Sautee the corn in the garlic butter olive oil. Let cool. Layer the salad ingredients. Whisk together vinaigrette ingredients. Toss greens and top with garnish.
Recipe Notes
Kick up the heat on this salad by adding candied jalapenos, or using a spicy olive oil instead of a citrus. Additionally, Pineapple, Mango and Peach balsamic vinegar are all GREAT in this dish! Play with the flavors to find your twist!
Blend dressing ingredients and allow them to meld while preparing the salad.
Cook pasta according to package directions. Drain. Reserving 1 c of the pasta water.
In skillet, heat oil. Add onion; add ginger and garlic. Add vegetables until cooked to crisp-tender (4-6 minutes). Add chicken, heat through.
Toss pasta and vegetable mixture with dressing. Add a little pasta water if necessary. Sprinkle with onions.
In a large skillet over medium-high heat, drizzle pan with oil, and brown the beef. Drain excess fat. Add a portion of the onions, and pepper, stir in the seasoning.
Layer lettuce, onion, beans, prepared beef, cheese, and tomatoes. Toss with dressing. Add chips. Stir just before serving. Top with sour cream and salsa.
Recipe Notes
TWISTS: Harissa, Green Chile or Garlic Oils, Brazilian Blend or Spanish Blend,
Combine the everything from Lemon Balsamic Vinegar to the sugar. Pour 1/4 c into a shallow dish, reserving the reaminder. Add the chicken and turn to coat. Refrigerate 30 minutes. Drain chicken, discard marinade. Grill the chicken, covered on an oiled grill rack over medium heat. 5-7 minutes or until 165 degrees.
Cook pasta according to package; drain and rinse with cold water. Combine the remaining ingredients with reserved marinade. Cut chicken into 1 inch slices. Add pasta and chicken to vegetable mixture;toss to coat. Refrigerate until serving.
Prep avocado, tomatoes, cucumbers and peppers. Cut lemon in half and squeeze its juice onto the avocado. Combine salad ingredients, salt and add parsley; toss. Whisk together the dressing ingredients. Pour over salad and toss to coat. Serve Chilled. Salad will keep covered 4-5 days in refrigerator (minus the avocado)
Recipe Notes
Ingredients available at the Olive Twist: Â Hojiblanca or other CHOICE olive oil, Pinot Noir Red Wine Vinegar, Ground cumin, Himalayan Salt and Ground Cumin. Â Mango balsamic vinegar would be an excellent swap for the pinot noir.
Place ringed onions in a small bowl and pour the Apricot Balsamic Vinegar and allow to sit 5- 10 minutes. Whisk mustard, and salt into vinegar. Slowly drizzle olive oil and briskly whisk and constantly to create a semi-emulsion. Adjust seasoning.
Plate salad greens, and other vegetables. drizzle with vinaigrette.
Recipe Notes
TWIST: Â add a citrus oil or balsamic vinegar, or sweeten up the dish with a dark balsamic vinegar. Â For flavor depth try adding an Olive Twist signature blend -- French, English or Honey of a Rub
Plate arugula, and then arrange cheese and tomatoes in alternating pattern, top with basil leaves and oregano. Drizzle with Olive Oil and Balsamic Glaze
Any of our fun flavored balsamic vinegar can be thickened into a glaze. Take 1 c of choice balsamic vinegar and place in a small pot, apply heat low and slow on the stove top, until product reduces by 1/2.
Recipe Notes
Twist: Â Tuscan, Garlic, Milanese Gremolata, or any citrus olive oils. Traditional, raspberry, red apple, juniper berry, cranberry pear, or pomegranate quince balsamic vinegar.
To change up the seasoning, try our The Olive Twist Bread Dipping Blend, French blend, Parisian Blend
Plate fennel, onion and orange slices. Blend balsamic and oils and season to taste. Drizzle plated items.
Recipe Notes
Twist: Â Cranberry Pear Balsamic Vinegar, Lemon Balsamic Vinegar, Garlic Olive Oil, Lemon Olive Oil, Switch the fennel seed for Thyme or basil, or chives (try our Parisian Blend!) and consider adding a dollop of Local Honey
In a medium sauce pan, combine the water, vinegar, and salt. Bring to a boil over medium heat. Place the garlic and sliced peppers in a large mouth canning jar or two smaller jars. Pour in the hot boiled pickling liquid in to each jar, completely covering the peppers but leaving a head space of 1/2" from the top of the jar. Allow to cool to room temperature and then refrigerate for 10 days before eating. Keep refrigerated and use within 1 month. These peppers can be enjoyed as is or drained of pickling liquid and drizzled with a fresh, herbaceous extra virgin olive oil such as Frantoio, Coratina or FS17.
