BLACKBERRY BLUE CHEESE SALAD: HMM MM MM

Fresh seasonal fruits and vegetables are abundant now. Try a nice blackberry salad with a rich blue cheese, grape tomatoes, red onion, chicken and pecans: delicious!!!

Drizzle our aged balsamic vinegar Blackberry Ginger and the Persian Lime Olive Oil.

Cancer Prevention Anthocyanins, which give blackberries their dark color, are an antioxidant shown to reduce inflammation. As an antioxidant, they destroy free radicals in the body that harm cells and lead to cancer. Research has also shown that the ellagic acid in blackberries may have anti-cancer properties. One cup of blackberries contains half of the daily recommendation of the antioxidant vitamin C, which protects the immune system and may lower the risk of developing certain types of cancer.

Researchers have found that blackberries may reduce esophageal cancer by relieving the oxidative stress caused by Barrett’s esophagus, a precancerous condition usually brought about by gastroesophageal reflux disease.

Perhaps the greatest benefit from eating blackberries is their high level of phenolic acids which, besides having many other potential health benefits, are antioxidant compounds known as powerful anti-carcinogenic agents. Because of these compounds, blackberries have been given an ORAC value (oxygen radical absorbance capacity) of about 5350 per 100 grams, placing them near the top of ORAC fruits.

ROASTED TOMATOES W/ PESTO AND PARMESAN or MASCARPONE

Ingredients:

  • 6-8 large red tomatoes halved (will make enough for a small dinner party)
  • 3 tablespoons Ultra Premium Extra Virgin olive oil (high Poly=Green, spicy & Grassy) Or your favorite flavor infused
  • 2 teaspoons dried oregano
  • Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup pesto, store-bought or homemade
  • 1/2 cup freshly-grated Parmesan cheese or Mascarpone

ROASTED-TOMATOES-DONEDirections:
Preheat the oven to 425 degrees. Core the tomatoes and then slice them across (not through the stem) in 1/2 inch-thick slices. Arrange the slices in a single layer on a sheet pan. Drizzle the tomatoes with the ultra premium olive oil and sprinkle with the oregano, 1 1/2 teaspoons salt, and the pepper. Bake the tomatoes for 10 minutes. Remove them from the oven, spread each slice with pesto, and sprinkle with the Parmesan cheese. Return the tomatoes to the oven, lower heat to 350 and continue baking for 7 to 10 minutes, until the Parmesan or Mascarpone is melted and begins to brown. Using a flat metal spatula put the tomatoes on a serving platter, sprinkle with extra salt, and serve hot, warm, or at room temperature. I just could not wait for the REAL garden tomatoes to be here. You can use green tomatoes too. Try coring some of the tomato halves out and adding into the mixture mascarpone with fresh dill, garlic, chopped mushrooms and chopped scallions. Fill back into the halves and melt away. ENJOY!!!! 25 MIN.

TEXAS CAVIAR

Compliments of Mistie McPadalis

Ingredients:

  • Black-eyed peas – 15-oz can, no salt added, rinsed and drained
  • 1 chopped tomato
  • 1 small can of green chiles
  • Orange & Red bell pepper – 1/4-in dice
  • 2 green onions – 1/2 cup
  • 1 bunch of cilantro
  • Ground cumin – 1 teaspoon
  • Ground black pepper, salt – to taste
  • Equal parts Persian Lime olive oil and Rice Wine Vinegar

Instructions:
Combine all the salad ingredients in a large bowl. Pour the olive oil & vinegar over the salad and toss gently. Refrigerate for several hours to allow the flavors to blend. Serve with fresh avocado for tacos, OR as a side salad.

CAPRESE LASAGNA ROLLUPS

Ingredients:

  • 8 lasagna noodles, uncooked
  • 14 oz freshly shredded, low-moisture part skim Mozzarella cheese, divided
  • 3/4 cup Ricotta cheese
  • 1/3 cup freshly, finely shredded Parmesan cheese (about 1 1/4 oz)
  • ground black pepper
  • 3 – 4 medium Roma tomatoes, thinly sliced (about 1/6 inch thick slices)
  • 1/4 cup chopped fresh basil, plus more for garnish.
  • Add splashes of your favorite aged balsamic vinegar
  • 1 cup marinara sauce (recipe follows)
    • 2 Tbsp extra virgin olive oil high polyphenol or Tuscan
    • 1/4 cup finely chopped yellow onion
    • 2 cloves garlic finely minced
    • 1 (28 oz) can crushed tomatoes
    • ¼ tblsp. Italian Herbs
    • salt and freshly ground black pepper to taste

Directions:
Preheat oven to 350 degrees. Cook pasta according to directions listed on package to al dente. Drain pasta (DO NOT rinse with water) and align lasagna noodles in a single layer on a large sheet of parchment or wax paper.

For filling, in a large mixing bowl, whisk together olive oil, ricotta cheese, Parmesan cheese. Mix in 12 oz. of the Mozzarella cheese and season with black pepper to taste (I wouldn’t recommend seasoning with salt just because the cheeses already have plenty of salt).

Place 1/4 cup of the cheese mixture over each lasagna noodle and spread into an even layer, going from one end of the lasagna to the other. Align 4 thin tomato slices over cheese mixture then sprinkle fresh basil over top. Snugly roll lasagna noodles to opposite end. Spread about 1/4 cup pasta sauce in the bottom of an 11 x 7 inch baking dish. Align lasagna roll ups, seam side down in dish. Top each roll up with about 2 Tbsp of the pasta sauce (covering edges of pasta so they don’t dry out while baking). Sprinkle top with remaining 2 oz. shredded Mozzarella. Bake in preheated oven 30 minutes. Remove from oven, plate pasta and garnish with plenty of basil & splashes of your favorite aged balsamic vinegar.

Simple Marinara Sauce:
Heat olive oil in a medium saucepan over medium high heat. Add onions to hot oil and saute about 3 minutes until soft, adding garlic & herbs during last minute of sauteing. Pour in crushed tomatoes and season with salt and pepper to taste. Bring mixture just to a boil, then reduce heat to a simmer and allow sauce to cook for about 20-25min.

GRAPEFRUIT & SMOKY CHICKEN SALAD

 

Ingredients:

  • 2 pink grapefruit, peeled and sectioned
  • 6 small new potatoes
  • halved walnuts, chopped
  • 1 bunch chives, finely chopped
  • 1/4 cup smoky chipotle olive oil
  • 4 chicken breast fillets
  • 2 cloves garlic, finely chopped
  • 2 bunches fresh salad greens, dried
  • ¼ cup of Grapefruit balsamic vinegar

Directions:
Cook potatoes in boiling salted water until tender. Drain. Cut in half, Add to grapefruit pieces with, walnuts, chives and 2 1/2 tbs. smoky chipotle olive oil.
Season to taste with salt and pepper. Toss gently. Then add in your greens.
Preheat a barbecue on high heat. Cut each chicken breast in half. Place chicken in a bowl. Add garlic and our new grapefruit balsamic vinegar and smoky chipotle olive oil. Char-grill chicken for 2 1/2 minutes each side or until cooked through.
Slice your chicken into strips and place greens and potato mixture on your Plate. You can add in avocados & tomatoes if you prefer. 30 min!!! (Because of grilling chicken breasts and stopping for a glass of wine :))

WARMED PEAR & WALNUT SALAD

Ingredients:

  • 1/2 cup olive oil
  • 4-5 tablespoons white Balsamic vinegar of your choice(Cranberry Pear, Peach, Pineapple, Apricot , Honey Ginger, Thai Lemon Grass Mint, it is endless in flavors);
  • 1 celery stalk
  • 1/2 red onion
  • 1/4 teaspoon sea salt
  • Italian blend salad greens (flat leaf parsley, spinach, lettuces iceberg and reds, radicchio, etc.)
  • 1 1/2 cups walnut halves
  • 2 ripe red pears, cored and sliced (I don’t peel mine, place in a dish with a little balsamic vinegar of choice and warm in the microwave for just a minute or two. You can sprinkle with cinnamon)
  • 1/2 cup crumbled feta or blue cheese

Directions:
1. In a small bowl, combine the olive oil, balsamic vinegar, salt & pepper; mix well.

2.In a salad bowl, combine the remaining ingredients; toss gently. Add the dressing mixture; toss gently until well combined. Serve immediately.

OPTIONAL: ADD IN A CAN OF DRAINED TUNA.

WATERMELON & CHERRY MINT SALAD with FETA

Enjoy your day. It just could not be any better!!!

Ingredients:

  • 4 cups watermelon, cubed
  • 2 cups cherries, pitted
  • 1/2 cup loosely packed mint leaves, torn
  • ¼ cup of Fresh parsley
  • 1/2 cup toasted pistachios, roughly chopped
  • 2 tbsp. of Thai Lemon Grass Mint or our Black Cherry Balsamic Vinegar
  • 3 tbsp. raw organic honey
  • Salt & pepper, to taste

Directions:
Simmer the Thai Lemon Grass Mint, Honey, fresh parsley & mint in a small saucepan until reduced; about 3 minutes. Chill the syrup. Toss the watermelon and cherries in a large bowl. If desired, chill the fruit. Right before serving, dress fruit with the chilled syrup. Toss in the mint. Season to taste with salt & pepper. Toss in the pistachios. For a topping, you can whip together 1 cup of Greek yogurt and softened cream cheese. For a refreshing mixed drink, add 2 oz. of our Thai Lemon Grass Mint into Lemonade with a shot of rum for a delicious Mojito!!!! Add in some of the fruit salad you made above.

ZUCCHINI SALAD BOWLS with MANGO GINGER SAUCE

Ingredients:

  • 3 zucchini, sliced in half lengthwise, ends trimmed
  • 1 clove garlic, minced
  • 3 tablespoons extra virgin olive oil (Peppery Manzanillo or CA Mission is wonderful)
  • Dried Herbs: Basil, thyme, summer savory, salt and pepper
  • grape or cherry tomatoes, halved
  • Fontina, provolone or mozzarella (or any good melting cheese), diced
  • White Balsamic Vinegars
  • 2/3 Mango
  • 1/3 Honey Ginger
  • Fresh Chopped Basil or Dill
  • Parmesan cheese for garnish
  • Chopped or diced Chicken or Turkey

Preheat oven to 350° F.

Scoop out the meat & seeds of the zucchini in the center with a spoon. Brush the surface with the oil mixture. Then Combine the remaining mixture with the diced turkey. Scoop turkey mixture & tomato halves down the center of the zucchini, pour a little bit of the balsamic vinegar blend on top. Layer your boats with the cheese & bake for about 30 minutes. Then, garnish with chopped basil & Parmesan cheese.

Italian Sausage & Sundried Tomato Pasta with Vodka Sauce

Ingredients:

  • 1 lb penne (1 box)
  • 1 lb. Italian sausage (mild or hot) (1 package usually 6)
  • 2 cups chopped sundried tomatoes
  • 4-5 cloves garlic, minced
  • 1 onion chopped
  • Dash of each of your favorite Italian herbs: Basil, thyme, oregano, parsley, Red pepper flakes (optional),etc.
  • Tuscan olive oil
  • 2 cups of V-8 juice
  • ½ can of tomato paste
  • 1 cup of vegetable broth
  • ½ cup of vodka
  • ½ cup of cream or milk
  • 2 oz. of balsamic vinegar (we used the Espresso)
  • ½ – 1 cup of shredded cheese of your choice

Directions:
Boil a big pot of water, add salt & cook your penne. Do not over cook the pasta, rinse well in cold water to get rid of most of the starch.

While that’s happening, brown the sausage, onion, garlic, herbs and sundried tomatoes in a large pot with our Tuscan Olive oil until onions are caramelized. Add in the V-8 juice, vodka, broth, cream and balsamic vinegar.

Toss together the sausage and your vodka sauce. Heat up the sauce/pasta to a quick boil for only a few minutes 6min. turn off heat. Add in shredded cheese after plating.

This dish is just Fabulous with some warm crusty bread.

ENJOY!!!! 35 MIN.

STUFFED PORK LOIN

  • Filet a 1-2 Lb. pork loin (approx.18 inches long 3 in. wide).
  • Rub down with Olive oil and herbs
  • Add drizzles of the Espresso Aged Balsamic Vinegar on both folds
  • Add in your favorite dressing, or diced mushrooms, spinach, cranberries, nuts, etc. and blend in the Wild Mushroom & Sage olive oil (2 oz.)
  • Roll back up & secure with tooth picks or string
  • Wrap 5-8 slices of bacon around entire loin.
  • Sauté in skillet until bacon is browned.
  • Transfer to a baking dish, cover with foil and roast for about 45 min on 350.
  • Slice individual pieces on a long plate and separate each with an orange slice