- 6 eggs , hardboiled and shelled
- 2 lbs potatoes
- 4 stalks celery , chopped
- 3 green onions, sliced
- 3 tbsp fresh dill, chopped
- 1 tbsp montreal steak spice
- 6 tbsp Olive and Then Some – Olive Wood Smoked Olive Oil
- 3 tbsp Red Wine Vinegar
- 2 tbsp mustard
- salt and pepper to taste
Healthier, but Yummy Version
FOR THE DRESSING
1. Put your potatoes in a pot and fill with salted water. Heat to a boil. Once its boiling, reduce heat to medium and cook till potatoes are fork tender. Remove from heat, drain and cover with cold water to stop the cooking process. Drain all the water off again and set aside.
2. Put your eggs into a pot, cover them with water, then put the pot on high heat until it boils. Once it boils, cover and remove from the heat. Keep the lid on for 15 mins, then drain and cover with cold water. Drain again, peel and slice the eggs and add them to a large bowl.
3. While potatoes and eggs cook, combine onion, celery, and dill in a large bowl. Add eggs and potatoes, sprinkle with steak seasoning.
4. Whisk remaining ingredients together into a thick vinaigrette. Pour over salad mix well.
5. Serve warm or cold.
Harissa & Pineapple Grilled Kebabs
- Mix the Pineapple Balsamic and Harissa in a bowl, reserving a small amount for the pineapple and vegetables. Chop the chicken into 1 inch chunks and add to the bowl. Set this aside to marinate for 1-4 hours.
- Prepare the vegetables and pineapple by chopping into 1 inch pieces. Season with salt and pepper and some of the marinade.
- Assemble the kebabs and grill until the chicken is done, rotating to cook evenly. Serve and enjoy!
- For a less spicy marinade, try our Chipotle Infused Olive Oilin place of the Harissa Infused Olive Oil.
Summer Peach Caprese Salad
- Arrange the sliced peaches on a platter sandwiching one tablespoon of ricotta between the slices. Whisk the olive oil with the white balsamic vinegar and drizzle the peaches and ricotta with the dressing. Season with salt and pepper and scatter fresh basil leaves over the peaches.
Gremolata Roasted Chicken with Crispy Panko Crust
- • 4 to 4½ pounds of bone-in chicken pieces, we used thighs and drumsticks with skin on
- • ½ cup dry white wine
- • ½ cup Dijon mustard
- • 2 cups panko (Japanese bread crumbs)
- • 4 tablespoons Olive and Then Some Milanese Gremolata Olive Oil
- • 2 teaspoons salt
- • 1 teaspoon freshly ground black pepper
- • fresh parsley for garnish (optional)
- Preheat oven to 350 degrees F.
- In a medium-sized bowl, combine the 2 cups of panko and the 4 tablespoons of Milanese Gremolata EVOO. Mix well, scraping the bottom and sides of the bowl for a good minute or two, to thoroughly coat the panko
- Pour the panko mixture into a large plate or pie tin. Hang onto the bowl for the wine-mustard mixture.
- Using the same bowl, whisk together the ½ cup of Dijon mustard and the ½ cup of white wine. This will be your "batter" for the chicken pieces
- Pat the chicken pieces dry with paper towels and generously salt and pepper each piece. Prepare a separate baking pan with brushed EVOO or cooking spray.
- Dip each chicken piece into the mustard-wine mixture to coat all sides.
- Immediately place the coated chicken piece into the panko mixture skin side down, pressing gently so the crumbs adhere. You only need to coat the one side with the skin.
- Place coated chicken pieces onto prepared baking sheet with skin side up. Gently press the remaining panko mixture onto the chicken pieces. Note: If making ahead, wrap the baking sheet with plastic wrap and refrigerate. When ready, remove plastic wrap and bake according to the following directions.
- Bake the chicken in the 350 degree oven for about 40 minutes. Then increase the oven temperature to about 400 degrees F and continue to bake until the panko crust is brown and the chicken is cooked through, about 10 minutes more.
- Serve immediately while it's hot or serve at room temperature. Garnish with parsley leaves. Enjoy!
- MAKES 4 SERVINGS
Lemon & Dill White Bean Spread with Mediterranean Cherry Tomato & Cucumber Salad
- 3 - 15.5 oz cans of white cannellini beans, drained (or 2.5 cups cooked cooled beans, drained)
- 2 cloves fresh garlic
- ⅓ cup Olive and Then Some Wild Fernleaf Dill Olive Oil
- 1 Tablespoon fresh squeezed lemon juice
- Sea salt to taste
- Additional Olive and Then Some Extra Virgin Olive Oil for drizzling
- Mediterranean Summer Salad to go on the Hummus
- 1 cup cucumber cut into ½" dice
- 1 cup fresh tomatoes diced or cherry tomatoes cut in half
- 2 tablespoons fresh chopped dill
- 2 tablespoons fresh chopped flat leaf parsley
- ½ cup feta cheese
- ½ cup pitted olives, coarsely chopped or halved
- ¼ cup Olive and Then Some Extra Virgin Olive Oil
- 2 tablespoons Olive and Then Some. Champagne Wine Vinegar
- 1 teaspoon sea salt
- fresh ground pepper to taste
- Directions for Hummus:
- Place the beans, garlic, dill olive oil and lemon juice in the bowl of a food processor or blender and process until creamy and smooth. Adjust seasoning based on the salt level of the beans. Refrigerate until the bean spread becomes a bit thick.
- Directions for Mediterranean Salad
- Place the cut up vegetables in a sealable container. In a separate bowl, whisk the champagne wine vinegar with the salt until dissolved. Add the olive oil and pepper and whisk to combine. Pour over the vegetables and allow to marinate refrigerated for no more than an hour.
- To assemble, spoon the bean spread into a wide shallow bowl. Top with the marinated Mediterranean Summer Salad. Garnish the salad with freshly cut herbs, crumbled feta, olives, and an additional drizzle of olive oil. Serve cold with pita or grilled flatbread.
Grilled Salmon and Asparagus in Wild Fernleaf Dill Olive Oil with Lemon Cream Sauce over Pasta
- 1 pound fresh salmon fillet(s)
- 1 bunch of thin, tender asparagus, woody stems discarded,
- 1 cup frozen peas
- 1 pound dried pasta of your choice
- 1 thinly sliced shallot
- 1 clove minced garlic
- ½ cup crisp, dry white wine
- 2 cups heavy cream
- 5 tablespoons Olive and Then Some Wild Fernleaf Dill Olive Oil
- 3 tablespoons fresh squeezed lemon juice
- 1 tablespoon fresh dill and/or flat leaf parsley to garnish
- salt and fresh ground pepper to taste
- Rub the salmon and toss the asparagus spears with a mixture of 2 tablespoon of dill olive oil whisked with 1 tablespoon of lemon juice. Season amply both the salmon and asparagus liberally with salt and fresh ground pepper. Grill or broil until just cooked, being careful to err on the side of under-cooking both the salmon and asparagus. The most important thing here is to sear the salmon and asparagus on the exterior. After grilling, cut the asparagus in to 2" pieces and break the salmon in to large meaty chunks and set aside.
- Bring a large pot of salted water to boil. Cook the dried pasta based on the package directions. Place peas in colander and drain pasta over peas to thaw.
- In a saute pan, heat two tablespoon dill olive oil over medium heat. Add the sliced shallots and cook until tender. Add the garlic and saute for another minute being careful not to burn the garlic. Add the wine and lemon juice. Continue cooking until the liquid is reduced by half. Add the cream and the remaining dill olive oil. Stir until the mixture simmers and thickens. Season with salt and pepper to taste.
- To serve, add the asparagus to the pan with the sauce and cook for an additional two minutes, being careful not to make mushy. Add the salmon chunks and cook to warm through, being careful not to break the chunks up. Ladle over drained pasta and serve garnished with dill and or flat leaf parsley.
Creamy Dill Mashed Potatoes
- Approx 1.5 lbs of golden potatoes
- Handful of fresh chopped dill (about 2 tablespoons)
- About half a cup of sour cream
- 1 Tablespoon of Olive and Then Some Ultra Premium Extra Virgin Olive Oil (some suggestions-Picual, Koroneiki, Coratina, Arbequina)
- 2 Tablespoons of Olive and Then Some Wild Fernleaf Dill Olive Oil
- 1 tsp. of garlic powder
- Sea salt
- Fresh ground pepper
- Extra fresh chopped dill to garnish
- Cut potatoes into large chunks. Boil in water in a medium to large pot until soft enough to pierce with a fork easily. Drain. They should be tender, but relatively firm. Transfer to a large bowl. Mash with fork or potato masher.
- Add 1 tbsp. of EVOO and 2 tbsp. of Wild Dill Infused Olive Oil, sour cream, garlic powder, and a handful of fresh chopped Dill (a tablespoon or two). Mix together. Add sea salt and fresh ground pepper to taste.
- Transfer to a plate, garnish the top with fresh chopped dill, a drizzle of EVOO and Wild Fernleaf Dill Olive Oil.
- Serve with a side of haricot vert, (or small green beans) as a fun addition drizzled with EVOO and Dill Olive Oil and seasoned with salt and pepper.
Chia, Blueberry & Olive Oil Smoothie
Start your day with this power packed smoothie chocked full of great antioxidants and nutrients!
- Soak the chia seeds in ⅓ cup Strawberry or Blueberry Balsamic for at least 20 minutes prior to making the recipe.
- Add the soaked chia seeds, olive oil and banana to the blender jar and blend to a smooth consistency.
- Add the baby kale or spinach and blueberries to the blender and process until completely smooth.
- Makes 2 generous portions or 4 smaller servings.
Garlic and Ranch Crackers
- Preheat oven to 250 degrees
- In a large bowl, combine the dressing mix, Garlic Olive Oil.
- Add oyster crackers, and toss to coat.
- Spread evenly on a baking sheet.
- Bake for 15 to 20 minutes in the preheated oven, stirring gently after 10 minutes.
- Remove from oven, and allow to cool before serving
Spicy Grilled Shrimp
- 24 jumbo shrimp, peeled and deveined
- 8 wooden skewers, soaked in water 20 minutes
- 4 cloves garlic, finely chopped
- 3 tablespoons Olive and Then Some Harissa Olive Oil
- 1 tablespoon red pepper flakes
- 1 tablespoon sugar
- Lime Wedges for skewer garnish
- Heat grill on high.
- Thread 3 shrimp on each skewer and lime wedge
- Combine remaining ingredients and brush on shrimp skewers.
- Grill approximately 3 minutes per side