Artichoke and Cheese Stuffed Mushrooms
- 24 large white mushrooms
- ¼ c. Old World Olive Co. EVOO, any
- Salt and pepper
- 2 cans sliced or quartered artichoke hearts
- 1/8 c. Old World Olive Co. Meyer Lemon EVOO
- 2 cloves minced garlic
- ¼ t. nutmeg
- Dried thyme
- Handful grated Parmesan
- Handful parsley leaves, finely chopped
- 1 tub shredded Asiago cheese, 8 oz.
Preheat oven to 400. Place mushrooms in a large plastic food storage bag. Drizzle in olive oil to coat. Marinade 5 minutes. Scatter on cookie sheet. Roast 10 minutes, round side up. Season with salt and pepper and flip over. Toss drained artichokes with lemon oil, garlic, nutmeg, thyme, grated cheese and parsley. Generously fill the mushroom caps, mounding the filling up. Top the artichokes with shredded Asiago cheese and return to oven. Cook mushrooms 5 minutes more to melt cheese and set filling. Serve warm.
Roasted Grape and Goat Cheese Salad (can use for both EVOO and balsamic categories)
2 cups grapes, halved
2 Tbsp. Blackberry Ginger Balsamic Vinegar
2 Tbsp. OWOC Meyer Lemon EVOO
½ tsp. freshly ground black pepper
Pinch of salt
8 cups mixed baby greens
3 kiwifruit, peeled and cut into wedges
4 oz. goat cheese, crumbled
¼ cup toasted walnuts, coarsely chopped
This salad presents a new way to enjoy grapes. Roasting the grapes with balsamic vinegar creates a sweet and savory vinaigrette to spoon over a simple salad.
Heat oven to 400 degrees F. Toss grapes with the vinegar, olive oil, black pepper and salt in an eight-inch baking dish. Roast for 30 minutes or until shriveled and juices are released; cool slightly. Meanwhile, divide greens and kiwifruit between four serving plates. Sprinkle evenly with goat cheese and walnuts. Spoon the warm grape mixture, along with juices, over the salads.
Tip: Add sliced grilled chicken, pork or salmon to serve as a main-course.
Meyer Lemon/Cranberry Pear Marinade for Chicken
Ingredients / Directions
Marinate chicken in Old World Olive Co. Meyer Lemon EVOO and Old World Olive Co. Cranberry Pear balsamic vinegar (60% oil; 40% vinegar) and grill or bake.
Tip: Toss with dried cranberries, toasted pine nuts, salt and pepper, parsley and orzo. Can be served room temperature or cold.