Recipes by Jan

*NEW* 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
  • ½ 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 Barred 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