Recipes

Salads

Shrimp Coconut Curry Soup with Lemon Pepper Oil | Mediterranean Tuna and Green Bean Salad
Garden Fresh Tomato and Crab Soup | Fresh Mozarella and Greens Salad | Barrel Aged Balsamic Caprese Salad

Shrimp Coconut Curry Soup with Lemon Pepper Oil
2 T. Lemon Pepper Oil
1 t. red curry paste
4 cups of chicken broth
15 oz coconut milk
1 T. ginger, peeled and sliced
1 lb. shrimp, peeled and deveined
8 oz snow peas
2 t. sugar
2 T. lime juice
2 T. cilantro leaves

In a medium pot, heat 1 tablespoon of Lemon Pepper Oil over medium heat. Add chicken broth, coconut milk, red curry paste, ginger and simmer for 5 minutes. Add the shrimp, snow peas, sugar, lime juice and cook for 5 minutes. To serve, top with cilantro and drizzle with 1 tablespoon of Lemon Pepper Oil.

Mediterranean Tuna and Green Bean Salad
14 oz tuna, canned or cooked to your liking
16 oz green beans, blanched
1/2 cup chopped parsley
2 T. capers
2 T. Mediterranean Garlic Oil
1/4 cup lemon juice
salt and pepper
1 large cucumber, thinly sliced
6 oz baby spinach leaves

Place the tuna, green beans, parsley, capers, 2 tablespoons Mediterranean Garlic Oil, lemon juice, salt and pepper in a bowl and gently toss. Place the cucumbers and spinach on plates, top with the tuna mixture and serve.

Serves 4

Garden Fresh Tomato and Crab Soup
8 large ripe tomatoes, chopped
4 cups chicken broth
4 T. chopped basil leaves
2 t. sugar
8 oz fresh crab meat, cleaned of shell pieces
2T. Basil Tomato Oil

Place tomatoes in a food processor and blend until smooth. Place pureed tomatoes into a saucepan, add the broth, sugar, and basil. Simmer over medium heat for 8 to 10 minutes. Add the crab meat and cook for 3 minutes. To serve, drizzle with the Basil Tomato Oil.

Serves 4

Fresh Mozzarella and Greens Salad
6 tomatoes, thickly sliced
4 thick slices crusty bread
1 T. olive oil
4 cups mixed greens
6 oz fresh mozzarella (bocconcini), torn
2 T. olives, finely chopped
2 T. basil leaves
2 T. extra virgin olive oil
2 T. Barrel Aged Balsamic Vinegar
salt and pepper

Preheat oven to 400 F. Roughly tear bread into bite-size pieces, toss with olive oil and bake until crisp. Place the mixed greens on plates and top with tomatoes, bocconcini, olives, basil, croutons, salt and pepper. Drizzle with olive oil and Barrel Aged Balsamic Vinegar and serve.

Serves 4

Barrel Aged Balsamic Caprese Salad
pound fresh mozzarella cut in 1/4-inch thick slices
2 vine ripe tomatoes cut in 1/4-inch thick slices
1 bunch fresh basil (about 20 leaves)
1/3 cup Benissimo Barrel Aged Balsamic Vinegar
Extra virgin olive oil
Salt and pepper

On medium size platter, layer alternating slices of mozzarella and tomato, adding a basil leaf between each. Drizzle the salad with Benissimo Barrel Aged Balsamic Vinegar, adding a touch of extra-virgin olive oil and season with a dash of salt and pepper as needed.

Serves 4