Vegetables de Provence

Vegetables de Provence

Ingredients

  • 1/4 cup Primo Herbs de Provence EVOO
  • ½ cup chopped green onions
  • 1 green pepper cut into thin strips
  • 1 red pepper cut into thin strips
  • ½ cup yellow squash sliced thin
  • 1 ½ cup sugar snap peas
  • 1 cup sliced fresh mushroom
  • Parsley
  • ¼ cup Primo Lavender Balsamic

Directions

 

Heat the Herbs de Provence oil in a large sauté pan. Add onions and peppers and sauté on medium heat for five minutes. Add squash, peas and mushrooms. Continue to sauté until vegetables are cooked but slightly crisp. Stir in the Primo Lavender Balsamic until coasted and balsamic begins to thicken slightly. Garnish with fresh parsley.

Primo Citrus Green Beans

Primo Citrus Green Beans (serves 4)

Ingredients

  • 2 bags of Kroger Fresh Selections French Green Beans
  • 1/2 cup of Primo Fused Lemon EVOO (Primo Blood Orange or Persian Lime EVOO can be substituted)
  • A dash of pepper
  • A dash of Primo Meadow Lemon salt for seasoning

 

 

Directions

Steam beans in about 1 in. of water for 3-5 minutes (should be tender but not mushy).
Heat up citrus olive oil on medium heat for about 2 minutes.
Toss in green beans until they are hot and fully coated. Cook until desired tenderness. Place in serving bowl.
Sprinkle salt and pepper over the top for taste and serve.

Dark Chocolate Balsamic Tiramisu

 

Dark Chocolate Balsamic Tiramisu

  • 6 Egg Yolks
  • 4 Tablespoons Sugar
  • 1 Pound Mascarpone (At Room Temperature)
  • 1 3/4 Cups Cooled Espresso
  • 3 Tablespoons Primo Aged Dark Chocolate Balsamic
  • 24 Ladyfingers (available at Plehn’s Bakery)
  • 1/3 Cup Bittersweet Chocolate Shavings

 

Beat egg yolks and sugar until thick, about 5 minutes. Add room temperature mascarpone to the egg yolks and beat until smooth. Add 1 tablespoon of espresso and 1 tablespoon of balsamic and mix until thoroughly combined. In a shallow bowl, mix the remaining espresso and Dark Chocolate Balsamic. Briefly dip each ladyfinger into espresso mixture. Allowing the ladyfingers soak too long will cause them to fall apart. Place the ladyfingers on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom. Evenly spread 1/2 of the mascarpone mixture over the ladyfingers. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture. Cover with plastic wrap and refrigerate for at least 2 hours or up to six. Before serving, sprinkle the top with chocolate shavings.

Grilled eggplant with a little balsamic vinegar and herbs and olive oil

Grilled eggplant with a little balsamic vinegar and herbs and olive oil

Now that it’s grilling season, here’s one of our favorite recipes. You won’t believe how delicious this is with any one of our infused oils or flavored vinegars. Let us know if you like it as much as we do!

Total Time: 15 minutes

Ingredients:

  • 1 large eggplant
  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 2 cloves garlic, very finely minced
  • 1 pinch each thyme, basil, dill, and oregano
  • salt and freshly grated black pepper

Preparation:

Heat grill.
When grill is hot, slice eggplant about 1/2-inch thick. In a small bowl, whisk together the olive oil, balsamic vinegar, garlic, herbs, salt, and pepper. Brush both sides of the eggplant slices with the oil and vinegar mixture.

Place eggplant on the hot preheated grill. Grill about 15 to 20 minutes, turning once.

10 Ways to Serve Balsamic Vinegar

Balsamic vinegar is one of the most versatile of all of the items in your kitchen. Here are just 10 delicious ways to use it.

  • Splash over fresh berries
  • Stir into a sweet sauce served with pork
  • Pour over Brie
  • Mix with fresh spinach, mixed leaf or romaine
  • Toss with tomatoes, onions & mozzarella chunks
  • Sizzle in scallops
  • Make into a marinade for chicken, steak, duck or pork
  • Drizzle over any ice cream or gelato
  • Blend with pasta al dente
  • Sprinkle over crisp grilled vegetables

Roasted Fall Root Vegetables

Fall is the perfect time to savor the flavor of root vegetables. This recipe takes advantage of the bounty of the fall farmer’s markets and adds our Wild Mushroom and Sage Extra Virgin Olive Oil and Red Apple Balsamic Vinegar to make this dish sing!

Ingredients

  • 2 Sweet Potatoes
  • 2 Butternut Squash
  • 2 Large Beets
  • 2 Turnips
  • 1 Rutabaga
  • Primo Wild Mushroom & Sage EVOO
  • Primo Red Apple Balsamic Vinegar
  • Salt & pepper to taste

Preparation

  • Preheat oven to 375 degrees.
  • Peel & cut all vegetables into 2″ cubes and place into a bowl.
  • Drizzle enough Primo Wild Mushroom & Sage EVOO to cover vegetables.
  • Place vegetables on a baking sheet and roast for approximately 30 minutes.
  • Remove pan from oven and drizzle on the Primo Red Apple Balsamic.
  • Return pan to the oven and continue cooking for another 15 minutes or until vegetables are tender.
  • Salt & pepper to taste.

Serves 4

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

Mango Cucumber Salsa

 Mango Cucumber Salsa

  • 1 firm-ripe mango, peeled, pitted, and diced
  • 1/2 English cucumber, diced
  • 2 Tablespoons finely chopped scallion
  • 3 Tablespoons fresh cilantro leaves, chopped
  • 1/2 sweet red bell pepper, chopped
  • 1 Tablespoon fresh orange juice
  • 1 Tablespoon Primo Serrano Honey Vinegar
  • 1 teaspoon Primo Persian Lime EVOO

Combine all ingredients in a bowl.  Season to taste with salt and pepper.

Dip chips or crackers or use to top grilled Salmon or Chicken breast.

Serves 2

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.

WILD SMOKED SALMON & AVOCADO CROSTINI WITH OLIO NUOVO FAVOLOSA

WILD SMOKED SALMON & AVOCADO CROSTINI WITH OLIO NUOVO FAVOLOSA

 

Ingredients
1 fresh, sweet baguette, sliced in to 1/2″ slices on the diagonal
12 oz. thinly sliced wild smoked salmon
3 ripe avocados, sliced thin
1 small red onion, sliced very thin
1 large garlic cloves cut in half
2 tablespoons fresh squeezed lemon juice
1/3 cup +2 tablespoons Primo Olio NuovoFavolosa Extra Virgin Olive Oil
pinch of sea salt, fresh ground pepper
1/4 cup flat leaf parsley, coarsely chopped

Directions
Whisk two tablespoon of lemon juice with 1/3 cup of olive oil and sea salt in a small bowl.  Add the thinly sliced onions and toss to coat and set aside.

Preheat the grill to medium or heat a grill pan on the stove top over medium-high heat.  With a pastry brush, lightly brush both sides of each slice of bread with Primo Favolosa EVOO. Place the bread on the grill and toast until light golden brown and grill marks appear, flipping once during the process (take care not to burn the bread).

While the bread is still very warm, rub the cut garlic clove over both sides of the bread slice.  Allow the bread to cool completely, then begin layering by adding a slice of avocado.  Brush the sliced avocado with a small amount of the onion-lemon-olive oil mixture, and a grind of fresh pepper.  Add the smoked salmon, and top with a few slices of marinated onions and a sprinkle of chopped parsley.

Serve immediately

Makes about 30 appetizers