Recipes by Jan

*New* 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.

*NEW* 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
  • 2 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