The Smiling Olive Blog
Vegetable Linguine Lo Mein
Balsamic Dairy-Free Olive Oil Pasta Vegan Vegetables
Ingredients 8 Tablespoons of Cilantro-Onion EVOO OR Toasted Sesame Oil 4 Tablespoons of Coconut White Balsamic 1 Cup Shredded Carrots 1 Cup Diced Celery 1 Cup Julianne Red Onion 1 Cup Chopped Scallions 2 Cups Sliced Mushrooms 2 Cups Sliced Cabbage Sea Salt 1/2 Cup Reduced-Sodium Soy Sauce 3 Teaspoons Cornstarch 1 Package of Pasta Mama’s Linguine Directions Heat the olive oil in a medium pan over medium heat. Stir in the vegetables, season with salt, and cook for 10 minutes. The vegetables will still be somewhat firm. Add 4 tablespoons of Coconut White Balsamic to the soy sauce in...
Beet Salad with Fresh Goat Cheese and Toasted Pecans
Balsamic Cheese Gluten-Free Olive Oil Salad Savory Vegetables Vegetarian
Ingredients 1 1/2 Pounds Fresh Beets 8 oz. Cherve (Fresh Goat Cheese) 6 Cups Baby Arugula or Mixed Greens 1 Cup Whole Pecans, Toasted 1/4 Cup + 2 Tablespoons Cranberry-Pear White Balsamic Vinegar 1 Tablespoon Good Quality Grainy Mustard Fresh Ground Pepper to Taste 1/3 Cup + 2 Tablespoons UP Extra Virgin Olive Oil (Try Arbequina, Coratina, or Picual) Directions Preheat the oven to 400. Trim the beets and wrap in one foil packet drizzled with a tablespoon of water. Roast for 1 hour or until tender when pierced through with a knife. Once the cooked beets are cool enough...
Eggplant Bruschetta
Appetizer Dairy-Free Olive Oil Savory Vegan Vegetables Vegetarian
Ingredients 1 Eggplant, Peeled, Medium Diced 1 Teaspoon Kosher Salt, Plus More for Seasoning 1 Teaspoon Cracked Black Pepper, Plus More for Seasoning 4 Tablespoons of any Olive Oil from The Smiling Olive (Try Arbequina, Coratina or Piqual) 1 Teaspoon Red Pepper Flakes (optional) 3 Tablespoons Minced Garlic 1 Onion, Medium Dice 1/2 Cup Pitted and Halved Kalamata Olives 1/4 Cup Drained Capers 3/4 Cup Diced Roasted Red Peppers 2 Tablespoons Champagne Vinegar 2 Tablespoons Chopped Fresh Parsley Leaves 2 Tablespoons Chopped Fresh Oregano Leaves Pinch Smoky Paprika 1 French Baguette, Sliced on Bias Directions Preheat the oven to 450...
Parmesan-Parsley Fettuccini with Green Beans, Roasted Peppers, and Lemony Ricotta
Cheese Olive Oil Pasta Savory Vegetables Vegetarian
Ingredients 2 Cups Part-Skim Ricotta Cheese 4 Tablespoon Parmesan Cheese 2 Teaspoons Lemon Juice 4 Tablespoons Lemon EVOO 2 Cups Fresh Green Beans cut into 2 Inch Pieces Sea Salt 1 Teaspoon Pepper 1 Cup Diced Roasted Red/Orange Bell Pepper or Jarred Red Pepper 1 Package of Pasta Mama’s Parmesan-Parsley Fettuccini Shredded Sharp White Cheddar Cheese (optional) Directions Mix both cheeses together and then mix in the lemon juice. Beat with a fork until the mixture is smooth. Set aside. Heat the olive oil in a medium skillet over medium heat. Stir in green beans, season with salt, and cook...
Traditional Bruschetta
Appetizer Balsamic Cheese Olive Oil Savory Vegetarian
Ingredients 4 Tablespoons Garlic Olive Oil 4 tablespoons Butter Olive Oil Fresh Mozzarella Cheese, Sliced 1 Pint Red Grape Tomatoes, Halved Lengthwise 1 Pint Yellow Grape Tomatoes, Halved Lengthwise 1 Tablespoon Balsamic Vinegar (Try Traditional or A-Premium) 16 Whole Fresh Basil Leaves, plus more as needed. Salt and Freshly Ground Black Pepper 1 Whole Baguette or Crusty Loaf Directions Add the red and yellow tomatoes, balsamic and basil to a bowl. Sprinkle with salt and pepper. Add the Garlic Olive Oil. Toss to combine, then taste and add more basil or salt, if needed. Cover and refrigerate for an hour...