Category: Recipes

Honey Ginger Tea

 

honey ginger tea, honey ginger aged balsamic vinegar, tea
Honey Ginger Tea Happy Dance in My Mouth and Tummy

 

 

 

 

 

 

 

 

 

 

 

 

Simply Delicious add about an ounce of Capizzano’s Honey Ginger Aged ^12 Year Balsamic Vinegar to Hot Water, it is a refreshing tea that is warming and comforting. If you enjoy ginger this is a great tea any time of the day.

If you want it cold add it to sparkling mineral water. No need to add any sweeteners it is naturally sweet from the Trebbiano Grapes and a touch of honey. Low glycemic index also.

One Cup (8 ounce serving)

Boil water

Add about an ounce of Capizzano’s Honey Ginger Aged White Balsamic Vinegar

Stir and enjoy.

 

 

 

 

 

Sharing is Caring!
Share on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInPin on PinterestEmail this to someone

Tomato Basil Chickapea Pasta Salad

Fresh Tomato and Capers Olive Oils Vinegars

Credit: Robyn Gleason – Simply Fresh Dinners – Using Capizzano Olive Oils & Vinegars

You know I’m all about fresh and simple, right? If you’ve got some tomatoes and basil in your garden this is the perfect way to use them up in a dish that takes 15 minutes!

Print Recipe
Tomato Basil Chickapea Pasta Salad
Servings
Ingredients
  • 5 Cloves garlic Sliced Thinly
  • 1/2 Cup Capizzano Olive Oils & Vinegars LLC Extra Virgin Olive Oil
  • 2 lbs. Cherry Tomatoes Sliced in Half
  • 1/2 Small Red Onion Sliced Thinly
  • 1 Cup Fresh Basil Torn or Sliced Thinly
  • 1 Cup Olives Your Choice
  • 4 Tablepoons Capers
  • 1/4 Teaspoon Cruch Red Pepper Flakes
  • Kosher Salt
  • Freshly Ground Pepper
  • 1 Box Chickpea Pasta Shells
Servings
Ingredients
  • 5 Cloves garlic Sliced Thinly
  • 1/2 Cup Capizzano Olive Oils & Vinegars LLC Extra Virgin Olive Oil
  • 2 lbs. Cherry Tomatoes Sliced in Half
  • 1/2 Small Red Onion Sliced Thinly
  • 1 Cup Fresh Basil Torn or Sliced Thinly
  • 1 Cup Olives Your Choice
  • 4 Tablepoons Capers
  • 1/4 Teaspoon Cruch Red Pepper Flakes
  • Kosher Salt
  • Freshly Ground Pepper
  • 1 Box Chickpea Pasta Shells
Instructions
  1. Simply combine all ingredients (except pasta) and let marinate while you cook the pasta al dente.
  2. Drain and rinse pasta and toss to with marinade.
  3. Garnish with additional basil leaves.
Recipe Notes
Share this Recipe
 
Sharing is Caring!
Share on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInPin on PinterestEmail this to someone

Nectarines, Tomatoes, Arugula and Pepitas Salad

tomato nectarine salad ultra premium olive oils aged balsamic vinegarsCapizzano Olive Oils & Vinegars – Pawcatuck CT

Tomato and Nectarine Salad with Pepitas and Scallions

Sharing is Caring!
Share on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInPin on PinterestEmail this to someone
Print Recipe
Nectarines, Tomatoes, Arugula and Pepitas Salad
Prep Time 20 Minutes
Cook Time 0 Minutes
Servings
People
Ingredients
  • 1 lb Tomatoes
  • 1 lb Nectarines or Peaches Pitted, Wedge Cut
  • 3 TB Extra Virgin Olive Oil Limonato Fused Olive Oil or Picual Extra Virgin Olive Oil
  • 3 TB Lime Juice Fresh Squeezed
  • 1/2 TSP Sea Salt
  • 5 Cups Arugula
  • 4 Scallions
  • 4 TB StonyBrook Pepitas
Prep Time 20 Minutes
Cook Time 0 Minutes
Servings
People
Ingredients
  • 1 lb Tomatoes
  • 1 lb Nectarines or Peaches Pitted, Wedge Cut
  • 3 TB Extra Virgin Olive Oil Limonato Fused Olive Oil or Picual Extra Virgin Olive Oil
  • 3 TB Lime Juice Fresh Squeezed
  • 1/2 TSP Sea Salt
  • 5 Cups Arugula
  • 4 Scallions
  • 4 TB StonyBrook Pepitas
Instructions
  1. Place tomatoes and nectarines or peaches in a large bowl; Whisk Extra Virgin Olive Oil and Lime juice together then drizzle on top. Sprinkle the Sea Salt combine and toss gently.
  2. Place arugula in a large serving platter, spoon nectarine tomato mixture on top, toss gently. Sprinkle the scallions and pepitas on top. Serve immediately. Serve with Grilled Salmon and a Peach Balsamic Spritzer!
Share this Recipe
 

Nectarines, Tomatoes, Arugula and Pepitas Salad

 

 

 

 

 

 

 

 

 

Capizzano Olive Oils & Vinegars  – Pawcatuck CT and Watch Hill RI

Tomato and Nectarine Salad with Pepitas and Scallions

1 lb. Tomatoes, sliced

1 lb. Nectarines or Peaches, pitted, wedge cut

3 TB Extra Virgin Olive Oil (Limonato Fused or Picual EVOO)

3 TB fresh squeezed lime juice

½ tsp. Makai Sea Salt

5 cups Arugula

4 scallions, thinly sliced

4 TB StonyBrook Pepitas

1.  Place tomatoes and nectarines or peaches in a large bowl; Whisk Extra Virgin Olive Oil and Lime juice together then drizzle on top. Sprinkle the Makai Sea Salt combine and toss gently.

  1. Place arugula in a large serving platter, spoon nectarine tomato mixture on top, toss gently. Sprinkle the scallions and pepitas on top. Serve immediately.  Serve with Grilled Salmon a Peach Balsamic Spritzer! Serves 8

 

Sharing is Caring!
Share on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInPin on PinterestEmail this to someone

Olives, Tomatoes and Artichoke Salad

 

 

 

 

 

 

Olives, Tomatoes and Artichoke Salad

Fresh Tomatoes, quartered, Artichokes, halved, our ‘La Abuela’ Recipe Olives from Spain, halved and Fresh snipped flat Parsley.

Dressing: Whisk together the Garlic Infused Olive Oil with our Sofi award winning Serrano Honey vinegar. Drizzle on top of the tomatoes, artichokes and olives.

Serve with a fresh baked crusty bread and a Dry Chenin Blanc or Sicilian Lemon Balsamic Spritzer. Enjoy.

Sharing is Caring!
Share on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInPin on PinterestEmail this to someone

Aquafabulous Chocolate Mousse with Blood Orange Olive Oil

5 from 1 reviews
Aquafabulous Chocolate Mousse with Blood Orange Olive Oil
 
This mousse is made with aquafaba, the liquid from Garbanzo beans. No raw egg whites. Absolutely divine with our Blood Orange Fused Extra Virgin Olive Oil
Author:
Recipe type: Dessert
Ingredients
  • INGREDIENTS:
  • 6 ounce bittersweet dark chocolate (60 % cacao)
  • 1 can Garbanzo Beans - Aquafaba Liquid Drained into bowl (I used Goya Brand)
  • ¼ teaspoon Cream of Tartar
  • 3 TB organic sugar
  • 2 TB Blood Orange Fused Olive Oil
  • 2 TB Orange zest
Instructions
  1. METHOD:
  2. Melt chocolate add Blood Orange Olive Oil and Orange Zest mix thoroughly – scrape into another bowl to cool.
  3. Drain “aquafaba” garbanzo bean liquid into a deep medium size bowl. (Put beans aside use in your salads.) Fluff up using electric mixer add Cream of Tartar and slowly cascade the sugar in. Continue to beat on high beat until stiff peaks form. (about 4 – 5 minutes)
  4. Fold cooled chocolate mixture into the meringue. Put in separate bowl – cover and chill up to 2 hours.
  5. Serve in separate small bowls with fresh raspberries and snipped mint leaves.
  6. Option: make raspberry puree with fresh raspberries and Raspberry Aged Balsamic. 1 cup berries and 2 ounces raspberry balsamic blend on high in blender. Drizzle on top of the chocolate mousse. Delicious

Sharing is Caring!
Share on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInPin on PinterestEmail this to someone

Tomato, Artichoke, Olives & Parsley Salad

5 from 1 reviews
Tomato, Artichoke, Olives & Parsley Salad
 
Prep time
Total time
 
Simple Healthy and Delicious. Add a fresh baked bread and your favorite wine with friends. Per La Salute. Original recipe credit to my friend Robyn from Simply Fresh Dinners.
Author:
Recipe type: Salad
Cuisine: Mediterranean
Serves: 6
Ingredients
  • 2 - 3 Tomatoes, quartered
  • Artichokes, organic low sodium, halved
  • Olives, quartered ( I used our Olives from Spain fresh tasting no MSG )
  • Fresh Parsley, snipped
  • Dressing:
  • Garlic Infused Olive Oil 3 - 4 ounces
  • Serrano Honey Vinegar 2 ounce
Instructions
  1. Put prepared tomatoes, artichokes, olives and parsley in a large salad bowl.
  2. Mix Garlic Infused Olive Oil with Serrano Honey Vinegar whisk together to emulsify before drizzling on the salad.

Sharing is Caring!
Share on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInPin on PinterestEmail this to someone

Mushroom Vegetable Medley Soup with Roasted Sweet Potato and Farro

 

 

 

 

 

5 from 1 reviews
Mushroom Vegetable Medley Soup with Roasted Sweet Potato and Farro
 
Clean and Healthy full of flavor, color, vitamins, fiber and texture. The roasted sweet potato adds to the comfort food list.
Author:
Recipe type: Soup
Ingredients
  • Mushroom Vegetable Medley Soup
  • ½ cup Farro prepared as directed, set aside
  • 1 cup roasted sweet potato (prepare ahead of time)
  • 2 Leeks, sliced thinly, remove the outer layer, use only the white sections
  • 1 cup Portobello mushrooms, diced in chunks
  • ½ cup Shitake mushrooms, sliced thinly
  • 2 TB UP Extra Virgin Olive Oil (Used Coratina EVOO)
  • 1 cup carrots, sliced or cubed
  • ½ cup broccoli florets, cut up small
  • ½ cup cauliflower florets, cut up small
  • ½ cup red cabbage, cut up small sections (save to last for serving)
  • 1 – 2 boxes organic vegetable or chicken broth unsalted
  • 1 - 2 TB Medici Italian Spice Blend (Local Spicery)
  • Fennel Fused Extra Virgin Olive Oil to drizzle on top for serving
Instructions
  1. Method:
  2. Cook and drain the Farro as directed, keep crunchy tender. Set aside.
  3. Mix the Extra Virgin Olive Oil in with the Medici Italian Spice Blend. Set aside for 5 minutes before using.
  4. Sauté leeks and mushrooms in the UP Extra Virgin Olive Oil & Medici Italian Spice mixture for about 4 minutes.
  5. Add the broth, stir well. Add the other vegetables excluding the red cabbage. Simmer at a low boil for about 6 minutes. Remove from heat keeping the vegetables tender crunchy. Do not overcook the vegetables.
  6. Serving: Add spoonful of roasted sweet potato and Farro into the soup bowl, then add a small spoonful of red cabbage on the top of each bowl served to keep the colors vibrant.
  7. Finally, drizzle the Fennel Fused Extra Virgin Olive Oil on top with a dash of Makai or Flower of the Ocean sea salt to finish.
  8. Option: You can use fresh kale leaves without stems instead or red cabbage. Add the fresh kale on top of the soup before serving.
 

Sharing is Caring!
Share on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInPin on PinterestEmail this to someone

Rainbow Red Cabbage Salad with Mango and Pistachios

 

 

 

 

 

5 from 1 reviews
Rainbow Red Cabbage Salad with Mango and Pistachios
 
Healthy Choices: full of flavor, color, fiber and texture. Per La Salute
Author:
Recipe type: Salad
Ingredients
  • Rainbow Red Cabbage Salad
  • 1 cup red cabbage, finely shredded
  • ½ cup carrots, shredded
  • ½ cup broccoli stems, shredded
  • 1 mango, diced (or apple)
  • Juice of 1 lime
  • 3 TB pistachios, walnuts or Macadamia nuts
  • Mix all ingredients together in a large bowl. Add the lime juice on top of salad.
  • Dressing:
  • ¼ cup Persian Lime Infused Extra Virgin Olive Oil
  • Less than a ¼ cup Suzanne’s Signature Blend Sicilian Lemon Coconut Balsamic
  • Add about ½ teaspoon of Makai Sea Salt.
  • Whisk them together well in a small bowl and drizzle on top of the Rainbow Red Cabbage Salad.
  • Options: Roasted Walnut Oil and Red Apple Balsamic using walnuts and apples in the salad
Instructions
  1. Mix all ingredients together in a large bowl. Add the lime juice on top of salad.
  2. Dressing:Whisk Olive Oil and Balsamic Vinegar together well in a small bowl and drizzle on top of the Rainbow Red Cabbage Salad.
 

Sharing is Caring!
Share on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInPin on PinterestEmail this to someone

Cranberry Orange Salsa

cranberry-orange-salsa

 

 

 

 

Photo by Simply Fresh Dinners

 

 

5 from 1 reviews
Cranberry Orange Salsa
 
Prep time
Cook time
Total time
 
A clean fresh salsa for crackers cheese on top of fish or by itself. A lot of color, flavor and texture to complement your menu. Adding Capizzano Olive Oils & Vinegars. Original recipe by Simply Fresh Dinners and photo credit.
Author:
Recipe type: Appetizer
Cuisine: Mediterranean
Serves: 3 cups
Ingredients
  • Ingredients:
  • 1 pound cranberries, washed and drained
  • ⅓ cup real Maple Syrup + 2 TB Capizzano’s Aged Maple Balsamic
  • 3 Tablespoons Zest of an Orange
  • 3 Granny Smith Apples organic, diced into small chunks
  • 2 Oranges peeled, seeded and diced
  • 1 teaspoon Sea Shakes with Cayenne Pepper
  • ¼ bunch of cilantro
  • 6 green scallions, washed and sliced thinly
Instructions
  1. Instructions:
  2. Put cranberries in food processor – pulse intermittently until chopped. Put chopped cranberries in a large bowl. Add maple syrup mix into cranberries stir well. Cover and let sit at room temperature for 1 hour letting flavors blend together.
  3. Test the flavor, you can add a bit more maple syrup if needed.
  4. Combine remaining ingredients to cranberries and mix well. Chill for an hour before serving.
  5. Serve with crackers, cheeses, on top of fish or just by itself a wonderful complement to your menu.
  6. Mix can be made up to 3 days ahead.
  7. Note: I add the apples into my food processor and pulse into small chunks.
 

Sharing is Caring!
Share on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInPin on PinterestEmail this to someone