Susan’s All-Purpose Vinaigrette Dressing
This is my go-to dressing that is always in my fridge. It will last for weeks after making. I usually keep it in a salad cruet or Mason jar and take it out to come to room temperature before pouring onto salads. This is a classic French Vinaigrette that will never go...
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White Bean Bruschetta topped with infused Herb Oil
Ingredients For the herb oil: 1⁄4 cup roughly chopped chives or scallions (chives will be more subtle) 1⁄4 cup roughly chopped cilantro leaves and tender stems 1⁄4 cup tightly packed basil leaves, roughly chopped 1⁄4 cup J. Olive Co. EVOO Squeeze of lemon Kosher salt...
read moreSpinach Salad with Strawberries and Watermelon Dressed with a Strawberry Balsamic Vinaigrette
This is a refreshing summer salad for a crowd. Use as much or as little of the fruits as you desire. I used bite-sized pieces for ease of eating. Check online for the “Dirty Dozen” list of fruits and vegetables. It shows which crops are more often sprayed with...
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PESTO
My tried and true recipe since 1977, New York City, “Starving Actress” Days— I buy bunches of basil in the summer at the farmers market or if you’re inclined to grow your own herbs, this will be the most inspired! It’s less expensivethat way. The pesto will keep in...
read moreJim’s Asian Vinaigrette
Yummy! Delicious on greens or even better over a bed of greens with a layer of thinly sliced seared sushi-grade tuna garnished with avocado and sliced Persian cucumber. Ingredients 5 Tbsp J. Olive Co. Traditional Balsamic 3 shots J. Olive Co. Sesame Oil 5 shots of soy...
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Caprese Pasta Salad with Fresh Mozzarella & Tomatoes
This pasta salad can also be turned into a warm dish when the ingredients are topped with hot spaghetti instead of the room temperature pasta. When you do this, the cheese will melt into the pasta and become nice and “gooey”. Ingredients 1 pound pasta (Penne, Fusilli,...
read moreBasic Bruschetta Toasts
(pronounced BROOS-KEDDA’) Adjust the oven rack to the middle and preheat the oven to 350 degrees. Slice a baguette into 1⁄2 in slices and place on a baking sheet. (I like to slice them on the diagonal so there’s more surface area.) Brush them with J. Olive Co. EVOO...
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