January Recipe Ideas
Caprese Avocado Toast
Ingredients
2 slices thick cut bread, sourdough, multigrain, seeded, or similar
1 tbsp SLO Olive Italian Herb olive oil
2 tbsp pesto sauce
1 large avocado
1 cup cherry tomatoes, halved
2 oz fresh mozzarella pearls, halved
2-3 tsp SLO Olive Reserve Aged balsamic
3 to 4 leaves fresh basil, chopped or torn
flaky sea salt and black pepper, to taste
Directions
Brush both sides of the sliced bread with olive oil. Toast to a crispy exterior, or your preferred doneness.
Meanwhile, wash and dry the cherry tomatoes. Slice in half, along with the mozzarella cheese. Roughy chop or slice the fresh basil leaves.
Slice the avocado in half and remove the pit, then use a spoon to transfer the avocado into a small bowl or ramekin. Season lightly with salt and pepper, then mash to a chunky consistency.
Once the bread is toasted, spread the pesto sauce on one side. Spoon half of the mashed avocado mixture into each slice, then top with the cherry tomatoes and mozzarella pearls.
Drizzle with the balsamic glaze and garnish with basil. Add a pinch of flaky sea salt and cracked black pepper if desired.
Strawberry and Lemon Smoothy
Ingredients
2 cups frozen strawberries
2 bananas
2 cups your favorite milk or milk substitute, plus more if needed
2 tbsp SLO Olive Meyer Lemon olive oil
1 tsp SLO Olive strawberry balsamic
1 tsp vanilla extract
½ tsp salt
Fresh mint for garnish
Instructions
Pour all of the ingredients into the blender and mix. Add more milk if the mixture seems too thick.
Garnish with an extra strawberry.
Winter Salad
Ingredients
6 oz shredded kale
1/2 small lemon, juiced
1 Tbsp SLO Olive extra-virgin olive oil
6 oz shredded vegetables, such as Brussels sprouts, cabbage, carrots
2 medium apples, cored and diced
1 1/2 cups candied pecans
4 oz crumbled goat cheese
1 1/2 cups roasted butternut squash
1/2 cup pomegranate arils
For the Dressing:
1/2 cup SLO Olive red wine vinegar
4 tsp whole grain or dijon mustard
4 tsp pure maple syrup
1 tsp kosher salt
1/2 tsp ground black pepper
1/2 cup SLO Olive extra-virgin olive oil.
Instructions
Place the shredded kale in a very large salad bowl. Add the lemon juice and oil. Use your hands to massage the lemon juice and oil into the greens, about a minute or so. The greens should wilt slightly and take on a deep green color.
Add the other shredded vegetables to the bowl as well as the chopped apple.
Make the dressing by combining all of the dressing ingredients in a mason jar. Shake vigorously for 30 seconds and then pour it over the salad. Toss well to combine.
Add the pecans, goat cheese, butternut squash, and pomegranate arils on top. Serve.
