Summer Recipe Ideas
Spicy Chimichurri Steak
Ingredients
Choose your favorite cut of steak.
1 bunch cilantro
1 bunch Italian parsley
1 cup SLO Olive Jalapeno extra virgin olive oil
¼ cup rice wine vinegar
¼ cup SLO Olive red wine vinegar
6-8 garlic cloves pressed or finely minced
2 tablespoon crushed red pepper
Salt and pepper to taste
Directions
In food processor, combine cilantro, Italian parsley, jalapeno or serrano peppers, olive oil, rice wine vinegar, red wine vinegar, pressed garlic, crushed red pepper, salt and pepper.
Process until thoroughly combined.
Cook steak to you liking and yop with spicy chimichurri sauce.
Marinated Grilled Summer Vegetables
Ingredients
Marinade
1/3 cup lemon juice
1/3 cup SLO Olive (Arbequina or Taggiasca ) extra virgin olive oil
2 tsp white sugar
2 garlic cloves, minced
1/2 tsp each salt and pepper
1/2 tsp each dried basil, parsley, oregano, thyme
1/2 – 1 tsp chili flakes (adjust spice to taste)
Vegetables
1/4 cup SLO Olive Italian Herb or extra virgin olive oil
1 tsp each salt and pepper
3 cloves garlic, minced
1/4 cup parsley, roughly chopped (or chives)
2 red bell peppers
2 yellow bell peppers
2 red onions
1 eggplant, halved lengthwise, then 0.5″ thick semi circles
2 zucchini, 1/3″ thick slices on diagonal
7oz button mushrooms
Instructions
Place marinade ingredients in a jar and shake well. Set aside 10 minutes.
Brush BBQ grills lightly with oil, then preheat to high. Or oven 450°F.
Place vegetables in a very large bowl or use a big tray. Drizzle with oil, sprinkle with salt, pepper and garlic. Toss with hands (there is no better way!).
Place on BBQ and cook until tender crisp with charred edges. Then remove into large bowl.
While vegetables are still hot, drizzle over Dressing and toss.
Set aside 10 minutes before serving, sprinkled with parsley
Berry Fruit Salad with Honey Balsamic Dressing
Ingredients
2 Tbsp SLO Olive Honey Ginger balsamic vinegar
2 Tbsp granulated sugar
1 Tbsp honey
10 oz. fresh strawberries, halved
10 oz. fresh blueberries
6 oz. fresh raspberries
6 oz. fresh blackberries
6 oz. Mandarin orange slices
6 oz. Sliced Kiwi
Fresh mint for garnish
Instructions
In a small mixing bowl whisk together vinegar and sugar until sugar is nearly dissolved then whisk in honey.
Add all fruit to a medium bowl.
Pour dressing over top then toss to coat, gently toss.
Preferably let rest in refrigerator for 15 minutes. For more decadence add large spoonful of ricotta whipped cream to each serving.
