Place the watermelon, cucumber and mint in a large bowl.
In a small bowl, whisk together the olive oil, lime juice, Cucumber balsamic vinegar and salt and pepper.
Drizzle the dressing over the melon mixture and toss to coat. Sprinkle with feta and serve.
Enjoy!
1 pound English cucumber
1 pound Roma tomatoes
½ cup red onion, ⅛-inch thick slices
¼ cup kalamata olives, pitted and sliced
1 tablespoon basil leaves, thinly sliced
1 tablespoon mint leaves, thinly sliced
1 teaspoon dijon mustard
½ teaspoon kosher salt
¼ teaspoon black pepper
¼ teaspoon dried oregano, plus extra for sprinkling
½ cup extra-virgin olive oil
¼ cup feta cheese, crumbled
¼ cup Cucumber Balsamic Vinegar
3 tablespoons Meyer Lemon Extra Virgin Olive Oil
Cut the cucumber by halving it lengthwise, then chop into ½-inch thick slices. This should yield about 3 cups.
Cut the tomatoes into quarters lengthwise, then into ½-inch thick wedges.
In a large bowl combine cucumbers, tomatoes, red onion, olives, basil, and mint. Set aside.
In a medium bowl whisk together Cucumber balsamic vinegar, Meyer Lemon Extra Virgin Olive Oil, mustard, salt, pepper, and oregano.
Slowly drizzle in the olive oil, constantly whisking until an emulsified and lightly thickened dressing forms. Taste and season with more salt and pepper as desired.
Pour the dressing over the vegetable mix, toss to combine. Allow the salad to marinate for 10 to 15 minutes before serving.
Stir the salad and transfer to a serving dish. Sprinkle it with crumbled feta, salt, pepper, and dried oregano.
Enjoy!
Pork Loin with Grilled Peaches featuring Seven Barrels Peach Balsamic
]]>Preheat oven to 325.
To prepare pork tenderloin: Pat dry, rub with Garlic Olive Oil, then salt and pepper.
In a large hot sauté pan, sear the meat on all sides. Place in 325 oven for 30-40 minutes or until meat thermometer reaches 145.
Grill 2 of the peaches and set aside.
For the peach sauce, heat olive oil in a small saucepan. Add peach slices, shallots and the habanero pepper and cook for 5-6 minutes.
Add the apricot preserves and stir in the Georgia Peach Balsamic Vinegar. Cook over low heat for 10-12 minutes.
Serve the sliced tenderloin with grilled peaches over Arugula and spoon the peach sauce over the meat. If desired, add a bit more Georgia Peach Balsamic or even a bit of Chipotle oil.
Heat blueberries with vinegar for 5 minutes to sauce consistency. Let cool.
From bottom up, layer:
You can substitute Raspberry Balsamic Vinegar for the Blueberry, and raspberries for the blueberries. Garnish with mint. Or, use Pomegranate Balsamic Vinegar with Pomegranate seeds and minced jalapeno for your garnish.
Arugula Salad with Roasted Red Pears & Peppered Goat Cheese featuring Seven Barrels Prickly Pear Balsamic Vinegar
]]>Preheat oven to 350.
Whisk together both vinegars in a small bowl. Continue whisking while slowly adding ½ cup Tuscan Olive Oil. Season to taste with salt and pepper.
Toss pear slices with the additional 2 Tbsp Tuscan Olive Oil, salt and pepper and roast in a 350 oven for 15 minutes.
Lightly dress arugula with dressing. Arrange goat cheese, pecans and the roasted pears over arugula. Toss gently. Add more vinaigrette if needed.
Southwestern Grilled Corn Salad featuring White Balsamic Vinegar and Tuscan Herb Olive Oil
]]>Preheat oven to 350.
Brush corn with a Seven Barrels Tuscan Herb Olive Oil. Then, grill corn for 10 minutes, turning frequently, until lightly browned on all sides. Cut jalapeno pepper in half, remove seeds, grill until lightly charred. Cool, and using a sharp knife, cut the corn off the cobs into a large bowl and finely chop the jalapeno pepper.
Slice grape tomatoes in half.
With the skin still on, cut avocado in half, remove pit by using a spoon to scoop it out, peel off the rind and slice into sections. Then dice.
Add jalapeno, tomatoes & avocado into bowl with corn. Squeeze fresh lime juice over mixture.
Dressing:
Whisk together the Seven Barrels White Balsamic Vinegar and garlic. Slowly add the Seven Barrels Tuscan Herb Olive Oil while continuing to whisk. Add salt & pepper. Adjust ingredients as necessary.
Toss the Dressing over the salad gently.
It is best to prepare 1/2 hour prior to serving to allow flavors to combine.
Grilled Boneless Chicken Breasts with Grilled Peaches featuring Peach Balsamic Vinegar and Tuscan Herb Olive Oil
]]>Brush chicken with 2 Tbsp Tuscan Herb Olive Oil, sprinkle with salt & pepper.
In a bowl, mix together 1 Tbsp Tuscan Herb Olive Oil with peach slices. Let sit until ready to grill.
Grill chicken (on medium-high) for 4-5 minutes per side. On a grate, grill peach slices until slightly softened and lightly browned.
Combine peaches in a bowl with scallions and roasted red peppers; toss gently. Drizzle with 1 Tbsp Tuscan Herb Olive Oil.
Arrange chicken on platter, brush with Peach Balsamic Vinegar, then top with peach mixture.
Veggie Flatbread Pizzas featuring Seven Barrels Garlic Extra Virgin Olive Oil and Seven Barrels White Balsamic Vinegar
]]>Preheat oven to 400 degrees F.
Place two Naan flatbreads in a single layer on a large baking sheet, and top with pizza or tomato sauce and shredded Mozzarella cheese.
Toss the chopped veggies with the Garlic olive oil and White Balsamic vinegar and chopped fresh herbs, then add veggies to the pizza in a single layer on top of the cheese, seasoning with salt and pepper to taste.
Bake for 15 minutes until the crust is golden brown and the veggies are cooked through. Garnish with shredded parmesan cheese and basil; slice into pieces, serving warm.
Makes 2 flatbread pizzas, serving 2 to 4.
Tomato & Green Bean Salad featuring White Balsamic and Tuscan Herb Olive Oil
]]>Soak shallots in vinegar for a minimum of an hour or overnight.
Whisk in the Dijon mustard. Gradually whisk in oil. Salt and pepper to taste.
Stir basil into the dressing.
Parboil green beans in boiling salted water for 2 minutes, until tender. Rinse under cold water.
Toss the beans with half the dressing. Toss the tomatoes with the remaining dressing.
Arrange for a colorful presentation
Shrimp Zoodle Salad with Pink Grapefruit-Basil Vinaigrette featuring Pink Grapefruit Balsamic Vinegar
]]>Make the vinaigrette:
In a small mixing bowl, whisk together the shallots, Seven Barrels Pink Grapefruit Balsamic Vinegar and sea salt. Whisk in the mustard and then slowly stream in the Seven Barrels Sweet Basil Extra-Virgin Olive Oil whisking constantly, until the dressing is emulsified and ingredients are blended well. Season to taste with additional sea salt and freshly ground black pepper.
Make the zoodles:
Using a spiralizer, create zoodles out of zucchini and carrots. Add zoodles to a large bowl, toss in some of the Pink Grapefruit-Basil vinaigrette, season with sea salt and freshly ground pepper to taste. Toss to coat the zoodles evenly and set aside.
Cook the shrimp:
Heat olive oil in a large saute pan over medium-high heat. Tilt the pan as the oil warms to coat the bottom of the pan. Season the shrimp with salt and pepper and sauté for about 4-5 minutes until pink and opaque and cooked through.
Serve the zoodles on plates with the sautéed shrimp on top. Pour additional Pink Grapefruit-Basil vinaigrette dressing over the salad. Garnish with fresh basil leaves and extra dressing on the side, if desired.
Serves 2-4.
Grilled Pork Chops with Pink Grapefruit-Shallot Glaze featuring Pink Grapefruit Balsamic Vinegar
]]>Make the Pink-Grapefruit Shallot Glaze:
To make the marinade, mix in a large deep bowl the Seven Barrels Miller's Blend Extra Virgin Olive Oil, shallot, garlic, grapefruit juice, lime zest, Seven Barrels Pink Grapefruit Balsamic Vinegar, fresh cilantro, red pepper flakes, and sea salt and pepper.
Reserve 1/4 of the marinade, covered in a small bowl in the refrigerator. Pour 3/4 of the marinade over the pork chops in a large plastic bag (or in a large covered dish) and refrigerate for at least two hours, up to overnight.
Grill the pork chops:
Preheat an outdoor grill or cast iron grill pan to medium-high and spray generously with cooking spray.
Remove the pork chops from the marinade and shake of excess; discard remaining marinade.
Lightly season pork chops with salt and pepper, and grill for about 5-6 minutes per side, turning and basting often with reserved marinade until pork is glazed with crispy edges, and cooked through (finished temperature should read 145 degrees F in the center of the pork chops.)
Allow the pork chops to rest for 5 minutes before serving. Serve with additional Pink-Grapefruit Shallot glaze if desired, and spoon on top of the pork chops.
Serves 4-6.
Preparation: 10 minutes
Cook time: 10 minutes
Chilling time: 4 hours
Serves 4
Put the gelatin in a small dish and mix with the water until dissolved.
Combine the heavy cream and sugar in a saucepan. Place over medium-high heat and whisk to dissolve the sugar. Heat until bubbles begin to form on the edge of the pan, about 5 minutes.
Remove the pan from the heat and stir in the gelatin until it dissolves. Stir in the buttermilk.
Pour into 6 custard cups with ½ cup capacity. Cover and chill until set, about 4 hours.
Meanwhile, make the topping by combining the 1 cup of the blueberries, sugar, water and lemon juice in a small saucepan. Cook about 5 minutes over medium-high heat, or until the berries begin to collapse. Remove from the heat and refrigerate until cool. Stir in the remaining blueberries, balsamic vinegar, and lemon zest.
To serve, spoon some of the blueberry topping over each cup.
Baked Scallops with Lime Oil & Sriracha Mango Balsamic featuring Seven Barrels Lime Olive Oil and Seven Barrels Sriracha Mango Vinegar
]]>Rinse 8-10 sea scallops In a small bowl, combine scallops, 2 Tbsp Lime Olive Oil, 2 cloves chopped garlic and 1 chopped shallot.
Prepare 1/2c fresh bread crumbs or use ¼ c seasoned boxed breadcrumbs, mixed with 2 Tbsp melted butter.
Preheat oven to 400. Lay scallops evenly in a baking dish and sprinkle bread crumbs on each scallop. Bake 20 minutes.
Serve over spaghetti mixed with 2 Tbsp Garlic Olive Oil. Drizzle Sriracha Mango Balsamic upon serving.
Serve with sliced mango, avocado and halved cherry tomatoes, drizzled with fresh lemon juice.
Serves 2
Roasted Corn on the Cob featuring Seven Barrels Lime Olive Oil and Seven Barrels Sriracha Mango Vinegar
]]>Prepare corn by pulling down outer husks neatly. Pull off the inside silk strands. Use butcher twine to tie the husks together and cut off bottom half with a scissor, to create a ‘handle’ for the corn.
In a small bowl, combine ¼ c Lime Olive Oil with finely chopped cilantro, oregano, salt.
Grill, turning frequently, for 6-8 minutes, until lightly browned.
Brush corn with Sriracha Mango Balsamic.
Sriracha Mango Lime-Glazed Chicken Wings featuring Seven Barrels Lime Olive Oil and Seven Barrels Sriracha Mango Vinegar
]]>Heat a grill or grill pan over medium-high heat (spray or brush pan with a light coat of cooking oil). Toss the chicken wings in 1/4 cup Seven Barrels Lime Olive Oil, and season with salt and pepper. Cook wings on the grill for about 15 minutes, flipping halfway through, until no longer pink and skin starts to get charred with grill marks.
To make the glaze, add the mango, orange juice, Sriracha, Seven Barrels Sriracha Mango Vinegar, Seven Barrels Lime Olive Oil, honey, soy sauce, garlic, chile pepper and cilantro into a food processor and process until smooth. Place the sauce into a saucepan over medium-low heat and let simmer until warmed through while the wings are cooking. Season with salt and pepper to taste. Remove from the heat to a large mixing bowl.
Once the wings are finished cooking, toss them gently in the Sriracha Mango Lime glaze and let them marinate for about 5 minutes or so. Return wings back to the grill for an additional 5 minutes, flipping over once. Remove wings from the grill on to a large platter and let them cool to give them a nice caramelized glaze.
To make the Ginger Lime Sour Cream dipping sauce, stir together the sour cream, Seven Barrels Lime Olive Oil, garlic salt, lime zest and grated ginger in a bowl and serve with the wings with celery and carrot sticks.
NOTE: Alternatively, you can bake the wings for 1 hour at 375° on a large baking sheet covered with foil (and toss them in the sauce at the end).
Makes approximately 24 wings, 1 cup of glaze and ½ cup sour cream sauce.
Summer Bowl with Sriracha Mango Lime Shrimp featuring Seven Barrels Lime Olive Oil and Seven Barrels Sriracha Mango Vinegar
Mix the Seven Barrels Lime Olive Oil, Seven Barrels Sriracha Mango Balsamic vinegar, mustard, garlic, salt, pepper, hot paprika, and chopped cilantro together in a mixing bowl and reserve half for dressing. Add shrimp to the other half in a plastic ziptop bag, tossing to coat, and marinate for 20 mins up to overnight in the fridge.
Meanwhile, cook quinoa according to package directions, fluff with a fork and toss with one tablespoon of Seven Barrels Lime Olive oil and lime zest, salt and pepper to taste; set aside.
Heat a grill or grill pan over high heat and spray with cooking oil.
In a large mixing bowl add zucchini, squash, and bell peppers and toss with Seven Barrels Lime Olive Oil, salt and pepper to coat. Grill veggies for about Seven-8 minutes until charred and soft. Remove from grill, set aside.
Heat or grill corn (cut into kernels); cook, drain and crumble the bacon; slice avocado, set aside.
Remove shrimp from the marinade and grill for about 6 minutes on the grill, flipping over once, until shrimp are pink and cooked through, set aside.
Assemble the bowls by layering the cooked ingredients: quinoa, grilled veggies, corn, bacon and shrimp. Top with slices of avocado, mango, red chile pepper. Drizzle with additional reserved Sriracha Mango Lime dressing, fresh torn basil, salt and pepper to taste.
Serves 2-4.
Peach and Tomato Gazpacho featuring Seven Barrels Rosemary Olive Oil and Seven Barrels Prickly Pear Balsamic Vinegar
]]>Place 2/3 of all the ingredients (except the water) into a blender or food processor, and blend until very smooth, about 1 minute. Add the jalapeño in a little at a time to desired heat, and season with salt and pepper to taste while blending.
Strain the liquid through a medium mesh sieve into a large container, pushing it through to remove the seeds and skin; discard solids. Stir in water to desired consistency.
Cover and refrigerate the remaining gazpacho for one hour up to one day. The longer you let the gazpacho sit, the better it will taste.
For the garnish: when you are ready to serve your gazpacho, place the remaining chopped ingredients in a mixing bowl and season lightly with salt and pepper and a drizzle of Seven Barrels Rosemary olive oil and Prickly Pear balsamic vinegar; toss to combine. Serve fresh salsa over gazpacho as a garnish.
Serves 4.
Peach, Basil and Cherry Tomato Quesadillas featuring Seven Barrels Sweet Basil Olive Oil and Seven Barrels Peach White Balsamic Vinegar
]]>Preheat a large frying pan over medium-high heat.
Toss sliced peaches, red onions, cherry tomatoes and diced jalapenos with the olive oil and vinegar and let marinate for about 10 minutes. Sauté the mixture for about 5-7 minutes until soft and slightly cooked through. Wipe the frying pan clean with a paper towel and reduce the heat to medium-low.
Lay one of the tortillas into the pan and distribute half of the cooked peach, onion and tomato mixture evenly across the tortilla. Sprinkle with half of the queso cheese and cheddar cheese; top with half of the fresh chopped basil. Place the other tortilla on top.
Cook the quesadilla on one side for approximately 5 minutes, or until the underside is crisp and golden brown. Carefully flip the quesadilla over with a large spatula, and cook for another 5 minutes. Repeat with the additional two quesadillas and remaining cooked mixture and cheese. Slice and serve immediately with some sour cream and salsa, if desired.
Serves 2-4.
Grilled Peach, Prosciutto, and Burrata Salad with Peach-Basil Vinaigrette featuring Seven Barrels Sweet Basil Olive Oil and Seven Barrels Peach White Balsamic Vinegar
]]>To make the Peach-Basil vinaigrette dressing, combine first four ingredients, stirring with a whisk. Gradually drizzle in two tablespoons of Seven Barrels Sweet Basil olive oil, stirring constantly, stir in chopped basil.
Preheat a large sauté pan over medium high heat. Cook prosciutto pieces until crispy and browned, drain on a paper towel, set aside.
Preheat a grill or grill pan over medium high heat. Toss peach slices with remaining two tablespoons of Seven Barrels Sweet Basil olive oil and grill for about 5-7 minutes until soft and grill marks appear.
Combine baby arugula and grilled peach wedges in a large bowl. Drizzle with the Peach Basil dressing, tossing gently to coat.
Distribute approximately 2 cups of salad into four bowls; top each serving with ¾ ounce crispy prosciutto.
Carefully tear balls of burrata into small pieces (they will have a creamy center) and distribute on top of salad.
Garnish the salad with roughly torn basil leaves, salt and pepper. Serve immediately with a glass of semi-sweet white wine (such as a Riesling) to complement the salad.
Serves 4.
Grilled Halibut with grilled peaches, chopped scallions & cilantro featuring Seven Barrels Sweet Basil Olive Oil and Seven Barrels Peach White Balsamic Vinegar
]]>Grill or saute peaches on a until slightly charred or lightly browned. Cover and set aside. Grill fish, about 4 minutes per side, until just opaque in center. Transfer fish to plates, garnish with grilled peaches, scallions, jalepeno & cilantro. Lightly drizzle with Seven Barrels Peach Balsamic Vinegar, a squeeze of fresh lemon, S&P and serve.
Serves 2 people
Sweet and Juicy Grilled Peach Chicken Salad featuring Seven Barrels Peach Balsamic Vinegar and Seven Barrels Miller's Blend Extra Virgin Olive Oil
]]>Preparation: 10 minutes
Cook time: 25 minute
Serves 4
To make the dressing: Place all ingredients in a small food processor or blender and process until smooth.
To make the salad: Heat a grill to medium-high heat for direct grilling. Brush the peach halves lightly with olive oil. Grill until both sides have grill marks, 2-3 minutes per side. Cool slightly, then slice into 1-inch wedges or chunks.
Season the chicken generously on both sides with the paprika, salt and pepper to taste.
Place the chicken on the grill. Cook until the internal temperature registers 160-165 degrees, about 6-7 minutes per side. Slice crosswise into ½-inch slices.
Toss the lettuce, onion, goat cheese, almonds and some of the dressing in a bowl until lightly coated. Transfer to a platter and arrange the chicken and peaches on top. Drizzle with additional dressing and serve.
Enjoy!