Category: Recipes

Lemon Dijon Cider Salad Dressing


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Lemony Salad Dressing
Creamy non dairy Lemon Dressing for salads, chicken, fish or roasted vegetables
Servings
1 large salad
Ingredients
  • 3/4 cup Lemon Fused Olive Oil Capizzano Olive Oil
  • 1/4 cup Switchel Apple Cider Vinegar Capizzano Vinegar
  • 4 tablespoons Cider Reduction Capizzano Vinegar
  • 1 tablespoon Dijon Mustard
  • 1/4 teaspoon Premium Sea Salt
Servings
1 large salad
Ingredients
  • 3/4 cup Lemon Fused Olive Oil Capizzano Olive Oil
  • 1/4 cup Switchel Apple Cider Vinegar Capizzano Vinegar
  • 4 tablespoons Cider Reduction Capizzano Vinegar
  • 1 tablespoon Dijon Mustard
  • 1/4 teaspoon Premium Sea Salt
Instructions
  1. Instructions: Put all ingredients in a large mason jar or medium glass bowl and whisk them all together well. Pour on to large salad or on individual salad servings. This dressing is great on salmon or poultry and on roasted vegetables. I put it on for serving. It is also great as a marinade. Very diverse!
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Banana Peanut Butter Gluten Free Muffins

Ingredients:

3 Ripe bananas, mashed

2 eggs + 1 egg white

2 cups organic peanut butter ( I use the smooth style peanut butter)

1/3 cup real maple syrup ( I used Runamok Ginger Infused Maple Syrup)

2 TBS Black Mission Fig or Maple Aged Balsamic Vinegar

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp sea salt

1 cup GF Oatmeal ( I use the 1 minute cooking type oatmeal)

1/4 cup dark chocolate chips – optional

Oven 385 degrees F (Pre-Heat oven)

Makes 12 muffins

Method:

Put Oats, sea salt, baking powder and soda in small bowl whisk together.

In larger bowl mash the bananas, add eggs, peanut butter, maple syrup and aged balsamic vinegar together whisk thoroughly. Then add oat mixture and whisk completely together.

Put in greased muffin holes, I grease with coconut oil. Bake approximately 15 minutes. Do the toothpick text at 13 minutes.

Enjoy these GF moist muffins high in fiber, protein and flavor!

Suzanne Capizzano

 

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Banana Peanut Butter Gluten Free Muffins
Servings
Servings
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Tortellini Soup

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Tortellini Soup
Simple Soup with a gourmet taste.
Prep Time 20
Cook Time 15
Servings
Prep Time 20
Cook Time 15
Servings
Instructions
  1. Ingredients: 1 Onions, diced 2 cloves Garlic, sliced thinly 4 – 5 Tablespoons Capizzano’s UP Extra Virgin Olive Oil 1 box of Organic Bone Broth (chicken) 1 jar of Pomodoro e Basilico sauce Pinch of sweet basil and oregano herbs 1 package frozen tortellini (I prefer the cheese stuffed) Baby spinach or baby kale snip the stems off. Basil Infused Olive Oil to drizzle on top of soup. Options: Baklouti Chile Pepper or Garlic Olive Oils
  2. Instructions: Sauté on medium high heat, the onion and garlic in EVOO until translucent. Add Organic Bone Broth and Pomodoro e Basilico sauce to pan. Simmer on medium until just starting to boil. Add a pinch of sweet basil and oregano. Stir. Turn heat down. Cook tortellini in separate pot as directed until just tender. Drain and add to the tomato sauce/broth. Stir gently. Add a large handful of baby spinach in pot. Serve immediately so spinach stays green and not over cooked in pot. Drizzle Capizzano’s Olive Oil on top of soup before serving.
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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

 

 

 

 

 

 

 

 

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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

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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