Saratoga Olive Oil Blog

Sunday Snack: Caprese Quinoa Salad

Posted Sunday Jun 01, 2014 in Sunday Snack by Jenna Brower | 0 Comments

Saratoga Olive Oil Co. Caprese Quinoa Salad

 

Looking for a recipe that's simple and perfect for summer? Try this recipe for Caprese Quinoa Salad.

We've adapted the classic Italian Caprese salad by combining it with the supergrain quinoa, sneaking in some nutritious proteins, antioxidants, and other health benefits into an already delicious dish. 

Saratoga Olive Oil Co. Caprese Quinoa Salad

The process is simple. Just combine cooled quinoa with diced mozzarella, grape tomatoes, and fresh basil then add our Traditional 18-Year Balsamic Vinegar and your favorite olive oil. In this particular recipe, we used our Milanese Gremolata - infused with lemon zest, garlic, parsley, and mint - giving the dish an added subtle hint of citrus and garlic flavors.

Perfect for a summer barbeque or as a light lunch, this refreshing summer salad will become one of your new favorites! 

Saratoga Olive Oil Co. Caprese Quinoa Salad

Saratoga Olive Oil Co. Caprese Quinoa Salad

 

Saratoga Olive Oil Co. Caprese Quinoa Salad 

Ingredients:

1 Cup quinoa, cooked & cooled

1 ball fresh mozzarella, diced

1 cup grape tomatoes, diced

1/4 cup fresh basil

1/4 Cup Saratoga Olive Oil Co. Traditional 18-Year Balsamic Vinegar

3 Tbsp. Saratoga Olive Oil Co. Milanese Gremolata 

Salt and pepper, to taste

 

Process:

1. Combine all ingredients in large mixing bowl. Season with salt and pepper to taste. 

2. Cover, refrigerate and serve cool. 

We took three of our favorite things - apples, bacon, and chèvre - drizzled them with our most popular infused balsamic vinegar, then rolled them up in flaky crescent rolls and baked them. 

The result?

An irrestisble snack sized treat oozing with the perfect balance of sweet and salty flavor.

This recipe uses our Fig Balsamicselected for its juicy, complex flavor that's the perfect complement to nearly any dish. It pairs particularly well with chèvre and apples and is our most popular infused balsamic vinegar. Fig is an excellent choice, but this recipe can be adapted to include any of your favorite infused dark balsamics. We also suggest Vermont Maple, Pomegranate, or Dark Chocolate. The rolled shape makes these a perfect hand-held party snack, great for entertaining. 

Bacon Chèvre Roll Ups with Saratoga Olive Oil Co. Fig Balsamic Vinegar

 

 

Bacon Chèvre Roll Ups with Saratoga Olive Oil Co. Fig Balsamic Vinegar

 

Bacon Chèvre Roll ups with Fig Balsamic 

Ingredients:

8 oz. package of crescent rolls (8 pieces)

8 strips bacon

4 oz. log of chèvre

1 cup red apples, diced

1 Tbsp. Saratoga Olive Oil Co. Fig Balsamic Vinegar

 

Process:

1. Bake bacon strips in oven at 400 degrees for approximately 12 minutes. (Avoid making bacon too crispy so it can still be rolled easily.) 

2. Lay out crescent roll dough on a greased baking sheet. 

3. Add bacon, chèvre, apples and top with Fig Balsamic.

4. Roll up dough in a pocket - keeping the ingredients stuffed inside.

5. Bake at 375 degrees for approximately 10 minutes or until golden brown. 

Bacon Chèvre Roll Ups with Saratoga Olive Oil Co. Fig Balsamic Vinegar

 

 

 

Bacon Chèvre Roll Ups with Saratoga Olive Oil Co. Fig Balsamic Vinegar

 

 

Bacon Chèvre Roll Ups with Saratoga Olive Oil Co. Fig Balsamic Vinegar

 

Sunday Snack: Gorgonzola-Chèvre Scalloped Potatoes

Posted Sunday Apr 06, 2014 in Sunday Snack by Jenna Brower | 0 Comments

There are plenty of ways to make potatoes, but we’re confident scalloped potatoes is one of the best. And this recipe using two of our favorite types of cheeses - Gorgonzola andChèvre - and our French Garden Blend Sea Salt is sure to please!

 

Of all our different sea salts, French Garden Blend Sea Salt seemed like the ideal choice for this recipe. A blend of garlic, bell peppers, and onion makes this salt is one of our most popular and its herby flavor enhances any dish its added to, especially potatoes. Also consider using this salt as a rub for steak or chicken. 


Saratoga Olive Oil Co. Scalloped Potatoes - French Garden Blend Sea Salt

Saratoga Olive Oil Co. Scalloped Potatoes - French Garden Blend Sea Salt


The sauce, made from equal parts whole milk and heavy cream, give the potatoes a creamy texture. Chèvre, a more mild, creamy cheese, and Gorgonzola, a semi-soft, robust cheese, balance one another out - creating a harmonious blend for a cheese lover!

 

Saratoga Olive Oil Co. Scalloped Potatoes - French Garden Blend Sea Salt

 

Saratoga Olive Oil Co. Scalloped Potatoes - French Garden Blend Sea Salt


While this recipe requires some patience - the potatoes take approximately an hour and a half to bake - it’s certainly well worth the wait. The time allows the potatoes to become tender and absorb the cheesy cream sauce. Turn on the broiler in the last few minutes of baking to give the potatoes a crispy finish. Despite the lengthier cook time, the rest of the preparation is relatively quick and simple. These scalloped potatoes can serve as the side to a number of dishes, whether you’re grilling up a juicy steak or roasting a chicken. 


Saratoga Olive Oil Co. Scalloped Potatoes - French Garden Blend Sea Salt


 Gorgonzola-Chèvre Scalloped Potatoes

Ingredients:

3 lb russet potatoes

2 teaspoons Saratoga Olive Oil Co. French Garden Blend Sea Salt

4 oz chèvre

4 oz crumbled gorgonzola

1 cup whole milk

1 cup heavy cream

 

 

Process:

1. Slice peeled potatoes into 1/8-inch thick slices. Place in bowl of cold water.

2. Combine milk, heavy cream, cheese and 1 teaspoon French Garden Blend Sea Salt in bowl and mix thoroughly.

3. Drain and dry potatoes. In a large, buttered bowl (3 or 4 quart, or casserole dish) layer potatoes, pouring cheese mixture over each layer. Sprinkle each layer with remaining French Garden Blend Sea Salt. 

4. Cover with foil and bake at 350°F for 45 minutes. Remove foil and bake for an additional 45 minutes. 

5. For crispier potatoes, broil for 2-3 minutes. 


Saratoga Olive Oil Co. Scalloped Potatoes - French Garden Blend Sea Salt

 

Sunday Snack: Chipotle Pomegranate Chicken Tacos

Posted Sunday Mar 30, 2014 in Sunday Snack by Jenna Brower | 0 Comments

We’ve got a secret: we’re antsy for spring. 


Maybe it’s not a secret. Warmer weather recipes are creeping into our winter-soaked minds and making us wish for summer veggies, barbecued meats, and grill marks! 


Since it’s not quite grilling season just yet, we thought why not adapt a summery recipe for grilled Chicken Tacos for indoor cooking? Just to hold us over till the warmer weather arrives… 

Saratoga Olive Oil Co. Chipotle Pomegranate Chicken Tacos

 

Tacos are a favorite that can be prepared in a variety of ways. In this recipe, using our Chipotle Olive Oil & Pomegranate Balsamic Vinegar, the marinade adds a unique sweet and spicy flavor to the tacos. Adding the zest and juice of fresh limes brings in a citrusy element - a flavor that complements both the chipotle and pomegranate. It’s recommended to marinade the chicken between 2-3 hours covered in the refrigerator. After preparing the chicken in the frying pan, finish pieces with a drizzle of olive oil and vinegar to really lock in the flavor.

 Saratoga Olive Oil Co. Chipotle Pomegranate Chicken Tacos

The flavor of the dressing is a result of using our Saratoga Olive Oil Co. Adobo seasoning. Our Adobo is a salt-free Mexican seasoning featuring a blend of garlic, onion, pepper, and hot peppers. Unlike many packaged taco seasonings, our Adobo is MSG free and offers a healthier option over some others. 

Saratoga Olive Oil Co. Chipotle Pomegranate Chicken Tacos

Saratoga Olive Oil Co. Chipotle Pomegranate Chicken Tacos

Arguably one of the best parts of any taco night is the toppings you pick! For this dish, we chose diced tomatoes and shredded cabbage to add some texture to the dish and finished with a sprinkle of Jack cheese and chopped cilantro. 

 

We’re looking forward to preparing this dish again in the summer using the grill! 

 

Chipotle Pomegranate Chicken Tacos

Ingredients: 

1 pound chicken breasts

Marinade:

1/4 cup Saratoga Olive Oil Co. Chipotle Olive Oil

1 1/2 Tablespoons Saratoga Olive Oil Co. Pomegranate Balsamic Vinegar

1 1/2 Tablespoons fresh lime juice

1 teaspoon lime zest

2 cloves garlic, minced

1/2 teaspoon red pepper flakes

1/4 teaspoon fresh black pepper

 

Dressing:

1 cup sour cream

1/2 Tablespoon Saratoga Olive Oil Co. Adobo seasoning

2 Tablespoon fresh lime juice

1/4 teaspoon cumin

sea salt & fresh pepper, to taste

 

Toppings:

tortillas

tomatoes, diced

cilantro, chopped

cabbage, shredded

jack cheese, shredded

 

Process:

1. Marinade: Whisk together all ingredients. In a flat covered container or Ziplock bag, combine marinade and chicken. Let marinade in refrigerator for 2-3 hours.

2. Dressing: In a small bowl, mix together all ingredients. Cover and refrigerate until ready to serve. 

3. In a frying pan, cook chicken over medium heat, leaving marinade in the pan. Cook chicken 8-12 minutes, until its no longer pink inside, turning occasionally. Finish chicken with a drizzle of Chipotle Olive Oil & Pomegranate Balsamic Vinegar. Slice chicken into small pieces. 

4. Warm tortillas in non-greased skillet for 30 seconds. Add dressing to tortilla first, followed by chicken and other toppings. 

 

 

 

 

 

 

 

Sunday Snack: Vermont Maple Balsamic Glazed Bacon

Posted Sunday Mar 23, 2014 in Sunday Snack by Jenna Brower | 0 Comments


Saratoga Olive Oil Co. Vermont Maple Balsamic Vinegar Glazed Bacon

Sugar makers across Vermont celebrated the annual Maple Open House this weekend, opening their doors to the public to show how maple syrup is made. 


We love maple syrup - it’s no surprise. But this weekend we were busy celebrating the second anniversary of our Burlington shop , so we could not formally partake in an open house visit. Still wanting to celebrate the sweet, syrupy goodness from the Green Mountain State, we found a way to work maple into this week’s Sunday Snack. 

 

And it involves bacon. So it’s a win-win.

 

This is a quick trick to add some sweetness to your breakfast bacon. Maple and bacon have long been partners in breakfast crime - so we’re not quite reinventing the wheel, just putting a twist on a classic. The sweet, thick flavor of our aged Vermont Maple Balsamic Vinegar gives the bacon some extra pizzazz.

 

Simply brush each strip of bacon with Vermont Maple Balsamic Vinegar and cook as you normally would. In this recipe the bacon strips were pan fried, but this could also be done by baking them. Also consider using this same trick on other breakfast meats, like sausage or ham. 


Vermont Maple Balsamic Glazed Bacon

 

Saratoga Olive Oil Co. Vermont Maple Balsamic Vinegar Glazed Bacon

 

Saratoga Olive Oil Co. Vermont Maple Balsamic Vinegar Glazed Bacon 

Ingredients:

Saratoga Olive Oil Co. Vermont Maple Balsamic Vinegar

your favorite bacon


Process:

1. Brush each strip of bacon with Vermont Maple Balsamic Vinegar

2. Pan fry bacon strips until preferred level of crispiness. 

3. Finish with a drizzle of Vermont Maple Balsamic. 


Saratoga Olive Oil Co. Vermont Maple Balsamic Vinegar Glazed Bacon


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