Shaved Fennel Salad with Milanese Gremolata

Shaved Fennel Salad with Milanese Gremolata

Ingredients

  • 2 trimmed, thinly sliced fennel bulbs
  • 2 tablespoons finely chopped flat leaf parsley
  • 4 tablespoons Primo Milanese Gremolata Olive Oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon sea salt
  • fresh ground pepper to taste
  • 1/3 cup finely shaved Pecorino Romano
  • 3 Cups mixed baby greens for presentation – optional

Instructions

Place the shaved fennel in a re-sealable Ziplock bag or bowl large enough to hold it.  Thoroughly whisk together the Primo Gremolata Olive Oil, lemon juice, salt, pepper, and chopped flat leaf parsley.  Pour over the fennel and toss to coat.  Marinate in the refrigerator for two hours.  In a bowl or large platter, arrange a bed of washed mixed baby greens.  Arrange the fennel over the greens, pouring any remaining dressing over the fennel and greens.  Sprinkle evenly with shaved Pecorino and fresh ground pepper.

 

Serves 4-6

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.

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.

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

Recipe: Cinnamon-Pear Balsamic Roasted Sweet Potatoes

Cinnamon-Pear Balsamic Roasted Sweet Potatoes
Ingredients:Primo Sweet Potatoes

4 medium sweet potatoes, peeled and each cut

lengthwise into 8 wedges

1/3 cup Primo Cinnamon-Pear Balsamic

2 tablespoons Primo All Natural Organic Butter Extra Virgin Olive Oil

3/4 teaspoon kosher salt or sea salt

 

Preparation:

Heat oven to 400F. Cut a piece of parchment paper to fit the bottom of a half sheet jelly-roll pan.

Thoroughly shake or whisk together the Cinnamon-Pear Balsamic and Butter Extra Virgin Olive Oil. In a large bowl toss to liberally coat the sweet potato wedges with the emulsified balsamic-olive oil mixture.
Arrange the potato wedges on the parchment paper lined pan in a single layer, without over-crowding. Sprinkle with sea salt and roast for 45 minutes until tender and the balsamic glaze has caramelized.