- 2 c nuts or seeds of your choice (I prefer smaller nut pieces, slivered almonds are my favourite)
- 1 tbsp NOOC Flavoured Olive Oil of your choice (Harissa or Olive Wood Smoked)
- 1 tbsp NOOC Balsamic Vinegar of your choice (Mango or Vermont Maple
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Ingredients
4 cups arugula
4 cups baby spinach
1 apple, sliced thin (I like ambrosia)
1 cup candied pecans or walnuts (see below)
3/4 cup crumbled feta (or 1/2 cup crumbled blue cheese)
1/4 cup thinly sliced red onion
Dressing
2 tbsp NOOC Cinnamon Pear Dark Balsamic (or Vermont Maple works too!)
2 tbsp NOOC Madagascar Black Pepper Olive Oil
1 tsp dijon mustard
Salt & Pepper to taste
Shake dressing in a small jar and toss with salad ingredients!
Candied Nuts
1 cup unsalted raw nuts
3 tbsp white or raw sugar
2 tbsp water
In a nonstick frying pan on med high heat, dissolve sugar in water . Add nuts and toss to evenly coat. Once water has evaporated, turn down heat to medium low and stir constantly until nuts are browning and caramelized. *do not leave unattended as they will burn easily!
]]>A fresh, light Thai-tasting meal featuring Nelson Olive Oil Co Japanese Toasted Sesame Oil and Honey Ginger White Balsamic. Click the link to access the chicken/tofu recipe and remember the ground hot chilies are ALWAYS optional! Keeps for about 3 days in the fridge.
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Ingredients
The dressing:
1/4 c NOOC Honey Ginger White Balsamic
1/4 c NOOC MILD EVOO (extra virgin olive oil)
2 tsp NOOC Toasted Sesame Oil
1 tsp minced garlic
1 tsp honey
1 tbsp tamari or soy sauce
Salt & pepper to taste
1/4 tsp Chili flakes or ground dried hot chilies of your choice, to taste (optional)
The salad:
1 250g pkg rice stick noodles (looks like linguine)
1/2 red bell pepper, seeded, julienned
1 c snow peas or sugar snap peas, julienned
2-3 green onions, julienned
1 large carrot, grated or spiralized
½ c fresh cilantro, chopped
1/2 c toasted cashews, coarsely chopped or crushed
lime wedges for squeezin'
**Serve with Sesame Honey Ginger Chicken or Tofu
Directions
Cook noodles according to package instructions. Drain well, rinse with cold water and transfer to a large bowl;
In a small bowl, whisk together honey ginger balsamic, EVOO, sesame oil, honey, tamari or soy sauce, garlic, salt & pepper and chilies (if using).
Mix all salad ingredients together , toss with dressing and finish with a generous squeeze of fresh lime juice and toasted cashews
Serve with Sesame Honey Ginger Chicken or tofu!
Refrigerate for up to 3 days.
]]>This super fresh tasting salad is truly in a league of it’s own. It features Nelson Olive Oil Co. Baklouti Green Chile Fused Olive Oil & Pineapple White Balsamic, the perfect balance of sweet and spicy! Add cooked chicken or a hard boiled egg for some extra protein and make it a light meal, or serve on it’s own as a side dish. Mexican cheeses such as queso fresco can be found at Ferraro’s in Trail but you can also substitute feta cheese in this recipe.
CLICK IMAGE BELOW FOR VIDEO TUTORIAL
The Dressing:
1/4 NOOC Baklouti Chile Fused Olive Oil (if you want less spice, substitute 2 tbsp NOOC Mild EVOO
1/4 NOOC Pineapple White Balsamic
2 tbsp fresh squeezed lime juice
1/4 tsp ground cumin
1/4 tsp chili powder
Salt and pepper to taste
The Salad:
3 c cooked quinoa (1 c uncooked)
2 c massaged kale, chopped in fine ribbons
1/2 a red pepper, diced small
1/2 a green pepper, diced small
1/2 a red onion diced small
1 c cherry tomatoes, halved
1/2 c fresh cilantro, finely chopped
1 can black beans, drained and rinsed
1 can corn, drained
1/2 c queso fresco cheese, crumbled (I get it at Ferraro’s in Trail - or use feta instead)
Avocado, sliced (for serving)
Toss all ingredients together and top with sliced avocado. Will keep in a sealed container in the fridge for up to 3 days. A sliced hard boiled egg is a great way to add protein and tastes amazing in this too!
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The dressing:
1 tbsp NOOC Blood Orange Fused Olive Oil
1 tbsp NOOC Japanese Toasted Sesame Oil
2 tbsp NOOC Mild EVOO (I used Arbequina),
1 tbsp soy sauce or tamari
3 tbsp NOOC Honey Ginger White Balsamic
Black pepper to taste.
The salad:
1/2 arugula & 1/2 baby spinach
Avocado, cubed
Fresh mandarin orange slices
Thinly sliced red onion
Toasted or candied slivered almonds
Toasted sesame seeds
Cucumber, diced (optional)
Toss and serve!
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Ingredients
1 part NOOC Blood Orange Olive Oil
1 Part NOOC Pomegranate Quince White Balsamic
Salt & Pepper to taste
Directions
Blend and serve on your favourite green or grainy salad!
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Ingredients
1-2 ripe peaches, each peach cut in 8 wedges and removed from the stone
½ c nuts of your choice, preferably in smaller pieces than “whole”
¼ c feta cheese, crumbled (you can also use blue cheese)
1 green onion, finely sliced
Fresh greens (or spinach) and/or arugula (about 1 handful per person)
¼ c + 1 tsp NOOC Herbes de Provence Olive Oil
¼ c NOOC Peach White Balsamic Vinegar
¼ tsp Dijon Mustard
Salt & fresh ground pepper to taste
Directions
Heat BBQ on High until HOT
Toss peach wedges in 1 tsp of Herbes de Provence Olive Oil & grill them on each side for 2-3 minutes, remove from heat and spread on a plate to cool
Blend the remaining Herbes de Provence Olive Oil, Peach Balsamic, Dijon, S&P for the dressing
For the candied nuts…
1 c nuts of your choice (I prefer smaller-than-whole pieces, slivered almonds are my favourite!)
3 T sugar (I use raw but white or brown are also fine)
2 T water
Put water, sugar and nuts in a large frying pan and combine over MED-HIGH heat. Stir CONSTANTLY scraping the bottom of the pan with a flat wooden spatula (essential!). When all the water has evaporated, turn the heat down to MEDIUM and continue the scraping and stirring. NOW, this is where the magic will (or won’t!) happen. You’ll notice that there will be a dry, white coating on the pan, don’t stop here! Keep on doing what you’re doing and you’ll notice it will start to form a syrupy consistency. Keep going until all the white is gone and the nuts are lightly coated slightly darkened. They’re done! Dump them immediately on to a cool baking sheet in a single layer to cool. Loosen with your hands while sprinkling on your salad. Store the rest in an airtight container for later.
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Toss seeds or nuts in a large bowl with NOOC Flavoured Olive Oil of your choice and a pinch of sea salt.
Spread in a single layer on a baking sheet
Roast for about 10 min or until just turning brown (keep a close eye, this can go south quick!)
Remove from oven, put back in the large bowl and toss with the NOOC Balsamic Vinegar of your choice.
Return to baking sheet in a single layer and finish roasting pumpkin seeds for another 5 min or until crackling. (Again, they can burn fast so keep an eye!)
Remove and let cool (about 10 min).
Enjoy warm, cold as a snack or on top of soups or salads.
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Ingredients
spinach & arugula or greens of your choice
cooked quinoa
For the dressing blend...
Toss everything together and enjoy!
]]>1/2 a head of cabbage-shredded & 2 carrots-grated (or 1 bag pre-cut coleslaw, kale slaw or broccoli slaw)
4 tbsp NOOC Japanese Toasted Sesame Oil
4 tbsp NOOC Honey-Ginger White Balsamic
2-4 tbsp Mayo or Plain yogurt (totally optional!)
Freshly ground pepper
Stir everything but the coleslaw in a mixing bowl with a fork until it begins to emulsify (blend). Add the slaw, toss, let sit for 10 minutes or longer. Toss again and serve. That’s it!
If you like some heat add 1 tbsp of NOOC Baklouti Green Chile Olive Oil. Or try it NOOC Persian Lime or Blood Orange Olive Oil instead of the Toasted Sesame Oil
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¼ c (60ml) NOOC Eureka Lemon Fused Olive Oil
¼ c (60ml) NOOC Garlic Olive Oil
¼ c (60ml) NOOC Sicilian Lemon White Balsamic Vinegar
¼ c (60ml) NOOC Neapolitan Herb Dark Balsamic
1-2 cloves garlic (optional-the Garlic Olive Oil is enough if you just want a mild garlic flavour)
1/4 c finely grated parmesan cheese
1 tsp Dijon mustard
1 inch of anchovy paste or one anchovy (a tsp of capers is a good vegetarian substitute)
1 egg (I use raw but you can coddle it if you prefer, or no egg at all!)
2 strips crispy bacon, cut small or to your preferred size