Arugula-Fennel Salad with Berries, Apples and Grapefruit Balsamic Vinaigrette
- 5 cup arugula
- 1 cup strawberries, halved
- 1 cup blueberries
- 1 apple, cored and sliced
- 1 fennel bulb, cored and thinly sliced
- 3 oz. crumbled feta cheese
- 1/4 cup toasted pine nuts
- 1/2 cup Tantillo California extra-virgin olive oil
- 1/4 cup Tantillo Balsamic Vinegar of Modena
- 1 tablespoon fresh squeezed grapefruit juice
- 1 tablespoon honey
- salt and pepper, to taste
1. In a small bowl, combine the ingredients for the vinaigrette.
2. In a large bowl, combine the ingredients for the salad.
3. Toss the salad with the vinaigrette and serve.
Recipe by Loryn Purvis of Cooking & Cabernet. Read more here.
“We loved this pesto! It’s the perfect simple addition to a pot of al dente pasta, or can be used to top a pizza, as a dip, a spread in a sandwich, or even combined with cream cheese and stuffed inside a chicken breast with some spinach. YUM!!”
Read more from recipe creator, Loryn Purvis at Cooking & Cabernet
Sun Dried Tomato Pesto
- 2 jars Tantillo Sundried Tomatoes Julienne
- 1 large bunch basil
- 1/2 cup Tantillo California Extra-Virgin Olive Oil, more or less to taste
- 1/2 cup grated parmesan cheese
- 1/4 cup toasted pine nuts
- salt and pepper, to taste
- In the bowl of a food processor, combine all of the ingredients and pulse until you reach your desired consistency.
“I threw this salad together for a cook-out with friends this weekend and it was AMAZING. Think succotash meets salad. I dressed it in a very simple vinaigrette made with Tantillo California Extra-Virgin Olive Oil and Tantillo White Balsamic Vinegar. With quality ingredients from Tantillo and super fresh summer produce, you have all you need to create a delish side dish. This one is a keeper, guys. Next time you’re asked to bring a side to a BBQ, this pasta salad should be your go-to.”
Read more from Loryn Purvis, recipe creator, at Cooking & Cabernet.
Summer Succotash Pasta Salad
- 8 oz. fresh green beans, blanched
- 3 ears of white corn, cut off cob and left uncooked
- 6 oz. shelled edamame
- 1 cup halved cherry tomatoes
- 1 yellow bell pepper, thinly sliced
- 1 fennel bulb, thinly sliced
- 8 oz. whole wheat fusilli, cooked al dente
- 8 oz. fresh mozzarella, cubed
- 1/4 cup fresh mint, chopped
- 2 tablespoons fresh oregano, chopped
- 1/2 cup Tantillo California Extra-Virgin Olive
- 4 tablespoons Tantillo White Balsamic Vinegar
- Combine the green beans, corn kernels, tomatoes, peppers, fennel, edamame, pasta, mint and oregano in a large bowl and mix well.
- Add the vinegar, olive oil, salt and toss to coat.
- Let sit for 1 hour to allow the flavors to marry.
- Fold in the cheese just before serving.
“The olive oil flavor comes through beautifully, but it’s not at all a savory ice cream that leaves you feeling confused. It’s 100% dessert. Olive Oil is also a super healthy fat that is extremely heart healthy, so you can feel (kinda) guilt-free while enjoying a bowl-full of this goodness. I mean, it’s basically a salad. “
Read more from Loryn Purvis, recipe creator, at Cooking & Cabernet.
Olive Oil Ice Cream
- 1 1/3 cup whole milk
- ½ cup Tantillo Extra-Virgin Olive Oil
- ½ cup granulated sugar
- pinch salt
- 1 cup heavy cream
- 6 large egg yolks
- Combine milk, sugar, and salt in a medium saucepan over medium-low heat.
- In a large bowl, whisk the egg yolks until frothy and light yellow in color.
- When the milk mixture is barely beginning to simmer, remove from the heat and slowly add a little bit to the egg mixture, continually whisking to temper the eggs so they don’t scramble. Continue slowly pouring and whisking and then pour the ice cream base back into the saucepan.
- Heat over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
- Place the heavy cream in a large bowl that can easily be chilled over an ice bath. Strain the ice cream base into a fine mesh sieve, into the heavy cream. Whisk together, and slowly add the Tantillo Extra-Virgin Olive Oil.
- Cool entire mixture using an ice bath, stirring every few minutes until cool.
- Pour mixture into an airtight container and chill for at least two hours in the refrigerator.
- Church ice cream in an ice cream maker according to manufacture directions. Transfer to an airtight container and let set in the freezer for two hours before serving.
- Enjoy in a chocolate dipping cone with pistachios, or with a small drizzle of Tantillo Balsamic Bliss over top.
Fall is officially here, which means all the delicious, hearty flavors we love about this season can finally be brought back into our kitchens. One of our favorite things to make on a chilly night is a big batch of warm, delicious soup. While we walked around the farmer’s market and saw all the gorgeous colors of the fall harvest, we couldn’t wait to get home and make a pot of this Butternut Squash and Pepper Soup. This would be delicious with some toasted sourdough bread on the side.
Butternut squash is one of the most nutritious and one of the healthiest vegetables you can eat. It tastes great, with a similar taste to that of a pumpkin, with its sweet, nutty flavor. Best of all is also low in calories and fat, yet surprisingly filling. Butternut squash delivers dietary fiber, making it an exceptionally heart-friendly choice. It provides ample amounts of potassium, important for bone health, and vitamin B6, essential for the proper functioning of both the nervous and immune systems.
It also has rich array of vitamins (A, C and E specifically), minerals and antioxidants.
Butternut Squash and Pepper Soup
- 1 butternut squash, peeled and cubed
- 9-12 sweet peppers (depending on size), cut and cubed
- 1 onion, chopped
- ¼ cup Tantillo California Extra Virgin Olive Oil
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- ¼ teaspoon red pepper flakes (plus more if you like it spicier)
- ¼ teaspoon ground black pepper
- 8 cups of vegetable stock or water
- chives, for garnish (optional)
- Preheat your oven to 400 degrees F and line a baking sheet with parchment or foil. Peel and cube your butternut squash, then roughly chop your bell peppers and onion. Drizzle everything with ¼ cup of Tantillo California Extra Virgin Olive Oil, then sprinkle with your remaining seasonings. Use your hands to toss everything well. Place in the oven and bake for 30-40 minutes – the squash should be tender when finished.
- Remove your vegetables from the oven. Add the vegetables to a large pot, and slowly puree them with an immersion blender. Then, add in a cup of water or vegetable stock at a time. Stir after each addition, until the soup reaches your desired consistency.
Heat the soup over medium until warmed through. Taste and adjust seasonings as needed. Divide your soup among your bowls and sprinkle with a bit of the chives, if you like. Enjoy!
Picture this. You happen upon a small rustic taverna overlooking a port in the sundrenched village of Sissi on the island of Crete. A group of fishermen, just in from the morning’s catch, sit on the terrace, eating their midday meal with one hand and trading stories with the other. As you get closer, the smell of earthy spices, grilled fish and sautéed local greens fill the air. At the center of the table is a loaf of warm country bread, leavened just that morning, being pulled apart by hand and dipped lightly in olive oil seasoned with oregano, pepper and thyme. Small plates of meat, cheese and pickled vegetables litter the table, leaving just enough space for a small carafe of sharp red wine. The meal is simple yet hearty. The atmosphere is relaxed and un-rushed. Welcome to your first taste of the Mediterranean diet.
In the mid-1950s, the US physiologist Ancel Keys took to the world to answer one question: What’s the difference between those who struggle with their health and those who thrive? The Seven Countries Study was the first study to examine the relationship among diet, lifestyle, risk factors and rates of cardiovascular disease/stroke in populations with contrasting diets, especially dietary fat intake. What he found was that the men of Crete displayed exceptionally long life expectancy and low levels of chronic disease. Over the next 50 years, nutrition researchers accumulated evidence on the remarkable health outcomes associated with eating in accordance with Mediterranean ethos.
At the foundation of the Mediterranean diet, you will find synergism; i.e., the foods that comprise the diet work together to create the health benefits attached. While some diet plans focus on single foods or nutrients, the Mediterranean diet is more of an entire dietary eating pattern that consists of whole, minimally processed foods, lean proteins, golden oils, herbs and spices, daily movement and sharing meals with others. This holistic approach not only yields flavorful foods from a blend of dietary patterns of Greece, Southern Italy, France and Spain, but also constitutes on an entire lifestyle, and one worth following.
Some but not all of the health benefits associated with the Mediterranean diet include, much like the men of Crete, increased life span, improved brain function, lower risk of certain cancers, decreased risk of heart disease, stroke and diabetes, and lower levels of blood pressure and cholesterol. Later studies found that the Mediterranean diet can protect against Alzheimer’s and Parkinson’s diseases, and even increase fertility.
Bringing the Mediterranean diet into your kitchen may seem difficult at first, but by keeping a few key features in mind and adapting your habits slowly, the transition can be simple.
An easy way to start is by switching your cooking oil to extra virgin olive oil, like Tantillo California Extra Virgin Olive Oil. Challenge yourself to gradually reduce the portions of meats and poultry, and introduce more fish and seafood into your diet (eventually aiming for 3 times per week). Meals should consist mostly of vegetables, cooked with simple herbs, beans and olive oil and incorporate whole grains such as farro, quinoa, wheat pasta, and brown rice. Boost dishes with dried spices, garlic, sun dried tomatoes and fresh herbs and don’t be afraid to add healthy portions of marinated olives. All you need now is a glass of spicy Italian red wine…or maybe two. Who said diets can’t be fun?
If you still find yourself unsure how to incorporate the Mediterranean diet into your home, just refer to the handy list below:
- A foundation of plant foods
- Fruits, vegetables, whole grains, legumes, nuts and seeds are eaten at most meals
- Olive oil is the primary source of fat
- Used for dipping, cooking or finishing dishes
- Lowers your risk of heart disease
- Can decrease cholesterol
- May also improve insulin levels and blood sugar control
- Herbs and spices are used liberally
- Increases antioxidants and reduces the need for salt
- Cheese and yogurt are eaten often
- In low to moderate amounts for bone and heart health
- Increased intake of fish and shellfish
- Important sources of protein
- Rich is omega-3 fatty acids, especially salmon, tuna, mackerel, herring and sardines
- Eggs, poultry and meats are consumed regularly, but in small portions
- Eggs are used in place of meat in traditional dishes
- Only use lean cuts of meats/poultry
- Regular movement
- Daily physical activity is important; from running to walking
- Moderate consumption of wine
- Choose low sugar options, like cabernet sauvignon
- 1-2 glasses per day for men, 1 glass per day for women
- Enjoy meals in the company of others
- Eat slowly
- Have fun!
Laura Kovacs, MS, RD, CDN is a New York based registered dietitian and blogger.
@laurakovacs_rd // www.laurakovacsrd.com
I take tremendous pride working with my family. We have worked hard for the past two decades building our company from the ground up. Our customers always come first and we look forward to bringing you delicious products for many years to come!
Well after much demand it’s finally here, our new blog!
Before I finish a project I scan every detail of anything I do to make sure it’s perfect. Enhancing the small details in a large picture will greatly increase it’s message. This is also a great way to boost your recipes. The building blocks of every recipe are the raw ingredients being used. By sourcing the freshest ingredients your recipe will explode with flavor.
Above are just a few images from the farmers market at the San Francisco Ferry Building. Next time you’re gathering ingredients for a recipe check out a local farmers market. There’s always plenty of inspirational produce to choose from!