Category: Recipes

One Pot Scrumptious Beef and Cabbage Soup

 

 

 

 

 

 

 

One Pot Scrumptious Beef and Cabbage Soup

What and how to do:

Use large pot;
Sauté grass fed ground beef until browned
Add 4 TBS of a robust Extra Virgin Olive Oil ( I used Capizzano’s Picual from Spain)
Add ½ small heads of cabbage; sliced and diced red and green cabbage
Add 4 sliced carrots
Add large handful of fresh string beans, cut up in small sections
Add 1 box or jar of beef bone broth
Add 1 can of Tuttarosa crushed tomatoes
Add oregano, sweet basil, garlic, celery salt, turmeric and ground pepper to soup

Stir and cover to simmer until vegetables are crunchy tender. Shut off heat.

Just before serving add a small handful of fresh snipped cilantro into pot.
Serve with a drizzle of Capizzano’s Basil Infused Olive Oil.
A clean and nutrient packed soup with lots of flavor!

I use ground dried herbs that are nonirradiated, they have a lot of flavor and are healthier to use. You can use fresh herbs also if you have them.

Avocado Caprese Salad

 

 

 

 

 

 

 

 

Print Recipe
Avocado Caprese Salad
Servings
Ingredients
  • 2 Avocado washed, pitted and shelled, cut in half (4 halves)
  • 1 container of Fresh tomatoes grape or cherry, wash and cuthalf
  • 1 container of Mozzarella balls drained well, cuthalf
  • 2 TBS TBS Capizzano’s Pesto or make your own
  • 5 TBS Capizzano’s Basil Infused Olive Oil add enough for it to coat all ingredients about 4 – 5 TBS.
  • Capizzano’s Private Reserve Traditional Balsamic Vinegar drizzle on top before serving.
  • basil leaves snipe enough as a garnish on top.
Servings
Ingredients
  • 2 Avocado washed, pitted and shelled, cut in half (4 halves)
  • 1 container of Fresh tomatoes grape or cherry, wash and cuthalf
  • 1 container of Mozzarella balls drained well, cuthalf
  • 2 TBS TBS Capizzano’s Pesto or make your own
  • 5 TBS Capizzano’s Basil Infused Olive Oil add enough for it to coat all ingredients about 4 – 5 TBS.
  • Capizzano’s Private Reserve Traditional Balsamic Vinegar drizzle on top before serving.
  • basil leaves snipe enough as a garnish on top.
Instructions
  1. Put shelled and pitted avocado half in a shallow bowl. Put tomatoes, mozzarella, Basil Olive Oil and pesto in a bowl, fold together until thoroughly coated. Add mixture of tomatoes, mozzarella, pesto and Basil Olive Oil on top of avocado. Drizzle the Traditional Aged Balsamic Vinegar on top. Garnish with fresh snipped basil leaves. Enjoy.
Recipe Notes

The avocadoes and our high phenol olive oils provide you with nutrient dense healthy fats in this simply delicious salad. Serves 4

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Supper Bowl

dinner bowls, super bowls, flavor, poke chicken bowls

 

 

 

 

 

 

 

 

Supper Bowl – Chicken, Brown Rice, Microgreens and Pineapple

Slow cooker Chicken thighs with Manzanillo UP Extra Virgin Olive Oil and Sea Salt with Mediterranean Herbs and Spices. I added 2 cups Chicken Bone Broth about an hour into the cooking process. (Note: I used the broth and the rest of the chicken for a soup with Purple carrots, fresh parsley and Napa cabbage.)

Brown Rice cooked as directed, I used organic Vegetable Broth for the liquid instead of water, adding a little more broth to make it moist. Microgreens added on top just before serving. Add fresh pineapple on the side or dice and add it to your brown rice.

Drizzle a generous amount of your favorite Olive Oil on top and serve. Deliciously Simple.

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.

 

 

 

 

 

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
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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

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!
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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

 

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.

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

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.