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GREEK NACHOS:
8 oz crumbled Feta, 1 C of our Tzatziki sauce, 2 Tbsp Greek olive oil, 1/2 C chopped Kalamata olives, 1/4 C diced each of the following: tomatoes, red onion, cucumbers, red peppers. Beat together Feta, Tzatziki and olive oil until smooth. Place in serving bowl and top with remaining ingredients. Serve with homemade Pita chips: Brush Pita with olive oil, Bake at 400 degrees for about 10 minutes or until lightly browned. Remove from oven, let cool and slice into wedges. |
ORANGE OIL COOKIES:
2 1/4C flour, 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp kosher salt, 1 1/4C sugar ( + more to coat cookies), 1/3C of our Blood Orange olive oil, 2 large eggs, 1/2 tsp vanilla extract. Sift together flour, salt, baking powder and baking soda. Set aside. Combine sugar and olive oil and mix with a spatula to form a paste. Add eggs and vanilla and stir until smooth. Fold in dry ingredients, just until incorporated into a soft, oily dough. Scoop dough by 1 TBSP and roll into a ball. Roll in extra sugar to coat. Place on baking pan lined with parchment paper, 2 inches apart. Bake @ 350 degrees for 11-13 minutes, until top of cookie is puffed and has a crackled look. Remove from oven, cool 5 minutes on pan, then transfer to a rack to cool completely
* This recipe would also be good with our lemon or lime flavored olive oils!
2 1/4C flour, 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp kosher salt, 1 1/4C sugar ( + more to coat cookies), 1/3C of our Blood Orange olive oil, 2 large eggs, 1/2 tsp vanilla extract. Sift together flour, salt, baking powder and baking soda. Set aside. Combine sugar and olive oil and mix with a spatula to form a paste. Add eggs and vanilla and stir until smooth. Fold in dry ingredients, just until incorporated into a soft, oily dough. Scoop dough by 1 TBSP and roll into a ball. Roll in extra sugar to coat. Place on baking pan lined with parchment paper, 2 inches apart. Bake @ 350 degrees for 11-13 minutes, until top of cookie is puffed and has a crackled look. Remove from oven, cool 5 minutes on pan, then transfer to a rack to cool completely
* This recipe would also be good with our lemon or lime flavored olive oils!
WATER MELON SALAD:
In a large bowl, combine 4 Cups cold, cubed seedless watermelon, 1/2 Cup crumbled Feta cheese, 1/3 Cup chopped fresh mint.
For the dressing...Whisk together 1/4 Cup Lime Olive Oil, 1 & 1/2 TBSP White Balsamic Vinegar, 3/4 tsp sea salt. Add black pepper to taste. Pour over watermelon, toss gently and serve.
GREEK BEAN SALAD:
INGREDIENTS...
Dressing... In a large bowl, whisk together 4 TBSP Olive Oil, 3 TBSP Lemon Juice, 1/2 TBSP White Citrus Balsamic Vinegar, 1 tsp Lemon Zest, 1 TBSP Dijon Mustard, 1 tsp Honey, 1 1/2 tsp Oregano,
1 1/2 tsp Parsley, 1/2 tsp Salt, 1/8 tsp Black Pepper. Set aside
Add 1 can (15 oz.) Cannellini beans, drained and rinsed to dressing, stir. Set aside to marinate for at least 30 minutes.
Veggies...1 small cucumber, peeled, seeded and diced
2 Cups Cherry Tomatoes, halved ( or chopped fresh tomato)
1/2 small Bell Pepper, finely diced ( can use colored or green)
1/3 small Red Onion, diced
1/2 Cup pitted Kalamata Olives, cut in half 3/4 Cup crumbled Feta Cheese
Add all veggies to beans and dressing, toss to combine and chill for 30 minutes. Add Feta,
Kalamata Olives, toss and serve.
* Can use Lemon or Traditional White BV instead of Citrus BV and celery instead of cucumber.
INGREDIENTS...
Dressing... In a large bowl, whisk together 4 TBSP Olive Oil, 3 TBSP Lemon Juice, 1/2 TBSP White Citrus Balsamic Vinegar, 1 tsp Lemon Zest, 1 TBSP Dijon Mustard, 1 tsp Honey, 1 1/2 tsp Oregano,
1 1/2 tsp Parsley, 1/2 tsp Salt, 1/8 tsp Black Pepper. Set aside
Add 1 can (15 oz.) Cannellini beans, drained and rinsed to dressing, stir. Set aside to marinate for at least 30 minutes.
Veggies...1 small cucumber, peeled, seeded and diced
2 Cups Cherry Tomatoes, halved ( or chopped fresh tomato)
1/2 small Bell Pepper, finely diced ( can use colored or green)
1/3 small Red Onion, diced
1/2 Cup pitted Kalamata Olives, cut in half 3/4 Cup crumbled Feta Cheese
Add all veggies to beans and dressing, toss to combine and chill for 30 minutes. Add Feta,
Kalamata Olives, toss and serve.
* Can use Lemon or Traditional White BV instead of Citrus BV and celery instead of cucumber.