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Meyer Lemon/Cranberry Pear Marinade for Chicken
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.
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Pear and Gorgonzola Salad with Walnuts
2 Tbsp. OWOC Cranberry Pear Balsamic
Pinch of salt
2 tsp. Dijon mustard
5 Tbsp. OWOC Blood Orange EVOO
1½ tsp. shallots, finely minced
Freshly ground black pepper to taste
4 cups torn Bibb or romaine lettuce or mixed field greens
1 small pear, peeled, cored and thinly sliced
4 Tbsp. gorgonzola cheese, bleu cheese or feta cheese
3 Tbsp. coarsely chopped walnuts, toasted
In a food processor or blender, mix the balsamic vinegar, salt and mustard. Drizzle in the oil while the processor is on. Add the shallots and black pepper. Toss remaining ingredients in dressing and serve with crusty bread.
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Cranberry-Pear Glazed Butternut Squash With Rosemary
1 Tbsp. “sweet” fruity OWOC EVOO such as Hojiblanca or Arbequina
1/3 cup OWOC Cranberry Pear Balsamic Vinegar
3″ sprig fresh rosemary, leaves stripped from stem and roughly chopped
2 lbs. butternut squash peeled, seeded and diced into 1″ pieces (~3 cups)
Sea salt and freshly ground black pepper to taste
Preheat the oven to 375°F. In a large bowl, whisk the EVOO and balsamic together until thoroughly combined. Add the rosemary and squash and toss to coat and combine evenly. In a large roasting pan lined with parchment, arrange the squash in a single layer, drizzling with any remaining marinade. Sprinkle liberally with sea salt and freshly ground black pepper. Roast the squash for 30-35 minutes, stirring a few times until golden brown and caramelized. Adjust seasoning and serve.
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