Live, Love, Eat! We love to create and share some of our favorite recipes with you using our olive oils and balsamic dressings. We hope you enjoy them as well.
Marinated Artichokes
Ingredients
- 46 Acres Lemon Olive Oil
- 46 Acres Champagne white vinegar
- Lemon Dill Seasoning
- Himalayan Sea Salt
Directions
- Add equal parts of the oil and vinegar. I started with 1/4 cup of each. Add 2 teaspoons Lemon Dill (salt free) seasoning.
- Add 1/4 tsp Himalayan sea salt (you can add more if you want….)
- Shake until it comes together.
- Notes: This can also be used as a salad dressing as well.
Flatbread – Chicken & Mushroom
Ingredients
- Flatbread (1-2)
- Smoked Horseradish cheese (Grated) 1lb
- Portabella Mushrooms (4) whole caps;
- Chicken diced (1/2 lb(
- Peppers – Red, Yellow and Orange (1 pepper per color)
- Oregano 1 tablespoon
- 46 Acres Olive Wood Smoked Oil
- 46 Acres Mushroom & Sage Olive Oil
- 46 Acres Neapolitan Dark Balsamic
Directions
- Pre-heat your oven to 450 degrees
- Dice portabella mushrooms. Heat Skillet with 3-4 tablespoons of 46 Acres Mushroom & Sage Olive oil. Add mushrooms & Sautee for 5-7 min. Add Oregano and Sautee 1 more minute. Place cooked mushrooms in a bowl.
- Using the same skillet, Sautee the diced chicken until thoroughly cooked (pieces temperature should reach 165 degrees). Place chicken in a bowl.
- Using the same skillet, Sautee the diced Red, Yellow and Orange Peppers 1/4 cup of Neapolitan Dark Balsamic Vinegar. cook for 7 minutes. Depending on the size of the peppers you may have to add 1-2 more tablespoons of the Neapolitan Balsamic during your cooking time
- Build the Flatbreads
- add cheese to cover flatbread
- add chicken
- add mushrooms
- add peppers
- add a little more cheese on top
- Bake 15-18 Minutes
- Enjoy the goodness
Ingredients
- 46 Acres Garlic Olive Oil – 4 tablespoons oil divided
46 Acres Lambrusco Red Wine Vinegar
1 can white kidney beans drained; keep 2 tablespoons of the liquid
2 garlic cloves
2 Tablespoons Tahini
½ teaspoon Himalayan Sea Salt can 15oz white beans
Directions
- Drain the white beans (save 2 tablespoons to add to mixture when pulsing); rinse beans and add them to a food processor.
- Add the following as well to your food processor: 2 peeled garlic gloves, 2 tablespoons Tahini and 1 tablespoon Lambrusco red wine vinegar and 2 tablespoons of the Garlic Olive Oil
- Pulse the beans until a smooth consistency exists. If the mixture is thick, you can add more olive oil OR some of the bean liquid reserve.
- Place hummus into a serving bowl; drizzle with 2 tablespoons of olive oil and sprinkle Himalayan sea salt on top. (feel free to add more olive oil and/or sea salt per your preference).
Get your favorite cracker out and share with a friend. Enjoy!