Simple Aioli

Simple Aioli

Ingredients:

1 garlic clove
1 egg yolk
1 tbsp. Sicilian Lemon White Balsamic Vinegar
1 pinch of dry mustard
3/4 cup Extra Virgin Olive Oil
1 pinch of flaky sea salt

Directions:

Mash the garlic clove to a paste in a mortar with a pestle.
In a small bowl whisk in the yolk, balsamic vinegar and mustard by hand and beat until frothy.
Very slowly add 1 tbsp. of the olive oil, just ¼ tsp at a time, whisking well after each addition.
Then slowly begin to drizzle in the remaining oil in a fine stream, continuing to whisk until the aioli is thick and creamy.
Finish with a sprinkle of sea salt to taste.

From: The Olive Oil & Vinegar Lover’s Cookbook

Lentil and Eggplant Stew

Lentil and Eggplant Stew

Ingredients:

1/4 cup Mushroom and Sage Olive Oil, plus more for drizzling
1 medium onion, finely chopped
1/4 cup celery, finely chopped
4 garlic cloves, minced
1 bay leaf
3 cups of lentils, rinsed
1 can (14.5oz.) chopped tomatoes
2 quarts vegetable stock
2 medium eggplants
2 tbsp. Harissa Olive Oil
1/3 cup parsley, chopped
Salt and pepper

Directions:

Pre-heat the broiler.
In a large saucepan heat 2 tbsp. of mushroom and sage olive oil.
Add the onion, celery, garlic and bay leaf and cook over moderate heat until softened. Add the lentils, tomatoes and stock. Bring to a simmer over moderately high heat. Cover, reduce the heat and simmer, stirring occasionally. Cook until the lentils are tender but still hold shape (around 45 minutes)
Meanwhile, set the eggplants on a foil-lined baking sheet and rub with 2 tbsp. of mushroom and sage olive oil. Broil 6 inches from the heat. Turn occasionally until completely blackened and tender. (About 20 minutes) Let cool.
Cut the eggplants in half lengthwise and scoop the flesh into a colander set over a bowl: Discard the skins. Let the eggplant drain for 5 minutes, then transfer to a bowl and mash until smooth.
Stir the Harissa olive oil and half of the eggplant into the lentil until warmed through. Stir in the parsley and season with salt and pepper. Ladle the stew into bowls; top with the remaining eggplant.
Garnish with yogurt, chopped walnuts, parsley, mint leaves, pomegranates and a drizzle of extra virgin olive oil.

Fresh Fruit Salad

Fresh Fruit Salad

Ingredients:

1 pint Blueberries
1 pint Raspberries
2 pints Strawberries
1 zest of an Orange
1 tbs. Basil Olive Oil
2 ½ tbs. Lemon Grass Mint White Balsamic Vinegar
½ cup Honey

Directions:
Combine blueberries, strawberries and raspberries in a medium bowl.
Whisk together the acacia honey, basil olive oil and lemongrass mint white balsamic vinegar into a smaller bowl.
Pour over berries. Cover and refrigerate for 1 hour.
Before serving add fresh orange zest to the salad. Enjoy!