Spinach and Mushroom Casserole with Truffle Oil
¼ Cup of butter
2 Cups of chopped mushrooms
2 (10 oz.) pkgs. of frozen spinach, thawed and drained
4 eggs, beaten
¾ Cup OBAGV goat cheese
1/8 tsp. nutmeg
½ pkg. of cooked OBAGV Penne pasta
½ tsp. fresh ground pepper
¼ Cup of parmesan cheese
OBAGV Truffle Infused Olive Oil for drizzling
Preparation:
Sauté mushrooms in butter for 10 minutes. Stir spinach into skillet. Stir in eggs, goat cheese, nutmeg, pasta, salt and pepper. Spoon mixture into greased 1 ½ quart casserole. Sprinkle with Parmesan cheese. Bake in oven at 350 Degrees for 45 minutes. Cut into squares. Once plated drizzle the desired amount of truffle oil on top.
Chipotle & Pomegranate Sweet Potatoes
1 ½ lbs sweet potatoes, peeled, cut into 2 in pieces
5 Tbsp. OBAGV Chipotle infused Olive Oil, divided
¾ tsp. sea salt
½ tsp fresh ground pepper
¼ Cup OBAGV Pomegranate Balsamic Vinegar
½ Cup Walnuts
¾ Cup chopped green onion
¼ Cup fresh Cilantro
Preparation:
Preheat oven to 450 degrees, place sweet potato on a baking pan. Drizzle with 3 Tbsp Chipotle Infused Olive Oil and sprinkle with salt and pepper, toss to coat. Bake at 450 degrees for 30 minutes or until tender, turning after 15 minutes. In a bowl whisk together remaining 2 Tbs. oil and Pomegranate Balsamic Vinegar, set aside. Place walnuts in a medium skillet; cook over medium heat 4 to 5 minutes, shaking pan frequently. Combine potatoes, walnuts, onions, cilantro in a bowl. All oil and vinegar, toss gently to coat.
Smoked Salmon & Pasta Salad
1 lb pasta (Fusili, Penne or Rotelli)
6 oz smoked salmon
2 Tbsp rinsed and minced capers
Zest of 1 lemon
2 Tsp. chopped chives
2 Tbs. chopped Italian parsley
1 Tbsp. fresh lemon juice
3 Tbsp. OBAGV Meyer Lemon Infused Olive Oil
Sea Salt to taste
Freshly ground pepper to taste
Preparation:
Boil pasta in plenty of salted water until al dente and rinse under cold water. Shred the salmon into pieces just smaller than the pasta. In a small bowl whisk together the lemon juice, Meyer Lemon infused Olive Oil, sea salt and pepper. In a large bowl toss together the pasta, smoked salmon, lemon zest, capers, chives and parsley. Drizzle the dressing over pasta and toss lightly to coat. Serve at room temperature with mixed green salad and crusty French bread.
Citrus and Habanero Salad Dressing
¼ Cup of OBAGV White Lemon Balsamic Vinegar
¼ Cup of OBAGV Persian Lime Infused Olive Oil
½ tsp of OBAGV Habanero Pepper Sea Salt
Splash of OBAGV Garlic infused Olive Oil
Preparation:
In a bowl, mix together the White Lemon Balsamic Vinegar and Habanero Pepper Sea Salt. Slowly whisk in the Persian Lime and Garlic Olive Oil until the vinaigrette is emulsified. Pour this spicy and citrusy dressing over tomatoes, avocados, shrimp, on a chick pea salad or your favorite salad greens.
Raspberry Napoleons
½ recipe cooled Vanilla or Chocolate Pudding
3 Tbsp. OBAGV Raspberry Balsamic Vinegar, divided
1 container (6ounces) fresh raspberries
2 Tbsp. granulated sugar
2 (3.5 ounces) boxes butter crisp wafer cookies
Confectioners’ sugar, for dusting
Preparation:
In a small bowl, gently stir together 1 pint of raspberries, sugar and 2 tablespoons of vinegar. With a wooden spoon mash about half the mixture leaving some berries whole. Allow to sit for 15 minutes. In a medium bowl, mix together the pudding and the remaining tablespoon of vinegar. To assemble, place a wafer cookie onto a plate. Place with 1 Tbs. pudding and 1 Tbs. of raspberry mixture and top with a second wafer cookie. Top with another Tbs. of pudding and another Tbs. of raspberry mixture. Add the third wafer cookie. Top with a small dollop of the pudding and garnish with a raspberry. Dust lightly with confectioners’ sugar and drizzle the remaining 1 Tbs. OBAGV raspberry vinegar over.
OBAGV Pesto with Arugula
1 ½ Cup baby arugula
1 ½ Cup Cilantro
2/3 Cup pine nuts
8 cloves of Garlic
1-125g grated Pecorino or Romano Cheese
2/3 Cup of OBAGV Meyer Lemon Olive Oil
2 Tbsp of OBAGV White Lemon Balsamic Vinegar
Salt and pepper to taste
Preparation:
Place all ingredients in a blender and process until smooth, Serve over pasta, baguette slices or crackers.
Spicy Broccoli with Meyer Lemon Olive Oil
Ingredients:
15-20 Broccoli heads
1 tsp of Speghettata
¼ Cup of OBAGV Meyer Lemon Olive Oil
Coarse sea salt to taste
Preparation:
Steam the Broccoli until half way cooked. Drain and set aside until ready to cook again. Warm olive oil in a large pan. Add Spaghettata to the pan and cook for 1 minute. Toss in broccoli heads. Continue cooking on medium heat until slightly browned. Serve immediately or add a few tablespoons of water, cover the pan and continue cooking until the broccoli is cooked to desired tenderness. Sprinkle with coarse sea salt before serving.