Pasta with Wild Mushroom & Sage Olive Oil & Parmigiano Reggiano 4 tablespoons Drizzle Wild Mushroom & Sage Olive Oil 6 fresh sage leaves, cut in thin strips 2 oz. pancetta thinly sliced (optional) 1 tablespoon fresh lemon juice 1/3 cup grated Parmigiano Reggiano kosher salt and fresh ground pepper to taste. 12 oz. dry pasta of choice, cooked al dente in lightly salted water Directions While your pasta cooks add the olive oil to a large saute pan over medium heat. Add sage leave strips and (pancetta if using). Fry for a couple of minutes until the sage and pancetta strips are crispy but not burnt. Add the lemon juice and whisk. Set aside. Drain the pasta but leave a fair amount of cooking...
Ingredients
2 cups shredded cabbage (mix of purple and green)
1 cup shredded carrots
½ red bell pepper, thinly sliced
2 scallions, thinly sliced
2 tablespoons Drizzle Garlic Chive White Balsamic
1 tablespoon Drizzle Basil Olive Oil
1 teaspoon honey or agave
salt and pepper to taste
Directions
In a small bowl, whisk together balsamic, olive oils, honey, salt, and pepper.
Toss with all slaw ingredients until well coated.
Let sit for 10 minutes before serving allowing the flavors to meld.
Strawberry Kiwi Spinach Salad 6 cups baby spinach 3 Kiwi, peeled and chopped 1 cup strawberries, sliced 1/2 red onion, chopped 1/2 cup pecans, chopped and toasted 3 tbsp. Drizzle Strawberry Kiwi Rosé Balsamic 1/2 cup Drizzle Herbs de Provence Olive Oil salt and pepper to taste Combine spinach, 2 chopped kiwi, strawberries, onion and pecans in large bowl. Toss gently to combine. Place remaining kiwi in small bowl and puree using an immersion blender. Alternatively, mash well with a fork until as smooth as possible. Add Drizzle Strawberry Kiwi Rosé Balsamic. Blend well until thoroughly combined. Whisking constantly, gradually drizzle Herbs de Provence Olive Oil into dressing until fully incorporated. Add salt and pepper to taste. Pour dressing over...
Chopped Kale, Cabbage and Toasted Cashew Crunch Salad with Tuscan Herb and Guava Rosé Dressing
Ingredients
3 cups chopped green cabbage
3 cups chopped red cabbage
3 cups loosely packed, de-stemmed and chopped kale
1/2 medium red bell pepper, chopped
½ cup chopped cilantro
1/2 cup toasted cashews, chopped
3 tablespoons Drizzle Tuscan Herb Olive Oil
2 tablespoons Drizzle Guava Rosé Balsamic
Juice of 1 medium lemon
1/2 teaspoon sea salt
Fresh cracked black pepper, to taste
Directions
In a large bowl, combine the cabbage, kale, bell peppers, cilantro and cashews.
In another bowl, whisk together the olive oil, balsamic, lemon juice, salt and pepper.
Pour the dressing over the cabbage mixture and toss to coat. Chill and serve.
Avocado Grapefruit Salad Recipe
Ingredients:
4 cups mixed greens, spinach or leaf lettuce
1 avocado, peeled, pitted and chopped
1 large grapefruit, peeled and segmented (see note)
1/4 cup chopped almonds
3 tablespoons cilantro roasted onion olive oil
1.5 tablespoons grapefruit balsamic
1 tablespoon champagne wine vinegar
1 tablespoon honey
Salt and pepper to taste
Instructions:
Toss the mixed greens with the avocado, grapefruit slices, and almond slices.
Whisk together the olive oil, champagne wine vinegar, and honey.
Drizzle the mixed greens with the dressing and toss until completely coated. Add salt and pepper to taste.
