Flavors of the Week, 9/26/16
Even though the temperature dropped today, things are heating up at EvilO. We have some hot new pairings this week, and we know you are going to love them.
— Lime in the Coconut: Get tropical with Persian Lime EVOO and Coconut White Balsamic Vinegar. I am a summer girl, and I love the warm weather. So this helps me keep summer alive for a few more weeks. Tastes great on salads, white fish, and shrimp.
(makes 4 servings)
8 cups chopped romaine lettuce
2 cups mandarin orange slices, packed in water
2 cups sliced fresh strawberries
2 avocado, cubed
1 large red onion, chopped
2 tablespoons chia seeds
2 tablespoons sesame seeds
2 cups black beans, drained
1/2 cup Persian lime EVOO
1/4 cup coconut white balsamic vinegar
Add lettuce, fruit, vegetables, seeds, and beans to a large bowl and toss.
In a small box, mix EVOO and vinegar. Pour over salad and toss.
— Candied Bacon: Sweet, salty, and addictive. We paired Bacon Infused EVOO and Maple Balsamic Vinegar for an unforgettable experience. This is perfect for roasted vegetables and salads. Plus, I could dip bread in this all day.
Bacon and Maple Brussel Sprouts
(adapted from I Heart Eating)
1 pound fresh or frozen Brussel sprouts (thawed, if frozen)
2 tablespoons bacon infused EVOO
3 strips bacon
4 tablespoons maple balsamic vinegar
salt and pepper, to taste
Preheat oven to 400ºF.
Halve Brussel sprouts, put in a large bowl, and set aside.
Cook bacon until it is crisp. Drain, chop, and add to Brussel sprouts.
In a small bowl, mix EVOO and vinegar. Pour over Brussel sprouts and toss to coat.
Spread out Brussel sprouts on a baking sheet in a single layer. Sprinkle with salt and pepper.
Bake for 20-25 minutes, or until edges start to brown and crisp.
— Spiced Lemonade: Another GREAT option for those who are reluctant to give up the lazy days of summer. Meyer Lemon EVOO mixed with Serrano Chile Honey Vinegar for a sweet and spicy citrus explosion. Makes a delicious marinade for chicken and a bright dressing for salads.
Roasted Lemon Drumsticks
(adapted from Yellow Bliss Road)
1/2 cup Meyer lemon EVOO
1/4 cup serrano chile honey vinegar
2 cloves garlic, minced
2 teaspoons salt
1/2 teaspoon pepper
In a small bowl, mix EVOO, vinegar, and garlic. Set aside.
Place drumsticks in a roasting pan. Sprinkle with salt and pepper.
Pour EVOO and vinegar mixture over chicken. Cover with plastic wrap and marinate in the refrigerator for at least 2 hours, and preferably overnight.
Remove chicken from refrigerator, and bring to room temperature (about 20 minutes).
Preheat oven to 425ºF.
Bake chicken for 20 minutes, turn drumsticks, and cook for 10 more minutes.
— Orange Flower: A delicate, floral combination of Blood Orange EVOO and Lavender Balsamic Vinegar. Drizzle this combination over fish, fruits, and salads. A fresh and wonderful combination.
Roasted New Potatoes
1 1/2 pounds small red potatoes, halved or quartered
2 tablespoons blood orange EVOO
1 tablespoon lavender balsamic vinegar
salt and pepper, to taste
Preheat oven to 450ºF.
In a bowl, drizzle EVOO and vinegar over potatoes. Toss to coat.
Spread onto a baking sheet in a single layer. Sprinkle with salt and pepper.
Cook for 40 minutes.
- Lisa Emmert