Elegant Holiday: Green-Grapes Salad and Olive Rolls

For the Introduction to this series of recipes, click HERE

TOSSED GREENS-AND-GRAPES SALAD

(Salad on top right)

3/4 cup olive oil
1/4 cup red wine vinegar
1-1/2 Tblsp Dijon mustard
1-1/2 tsp honey
1/8 tsp salt
1/8 tsp pepper

1 (15oz) pkg spring greens mix or sweet baby greens
2 cups seedless red grapes, halved
1 cup salted, roasted cashews
2oz Manchego cheese, shaved

• Stir together olive oil and next 5 ingredients in a large serving bowl. Add spring greens and next 3 ingredients, and toss. Serve immediately. 

EASY ASIAGO-OLIVE ROLLS

1 (13.8oz) can refrigerated pizza crust dough
1/4 cup refrigerated olive tapenade
1/2 cup grated Asiago cheese
1 tsp chopped fresh rosemary
1 Tblsp butter, melted

• Preheat oven to 450 degrees F. Unroll pizza crust dough. Spread olive tapenade over dough, leaving a 1/4-inch border. Sprinkle with cheese and rosemary. Gently roll up dough, starting a 1 long side. Cut into 10 (1-1/4 inch thick) slices. Place slices in a lightly greased 9-inch round cake pan. Brush top of dough with melted butter. Bake 15 to 20 minutes or until golden. Serve immediately.

"An Elegant Holiday Dinner"

from Southern Living's 

"Cooking for Christmas"
Cherry-Pecan Brie
Tossed Greens-and-Grapes Salad
Easy Asiago-Olive Rolls
Pancetta-Wrapped Beef Tenderloin with Whipped Horseradish Cream
Crispy Potatoes with Fennel
Lemon-Garlic Green Beans
Chocolate Truffle Cheesecake

For the Introduction to this series of recipes, click HERE

O Olive Oil Products and Review

eRecipeCards has provided a wonderful opportunity to explore the flavors the O Olive Oil company provides through their wide variety of products. Thanks to Dave at eRecipeCards for selecting me and my blog for this experience!

O Olive Oil is a company that prides themselves in the industry with their citrus pressed olive oils and wine vinegars since 1995. O Olive Oil uses the finest ingredients like fresh California Mission olives and organic citruses to create their signature line. The wine vinegars are made with a different technique than most other brands. O Olive Oil is one of the few remaining companys that ages the vinegars in wood barrels instead of force-aging them mechanically. The results are clear, and the quality and company is set apart from the rest.

O Olive Oils and Vinegars now come in a variety of flavors and combinations. The citrus oils come in flavors like meyer lemon, blood orange, clementine, jalapeno lime, ruby grapefruit and tahitian lime as well as other oils like extra virgin and roasted garlic.  The wine vinegars have a wide variety which include: champagne, cabernet, pinot noir, zinfandel, sherry and many more. The rice vinegar comes in ginger, yuzu and sudachi. O Olive Oil also creates hand-crafted, and aged in oak wood, balsamic vinegars including: white, port and even the newest addition of fig balsalmic.

I have the pleasure to enjoy the combination of my choice to share with all my readers and fans. I choose the Clementine Olive Oil and the White Balsalmic Vinegar. I have used a few ideas and flavor combinations that O Olive Oil suggests on their web page, as well as adding my own creativeness to create a personal take on the amazing flavors.

O Clementine Olive Oil
The O Clementine Olive Oil has been combine with the flavors of mandarins crushed together with Mission olives to create a sweet,smooth and richly unique flavor. As suggested by O Olive Oil, it is perfectly paired the the white balsalmic vinegar.

O California White Balsalmic Vinegar

The white balsalmic vinegar has a flavor that combines almonds, pears and green apples. The flavor is light and crisp and absolutely delightful for your taste buds, especially over Spring-time dishes. 

O Olive Oil suggest splashing over fresh fruit, or combining it with the clementine olive to make a dressing for a Spring mix salad.

 

Asian Pear and Baby Greens Salad with Blue Cheese and O Clementine Oil and I California White Balsalmic

A recipe suggested by O Olive Oil that lets the flavors of the Oils shine in the perfectly blended combination.

Click here for their recipe.

Watermelon and Feta Salad

Another recipe suggested by O Olive Oil is this perfect-for-summer dish that will touch every taste bud in your mouth! The unusual combination of watermelon, basil, feta, salt and the signature oils will definitely surprise anyone your serving.

Click here for the recipe. 

This has got to be one of my favorite dishes in this whole experiment!

Watermelon and Feta Bruschetta
Since I loved the recipe above, I took it a little further. I toasted the bread using extra virgin olive oil and then topping it with the watermelon salad (chopped).  This added a wonderful crunch to the scrumptious salad and it would be a perfect appetizer to any meal or BBQ.






You can find out more information about O Olive Oil on their website or on Facebook.
Find eRecipeCards on FaceBook or their webpage.

Please see disclaimer for more details on a sponsored post.

T&T: Natural Medicine: God's Pharmacy

It's been said that God first separated the saltwater from the fresh, made dry land, planted a garden, made animals and fish...All before making a human.  He made and provided what we'd need before we wereborn.  These are best & more powerful when eaten raw. We're such slow  learners...God left us a great clue as to what foods help what part of our body!

God's Pharmacy! 



 

A sliced Carrot looks like the human eye. The pupil, iris and radiating lines look just like the human eye..  And YES, science now shows carrots greatly enhance blood flow toand function of the eyes.

 

 

A Tomato has four chambers and is red. The heart has four chambers and is red.  All of there search shows tomatoes are loaded with lycopine and are indeed pure heart and blood food.

 



 

 Grapes hang in a cluster that has the shape of the heart.  Each grape looks like a blood cell and all of the research today shows grapes are also profound heart and blood vitalizing food.

 

 



A Walnut looks like a little brain, a left and right hemisphere, upper cerebrums and lower cerebellums.  Even the wrinkles or folds on the nut are just like theneo-cortex.  We now know walnuts help develop more than three (3) dozen neuron-transmitters for brain function.

 



 

 Kidney Beans actually heal and help maintain kidney function and yes, they look exactly like the human kidneys.


 

Celery, Bok Choy, Rhubarb and many more look just like bones. These foods specifically target bone strength.  Bones are 23% sodium and these foods are 23%sodium. If you don't have enough sodium in your diet, the body pulls it from the bones, thus making them weak.  These foods replenish the skeletal needs of the body.

 

 Avocados, Eggplant and Pears target the health and function of the womb and cervix of the female -they look just like these organs.  Today's research shows that when a woman eats one avocado a week, it balances hormones, sheds unwanted birth weight, and prevents cervical cancers.  And how profound is this?  It takes exactly nine (9)months to grow an avocado from blossom to ripened fruit. There are over 14,000 photolytic chemical constituents of nutrition in each one of these foods (modern science has only studied and named about 141 of them).

 

 Figs are full of seeds and hang in twos when they grow.  Figs increase the mobility of male sperm and increase the numbers of Sperm as well to overcome male sterility.

 



 

 Sweet Potatoes look like the pancreas and actually balance the glycemic index of diabetics.

 

 



 

 Olives assist the health and function of the ovaries

 

 

Oranges, Grapefruits, and other Citrus fruits look just like the mammary glands of the female and actually assist the health of the breasts and the movement of lymph in and out of the breasts.

 

 Onions look like the body's cells. Today's research shows onions help clear waste materials from all of the body cells.  They even produce tears which wash the epithelial layers ofthe eyes.

Flash Back Friday #21: Lamb & Olive Pasta

HAPPY 11-11-11 DAY & posted at 11:11am!

FLASH-BACK FRIDAY

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

LAMB AND OLIVE PASTA

Click on image to see full post from 3/6/11

Romaine Salad with Avocado Dressing

First, THANK YOU! Cookin for my Captain has hit 200 Followers!! Ya'll are awesome!!

I'm looking to do a great giveaway after hitting this mark, so stay tuned!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
This was a great lunch for us--and it would serve 4 adults, easily, with these measurements. And it is very filling! Perfect for a weekend lunch in the Spring!

ROMAINE SALAD WITH AVOCADO DRESSING

1 medium ripe avocado
1/2 cup mayonnaise (the real stuff)
1/4 cup canola oil
3 tablespoons lemon juice
2 garlic cloves, peeled
1/2 teaspoon salt
2 bunches romaine, torn
2 medium tomatoes, cut into wedges
1 cup shredded cheddar cheese
1 can (2 1/4 ounce) sliced ripe olives, drained
corn chips

In a [large] food processor, blend the first 6 ingredients until smooth.

In a large bowl, combine the romaine, tomatoes, cheese and olives. Pour dressing over salad; toss to coat.

Sprinkle with corn chips.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

The dressing is really thick--so don't add all at once! And don't put chips in until ready to serve--they go soggy fast!

LAMB AND OLIVE PASTA

This is a very quick recipe, which is a bonus, and my kids loved every bite!

LAMB AND OLIVE PASTA

1 red bell pepper
1 tablespoon EVOO
1 lb ground lamb (turkey is also a great substitute if that's your preference)
1/2 carrot, finely grated
1 medium onion, finely chopped
3 to 4 garlic cloves, finely chopped
2 sprig rosemary, finely chopped
salt and pepper
pinch ground cloves
1 fresh bay leaf
1 teaspoon orange zest
about 1/4 cup tomato paste
about 3/4 cup white wine
1 cup chicken stock
1/2 cup whole milk
1/4 cup pitted green olives, chopped
1 lb long fusiolli (pasta)
pecorino-romano cheese, for serving
1/4 cup pistachios, chopped for garnish

Char the bell pepper under the broiler until blackened all over. Transfer to bowl, cover and let cool, then peel, seed and chop.

In a dutch oven, heat EVOO over high heat until smoking. Add the lamb and brown well (keep some big chunks). Add carrot, oinion, garlic and rosemary. Season liberally with salt and pepper. Stir in cloves, bay leaf and orange zest.

Once onion has softened, add tomato paste and stir until fragrant, about 1 min. Stir in the wine to deglaze the pot. Add stock, milk and olives and bell pepper.

Lower heat and simmer.

Meanwhile, bring large pot of water to boil, and cook the pasta until al dente according to the package. Drain.

Remove bay leaf from sauce, then toss pasta in. Serve in shallow bowls and top with cheese and pistachios.