- 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
Salads and Dressings
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.
Wild Rice Salad
- Lightly brown almonds in nonstick pan over medium heat.
- Combine first four ingredients.
- Combine Cranberry Pear Balsamic and Wild Mushroom and Sage Olive Oil.
- Pour over rice mixture and toss to coat.
- *Grilled chicken can be added for a full meal. This is even better the next day!
Peach, Mozzarella and Prosciutto Salad with Fresh Basil
- Peach, Mozzarella and Prosciutto Salad with Fresh Basil
- 2 tablespoons pecans
- 3 fresh peaches sliced
- 8 ounces buffalo mozzarella cheese
- 2 ounces prosciutto
- ¾ cup fresh basil
- ½ teaspoon salt
- fresh ground black pepper, to taste
- 2 tablespoons Olive and Then Some Basil Olive Oil or Extra Virgin Olive Oil of your choice
- 2 tablespoons Olive and Then Some Peach White Balsamic Vinegar
- Toast pecans in small skillet over medium heat being careful not to burn. Let cool.
- Arrange peaches, cheese and prosciutto on platter. Drizzle with Olive and Then Some Peach White Balsamic and Olive and Then Some Basil Olive Oil or one of our Extra Virgin Olive Oils of choice. Sprinkle with salt and pepper and top with basil and cooled pecans!
- Serve immediately, but make extra! It will go fast!
Oven Dried Heirloom Tomatoes
Preserve your harvest by oven drying your tomatoes and then jarring them with a superlative, fresh Olive and Then Some extra virgin olive oil and herbs.
- 2-3 pounds of ripe summer tomatoes.
- Mason Jars, quart size or size of your choice
- Olive and Then Some extra virgin olive oil of choice or Olive and Then Some Tuscan Herb Olive Oil
- Herbs of choice, such as Thyme, Oregano and/or Rosemary
- Sea Salt
- Line a couple of baking sheets with parchment paper. Cut the tomatoes in half or quarters and sprinkle with a little sea salt. Bake the tomatoes slow and low at 250 F. for 4-5 hours. Allow the tomatoes to cool completely before packing them into clean jars with lids, stuffed with an assortment of fresh herbs of your choice.Cover the tomatoes fully with your choice of Olive and Then Some olive oil, and refrigerate for up to 3 weeks.
Roasted Beet Salad with Fresh Goat Cheese, Arugula and Toasted Pecans!
Recipe type: Salads and Dressings
- 1½ pounds fresh beets
- ⅓ cup arugula blossoms (optional)
- 8 oz. chevre (fresh goat cheese)
- 6 cups baby arugula or mixed greens
- 1 cup whole pecans, toasted
- ¼ cup + 2 tablespoons Olive and Then Some Cranberry Pear White balsamic vinegar
- 1 tablespoon good quality grainy mustard
- fresh ground pepper to taste
- ⅓ cup + 2 tablespoons of your favorite Olive and Then Some Extra Virgin Olive Oil
- Preheat the oven to 400. Trim the beets and wrap in one foil packet drizzled with a tablespoon of water. Roast for 1 hour or until tender when pierced through with a knife. Once the cooked beets are cool enough to handle, peel them by rubbing the skin off between paper towels.
- Cut the peeled beets in to 1" pieces and toss with 2 tablespoons of white balsamic whisked together with 2 tablespoons of olive oil, and set aside.
- In a medium size bowl, whisk the remaining white balsamic with the grainy mustard until well combined. Slowly drizzle in your olive oil of choice, whisking constantly until the mixture is thickened or emulsified. Add freshly ground pepper and sea salt to taste.
- Arrange the greens in a bowl or on a platter and dress with the white balsamic vinaigrette. Add the marinated roasted beets to the salad, along with the crumbled fresh goat cheese, and toasted pecans.
Strawberry Basil Salad
Fresh Strawberries in a delicious salad
Author: Sallie's Greatest
- 1 bag of baby spinach
- ½ cup toasted pecans
- 1 cup fresh cut strawberries
- ½ cup crumbled blue cheese or feta cheese
- 3 heaping teaspoons Sallies Strawberry +Basil Jam
- ¼ cup Olive and Then Some Sicilian lemon White Balsamic
- ⅛ – ¼ cup Olive and Then Some Extra Virgin Olive Oil, such as Basil Infused Olive Oil
- Salt and Pepper to taste
- Put spinach, strawberries, pecans, blue cheese together in a salad bowl. Mix Strawberry + Basil jam, vinegar, olive oil, salt & pepper together. Toss salad with dressing. Delicious!
Spring Toasted Orzo
Author: Juliana Mills
- 2 large shallots, minced
- 2 cloves garlic, minced
- 1.5 cups orzo
- ¼ cup Olive and Then Some Herbs de Provence olive oil
- ¼ tsp salt
- 2.5 cups chicken broth
- 1 cup dry white wine (such as Pinot Grigio)
- 1 bunch asparagus, ends trimmed and cut into 1 inch pieces
- 1.5 cups frozen sweet peas, thawed
- ⅓ cups fresh parsley, chopped
- ⅓ cups fresh basil, chopped
- ¼ cup Olive and Then Some Sicilian lemon white balsamic
- Zest of one lemon
- ¾ cup freshly grated Parmesan cheese
- Freshly ground black pepper
- In a heavy bottomed pot, sauté shallots, garlic, and salt in the olive oil just until beginning to soften. Add the orzo and stir until golden and fragrant, about 10 minutes. Pour broth and wine into the pot and bring to a boil, turn down to a simmer, and cover. Cook orzo according to time on package directions. 3 minutes before orzo is finished cooking, add asparagus into the pot and recover to steam. When the orzo is finished cooking, uncover and continue to cook to evaporate any excess liquid remaining in the pot. Turn off heat and add the peas, stirring to heat them through. Stir in the remaining ingredients, add lots of freshly ground black pepper, and salt to taste. Serve warm or at room temperature.
Fennel Pear Salad with Red Apple Walnut Vinaigrette
Roasted Walnut Oil and Red Apple Balsamic make the dressing for this excellent fall salad that can be used as a side salad or entrée salad. You can customize with your choice of gourmet cheeses, greens as a base, scallions or leeks as an additional ingredient.
Author: Linda Edwards
- 1 Fennel Bulb, trimmed, halved and cored
- 1 Anjou Pear or other firm variety
- 2 Celery ribs
- ½ cup Gorgonzola Cheese( other blue cheese or feta work well also)
- 2-3 Tbsps. English Walnuts
- 1-2 Tbsps. Dried Cranberries
- ¼ cup Olive and Then Some Roasted Walnut Oil
- ¼ cup Olive and Then Some Red Apple Balsamic Vinegar
- 2 tsp. Stone ground or Dijon Mustard
- Slice fennel bulb, pear and celery ribs very thin. Set aside.
- Combine Roasted Walnut Oil, Red Apple Balsamic Vinegar and mustard in a jar with tight fitting lid. Shake well.
- Arrange fennel, pear and celery on a plate. Apply desired amount of dressing and top with walnuts, cheese and cranberries. Fresh fennel fronds are an excellent garnish.
- Baby lettuce or arugula is an optional addition.
Pomegranate Balsamic Walnut Salad
- • 10-12 cups mixed salad greens, washed and dried
- • ¾ cup walnuts, toasted and coarsely chopped
- • 1 small shallot, minced
- • 2 Tbsp Olive and Then Some Pomegranate Balsamic
- • 2 Tbsp fresh lemon juice
- • ½ cup Olive and Then Some Roasted Walnut Oil
- • Salt and freshly ground pepper to taste
- • Pomegranate seeds and chopped apples optional
- • Feta Cheese, optional
- To prepare vinaigrette, place minced shallot, Pomegranate Balsamic and lemon juice in a small bowl. Slowly whisk in the Roasted Walnut, then season to taste with salt and pepper. Place salad greens in a large bowl and toss with the vinaigrette. Add half the walnuts and toss. Sprinkle with remaining walnuts over the salad as a garnish.
Fresh Summer Vegetable Salad
Fresh corn, zucchini and tomatoes
Recipe type: Salads and Dressings
- 2 cups fresh corn (about 4 ears of corn), uncooked
- 1 medium zucchini, diced
- 2-3 roma tomatoes, deseeded and diced
- 2 tablespoons fresh basil, sliced
- ½ teaspoon kosher salt
- ¼ teaspoon fresh ground pepper
- 2 teaspoons Olive and Then Some Basil Olive Oil
- 1 tablespoon Olive and Then Some Traditional Dark Balsamic
- In a medium bowl, combine the corn, zucchini, tomatoes, basil, salt, pepper and olive oil. Toss well to combine.
- Serve and drizzle with a touch of balsamic.
- Serves 4, but can easily be doubled for a larger group