Traditional Easter Pairings

Flavor Pairings for a Delicious Easter Meal

This month traditional Easter flavor pairings are top of mind. Spring brings with it fresh green grass, the start of farmers markets and of course Easter eggs and chocolate bunnies!

Here at Primo Oils we’ve put together several spring pairings of our favorite Olive Oils and Vinegars to help you put a unique twist on your Easter dinner. It’s hard to beat traditional Easter dishes like scalloped potatoes, balsamic glazed carrots, baked ham and spring peas. So we’re not going to even try to beat them. We’re going to join them by showing you ways to up your traditional dinner game with new flavor pairings.

Scalloped Potatoes

A standard dish for Easter and one that can be easily overlooked on your table. Let’s kick these potatoes up a notch by substituting Herbs de Provence olive oil for butter in your recipe. This gives an extra savory note to your potatoes.

If you’re looking for a good recipe we like Gimme Some Oven’s Scalloped Potatoes. This is a super traditional scalloped potatoes recipe. It’s great for Easter because you can prepare this dish ahead of time and heat it up in the oven when you’re ready.

Balsamic Glazed Carrots

We love using rainbow carrots that you pick up at the farmers market (or Whole Foods) to give your Easter dinner a colorful addition. Traditional balsamic carrots call for both olive oil and balsamic vinegar and we have just the pairing to jazz up this dish. We love using our Rosemary Olive Oil and Lavender Balsamic Vinegar. The sharp Rosemary flavor with the savory, herbal lavender will give your balsamic carrots a truly memorable twist.

Delish has a great glazed carrots recipe. In fact, they call this recipe the Best Balsamic Glazed Carrots recipe.

Baked Ham

Baked ham is such a deliciously easy main dish for Easter. We love this recipe from The Pioneer Woman. We swap out her use of a can of Dr. Pepper with our incredibly delicious Fig Balsamic Vinegar. Our fig balsamic gives a similar sweet tang as the soda but we think it’s a more distinguished twist to the recipe. And definitely follow her recommendation to glaze the ham several times while cooking. It really makes a difference.

Spring Peas

Spring Peas are light and fresh and the mint in this recipe from Epicurious gives a nice counter to some of the sweetness in the carrots and ham. Another standard Easter dish that makes this meal one of the easiest early prep meals ever. We suggest using our Eureka Lemon Oil for this Easter side.

So those are our recommendations for Spring pairings! These work wonderfully to share as hostess gifts, grown-up Easter Basket ideas or even to give out as wedding favors.

To your health!

Delicious Metabolic Reset Recipes with Primo Vinegars

Delicious Metabolic Reset Recipes from Primo Vinegars

When Miranda Sommer of Whole Heart Health and Wellness approached Primo Oils about a Metabolic Reset Meet & Greet we were only too happy to offer Primo Oils as a venue. You may not think of Primo Oils as the perfect fit for a Metabolic Reset event but we’re here to tell you that we’ve got a lot more than just olive oils. Primo has just as many Balsamic Vinegar flavors as we do EVOO.

Balsamic Vinegar is a kitchen essential and one that, like olive oil, people overlook or think comes in just “plain”. Our balsamic vinegars come in a wide variety of flavors from the drinkable Aged Natural Fig Balsamic to a salad-ready Neapolitan Herb Balsamic Vinegar. And every flavor in between.

We hope you enjoy these recipes that we shared at the Meet & Greet event.

Primo Vinegar Metabolic Reset Recipes

Salads

Arugula Heirloom Salad

This is a great starter for grilled steak or chicken. We recommend using a good salt like a sea gris.

Ingredients

Instructions

  • Wash and spin dry arugula.
  • Cut heirloom tomatoes into large bite-size pieces.
  • Toss Arugula and tomatoes with Traditional 18 yo Balsamic Vinegar.
  • Salt and Petter to taste.

Pickled Beet Salad

Pickled beets are available in the produce aisle of most grocery stores.

Ingredients

  • Red Pickled Roast Beets, 1 Package
  • Golden Pickled Roast Beets, 1 package
  • 1 orange, separated and cut into bite-size pieces
  • Cinnamon Pear Balsamic
  • salt and pepper to taste

Instructions

  • Combine both packages of beets and orange slices.
  • Toss with Cinnamon Pear Balsamic
  • Salt and Petter to taste.

Fruit and Berry Salad

This is a delicious spin on the traditional fruit salad. A great option for Easter or a brunch.

Ingredients

Instructions

  • Remove pomegranate seeds. Try this super easy way. Cut up cantaloupe into bite-size pieces.
  • Combine cantaloupe, blueberries, pomegranate seeds, and raspberries.
  • Toss with Pomegranate and Cascadian Raspberry White Balsamic.

Main Dishes

Pulled Chicken-Apple Salad

This is a nice light dish to have on a hot night. You can pick up a rotisserie chicken at the store so there’s no need to heat up your kitchen!

Ingredients

Instructions

  • Prepare your fruit and veggies. Peel apples, and grate on a box grater. Separate cauliflower into small, bite-size florets. Vein and chop up kale and thinly slice the red cabbage.
  • Combine apples, veggies and chicken. Toss to combine.
  • Drizzle with Sicilian Lemon White Balsamic Vinegar and Gravenstein Apple Balsamic. Salt and pepper to taste.

Balsamic Flank Steak

A great steak recipe. We like that this is a pan-seared steak so you don’t have to wait for good BBQ weather.

Ingredients

Instructions

  • Mix Neapolitan Herb Balsamic Vinegar, minced garlic and Dijon mustard until combined. Pour marinade into a shallow dish that will hold the steak.
  • Prepare steak by first puncturing with a knife tip about once every square inch on both sides of the steak. Place in the marinade. Leave in the refrigerator overnight turning 2 or 3 times.
  • Flank steak is thicker at one end than the other. Cut the steak into two pieces. Your thinner piece will be done before the thick piece.
  • Heat a no-stick pan on high heat. Cook steak on high 4-5 minutes per side.
  • Monitor internal heat with an instant-read meat thermometer. Steak will be medium rare when it reaches 125 degrees. Flank and skirt steaks are more flavorful when served medium rare.
  • Cover and let rest 5-10 minutes. Slice against the grain and serve.

Looking for more delicious balsamic vinegar recipes? You can check out the recipe link on our website here.

To your health!

Top 3 Diets of 2019 with Primo Oils and Vinegars

Flavor Your Diet with Primo Oils and Vinegars

Happy New Year! If you’re anything like 62 million* other Americans starting a healthier diet is high on your list of 2019 new years resolutions. If you’re anything like us, and considering you’re reading a blog on a foodie website you are, there’s no diet in the world that you’ll stick to if you’re not allowed healthy, savory, sweet and delicious food options as a part of that diet.

Primo Oils is Here to Help You Stick to Your Diet

Our flavored Olive Oils and Vinegars are the best way to add flavor and variety to a restrictive diet. We’re going to look at the top 3 diet choices of 2019, according to Health.com, and share some recipes and Olive Oil and Vinegar flavors that will help you stick to that diet and add a burst of flavor without a burst of calories.

Diet #1: The Meditteranean Diet

The Skinny

The Meditteranean Diet is the number one diet in the nation. It’s popular because of the wide variety of foods available to eat and incredible health benefits. Olives and Olive Oils are some of the healthy fats available in this diet. The Meditteranean Diet recommends four to six servings of healthy fats every day.

Primo Oils to the Rescue

There are so many ways Primo Oilive Oils and Vinegars can add flavor to your Meditteranean Diet! Our Olive Oils satisfy your healthy fat requirement in this diet and a teaspoon of any as a salad dressing counts as one serving of a healthy fat. Our favorite olive oils to use in a dressing are the Mushroom Sage Olive Oil, Herbs de Provence Olive Oil and Garlic Olive Oil.

We have several recipes that work well on this diet and more available all the time. We all love to cook here at Primo and are happy to help you discover new-to-you recipes that will work for your diet. Some of our favorites that fit within the Meditteranean Diet are our Shaved Fennel Salad,

A great way to “food-prep” for the week is to make our Italian Chicken on a Sunday and then use this flavorful chicken in salads, sandwiches and brown rice or quinoa bowls for lunch. We also love our Wild Smoked Salmon and can use pita bread or homemade pita chips instead of the crostini’s.

Diet #2 The DASH Diet

(which stands for Dietary Approach to Stopping Hypertension)

The Skinny

The DASH Diet started as a way for people to reduce their blood pressure but became a success because of the positive side effects of the diet; weight loss and prevention for an array of chronic diseases like osteoporosis, heart disease, stroke and diabetes. The downside of the diet is its severe restriction on sodium intake. Most American’s consume an average of 3500 mg of sodium a day. The DASH Diet’s goal is to cut this in half with the more restricted version topping you off at 1500 mg of sodium a day.

Primo Oils to the Rescue

There’s only about 4 mg of sodium in a tablespoon of balsamic vinegar and ZERO in olive oil. This makes our flavored Olive Oils and Balsmic Vinegars the best way to add flavor to your DASH Diet without upping your sodium intake. Our Summer Linguine with Shrimp recipe is a perfect meal for the DASH Diet. Just substitute zoodles or spaghetti squash for the linguine and you’ll have a delicious low-sodium, heart-healthy meal.

Pre-mixed store-bought salad dressings and marinades can be another culprit of high sodium intake. We recommend switching your regular store-bought dressings and marinades for Primo options. Here’s a list of some of our favorite Olive Oil and Balsamic Vinegar combinations.

 

Diet #3: The Flexitarian Diet

The Skinny

The Flexitarian Diet is a way to cut your meat consumption in half. The goal of the Flexitarian Diet is to have 5 meatless dinners each week and to switch out some of your breakfast and lunch go-to’s with meatless options. The Flexitarian Diet encourages eating legumes, extra veggies and tofu.

Primo Oils to the Rescue

Our Olive Oils and Vinegars are the perfect way to dress up a plate of veggies. And don’t worry that you’ll be stuck eating salads all day. We love using the Cinnamon-Pear Balsamic Roasted Sweet Potatoes or Vegetables de Provence over some quinoa or brown rice. These make great make-ahead and take lunch options.

For dinner try our Balsamic Vinegar Grilled Eggplant. Eggplant is a very substantive vegetable and the balsamic gives it a fun tang. You could try switching up the balsamic on the recipe too. We suggest trying our Neapolitan Herb or Pomegranate Balsamic on this dish.

To Your Health!

Whatever your new year’s resolutions are we hope that they include spending some time in the kitchen. Home cooked meals are the best way to keep yourself and your family healthy.

 

* Link to 2017 New Year’s Resolutions: The Most Popular and How To Stick to Them

 

Olive Oil Pairings – Spicy Edition

Spicy Olive Oil Pairings

It’s no mistake that we’re in the olive oil business. We love to include olive oil in its many forms in our recipes. Sometimes we’re looking to add a kick of spice and that’s when we go to one of these three flavor-infused olive oils. We’d love to know what you do with your favorite pairing.


Chipotle Olive Oil +

Apricot White Balsamic, Black Cherry Balsamic, Dark Chocolate Balsamic, Cinnamon Pear Balsamic, Espresso Balsamic, Fig Balsamic, Jalapeno White Balsamic, Lavender Balsamic, Lemongrass-Mint White Balsamic, Mango White Balsamic, Maple Balsamic, Peach White Balsamic, Pineapple White Balsamic, Pomegranate Balsamic, Raspberry Balsamic, Sicilian Lemon White Balsamic, Strawberry Balsamic, Tangerine Balsamic, Tahitian Vanilla Balsamic

Garlic Olive Oil +

Apricot White Balsamic, Blackberry-Ginger Balsamic, Blueberry Balsamic, Cinnamon-Pear Balsamic, Fig Balsamic, Honey-Ginger White Balsamic, Pomegranate Balsamic, Jalapeno White Balsamic, Pineapple White Balsamic, Oregano White Balsamic, Neapolitan Balsamic

Harissa Olive Oil +

Mango White Balsamic, Blackberry-Ginger Balsamic, Maple Balsamic, Cinnamon-Pear Balsamic, Peach White Balsamic, Raspberry Balsamic, Sicilian Lemon White Balsamic, Pineapple White Balsamic

Grilled Pizza

Grilled Pizza

Ingredients
  • 1 1/8 cups water
  • 1 1/2 teaspoon dry yeast
  • 2 tablespoons sugar
  • 2 teaspoons sea salt
  • 2 tablespoons Primo Basil Olive Oil or Garlic Olive Oil, plus more for brushing
  • 1 tablespoon Primo Corbancosa Extra Virgin Olive Oil
  • 4 cups flour (approximately)
  • 1 teaspoon Primo White Truffle Olive Oil
  • 1/2 cup Mozzarella cheese, grated
  • 1/2 cup Asiago or Parmigianino cheese, grated
  • 1/4 cup baby portabella mushrooms
  • 1 medium red onion, thinly sliced
  • 1 package of baby arugula
  • Drizzle of Primo Fig Balsamic Vinegar
Directions
Combine warm water, yeast and sugar in a large mixing bowl. Let rest until foamy (about 10 minutes). Add sea salt and Primo Basil Olive Oil to yeast mixture and stir until salt is dissolved.
Mix in flour one cup at a time until a sticky dough forms. Turn dough out onto a well-floured surface and knead until smooth and elastic, adding more flour as needed. Form dough into a ball and brush the surface with Primo Basil Olive Oil.  Return to mixing bowl, cover bowl with plastic wrap and a kitchen towel and let rest in a warm, draft-free area until double in size (about an hour).
While dough is rising, slice red onion and sauté over medium heat in Primo Corbrancosa Extra Virgin Olive Oil until onions are very soft (caramelized). Remove from heat and add Primo White Truffle Olive Oil. Mix well and set aside.
Punch down dough, and then knead the dough a few more times. Divide the dough into four small balls. Form each ball into round pizza crust.  Place each pizza crust on a warm grill (not hot). Let slight grill marks form and turn over and repeat on other side (about 2-3 minutes on each side).

Remove crusts from grill and top with caramelized onions (use as your sauce), then mushrooms and then cheese. Return pizza to grill, close lid and let cheese melt and start to bubble. Remove from grill. Layer arugula on top and drizzle Primo Fig Balsamic over the pizza. Cut and serve.

Pizza with Figs, Prosciutto, Carmelized Onions, Fig Balsamic and Arugula

Pizza with Figs, Prosciutto, Carmelized Onions, Fig Balsamic and Arugula

  • Cornmeal for sprinkling
  • 1 each 1 lb. package purchased pizza dough
  • 2 cups Crumbled Gorgonzola Cheese (about 8 oz.)
  • 6 Small fresh or dried figs, cut into 1/3-inch slices
  • ¾ cup Diced Sweet onions
  • 4 Tbs Primo Early Harvest Spanish Picual or Organic Garlic EVOO, divided
  • 2 Tbs Primo Fig Balsamic Vinegar, divided
  • 2 Tbs Ground pepper
  • 8 Thin slices prosciutto cut into thin strips
  • 8 cups Arugula

 

Directions:

  1. Preheat oven to 450°F.  Sprinkle large rimless baking sheet generously with cornmeal.  Roll out dough on floured work surface to 12×10-inch rectangle; transfer to prepared sheet.  Brush dough with 2 Tbs Primo Picual EVOO. Sprinkle Gorgonzola over dough.  Sprinkle with pepper.
  2. In a sauce pan, sauté the onions in 1 Tbs Primo Picual EVOO over medium heat until translucent. Set aside.
  3. Place figs in medium bowl; drizzle 1 tablespoon Balsamic Vinegar over.  Set aside.
  4. Bake pizza until crust golden brown on bottom, 15 to 20 minutes.
  5. Immediately scatter prosciutto slices, covering pizza completely.  Arrange onions and fig slices atop prosciutto.  Bake until figs are just heated through, about 1-2 minutes.  Transfer pizza to cutting board.  Whisk remaining 1 tablespoon Balsamic Vinegar and EVOO in large bowl; add arugula.  Sprinkle with salt and pepper; toss to coat.  Mound salad atop pizza.  Cut into pieces and serve.

Pork Chops in Balsamic Cherry Sauce

Pork Chops in Balsamic Cherry Sauce 

 

Directions:

  1. Place pork and Primo Dark Cherry Balsamic Vinegar in small shallow pan; turn to coat.  Let stand 10 minutes.
  2. Heat Primo Corbrancosa EVOO in heavy medium skillet over medium heat.  Using tongs, lift pork from marinade; shake off excess.  Transfer pork to skillet, reserving marinade in dish.  Sprinkle pork with pepper.  Sauté until brown, about 3 minutes per side.
  3. Transfer pork to plate.  Add shallot to skillet; stir until softened, about 1 minute.  Add broth, cherries and reserved marinade; bring to boil, scraping up browned bits.  Return pork to skillet.  Simmer until pork is cooked through, cherries are tender and sauce is slightly reduced, about 2 minutes per side.  Season with salt and pepper.  Transfer pork to plates; top with sauce.

Serrano Chicken Stir Fry

Chicken again? This isn’t your ordinary chicken recipe! The addition of our Serrano Honey Vinegar will make this a recipe you reach for again and again!

Serrano Chicken Stir Fry

  • 2 medium sized chicken breasts, cut into 1 inch cubes
  • 1 red bell pepper, cut into 1 inch cubes
  • 1 medium sized red onion, cut into 1 inch cubes
  • ½ pound of White or Crimini mushrooms, quartered
  • 1 broccoli crown, cut into flowerets
  • 2 cloves fresh garlic, chopped
  • 2 tablespoons Primo Garlic Extra Virgin Olive Oil
  • ½ cup Primo Serrano Honey Vinegar
  • Crunchy Chow Mein Noodles
  • Note: To add more “heat” to this dish, sauté the chicken and vegetables in Primo Harissa Extra Virgin Olive Oil.

Preparation: Sauté chicken in Primo Garlic Extra Virgin Olive Oil until done and set aside in a bowl.  Add the broccoli, onions and red bell peppers to the pan and sauté until warmed through, yet still crunchy.  Place cooked chicken back into the pan and add the Primo Serrano Honey Vinegar.  Cook, while stirring, until all the ingredients are coated and the chicken is heated.  Serve alone, over rice or chow mein noodles.

Preparation of Rice

Ingredients:

  • 1 cup uncooked white rice
  • 1 tablespoon Primo Garlic Extra Virgin Olive Oil
  • 1 ¾ cups liquid, water or chicken stock

Preparation:

Heat Primo Garlic Extra Virgin Olive Oil in a small sauce pan on medium heat.  Pour rice into pan and sauté rice until translucent [about 5 minutes].  Then add the liquid and cook rice for about 20 minutes.  Remove from heat and let rest until the remainder of the dish is ready.

Serves 4

Cranberry and Honey Glazed Spiral Ham With Sage and Mushroom Potatoes

Cranberry and Honey Glazed Spiral Ham With Sage and Mushroom Potatoes  

Ingredients

 

FOR HAM

  • 1  Spiral Ham
  • 1  2 Liter Vernors
  • 1 c. PRIMO Cranberry Pear White Balsamic
  • ½ c.  Honey

FOR POTATOES

  • 6  Red skin potatoes washed and quartered
  • 4 Tbsp.  PRIMO Sage and Wild Mushroom Oil
  • Salt and pepper to taste

Preparation

Preheat oven to 350 degrees.

Toss potatoes with sage and mushroom oil, salt and pepper and arrange on a cookie sheet.

Place on lowest rack of oven.

 

Mix Vernors, Balsamic and honey in a deep roasting pan. Add ham and place on the top rack of the oven, basting every 15 min. Cook for 45 min. or until heated all the way through.  Potatoes and ham should be done at the same time.

Summer Linguine with Shrimp (or Langostinos) with Primo Lemon or Harissa Olive Oil

Summer Linguine with Shrimp (or Langostinos) with Primo Lemon or Harissa Olive Oil

 

 

Primo Fused Lemon Olive Oil will add more of a citrus flavor. Primo Harissa Olive Oil will add more of a “heat/spicy” flavor.

 

Langostino is the Spanish word for prawn…there are several types of prawns…saltwater prawns are part of the lobster family…freshwater prawns are more similar to shrimp and look like a cross between a lobster and a shrimp. You can find these frozen at Costco and are an excellent substitute for shrimp.

 

1 lb linguine pasta

2 shallots, diced

2 garlic cloves, minced

1 lb. Shrimp or Langostinos

¼ cup lemon juice (about 2 lemons)

1 lemon, zested

1 tsp salt

½ tsp freshly ground black pepper

3 oz. arugula (about 3 packed cups)

¼ cup chopped fresh parsley

½ cup Primo Fused Lemon or Harissa olive oil

Grated Italian Pecorino Romano cheese

 

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8-10 minutes. Drain pasta, reserving 1 cup of the cooking liquid.

 

Meanwhile, in a large, heavy skillet, warm Primo Fused Lemon or Harissa olive oil (your preference) over medium heat. Add the shallots and garlic and cook for 2 minutes. Add the Shrimp or Langostinos and cook until pink, about 5 minutes. Add the cooked linguine, lemon juice, lemon zest, salt and pepper. Toss to combine. Turn off the heat and add the arugula. Add some of the cooking water to desired consistency. Add chopped parsley and Italian Pecorino Roman cheese to the pasta and toss to combine. Serve immediately.