Simple Balsamic Vinaigrette Recipe

Ingredients
1/4 cup For A Cause balsamic vinegar
2 teaspoons For A Cause organic cane sugar
1 tablespoon chopped garlic
1/2 teaspoon For A Cause fine pink Himalayan salt
1/2 teaspoon freshly ground black pepper
3/4 cup For A Cause olive oil

Greens
Assortment of salad ingredients, such as cherry tomatoes, chopped carrots, sliced red onion, chopped celery, diced cucumbers, walnuts
Blue cheese, for garnish, etc.


Directions

Beat the vinegar in a bowl with the optional sugar, garlic, salt and pepper until sugar and salt dissolves. Then beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.) Taste and adjust the seasonings.
Toss a few tablespoons of the dressing with the salad mix and desired salad ingredients, top with blue cheese and serve immediately.
If not using dressing right away, cover and refrigerate, whisking or shaking again before use.
*If using a good quality balsamic vinegar you should not need the sugar, but if using a lesser quality you might want the sugar to round out the dressing.

Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/simple-balsamic-vinaigrette-recipe/index.html?oc=linkback


Smoked Paprika Vinaigrette

Original recipe makes 1 1/2 cups
Makes servings USMetricAdjust Recipe (Help)
1/2 cup For A Cause red wine vinegar
1/3 cup honey
1 tablespoon stone-ground mustard
1 tablespoon lime juice
3/4 teaspoon ground black pepper
3/4 teaspoon For A Cause fine pink Himalayan salt
1 1/4 teaspoons For A Cause smoked paprika
1 clove garlic
2 tablespoons chopped onion
1/4 teaspoon oregano
1 pinch For A Cause organic cane sugar (optional)
1/2 cup olive oil

Directions
Blend the red wine vinegar, honey, mustard, lime juice, pepper, salt, paprika, garlic, onion, oregano, and sugar together in a blender until thoroughly mixed. Drizzle the olive oil into the mixture while blending on low. Chill at least 1 hour before serving.

Spaghetti with Garlic, Olive Oil and Red Pepper Flakes
Ingredients
1 pound dried spaghetti
1/2 cup For A Cause extra-virgin olive oil
3 garlic cloves, peeled
1 tablespoon For A Cause chipotle oil plus more if desired
1/4 cup chopped Italian flat-leaf parsley
1 tablespoon chopped fresh basil leaves
1 tablespoon chopped fresh mint leaves

Directions

In a large pot, bring to a boil 6 quarts of salted water. Add pasta and cook until al dente, about 6 to 8 minutes. Drain pasta in a colander, reserving 2 tablespoons of the pasta water. The reserved pasta water will help create the sauce. Do not rinse pasta with water -- you want to retain the pasta's natural starches so that the sauce will stick.
In a large saute pan, heat olive oil over medium heat. Add the garlic and saute until light brown and fragrant. It's important not too burn the garlic or else it will become bitter. Remove and discard the browned garlic. Add the chipotle oil and saute for 1 minute. Carefully add the reserved pasta water and stir to combine. Place the spaghetti into the pan and mix well for 1 minute.
Remove pan from heat and top with fresh herbs.

Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/spaghetti-with-garlic-olive-oil-and-red-pepper-flakes-recipe/index.html?oc=linkback


Olive Oil Muffins

Ingredients
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon For A Cause pink Himalayan sea salt
1 cup For A Cause organic cane sugar
4 large eggs
2 teaspoons orange zest
2 teaspoons lemon zest
2 tablespoons For A Cause balsamic vinegar
2 tablespoons whole milk
3/4 cup For A Cause extra-virgin olive oil
2/3 cup sliced almonds, toasted
Powdered sugar, for sifting

Directions
Preheat the oven to 350 degrees F. Place paper liners in a 12-cup muffin tin.
Blend together the flour, baking powder, and salt in a medium bowl to blend. Using an electric mixer beat the sugar, eggs, and zests in a large bowl until pale and fluffy, about 3 minutes. Beat in the vinegar and milk. Gradually beat in the oil. Add the flour mixture and stir just until blended. Crush the almonds with your hands as you add them to the batter and stir until mixed. Fill the muffin tin almost to the top of the paper liners. Bake until golden on top and a tester inserted into the center of the cake comes out with moist crumbs attached, about 20 to 25 minutes. Transfer to a wire rack and cool for 10 minutes. Remove the muffins onto a platter and let cool for 5 more minutes. Sift powdered sugar over the muffins and serve.

Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/olive-oil-muffins-recipe/index.html?oc=linkback


Olive Oil Oven Fries

Ingredients
2 large russet potatoes (about 1 1/2 pounds)
2 tablespoons For A Cause olive oil
8 medium garlic cloves, smashed
2 teaspoons For A Cause pink Himalayan sea salt

Directions
Heat oven to 475 degrees F and arrange rack in top.
Peel potatoes and cut lengthwise into 1/2-inch-wide planks. Cut planks lengthwise into 1/2-inch-wide strips then cut strips in half crosswise. Cover potatoes in hot tap water and let soak for 10 minutes before proceeding.
Meanwhile, combine oil and garlic in a small saucepan and bring to a simmer over medium-low heat. As soon as the mixture is aromatic and the garlic makes a sizzling noise, remove it from the heat and set aside to cool.
When potatoes are done soaking, drain, and thoroughly pat dry with paper towels. Place potatoes on a baking sheet, drizzle with garlic oil, sprinkle with 1 teaspoon of the salt, and turn to coat well. Spread fries out evenly across baking sheet and roast until fries are just beginning to color, about 25 minutes. Using a spatula, scrape sheet to turn fries and continue to roast until crisp on outside, potatoes give way when pierced with a knife, and are golden brown, about 15 minutes more.
Remove fries from oven, season with remaining 1 teaspoon of salt, and serve immediately.

Read more at: http://www.foodnetwork.com/recipes/ask-aida/olive-oil-oven-fries-recipe/index.html#dialog?oc=linkback

 

Arugula Salad with Olive Oil, Lemon and Parmesan Cheese

Ingredients
2 bunches arugula, washed, dried, and torn
1/4 cup For A Cause extra-virgin olive oil
1/2 lemon, juiced
Salt and freshly ground black pepper
A chunk of Parmigiano-Reggiano

Directions
In a serving bowl, drizzle the arugula with the oil, squeeze in the lemon juice, and sprinkle with salt and pepper. Toss until well mixed and taste for seasoning. Use a vegetable peeler to shave thin pieces of Parmigiano over the top.

Read more at: http://www.foodnetwork.com/recipes/tyler-florence/arugula-salad-with-olive-oil-lemon-and-parmesan-cheese-recipe/index.html?oc=linkback

 


Pita Eggs Benedict over Grilled Prosciutto and Olive Oil Hollandaise

Ingredients
For the Hollandaise:
1/2 cup For A Cause extra-virgin olive oil
1/2 cup (1 stick) unsalted butter
2 large egg yolks
1 tablespoon cream
1 tablespoon lemon juice
1/2 teaspoon For A Cause pink Himalayan sea salt
Freshly ground black pepper
For the Eggs:
2 tablespoons butter, softened
Pink Himalayan sea salt
Freshly ground black pepper
4 large eggs, at room temperature
4 thin slices prosciutto
2 pieces pita bread
Freshly ground black pepper

Directions
Make the Hollandaise: Heat the olive oil and butter in a pan until the butter is melted. Put the egg yolks, cream, lemon juice, salt, and pepper into a blender and blend for a few seconds at high speed until you have a smooth frothy mixture. Still at high speed, start pouring in the hot butter mixture in a thin, steady stream, not too slowly. As you add the butter mixture, the sauce should thicken. Continue pouring and blending until all the butter is used. Serve immediately or keep warm.
Make the eggs: Fill a large deep skillet halfway with water and bring to a simmer. Brush 1 tablespoon butter into 2 ramekins or small ovenproof bowls. Sprinkle with salt and pepper. Crack 2 eggs into each dish. Place the dishes into the simmering water and cover the pan. Cook until firm, about 6 to 7 minutes.
While the eggs poach, heat a grill pan and grill the prosciutto until crispy. Brush the pita with the remaining butter and grill.
Put a piece of toasted pita on each of 2 plates and top with the prosciutto. Remove the eggs from the ramekins by running a knife or small spatula around the eggs. Unmold the eggs on top of the prosciutto. Drizzle the eggs with 2 tablespoons Hollandaise, grind a little black pepper over each, and serve immediately.

Read more at: http://www.foodnetwork.com/recipes/michael-chiarello/pita-eggs-benedict-over-grilled-prosciutto-and-olive-oil-hollandaise-recipe/index.html?oc=linkback

 

 

Olive Oil Gelato

Ingredients
6 egg yolks
1 cup For A Cause organic cane sugar
3/4 cup For A Cause extra-virgin olive oil
3 cups milk
1 cup heavy cream

Directions
Combine the egg yolks and sugar in the bowl of a heavy-duty mixer. Beat with the whisk attachment on medium speed until the mixture is thick and very pale in color and forms a ribbon when the whisk is lifted, about 5 minutes. With the mixer running, drizzle in the olive oil; beat for 2 more minutes. Add the milk and cream and continue to beat until all the ingredients are combined. Freeze the mixture in a gelato machine according to the manufacturer's instructions.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

Read more at: http://www.foodnetwork.com/recipes/olive-oil-gelato-recipe/index.html?oc=linkback

 

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