Balancing Hormones Naturally

Class: Balancing Hormones NaturallySATURDAY FEBRUARY 24TH 11:00 A.M. to 12:30 p.m.

If you are interested in reserving your space, Please give us a call 804.897.6464 or stop by the store to purchase your tickets:  $10 per person and a “Free 200ml bottle of choice of extra virgin olive oil or balsamic vinegar of choice.   COME JOIN US!!!

Certified Nutritional Counselor in Holistic Health and Master Herbalist Susan Gleeson of The Sown Life, is presenting a class on Balancing Hormones Naturally Feb 24th at The Olive Oil Taproom-Midlothian, LLC. We’re big fans of hers and definitely recommend this class! Come Join us Saturday, February 24th for a Class for Men and Women learning how to Balance Our Hormones Naturally through the foods & Super Foods (Herbs, Spices, locally sourced Farm Produce, Extra Virgin Olive Oils & Balsamic Vinegar) we should all “choose” to eat.

$10.00 per attendee which includes instruction, education, smoothie samples and a “Free 200 ML bottle of Choice (either Balsamic or Olive Oil—value $15.00): BALANCING HORMONES NATURALLY–Anyone who would like to attend, can stop by the store and pay the $10.00 in advance of the class to reserve a spot or call us at 804-897-6464.

Fresh Snapper, Mediterranean style

snapper

 

Time to get into the grilling season:

Ingredients:

  • 4 pieces of snapper fillet
  • 6 tbsp extra virgin olive oil
  • 2 tbsp finely sliced lemon & thyme
  • Freshly ground black pepper
  • 4 small zucchinis, cut in half lengthwise
  • Salt
  • 3 tsp pine nuts, toasted
  • 12 cherry tomatoes, quartered
  • 8 basil leaves, finely sliced
  • Juice of 1 lemon

Directions:
Dry the snapper fillets using paper towels. Place fillets on a plate and coat with
extra virgin olive oil and the lemon thyme, and season with freshly ground black pepper.
Coat the zucchinis with 2 tbsp Fruity extra virgin olive oil and season with salt and pepper.
In a bowl mix the pine nuts with the cherry tomatoes, basil leaves, lemon juice and remaining 2 tbsp olive oil.
Grill the fish and zucchini for 3-4 minutes on each side. Season the fish with salt. Serve the fish and zucchini on 4 plates, spooning the dressing over the fish.

Bon appétit!

Lemon Basil Pasta with Peas

lemon_basil_pasta

Ingredients:

  • 8 oz whole wheat linguine
  • 2 Tbsp butter infused olive oil
  • 2 shallots, finely chopped
  • ½ cup chicken stock
  • 1 cup peas, I used frozen
  • 1 lemon for zest
  • 1 tsp. Lemon infused olive oil
  • ½ cup sour cream
  • ¼ cup Parmesan, grated
  • ¼ cup basil
  • Fresh cracked black pepper

Preparation:

Bring a pot of salted water to boil and add the pasta. As that is working, add your butter infused olive oil in a large pan.  Add the shallots and allow to cook until soft, about 3 or 4 minutes. Then add the chicken stock and allow it to reduce by half.  When ready, add in the peas and the zest of ½ a lemon.

Remove the sauce pan from the heat and add the sour cream. Mix gently to allow the cream to melt and create the sauce. Be careful not to melt the cream all the way and make your sauce runny.

As soon as the pasta is done, drain and add to the sauce and peas mixture. Mix to incorporate the sauce evenly throughout.  You can add some of the pasta water if it’s too dry.

For an extra kick of lemon and a pretty garnish, cut the zested lemon in half and sear on a very hot skillet or grill for 1 to 2 minutes. Add the juice of the grilled lemon to the pasta.

Sprinkle with the grated Parmesan, basil, and fresh cracked pepper. Serve with a side of grilled lemon.

 

 

August 22, 2015 at our Bellgrade Store

Be savvy and well, with Gabrielle!

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Stop by and join us at our store in Midlothian, for our 2nd Free Cooking Demonstration with “Chef Gaby.” Gabrielle Tenney, has returned to the States from traveling with her Mom & Sister to Portugal, Spain and India. She will have some wonderful Flavor profiles going on at The Olive Oil Taproom!

She will be creating some wonderful dishes using our products. We will have our Gravenstein apple white balsamic Sangria, and she will be making “APPLE TINI’S” using the same balsamic vinegar.

We will have tapenades, crackers, and some ice cream to sample any of our Aged Balsamic Vinegars or our fruit infused extra virgin olive oils. Yes, you can put vinegar and extra virgin olive oil on ice cream if you believe it.

Featured dishes include:

  • Gazpacho with ShrimpSalad and Citrus Fenel Salt
  • Chickpea Masala with Blood Orange Harissa Olive Oil
  • Apple Martini with Gravenstein Apple Balsamic

Learn more about Gaby at www.savvyandwell.com

October 2, 2015 at Bon Secours

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October 2, 2015 from 2:30 to 8:30 p.m., we will be part of the Bon Secours Health System’s ANNIVERSARY celebration.

Join us there for a fun time as we gather together with other wonderful vendors to celebrate Bon Secours St. Francis’ Italian Theme of Eating Healthy!

Salisbury Country Club Executive Chef

March 13th from 10-2:00 p.m., we have been invited to work with Jim “The Executive Chef” of the Salisbury Country Club and other guests as they discuss tablescaping and how to truly & warmly welcome a room full of guests.  Toni Lynn, we are very grateful for your invitation and look forward to meeting everyone and discussing the wonderful health benefits of our quality extra virgin olive oils & aged balsamic vinegars. I am very excited to try Chef’s delicious food creations.

Cardiac Wellness Center

A mind-body program offers a balanced and holistic approach to heart health that combines lifestyle changes while partnering with your physician for an optimal outcome.

The St. Mary’s Hospital Cardiac Wellness Center at the Heart Institute has a comprehensive cardiac rehabilitation program specifically prescribed to patients who have been hospitalized for coronary artery disease (CAD), a heart attack, coronary artery bypass, angioplasty/stents, or are being treated for angina. A program is also available on a self-pay basis for those who have risk factors for CAD such as high blood pressure, high cholesterol, diabetes, smoking, obesity, stress and sedentary lifestyle.

Gabrielle Tenney

Stop by to see us and “Chef Gaby”, Gabrielle Tenney, create some wonderful dishes using our products and enter for a chance to win a Mother’s Day Gift Basket valued at $115.00.  (4) 375 ml Bottles of your choice of extra virgin olive oils flavor infused or not and aged balsamic vinegars.  Your choice of an unrefined sea salt flavor infused, tapenades, spreads and crostini crackers.