Recipes by Jan

*NEW* Ritzy Rhubarb Salad Dressing

3 Tablespoons Dark Balsamic Vinegar of Modena (Olivelle)
1/3 Cup Blood Orange Extra Virgin Olive Oil (Olivelle)
1½ Tablespoons Ritz Rhubarb Jam (Jams By Jan)

Season with sea salt and pepper

Note: Refrigerate any remaining dressing.

Italian Salad Dressing

¼ Cup Tuscan Herb EVOO (Olivelle)
2 Tablespoons Garlic & Herb EVOO (Olivelle)
3 Tablespoons Prosecco Italian White Wine Vinegar (Olivelle)
1 Teaspoon Parmesan & Asiago Dipper & Seasoning (Olivelle)

Season with sea salt and cracked pepper as desired.

Note: Refrigerate any remaining dressing.

Damn Good Maple Vinaigrette

3 Tablespoons Maple Vinegar (Stoney Brook Farm)
2 Tablespoons Maple Syrup (Wild Country or Minnesota Syrup Co)
2 Tablespoons Damn Good Mustard (Lake Superior Spice Co.)
1/3 Cup Avocado Cold-Pressed Fruit Oil (Olivelle)
1/4 Teaspoon Grey Fine Sea Salt (Le Guérandais)

Note: Refrigerate any remaining dressing.

Wild Rice Pancake Mix

1 Cup Farmhouse Pancake Mix (Stonewall Kitchens)
1 Large Egg
2 Tablespoons Sicilian Lemon Olive Oil (Olivelle)
1/2 Cup Milk or Buttermilk Cup cooked and cooled Wild Rice (Spirit Lake Native Farms or Light MN Cultivated Wild
Rice)
¾ Cup Tart Dried Cherries (Chukar Cherries) or Organic Dried Cranberries (Made in Nature)

Directions: Follow the instructions for preparation on the Farmhouse Pancake Mix making the additions/ substitutions as noted above.

Yield: Six 5-inch pancakes.

Note: For a thinner batter increase milk by one tablespoon until desired consistency is achieved.
until desired consistency is achieved.

Tip: The Nor Pro Batter Dispenser makes pouring pancakes easy.

Frantoia Bread Dipper

• 1 Tablespoon Frantoia (Olivelle) Olive Oil,
• 1 Tablespoon Barrel Aged (Olivelle) Balsamic Vinegar
• 1/2 Teaspoon Tuscan Dipping Herbs (Sutter Buttes)

Directions: Pour Olive Oil, Balsamic and Spice mix into a dipping bowl. Add spice.

Serve with Focaccia, French bread, Ciabatta or your favorite artisan bread.

PizzaOlio Bread Dipper

1 Tablespoon PizzaOlio (Olivelle) Olive Oil
1 Tablespoon Smoked (Olivelle) Balsamic Vinegar
1/2 Teaspoon Parmesan Asiago (Olivelle) Dipper

Directions: Pour Olive Oil, Balsamic and Spice mix into a dipping bowl. Add spice.

Serve with Focaccia, French bread, Ciabatta or your favorite artisan bread.

Maple Vinaigrette

2 Tablespoons Maple (Stoney Brook Farm) Vinegar
3 Tablespoons Avocado (Olivelle) Extra Virgin Olive Oil
2 Tablespoons Black Pepper (Olivelle) Extra Virgin Olive Oil
2 Tablespoons Maple (Wild Country) Syrup
1 Tablespoon Boetie's Mustard
1/8 Teaspoon Grey Fine Sea Salt

Note: Refrigerate any remaining dressing.

Sweet Ginger Dressing

1/3 Cup Toasted Sesame Seed Oil (Olivelle)
1/3 Cup Black Garlic Tamari Balsamic Vinegar (Olivelle)
3 Tablespoons Minced Sweetened Ginger Slices (Woodstock)

Triple Dill Dressing

2 Tablespoons Prosecco (Olivelle) Sparkling Wine Vinegar
3 Tablespoons Sicilian Lemon (Olivelle) Extra Virgin Olive Oil
2 Tablespoons Dill (Olivelle) Extra Virgin Olive Oil
1 Tablespoons Tzatziki World Spice (Olivelle)
2 Teaspoons Dill Pickle Mustard (Terrapin Ridge)

Tarragon Vinaigrette

3 Tablespoons Tarragon (Olivelle) Balsamic Vinegar
3 Tablespoons Basil Genovese (Olivelle) Extra Virgin Olive Oil
2 Tablespoons Sicilian Lemon (Olivelle) Extra Virgin Olive Oil
2 Teaspoons Boetie's Stone Ground Mustard
Season with additional salt and pepper as desired

Key Lime & Strawberry Salad Dressing

3 Tablespoons Key Lime (Olivelle) Olive Oil
2 Tablespoons Black Pepper (Olivelle) Olive Oil
3 Tablespoons Strawberry (Olivelle) Balsamic
1 Teaspoon Feta & Herb Dipper (Olivelle)
Season with sea salt and cracked pepper as desired

Northern Lights Dressing

3 Tablespoons Harvest Fig (Olivelle) Balsamic
1/3 Cup Blood Orange (Olivelle) Extra Virgin Olive Oil
1 ½ Teaspoons Northern Lights spice mix (Wayzata Bay Spice Company)
Add additional seasoning as desired.

Lingonberry Salad Dressing

3 Tablespoons Meyer Lemon Balsamic Vinegar (Olivelle)
1/3 Cup Blood Orange (Olivelle) Extra Virgin Olive Oil
2 Tablespoons Lingonberry (Elki) Fruit Spread
Season with sea salt and pepper.

Sweet Heat Salad Dressing

1/3 Cup Key Lime (Olivelle) Extra Virgin Olive Oil
3 Tablespoons Pineapple Habanero (Olivelle) Balsamic Vinegar
4 Strips Candied Ginger (Agrimontana) finely diced
Add salt and pepper as desired.

Zesty Basil Peach Salad Dressing

3 Tablespoons Basil Genovese (Olivelle) Olive Oil
2 Tablespoons Black Pepper (Olivelle) Olive Oil
3 Tablespoons Summer Peach (Olivelle) Balsamic Vinegar
1 Teaspoon Feta & Herb Dipper (Olivelle)

Spice Salad Dressing

3 Tablespoons Smoked (Olivelle) Balsamic Vinegar
1/3 Cup Fiesta Spice (Olivelle) Extra Virgin Olive Oil
1 Teaspoon Sweet Smoked Chili Rub & Seasoning (Olivelle)
Serving suggestion: Try in on a hearty tossed salad, with chicken, steak or shrimp.

Tuscan Herb/Crisp Anjou Pear Salad Dressing

1/3 Cup Tuscan Herb (Olivelle) Olive Oil
3 Tablespoons Crisp Anjou Pear (Olivelle) Balsamic Vinegar
1 Teaspoon Feta & Herb Dipper (Olivelle)
Season with sea salt and cracked pepper as desired.

Elegant White Truffle Salad Dressing

3 Tablespoons White Truffle (Olivelle) Balsamic Vinegar
1/3 Cup Tuscan Herb (Olivelle) Extra Virgin Olive Oil
1 ½ Teaspoons Parmesan & Asiago Bread Dipper & Seasoning
The perfect dressing for a mixed green salad, topped with parmesan shavings and seasoned croutons.
Season with additional sea salt and pepper as desired.
Garnish with Leonardi Balsamic Pearls.

PizzaOlio Bread Dipper

1 Tablespoon PizzaOlio (Olivelle) Olive Oil
1 Tablespoon Smoked (Olivelle) Balsamic Vinegar
1/2 Teaspoon Parmesan Asiago (Olivelle) Dipper
Pour Olive Oil, Balsamic and Spice mix into a dipping bowl. Add
spice. Serve with Focaccia, French bread, Ciabatta or your favorite artisan bread