Nutrition for the Body...Flavor for the Soul
Heavenly Olive Oils
Asian Noodle Slaw
24 oz. bag of coleslaw
3 green onions, chopped
8 Tbsp. slivered almonds
8 Tbsp. sunflower seed nuts
2 packages of Ramen noodles, uncooked and crushed (omit seasoning)
1/3 c. + 1 Tbsp. Lemon EVOO
1 tsp. salt
1 tsp. pepper
4 Tbsp. Honey Ginger Balsamic Vinegar
1 ½ tsp. Roasted Sesame Oil
Toss coleslaw, green onions, almonds, and sunflower nuts.
Blend dressing ingredients.
Crush Ramen noodles and top slaw mixture with noodles just before serving.
This makes a great accompaniment to fish or chicken dishes!
Blueberry Spinach Salad
1 small shallot minced
1 tsp. salt
¼ c. Blueberry Balsamic Vinegar
1/3 c. EVOO (try the Lemon EVOO or Blood Orange EVOO!)
2 ½ c. fresh leaf spinach, rinsed and dried
1/3 c. bleu cheese crumbles
½ c. chopped toasted pecans
1 ½ c. fresh blueberries
Combine shallot, salt, Blueberry Balsamic Vinegar, and EVOO with whisk.
Toast pecans on cookie sheet in the oven at 325 for 10 minutes.
Combine spinach, fresh blueberries, bleu cheese crumbles and pecans in large bowl.
Drizzle with Blueberry vinaigrette and toss.
Broccoli Craisin Peanut Salad
1 large head or 2 small heads of broccoli (trim stalks to get florets, chop to bite size)
1 medium carrot, cut in thin julienne strips
½ c. Craisins
½ c. redskin peanuts
¼ c. chopped red onion
Salt & Pepper to taste
6 Tbsp. Lemon EVOO
4 Tbsp. Honey Ginger Balsamic Vinegar
Instructions: Toss all ingredients in mixing bowl and enjoy!
COUSCOUS SALAD WITH APRICOTS, PINE NUTS AND CINNAMON PEAR BALSAMIC
1 c. Instant Couscous
½ c. water
1 c. fresh orange juice
8 dried apricots, thinly sliced
1 each Blood Orange or Regular Orange, peeled and segmented
1 T. dried currants
1 T. golden raisins
2 T. pine nuts, toasted
2 T. Heavenly Cinnamon Pear Balsamic Vinegar
2 T. Heavenly Blood Orange EVOO
Pour couscous in a bowl. Bring to a boil the water, orange juice, Heavenly Blood Orange EVOO and Heavenly Cinnamon Pear Balsamic Vinegar and stir in the fruit with ½ tsp salt. Pour immediately over couscous. Let stand for 20 minutes. Fluff couscous with fork and add pine nuts, raisins, currants and oranges. Finish with chopped parsley. Adjust seasoning and acidity. Serves 4
2 c. grated carrot (from 3 large carrots, I used a mandoline to grate because I like the perfect little slices but a hand-held grated worked fine too)
1 cup thin-sliced red cabbage (or radicchio)
1/4 c. chopped green onion (don't skip this)
2 T. sunflower seeds (these added crunch but also calories, so I don't think they're necessary)
2 T. water
2 T. Heavenly Honey Ginger Balsamic Vinegar (or the Cranberry Pear Balsamic)
1 T. Blood Orange, Lemon or a mild Heavenly EVOO
1 tsp. Dijon mustard
1 tsp. sugar
1/4 tsp. kosher salt
1/4 tsp. freshly ground pepper
Gently combine the vegetables (hold off on the sunflower seeds if making in advance). Whisk together the dressing ingredients and toss with vegetables. Top with sesame seeds and serve. This can be made a few hours in advance.
Easy and refreshing Cucumbers
2 – Cucumbers
½ small onion
1/3 cup Heavenly Cranberry Pear balsamic
2 Tablespoons of Heavenly Lime Olive Oil
Wash, peal, and slice cucumbers. Add thinly sliced onion in bowl. Pour balsamic and EVOO over the top and stir. Let set in refrigerator for a couple of hours before serving!
DILLY POTATO SALAD
3 lbs. cubed red-skinned potatoes
1/2 lb. fresh green beans cut into 1-inch pieces
1 - 2.2 oz. cans sliced black olives
1/2 c. chopped celery
1/2 c. chopped onion
1/2 c. Heavenly Lemon EVOO
4 T. chicken broth
2 T. dill seasoning
2 T. Dijon mustard
Salt and pepper to taste
Place the cubed potatoes in large saucepan. Add water to cover. Bring to a boil and cook till the potatoes are just tender (5 -6 minutes). Add the beans and cook two minutes. Drain and cool slightly. Mix the potatoes, beans, olives, celery and onion in large bowl. Whisk together the remaining ingredients in a small bowl. Add to vegetables, toss to coat and add salt and pepper to taste. Refrigerate at least 4 hours or until ready to serve. Stir before serving Serves 12
GREEN BEAN & FENNEL SALAD
1 1/2 T. Dijon Mustard
1 1/2 tsp. Heavenly Cranberry Pear Balsamic Vinegar
3/4 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/3 c. Heavenly Garlic or Butter EVOO
2 lbs. green beans, trimmed
1 small fennel bulb, thinly sliced in half moons
3/4 c. walnuts, toasted and coarsely chopped
4 oz. goat cheese, crumbled
In a medium bowl, whisk together mustard, Heavenly Cranberry Pear Balsamic Vinegar, salt and pepper. Gradually add the Heavenly Garlic or Butter EVOO until well combined; set aside. Bring a large saucepan of salted water to a boil. Add green beans and cook until just tender, 6 to 8 minutes. Drain, run under cold water to cool, and set aside until you are ready to assemble the salad. In a large bowl, combine green beans, fennel, and walnuts. Add cheese and vingarette dressing just before serving. Toss well and serve at room temperature or chilled. Serves 6
Mandarin Orange Spinach Salad
8 ounces fresh torn spinach or baby spinach
1 small can of Mandarin Oranges drained
1/2 cup pecan halves or almonds, lightly toasted or not.
2 to 3 ounces of your favorite cheese (optional)
2 tablespoons of Heavenly Blood Orange Olive Oil
2 tablespoonsHeavenly Cinnamon Pear balsamic vinegar
Don’t pass this one up – One of the best salads I’ve ever had!
Pear and Napa Cabbage Salad, with Lemon Apple Dressing
Heavenly Ingredients: Lemon EVOO & Red Apple Balsamic Vinegar
2-3 bartlett pears, ripe
3 cups chopped napa cabbage
1 cup golden raisins
Heavenly Lemon olive oil- to taste
Heavenly Red apple balsamic- to taste
Slice or dice pears, toss in cold water with fresh lemon juice ( to keep from browning) chop or slice napa cabbage drain pears, toss with cabbage and raisins, dress to taste with lemon olive oil and red apple balsamic
NAPA AND BROCCOLI SLAW
1 bag broccoli slaw
1 small head Napa cabbage
2/3 cup mandarin orange slices
1/3 cup sliced scallions
½ cup dried cranberries
4-6 tablespoons Roasted Sesame oil
½ cup Cranberry Pear balsamic
1/3 cup Blood Orange EVOO
1 teaspoon kosher salt
1 teaspoon black pepper
Optional- ½ cup sliced almonds or sunflower kernel
Peel outer first layer of Napa leaves, slice off and discard top half inch of Napa’s well. Thinly slice rest of Napa, mix with broccoli slaw, oranges, scallions, and cranberries. Mix salt, pepper, oils and vinegar, toss with slaw mixture and refrigerate 2-3 hours before serving. Top with nuts before serving if desired.
3 C Quinoa, cooked
4 T Heavenly’s Tuscan Herb olive oil
5 T Heavenly’s Sicilian Lemon Balsamic Vinegar
1 1/2 T Heavenly’s pink Sea Salt
1/3 C Cucumber, diced
1/3 C Tomatoes, diced
1/3 C Green or black olives, diced
Mix the olive oil, balsamic vinegar and sea salt together and pour dressing over the Quinoa. Blend in the cucumbers, tomatoes and olives and serve. Makes 4 Cups.
Red, White and Blue Salad
6 C Watermelon, diced and icy cold
1 pint Fresh blueberries, rinsed and drained
1/4 C Fresh herb (your choice of mint, basil or cilantro), chopped
1/4 C The Heavenly’s 18 Year Aged or Strawberry Balsamic
1 C Feta cheese, crumbled
Salt to taste
In a large bowl, combine the watermelon, blueberries, herbs and feta cheese. Pour the Balsamic over the salad and toss. Serve chilled.
1 Package of your favorite pasta
¼ cup Heavenly Olive Oils’ Koroneiki extra virgin olive oil
½ cup Heavenly Olive Oils’ Traditional Balsamic Vinegar
1 package 10.5 oz. cherry tomatoes sliced
1 can black olives
1 ½ cup Kalamata olives
1/3 cup feta cheese
½ t. Heavenly Olive Oils’ Italian Pesto Bread Dipping Blend
Directions: Prepare pasta per package directions. Once done, rinse in cold water. Slice tomatoes and combine them with olives in bowl. Add pasta then pour olive oil and vinegar. Mix well. Sprinkle cheese and spices over top. Refrigerate for 1 hour before serving.
PEAR SALAD WITH BLACKBERRY GINGER BALSAMIC DRESSING
4 oz. firm salad greens (rocket, spinach arugula)
2 cups pears poached in Heavenly’s Cinnamon Pear Balsamic Vinegar, sliced
¼ cup Asiago cheese crumbled
¼ cup candied walnuts
2 oz. Heavenly’s Blackberry Ginger Balsamic Vinegar
4 oz. Heavenly’s Lemon or non-flavored Extra Virgin Olive Oil
Divide the salad greens between the plates. Arrange the pears, Asiago and almonds on the greens. Drizzle dressing on top. To make the dressing: Place balsamic vinegar in a small bowl. Slowly whisk in olive oil. Serves 2 – 4.
PEAR SALAD WITH DARK CHOCOLATE BALSAMIC
2 cups of baby salad greens - rinse & pat dry
2 nice size pears - just ripened
1/4 to 1/3 cup of blue cheese crumbles
1/4 cup of candied walnuts or pecans
1 1/2 tbsp. Heavenly's Dark Chocolate Balsamic Vinegar
Divide salad greens between plates. Thinly slice pears and fan out on top of salad. Sprinkle with blue cheese crumbles, top with candied nuts and drizzle with Heavenly's Dark Chocolate balsamic.
Strawberry Spinach Salad
8 ounces fresh torn spinach or baby spinach
1 1/2 to 2 cups cleaned and sliced strawberries
1/2 cup pecan halves or pieces, lightly toasted
2 to 3 ounces goat cheese or blue cheese, crumbled, optional
Thinly sliced red onions if preferred
2 tablespoons of Heavenly Persian Lime Olive Oil
2 tablespoons Heavenly Strawberry balsamic vinegar
Thai Chicken Salad
8 oz. boneless chicken breast
1 bag broccoli slaw
1 cups shredded red cabbage
1/3 cup sliced green onion
1 can mandarin oranges
1 cup chopped cilantro
2TBSP peanut butter
½ tsp red pepper flakes
1/3 cup honey
Heavenly Roasted Sesame oil
Heavenly Blood Orange EVOO
Heavenly Honey Ginger balsamic
Mix oils and balsamic, set aside half of mixture. To one half of oil/ vinegar mixture, add honey, red pepper flakes, ½ cup of the cilantro, and peanut butter. Stir well. Add chicken and let marinate overnight or up to 4 days. Grill, pan fry, or roast chicken, allow to cool and then slice thin. Mix other half of vinegar and oil remaining ingredients. Add chicken and serve.
SPICY THAI SALAD
Serves 4 – 6
1 pound Rotini or any pasta shape
1 pound large shrimp or 2 whole chicken breasts
1 cup Heavenly Harissa or Chipotle Extra Virgin Olive Oil
½ cup peanut butter
1 small cucumber, chopped
1 large red bell pepper, chopped
1 small bunch scallions, chopped
1. Cook the Rotini according to package directions, drain and cool to room temperature.
2. Stir the Heavenly Harissa or Chipotle Extra Virgin Olive Oil with the peanut butter to blend. Toss half the mixture with the pasta. Use the remaining half to marinate either the large shrimp or the chicken breasts.
3. Thread the shrimp or chicken pieces onto wet bamboo skewers and cook on a hot grill. Chill.
4. Remove from skewer and toss together with pasta and vegetables and serve.
TOMATO & HERB SALAD
1/4 cup Heavenly Oregano Balsamic Vinegar
1/2 teaspoon salt
1/4 teaspoon Seasoned Pepper
5 tomatoes (assorted varieties, including yellow, orange & heirlooms) sliced or cut into wedges
1 cup small grape tomatoes, (cut in half)
1/4 cup thinly sliced sweet onion
2 tablespoons fresh basil (chopped)
2 tablespoons fresh Italian parsley (chopped)
1. In a small bowl, mix Heavenly Oregano Balsamic Vinegar with salt & seasoned pepper until well blended.
2. On a large platter, arrange tomatoes alternating the different colors, scatter grape tomatoes over the top.
3. Arrange onions slices over the tomatoes and drizzle dressing over all.
4. Sprinkle fresh herbs over the entire platter. Note: This also makes a great appetizer!
TOMATO AND AVOCADO SALAD
1 pint Cherry tomatoes, halved
1/4 Red onion, chopped
1 tbsp. Heavenly Olive Oils’ Strawberry balsamic vinegar
1 tbsp. Heavenly Olive Oils’ Blood Orange extra virgin olive oil
1/4 c Chopped fresh cilantro
2 Avocados, diced
Pinch Sea salt and ground pepper
Combine tomatoes, onion, vinegar, olive oil and cilantro in a bowl and toss. Add avocado and toss gently. Season to taste with sea salt and pepper.
TOMATO BASIL & BREAD SALAD
3 tablespoons butter (melted)
1 tablespoon minced garlic
8 (¼-inch thick) slices Italian bread
4 plum tomatoes (coarsely chopped)
3 tablespoons Heavenly Basil Extra Virgin Olive Oil
3 tablespoons chopped fresh basil
2 teaspoons Heavenly Traditional 18 Year Aged Balsamic Vinegar
Salt & pepper to taste
1. Combine melted butter and garlic in small bowl. Brush both sides of bread slices with butter mixture.
2. Grill bread on grill or in a 350º oven, turning often, until crisp & golden. Break grilled bread into small pieces.
3. Place all remaining ingredients in large serving bowl; mix well. Add bread pieces & toss lightly 10 to 15 minutes before serving if soft, juicy croutons are desired.