Vegetarian

Steamed Asparagus

Ingredients: Fresh asparagus, peeled Tuscan Herb Olive Oil Salt and pepper, to taste In a pot of salted, boiling water, blanch the asparagus for 4-5 minutes, then drain. Drizzle Tuscan Herb Olive Oil over asparagus. Sprinkle a pinch of salt and pepper to taste. Serve warm and enjoy!

Asian Salad with Blackberry Ginger Vinaigrette

Ingredients:  1 head of lettuce  1/2 cup of shredded carrots (matchstick style)  1/4 cup of Scallions, finely chopped  1/4 cup of Pistachios  1/4 cup Wonton strips  Blackberry Ginger Balsamic  Any Varietal Olive Oil (Arbequina, Koroneiki, Coratina, etc.)  Wash and chop lettuce. Assemble salad in a large bowl by adding carrots, scallions, pistachios, and wonton strips.  …

Asian Salad with Blackberry Ginger Vinaigrette Read More »

Watermelon Salad with Cucumber, Feta and Mint

Ingredients: 1 Watermelon, cubed 1 large Cucumber, diced  1 package Feta cheese crumbles  Mint leaves, finely chopped  Lemon Cucumber White Balsamic Vinegar 1 TBS Hemp Seeds Wash and dice watermelon into cube-sized chunks. Dice cucumber into bite-size chunks, too.  Assemble salad with watermelon on the bottom and top with toppings (hemp seeds, mint leaves, feta …

Watermelon Salad with Cucumber, Feta and Mint Read More »

Arugula Feta Watermelon Salad (Cooking Class on April 30th, 2019)

Ingredients: 1 small watermelon 1 package of crumbled feta cheese 1 package of arugula 1 red onion 1 cucumber 1/3 cup of dried cranberries (craisins) Cucumber Melon White Balsamic Arbequina Olive Oil (or any Varietal oil) Rinse the arugula and empty the package into a large salad bowl. Cut the watermelon into medium-sized chunks. Dice …

Arugula Feta Watermelon Salad (Cooking Class on April 30th, 2019) Read More »

Cucumber Cup with Sriracha Horseradish Hummus (Cooking Class on April 30th, 2019)

Ingredients: 2 – 3 large cucumbers  1 container of classic hummus  Sriracha Horseradish Aioli  Cut cucumbers in 1 inch increments. Scoop out the center of each slice.  In a bowl, combine 1 cup of hummus with 1/2 cup of Sriracha Horseradish Aioli.  Place mixture into a pastry bag and fill up each cucumber cup.  Serve …

Cucumber Cup with Sriracha Horseradish Hummus (Cooking Class on April 30th, 2019) Read More »

Wedge Salad

Ingredients: 1 Iceberg Wedge  1 onion, diced  1 tomato, diced  1/4 cup of Blue Cheese crumbles   Hatch Chile Bacon Dip  White Balsamic Vinegar  Cut up iceberg wedge and combine all ingredients into a large salad bowl. For the dressing, combine 1/2 cup of Hatch Chile Bacon Dip with 2 tablespoons of White Balsamic Vinegar.  Serve …

Wedge Salad Read More »

Cornucopia Salad with Blood Orange Vinaigrette

Ingredients: 1 bag of mixed salad greens or spinach 1/4 cup mandarin oranges 1/4 cup dried cranberries 1/4 cup slice almonds Blood Orange Olive Oil  Cranberry Pear White Balsamic Vinegar  Start with a large bowl of Mixed Greens or spinach. Add Mandarin oranges, dried cranberries and sliced almonds and mix together evenly. To make the …

Cornucopia Salad with Blood Orange Vinaigrette Read More »

Mixed Greens Salad with Raspberry Vinaigrette (February 9th, 2019)

Ingredients: 1 package of fresh mixed greens 1 cucumber, sliced  1 package of fresh raspberries 1 tomato, sliced into wedges  1/4 cup almonds, sliced  Raspberry Balsamic Vinegar Ascolano Extra Virgin Olive Oil  To make the raspberry vinaigrette, mix together 1 oz of Raspberry Balsamic with 1 oz Ascolano Extra Virgin Olive Oil. Shake to emulsify.  …

Mixed Greens Salad with Raspberry Vinaigrette (February 9th, 2019) Read More »

Mixed Greens Salad with Raspberry Vinaigrette

Ingredients:  1 bag of fresh mixed greens 1 package of Feta cheese 1 red onion Raspberry Balsamic Vinegar  Ascolano Extra Virgin Olive Oil  *optional: Green olive tapenade    Vinaigrette: Combine 50% Raspberry Balsamic Vinegar and 50% Ascolano Olive Oil together in a cruet and shake vigorously to emulsify.  Pour bag of mixed greens into a …

Mixed Greens Salad with Raspberry Vinaigrette Read More »

Mixed Greens Salad (Cooking Class on September 29th, 2018)

Ingredients: Mixed greens 1 cup of almonds, toasted 1 avocado, diced FMOO Blood Orange Olive Oil FMOO Cranberry Pear White Balsamic Vinegar   Toast almonds in oven at 375 degrees for 4 minutes. Pour mixed green into a bowl, then add diced avocado chunks and toasted almonds. Mix 1/4 cup Blood Orange Oil an 1/4 …

Mixed Greens Salad (Cooking Class on September 29th, 2018) Read More »

Carrot Raisin Salad (Cooking Class on September 15th & 22nd, 2018)

Ingredients: 1 bag of whole carrots 1/2 cup raisins 1/4 cup shredded coconut 1/8 cup brown sugar 1 cup mayonnaise   Cut into halves and shred 4 cups worth of carrots. Combine all ingredients into a large bowl and mix evenly. This dish is best served chilled, so it is recommended to refrigerate overnight. Serve …

Carrot Raisin Salad (Cooking Class on September 15th & 22nd, 2018) Read More »