Recipes — oil RSS



Roasted Pepper Salad with Farro

-adapted from Seven Barrels Ingredients: 3 large bell peppers (red, yellow, or orange) 1 Tbsp Bella Nonnas Rosemary Infused Olive Oil (to toss peppers in) Salt + pepper 1 cup farro, dry 4 cups arugula 1/2 cup goat cheese Approx. 8-10 leaves fresh basil, chopped (a large handful!) 1/4 cup  Bella Nonnas Rosemary Infused Olive Oil 1 lemon, juice only 1 Tbsp Bella Nonnas Elderberry balsamic vinegar 1 tsp garlic powder 1/2 tsp dried thyme Salt + pepper, to tasted Instructions: Preheat oven to 400F. Bring a large pot of at least 3 cups of water to a boil.Rinse farro in a sieve. Cook according to package instructions. Cut peppers into quarters, removing core and seeds. Place on a large baking dish and toss in...

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Antipasto Salad

-adapted from Seven Barrels Ingredients: 1 Lb Grape Tomatoes - halved 1 Cup Black Olives - sliced 1/2 Cup Green Olives - sliced 1/2 Cup Sliced Pepperoncinis 1 Cup Chopped Marinated Artichokes 4 ounces Thin Sliced Salami - quartered 1 Cup Preferred Cheese 1/4 Cup Bella Nonnas Tuscan Herb Infused Olive Oil 2 Tablespoon Bella Nonnas Black Currant Balsamic Vinegar 1 Tablespoon Dried Italian Season 1 Garlic Clove - grated Handful Fresh Parsley - chopped Salt/Pepper - to taste Instructions: Prepare and combine all salad ingredients in large bowl. Mix dressing ingredients (Tuscan Herb Olive Oil, Black Currant Balsamic, Italian Seasoning, and garlic clove. Then pour over salad, toss until evenly coated with dressing. Salt and pepper to taste. Add more Black Currant Balsamic...

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Grilled Nectarine Burrata Salad

-adapted from Seven Barrels   Ingredients: 2 medium nectarines (ripe, but not too soft/mushy) 1 Tbsp Bella Nonnas Blood Orange Fused Olive Oil (to brush nectarines) 2 medium heirloom tomatoes, sliced 4 cups arugula 1 ball burrata cheese 1 handful fresh basil, chopped 1/4 cup Bella Nonnas Blood Orange Fused Olive Oil 2 Tbsp Bella Nonnas Peach Balsamic Vinegar 1/2 a lemon, juice only 1 tsp honey 1 tsp garlic powder Salt + pepper, to taste Instructions: Make balsamic vinaigrette by combining Blood Orange Olive Oil, Peach Balsamic, Lemon juice, honey, and garlic powder together in a small bowl or in a jar with a lid. Whisk together or shake jar to combine well. Adjust salt + pepper to taste. Set aside. Wash and pat nectarines dry. Slice...

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Orange Vanilla Arugula Salad

-adapted from D Herbs Ingredients: For the Salad 1 Cara Cara orange, cut into wedges 2 c baby arugula 1/2 avocado, peeled and chopped 1/2 c bean sprouts 1 oz raw almonds, chopped 1/4 c golden raisins (optional) For the Dressing juice of 1 Cara Cara orange 1/8 c Bella Nonnas Vanilla Dark Balsamic Vinegar 1/8 c Bella Nonnas Champagne Balsamic Vinegar 2 tbsp. Bella Nonnas Blood Orange Fused Olive Oil 1/2 tsp. ground mustard seed pinch of sea salt pinch of black pepper Instructions: For the Salad Add all of the ingredients to a large bowl and toss to combine. You don't have to use the golden raisins, but they add subtle bursts of sweetness that pair well with the almonds. For the Dressing Whisk the...

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Chile & Orange-Glazed Chicken w/ Veggies & Mashed Potatoes

-adapted from Blue Apron   Ingredients: • 2 Boneless, Skinless Chicken Breasts • 6 oz carrots • 2 cloves garlic • 1 Cara Cara Orange • 1 tablespoon Bella Nonnas Vanilla Dark Balsamic Vinegar • ¾ lb. Golden Potatoes • ½ lb broccoli • 2 scallions • 1 Tbsp Ancho Chile Paste • 2 Tbsp plus drizzle Bella Nonnas Blood Orange Fused Olive Oil   Preparing the Ingredients:   • Place an oven rack in the center of the oven, then preheat to 450°F.  • Heat a medium pot of salted water to boiling on high.  • Wash and dry the fresh produce.  • Peel the carrots; quarter lengthwise, then cut crosswise into 2-inch pieces.  • Cut off and discard the bottom...

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