Recipes — olive oil RSS



Avocado Caprese Salad with Balsamic

Ingredients: 16 oz grape tomatoes or cherry tomatoes 6-8 oz fresh mozzarella 1 avocado 2 tbsp fresh basil chopped 1 tbsp Bella Nonnas Basil Infused Olive Oil a pinch of salt and pepper 1 tbsp Bella Nonnas 18 Year Old Traditional Balsamic Vinegar Instructions: Slice grape tomatoes into halves and cut avocados into small pieces. Drain liquid from fresh mozzarella and pat dry. Cut fresh mozzarella into halves (optional). Slice fresh basil into thin strips. Bring grape tomatoes, avocados, fresh mozzarella and fresh basil into a large bowl. Add sweet basil extra virgin olive oil, salt and pepper. Toss to combine. Bring everything into a serving plate or bowl. Drizzle with balsamic vinegar. Serve and enjoy!

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Lemon-Dill Pasta w/ Green Beans and Parmesan

LEMON-DILL PASTA WITH GREEN BEANS AND PARMESAN modified from Dishing Up the Dirt   Prep Time:  5 min   Cook Time:  15 min   Serves 4   12 ounces pasta noodles (any type you prefer) 3/4 lb of fresh green beans, trimmed and cut in half 2 TBS dijon mustard 1-2 cloves of garlic, minced 1/4 cup Bella Nonnas Sicilian Lemon White Balsamic Vinegar 1/4 cup Bella Nonnas Dill Infused Olive Oil 1/4 cup fresh dill, minced 1/4 cup parmesan cheese, grated salt and pepper pine nuts or almond slivers Preparation Cook pasta Whisk together balsamic, olive oil, dijon mustard, and garlic. Season to taste with salt and pepper. Set aside. When the pasta only has about 1minute left to cook add green...

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Cranberry-Pear Balsamic Glazed Butternut Squash with Rosemary

Ingredients: 3 cups butternut squash peeled, seeded and diced into 1" pieces  1/3 cup Bella Nonnas Cranberry-Pear White Balsamic Vinegar 1 tablespoon Bella Nonnas Ultra Premium EVOO 3" sprig fresh rosemary, leaves stripped from stem and roughly chopped Sea salt & fresh cracked pepper to taste Cooking Instructions: Preheat the oven to 375. In a large bowl whisk the olive oil and balsamic together until thoroughly combined. Add the rosemary and squash and toss to coat. In a large roasting pan lined with parchment, arrange the squash in a single layer, drizzling with any remaining marinade. Sprinkle liberally with sea salt and fresh ground pepper. Roast the squash for 30-35 minutes, stirring a few times until golden brown and caramelized. Adjust seasoning and...

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Roman Cauliflower with Caramelized Garlic, Red Pepper & Pecorino over Pasta

Roman Cauliflower with Caramelized Garlic, Red Pepper & Pecorino over Pasta Ingredients: 1 large head of Green Roman Cauliflower florets only (regular cauliflower can be substituted) 8 medium cloves of garlic (sliced thin) 1/2 cup Bella Nonnas Ultra Premium EVOO 1/2 teaspoon red pepper flakes (optional) 1/2 cup good quality fresh grated Pecorino cheese 1/2 cup heavy cream sea salt & fresh ground pepper to taste Cooking Instructions: If using, make the homemade pasta an hour in advance of proceeding with the rest of the recipe. If using dried pasta, boil the pasta in the water that was used to blanch the cauliflower. Bring a large pot of salted water to a boil. In a large saute pan, heat the EVOO...

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Tomato Jam

Ingredients: 1 1/2 pounds small whole sweet tomatoes such as cherry or grape 1 large red onion, sliced thin 1 red bell pepper or several smaller sweet red peppers such as Marconi, sliced thin or halved if smaller 8 large garlic cloves 2" sprig fresh rosemary, leaves only, stem discarded (optional) 1/2 cup Bella Nonnas Ultra Premium EVOO 1/3 cup crisp, good quality white wine 1 tablespoon Bella Nonnas 18 Yr Old Traditional Balsamic Vinegar 2 teaspoons sea salt or kosher salt Fresh ground pepper to taste Cooking Instructions: Adjust rack to middle of oven, and preheat to 300. In a medium roasting pan (9"x13") or a 12" oven safe skillet, combine the first five ingredients. Whisk the wine, balsamic, and...

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