Nutrition for the Body...Flavor for the Soul
Heavenly Olive Oils
ARTICHOKE, BASIL & GARLIC DIP
1 16 oz. jar artichoke hearts, drained
1/2 cup cream cheese, softened
1/4 cup mayonnaise
1/2 cup Heavenly Basil EVOO
1 tablespoon minced garlic
Place the artichoke hearts in a food processer and pulse until they are roughly chopped, or chop them by hand. Remove from the food processor and set aside.
Blend the cream cheese, mayonnaise, and Heavenly Basil Extra Virgin Olive Oil in the food processor till smooth. Fold in the chopped artichokes. Set the mixture in a pretty dish and chill until ready to serve.
BLACK BEAN AND CORN SALSA
1 can of petite cut tomatoes with jalapenos
1 can of black beans
1 small can of Mexicorn
1 can of chopped jalapenos
1 diced purple onion
½ cup chopped cilantro
4 T. Heavenly Cilantro & Roasted Onion EVOO
Kosher salt to taste
Juice of ½ of a lime
Open the cans of the first 4 items, dump into a colander and rinse with water. Combine all the ingredients into a bowl, toss together and you are done! If possible, make 4 to 24 hours ahead of the serve time. This salsa gets better with a little fridge time.
Bread (1 baguette)
4 diced Roma tomatoes
¼ diced yellow onion
½ tsp. minced garlic
1 T. chopped basil
Sliced goat, sharp cheddar or mozzarella cheese
Heavenly Tuscan Herb EVOO
Heavenly Italian Pesto Bread Dipping Blend
Heavenly Fig Balsamic Vinegar
Prepare ahead of time.
Mix ¼ c. Heavenly Tuscan Herb EVOO and 1 tsp. Pesto Bread Dipping Blend. Cover and let stand overnight at room temperature.
Combine tomatoes, onions, and garlic in a bowl. Stir in chopped basil and drizzle with Heavenly Tuscan Herb EVOO. Slice bread and place on baking sheet. Stir oil and dipping blend mixture and brush on bread slices. Broil in oven on low until slightly crispy. Remove from oven and top with lettuce, cheese, and tomato mixture. Drizzle with Heavenly Fig Balsamic vinegar (thickened by cooking for a few minutes over medium heat).
COUSCOUS DIPPING OIL
3 & 3/4 cups water
3 cups whole wheat couscous
1 cup Heavenly Navadio Blanco
EVOO 4 green onions, chopped
1/3 cup roasted almonds, chopped
Salt & Pepper to taste
In a large sauce pan, bring salted water to a boil. Stir in couscous, remove from heat, cover and let stand 15 minutes.
Stir in Heavenly Navadio Blanco EVOO until it is distributed well. Add salt & pepper mixture to taste. Mix in chopped green onions. Pour into a serving bowl and top with roasted almonds. Serves 8
CREAMY GOAT CHEESE PESTO
2 c. packed fresh basil leaves
1/2 c. Heavenly Garlic EVOO
1/2 c. grated parmesan cheese
8 oz. fresh goat cheese
1/2 tsp. salt
Put the goat cheese, basil, Heavenly Garlic EVOO, parmesan cheese and salt in a food processor or blender and process to a smooth paste. Serve immediately as a dip, a spread or serve over hot pasta.
HEAVENLY CREAMY CHEESE SPREAD
1 - 8oz. package fat free cream cheese
1 T. Heavenly Balsamic Tomato Bread Dipping Blend
1 T. Heavenly Greek Isle Bread Dipping Blend
2 tsp. Heavenly Garlic EVOO
Mix all the above ingredients together and serve on Wheat Thin Veggie Garden Valley Crackers.
Drizzle Heavenly Fig or 18 Year Traditional Balsamic Vinegar on top. Can also be used as a spread for sandwiches or as a veggie dip.
Makes about 4 dozen
3 cups thinly sliced unpaired zucchini
1 cup Bisquick® baking mix
1/2 cup grated Parmesan cheese
1/2 cup finely chopped onions
2 tablespoons fresh parsley (snipped)
3/4 teaspoon salt or to taste
1 tablespoon Heavenly Garlic Rosemary Bread Dipping Blend
1/2 cup Heavenly Garlic Extra Virgin Olive Oil
4 eggs, slightly beaten
1. Beat eggs & Heavenly Garlic Extra Virgin Olive Oil in a large bowl.
2. Stir in cheese, Heavenly Garlic Rosemary Bread Dipping Blend, salt, and baking mix.
3. Fold in zucchini, onions, & parsley.
4. Pour into a greased 13 x 9 x 2 inch baking pan.
Bake until golden brown, about 25 minutes. Cut into rectangles, 2 x 1 inch.