Recipes — Blood Orange Olive Oil RSS

Sauteed Brussels sprouts paired with sliced pears and cranberries, drizzled with a Blood Orange & Cranberry Pear vinaigrette makes for an irresistible salad.

This light, updated take on traditional coleslaw is the perfect dish to pass at the next summer barbecue.

Ingredients: (Makes approximately 9 cups) 6 cups old fashioned rolled oats 1 cup cashews Note: Almonds, pecans, walnuts, or macadamia nuts work too. 1 cup unsweetened, large flake coconut 1 cup dried fruit of choice (cherries, blueberries, dates, raisins, cranberries, etc.) 1/2 cup Olive Sprig Blood Orange Olive Oil 1/2 cup honey 1 TSP Olive Sprig Cinnamon Pear Balsamic Note: Vanilla or Coconut Balsamic would substitute well! Directions: Preheat the oven to 325 F. Line a large baking sheet with parchment paper. Combine rolled oats, cashews, coconut flakes, and dried fruit and spread evenly in the lined baking sheet. In a bowl, gently warm honey in the microwave so it becomes more fluid. Whisk in Blood Orange Olive Oil and Cinnamon...

Ingredients: 1/2 cup dry quinoa 1 cup vegetable stock Note: Can substitute with broth of your choice, or water 4 cups fresh blueberries 8 cups chopped asparagus spears 8 TBSP Olive Sprig Blood Orange Olive Oil 6 TBSP Olive Sprig Tangerine Balsamic Salt and pepper, to taste Directions: In a sauce pan, bring vegetable stock to a boil and add quinoa. Cover the sauce pan and simmer until the quinoa is tender and the liquid is absorbed. Meanwhile, sauté chopped asparagus over the stove in 2 TBSP of Blood Orange Olive Oil to the desired tenderness. Cool the quinoa and the asparagus to room temperature, toss them together, and add blueberries. Whisk together the remaining Blood Orange Olive Oil and Tangerine...

This homemade chocolate balsamic fudge will melt in your mouth.

Ingredients: 2 cups of prepared Spaetzle 2 TBSP Olive Sprig Blood Orange Olive Oil 2 large tart apples, peeled and chopped 2 TBSP Olive Sprig Butter Olive Oil 1/2 cup dried cranberries 1/4 cup Olive Sprig Cinnamon Pear Balsamic 1/4 cup Olive Sprig Maple Balsamic Pecans, toasted and chopped Directions: Prepare spaetzle according to directions. After the spaetzle is drained, toss it with Blood Orange Olive Oil. While the spaetzle is cooking, peel and chop the apples. Sauté them in Butter Olive Oil until they are tender and starting to turn brown (about 5 minutes). Add the dried cranberries and both balsamics to the pan and simmer until the mixture reduces and thickens. Serve with chopped pecans sprinkled on top.  

A fun and easy way to enhance your favorite childhood dessert!

Ingredients: 1 lb. Fresh green beans; wash and trim any tough ends 1 TBSP light soy sauce 1 TBSP Black Cherry Aged Balsamic 2 TBSP Blood Orange Olive Oil 1/4 TSP Honey 1 TSP Crushed garlic Directions: Steam green beans until tender. In a small bowl, whisk together the remaining ingredients. Toss the green beans in a larger bowl with the dressing. May be served at room temperature.

Ingredients: 6 thin slices prosciutto or deli ham, chopped 1 package (5oz) spring mix salad greens 1 1/2 cups watercress 1 carton (8oz) fresh mozzarella cheese pearls 1/4 Cup Olive Sprig Dark Chocolate Aged Balsamic 1/4 Cup Olive Sprig Blood Orange Olive Oil 1/4 TSP Salt 1/8 TSP Pepper Directions: In a small skillet, cook prosciutto over medium heat until crisp. Remove topaper towels with a slotted spoon; drain and set aside. Divide salad greens and watercress among 6 salad plates. Arrange cheese, strawberries, and prosciutto over greens. Whisk the vinegar, salt, and pepper. Drizzle over salads.

Amaze your guests with this amazing quinoa salad!