium thin wedges

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Mixed Baby Greens, Plums, and Goat Cheese with O Yuzu Rice Dressing

Directions


Marinate the cheese for a couple of hours, and then assemble the salad just before serving.

Whisk O Tahitian Lime Olive Oil and O Yuzu Rice Vinegar to blend. Season with salt and pepper to taste. Add cheese rounds and cover. Let stand at room temperature for 2 hours.

Remove cheese from the vinaigrette. Toss vinaigrette with greens in large bowl. Divide among six plates. Top each salad with 1 cheese round and plum wedges. Yum!

Serves 6

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 Tahitian Lime 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

Couscous & Halibut with O Orange Blossom Champagne 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 Tahitian Lime Olive Oil
O 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 Champagne Vinegar

Directions


Pre-oil a baking dish (oven safe) with O 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 Tahitian Lime 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!

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