Recipes

Packed with flavor for a fantastic dressing, that is ready for all of the spring vegetables!

Ingredients:

• 1 garlic clove, minced
• 2 tbsp. lemon juice
• 2 tsp. Florida Wildflower Honey
• 1/4 cup Champagne Vinegar
• 1 tbsp. Salt Sisters Lemony Dill Dip
•  2/3 cup Olive Amelia Nocellara Extra Virgin Olive Oil
• 2 tbsp. Honeycup Uniquely Sharp Mustard

Directions:

1. Combine all ingredients into a blender, except the Extra Virgin Olive Oil.
2. Mix on low speed.
3. Slowly drizzle the Extra Virgin Olive Oil in.
4. Store in a sealed jar.  Refrigerate and Enjoy!

*Makes 3/4 cup of dressing

**For a more creamy dressing, blend in 1/4 cup of Cotton Cloud Goat Cheese from Grateful Hill Farm.
(available in store only)

Abundant in flavor, these beans are a great addition to any meal!  Fresh ingredients paired with white wine and cannellini beans make for a delightful dish.  

Ingredients:

• 1/4 cup Olive Amelia Lemon Olive Oil
• 4 cloves garlic, minced
• 1/3 cup white wine
• 2 cans cannellini beans, drained and rinsed
• 1 tbsp. Salt Sisters Mediterranean Rub & Seasoning
• 1 tbsp. Olive Amelia Ultra Premium White Balsamic 
• 1 tbsp. fresh basil, thinly sliced
• 1 tbsp. red onion, minced
• 1/4 cup sweet red peppers, diced
• salt and, fresh cracked pepper to taste

Directions:

1. In a large pan, heat 2 tbsp of the Olive Amelia Lemon Olive Oil with the minced garlic over medium heat for 2 minutes. Season with salt.
2. Pour in the white wine.  Let it reduce by half.
3. Include the cannellini beans and stir.  Season with Salt Sisters Mediterranean Rub & Seasoning.
4. Cover the pan and cook on low for 10 minutes.
5. Transfer the beans to a serving bowl.
6. Top the beans with Olive Amelia Ultra Premium White Balsamic, fresh basil, red onion, sweet red peppers, and the remainder of the Olive Amelia Lemon Olive Oil.  Mix together and enjoy.
7. Try on a warm crostini, over white rice, or with a side salad.

Spicy, creamy, and tangy all in one dish!

Ingredients:

• 4 tbsp. Harissa Olive Oil
• 3 tbsp. S.A.L.T. Sisters Herb Blend
• 6 chicken thighs, boneless, skinless
• 4 cloves garlic, minced
• 2 onions, large dice
• 2 tbsp. tomato paste
• 1 can chickpeas, rinsed, drained
• 1/2 cup chicken broth
• 4 tbsp. Tangerine Balsamic Vinegar
• 1/4 cup cilantro, chopped

Harissa Chicken:

1. Preheat the oven to 425 degrees.
2. In a large oven safe pan, heat 3 tbsp. of Harissa Olive Oil over medium-high heat. 
3. Season the chicken with 2 tbsp. S.A.L.T. Sisters Herb Blend.
4. Cook the chicken thighs for 5 minutes per side, until nicely browned.

   • *The chicken will not need to be cooked throughout. 
5. Remove chicken from the pan and reduce the heat to medium.
6. Add the garlic and onion to the pan.
7. Cook until softened, 3 minutes. 
8. Add tomato paste and cook for 2 minutes.
9. Season with 1 tbsp. S.A.L.T. Sisters Herb Blend.
10. Add the chickpeas, chicken broth, and 2 tbsp. Tangerine Balsamic Vinegar.
11. Place chicken back into the pan.
12.  Put in the oven and roast for 22 minutes, or until the chicken is cooked throughout.
    
13. Dress with fresh cilantro and serve with the Harissa Tangerine Yogurt Sauce.

Harissa Tangerine Yogurt Sauce:

• 3/4 cup plain Greek Yogurt
• 1 tbsp.  Harissa Olive Oil
• 2  tbsp. Tangerine Balsamic Vinegar
• 1 tbsp. S.A.L.T. Sisters Herb Blend
• In a bowl combine all the ingredients and mix well.

Ingredients:

• 6 cloves garlic, minced
• 1/4 cup Olive Amelia's Rosemary Olive Oil
• 1/4 cup Olive Amelia's Black Cherry Balsamic Vinegar
• 1/2 cup dry red wine, divided into 1/4 cups
• 2 tablespoons chopped fresh rosemary, divided
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1 1/4 pound flat iron steak

Directions:

1. In a bowl whisk together garlic, olive oil, balsamic, 1/4 cup red wine, 1 tablespoon of chopped rosemary, salt, and pepper.
2. Place flat iron steak in a resealable plastic bag. Pour marinade over the top. Shake to coat steak in marinade. Refrigerate for 8 hours or overnight.
3. When you're ready to cook, preheat your grill to medium-high heat.
4. Place the steak on the grill and reserve the marinade. Cook steak for 3 - 4 minutes per side for medium rare. Remove steak from the grill and let it rest for 10 minutes. Remember the steak will continue to cook a bit while resting
5. Meanwhile, pour the marinade into a skillet over medium heat. Pour in the remaining 1/4 cup of red wine. Bring to a boil and allow to cook until it reduces by half, 5 - 10 minutes. Stir in the remaining tablespoon of fresh rosemary. Remove from heat.
6. After the steak has rested, slice it against the grain into 1/2-inch slices.
   Spoon sauce over the top and serve.

This Greek pasta salad will be your go-to summer salad with tangy feta cheese, Kalamata olives and a homemade dressing that tops crunchy cucumbers, tomatoes and artichoke hearts.

Ingredients:

• 1 pound pasta noodles
• Two (15 ounce) cans quartered artichoke hearts in brine, drained
• One (8 ounce) jar kalamata olives, halved
• 1 cucumber, seeded and cut into ½ inch chunks
• 1 pint cherry tomatoes, halved
• ¼ red onion, thinly sliced
• 4 cloves garlic, minced
• 8 ounces Feta cheese, crumbled
• 1/2 cup Olive Amelia Milanese Gremolata Olive Oil
• 1/4 Tbsp. Olive Amelia Sicilian Lemon Balsamic Vinegar
• 1 1/2 Tbsp. Salt Sisters Greek Bread Dip

Directions:

1. Combine the Milanese Gremolata Olive Oil, Sicilian Lemon Balsamic Vinegar and the Greek Bread Dip - set aside.
2. Cook pasta according to the directions on the package.
   
3. Let pasta cool a bit. Add quartered artichoke hearts, halved Kalamata olives, cucumber chunks, cherry tomatoes, garlic, red onion and Feta cheese.
4. Add half the vinaigrette to the pasta and gently fold it in. Add more dressing as desired.
   
   Add salt and pepper to taste.  Top with thinly sliced fresh basil.
5. Enjoy!

Pomegranate Feta Salad is the perfect blend of salty with the feta cheese and the sweet pomegranate seeds. This salad is appealing to the eyes and is a great salad for entertaining.

Ingredients:

• 1/2 cup pecans
• 1/4 cup granulated sugar
• 1 (10 ounce) package mixed baby greens
• 1 pomegranate, peeled and seeds separated 
• 1/4 red onion, sliced thin
• 1 (8 ounce) package crumbled feta cheese
• 1/2 cup Olive Amelia Lemon Olive Oil
• 1/2 cup Olive Amelia Pomegranate Balsamic Vinegar
• salt and pepper to taste

Directions:

1. To make the candied pecans, pour the sugar in a small skillet and pour the pecans on top. Cook over medium heat until sugar melts and turns a caramel color, stirring constantly so that the nuts and sugar do not burn. Be patient! It takes a while for the sugar to start melting.
2. Once the sugar turns a caramel color, keep stirring to coat the pecans with it. Pour pecans onto greased wax paper to cool. Once pecans are cooled, break them into pieces.
3. Place the lettuce, pomegranate seeds, red onion, feta cheese, and pecan pieces into a large mixing bowl; set aside.
4. Whisk together the Olive Amelia Lemon Olive Oil, Olive Amelia Pomegranate Balsamic Vinegar, salt and pepper in a separate bowl. Pour over the salad and toss to coat. Serve immediately.

Unforgettable-juicy-tender-flavor-packed-lip-smacking pork chops paired beautifully with acorn squash, potatoes and pears - YUM!

For the Pork Chops:

• 4 (6oz) pork chops
•  1/2 cup Olive Amelia's Garlic Olive Oil 
•  1/2 cup Olive Amelia's Cranberry Pear White Balsamic Vinegar
• Salt & Pepper to taste

 For the Vegetables:

• 1 medium acorn squash, seeded and cut into 8 wedges
• 1 pound fingerling potatoes, halved
• 1 medium onion, cut into wedges
• 2 medium pears, cut into wedges
• 1/4 tsp fresh thyme, minced
• Salt & Pepper to taste

Directions:

Ingredients:

• 1 acorn squash, cut vertically, de-seed, cut in 1-inch slices
• 4 tbsp. Olive Amelia Wild Mushroom & Sage Olive Oil
• 2 tbsp. Olive Amelia Honey Ginger Balsamic Vinegar
• 1 tsp flaky sea salt

Directions:

1. Prepare your baking sheet with parchment paper and arrange squash in a single layer.
2. In a small bowl whisk together the oil and vinegar until fully combined. Coat the squash evenly with a basting brush, then flip and repeat on the other side. SAVE YOUR OIL AND VINEGAR MIXTURE.
3. Place the baking sheet in the oven and roast for 15-20 minutes. Remove from the oven and baste with oil and vinegar mixture, flip and drizzle the squash with the remainder on top. Roast an additional 15 minutes.
4. Remove and sprinkle with sea salt.

Freshen up the Winter with this veggie packed salad!  Accompanied with our beautiful Cotton Cloud goat cheese!

Ingredients:

• 1/3 cup Olive Amelia Navel Orange olive oil
• 1/3 cup Olive Amelia Elderberry balsamic
• 10 cups baby kale, chopped
• 24 fresh brussels sprouts, shredded
• 3 small heads broccoli, chopped
• Seeds from 1 pomegranate
• 3 apples, chopped
• 1 cup pistachios or walnuts, chopped
• 8 ounces Grateful Hill goat cheese
• Salt and pepper to taste
• 1 cup Dried Cranberries, chopped

Directions:

1. In a large salad bowl, add kale, Brussels sprouts, broccoli, pomegranate seeds, dried cranberries, apples and pistachios.
2. Toss to combine.
3. In a small bowl, add the Elderberry balsamic vinegar. Drizzle in the Navel Orange olive oil while whisking to create a smooth dressing.
4. Add salt and pepper to taste.
5. Drizzle the salad dressing and toss, to evenly coat.
6. Add the goat cheese.

Serve immediately, or place in the refrigerator until ready to serve.

The salad can be made 2-3 hours in advance.

The kale softens and wilts as it marinates and the flavors blend making the salad even more delicious!